GB2604310A - Chocolate product with high fibre - Google Patents
Chocolate product with high fibre Download PDFInfo
- Publication number
- GB2604310A GB2604310A GB2208502.1A GB202208502A GB2604310A GB 2604310 A GB2604310 A GB 2604310A GB 202208502 A GB202208502 A GB 202208502A GB 2604310 A GB2604310 A GB 2604310A
- Authority
- GB
- United Kingdom
- Prior art keywords
- chocolate
- confectionery filling
- filling
- oligosaccharides
- product according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 220
- 239000000835 fiber Substances 0.000 title claims description 51
- 235000009508 confectionery Nutrition 0.000 claims abstract description 186
- 235000000346 sugar Nutrition 0.000 claims abstract description 75
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 56
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 45
- 150000008163 sugars Chemical class 0.000 claims abstract description 35
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 34
- 229930006000 Sucrose Natural products 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 34
- 239000005720 sucrose Substances 0.000 claims abstract description 34
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 30
- 239000008103 glucose Substances 0.000 claims abstract description 30
- 238000000576 coating method Methods 0.000 claims abstract description 29
- 239000011248 coating agent Substances 0.000 claims abstract description 27
- 229920001202 Inulin Polymers 0.000 claims abstract description 21
- 229940029339 inulin Drugs 0.000 claims abstract description 21
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 18
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 16
- 229920002670 Fructan Polymers 0.000 claims abstract description 15
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 15
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 15
- -1 isomaltose oligosaccharide Chemical class 0.000 claims abstract description 13
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013736 caramel Nutrition 0.000 claims abstract description 10
- 235000006576 Althaea officinalis Nutrition 0.000 claims abstract description 8
- 235000015110 jellies Nutrition 0.000 claims abstract description 8
- 239000008274 jelly Substances 0.000 claims abstract description 8
- 235000001035 marshmallow Nutrition 0.000 claims abstract description 8
- 235000015145 nougat Nutrition 0.000 claims abstract description 7
- AIHDCSAXVMAMJH-GFBKWZILSA-N levan Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(CO[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 AIHDCSAXVMAMJH-GFBKWZILSA-N 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 4
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims abstract description 3
- 238000000151 deposition Methods 0.000 claims abstract description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 235
- 235000013305 food Nutrition 0.000 claims description 37
- 150000002482 oligosaccharides Chemical class 0.000 claims description 25
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 24
- 235000013336 milk Nutrition 0.000 claims description 20
- 239000008267 milk Substances 0.000 claims description 20
- 210000004080 milk Anatomy 0.000 claims description 20
- 240000003183 Manihot esculenta Species 0.000 claims description 14
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 14
- 229920001100 Polydextrose Polymers 0.000 claims description 12
- 239000001259 polydextrose Substances 0.000 claims description 12
- 235000013856 polydextrose Nutrition 0.000 claims description 12
- 229940035035 polydextrose Drugs 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 229920002299 Cellodextrin Polymers 0.000 claims description 9
- 229940062827 2'-fucosyllactose Drugs 0.000 claims description 8
- HWHQUWQCBPAQQH-UHFFFAOYSA-N 2-O-alpha-L-Fucosyl-lactose Natural products OC1C(O)C(O)C(C)OC1OC1C(O)C(O)C(CO)OC1OC(C(O)CO)C(O)C(O)C=O HWHQUWQCBPAQQH-UHFFFAOYSA-N 0.000 claims description 8
- HWHQUWQCBPAQQH-BWRPKUOHSA-N 2-fucosyllactose Chemical compound O[C@H]1[C@H](O)[C@H](O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O HWHQUWQCBPAQQH-BWRPKUOHSA-N 0.000 claims description 8
- ODEHMIGXGLNAKK-OESPXIITSA-N 6-kestotriose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(O[C@@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1 ODEHMIGXGLNAKK-OESPXIITSA-N 0.000 claims description 8
- 229920000189 Arabinogalactan Polymers 0.000 claims description 8
- 229920002307 Dextran Polymers 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 8
- 239000004375 Dextrin Substances 0.000 claims description 8
- 229920001503 Glucan Polymers 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 229920002097 Lichenin Polymers 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- SNFSYLYCDAVZGP-UHFFFAOYSA-N UNPD26986 Natural products OC1C(O)C(O)C(C)OC1OC1C(OC2C(OC(O)C(O)C2O)CO)OC(CO)C(O)C1O SNFSYLYCDAVZGP-UHFFFAOYSA-N 0.000 claims description 8
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 claims description 8
- OUGBMVAQMSBUQH-AVVLTFFASA-N alpha-L-Araf-(1->5)-alpha-L-Araf-(1->5)-L-Araf Chemical compound O[C@@H]1[C@@H](O)[C@H](CO)O[C@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](OC[C@H]2[C@@H]([C@@H](O)C(O)O2)O)O1 OUGBMVAQMSBUQH-AVVLTFFASA-N 0.000 claims description 8
- 235000019312 arabinogalactan Nutrition 0.000 claims description 8
- SSTRHYGKXBFFON-LCRPWJRZSA-N arabinotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](OC[C@@H]3[C@H]([C@H](O)C(O)O3)O)O2)O)O1 SSTRHYGKXBFFON-LCRPWJRZSA-N 0.000 claims description 8
- LUEWUZLMQUOBSB-MHJOMNRISA-N beta-D-Manp-(1->4)-beta-D-Manp-(1->4)-beta-D-Manp-(1->4)-D-Manp Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O[C@@H]3[C@H](OC(O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@@H](O)[C@H]1O LUEWUZLMQUOBSB-MHJOMNRISA-N 0.000 claims description 8
- 235000019425 dextrin Nutrition 0.000 claims description 8
- JCSJTDYCNQHPRJ-UHFFFAOYSA-N 20-hydroxyecdysone 2,3-acetonide Natural products OC1C(O)C(O)COC1OC1C(O)C(O)C(OC2C(C(O)C(O)OC2)O)OC1 JCSJTDYCNQHPRJ-UHFFFAOYSA-N 0.000 claims description 7
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 claims description 7
- 244000208874 Althaea officinalis Species 0.000 claims description 7
- 208000023514 Barrett esophagus Diseases 0.000 claims description 7
- 229920002498 Beta-glucan Polymers 0.000 claims description 7
- FLDFNEBHEXLZRX-DLQNOBSRSA-N Nystose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 FLDFNEBHEXLZRX-DLQNOBSRSA-N 0.000 claims description 7
- DBTMGCOVALSLOR-VXXRBQRTSA-N alpha-D-Glcp-(1->3)-alpha-D-Glcp-(1->3)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](O)[C@@H](O[C@H]2[C@@H]([C@@H](CO)OC(O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-VXXRBQRTSA-N 0.000 claims description 7
- LHAOFBCHXGZGOR-NAVBLJQLSA-N alpha-D-Manp-(1->3)-alpha-D-Manp-(1->2)-alpha-D-Manp Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@H](O)[C@H]1O[C@@H]1[C@@H](O)[C@@H](O[C@@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO)O1 LHAOFBCHXGZGOR-NAVBLJQLSA-N 0.000 claims description 7
- JCSJTDYCNQHPRJ-FDVJSPBESA-N beta-D-Xylp-(1->4)-beta-D-Xylp-(1->4)-D-Xylp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)CO[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)C(O)OC2)O)OC1 JCSJTDYCNQHPRJ-FDVJSPBESA-N 0.000 claims description 7
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 7
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 7
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 claims description 7
- FLDFNEBHEXLZRX-UHFFFAOYSA-N nystose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OCC2(OC3C(C(O)C(O)C(CO)O3)O)C(C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 FLDFNEBHEXLZRX-UHFFFAOYSA-N 0.000 claims description 7
- ABKNGTPZXRUSOI-UHFFFAOYSA-N xylotriose Natural products OCC(OC1OCC(OC2OCC(O)C(O)C2O)C(O)C1O)C(O)C(O)C=O ABKNGTPZXRUSOI-UHFFFAOYSA-N 0.000 claims description 7
- OLBQXBHLZOAVSV-UHFFFAOYSA-N 4'-O-beta-D-Glucopyranoside-Secoeranthin Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(OC3C(C(CO)OC(O)C3O)O)OC(CO)C2O)O)OC(CO)C1O OLBQXBHLZOAVSV-UHFFFAOYSA-N 0.000 claims description 6
- AQLTXZIRIZCVKJ-XDBHRNCZSA-N Kojitriose Natural products CO[C@@H]1O[C@@H](O[C@H]2[C@H](O)[C@H](O)[C@@H](OC)O[C@H]2O[C@H]3[C@H](O)O[C@H](OC)[C@@H](O)[C@H]3O)[C@H](O)[C@H](O)[C@@H]1O AQLTXZIRIZCVKJ-XDBHRNCZSA-N 0.000 claims description 6
- LTNUWWZNTOSEML-UHFFFAOYSA-N Nigerotetraose Natural products CC1CCC2(C)C(CCCC2=C)C1(C)CC3=C(O)C(=O)C=C(N)C3=O LTNUWWZNTOSEML-UHFFFAOYSA-N 0.000 claims description 6
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 claims description 6
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 claims description 6
- JVZHSOSUTPAVII-UHFFFAOYSA-N Xylotetraose Natural products OCC(OC1OCC(OC2OCC(OC3OCC(O)C(O)C3O)C(O)C2O)C(O)C1O)C(O)C(O)C=O JVZHSOSUTPAVII-UHFFFAOYSA-N 0.000 claims description 6
- UQBIAGWOJDEOMN-YJPMQLMMSA-N alpha-D-Glcp-(1->2)-beta-D-Glcp-(1->2)-D-Glcp Chemical compound OC[C@H]1OC(O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@@H](O)[C@@H]1O UQBIAGWOJDEOMN-YJPMQLMMSA-N 0.000 claims description 6
- FYGDTMLNYKFZSV-XJJKTWKOSA-N beta-(1->4)-galactotriose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@H]1[C@@H](CO)O[C@@H](O[C@H]2[C@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-XJJKTWKOSA-N 0.000 claims description 6
