WO2021180696A1 - Novel coated bulking agent particles - Google Patents
Novel coated bulking agent particles Download PDFInfo
- Publication number
- WO2021180696A1 WO2021180696A1 PCT/EP2021/055879 EP2021055879W WO2021180696A1 WO 2021180696 A1 WO2021180696 A1 WO 2021180696A1 EP 2021055879 W EP2021055879 W EP 2021055879W WO 2021180696 A1 WO2021180696 A1 WO 2021180696A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- bulking agent
- coated
- sugar
- particle
- particles
- Prior art date
Links
- 239000004067 bulking agent Substances 0.000 title claims abstract description 235
- 239000002245 particle Substances 0.000 title claims abstract description 204
- 235000000346 sugar Nutrition 0.000 claims abstract description 115
- 239000000203 mixture Substances 0.000 claims abstract description 70
- 239000008199 coating composition Substances 0.000 claims abstract description 69
- 235000009508 confectionery Nutrition 0.000 claims abstract description 54
- 238000000034 method Methods 0.000 claims abstract description 32
- 230000008569 process Effects 0.000 claims abstract description 18
- 244000299461 Theobroma cacao Species 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000002360 preparation method Methods 0.000 claims description 16
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 15
- 239000000835 fiber Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 125000000185 sucrose group Chemical group 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 2
- 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 claims description 2
- 235000021537 Beetroot Nutrition 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims description 2
- 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 description 2
- 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 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products 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](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose 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](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 2
- 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 claims description 2
- 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 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 229930182830 galactose Natural products 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 235000019895 oat fiber Nutrition 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 25
- 230000009467 reduction Effects 0.000 abstract description 10
- 239000003925 fat Substances 0.000 description 57
- 235000019197 fats Nutrition 0.000 description 57
- 235000019219 chocolate Nutrition 0.000 description 18
- 239000010410 layer Substances 0.000 description 15
- 239000007921 spray Substances 0.000 description 13
- 239000000463 material Substances 0.000 description 12
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000007787 solid Substances 0.000 description 8
- 239000011248 coating agent Substances 0.000 description 7
- 238000000576 coating method Methods 0.000 description 7
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 238000006467 substitution reaction Methods 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 5
- 229940110456 cocoa butter Drugs 0.000 description 5
- 235000019868 cocoa butter Nutrition 0.000 description 5
- 239000013078 crystal Substances 0.000 description 5
- 230000009477 glass transition Effects 0.000 description 5
- 238000001694 spray drying Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 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 description 4
- 230000002411 adverse Effects 0.000 description 4
- 238000000889 atomisation Methods 0.000 description 4
- 238000000498 ball milling Methods 0.000 description 4
- 238000002425 crystallisation Methods 0.000 description 4
- 239000002270 dispersing agent Substances 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 230000005284 excitation Effects 0.000 description 4
- 235000015243 ice cream Nutrition 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 239000008188 pellet Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 238000009495 sugar coating Methods 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 240000004713 Pisum sativum Species 0.000 description 3
- 235000010582 Pisum sativum Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000000113 differential scanning calorimetry Methods 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 239000004094 surface-active agent Substances 0.000 description 3
- 235000019220 whole milk chocolate Nutrition 0.000 description 3
- 229920003043 Cellulose fiber Polymers 0.000 description 2
- 102100028717 Cytosolic 5'-nucleotidase 3A Human genes 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 2
- 244000043158 Lens esculenta Species 0.000 description 2
- 241000219745 Lupinus Species 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 229920002494 Zein Polymers 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 239000001506 calcium phosphate Substances 0.000 description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 description 2
- 235000011010 calcium phosphates Nutrition 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000001878 scanning electron micrograph Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 2
- 239000005019 zein Substances 0.000 description 2
- 229940093612 zein Drugs 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000000149 argon plasma sintering Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000701 chemical imaging Methods 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000004624 confocal microscopy Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000003921 particle size analysis Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000012798 spherical particle Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000001757 thermogravimetry curve Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23G3/343—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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/322—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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar.
- An alternative solution for reducing the calorie content of fat-based food products comprising sugar includes the use of a modified bulking agent as a substitute for the sugar.
- US 5,342,636 discloses a modified bulking agent and a process for its preparation.
- the modified bulking agent contains a cellulosic bulking agent and an additive of sugar, protein or a combination thereof.
- the modified bulking agent has an amount of additive of from about 5% to about 50% by weight of the modified bulking agent final product; more than a total of 50 wt% of the additive results in a modified bulking agent having an excess of additive not bound to the fiber.
- the modified bulking agent has a reduced binding capacity such that the bulking agent absorbs from about 50% to about 75% of its weight in oil, implying that the bulking agent itself is not fully coated and/or the additive itself binds oil.
- the reduced oil binding capacity of the modified bulking agent enables the modified bulking agent to be used in milk chocolate with a reduction in calories of 25%.
- US 5,342,636 is silent with regard to the Casson viscosity and Casson yield of the milk chocolate containing the modified buking agent.
- WO 2017/093390 A1 discloses amorphous porous particles for reducing sugar in foods.
- the amorphous porous particles contain a sugar, a bulking agent (e.g. skimmed milk powder) and surfactant (e.g. casein) having a closed porosity of 20 to 60 %.
- the porous particles are present in an amorphous form in order to obtain similar sweetness and sensory qualities of the particles in comparison to crystalline granulated sugar.
- the use of such amorphous porous particles has been suggested to result in a potential reduction of sugar in fat-based food products on a mass basis of 10 to 35 %.
- WO 2017/093390 A1 is silent with regard to the Casson viscosity and Casson yield of these amorphous porous particles in fat-based confection compositions.
- the particles enable significant calorie reduction of the fat-based food products whilst retaining the rheological properties, such as Casson viscosity and Casson yield, of the food product. It would be a significant additional advantage that the particle also retains organoleptic properties similar to those of sugar in food products, it would be of particular advantage that the particle does not impart a dry mouth feel when the fat-based food products are consumed. In addition, it would be of significant advantage that the particle reduced both the calorie content of a fat-based food product and the fat or oil content of a fat-based food product.
- Such a particle would have the same or similar physical characteristics as crystalline sugar such as oil binding capacity and hygroscopicity. Such a particle would be of particular importance when used as a substitute for sugar in coating compositions for frozen confection products, as the process-ability, resultant uniformity of coating, desired pick-up weight and organoleptic properties of the final coated product of these compositions would be retained.
- the present invention relates to a coated bulking agent particle comprising: from 30 to 90 wt % coating composition comprising sugar; and from 10 to 70 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4,3) is from IO ⁇ o dO mGP.
- the invention relates to an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection composition comprising the coated bulking agent particles.
- the novel coated bulking agent particles when used as a substitute for sugar in fat-based food products, result in an up to 70 wt% reduction of sugar of the fat-based food product in comparison to fat-based food products comprising sugar. Additionally, the coated bulking agent particles, when used as a substitute for granulated sugar in fat-based food products, retain the rheological and organoleptic properties of fat-based food products comprising granulated sugar. Furthermore, it has been discovered that it is possible to prepare coated bulking agent particles without the use of surface active agents. Detailed description of the invention
- the present invention relates to a coated bulking agent particle comprising from 10 wt% to 70 wt% bulking agent and from 30 wt% to 90 wt% coating composition comprising sugar; wherein from 50 wt% to 100 wt% of the sugar is in crystalline form; the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4,3) of the coated bulking agent particle is from 10 to 80 mhi.
- the present invention relates to a coated bulking agent particle comprising: from 30 to 90 wt % coating composition; and from 10 to 70 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, the bulking agent is coated with the coating composition, and the particle size volume mean diameter D(4,3) is from 10 to 80 mhi, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle comprising: from 30 to 90 wt % sugar; and from 10 to 70 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, the bulking agent is coated with the coating composition, and the particle size volume mean diameter D(4,3) is from 10 to 80 mhi
- the present invention relates to a coated bulking agent particle consisting essentially of from 10 wt% to 70 wt% bulking agent and from 30 wt% to 90 wt% coating composition; wherein from 50 wt% to 100 wt% of the sugar is in crystalline form; the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4,3) of the coated bulking agent particle is from 10 to 80 mhi, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle consisting of from 10 wt% to 70 wt% bulking agent and from 30 wt% to 90 wt% coating composition; wherein from 50 wt% to 100 wt% of the sugar is in crystalline form; the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4,3) of the coated bulking agent particle is from 10 to 80 mhi, wherein the coating composition is sugar.
