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FAT-BASED FILLING COMPOSITION
Field of the invention
The present invention relates to lipid based filling compositions (also
referred to as creams,
or pralines), more particularly to lipid based fillings comprising a
structuring agent in a blend
of fats, as well as to methods for preparing such a filling composition and to
the use of the
filling composition as a filling in a food product.
Background of the invention
Lipid based fillings are used in a variety of food products, especially in the
field of
confectionery and bakery applications. Examples are lipid-based fillings,
include sweet or
savory filings, such as for sandwich biscuits, for wafer products, for
crackers or for cakes.
However, such lipid-based fillings tend to have a nutritional profile high in
total fat and high
in saturated fats due to the solid state of the fat that is necessary in order
to provide the
desired textural properties.
The type of fat used in those lipid-based fillings governs the texture as well
as the
organoleptic properties of the product. For instance, a fat for a sandwich
biscuit filling must
provide a sufficiently firm texture to ensure shape stability of the product
and to avoid
squeezing out the filling upon handling. It should melt in the mouth and it
should only have
minor fractions of solids that melt above the blood temperature to yield a
creamy mouth
feel.
The hardness and the melting profile of a fat are linked to its degree of
saturation. Highly
saturated fats are usually solid at ambient conditions, e.g. palm fat or any
hydrogenated
vegetable fat. Low levels of saturation yield a liquid product at ambient
conditions, e.g. a
sunflower oil.
In order to impart the required textural and sensorial properties to lipid-
based fillings, high
SFA (saturated fatty acids), solid type fats are used for lipid-based
fillings. Commonly used
fats for lipid-based fillings are hydrogenated coconut and palm kernel oils.
Examples of
typical conventional cream fillings include those described, for instance, in
US 3,244,536,
US 4,834,991, or US 4,753,812.
However, fats containing high amounts of saturated fatty acids (SFA) are known
to have
negative health benefits and are linked to an enhanced risk for cardiovascular
diseases. In
the recent years, this has led to an increasingly negative consumer perception
of saturates.
Hydrogenation of oil is a commonly used technique to obtain solid type fats
from liquid oils.
Besides the resulting high SFA content, the presence of trans fatty acids in
partially
hydrogenated fats has become a severe health issue. Trans fatty acids are
associated with
cardiovascular diseases as well as with the risk of getting diabetes and some
types of
cancer such as breast cancer.
Hence it would be desirable to reduce or replace high SFA solid-type fats, or
hydrogenated
fats containing significant levels of trans fatty acids, by low SFA liquid
oils. However, for
persons skilled in the art it is evident that in filling compositions it is
not possible to use a
liquid oil instead of a solid fat. A difficulty in just increasing / replacing
the solid fats with low
SFA liquid oils is that this impacts on the physical properties such as the
taste, texture and
the overall appearance of the filling compositions (organoleptic parameters).
Also, the
replacement of solid fats by low SFA liquid oil in the recipe can have a
negative impact on
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processability, such as giving a much softer and stickier filling composition,
which can be
unprocessable.
US2002/0106426 Al describes a reduced saturated fat lipid based filling, which
comprises
(a) at least about 20 % lipid, wherein said lipid is selected from the group
consisting of
digestible lipid, non-digestible lipid, and mixtures thereof; and (b) from
about 0.5 % to about
35 % crystallizing lipid. According to US2002/0106426, the fillings described
therein can
have about 20 % less, or even 30 % less saturated fat than comparable standard
full fat
saturated fat lipid based fillings.
US2008/0193621 Al relates to a cream filler composition which is reported to
be free of
partially hydrogenated fats and has a saturated fat fraction representing not
more than 5
wt% of the total lipid fraction. The composition contains a lipid fraction, a
powder sweetener
composition, and a wheat gluten fraction having an increased gliadin content.
W02009/013473 discloses a confectionery composition that is relatively high in
polyunsaturated fatty acids. Besides the non-lipid confectionery additives
such as sugar
cocoa powder, milk powder, yoghurt powder, flavouring, and emulsifier the
composition
contains a SFA reduced fat blend.
In all of the above the SFA reduction is achieved by a low SFA fat blend
containing a
crystallizing or structuring agent such as a hydrogenated fat, a highly
saturated fat fraction
or certain proteins. Furthermore, low SFA fat blends tend to compromise the
solid texture
of a fat and the SFA reduction potential is limited. Moreover, hydrogenated
fats have a very
negative consumer perception as described above.