- DBTMGCOVALSLOR-AXAHEAMVSA-N galactotriose Natural products OC[C@@H]1O[C@@H](O[C@@H]2[C@@H](O)[C@H](CO)O[C@@H](O[C@H]3[C@@H](O)[C@H](O)O[C@@H](CO)[C@@H]3O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O DBTMGCOVALSLOR-AXAHEAMVSA-N 0.000 claims description 6
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 claims description 6
- KPTPSLHFVHXOBZ-BIKCPUHGSA-N xylotetraose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)CO[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O[C@H]3[C@@H]([C@@H](O)C(O)OC3)O)OC2)O)OC1 KPTPSLHFVHXOBZ-BIKCPUHGSA-N 0.000 claims description 6
- RVKKLZMEZUGKOE-RQRPBDKMSA-N Kojitetraose Chemical compound OC[C@H]1OC(O)[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@@H](O)[C@@H]1O RVKKLZMEZUGKOE-RQRPBDKMSA-N 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- IEQCXFNWPAHHQR-UHFFFAOYSA-N lacto-N-neotetraose Natural products OCC1OC(OC2C(C(OC3C(OC(O)C(O)C3O)CO)OC(CO)C2O)O)C(NC(=O)C)C(O)C1OC1OC(CO)C(O)C(O)C1O IEQCXFNWPAHHQR-UHFFFAOYSA-N 0.000 claims description 4
- 229940062780 lacto-n-neotetraose Drugs 0.000 claims description 4
- RBMYDHMFFAVMMM-PLQWBNBWSA-N neolactotetraose Chemical compound O([C@H]1[C@H](O)[C@H]([C@@H](O[C@@H]1CO)O[C@@H]1[C@H]([C@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@H](CO)[C@@H]1O)O)NC(=O)C)[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O RBMYDHMFFAVMMM-PLQWBNBWSA-N 0.000 claims description 4
- 229930187199 Graminin Natural products 0.000 claims description 3
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 claims description 2
- 229920000617 arabinoxylan Polymers 0.000 claims description 2
- FYGDTMLNYKFZSV-ZWSAEMDYSA-N cellotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-ZWSAEMDYSA-N 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 229920001221 xylan Polymers 0.000 claims description 2
- 150000004823 xylans Chemical class 0.000 claims description 2
- 241000490494 Arabis Species 0.000 claims 1
- 229920002488 Hemicellulose Polymers 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 24
- ZFTFOHBYVDOAMH-XNOIKFDKSA-N (2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-2-(hydroxymethyl)oxolan-2-yl]oxymethyl]-2-(hydroxymethyl)oxolane-2,3,4-triol Chemical class O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(OC[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 ZFTFOHBYVDOAMH-XNOIKFDKSA-N 0.000 abstract description 2
- 241001307241 Althaea Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 44
- 229960001031 glucose Drugs 0.000 description 23
- 235000009470 Theobroma cacao Nutrition 0.000 description 18
- 239000000843 powder Substances 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000006188 syrup Substances 0.000 description 13
- 235000020357 syrup Nutrition 0.000 description 13
- 239000000463 material Substances 0.000 description 12
- 239000003925 fat Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000007598 dipping method Methods 0.000 description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 7
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 7
- 239000003086 colorant Substances 0.000 description 7
- 239000003755 preservative agent Substances 0.000 description 7
- 230000002335 preservative effect Effects 0.000 description 7
- 239000002562 thickening agent Substances 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 5
- 241000206575 Chondrus crispus Species 0.000 description 5
- 239000001828 Gelatine Substances 0.000 description 5
- 108010058846 Ovalbumin Proteins 0.000 description 5
- 229920000294 Resistant starch Polymers 0.000 description 5
- 229940110456 cocoa butter Drugs 0.000 description 5
- 235000019868 cocoa butter Nutrition 0.000 description 5
- 230000000295 complement effect Effects 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 239000000416 hydrocolloid Substances 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
- 229920001277 pectin Polymers 0.000 description 5
- 235000010987 pectin Nutrition 0.000 description 5
- 235000021254 resistant starch Nutrition 0.000 description 5
- 229920001285 xanthan gum Polymers 0.000 description 5
- 244000215068 Acacia senegal Species 0.000 description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 4
- 229920000084 Gum arabic Polymers 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 239000000205 acacia gum Substances 0.000 description 4
- 235000010489 acacia gum Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000008122 artificial sweetener Substances 0.000 description 3
- 235000021311 artificial sweeteners Nutrition 0.000 description 3
- 235000019519 canola oil Nutrition 0.000 description 3
- 239000000828 canola oil Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000004088 foaming agent Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000008347 soybean phospholipid Substances 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000016019 chocolate confectionery Nutrition 0.000 description 2
- 235000019877 cocoa butter equivalent Nutrition 0.000 description 2
- 235000019879 cocoa butter substitute Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- RPYRMTHVSUWHSV-CUZJHZIBSA-N rebaudioside D Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RPYRMTHVSUWHSV-CUZJHZIBSA-N 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000012094 sugar confectionery Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 235000015149 toffees Nutrition 0.000 description 2
- RMLYXMMBIZLGAQ-UHFFFAOYSA-N (-)-monatin Natural products C1=CC=C2C(CC(O)(CC(N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-UHFFFAOYSA-N 0.000 description 1
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 description 1
- RMLYXMMBIZLGAQ-HZMBPMFUSA-N (2s,4s)-4-amino-2-hydroxy-2-(1h-indol-3-ylmethyl)pentanedioic acid Chemical compound C1=CC=C2C(C[C@](O)(C[C@H](N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-HZMBPMFUSA-N 0.000 description 1
- YTKBWWKAVMSYHE-OALUTQOASA-N (3s)-3-[3-(3-hydroxy-4-methoxyphenyl)propylamino]-4-[[(2s)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid Chemical compound C([C@@H](C(=O)OC)NC(=O)[C@H](CC(O)=O)NCCCC=1C=C(O)C(OC)=CC=1)C1=CC=CC=C1 YTKBWWKAVMSYHE-OALUTQOASA-N 0.000 description 1
- KVHQNWGLVVERFR-ACMTZBLWSA-N (3s)-3-amino-4-[[(2s)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid;6-methyl-2,2-dioxooxathiazin-4-one Chemical compound CC1=CC(=O)[NH2+]S(=O)(=O)O1.[O-]C(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 KVHQNWGLVVERFR-ACMTZBLWSA-N 0.000 description 1
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- SVTBMSDMJJWYQN-UHFFFAOYSA-N 2-methylpentane-2,4-diol Chemical compound CC(O)CC(C)(C)O SVTBMSDMJJWYQN-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004394 Advantame Substances 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 239000004385 Aspartame-acesulfame salt Substances 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- HEBKCHPVOIAQTA-QWWZWVQMSA-N D-arabinitol Chemical compound OC[C@@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-QWWZWVQMSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-ZZWDRFIYSA-N L-glucose Chemical compound OC[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@H]1O WQZGKKKJIJFFOK-ZZWDRFIYSA-N 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 108010093901 N-(N-(3-(3-hydroxy-4-methoxyphenyl) propyl)-alpha-aspartyl)-L-phenylalanine 1-methyl ester Proteins 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 241001409321 Siraitia grosvenorii Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 235000019453 advantame Nutrition 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000019413 aspartame-acesulfame salt Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 208000024330 bloating Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000011111 cardboard Substances 0.000 description 1
- 235000019878 cocoa butter replacer Nutrition 0.000 description 1
- 230000001010 compromised effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 1
- 229960000673 dextrose monohydrate Drugs 0.000 description 1
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 description 1
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008125 glucin Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 150000004677 hydrates Chemical class 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 239000006174 pH buffer Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 239000011087 paperboard Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- GSGVXNMGMKBGQU-PHESRWQRSA-N rebaudioside M Chemical compound C[C@@]12CCC[C@](C)([C@H]1CC[C@@]13CC(=C)[C@@](C1)(CC[C@@H]23)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)C(=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GSGVXNMGMKBGQU-PHESRWQRSA-N 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
Chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15 wt.% of the product and the filling comprises at least one soluble dietary fibre in an amount of at least 40 wt.% and wherein the filling comprises less than 5 wt.% sugar and less than 5 wt.% sugar alcohols. The dietary fibres preferentially comprise fructans such as fructooligosaccharide, inulin, and levan, and isomaltose oligosaccharide (IMO). The filling may be caramel, fudge, nougat, marshmallow, jelly, or honeycomb. The filling composition may also be essentially free of sugar, glucose, sucrose, sugar alcohols, or low energy sugars. The chocolate shell preferably covers most of the product, and methods for providing the shell by coating or depositing are disclosed.