- Coated bulking agent particle means a particle comprising a bulking agent core and a layer comprising sugar.
- the layer comprising sugar may also be known as a sugar coating composition, i.e.: a layer comprising sugar includes a layer consisting of sugar.
- sugar coating composition is intended to mean a layer consisting of sugar.
- Layer comprising sugar may also be known as a coating composition comprising sugar and includes a coating composition consisting essentially of sugar or a coating composition consisting of sugar.
- Sugar coating composition may also be known as a coating composition consisting of sugar, or alternatively, a layer consisting of sugar.
- Coated means that the layer comprising sugar is present on at least the surface of the bulking agent. Coated means that the layer comprising sugar is in contact with at least the surface of the bulking agent.
- the bulking agent may be substantially or fully coated with a layer comprising sugar. Preferably the bulking agent is fully coated with a layer comprising sugar.
- the bulking agent particles When present in a fat-based confection composition the bulking agent particles may be substantially coated, fully coated, or both substantially and fully coated with a layer comprising sugar.
- Coated bulking agent particle in crystalline form means a particle comprising a bulking agent core and a layer comprising sugar; wherein the sugar of the layer comprising sugar is present on at least the surface of the bulking agent and from 50 to 100 wt% of the sugar is in crystalline form.
- Numerical ranges expressed in the format “from x to y” are understood to include x and y, and in specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount.
- wt% refers to weight percent based on the weight of the entire formulation (including water).
- the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise
- the layer comprising sugar is present on at least the surface of the bulking agent and from 50 to 100 wt% of the sugar is in crystalline form. In a preferred embodiment, from 80 to 100 wt% of the sugar is in crystalline form.
- 95 wt% to 100 wt% of the sugar on the surface of the coated bulking agent particle is present in crystalline form.
- 98 wt% to 100 wt% of the sugar on the surface of the coated bulking agent particle is present in crystalline form.
- the coated bulking agent particle comprises from 30 wt% to 90 wt%; from 35 wt% to 85 wt%; from 40 wt% to 80 wt%; from 45 wt% to 75; from 50 wt% to 70 wt% sugar.
- the bulking agent is insoluble cellulosic fibre derived from plant-based material such as coffee beans, dried tea leaves, cocoa, fruit, vegetable, nuts, seeds and is present in particulate form.
- Insoluble cellulosic fibre is selected from the group consisting of oat fibre; bran fibre; wheat fibre; rice fibre; maize fibre; sugar beet fibre; sugar cane fibre; ; pea fibre; vegetable powders; tomato powder; beetroot powder; ground cinnamon; spent coffee grounds; milled tea particles; debittered cocoa; fruit powders and mixtures thereof.
- the bulking agent may also be an insoluble protein obtainable from, for example: wheat, zein, pea, rice, soya, fava, milk, potato, lupin or lentil.
- the bulking agent is an insoluble protein selected from the group consisting of: wheat, zein, pea, rice, soya, fava, milk, potato, lupin, lentil and mixtures thereof.
- the bulking agent may also be an insoluble mineral, for example: calcium carbonate or calcium phosphate.
- the bulking agent is an insoluble mineral selected from the group consisting of: calcium carbonate, calcium phosphate and mixtures thereof.
- the bulking agent has been treated to remove flavour, aroma or both flavour and aroma.
- the bulking agent has reduced flavour, reduced aroma or both reduced flavour and reduced aroma compared to an untreated bulking agent.
- the bulking agent is without aroma, without flavour or without both aroma and flavour.
- the bulking agent particle comprises from 10 wt% to 70 wt%; from 15 wt% to 65 wt% from 20 wt% to 60 wt%; from 25 wt% to 55 wt%; from 30 wt% to 50 wt% bulking agent.
- the present invention relates to a coated bulking agent particle comprising from 30 wt% to 90 wt % sugar and from 10 wt% to 70wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form.
- the present invention relates to a coated bulking agent particle comprising from 35 wt% to 85 wt % sugar and from 15 wt% to 65 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form.
- the present invention relates to a coated bulking agent particle comprising from 40 wt% to 80 wt % sugar and from 20 wt% to 60wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form.
- the present invention relates to a coated bulking agent particle comprising from 45 wt% to 75 wt % sugar and from 25 wt% to 55 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form.
- the present invention relates to a coated bulking agent particle comprising from 50 wt% to 70 wt % sugar and from 30 wt% to 50 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form.
- the present invention relates to a coated bulking agent particle comprising from 30 wt% to 90 wt % coating composition and from 10 wt% to 70wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle comprising from 35 wt% to 85 wt % coating composition and from 15 wt% to 65 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle comprising from 40 wt% to 80 wt % coating composition and from 20 wt% to 60wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle comprising from 45 wt% to 75 wt % coating composition and from 25 wt% to 55 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle comprising from 50 wt% to 70 wt % coating composition and from 30 wt% to 50 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle consisting of from 30 wt% to 90 wt % coating composition and from 10 wt% to 70wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle consisting of from 35 wt% to 85 wt % coating composition and from 15 wt% to 65 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle consisting of from 40 wt% to 80 wt % coating composition and from 20 wt% to 60wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle consisting of from 45 wt% to 75 wt % coating composition and from 25 wt% to 55 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
- the present invention relates to a coated bulking agent particle consisting of from 50 wt% to 70 wt % coating composition and from 30 wt% to 50 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
- a coated bulking agent particle is present in particulate form as coated bulking agent particles.
- Coated bulking agent particles is the term for a plurality of a coated bulking agent particle.
- Coated bulking agent particles are present in particulate form.
- the invention relates to a particulate composition of coated bulking agent particles.
- the coating composition does not comprise an oil, fat or mixture thereof that does not originate from the bulking agent.
- the coated bulking agent does not comprise an oil, fat or mixture thereof that does not originate from the bulking agent.
- the coating composition does not comprise a surface active agent selected from the group consisting of water soluble protein, lecithin, and mixtures thereof.
- the coating composition is a homogenous composition.
- the coated bulking agent particles are in a solid particulate form.
- the coating composition is physically bound to the bulking agent and the coated bulking agent particles themselves survive shear forces applied through, for example, ball milling. Shear forces, such as those applied by ball milling, may separate coated bulking agent particles that are in an agglomerated form.
- One coated bulking agent particle is one particle, i.e.: a coated bulking agent particle comprises a bulking agent substantially at the core surrounded by a coating composition that is physically bound to the bulking agent.
- sugar crystal crystalline sugar, granulated crystalline sugar and sugar in crystalline form are interchangeable and mean a solid sugar material whose constituents (i.e. sugar molecules) are arranged in a highly ordered microscopic structure, forming a crystal lattice.
- constituents i.e. sugar molecules
- macroscopic single crystals are usually identifiable by their geometrical shape, consisting of flat faces with specific, characteristic orientations.
- An amorphous solid, or non-crystalline solid is a solid that lacks the long-range order that is characteristic of a crystal.
- a glass is an amorphous solid that exhibits a glass transition. Glasses are commonly found in spray dried sugar based materials, carbohydrate materials and mixture thereof.
- the bulking agent in hydrated form has a particle size volume mean diameter D(4,3) of from 10 to 60 mhi; from 10 to 50 mhi; from 10 to 40 mhi; from 15 to 35 mhi; from 17 to 31 mGTI.
- the bulking agent in hydrated form has a particle size surface area mean diameter D(3,2) of from 2 to 30 mhi; from 2 to 20 mhi; from 3 to 15 mhi; from 5 to 12 mhi.
- the coated bulking agent particle in crystalline form has a particle size volume mean diameter D(4,3) of from 10 to 80 mhi; from 15 to 70 mhi; from 20 to 65 mhi; from 20 to 60 mGTI.
- the coated bulking agent particle in crystalline form has a particle size surface area mean diameter D(3,2) of from 2 to 40 mhi; 2 to 20 mhi; from 3 to 17 mhi; from 3 to 15 mGh; from 5 to 12 mhi.