The consumer is not willing to compromise on the organoleptic properties of
filling
compositions, in order to reduce consumption of SFA. Taste, texture and
overall
appearance are such organoleptic properties.
Accordingly, there is an ongoing need to provide low SFA lipid based filing
compositions,
having good organoleptic properties.
It is an object of the present invention to provide lipid based filling
compositions that have
a low SFA content.
W02007017593 discloses fillings or imitation chocolate with reduced butterfat
and/or sugar
contents for use in baked biscuit fillings.
However, a particular issue that the invention addresses is how to provide
such fillings for
chocolate-shelled confectionery owing to how the problems of oiling out impact
the quality
of the chocolate shell. The present invention provides the necessary
combination of
features that allow the above objectives to be met.
Summary of the invention
An object of the present invention is to improve the state of the art and to
provide an
improved solution to overcome at least some of the inconveniences described
above or at
least to provide a useful alternative. Any reference to prior art documents in
this
specification is not to be considered an admission that such prior art is
widely known or
forms part of the common general knowledge in the field. As used in this
specification, the
words "comprises", "comprising", and similar words, are not to be interpreted
in an exclusive
or exhaustive sense. In other words, they are intended to mean "including, but
not limited
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to". The object of the present invention is achieved by the subject matter of
the independent
claims. The dependent claims further develop the idea of the present
invention.
Advantageously, the present invention makes it possible to provide lipid-based
fillings,
which are low in SFA, whilst maintaining the good organoleptic properties of a
corresponding solid fat filling and preferably not impacting the quality of
any chocolate- or
chocolate-analogue- shell present.
Advantageously, filling compositions of the invention have good temperature
sensitivity
properties as evidenced by the analysis carried out in the examples in respect
of storage
stability.
Detailed description of the invention
The inventors of the present invention have surprisingly found that lipid
based filling
compositions with good organoleptic properties can be prepared by partial or
total
replacement of fats with an additional component in combination with a liquid
oil, without
compromising the texture and organoleptic properties of the filling, as well
as the shelf-life
properties (e.g. bloom stability and oiling out).
The filling compositions of the invention have a firm texture, and a creamy
and pleasant
mouth feel. The present invention makes it possible to provide sweet and
savoury lipid
based fillings, which are low in SFA, whilst having good organoleptic
parameters.
The fillings of the present invention advantageously have improved, similar or
same textural
and organoleptic properties to a corresponding solid fats based filling
composition.
Oil release, or oil leakage or oiling out, is an important technological
feature of a filling. An
increased oil release from the filling leads to a diffusion of oil into the
surrounding food
matrix. Free oil, released from the continuous filling mass, is also
detrimental for a proper
mouthfeel. Moreover, the amount of released oil over time governs the storage
stability of
the filling. As shown in the examples of the present invention, the filling
compositions of the
present invention display advantageous properties in this regard, i.e. similar
to or better
than the reference filings.
This is key for the preferred application of the present invention in
chocolate- or chocolate-
analogue shells owing to the long shelf life of chocolate, the impact of free
oil on chocolate
and the desire for high quality visually appealing chocolate.
In the present context, the term "filling composition" relates to a pre-
prepared composition
to be used as one part of a composite product. The filling and the other
part(s) of the
composite product are composed of different components. Preferably, the
filling is
surrounded by the other part(s) of the composite product. Alternatively, it
may be used as
a topping (e.g. open to the air).
Structuring Agent
The additional component is a structuring agent, preferably selected from a
flour or a paste
and a combination thereof.
In a very preferred embodiment, the structuring agent comprises flour,
preferably heat-
treated flour. The use of flour provides advantages in respect of fat
reduction, stability and
control of liquid fats.
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The filling compositions of the present invention comprise the structuring
agent in an
amount of at least 0.25wtc/o (based on the total weight of the filling
composition) and less
than or equal to 25.0wtc/o, preferably between 0.5wtc/o and 20.0wtc/o,
preferably between
1.0wtcYo and 15.0wt%, preferably between 1.5wtcYo and 12.0wt%, preferably
between
2.0wtc/o and 10.0wtc/o, preferably between 4.0wtc/o and 8.0wtc/o and
preferably between
5.0wtc/o and 8.0wtc/o. In a preferred embodiment, when a combination of
structuring agents
is used the above percentages relate to the total weight of structuring agent.