Description
Chocolate Product with High Fibre Technical Field of the Invention The present invention relates to a chocolate product containing a confectionery filling and to a process for the manufacture of a chocolate product containing a confectionery filling. In particular, the invention relates to chocolate products containing a confectionery filling comprising at least one soluble dietary fibre.
Background to the Invention
Many chocolate and chocolate confectionery products on the market are considered energy dense foods; driven largely by sugar and fat-based ingredients necessary for the characteristic structure, taste, colour and texture.
There has been significant attention to sugar and higher energy dense foods in recent years and opportunities exist to develop lower sugar and/or energy containing chocolate products.
However, "natural" sugars (such as sucrose) are a key component in many confectionery products and provide the familiar and appealing sweetness that consumers expect from such confectionery products, together with being necessary to provide an appropriate texture and structure. Many previous attempts by confectionery manufacturers to reduce or replace sugar in confectionery products have been unsuccessful, providing an inferior taste and/or texture compared to sucrose based and/or glucose based ("full sugar") products. Therefore, low sugar products must take into account consumer acceptance and satisfaction of texture, taste, structure and flavour.
One approach to reducing or replacing sugar in confectionery products has been to use a sugar alcohol (also known as "polyols") instead of part or all of the sucrose and/or glucose. Sugar alcohols are less sweet than sucrose and/or glucose but generally provide fewer calories because they are incompletely digestible. As with many other incompletely digestible substances, overconsumption of sugar alcohols can lead to mild gastro-intestinal effects such as bloating, diarrhoea and flatulence. Many sugar alcohols may therefore have a recommended upper limit for daily consumption which may be exceeded by consuming excess amounts of such reduced sugar confectionery products.
Another factor to consider is that some consumers may have a negative bias regarding products which are labelled as containing such "artificial sweeteners".
However, although it has been known to reduce sugar in confectionery products, in particular chocolate, there is still difficulty in replacing sugar in confectionery fillings, such as caramel, honeycomb, jelly, nougat, fudge and marshmallow. For example, although confectionery fillings that contains no sugar can taste similar to sugar containing confectionery fillings they still do not function as well in manufacturing and do not provide the same texture and function as the "full sugar" original confectionery filling. Moreover, the primary reason for chocolate consumption is pleasure. Therefore, it is critical that the consumption experience is not compromised by a chocolate product having a reduced texture and/or taste.
Accordingly, it is an aim of the present invention to provide a chocolate product containing a confectionery tilling which comprises a reduced amount of sugars and/or calories compared to a standard chocolate product.
It is also an aim of the present invention to provide a chocolate product having a confectionery filling which has a similar taste, mouthfeel profile, texture and/or function as a chocolate product comprising a sucrose-based and/or glucose-based confectionery filling.
It is also an aim of the present invention to provide a chocolate product that addresses at least one disadvantage of the prior art or to provide an alternative to existing chocolate products.
Summary of the Invention
According to a first aspect of the present invention there is provided a chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15 wt.% of the product and wherein the filling comprises at least one soluble dietary fibre in an amount of at least 40 wt.% and wherein the filling comprises less than 35 wt.% sugar or sugars.
The inventors discovered that a chocolate product comprising a very low sugar confectionery filling comprising at least one soluble dietary fibre in an amount of at 30 least 40 wt.% was able to reduce the amount of sugars and calories compared to a chocolate product comprising a sucrose-based and/or glucose-based ("full sugar") standard confectionery filling with a substantial chocolate shell whilst still delivering the same taste, texture and/or indulgence experience. Moreover, the confectionery filling contains a reduced amount of sugars and calories in the chocolate product, whilst still providing the same manufacturing qualities, taste, texture and function as a "full sugar" standard confectionery filling. Moreover, the products are able to advantageously increase daily intake of dietary fibre by the consumer.
By "sugar" it is meant a monosaccharide or disaccharide with an energy content of > 3 kcal/g. Examples of sugars included within the term are glucose, fructose, galactose, sucrose, lactose, maltose, isomaltose and sugar hydrates (such as dextrose monohydrate, for example), among others.
The term 'chocolate' includes any material that meets a legal definition of chocolate in any jurisdiction. However, the term 'chocolate' is not limited to material which meets any legal definition of chocolate and also includes chocolate substitutes IS and analogues. For instance, 'chocolate' herein includes materials in which all or part of the cocoa butter (CB) of legally or regulatory-defined chocolate is replaced by cocoa butter equivalents (CBE), cocoa butter substitutes (CBS), cocoa butter replacers (C BR) and/or other lipids. For example, the term -chocolate" also includes chocolates in which part, or all the cocoa butter has been replaced by vegetable fat. The term 'compound chocolate' as used herein means chocolate-like analogues characterized by presence of one or more cocoa solids from any part of the cocoa bean or cocoa pod (which may be one or more selected from the group consisting of cocoa mass, cocoa butter, cocoa powder, cocoa pulp, cocoa husk and cocoa shell,) in any amount.
The term 'cocoa', as used in any context throughout this specification, is also taken to include the tautologous terminology 'cacao'.
By "soluble dietary fibre" it is meant a plant-based or plant-derived carbohydrate, animal-based or animal derived fibre such as milk fibres, or a synthetic carbohydrate such as polydextrose, that is not digested in the small intestine, and is soluble in water. Soluble dietary fibres are differentiated from insoluble dietary fibres which are not soluble in water, are generally metabolically inert and provide bulking in the intestinal tract. The amount of soluble dietary fibre can be measured by Official method of analysis, AOAC INTERNATIONAL. Methods 2009.
The at least one soluble dietary fibre may be selected from the group consisting of inulin, fructooligosaccharide (FOS), isornaltose oligosaccharide (IMO), polydextrose, maltodextrin, vegetable-derived fibres, plant-derived fibres, galacto-oligosaccharide (GOS), levan, phlein, graminin, neo-levan, neo-inulin, hernicellulose, xylans, arabinoxylan, milk oligosaccharides, milk fibres, cellodextrins such as cellobiose and cellotriose, polydextrose, kestose, nystose, raffinose, galactotriose, manno-oligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylanoligosaccharides, arabinotriose, arabinotetraose, 2'-fucosyl lactose, lacto-nneotetraose, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fibre, soluble pea fibre, soluble wheat fibre, soluble tapioca fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetrao se, dextrans, beta glucans, lichenan, and isol ichen an and combinations thereof, among others.
The confectionery filling comprises at least 40 wt.% soluble dietary fibre, or at least 42, 44, 45, 46, 48, 50, 52, 54, 55, 56, 58, 60, 62, 64, 65, 66, 68, 70 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, or at least 90 wt.% soluble dietary fibre. In some embodiments, the product comprises less than 92 wt.% soluble dietary fibre, or less than 91, 90, 89, 88, 87, 86, 85, 84, 82, 80, 78, 76, 75, 74, 72, 70, 68, 66, 65, 64, 62, 60, 58, 56, 55, 54, 52 or less than 50 wt.% soluble dietary fibre. In some embodiments, the confectionery filling may comprise 40-92 wt.% soluble dietary fibre, or 40-92, 42-92, 44-92, 45-92, 46-92, 48-92, 50-92, 52-92, 54-92, 55-92, 56-92, 58-92, 60-92, 40-92, 40-91, 40-90, 40-89, 40-88, 40-87, 40-86, or 40-85 wt.%. In some embodiments the confectionery filling may comprise 71-85 wt.% soluble dietary fibre, or 42-85, 44-85, 46-85, 48-85, 50-85, 52-85, 55-85, 56-85 or 60-85 wt.% soluble dietary fibre.
The confectionery filling may comprise 1, 2 3, 4, 5, 6, 7, 8, 9, or 10 different soluble dietary fibres. The confectionery filling may comprise a plurality of different soluble dietary fibres. The confectionery filling may comprise a blend of soluble dietary fibres.
In one embodiment, the confectionery filling composition may comprise at least one fructan and at least one further soluble dietary fibre in a total amount of at least 40 wt.% of the confectionery filling.
By the term "fructan" it is meant a polymer of fructose molecules having one or more fructosyl residues linked by 13-2,1-linkages and/or f3-2,6-linkages, and having a terminal sugar moiety such as glucose.