- the coated bulking agent particle in crystalline form has a d(0.9) of from 30 to 150 mhi; 35 to 120 mGh; from 40 to 110 mhi.
- d(0.9) means that 90% of the particle size volume mean diameter is below the d(0.9) value.
- the coated bulking agent particle in crystalline form has a d(0.1) of from 3 to 17 mhi; from 3 to 15 mhi; 5 to 14 mhi; from 7 to 13 mhi.
- d(0.1) means that 10% of the particle size volume mean diameter is below the d(0.1) value.
- additional particles that are not coated bulking agent particles contribute to the average size calculated.
- additional particles include milk protein, crystalline sugar and cocoa.
- volume weighted mean diameter [D(4,3)] (also known as De Brouckere Mean Diameter) is the mean diameter size corresponding to spheres with the same volume.
- Sauter mean diameter [known as SMD, dz2 or D( 3, 2)] is the mean diameter size of spheres with the corresponding surface area. Calculation of the volume weighted mean diameter and Sauter mean diameter are provided in: [A Guidebook to Particle Size Analysis: Horiba Scientific]
- the coated bulking agent particle comprises a bulking agent selected from the group consisting of spent coffee grounds; milled tea particles; debittered cocoa and mixtures thereof; and sucrose.
- Agglomerated coated bulking agent particles means a plurality of coated bulking agent particles associated to form one particle; wherein the individual coated bulking agent particles may be separated by, for example: shear forces.
- shear forces may be generated by for example: grinding, blending, overhead mixing, such as Silverson mixing (for example Silverson LC5 mixer with a 20 mm screen) roller milling; ball milling; or a gentle conching process.
- Such methods are used during preparation of a fat-based confection composition, such as addition of the coated bulking agent particle to a prepared fat-based confection composition followed by mixing; or during the preparation of the fat-based confection composition itself.
- Agglomerated coated bulking agent particles may be formed during spray drying of the coated bulking agent particles.
- Agglomerated coated bulking agent particles obtained directly from the spay drying apparatus are in a form selected form the group consisting of: amorphous form, crystalline form and mixtures thereof.
- Such agglomerated coated bulking agent particles are from about 100 to about 500 mhi in length; from about 150 to about 450 mhi in length; from about 200 to about 400 mhi in length. Wherein the length is measured as an estimate of the longest linear dimension observable by SEM images.
- the coated bulking agent particles may also be measured by the same method and have a size of the largest visible coated bulking agent particle of from about 15 to about 80 mhi in length; from about 20 to about 75 mhi in length.
- Such agglomerated coated bulking agent particles comprising coated bulking agent particles; wherein the agglomerated particle and coated bulking agent particle have a ratio of length estimated from SEM images of from 1:1 to 10:1; from 2:1 to 8:1.
- amorphous coated bulking agent particles In order for the coated bulking agent particles to form a crystalline form, amorphous coated bulking agent particles must have a crystallisation temperature above that of the glass transition temperature and below that of the sugar melting temperature.
- the onset crystallisation temperatures are from between 45 °C and 140 °C, from between 65 °C and 140 °C, from between 70 °C and 130 °C; from between 80 °C and 129 °C.
- Coated bulking agent particles in individual or agglomerated form, may be added to any fat-based food product to replace granulated sugar.
- the fat-based food product must be substantially anhydrous. Substantially anhydrous means that the composition comprises no more than 5 wt% water, preferably no more than 3 wt% water and more preferably no more than 1 wt% water.
- the fat-based food product is a fat-based confection composition.
- a fat-based confection composition may also be known as an oil-based confection composition.
- the fat-based confection composition comprises one or more particles selected from the group consisting of: coated bulking agent particles, agglomerated coated bulking agent particles, and mixtures thereof.
- Exemplary fat-based confection compositions include: ambient chocolate, chocolate flavour coating; frozen confection coating compositions, fat-based sauces and inclusions.
- the fat-based confection composition is a frozen confection coating composition.
- Frozen confection coating composition means a composition that, when in liquid form and applied to the surface of a frozen confection, solidifies on or shortly after contact with the frozen confection.
- Frozen confection coating composition means a fat-based edible material for use to form a coating layer on the surface of a frozen confection.
- Such coating compositions include chocolate or chocolate analogues (also known as couverture or compound chocolate).
- Exemplary coating composition formulations are provided in WO 2010/072481 A1; ‘Ice Cream’ 5 th Ed., Marshall and Arbuckle, 1996, Chapman & Hall, New York. N.Y., page 300; and ‘Ice Cream’ 7 th Ed., Goff and Hartel, 2013 Springer, New York, N. Y., pages 274-283.
- the term ‘chocolate’ means dark, chocolate, milk chocolate, white chocolate, flavoured chocolate.
- Compound chocolate is made from a combination of cocoa solids, non cocoa butter vegetable fats and sweeteners.
- the coated bulking agent particles, in individual or agglomerated form or mixtures thereof, may be used independently or together with other dry ingredients as, for example, a dry sugar coating for bakery or sweet products.
- the invention further relates to a process for the preparation of a coated bulking agent particle comprising the steps of: a. Mixing sugar, bulking agent and water; b. Spraying and drying the mix of step a. c. Optionally further drying the product of step b. at from 50 to 100°C, from 60 to 100°C.
- Pre-wetted means the bulking agent has been contacted with water and comprises an amount of water greater than its dried state.
- Pre-wetted method includes preparing a slurry of the bulking agent with water and milling the wetted bulking agent.
- the bulking agent is washed bulking agent. In an embodiment of the invention the bulking agent is washed cocoa particles.
- a process for the preparation of a coated bulking agent particle further comprising a step of grinding or mixing the fat-based confection composition comprising the product of step c.
- a process for the preparation of a coated bulking agent particle; wherein the outlet temperature of the chamber of step a. is from 50 to 120 °C; from 60 to 100 °C.
- Fig 1 Crystalline coated bulking agent particles corresponding to Example 1c
- Fig 2 Crystalline coated bulking agent particles corresponding to Example 1d
- Fig 3 Crystalline coated bulking agent particles corresponding to Example 2a
- Fig 6 Crystalline coated bulking agent particles corresponding to Example 3a
- Fig 7 Crystalline coated bulking agent particles corresponding to Example 3c
- Cocoa particles [Cargill (10-12% fat FTNG k)] were washed with hot water (70°C) through a 20 pm stainless steel sieve [Endcotts] Washing was continued until a clear filtrate was obtained. The cocoa particles were then transferred to a 25pm sieve sitting over a 20 pm sieve and the material was washed again. The cocoa particles were then mixed with boiling water, cooled and centrifuged on an RC3C centrifuge [ThermoFisher Scientific] at 5000rpm for 15 minutes at 4°C. The centrifugation process was repeated until the cocoa particles were substantially free of aroma. The resultant pellet comprised cocoa [7.3 wt%, dry weight] and the remainder was water.
- the spray dried examples were prepared using a Buchi Mini B290 mini-spray dryer.
- the processing conditions were as follows:
- the spray dryer was warmed up for at least 10 minutes and configured on water until steady state was achieved and all glassware was up to temperature. In feed material was then switched from water directly to the test feed material, which was held at approximately ambient temperature.
- the spray dryer was warmed up for at least 10 minutes and configured on water until steady state was achieved and all glassware was up to temperature. In feed material was then switched from water directly to the test feed material, which was held at approximately ambient temperature.
- a fat-based confection composition was prepared in 1.0-1.5 kg batches as follows:
- the emulsifier was added to the cocoa butter at 45°C to obtain an emulsifier and cocoa butter mix.
- Coated bulking agent particles 39.1g were added to (40.9 g) of melted emulsifier and cocoa butter mix using a ball mill.
- the dry ingredients (sucrose and cocoa) were blended together and added to the cocoa butter and emulsifier mix comprising the coated bulking agent particles and shear was applied until the mixture began to flow easily.
- the composition was then transferred into a Weiner chocolate ball mill and milled at 40°C on 60 % speed setting until the particles were below 25pm.
- the slurry was milled and the particle size was measured at regular intervals using a Draper external digital micrometer. Once the particle size had been reduced to less than 25 pm milling, the fat-based confection composition was then removed and transferred into a chocolate mould and stored at -25°C.