In a preferred
embodiment, the above percentages relate to the amount of flour in the
filling.
Most preferred structuring agent amounts are between 2.0wtc/o and 10.0wtc/o,
4.0wtc/o and
8.0wtc/o , and 5.0wtc/o and 8.0wtc/o
The particle size D90 is used in the conventional sense as the value of the
particle size
distribution where 10% of the population resides above this point, and 90%
resides below
this point. The D90 is the size in microns that splits the distribution as
defined above. The
particle size distribution may be measured by laser light scattering,
microscopy or
microscopy combined with image analysis. For example, the particle size
distribution may
be measured by laser light scattering. Since the primary result from laser
diffraction is a
volume distribution, the D90 cited is a volume-based value.
In a preferred embodiment, laser diffraction is used to measure the particle
size, D90 using
a Malvern Mastersizer 2000, Method Scirocco 2000 dry attachment, Fraunhofer
scattering
theory.
In an embodiment of the present invention, the structuring agent has a D90
particle size of
greater than 5 microns and preferably greater than 10 microns; for example
greater than 15
microns, greater than 20 microns, or greater than 25 microns.
In an embodiment of the present invention, the structuring agent has a D90
particle size of
less than 300 microns and preferably less than 250 microns; for example less
than 200
microns, less than 175 microns, or less than 150 microns, or less than 100
microns, or less
than 75 microns, or less than 50 microns.
In an embodiment of the present invention, the structuring agent has a D90
particle size of
from 5 microns to 300 microns, preferably from 10 microns to 250 microns and
more
preferably from 10 microns to 100 microns and from 15 microns to 75 microns
and most
preferably from 15 microns to 40 microns.
In an embodiment of the present invention, the structuring agent is refined to
control the
particle size; preferably the refining reduces the particle size.
In an embodiment, the refining step provides a particle size of less than 200
microns,
preferably less than 100 microns, preferably less than 75 microns and
preferably less than
60 microns. In an embodiment, the particle size provided by refining is
greater than 10
microns, preferably greater than 25 microns and preferably greater than 30
microns. In a
preferred embodiment, the particle size is between 10 microns and 200 microns,
preferably
between 25 microns and 75 microns and between 25 microns and 40 microns.
In the present invention the term "flour" has the understood dictionary
definition, i.e. a
powder obtaining by grinding raw grain, roots, beans, nuts or seeds,
preferably grain,
preferably cereal grain. The term "flour" does not encompass isolate single
constituents of
the above raw materials, e.g. isolated starches.
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In a preferred embodiment, the flour is heat-treated. Heat-treated flour is a
commonly
understood term in the art that relates to flour that has undergone a
treatment to reduce the
microbacterial load preferably without gelatinizing the starches.
In a preferred embodiment, the heat treatment provides a moisture content of
between 0.5%
and 10.0% by weight of the flour, more preferably between 1.5% and 8.0%, more
preferably
between 2.0% and 7.0%. This is preferably measured by weight loss in an oven
over 90
min. at 130 C.
It is considered, without being bound by theory, that the use of the heat-
treatment provides
a reduction in moisture in the structuring agent that affords the stability
properties of the
fillings of the present invention. In an embodiment, the above moisture
contents may be
achieved by other means than heat treatment.
In an embodiment of the present invention, the structuring agent comprises a
nut (including
culinary nuts) or a seed (for example, chestnuts, hazelnuts, Brazilian nut,
almond, peanut,
cashew nut, pistachio, sunflower seed, sesame, walnut, or combinations
thereof).
In a preferred embodiment, the structuring agent is a flour, most preferably a
nut, seed or
cereal flour and combinations thereof and more preferably a peanut, hazelnut,
almond, rice
or wheat flour and combinations thereof and most preferably a peanut, hazelnut
or wheat
flour.
In an embodiment, the filling compositions of the present invention comprise
wheat flour
and/or comprise flour from non¨wheat grains, optionally in one embodiment to
replace the
wheat flour, alternatively in another embodiment in addition to the wheat
flour.
The wheat flour may be soft or hard wheat flour.