The at least one fructan may be selected from the group consisting of inulin, fructooligosaccharide (FOS), levan, phlein, mmuinin, neo-levan, neo-inulin and combinations thereof. Preferred fructans are inulin and FOS.
In one embodiment, the confectionery filling may comprise at least one fructan; at least one IMO; and at least one further soluble dietary fibre.
The confectionery filling may comprise at least one fructan selected from the group consisting of inulin. FOS, levan, phlein, muminin neo-levan, neo-inulin and combinations thereof in an amount (or a combined amount if more than one ingredient is selected such as both inulin and an FOS, for example) of from 2-85 wt.% of the confectionery filling or 4-85, 6-85, 8-85, 10-85, 12-85, 14-85, 16-85, 18-85, 20-85, 22- 85, 24-85. 26-85, 28-85, 30-85, 2-84, 2-82, 2-80, 2-78, 2-76, 2-74, 2-72, 2-70, 2-68, 2- 66, 2-64, 2-62, 2-60, 2-58, 2-56, 2-54, 2-52, 2-50, 2-48, 2-46, 2-44, 2-42, 2-40, 2-38, 2-36, 2-35, 2-34, 2-32, 2-30, 2-28, 2-26, 2-24, 2-22, 2-20, 2-85, 4-84, 6-82, 8-80, 10- 78, 10-76, 10-74, 10-72, 10-70, 10-68, 10-66, 10-64, 10-62, 10-60, 10-58, 10-56, 10- 54, 10-52, 10-50, 10-48, 10-46, 10-44, 10-42, 10-40, 10-38, 10-36, 10-35, 12-35, 14- 35, 16-35, 18-35, or 20-35 wt.% of die confectionery filling. Preferably, the confectionery filling comprises at least one fructan in an amount (or total amount) of 10-35 wt.% of the confectionery filling.
The confectionery filling may comprise IMO in an amount of from 2-72 wt.% of the confectionery filling or 4-72, 6-72, 8-72, 10-72. 12 -72, 14-72, 16-72, 18-72, 20- 72, 22-72, 24-72, 26-72, 28-72, 30-72, 2-70, 2-68, 2-66, 2-66, 2-64, 2-62, 2-60, 2-58, 2-56, 2-54, 2-52, 2-50, 2-48, 2-46, 2-44, 2-42, 2-40, 2-38, 2-36, 2-35, 2-34, 2-32, 2-30, 2-28, 2-26, 2-24, 2-22, 2-20, 2-72, 4-70, 6-68, 8-66, 10-64, 12-62, 14-60, 16-58, 18-56, 20-54, 22-52, 24-50, 25-48, 25-46, 25-44, 25-42, 25-40, 25-38, 25-36, 25-35, 26-35, 28-35, or 30-35 wt.% of the confectionery filling. Preferably, the confectionery filling may comprise IMO in an amount of 25-35 wt.% of the confectionery filling.
The confectionery filling may comprise at least one further soluble dietary fibre selected from the group consisting of polydextrose, kestose, nystose, raffinose, galacto-oli 2o s accharides, galactotriose, m anno-ol i 2o saaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2'-fucosyl lactose, lacto-n-neotetraose, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fibre, soluble wheat fibre, soluble tapioca fibre, soluble pea fibre), nigero-oligosaccharides, mgcrotriosc, nigcrotetraosc, kojitriosc, kojitetraosc, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof in an amount (or total amount) of from 2-72 wt.% of the confectionery filling or 4-72, 6-72, 8-72, 10- 72, 12-72, 14-72, 16-72, 18-72, 20-72, 22-72, 24-72, 26-72, 28-72, 30-72, 2-70, 2-68, 2-66, 2-66, 2-64, 2-62, 2-60, 2-58, 2-56, 2-54, 2-52, 2-50, 2-48, 2-46, 2-45, 2-44, 2-42, 2-40, 2-38, 2-36, 2-35, 2-72, 4-70, 6-68, 8-66, 10-64, 10-62, 10-60, 10-58, 10-56, 10- 54, 10-52, 10-50, 10-48, 10-46, 10-45, 12-45, 14-45, 16-45, 18-45, or 20-45 wt.% of the confectionery filling. Preferably, the confectionery filling may comprise at least one further soluble dietary fibre selected from the group consisting of polydextrose, kestose, nystosc, raffinosc, galacto-oligosaccharidcs, galactotriosc, manno-oligosaaccharidcs, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, x ylotetraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose. milk oligosaccharides, 2'-fucosyl lactose, lacto-nneotetraose, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or celloclextrins), resistant dextrins (e.g., soluble corn fibre, soluble wheat fibre, soluble tapioca fibre, soluble pea fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof in an amount (or total amount) of 10-45 wt.% of the confectionery filling.
In a preferred embodiment of the present invention, the confectionery filling comprises at least one fructan selected from the group consisting of inulin, FOS, and combinations thereof in an amount (or total amount) of from 2-72 wt.% of the confectionery filling; IMO in an amount of from 2-60 wt.% of the confectionery filling; and at least one further soluble dietary fibre selected from the group consisting of polydextrose, kestose, nystose, raffinose, galacto-oligosaccharides, galactotriosc, manno-oligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylanoligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2'-fucosyl lactose, lacto-n-neotetraose, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fibre, soluble tapioca fibre, soluble pea fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof in an amount (or total amount) of from 2-50 wt.% of the confectionery filling.
More preferably, the confectionery filling comprises at least. one fruct.an selected from the group consisting of inulin, FOS, and combinations thereof in an amount (or total amount) of from 10-35 wt.% of the confectionery filling; IMO in an amount of from 25-35 wt.% of the confectionery filling; and at least one further soluble dietary fibre selected from the group consisting of polydextrose, kestose, nystose, raffino se, galacto-oligosaccharides, galactotriose, manno-oligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xy I otctraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose milk oligosaccharides, 2'-fucosyl lactose, lacto-n-ncotetraosc, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fibre, soluble wheat fibre, soluble tapioca fibre, soluble pea fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof in an amount (or total amount) of from 10-45 wt.% of the confectionery filling.
The confectionery filling may comprise less than 34, 32, 30, 28, 26, 25, 24, 23, 22, 21, 20, 18, 16, 15, 14, 12, 10, 8, 6, 5, 4, 3, 2, 1, 0.5, 0.1, o less than 0.01 wt.% sugar or sugars. In some embodiments, the confectionery filling is essentially free of or free of sugar or sugars. In some embodiments, the confectionery filling comprises no sugar or sugars.
The confectionery filling may comprise less than 10, 5, 4, 3, 2, 1, 0.5, 0.1, or less than 0.01 wt.% sucrose. In some embodiments, the confectionery filling may be essentially free of or free of sucrose.
hi some embodiments the confectionery filling may comprise less than 10, 5, 4, 3, 2, 1 or 0.5 wt.% glucose, and comprise substantially no glucose or no glucose.
The confectionery filling may be in the form of a caramel, nougat, marshmallow, fudge jelly or honeycomb. In one embodiment, the confectionery filling may be a centre of a chocolate product.
The confectionery filling may comprise one or more further ingredients. The one or more further ingredients may be selected from the group consisting of egg powder, foaming a2ents, milk powder, hydrocolloid s (such as pectin, carrageen, gum Arabic, xanthan, modify starch, resistant starch and/or gelatine), emulsifier, fat, oil, thickener, preservative, water, acids, pH buffers, colours and flavours, and combinations thereof.
The confectionery filling may comprise nougat, and may comprise in addition to the at least one soluble dietary fibre; one or more ingredients selected from the group comprising: egg powder, egg albumin, foaming agents, hydrocolloids (such as pectin, carrageen, gum Arabic, xanthan, modify starch, resistant starch and/or gelatine), thickener, preservative, water, acid, colours and flavours, and combinations thereof.
The confectionery filling may comprise fudge, and may comprise in addition to the at least one soluble dietary fibre; one or more ingredients selected from the group comprising: fat, oil, emulsifiers, milk powders, thickener, preservative, water, colours and flavours, and combinations thereof.
The confectionery filling may comprise marshmallow, and may comprise in addition to the at least one further soluble dietary fibre; one or more ingredients selected from the group comprising: egg powder, egg albumin, foaming agents, hydrocolloids (such as pectin, carrageen, gum Arabic, xanthan, modify starch, resistant starch and/or gelatine), thickener, preservative, water, acid, colours and flavours and combinations thereof.
The confectionery filling may comprise honeycomb, and may comprise in IS addition to the at least one soluble dietary fibre; one or more ingredients selected from the group comprising: egg powder, egg albumin, foaming agents, hydrocolloids (such as pectin, carrageen, gum Arabic, xanthan, modify starch, resistant starch and/or gelatine), thickener, preservative, water, colours and flavours, and combinations thereof.
The confectionery filling may comprise jelly confectionery, and may comprise in addition to the at least one further soluble dietary fibre; one or more ingredients selected from the group comprising: hydrocolloids (such as pectin, carrageen, gum
I I
Arabic, xanthan, modify starch, resistant starch and/or gelatine), thickener, preservative, water, acids, colours and flavoms, and combinations thereof.