- Fat-Based confection compositions comprising coated bulking agent particles of examples Pick-Up Weights:
- Frozen confection (90 ml) on a stick was held at -18°C overnight, weighed and was then dipped into a fat-based confection composition comprising coated bulking agent particles of the examples.
- the fat-based confection compositions were held at temperatures between 45 and 50°C. The temperature was varied slightly in order to achieve a dipping volume of approximately 15 ml.
- the ice cream was lowered into the chocolate and immediately pulled out before allowing the chocolate to run off. Once the chocolate was substantially solid and the chocolate stream had stopped, the last drop was shaken off from the end of the blank. The weight if the chocolate picked up on the ice cream blank was subsequently recorded.
- the coated bulking agent particles dispersed in chocolate or coconut oil were heated to 40°C. Aliquots of the dispersion were added to a medium chain triglyceride (MCT; DANISCO) as the dispersant. Samples of particles were added to the dispersant chamber until the required sample obscuration was achieved. An average of 3 replicates were analyzed [Mastersizer 2000; Malvern Pananlytica] to give the final particle size, calculated using the Mastersizer software. Values of D[4,3] and D[3,2] were included in the standard output. The particle size was calculated using Franhoffer approximations.
- MCT medium chain triglyceride
- Water insoluble cellulose fibre particles both in their hydrated forms, were measured using the same method as provided for the spray dried coated bulking agent particles; however, water was used as the dispersant. Samples of particles were added to the dispersant chamber until the required sample obscuration was achieved. An average of 3 replicates were analyzed [Mastersizer 2000; Malvern Pananlytica] to give the final particle size, calculated using the Mastersizer software. Values of D[4,3] and D[3,2] were included in the standard output. The particle size was calculated using Franhoffer approximations. Mastersizer calculations of particle sizes are based on Mie light scattering theory which assumes spherical particles.
- the method was a step method:
- Step 1 is a pre-shear to condition the material at a shear rate of 5 s 1
- Step 2 is shear rate ramp from 2 to 50 s 1 over 3 mins
- Step 3 constant shear rate at 50 s _1 for 1 min
- Step 4 is shear rate ramp from 50 to 2 s 1 over 3 mins
- step 4 Only step 4 is analysed to extract the Casson parameters. Data analysed is from 50 s 1 to 5 s 1 .
- DSC Differential Scanning Calorimetry
- T n crystallisation temperature, crystallisation enthalpy, sugar melting temperature and sugar melting enthalpy.
- DSC Differential scanning calorimetric
- the channel settings were as follows: Channel 1: excitation 405nm / emission 428- 474nm Channel 2: excitation 488nm / emission 517-580nm Channel 3: excitation 561 nm / emission 649-759nmobjective: 10X, 20X, 40X, 63Xresolution: 1024averaging: 4xzoom: Ixscan mode : sequential line pixel dwell: 1.58ps for regular z-stacksFor Z- stacks, the 63x objective & 1pm depth per slice were used. To obtain uniform laser excitation, the microscope was allowed to 'warm up' for at least 2 hours before performing multi-spectral imaging. In past experiments the emission signals have changed in the first few hours after start-up.
- Cocoa powder from Cargill 10-12% fat FTNG k Cocoa powder from Cargill 10-12% fat FTNG k
- Table 2 illustrates that substitution of 35 wt% of the granulated sugar of a fat-based confection composition comprising crystalline coated bulking agent particles result in a comparable Casson viscosity (0.90 PaS compared to 1.6 PaS) and Casson yield (0.0 Pa compared to 0.6 Pa) of the resultant fat-based confection composition in comparison to the same fat-based composition comprising sucrose only.
- the comparable Casson Viscosity and Casson Yield values demonstrates that a fat-based confection composition comprising crystalline coated bulking agent particles would be suitable, for example, for use as a fat-based coating composition for frozen confections.
- Table 2 also illustrates that substitution of 35 wt% of the granulated sugar of a fat- based confection composition comprising a coffee bulking agent results in a significantly higher Casson viscosity (3.2 PaS compared to 1.6 PaS) and Casson yield (1.0 Pa compared to 0.6 Pa) when added to a fat-based confection composition.
- the significantly increased Casson viscosity and Casson yield values demonstrates that a fat-based confection composition comprising spent coffee grounds as a bulking agent would not be suitable for use as a fat-based coating composition for frozen confection. It’s likely that such an increase in Casson Viscosity and Casson Yield would result in difficulties with processing such as coating frozen confections.
- the fat-based confection coating composition comprising crystalline coated bulking agent particles of the invention reduced in calories through the substitution of the sucrose with crystalline coating bulking agent particles
- the advantageous physical properties of the coated bulking agent particles of the invention i.e.; Examples 1c, 2a - 2f, enables a reduced pick-up weight of the coating composition on the frozen confection to be achieved. This allows a further reduction in calories by enabling the reduction of the amount of fat-based confection coating composition required to fully coat frozen confections to the same quality as a fat-based confection coating composition comprising sucrose only.
- the Casson Viscosity and Casson Yield values illustrate that such compositions greatly reduce the pick-up weight when used as a fat-based confection coating composition, resulting in a decrease in calories per product and a higher quality of coating as the thickness and uniformity of the coating would be adversely affected by higher Casson Viscosity and Yield values, such as a Casson Viscosity of 3.2 PaS and Casson Yield of 1.0 Pa, as observed in the comparative example.
Abstract
Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 10 wt% to 70 wt% bulking agent and from 30 wt% to 90 wt% coating composition comprising sugar; wherein from 50 wt% to 100 wt% of the sugar is in crystalline form; the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4,3) is from 10 to 80 μm.; wherein the bulking agent is coated with the coating composition.; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection composition comprising the coated bulking agent particles.
Description
NOVEL COATED BULKING AGENT PARTICLES
Field of the invention
The present invention relates to novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar.
Background of the invention
Reduction of calories in fat-based food products comprising sugar is known to have been achieved through replacement of sugar with a substitute of lower calorific value. The substitute may be a bulking agent; however, simple substitution may have the disadvantage of adversely affecting the viscosity, texture and sweetness of the final product (US 5,342,636). Additionally, US 5,342,636 also discloses that only a limited amount of sugar may be substituted by a cellulose or fibrous bulking agent in an oil based product without adversely affecting the viscosity and organoleptic properties of the food product. Therefore, as a sugar substitute to reduce the calories of a product, direct substitution of sugar with a bulking agent provides only a small reduction in calories, if any.
An alternative solution for reducing the calorie content of fat-based food products comprising sugar includes the use of a modified bulking agent as a substitute for the sugar. US 5,342,636 discloses a modified bulking agent and a process for its preparation. The modified bulking agent contains a cellulosic bulking agent and an additive of sugar, protein or a combination thereof. The modified bulking agent has an amount of additive of from about 5% to about 50% by weight of the modified bulking agent final product; more than a total of 50 wt% of the additive results in a modified bulking agent having an excess of additive not bound to the fiber. The modified bulking agent has a reduced binding capacity such that the bulking agent absorbs from about 50% to about 75% of its weight in oil, implying that the bulking agent itself is not fully coated and/or the additive itself binds oil. The reduced oil binding capacity of the modified bulking agent enables the modified bulking agent to be used in milk chocolate with a reduction in calories of 25%. However, US 5,342,636 is silent with regard to the
Casson viscosity and Casson yield of the milk chocolate containing the modified buking agent.
An alternative approach to reducing the calorie content of fat-based food products comprising sugar is the substitution of the sugar with amorphous porous particles. WO 2017/093390 A1 discloses amorphous porous particles for reducing sugar in foods.
The amorphous porous particles contain a sugar, a bulking agent (e.g. skimmed milk powder) and surfactant (e.g. casein) having a closed porosity of 20 to 60 %. The porous particles are present in an amorphous form in order to obtain similar sweetness and sensory qualities of the particles in comparison to crystalline granulated sugar. The use of such amorphous porous particles has been suggested to result in a potential reduction of sugar in fat-based food products on a mass basis of 10 to 35 %. However, WO 2017/093390 A1 is silent with regard to the Casson viscosity and Casson yield of these amorphous porous particles in fat-based confection compositions.