In an embodiment, any wheat flour or non-wheat flour present may be whole
grain. In an
embodiment, whole grain is a grain of any cereal or pseudo-cereal that
contains the
endosperm, germ, and bran, in contrast to refined grains, which retain only
the endosperm
Soft flour as used herein denotes flour that has a low protein content,
preferably having a
protein content of less than 11%, more preferably less than 10%, most
preferably less than
9%, by weight of total weight of flour. Usefully the protein content of soft
flour is at least 5%,
more usefully at least 6%, most usefully at least 7% by weight of total weight
of flour.
Conveniently, soft flour has a protein content from 5% up to 11%, more
conveniently from
6% to 10%, most conveniently from 7% to 9% by weight of total weight of flour.
Hard flour as used herein denotes flour that has a high protein content,
preferably having a
protein content of more than 11%, more preferably at least 12%, most
preferably at least
13%, for example at least 14% by total weight of flour. Usefully the protein
content of hard
flour is no more than 20%, usefully no more than 17%, more usefully no more
than 15% by
total weight of flour. Conveniently, hard flour has a protein content from 11%
to 20%, more
conveniently from 12% to 17%, most conveniently from 13% to 15% by total
weight of flour.
Protein content may be determined using ISO/FDIS 16634 (conversion factor
6.25).
In further embodiment of the invention, conveniently the flour comprises
instead of or in
additional to the wheat flour a non-wheat flour. More conveniently, the non-
wheat flour is
obtained and/or obtainable from one or more of the following sources of grain:
non-wheat
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cereals such as rye, common oat (Avena sativa, also referred to herein as
oats), rice and/or
bran; legumes such as beans and/or soybeans; and/or suitable mixtures thereof.
Non-wheat food grade crops (such as cereal grains) and that are suitable for
producing
flours for use in the present invention are selected from the group consisting
of: warm
season cereals (such as maize kernels; finger millet; fonio; foxtail millet;
Kodo millet;
Japanese millet; Job's Tears; maize (corn); pearl millet; proso millet; and/or
sorghum);
cool season non wheat cereals (such as barley, oats, rice, rye, teff,
triticale and/or, wild
rice); pseudo cereal grains; (such as starchy grains from broadleaf plant
families: amaranth
buckwheat, smartweed and/or quinoa); grain legumes and/or pulses (such as
lentil, pea,
chickpeas, common beans, fava beans, garden peas, lentils, lima beans, lupins,
mung
beans, peas, peanuts, pigeon peas, runner beans and/or, soybeans), cassava
(Maihot
esculenta) and/or any suitable combinations and/or mixtures thereof.
Cassava is an important subsistence crop in many tropical areas including, for
example,
Asia, Africa and Latin America. The cassava roots are a major source of
carbohydrates
such as starch. This starch from the cassava root can be extracted to produce
cassava
starch also known as tapioca starch or tapioca flour. Cassava flour is made by
cooking,
drying and grinding cassava root to a fine powder. This is different from
cassava starch,
which is made from the starch of the cassava plant whereas the cassava flour
is made from
the ground root. Both tapioca flour and cassava flour can be used in the
present invention.
Flour from yucca may also be used.
As mentioned above, the structuring agent may be in the form of a paste,
particularly a
paste derived from a nut. In an embodiment, a paste is a combination of solids
and liquid
fats. In a preferred embodiment, the liquid may be a liquid oil, which
preferably contributes
to the amount of liquid oil in the filling.
In a preferred embodiment, the structuring agent in the form of a paste
comprises liquid in
an amount of greater than 5% by weight of the agent, preferably greater than
10% by
weight, and preferably greater than 15% by weight. In a preferred embodiment,
the
structuring agent comprises liquid fat in an amount of less than 65% by
weight, preferably
less than 60% by weight and most preferably less than 55% by weight. For
example,
between 5% and 65%. The liquid is preferably a fat that is released during
grinding to form
the paste.
Correspondingly, preferably, the solid content of the paste is taken as
contributing to the
amount of structuring agent.
In a preferred embodiment, the structuring agent in the form of a paste
comprises solid in
an amount of greater than 35% by weight of the agent, preferably greater than
40% by
weight, and preferably greater than 45% by weight. In a preferred embodiment,
the
structuring agent comprises liquid fat in an amount of less than 95% by
weight, preferably
less than 90% by weight and most preferably less than 85% by weight. For
example,
between 35% and 95%. The liquid is preferably a fat that is released during
grinding to form
the paste.