The confectionery filling may comprise caramel, and may comprise in addition to the at least one soluble dietary fibre; one or more ingredients selected from the group comprising: fat, oil. emulsifiers milk powders, thickener, preservative ater, colours and flavours, and combinations thereof.
The confectionery filling may comprise a sweetener.
The sweetener may be an artificial sweetener and/or natural sweetener.
Artificial sweeteners may be selected from the group comprising: acesulfame K, advantame, alitame, aspartame, aspartame-acesulfame salt, cyclomates, glucin, neohespiridin dihydrochalcone, neotame, saccharin sucralose, rebaudioside A, rebaudioside D, rebaudioside M and combinations thereof Natural sweeteners may he selected from the group comprising: glycyrrhizin, monatin, osladine, stevia, steviol glycosides, monk fruit, nogrosides, and combinations thereof.
The confectionery filling may comprise less than 10 wt.% of sugar alcohols, preferably less than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.5 or less than 0.1 wt.% sugar alcohols. In some embodiments the confectionery filling is essentially free from sugar alcohols or does not comprise sugar alcohols.
Advantageously, the reduction of the amount of sugar alcohols in the confectionery filling reduces any potential laxative problems of the chocolate product.
By "sugar alcohol" it is meant a sugar alcohol with an energy of 0 -4.5 kcal/g. Examples of sugar alcohols included within the term are erythritol, maltitol, marmite', sorbitol, xylitol, arabitol, sorbitol, glycerol, hydrogenated starch hydrosylates (FISH), somalt and lactitol.
The confectionery filling may be essentially free of or free of low energy sugar.
By "low energy sugar" it is meant a sugar having an energy content of less than 2 kcal/g. Examples of low energy sugars included within the term are tagatose, sorbose, ccllobiosc, xylose, altrosc. L-glucose and psicosc.
The confectionery filling may comprise at least 75 wt.% of the product, or at least 76, 77, 78. 79 or 80 wt.% of the product. The confectionery filling may comprise up to 85 wt.% of the product, or up to 84, 83, 82, 81, 80 wt.% of the product. The chocolate shell may comprise 75-85 wt.% of the product, or 76-85, 77-85, 78-85, 79-85, 80-85, 75-84, 75-83, 75-82, 75-81, or 75-80 wt.% of the product.
The chocolate product may comprise up to35 wt.% total sugars, up to 34 wt.%, up to 33 wt.%, up to 32 wt.%, up to 31 wt.%, up to 30 wt.%, up to 29 wt.%, up to 28 wt.%, up to 27 wt.%, up to 26 wt.%, up to 25 wt.%, up to 24 wt.%, up to 22 wl.%, up to 20 wt.%, up to 19 wt.%, up to 18 wt.%, up to 17 wt.%, up to 15 wt.% total sugars.
The chocolate product may comprise at least 10 wt.% total sugars, suitably at least 12 wt.%, suitably at least 14 wt.%, suitably at least 16 wt.%, at least 18 wt.%, or at least 20 wt.% total sugars.
The chocolate product may comprise from 5 to 35 wt.% total sugars, from 6 to 35 wt.%, from 8 to 35 wt.%, from 10 to 35 wt.%, from 12 to 35 wt.%, from 14 to 35 wt.%, 15 to 35 wt.%, 15 to 30 wt.%, 15 to 25 wt.% total sugars.
It should be understood that some or all of the total sugars may be present in the chocolate shell, in order for the product to achieve total sugars of up to 35 wt.% of the chocolate product. The chocolate shell may comprise at least 50% of the total sugars in the chocolate product, at least 60%, at least 70%, at least 80%, at least 85%, at least 90%. In some embodiments the chocolate shell may comprise no more than 99%, 98%, 97%, 96%, 95%, 94%, 93%, 92%, or 91% of the total sugars in the chocolate product.
The chocolate shell may comprise 50 to 100%, 60 to 100%, 70 to 100%, 80 to 100%, 80 to 95%, 85 to 95%, 80 to 90%, 80 to 85%, 85 to 90% of the total sugars in the chocolate product.
The total sugars of the chocolate product of the first aspect may be reduced by at least 10% compared to a known reference "full sugar" chocolate product, suitably reduced by at least 15 %, suitably at least 20 %, suitably at least 25 %, suitably at least 28 % or at least 30 %. In some embodiments the total sugars of the chocolate product may be reduced by at least 40 %, for example at least 45 %, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%. In some embodiments the total sugars of the chocolate product of the first aspect may be reduced by up to 75%, up to 70%, up to 65%, up to 60%, up to 55%, up to 50% when compared to a known reference "full sugar" chocolate product. The total sugars may be reduced whilst retaining the taste and texture of a "full sugar" chocolate comprising a confectionery filling.
The chocolate shell may comprise at least 16 wt.% of the product, or at least 17, 18, 19, or 20 wt.% of the product. The chocolate shell may comprise up to 25 wt.% of the product, or up to 24, 23, 22, 21, 20 wt.% of the product. The chocolate shell may comprise 15-25 wt.% of the product, or 16-25, 17-25, 18-25, 19-25, 20-25, 15-24, 15-23, 15-22, 15-21, or 15-20 wt.% of the product.
The chocolate shell may comprise up to 35 wt.% of cocoa ingredients, such as cocoa mass, cocoa butter, cocoa powder, cocoa pulp, cocoa husk and cocoa shell. The chocolate shell may comprise suitably 32 wt.%, for example up to 30 wt.% of cocoa ingredients. The chocolate shell may comprise from 15 to 35 wt.% of cocoa ingredients, suitably from 20 to 30 wt.%, for example from 25 to 30 wt.% of cocoa ingredients.
The chocolate product may comprise at least 1 wt.% of total fat, or at least 2 wt.%, or at least 3 wt.% of total fat. The chocolate product may comprise up to 5 wt.% of total fat, or up to 4 wt.%, or up to 3 wt.% of total fat. The chocolate product may comprise from 1 to 5 wt.% of total fat, or 1 to 4 wt.%, 1 to 3 wt.%, 1 to 2 wt.%, 2 to 5wt.%, 3 to 5 wt.%, or 4 to 5wl.% of total fat.
The confectionery filling may be partially or fully surrounded by the chocolate shell. An outer surface of the confectionery filling may be at least 50% surrounded by IS the chocolate shell, or at least 60, 70, 80, or at least 90%, or substantially 100% of the outer surface area of the confectionery filling may be surrounded by the chocolate shell. The chocolate shell may form a layer of even or uneven thickness. In some embodiments, the layer has a thickness of at least 1, 2, 3, 4, or at least 5 mm. The layer may have a thickness of no greater than 20 mm, 15 mm or no greater than 10 mm. The thickness may he determined by measuring the depth of chocolate from the surface of the centre of the confectionery filling to the outer surface of the chocolate shell by a standard measuring tool, such as a calliper.
In some embodiments, the chocolate product is a confectionery filling coated or enrobed with a chocolate shell. The chocolate shell may comprise a layer of coating material on a surface of the confectionery filling, preferably an outer surface. The chocolate shell may comprise a layer of coating material over at least 50% of the outer surface area of the confectionery filling, or over at least 60, 70, 80, 90%, or over substantially 100% of the outer surface area of die confectionery filling.
The chocolate product may be a non-milk or low milk containing (commonly referred to as plain and/or dark), milk, compound, or white chocolate product. Preferably, the product is a plain, dark or milk chocolate product.
hi some embodiments, the chocolate shell may assume any shape, such as an e22, animal, star, Santa, lentil, bean, lozenge, cuboid, sphere etc. The chocolate product may comprise a tablet or block of chocolate and may comprise multiple portions of chocolate shell and confectionery filling, connected via break lines or regions, for example.
In some embodiments, the inventive chocolate product is a filling within an edible food product.
Therefore, another aspect of the invention is therefore a food product having a filling comprising the chocolate product of the first aspect of the invention. In some embodiments the filling consists of, or consists essentially of, the chocolate product.
The food product may be a chocolate product or a non-chocolate product. The food product may be a farinaceous product, or a baked farinaceous product. The food product may include but is not limited to baked products such as cakes, doughnuts, wafers, pastries, tarts, etc. The food product may be a confectionery product such as hard candy, jelly candy, chewy candy, toffee, fudge, marshmallow etc., that contains a chocolate product centre. The chocolate product may be partially or fully surrounded by the food product. The outer surface area of the chocolate product may be at least 50% surrounded by the food product, or at least 60, 70, 80, or at least 90%, or substantially 100% of the outer surface area of the chocolate product may be surrounded by the food product. The food product may form a layer of even or uneven thickness. In some embodiments, the layer has a thickness of at least 1, 2, 3, 4, or at least 5 mm. The layer may have a thickness of no greater than 10, 9, 8, 7, 6, or no greater than 5 cm.
hi some embodiments, the chocolate product is a coated or enrobed chocolate product. The chocolate product may comprise a layer of coating material on a surface of the chocolate product, preferably an outer surface. The chocolate product may comprise a layer of coating material over at least 50% of the outer surface area of the chocolate product, or over at least 60, 70, 80, 90%, or over substantially 100% of the outer surface area of the chocolate product. The coating material may comprise a non-chocolate confectionery material. The coating material may include but is not limited to one or more coating materials selected from the group comprising: frosting; candy; honey; caramel; toffee; fondant; cream; mousse; gel; jam; sugar; sugar alcohol; syrup; and combinations thereof.