There is a need for a particle that may be substituted for sugar in fat-based food products wherein the particles enable significant calorie reduction of the fat-based food products whilst retaining the rheological properties, such as Casson viscosity and Casson yield, of the food product. It would be a significant additional advantage that the particle also retains organoleptic properties similar to those of sugar in food products, it would be of particular advantage that the particle does not impart a dry mouth feel when the fat-based food products are consumed. In addition, it would be of significant advantage that the particle reduced both the calorie content of a fat-based food product and the fat or oil content of a fat-based food product. Such a particle would have the same or similar physical characteristics as crystalline sugar such as oil binding capacity and hygroscopicity. Such a particle would be of particular importance when used as a substitute for sugar in coating compositions for frozen confection products, as the process-ability, resultant uniformity of coating, desired pick-up weight and organoleptic properties of the final coated product of these compositions would be retained.
Summary of the invention
The present invention relates to a coated bulking agent particle comprising: from 30 to 90 wt % coating composition comprising sugar; and from 10 to 70 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4,3) is from IO ΐo dO mGP.
Furthermore, the invention relates to an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection composition comprising the coated bulking agent particles.
It has been discovered that the novel coated bulking agent particles, when used as a substitute for sugar in fat-based food products, result in an up to 70 wt% reduction of sugar of the fat-based food product in comparison to fat-based food products comprising sugar. Additionally, the coated bulking agent particles, when used as a substitute for granulated sugar in fat-based food products, retain the rheological and organoleptic properties of fat-based food products comprising granulated sugar. Furthermore, it has been discovered that it is possible to prepare coated bulking agent particles without the use of surface active agents. Detailed description of the invention
The present invention relates to a coated bulking agent particle comprising from 10 wt% to 70 wt% bulking agent and from 30 wt% to 90 wt% coating composition comprising sugar; wherein from 50 wt% to 100 wt% of the sugar is in crystalline form; the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4,3) of the coated bulking agent particle is from 10 to 80 mhi.
The present invention relates to a coated bulking agent particle comprising: from 30 to 90 wt % coating composition; and from 10 to 70 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, the bulking agent is coated with the coating composition, and the particle size volume mean diameter D(4,3) is from 10 to 80 mhi, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle comprising: from 30 to 90 wt % sugar; and from 10 to 70 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, the bulking agent is coated with the coating composition, and the particle size volume mean diameter D(4,3) is from 10 to 80 mhi
The present invention relates to a coated bulking agent particle consisting essentially of from 10 wt% to 70 wt% bulking agent and from 30 wt% to 90 wt% coating composition; wherein from 50 wt% to 100 wt% of the sugar is in crystalline form; the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4,3) of the coated bulking agent particle is from 10 to 80 mhi, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle consisting of from 10 wt% to 70 wt% bulking agent and from 30 wt% to 90 wt% coating composition; wherein from 50 wt% to 100 wt% of the sugar is in crystalline form; the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4,3) of the coated bulking agent particle is from 10 to 80 mhi, wherein the coating composition is sugar. Coated bulking agent particle means a particle comprising a bulking agent core and a layer comprising sugar. The layer comprising sugar may also be known as a sugar coating composition, i.e.: a layer comprising sugar includes a layer consisting of sugar. The term sugar coating composition is intended to mean a layer consisting of sugar. Layer comprising sugar may also be known as a coating composition comprising sugar and includes a coating composition consisting essentially of sugar or a coating composition consisting of sugar. Sugar coating composition may also be known as a coating composition consisting of sugar, or alternatively, a layer consisting of sugar. Coated means that the layer comprising sugar is present on at least the surface of the bulking agent. Coated means that the layer comprising sugar is in contact with at least the surface of the bulking agent. The bulking agent may be substantially or fully coated with a layer comprising sugar. Preferably the bulking agent is fully coated with a layer comprising sugar. When present in a fat-based confection composition the bulking agent particles may be substantially coated, fully coated, or both substantially and fully coated with a layer comprising sugar. Coated bulking agent particle in crystalline form
means a particle comprising a bulking agent core and a layer comprising sugar; wherein the sugar of the layer comprising sugar is present on at least the surface of the bulking agent and from 50 to 100 wt% of the sugar is in crystalline form. Numerical ranges expressed in the format “from x to y” are understood to include x and y, and in specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount. Unless otherwise specified, wt% refers to weight percent based on the weight of the entire formulation (including water). Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”. As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise In an embodiment, the layer comprising sugar is present on at least the surface of the bulking agent and from 50 to 100 wt% of the sugar is in crystalline form. In a preferred embodiment, from 80 to 100 wt% of the sugar is in crystalline form.
In a preferred embodiment 95 wt% to 100 wt% of the sugar on the surface of the coated bulking agent particle is present in crystalline form. In a particularly preferred embodiment, 98 wt% to 100 wt% of the sugar on the surface of the coated bulking agent particle is present in crystalline form.
Sugar is selected from the group consisting of sucrose, glucose, lactose, galactose, allulose, trehalose and mixtures thereof. The coated bulking agent particle comprises from 30 wt% to 90 wt%; from 35 wt% to 85 wt%; from 40 wt% to 80 wt%; from 45 wt% to 75; from 50 wt% to 70 wt% sugar.
The bulking agent is insoluble cellulosic fibre derived from plant-based material such as coffee beans, dried tea leaves, cocoa, fruit, vegetable, nuts, seeds and is present in particulate form. Insoluble cellulosic fibre is selected from the group consisting of oat fibre; bran fibre; wheat fibre; rice fibre; maize fibre; sugar beet fibre; sugar cane fibre; ; pea fibre; vegetable powders; tomato powder; beetroot powder; ground cinnamon;
spent coffee grounds; milled tea particles; debittered cocoa; fruit powders and mixtures thereof. The bulking agent may also be an insoluble protein obtainable from, for example: wheat, zein, pea, rice, soya, fava, milk, potato, lupin or lentil. The bulking agent is an insoluble protein selected from the group consisting of: wheat, zein, pea, rice, soya, fava, milk, potato, lupin, lentil and mixtures thereof. The bulking agent may also be an insoluble mineral, for example: calcium carbonate or calcium phosphate. The bulking agent is an insoluble mineral selected from the group consisting of: calcium carbonate, calcium phosphate and mixtures thereof. Preferably the bulking agent has been treated to remove flavour, aroma or both flavour and aroma. Preferably, the bulking agent has reduced flavour, reduced aroma or both reduced flavour and reduced aroma compared to an untreated bulking agent. Preferably, the bulking agent is without aroma, without flavour or without both aroma and flavour. During treatment to reduce flavour, aroma or both flavour and aroma, the bulking agent is centrifuged to obtain a pellet that comprises the bulking agent and water. Consequently, the bulking agent has a reduced water binding capacity in comparison to the bulking agent in dry form prior to centrifugation. The water binding capacity of the bulking agent is preferably less than 4g per g of dry bulking agent. The coated bulking agent particle comprises from 10 wt% to 70 wt%; from 15 wt% to 65 wt% from 20 wt% to 60 wt%; from 25 wt% to 55 wt%; from 30 wt% to 50 wt% bulking agent.
The present invention relates to a coated bulking agent particle comprising from 30 wt% to 90 wt % sugar and from 10 wt% to 70wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form.
The present invention relates to a coated bulking agent particle comprising from 35 wt% to 85 wt % sugar and from 15 wt% to 65 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form.
The present invention relates to a coated bulking agent particle comprising from 40 wt% to 80 wt % sugar and from 20 wt% to 60wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form.
The present invention relates to a coated bulking agent particle comprising from 45 wt% to 75 wt % sugar and from 25 wt% to 55 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form. The present invention relates to a coated bulking agent particle comprising from 50 wt% to 70 wt % sugar and from 30 wt% to 50 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form.