Fat
A key feature of the present invention is a balance of fat in the filling
composition.
In a further preferred embodiment the filling composition contains a fat blend
content in the
range of 15 to 50 % (w/w ¨ based on the weight of the filling composition),
preferably such
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as 20 to 45% (w/w), such as 15 to 40% (w/w), such as 20 to 40% (w/w), such as
25 to 40%
(w/w), such as 25 to 38% (w/w), and most preferably such as 25-38% (w/w).
In the present invention, the at least one fat comprises at least one solid
fat and at least
one liquid fat.
The term "solid fat" has its standard definition, i.e. a fat that is solid,
i.e. stable in shape, at
room temperature.
The term "liquid fat" has its standard definition, i.e. a fat that is liquid,
i.e. flows to take on
the shape of its container, at room temperature (i.e. standard ambient
temperature defined
below).
In a preferred embodiment, the solid fat content (SFC) of the fat blend is
measured using
IUPAC 2.150a at 20 C. A liquid fat preferably has a solid fat content of less
than 15% by
weight, preferably less than 10% by weight, preferably less than 7.5% by
weight, preferably
5% by weight, preferably less than 2.5% by weight and preferably less than
0.5% by weight,
i.e. 0.0wt%, measured using IUPAC 2.150a at 20 C. For example, between 0.0wt%
and
15wt%.
In this regard, it is noted that solid fats within the meaning of the
invention, e.g. cocoa butter,
palm kernel oil etc., do not necessarily have an SFC of 100% measured using
IUPAC
2.150a at 20 C. Hence, there is a difference between the terms "solid fat
content" and "solid
fat". The solid fat relates to the fat itself, which overall may be solid at
room temperature.
The solid fat content relates to the content measured using IUPAC 2.150a at 20
C.
A solid fat within the meaning of the present invention preferably has an SFC
content of
between 25wt% and 100wt% or between 30wt% and 100wt% measured using IUPAC
2.150a at 20 C, preferably greater than or equal to 35wt%, greater than or
equal to 40wt%,
greater than or equal to 50wt%, or greater than or equal to 60wt%. In a
preferred
embodiment, the solid fat within the meaning of the present invention
preferably has an
SFC content of less than or equal to 100wt%, less than or equal to 95wt%, less
than or
equal to 85wt% or less than or equal to 75wt% solid fat measured using IUPAC
2.150a at
20 C. For example, an SFC of between 25wt% and 85wt%, preferably between 30wt%
and
75wt%
In a preferred embodiment, the filing comprises a blend of a solid fat with an
SFC of between
25wt% and 100wt% and a liquid fat with an SFC of less than 15wt%.
Accordingly, in an embodiment of the present invention, the filling
composition may have
an SFC measured using IUPAC 2.150a at 20 C of between 3.0wt% and 40wt% of the
filling,
preferably between 5.0wt% and 30wt%, preferably between 7.0wt% and 20wt% and
preferably between 8.0wt% and 18.0wt%. The remainder of the fat in the filling
is a liquid
fat as defined above.
SFCs measured using IUPAC 2.150a may be found in the Handbook, Vegetable oils
and
fats, published by AAK AB, for example.
The liquid fat used for preparing the filling can be any vegetable oil or fat
that is liquid or
that can be liquefied at ambient conditions. The oil is suitably a food grade
oil. Examples
include sunflower oil, rapeseed oil, olive oil, soy oil, soy bean, fish oil,
linseed oil, safflower
oil, corn oil, algae oil, cottonseed oil, grape seed oil, flaxseed oil,
rapeseed oil, primrose oil,
linseed oil, avocado oil, a nut oil such as hazelnut oil, walnut oil,
macadamia nut oil, or other
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nut oil, peanut oil, rice bran oil, sesame oil, or combinations thereof. The
above oils may be
optionally hydrogenated (partially or fully) and optionally inter-esterified.
Optionally, the oil can contain one or more liposoluble compounds; such as for
example
plant polyphenols, fatty acids, such as n-3 fatty acids, n-6 fatty acids,
vitamins, aromas,
flavours, antioxidants, other active ingredients. Preferred antioxidants
include ascorbic acid,
ascorbyl palmitate, citric acid, rosmarin extract, BHA (Butylated
hydroxyanisole), BHT
(Butylated hydroxytoluene), mixed tocopherol, and EDTA
(Ethylenediaminetetraacetic
acid).