Statements of invention relating to the chocolate product of the first aspect of the invention may also be applied to the second aspect of the invention.
According to a third aspect of the present invention, there is provided a packaged chocolate product according to a first aspect of the present invention.
Statements of invention relating to the chocolate product of the first aspect of the invention may also be applied to the fourth aspect of the invention.
The chocolate product may be packaged in any suitable packaging material, which may in some embodiments be any one or more materials independently selected from the group comprising cardboard, paper, paperboard. flow-wrap plastics, metal foil, plastics foil and combinations and laminates thereof Suitable packaging for the chocolate product may be reclosable or not reclosable (or resealable or not resealable) as known to a person skilled in the art.
The chocolate product may be provided in a form and size intended for a single serving.
A single serving may have a weight in the range of from 10 g to 200 g.
hi some embodiments the chocolate product may be provided in a form and size intended to provide multiple servings. The multiple serving of the chocolate product may have a weight greater than 30 g, 40 g, 50 g, 60 g, 70 g, 80 g, 90 g. 100 g, 250 g or greater than 500 g. The multiple serving of the chocolate product may comprise a single body. The single body of chocolate product may have defined portions intended to be broken or torn off the body of the chocolate product to provide a serving of the product.
A suitable form of the one body of the chocolate product may be a tablet, block, or bar.
In some embodiments, a multiple serving of the chocolate product may be provided as individual pieces. Suitably, the bile-size pieces may have a weight in the range of from 1 g to 30g. The bite-size pieces may be individually wrapped.
Alternatively, the bite-size pieces may not be individually wrapped. A plurality of bite-size pieces may be contained in a suitable container. The container may be reclosable and/or reseal ab I e.
According to a fourth aspect of the invention, there is provided a method of preparing the chocolate product of the first aspect of the invention, the method comprising the steps of providing a chocolate shell and providing a confectionery filling, depositing the confectionery filling into the chocolate shell and optionally sealing the chocolate shell.
Chocolate shells of any suitable shape may be provided, such as eggs, animals, stars, Santa, etc. In some embodiments, the chocolate shell is provided as two complementary fitting sections. The complementary fitting sections of the shell may be attachable to each other to provide a sealed chocolate shell defining an internal cavity capable of containing the filling. At least one or both complementary fitting sections of the shell may define their own cavity into which a filling may be independently deposited before attaching the sections to each other to provide the scaled chocolate shell. The filling in each section may be the same or different. In some embodiments, only one of the two complementary fitting sections of the shell defines its own cavity, and the other section is in the form of a flat or substantially flat chocolate backing.
In some embodiments, the step of providing the chocolate shell comprises forming a first section of the shell in a mould cavity. In such embodiments, the first section defines a cavity in the shape of the mould cavity and into which the filling may be deposited. Moulds may preferably be selected to match the shapes and/or sizes of the chocolate product as detailed in the first aspect of the invention. The step of sealing the chocolate shell may comprise applying a chocolate backing over the first section of the shell and over the filling contained in the first section to seal the shell with the filling enclosed within.
The step of scaling the chocolate shell by attaching two complementary fitting sections of the shell to each other may employ any suitable method known to those skilled in the art. Examples of suitable methods include but are not limited to gluing the sections to each other using an edible glue or applying heat to the points of contact of the two sections to facilitate sealing.
Alternatively, the method may comprise the steps of providing a chocolate shell and providing a confectionery filling, and coating the confectionery filling with the chocolate shell.
Any suitable method of coating known to those skilled in the art may be employed. Such a method may provide a layer of the chocolate shell on a surface of the confectionery filling. The surface may comprise an outer surface of the confectionery filling. The method may comprise coating a layer of the chocolate shell on at least 50% IS of the outer surface area of the confectionery filling, or on at least 60, 70, 80, 90%, or on substantially 100% of the outer surface area of the confectionery filling.
In some embodiments, the step of coating may comprise enrobing the confectionery filling with the chocolate shell. The method may comprise passing the confectionery filling through a curtain or stream of the chocolate shell. The curtain or stream may be formed by a molten chocolate shell falling from an elevated position relative to the edible product. The molten chocolate shell may fall from an elevated trough or like device fed from a suitable container.
In some embodiments, the step of coating may comprise dipping the confectionery filling into a chocolate shell. Suitable methods of dipping include hand-dipping and dipping the edible product using suitable machinery known in the art.
In some embodiments, the step of coating may comprise pan coating the confectionery filling with the chocolate shell. Pan coating is known to those skilled in the art and makes use of rotating drums to coat the confectionery filling with a chocolate shell coating. The pan coating method may include but is not limited to one or more of: spray pan coating, ladling, and drip-feeding.
The method may further comprise a step of moulding or extruding the chocolate product to form a bar or block, after Filling the chocolate shell. Preferably, the method may comprise moulding the chocolate product to form a solid bar or block.
The method may include any one or more of size-reducing, refining, conching, tempering and pasting the chocolate product, or ingredients thereof, as is customary in the art of chocolate-making.
The method may comprise packaging the chocolate product to produce the packaged chocolate product of the fourth aspect of the invention.
According to another aspect of the invention there is provided a method of providing a filled or coated food product, in which a food product is filled or coated with a chocolate product of the first aspect of the invention.
In some embodiments, the inventive chocolate product is applied to a food product as a coating. In some embodiments, the chocolate product is applied as a molten coating and solidified. The food product may be a chocolate product or non-chocolate product. Food products include but are not limited to those listed for the second aspect of the invention.
Any suitable method of coating known to those skilled in the art may be employed. Such a method may provide a layer of the inventive chocolate product on a surface of the food product. The surface may comprise an outer surface of the food product. The method may comprise coating a layer of the inventive chocolate product on at least 50% of the outer surface area of the food product, or on at least 60, 70, 80, 90%, or on substantially 100% of the outer surface area of the food product.
In some embodiments, the method comprises enrobing the food product with the inventive chocolate product. The method may comprise passing the food product through a curtain or stream of the inventive chocolate product. The curtain or stream may be formed by molten inventive chocolate product falling from an elevated position relative to the food product. The molten inventive chocolate product may fall from an elevated trough or like device fed from a suitable container.
In some embodiments, the method comprises dipping the food product into the molten inventive chocolate product. Suitable methods of dipping include hand-dipping and dipping the food product using suitable machinery known in the art.
In some embodiments, the method compiises pan coating the food product with the inventive chocolate product. Pan coating is known to those skilled in the art and makes use of rotating drums to coat the food product with a chocolate coating. The pan coating method may include but is not limited to one or more of: spray pan coating, ladling, and drip-feeding.
In some embodiments, the method comprises filling a food product with the prepared inventive chocolate product. Any suitable method of filling known to those skilled in the art may be employed. The food product may include but is not limited to the food products described in the first aspect of the invention, especially confectionery and farinaceous or baked products. The food product may be provided in the form of one or more shells, as described hereinabove for embodiments in which the chocolate product is provided as one or more shells. In some embodiments, the chocolate product, in molten or paste form, may be extruded, injected, or otherwise deposited into a cavity formed in the food product, and optionally solidified thereafter.
The filled or coated food product may be packaged, as described hereinabove for other aspects of the invention.
The further aspects of the present invention may incorporate any of the features of the other aspects of the invention described herein as desired or as appropriate. Detailed Description of the Invention In order that the invention may be more clearly understood one or more embodiments thereof will now be described, by way of example only: Inventive Chocolate Products The following chocolate products of the invention were prepared. The confectionery fillings were mixed using standard chocolate and filling making techniques and were enrobed in a chocolate shell by feeding the confectionery fillings through a melted chocolate curtain and solidifying.
All prepared chocolate products were rectangular and/or square confectionery filling centres enrobed in a chocolate shell at room temperature and ambient pressure. The confectionery fillings were able to provide chocolate products that were low in saturated fat, sugar, and energy (calories). The products provided a similar taste, mouthfeel profile texture and function as a chocolate product comprising a sucrose-based and/or glucose-based confectionery filling, together with good rigidity.
The confectionery filling was able to reduce the amount of sugars and calories in the chocolate product whilst still providing equivalent manufacturing qualities, texture and function to "full sugar" or sucrose-based and/or glucose-based chocolate products (e.g. those with large quantities of sucrose, glucose or large quantities of high energy mono-or di saccharides).
Example 1: Chocolate product having a caramel confectionery filling The ingredients for the caramel confectionery filling are detailed in Table 1 below.