The present invention relates to a coated bulking agent particle comprising from 30 wt% to 90 wt % coating composition and from 10 wt% to 70wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle comprising from 35 wt% to 85 wt % coating composition and from 15 wt% to 65 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle comprising from 40 wt% to 80 wt % coating composition and from 20 wt% to 60wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle comprising from 45 wt% to 75 wt % coating composition and from 25 wt% to 55 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle comprising from 50 wt% to 70 wt % coating composition and from 30 wt% to 50 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle consisting of from 30 wt% to 90 wt % coating composition and from 10 wt% to 70wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle consisting of from 35 wt% to 85 wt % coating composition and from 15 wt% to 65 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle consisting of from 40 wt% to 80 wt % coating composition and from 20 wt% to 60wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle consisting of from 45 wt% to 75 wt % coating composition and from 25 wt% to 55 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
The present invention relates to a coated bulking agent particle consisting of from 50 wt% to 70 wt % coating composition and from 30 wt% to 50 wt % bulking agent; wherein 50 to 100 wt% of the sugar is in crystalline form, wherein the coating composition is sugar.
A coated bulking agent particle is present in particulate form as coated bulking agent particles. Coated bulking agent particles is the term for a plurality of a coated bulking agent particle. Coated bulking agent particles are present in particulate form. The invention relates to a particulate composition of coated bulking agent particles.
In an embodiment of the invention the coating composition does not comprise an oil, fat or mixture thereof that does not originate from the bulking agent. Preferably the coated bulking agent does not comprise an oil, fat or mixture thereof that does not originate from the bulking agent.
In an embodiment of the invention the coating composition does not comprise a surface active agent selected from the group consisting of water soluble protein, lecithin, and mixtures thereof. Preferably the coating composition is a homogenous composition. The coated bulking agent particles are in a solid particulate form. The coating composition is physically bound to the bulking agent and the coated bulking agent particles themselves survive shear forces applied through, for example, ball milling. Shear forces, such as those applied by ball milling, may separate coated bulking agent particles that are in an agglomerated form. One coated bulking agent particle is one particle, i.e.: a coated bulking agent particle comprises a bulking agent substantially at the core surrounded by a coating composition that is physically bound to the bulking agent.
The terms sugar crystal, crystalline sugar, granulated crystalline sugar and sugar in crystalline form are interchangeable and mean a solid sugar material whose constituents (i.e. sugar molecules) are arranged in a highly ordered microscopic structure, forming a crystal lattice. In addition, macroscopic single crystals are usually identifiable by their geometrical shape, consisting of flat faces with specific, characteristic orientations.
An amorphous solid, or non-crystalline solid is a solid that lacks the long-range order that is characteristic of a crystal. A glass is an amorphous solid that exhibits a glass transition. Glasses are commonly found in spray dried sugar based materials, carbohydrate materials and mixture thereof.
The bulking agent in hydrated form has a particle size volume mean diameter D(4,3) of from 10 to 60 mhi; from 10 to 50 mhi; from 10 to 40 mhi; from 15 to 35 mhi; from 17 to 31 mGTI. The bulking agent in hydrated form has a particle size surface area mean diameter D(3,2) of from 2 to 30 mhi; from 2 to 20 mhi; from 3 to 15 mhi; from 5 to 12 mhi.
The coated bulking agent particle in crystalline form has a particle size volume mean diameter D(4,3) of from 10 to 80 mhi; from 15 to 70 mhi; from 20 to 65 mhi; from 20 to 60 mGTI. The coated bulking agent particle in crystalline form has a particle size surface area mean diameter D(3,2) of from 2 to 40 mhi; 2 to 20 mhi; from 3 to 17 mhi; from 3 to 15 mGh; from 5 to 12 mhi.
The coated bulking agent particle in crystalline form has a d(0.9) of from 30 to 150 mhi; 35 to 120 mGh; from 40 to 110 mhi. d(0.9) means that 90% of the particle size volume mean diameter is below the d(0.9) value.
The coated bulking agent particle in crystalline form has a d(0.1) of from 3 to 17 mhi; from 3 to 15 mhi; 5 to 14 mhi; from 7 to 13 mhi. d(0.1) means that 10% of the particle size volume mean diameter is below the d(0.1) value.
It should be noted that when particle size is measured within a chocolate system, additional particles that are not coated bulking agent particles contribute to the average size calculated. Such additional particles include milk protein, crystalline sugar and cocoa.
Volume weighted mean diameter [D(4,3)] (also known as De Brouckere Mean Diameter) is the mean diameter size corresponding to spheres with the same volume. Sauter mean diameter [known as SMD, dz2 or D( 3, 2)] is the mean diameter size of spheres with the corresponding surface area. Calculation of the volume weighted mean diameter and Sauter mean diameter are provided in: [A Guidebook to Particle Size Analysis: Horiba Scientific]
In a preferred embodiment the coated bulking agent particle comprises a bulking agent selected from the group consisting of spent coffee grounds; milled tea particles; debittered cocoa and mixtures thereof; and sucrose..
Agglomerated coated bulking agent particles means a plurality of coated bulking agent particles associated to form one particle; wherein the individual coated bulking agent particles may be separated by, for example: shear forces. Such shear forces may be generated by for example: grinding, blending, overhead mixing, such as Silverson mixing (for example Silverson LC5 mixer with a 20 mm screen) roller milling; ball milling; or a gentle conching process. Such methods are used during preparation of a fat-based confection composition, such as addition of the coated bulking agent particle to a prepared fat-based confection composition followed by mixing; or during the preparation of the fat-based confection composition itself.
Agglomerated coated bulking agent particles may be formed during spray drying of the coated bulking agent particles. Agglomerated coated bulking agent particles obtained directly from the spay drying apparatus are in a form selected form the group consisting of: amorphous form, crystalline form and mixtures thereof. Such agglomerated coated bulking agent particles are from about 100 to about 500 mhi in length; from about 150 to about 450 mhi in length; from about 200 to about 400 mhi in length. Wherein the length is measured as an estimate of the longest linear dimension observable by SEM images. The coated bulking agent particles may also be measured by the same method and have a size of the largest visible coated bulking agent particle of from about 15 to about 80 mhi in length; from about 20 to about 75 mhi in length.
Furthermore, such agglomerated coated bulking agent particles comprising coated bulking agent particles; wherein the agglomerated particle and coated bulking agent particle have a ratio of length estimated from SEM images of from 1:1 to 10:1; from 2:1 to 8:1.
In order for the coated bulking agent particles to form a crystalline form, amorphous coated bulking agent particles must have a crystallisation temperature above that of the glass transition temperature and below that of the sugar melting temperature.
Preferable the onset crystallisation temperatures are from between 45 °C and 140 °C, from between 65 °C and 140 °C, from between 70 °C and 130 °C; from between 80 °C and 129 °C.
Coated bulking agent particles, in individual or agglomerated form, may be added to any fat-based food product to replace granulated sugar. The fat-based food product
must be substantially anhydrous. Substantially anhydrous means that the composition comprises no more than 5 wt% water, preferably no more than 3 wt% water and more preferably no more than 1 wt% water. In an embodiment the fat-based food product is a fat-based confection composition. A fat-based confection composition may also be known as an oil-based confection composition. The fat-based confection composition comprises one or more particles selected from the group consisting of: coated bulking agent particles, agglomerated coated bulking agent particles, and mixtures thereof.
Use of one or more particles selected from the group consisting of: coated bulking agent particles, agglomerated coated bulking agent particles, and mixtures thereof in a fat-based confection composition.
Use of one or more particles selected from the group consisting of: coated bulking agent particles, agglomerated coated bulking agent particles, and mixtures thereof in a fat-based confection composition; wherein the fat-based confection composition is a frozen confection coating composition.
Exemplary fat-based confection compositions include: ambient chocolate, chocolate flavour coating; frozen confection coating compositions, fat-based sauces and inclusions. Preferably, the fat-based confection composition is a frozen confection coating composition. Frozen confection coating composition means a composition that, when in liquid form and applied to the surface of a frozen confection, solidifies on or shortly after contact with the frozen confection. Frozen confection coating composition means a fat-based edible material for use to form a coating layer on the surface of a frozen confection. Such coating compositions include chocolate or chocolate analogues (also known as couverture or compound chocolate). Exemplary coating composition formulations are provided in WO 2010/072481 A1; ‘Ice Cream’ 5th Ed., Marshall and Arbuckle, 1996, Chapman & Hall, New York. N.Y., page 300; and ‘Ice Cream’ 7th Ed., Goff and Hartel, 2013 Springer, New York, N. Y., pages 274-283.