Preferably, a vegetable oil is used, more preferably an oil with a low SFA
content is chosen
such as high oleic sunflower oil or high oleic rapeseed oil.
The above liquid oils may have differing oleic acid contents. For example,
sunflower oil may
be (% by weight): Conventional oil or high linoleic acid: 14.0%<0Ieic acid
<43.1%, Mid
Oleic: 43.1%<0Ieic acid <71.8%, High oleic: 71.8%<0Ieic acid <90.7%,
Ultra/Very-high
oleic, 90.7<oleic acid. For example, safflower oil: conventional oil:
8.4%<0Ieic acid <21.3%;
and High oleic: 70.0%<0Ieic acid <83.7%. Additionally, high oleic acid
variants of the
following oils are available, soybean oil (70.0%<0Ieic acid <90.0%), rapeseed
oil
(70.0%<0Ieic acid <90.0%), olive oil (70.0%<0Ieic acid <90.0%), canola
(70.0%<0Ieic acid
<90.0%), and algae oil (80.0%<0Ieic acid <95.0%).
In other embodiments, the liquid oil may be medium-chain triglycerides,
preferably
triglycerides where the fatty acids have an aliphatic tail of 6-12 carbon
atoms. These oils
may be obtained from coconut oil, palm kernel oil or milk.
The solid fat is preferably selected from the group consisting of coconut oil,
palm kernel oil,
palm oil, cocoa butter, butter oil, lard, tallow, oil / fat fractions such as
lauric, stearin or olein
fractions, hydrogenated oils (partial and full hydrogenation, shea fat, cocoa
butter extender
fats (for example, approved fats: illipe, kokum gurgi, mango, sal), inter-
esterified fats (could
be any fats and oils and could be either chemical or enzymatic inter-
esterification), and
blend of at least two of the above.
In a preferred embodiment, the solid fat is selected from the group consisting
of coconut oil,
palm kernel oil, palm oil, cocoa butter and blends thereof.
In a further embodiment the filling composition has a solid fat present in the
range of 10.0
to 45.0 % (w/w - based on the weight of the filling composition), preferably
such as 12.0 to
40.0% (w/w), such as 15.0 to 35.0% (w/w), such as 16.0 to 30.0% (w/w), or such
as 16.0 to
25.0% (w/w), For example, most preferably, 16.0 to 20.0% (w/w).
In a further embodiment the filling composition has a liquid fat present in
the range of 0.5 to
30.0 % (w/w - based on the weight of the filling composition), preferably such
as 2.5 to
25.0% (w/w), such as 5.0 to 20.0% (w/w), such as 8.5 to 17.5% (w/w) and most
preferably
such as 10.0 to 15.0% (w/w).
Accordingly, a preferred embodiment of the present invention provides a
filling composition
comprising:
= a blend of fats comprising between 15 and 50 wt% of the filling,
= a solid fat present between 10.0 and 40.0 wt% of the filling, and
= a liquid fat present between 0.5 to 30.0 wt% of the filling.
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A more preferred embodiment of the present invention provides a filling
composition
comprising:
= a blend of fats comprising between 20 and 40 wt% of the filling,
= a solid fat present between 12.0 and 35.0 wt% of the filling, and
= a liquid fat present between 5.0 to 20.0 wt% of the filling.
In a preferred embodiment, the filling composition comprises a solid fat and a
liquid fat,
wherein the weight ratio of liquid fat to solid fat is from 1.0:0.75 to
1.0:4.0, preferably 1.0:0.9
to 1.0:3.5, more preferably 1.0:1.0 to 1.0:2.5, more preferably 1.0:1.0 to
1.0:2.0, more
preferably 1.0:1.25 to 1.0:1.75, more preferably 1.0:1.40 to 1.0:1.60.
It is clear in the above embodiments, the blend of fats is the combination of
solid and liquid
fats as defined by the invention.
Filling Properties
The textural properties of the filling may depend, amongst other factors, on
the ratios of
structuring agent, solid fat and liquid oil. The texture of the filling can
easily be adjusted by
adjusting the ratios of structuring agent, solid fat and liquid oil. For
instance, an increase in
liquid oil yields more fluid fillings, whereas an increase of solid fat yields
firmer fillings.