Tab/el Ingredient Wet Weight (7c soluble % of dietary fibre ingredient in of ingredient filling Water -6.1 canola oil 4 soya lecithin 0.03 Inul in (Orafti ® HIS / Orafti 0 L90 / Fructulosc) 14.7 85-90 IMO (DP3 Vitafiber' /11\40 Vitafiber' / IMO HDP Oligosmart0 / IMO OligoSmart0) 38 60-90 Soluble fibre -liquidcorn (PROM ITOR 0 85NL, Tate & Lyle / Promitor0 L70 / Promitor® 85 / Nutriose0 06/ Nutriose0 10) 21 70-95 Soluble Tapioca fibre syrup (FiberSMARTO 21 65-80 syrup / Promitor0 L70 / Promitor® 85 / Nutriose0 06 / Nutriose® 10) Skim milk powder 7 Sodium chloride 0.2 Vanilla flavour 0.2 The confectionery filling only comprised a minimal amount of sugar in the form of lactose in the milk powder and maltose and other sugars in some of the raw fibre ingredients and no sucrose at all was present in the confectionery filling.
The resulting chocolate product had a similar taste and mouthfeel profile to a chocolate product comprising a sucrose-based confectionery filling. Moreover, the confectionery filling was able to provide an equivalent texture and function as a sucrose-based and/or glucose-based confectionery filling.
Example 2: Chocolate product having a jelly confectionery filling The ingredients for the jelly confectionery filling are detailed in Table 2 below. Table 2 Ingredient Wet Weight % soluble % of dietary fibre ingredient in of ingredient filling Water -11.1 Inulin (Orafti 0 HIS / Orafti @ L90 / Fructulose) 13 85-90 IMO (DP3 Vitafiber' / TMO Vitafiber' / IMO HDP Oligosmart0 / IMO OligoSmart@) 35 60-90 Soluble Tapioca fibre syrup (FiberSMARTO 40 85-90 syrup / Promitor0 L70 / Promitor@ 85 / Nutriose0 06 / Nutriose0 10) Polydextrose (Sta-lite @ L90) 15 70-90 Unipectine'm PG 759 1.5 Thin boiling starch 5 Citric acid (50% solution) 1.1 Trisodium citrate 0.22 Red colour solution 0.35 Strawberry flavour 0.15 The confectionery filling only comprised a minimal amount of sugar in the form of maltose and other sugars in some of the raw fibre ingredients and no sucrose at all was present in the confectionery filling.
The resulting chocolate product had a similar taste and mouthfeel profile to a chocolate product comprising a sucrose-based confectionery filling. Moreover, the confectionery filling was able to provide an equivalent texture and function as a sucrose-based and/or 2lucose-based confectionery filling.
Example 3: Chocolate product having a nougat confectionery filling The ingredients for the nougat confectionery filling are detailed in Table 3 below. Table 3 Ingredient Wet Weight '9/c soluble % of dietary fibre of ingredient ingredient in filling Water 2.6 Inulin (Orafti 0 HIS / Orafti @ L90 / Fructulose) 35 85-90 IMO (DP3 Vitafibcr' / IMO Vitafiber' / IMO HDP Oligosmart0 / MO OligoSmart0) 42 60-90 Soluble Tapioca fibre syrup (FiberSMARTO 65-80 syrup / Promitor0 L70 / Promitor0 85 / Nutriose0 06 / Nutriose@ 10) 17 egg albumin 2 Unipectine FM PG 759 1.4 The confectionery filling only comprised a minimal amount of sugar in the form of maltose and other sugars in some of the raw fibre ingredients and no sucrose at all was present in the confectionery filling.
The resulting chocolate product had a similar taste and mouthfeel profile to a chocolate product comprising a sucrose-based confectionery filling. Moreover, the confectionery filling was able to provide an equivalent texture and function as a sucrose-based and/or glucose-based confectionery filling.
Example 4: Chocolate product having a marshmallow confectionery filling The ingredients for the marshmallow confectionery filling are detailed in Table 4 below.
Table 4
Ingredient Wet Weight '9/c soluble % of dietary fibre of ingredient ingredient in filling Water 2.6 Inulin (Orafti @ HIS / Orafti @ L90 / Fructulose) 35 85-90 IMO (DP3 Vitafiber' / IMO Vitafibcr' / IMO HDP Oligosmart0 / MO OligoSmart@) 42 60-90 Soluble Tapioca fibre syrup (FiberSMARTO 65-80 syrup / Promitor0 L70 / Promitor0 85 / Nutriose0 06 / Nutriose0 10) 17 egg albumin 2 Unipectine FM PG 759 1.4 The confectionery filling only comprised a minimal amount of sugar in the form of maltose and other sugars in some of the raw fibre ingredients and no sucrose at all was present in the confectionery filling.
The resulting chocolate product had a similar taste and mouthfeel profile to a chocolate product comprising a sucrose-based confectionery filling. Moreover, the confectionery filling was able to provide an equivalent texture and function as a sucrose-based and/or glucose-based confectionery filling.
Example 5: Chocolate product having a fudge confectionery filling The ingredients for the fudge confectionery filling are detailed in Table 5 below. Table 5 Ingredient Wet Weight % soluble % of dietary fibre of ingredient ingredient in filling Water -6.1 canola oil 4 soya lecithin 0.03 Inulin (Orafti (D HIS / Orafti 0 L90 / Fructulose) 14.7 85-90 IMO (DP3 Vitafibermi / IMO VitafiberTM / IMO HDP Oligosmart0 / IMO OligoSmart()) 38 60-90 Soluble fibre -liquid corn (PROMITOR 0 85NL, Tate & Lyle / Promitor0 L70 / Promitor@ 85 / Nutriose0 06/ Nutriose0 10) 21 70-95 Soluble Tapioca fibre syrup (FiberSMARTO 21 65-80 syrup / Promitor0 L70 / Promitor0 85 / Nutriose0 06/ Nutriose0 10) Skim milk powder 7 Sodium chloride 0.2 Caramel flavour 0.2 The confectionery filling only comprised a minimal amount of sugar in the form of lactose in the milk powder and maltose and other sugars in some of the raw fibre ingredients and no sucrose at all was present in the confectionery filling.
The resulting chocolate product had a similar taste and mouthfeel profile to a chocolate product comprising a sucrose-based confectionery filling. Moreover, the confectionery filling was able to provide an equivalent texture and function as a sucrose-based and/or glucose-based confectionery filling.
Example 6: Chocolate product having a honeycomb confectionery filling The ingredients for the honeycomb confectionery filling are detailed in Table 6 below.
Table 6
Ingredient Wet Weight % soluble % of dietary ingredient in filling fibre of ingredient Water -6.1 canola oil 4 soya lecithin 0.03 !nu] in (Orafti 0 HIS / Orafti 0 L90 / Fructulose) 14.7 85-90 IMO (DP3 VitafiberTm / IMO VitafiberTm / IMO HDP Oligosmart0 / IMO OligoSmart0) 38 60-90 Soluble fibre -liquid corn (PROM ITOR 0 85NL, Tate & Lyle / Promitor@ L70 / Promitor@ 85 / Nutriose@ 06/ Nutriose@ 10) 21 70-95 Soluble Tapioca fibre syrup (FiberSMART@ 21 65-80 syrup / Promitor0 L70 / Promitor0 85 / Nutriose0 06 / Nutriose@ 10) Skim milk powder 7 Sodium chloride 0 Caramel flavour 0.2 bicarbonate of soda / potassium carbonate 1.8 The confectionery filling only comprised a minimal amount of sugar in the form of lactose in the milk powder and maltose and other sugars in some of the raw fibre ingredients and no sucrose at all was present in the confectionery filling.
The resulting chocolate product had a similar taste and mouthfeel profile to a chocolate product comprising a sucrose-based confectionery filling. Moreover, the confectionery filling was able to provide an equivalent texture and function as a sucrose-based and/or glucose based confectionery filling. The above embodiments are described by way of example only.
Many variations are possible without departing from the scope of the invention as defined in the appended claims.
Claims (26)
- CLAIMS1. A chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15 wt.% of the product and wherein the filling comprises at least one soluble dietary fibre in an amount of at least 40 wt.% and wherein the filling comprises less than 5 wt.% sugar or sugars and less than 5 wt.% sugar alcohols.
- 2. A chocolate product according to any preceding claim, wherein the at least one soluble dietary fibre is selected from the group consisting of inulin, fructooligosaccharide (FOS), isomaltose oligosaccharide (IMO), polydextrose, maltodextrin, vegetable-derived fibres, plant-derived fibres, galacto-oligosaccharide ((11OS), levan, phlein, graminin, neo-levan, neo-inulin, hemicellulose, xylans, arabinoxylan, milk oligosaccharides, milk fibres, cellodextrins such as cellobiose and cellotriose, polydextrose, kestose, nystose, raffi nose, galactotriose, manno-oligosaaccharides, mannotriose, mannotetraose, IS soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, 2'-fucosyl lactose, lacto-n-neotetraose, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fibre, soluble pea fibre, soluble wheat fibre, soluble tapioca fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, and isolichenan, and combinations thereof.