The term ‘chocolate’ means dark, chocolate, milk chocolate, white chocolate, flavoured chocolate. Compound chocolate is made from a combination of cocoa solids, non cocoa butter vegetable fats and sweeteners.
In a further embodiment, the coated bulking agent particles, in individual or agglomerated form or mixtures thereof, may be used independently or together with other dry ingredients as, for example, a dry sugar coating for bakery or sweet products. The invention further relates to a process for the preparation of a coated bulking agent particle comprising the steps of: a. Mixing sugar, bulking agent and water; b. Spraying and drying the mix of step a. c. Optionally further drying the product of step b. at from 50 to 100°C, from 60 to 100°C.
A process for the preparation of a coated bulking agent particle; wherein the bulking agent is pre-wetted prior to step a. Pre-wetted means the bulking agent has been contacted with water and comprises an amount of water greater than its dried state.
Pre-wetted method includes preparing a slurry of the bulking agent with water and milling the wetted bulking agent.
In an embodiment of the invention the bulking agent is washed bulking agent. In an embodiment of the invention the bulking agent is washed cocoa particles.
A process for the preparation of a coated bulking agent particle; wherein the water of step a. is at least 60°C. A process for the preparation of a coated bulking agent particle; wherein the product of step c. is added to a fat-based confection composition.
A process for the preparation of a coated bulking agent particle; further comprising a step of grinding or mixing the fat-based confection composition comprising the product of step c.
A process for the preparation of a coated bulking agent particle; wherein the drying of step c. is under vacuum at a temperature of from 50 to 90 °C; from 60 to 85 °C; from 75 to 85 °C.
A process for the preparation of a coated bulking agent particle; wherein the inlet temperature of the chamber of step a. is from 80 to 200 °C; from 100 to 180 °C; from 120 to 160 °C. A process for the preparation of a coated bulking agent particle; wherein the outlet temperature of the chamber of step a. is from 50 to 120 °C; from 60 to 100 °C.
Figures:
Fig 1: Crystalline coated bulking agent particles corresponding to Example 1c Fig 2: Crystalline coated bulking agent particles corresponding to Example 1d
Fig 3: Crystalline coated bulking agent particles corresponding to Example 2a
Fig 4: Crystalline coated bulking agent particles corresponding to Example 2c
Fig 5: Crystalline coated bulking agent particles corresponding to Example 2f
Fig 6: Crystalline coated bulking agent particles corresponding to Example 3a Fig 7: Crystalline coated bulking agent particles corresponding to Example 3c
Fig 8: Crystalline coated bulking agent particles corresponding to Example 3e
Examples
Preparation of Bulking Agent:
Cocoa:
Cocoa particles [Cargill (10-12% fat FTNG k)] were washed with hot water (70°C) through a 20 pm stainless steel sieve [Endcotts] Washing was continued until a clear filtrate was obtained. The cocoa particles were then transferred to a 25pm sieve sitting over a 20 pm sieve and the material was washed again. The cocoa particles were then mixed with boiling water, cooled and centrifuged on an RC3C centrifuge [ThermoFisher Scientific] at 5000rpm for 15 minutes at 4°C. The centrifugation process was repeated until the cocoa particles were substantially free of aroma. The resultant pellet comprised cocoa [7.3 wt%, dry weight] and the remainder was water.
Preparation of Coated Bulking Agent:
General method:
Spray drying Method for Example 1
The spray dried examples were prepared using a Buchi Mini B290 mini-spray dryer. The processing conditions were as follows:
4:1 Water : Sugar ratio Spray Dryer inlet temperature of 190 °C Typical outlet temperature of 100 - 110 °C
Q-flow setting of 40 which equates to approximately 450 I/hr of atomisation gas - ( Nitrogen )
Feed Flow of approximately 540 g/hr which was a pump setting of 25%
The spray dryer was warmed up for at least 10 minutes and configured on water until steady state was achieved and all glassware was up to temperature. In feed material was then switched from water directly to the test feed material, which was held at approximately ambient temperature.
During the spray drying process, the key temperatures, atomisation spray path and subsequent dried particles were monitored and collected.
Spray drying Method for Examples 2 and Examples 3 Spray Dryer inlet temperature of 187-192 °C Typical outlet temperature of 90 - 117 Deg C
Q-flow setting of 40 which equates to approximately 450 I/hr of atomisation gas - ( Nitrogen )
Feed Flow of approximately 540 g/hr which was a pump setting of 25%
The spray dryer was warmed up for at least 10 minutes and configured on water until steady state was achieved and all glassware was up to temperature. In feed material was then switched from water directly to the test feed material, which was held at approximately ambient temperature.
During the spray drying process, the key temperatures, atomisation spray path and subsequent dried particles were monitored and collected.
Preparation of Crystalline Coated Bulkinq Aqent:
The amorphous, agglomerated coated bulking agent particles were collected from the spray dryer and heated at 80°C overnight to obtain agglomerated coated bulking agent particles in crystalline form.
All examples:
Individual coated bulking agent particles are obtainable from their agglomerated form through a low shear method of grinding, such as ball milling. Preparation of Fat-Based Confection Compositions Comprising Coated Bulking
Agent Particles:
A fat-based confection composition was prepared in 1.0-1.5 kg batches as follows:
First, the emulsifier was added to the cocoa butter at 45°C to obtain an emulsifier and cocoa butter mix. Coated bulking agent particles (39.1g) were added to (40.9 g) of melted emulsifier and cocoa butter mix using a ball mill. The dry ingredients (sucrose and cocoa) were blended together and added to the cocoa butter and emulsifier mix comprising the coated bulking agent particles and shear was applied until the mixture began to flow easily. The composition was then transferred into a Weiner chocolate ball mill and milled at 40°C on 60 % speed setting until the particles were below 25pm. The slurry was milled and the particle size was measured at regular intervals using a Draper external digital micrometer. Once the particle size had been reduced to less than 25 pm milling, the fat-based confection composition was then removed and transferred into a chocolate mould and stored at -25°C.
Fat-Based confection compositions comprising coated bulking agent particles of examples Pick-Up Weights:
Frozen confection (90 ml) on a stick was held at -18°C overnight, weighed and was then dipped into a fat-based confection composition comprising coated bulking agent particles of the examples. The fat-based confection compositions were held at temperatures between 45 and 50°C. The temperature was varied slightly in order to achieve a dipping volume of approximately 15 ml. The ice cream was lowered into the chocolate and immediately pulled out before allowing the chocolate to run off. Once the chocolate was substantially solid and the chocolate stream had stopped, the last drop
was shaken off from the end of the blank. The weight if the chocolate picked up on the ice cream blank was subsequently recorded.
Spray Dried Coated Bulking Agent Particles:
The coated bulking agent particles dispersed in chocolate or coconut oil were heated to 40°C. Aliquots of the dispersion were added to a medium chain triglyceride (MCT; DANISCO) as the dispersant. Samples of particles were added to the dispersant chamber until the required sample obscuration was achieved. An average of 3 replicates were analyzed [Mastersizer 2000; Malvern Pananlytica] to give the final particle size, calculated using the Mastersizer software. Values of D[4,3] and D[3,2] were included in the standard output. The particle size was calculated using Franhoffer approximations.
Water insoluble Cellulose Fibre Bulking Agent Particles:
Water insoluble cellulose fibre particles, both in their hydrated forms, were measured using the same method as provided for the spray dried coated bulking agent particles; however, water was used as the dispersant. Samples of particles were added to the dispersant chamber until the required sample obscuration was achieved. An average of 3 replicates were analyzed [Mastersizer 2000; Malvern Pananlytica] to give the final particle size, calculated using the Mastersizer software. Values of D[4,3] and D[3,2] were included in the standard output. The particle size was calculated using Franhoffer approximations. Mastersizer calculations of particle sizes are based on Mie light scattering theory which assumes spherical particles.
Method for Measurement of Casson Viscosity and Casson Yield: Chocolate and oil rheology measurements were made on a Physica MCR501 at 40°C using a 17mm profiled cup and bob (cd 7-0-25/p6 and c-cc17/T200/SS/P).