Preferably, a certain amount of liquid oil is preferred to obtain a continuous
filling instead of
a particulate mass.
Accordingly, a preferred embodiment of the present invention provides a
filling composition
comprising:
= a structuring agent present between 0.25 and 25.0 wt% of the filling,
= a blend of fats comprising between 20 and 40 wt% of the filling,
= a solid fat present between 12.0 and 35.0 wt% of the filling, and
= a liquid fat present between 5.0 to 20.0 wt% of the filling.
A more preferred embodiment of the present invention provides a filling
composition
comprising:
= a structuring agent present between 1.5 and 12.0 wt% of the filling,
= a blend of fats comprising between 20 and 40 wt% of the filling,
= a solid fat present between 12.0 and 35.0 wt% of the filling, and
= a liquid fat present between 5.0 to 20.0 wt% of the filling.
In the above embodiments, the structuring agent is preferably a flour,
preferably a heat treat
flour.
The filling compositions of the present invention may be used partially or
totally in place of
the usual solid fats in known filling composition or in place of known filling
compositions in
foodstuffs. Preferred solid fat replacement ratios are from about 1% to 100%
by weight,
preferably from about 15% to 100%, about 20% to 75%, or about 25% to 60 %.
Preferred
replacement rations depend amongst others on the desired texture and other
organoleptic
properties of the filling composition.
In a preferred embodiment, the filling composition of the present invention
may be used to
replace a portion of a filling composition comprising a nut-based component,
preferably a
peanut and/or hazelnut.
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Surprisingly, it has been found that the filling compositions of the present
invention may be
used to replace a portion of a nut-based filling composition without impacting
the
organoleptic properties (specifically taste and texture). In an embodiment,
the nut-based
component may be peanut butter, peanut paste, peanut oil, hazelnut oil, and/or
hazelnut
paste. This provides healthier fillings and, in the case of hazelnut, less
expensive fillings. In
a preferred embodiment, the filling composition of the present invention may
replace
between 1% and 60% by weight of a nut-based filling in a foodstuff, preferably
between 5%
and 55%.
One beneficial feature of the present invention is the flexibility of the
approach in terms of
ingredients. The present invention is not related to particular fat fractions
or crystallizing
agents. In the present invention, any type of oil with a desired degree of
saturation can be
used. In doing so, a significant reduction in SFA content compared to a lipid
based filling
based on conventional solid fats can be obtained, such as much as 30-40%
reduction, even
a 50% reduction or higher. For instance, fat-based fillings with an SFA
content as low as
that of a high oleic sunflower oil (about 8 wt% SFA) can be obtained.
The filling composition of the present invention may be aerated or unaerated.
The filing composition, or filling cream, of the invention may be sweet, e.g.
a confectionary
filling for use in a composite product such as a sandwich, a biscuit, a wafer,
or other
composite confectionary product. The filling composition, or cream, according
to the
invention may alternatively be savory, such as a filling for a bakery product
or a sandwich
cracker, or a lipid based topping, e.g. for use on top of a composite product,
or a spread.
However, the most advantageous use of the filling compositions of the present
invention is
for use as fillings in chocolate or chocolate analogue products.
This is because the present invention allows the replacement of fat without
significantly
affecting texture nor sensory attributes of the filling and the final product.
Experimental data
also shows that there is no impact on filling stability, preferably oiling
out, during storage.
This is particularly important for chocolate products as the escape of oil
from the filling
adversely impacts the chocolate coating, even a small escape may significantly
impact the
visible appearance of chocolate, i.e. bloom.
Furthermore, a long shelf life stability is important for fillings owing to
the relatively long
shelf life of chocolate and chocolate analogues, i.e. the filling needs to be
stable for as long
as the chocolate. This is a difference of filling chocolate products as
compared to making
fillings for sandwich biscuits where the biscuit has a shorter shelf life than
chocolate.
An embodiment of the present invention provides a foodstuff comprising the
filling
composition of the present invention, preferably the foodstuff is a
confectionery product,
preferably a chocolate (or equivalents thereof, such as compound) product.
In a highly preferred embodiment, the present invention provides a filled
chocolate or
chocolate-analogue shell, filled with the filling of the present invention.