- 3. A chocolate product according to any one of claims 1 or claim 2, wherein the confectionery filling comprises at least one fructan and at least one further soluble dietary fibre in a total amount of at least 40 wt.%.
- 4. A chocolate product according to claim 3, wherein the at least one fructan is selected from the group consisting of inulin. fructooligosaccharide (FOS), levan, phein, graminin, neo-levan, neo-inulin and combinations thereof.
- A chocolate product according to any preceding claim, wherein the confectionery filling comprises at least one fructan; at least one IMO; and at least one further soluble dietary fibre.
- 6. A chocolate product according claim 5, wherein the confectionery filling comprises at least one fructan selected from the group consisting of inulin, PUS, and combinations thereof in an amount (or total amount) of from 2-85 wt.%, preferably from 10-35 wt.% of the confectionery filling.
- 7. A chocolate product according to any one of claims 5-6, wherein the blend of confectionery filling comprises IMO in an amount of from 2-60 wt.%, preferably 25-35 wt.% of the confectionery filling
- 8. A chocolate product according to any one of claims 5-7, wherein the confectionery filling comprises at least one further soluble dietary fibre selected from the group consisting of polydextrose, kestose, nystose, raffinose, galactooligosaccharides, galactotriose, manno-oligosaaccharides, mannotrio se, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotrio se, xylotetraose, arabi noxyl an -oli gosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2' -fucosyl lactose, lacton-neotetraose, glucan (i.e., glucose containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fibre), nigero-oligosaccharides, nigerotriose, nigcrotetraose, kojitriosc, kojitctraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof in a total amount of from 2-72 wt.%, preferably 10-45 wt.% of the confectionery filling.
- 9. A chocolate product according to claim 5, confectionery filling comprises at least one fructan selected from the group consisting of inulin, FOS, and combinations thereof in a total amount of from 2-72 wt.% of the confectionery filling; IMO in an amount of from 2-60 wt.% of the confectionery filling; and at least one further soluble dietary fibre selected from the group consisting of polydextrose, kestose, nystose, raffinose, galacto-oligosaccharides, galactotriose, manno-oligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2'-fucosyl lactose, lacto-n-neotetraose, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta 2lucans, lichenan, isolichenan, and combinations thereof in an amount (or total amount) of from 2-50 wt.% of the confectionery filling.
- 10. A chocolate product according to claim 5, wherein the confectionery filling comprises at least one fructan in a total amount of from 10-35 wt.% of the confectionery filling; IMO in an amount of from 25-35 wt.% of the confectionery filling; and at least one further soluble dietary fibre in a total amount of from 10-45 wt.% of the confectionery filling.
- 11. A chocolate product according to any preceding claim, wherein the IS confectionery filling comprises less than 4, 3, 2, 1 or 0.5 wt.% sugars.
- 12. A chocolate product according to any preceding claim, wherein the confectionery filling comprises less than 5, 4, 3, 2, 1 or 0.5 wt.% sucrose and/or glucose.
- 13. A chocolate product according to any preceding claim, wherein the confectionery filling is essentially free from sucrose and/or glucose or is free from sucrose and/or glucose.
- 14. A chocolate product according to any preceding claim wherein the confectionery filling is a caramel, nougat marshmallow, fudge jelly or honeycomb.
- 15. A chocolate product according to any preceding claim, wherein the confectionery filling comprises less than 4, 3, 2, 1, 0.5 or less than 0.1 wt.% sugar alcohols.
- 16. A chocolate product according to any preceding claim, wherein the confectionery filling is essentially free from sugar alcohols.
- 17. A chocolate product according to any preceding claim, wherein the confectionery filling is essentially free of a low energy sugar.
- 18. A chocolate product according to any preceding claim, wherein the chocolate shell comprises from 15-25 wt.% of the product.
- 19. A chocolate product according to any preceding claim, wherein the confectionery filling comprises 75-85 wt.% of the product.
- 20. A chocolate product according to any preceding claim, wherein the confectionery filling is partially or fully surrounded by the chocolate shell.
- 21. A chocolate product according to claim 20, wherein an outer surface of the confectionery filling is at least 50% surrounded by the chocolate shell, or preferably 100% of the outer surface area of the confectionery filling is surrounded by the chocolate shell.
- 22. A food product having a filling comprising a chocolate product according to any one of claims 1-21.
- 23. A packaged chocolate product according to any one of claims 1-21.
- 24. A method of preparing a chocolate product according to any one of claims 1- 21. the method comprising the steps of providing a chocolate shell and providing a confectionery filling, depositing the confectionery filling into the chocolate shell and optionally scaling the chocolate shell.
- 25. A method of preparing a chocolate product according to any one of claims 1- 21, the method comprising the steps of providing a chocolate shell and providing a confectionery filling, and coating the confectionery filling with the chocolate shell.
- 26. A method of providing a filled or coated food product, in which a food product is filled or coated with a chocolate product according to any one of claims 1-21.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2023/025255 WO2023232288A1 (en) | 2022-05-31 | 2023-05-30 | Chocolate product with high fibre |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US202263347535P | 2022-05-31 | 2022-05-31 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB202208502D0 GB202208502D0 (en) | 2022-07-27 |
| GB2604310A true GB2604310A (en) | 2022-08-31 |
| GB2604310B GB2604310B (en) | 2023-04-19 |
Family
ID=82496438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2208502.1A Active GB2604310B (en) | 2022-05-31 | 2022-06-10 | Chocolate product with high fibre |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2604310B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1774856A1 (en) * | 2005-10-17 | 2007-04-18 | Kraft Foods Holdings, Inc. | Low-calorie food bar |
| WO2012071035A1 (en) * | 2010-11-23 | 2012-05-31 | Vivek Savant | Jelly confectionery products having a stabilizer/fiber blend |
| CN105941786A (en) * | 2016-04-28 | 2016-09-21 | 膳立方生物科技（上海）有限公司 | Sweets rich in dietary fibers and preparation method of sweets |
| WO2020120392A1 (en) * | 2018-12-10 | 2020-06-18 | Kraft Foods Schweiz Holding Gmbh | Fat-based confectionery composition |
| WO2021165971A1 (en) * | 2020-02-20 | 2021-08-26 | Top Gum Industries Ltd | Plant based ready to consume gel products with no added sugar and their use in delivery of agents |
-
2022
- 2022-06-10 GB GB2208502.1A patent/GB2604310B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1774856A1 (en) * | 2005-10-17 | 2007-04-18 | Kraft Foods Holdings, Inc. | Low-calorie food bar |
| WO2012071035A1 (en) * | 2010-11-23 | 2012-05-31 | Vivek Savant | Jelly confectionery products having a stabilizer/fiber blend |
| CN105941786A (en) * | 2016-04-28 | 2016-09-21 | 膳立方生物科技（上海）有限公司 | Sweets rich in dietary fibers and preparation method of sweets |
| WO2020120392A1 (en) * | 2018-12-10 | 2020-06-18 | Kraft Foods Schweiz Holding Gmbh | Fat-based confectionery composition |
| WO2021165971A1 (en) * | 2020-02-20 | 2021-08-26 | Top Gum Industries Ltd | Plant based ready to consume gel products with no added sugar and their use in delivery of agents |
Also Published As
| Publication number | Publication date |
|---|---|
| GB202208502D0 (en) | 2022-07-27 |
| GB2604310B (en) | 2023-04-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0515864B1 (en) | Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process | |
| AU2008217620B2 (en) | Candy composition with fibre-containing centrefill | |
| CA2474318C (en) | Soft dried marshmallow and method of preparation | |
| Sentko et al. | Isomalt | |
| US11779030B2 (en) | Caramel, confection comprising the caramel and method of making the confection | |
| PT2407032E (en) | Die formed lollipop filled with chocolate and method of manufacture thereof | |
| US20110165293A1 (en) | Confectionery product | |
| CN113163793A (en) | Fat-based confectionery composition | |
| GB2604311A (en) | Confectionery composition with high fibre | |
| AU2008303373C1 (en) | Aerated centrefilled confectionery composition | |
| CA3179010A1 (en) | Reduced fat continuous confections containing insoluble dietary fibers | |
| JP2022541369A (en) | sweets | |
| GB2604310A (en) | Chocolate product with high fibre | |
| CN117881290A (en) | Chocolate products | |
| WO2023232288A1 (en) | Chocolate product with high fibre | |
| WO2023232289A1 (en) | Confectionery composition with high fibre | |
| US20220132884A1 (en) | Composition for preparing candy | |
| AU2011213755A1 (en) | Candy composition with fibre-containing centrefill | |
| WO2024133491A1 (en) | Chocolate product | |
| WO2024137799A1 (en) | Baked product comprising a confectionery component and a baked component | |
| Heume et al. | Versatility of maltitol in different forms as a sugar substitute | |
| Sentko et al. | 10 Isomalt |