The method was a step method:
Step 1 is a pre-shear to condition the material at a shear rate of 5 s 1
Step 2 is shear rate ramp from 2 to 50 s 1 over 3 mins
Step 3 constant shear rate at 50 s_1for 1 min
Step 4 is shear rate ramp from 50 to 2 s 1 over 3 mins
Only step 4 is analysed to extract the Casson parameters. Data analysed is from 50 s 1to 5 s 1.
Square root of stress is plotted on the y-axis and square root of shear rate is plotted on the x-axis. The square of the slope gives the Casson viscosity and the square of the intercept gives the Casson yield.
Method for Measurement of Glass transition and Onset sugar crystal melting:
Differential Scanning Calorimetry (DSC) (measurement of glass transition temperature
(Tn), crystallisation temperature, crystallisation enthalpy, sugar melting temperature and sugar melting enthalpy.
Differential scanning calorimetric (DSC) measurements were performed using Perkin Elmer Diamond DSC. Samples were seal into stainless steel pans. Samples were scanned for 20°C to 200°C at 10 degrees/minute. Thermograms were analyzed using standard Perkin Elmer software for peak onset, peak temperature, peak area (DH) and glass transition temperature (Tg). Tg was quoted as the temperature at the mid-point of the specific heat capacity change.
Method for measuring Water Binding Capacity
10ml of water was added to 1g of dry particles in a centrifuge tube. The mix inverted 30 times to ensure adequate hydration and then left overnight (17.5 hours) at chill temperature. The hydrated slurry was separated by centrifugation 2200 g for 30 minutes in a Sorvall® RC3C centrifuge [ThermoFisher Scientific] The supernatant was removed and the resulting pellet blotted with tissue paper. The mass of the pellet was then recorded. The water binding was calculated from the increase in the mass of the particles. Three replicates of each sample were taken and an average was calculated.
Confocal microscopy method
The spray dried materials (0.25g) were mixed carefully with 2g mineral oil. A drop was placed between 2 coverslips using a pastette and imaged without any further treatment on the Zeiss LSM 780 confocal microscope in Channel Mode. Some 3D Z-stack ± 3 x 3 tiled images of individual granules were generated using a 63x objective ± 3x zoom. The channel settings were as follows: Channel 1: excitation 405nm / emission 428- 474nm Channel 2: excitation 488nm / emission 517-580nm Channel 3: excitation 561 nm / emission 649-759nmobjective: 10X, 20X, 40X, 63Xresolution: 1024averaging: 4xzoom: Ixscan mode : sequential line pixel dwell: 1.58ps for regular z-stacksFor Z- stacks, the 63x objective & 1pm depth per slice were used. To obtain uniform laser excitation, the microscope was allowed to 'warm up' for at least 2 hours before performing multi-spectral imaging. In past experiments the emission signals have changed in the first few hours after start-up.
Table 2: Fat-Based Confection Composition Comprising Coated Bulking Agent Particles in Crystalline Form
Ingredient List:
Sugar from British Sugar 0.315-1.25mm,
Cocoa butter from Barry Callebaut,
Cocoa powder from Cargill 10-12% fat FTNG k,
Butter oil from 99.8% Meadow foods Ltd,
Spent coffee grounds derived from Douwe Egberts Pure Gold, medium roast, Skimmed milk powder from Aria foods.
Table 2 illustrates that substitution of 35 wt% of the granulated sugar of a fat-based confection composition comprising crystalline coated bulking agent particles result in a comparable Casson viscosity (0.90 PaS compared to 1.6 PaS) and Casson yield (0.0 Pa compared to 0.6 Pa) of the resultant fat-based confection composition in comparison to the same fat-based composition comprising sucrose only. The comparable Casson Viscosity and Casson Yield values demonstrates that a fat-based confection composition comprising crystalline coated bulking agent particles would be suitable, for example, for use as a fat-based coating composition for frozen confections.
Table 2 also illustrates that substitution of 35 wt% of the granulated sugar of a fat- based confection composition comprising a coffee bulking agent results in a significantly higher Casson viscosity (3.2 PaS compared to 1.6 PaS) and Casson yield (1.0 Pa compared to 0.6 Pa) when added to a fat-based confection composition. The significantly increased Casson viscosity and Casson yield values demonstrates that a fat-based confection composition comprising spent coffee grounds as a bulking agent would not be suitable for use as a fat-based coating composition for frozen confection. It’s likely that such an increase in Casson Viscosity and Casson Yield would result in difficulties with processing such as coating frozen confections. Thickness and uniformity of the coating would also be adversely affected.
Furthermore, not only is the fat-based confection coating composition comprising crystalline coated bulking agent particles of the invention reduced in calories through the substitution of the sucrose with crystalline coating bulking agent particles, the advantageous physical properties of the coated bulking agent particles of the invention, i.e.; Examples 1c, 2a - 2f, enables a reduced pick-up weight of the coating composition on the frozen confection to be achieved. This allows a further reduction in calories by enabling the reduction of the amount of fat-based confection coating composition required to fully coat frozen confections to the same quality as a fat-based confection coating composition comprising sucrose only. The Casson Viscosity and Casson Yield values illustrate that such compositions greatly reduce the pick-up weight when used as a fat-based confection coating composition, resulting in a decrease in calories per product and a higher quality of coating as the thickness and uniformity of the coating would be adversely affected by higher Casson Viscosity and Yield values, such as a Casson Viscosity of 3.2 PaS and Casson Yield of 1.0 Pa, as observed in the comparative example.
Claims
1. A coated bulking agent particle comprising from 10 wt% to 70 wt% bulking agent and from 30 wt% to 90 wt% coating composition comprising sugar; wherein from 50 wt% to 100 wt% of the sugar is in crystalline form; the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4, 3) of the coated bulking agent particle is from 10 to 80 mhi.
2. A coated bulking agent particle according to claim 1; wherein the particle size area mean diameter d(3,2) is from 5 to 35 mhi.
3. A coated bulking agent particle according to claim 1 or 2; wherein the coating composition is sugar.
4. A coated bulking agent particle according to claims 1 to 3; wherein the sugar is selected from the group consisting of sucrose, lactose, trehalose, allulose, glucose, galactose and mixtures thereof.
5. A coated bulking agent particle according to claims 1 to 4, wherein the d(0.9) is from 30 to 110 mhi.
6. A coated bulking agent particle according to claims 1 to 5, wherein the bulking agent is selected from insoluble cellulosic fibre, insoluble protein and insoluble minerals.
7. A coated bulking agent particle according to claims 1 to 6, wherein the bulking agent is insoluble cellulosic fibre selected from the group consisting of oat fibre; bran fibre; vegetable powders; tomato powder; beetroot powder; ground cinnamon; spent coffee grounds; milled tea particles; debittered cocoa; fruit powders and mixtures thereof.
8. A coated bulking agent particle according to claims 1 to 7, wherein the bulking agent in hydrated form has a particle size volume mean diameter of from 10 to 60 mGTI.
9. A coated bulking agent particle according to claims 1 to 8, wherein the coated bulking agent particle consists of from 10 wt% to 70 wt% bulking agent and from 30 wt% to 90 wt% coating composition comprising sugar; wherein from 50 wt% to 100 wt% of the sugar is in crystalline form; the bulking agent is coated with the coating composition, and the particle size volume mean diameter d(4,3) of the coated bulking agent particle is from 10 to 80 mhi.
10. An agglomerated coated bulking agent particle comprising coated bulking agent particles according to claim 1 to 9.
11. A fat-based confection composition comprising one or more particles selected from the group consisting of: coated bulking agent particles according to claims 1 to 9, agglomerated coated bulking agent particles according to claim 10, and mixtures thereof.
12. A process for the preparation of a coated bulking agent particle according to claims 1 to 8 comprising the steps of: a. Mixing sugar and a bulking agent and water. b. Spraying and drying the mix of step a. c. Optionally further drying the product of step b. under vacuum at from 60 to 100 °C.
13. A process according to claim 12, wherein the bulking agent of step a. is in wetted form.
14. A process according to claim 12 or 13, wherein the product of step b. or c. is added to a fat-based confection composition.
15. A process according to claims 12 to 14, wherein the product of step b. or c. or the fat-based confection composition comprising the product of step b. or c. are ground.
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