In a preferred embodiment, the filling is in direct contact with at least a
portion of the shell.
In an embodiment, the filling is in direct contact with at least 5% of the
interior surface area
of the shell, preferably at least 10%, at least 20%, at least 30% or at least
40%. In an
embodiment, the filling is in direct contact with 100% of the interior surface
area of the shell,
less than 95%, less than 90%, less than 80% or less than 75%. For example,
between 5%
and 100% of the interior surface area of the shell is in direct contact with
the filling.
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In an embodiment, the shell is in direct contract with at least 5% of the
exterior surface area
of the filling, preferably at least 10%, at least 20%, at least 30% or at
least 40%. In an
embodiment, the shell is in direct contact with 100% of the exterior surface
area of the filling,
less than 95%, less than 90%, less than 80% or less than 75%. For example,
between 5%
and 100% of the exterior surface area of the filling is in direct contact with
the shell.
In a preferred embodiment, the filling of the present invention is not-baked,
i.e. it is not
included in a foodstuff which requires further cooking after the filling has
been deposited.
In an embodiment, provided is a filled foodstuff product, preferably a filled
chocolate
product, preferably a chocolate shell filled with the filling of the
invention, that comprises
from 5 to 95% by weight of the product of the filling of the invention,
preferably from 10 to
90%, preferably from 20 to 70% or from 30 to 50%.
Optionally the remainder of the product being a shell of chocolate-like
material such as
compound or chocolate that substantially encloses (for example completely
encloses) the
product. Hence, in an embodiment, the chocolate-like material may comprise
from 5 to 95%
by weight of the product, preferably from 10 to 90%, preferably from 30 to 80%
or from 50
to 70%.
Another embodiment of the invention provides a chocolate confectionery
product, which
comprises a filling of the present invention surrounded by an outer layer of a
chocolate
product, for example, a praline, chocolate shell product, a truffle, a filled-
tablet and/or
chocolate coated wafer or biscuit any of which may or may not be layered. The
chocolate
coating can be applied or created by any suitable means, such as enrobing,
cold stamping
(frozen cone, cold forming, etc.) or moulding.
Depending on the specific type of filling composition, different types of
ingredients may be
supplemented to the filling composition.
For instance, typical savory filling compositions may further comprise
supplementary
ingredients such as salt, maltodextrin, skimmed milk powder, full cream milk
powder
(FCMP), whey powder, cheese powder, natural or synthetic flavors, natural or
artificial
colors, starch based fillers, emulsifiers such as lecithin, and other
ingredients.
Typical total fat content of a savoury filling is about 5 ¨ 70% (w/w),
preferably 15 ¨ 55%
(w/w), more preferably 20 ¨ 50% (w/w).
In some embodiments, the filling composition may have a salt content in the
range 0-2% by
weight of the filling composition. In a more specific embodiment, the salt is
sodium chloride.
For instance typical sweet filling compositions may further comprise
supplementary
ingredients such as solid fats, sugar, fat, skimmed milk powder, full cream
milk powder,
whey powder, fruit acids, cocoa powder, natural or synthetic flavors, natural
or artificial
colors, starch based fillers, emulsifiers such as lecithin, and other
ingredients. The sugar is
typically one or more of sucrose, dextrose, maltodextrin and/or lactose,
preferably sucrose.
Generally, the major ingredients of a sweet filling are sugar and fat.
Preferred total fat
content of a sweet filling is about 5 ¨ 75 % (w/w ¨ based on the weight of the
sweet filling),
preferably 15 ¨ 55% (w/w), and more preferably 20 ¨ 50 (w/w). Preferred solid
fats for a
sweet filling include coconut oil, palm kernel oil, palm oil, cocoa butter,
butter oil, lard, tallow,
oil / fat fractions such as lauric or stearic fractions, hydrogenated oils,
and blends thereof.
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In preferred embodiments, the sweet filling comprises an amount of sugar of
about 10% to
70wtc/o based on the total weight of the filling, preferably from about 15% to
60wtc/o, such
as from about 20% to 50wtc/o, such as from about 25% to 45wtc/o sugar.
In preferred embodiments, the sweet filling comprises an amount of milk powder
of about
10% to 70wtc/o based on the total weight of the filling, preferably from about
15% to 60wtc/o,
such as from about 20% to 50wtc/o, such as from about 25% to 45wtc/o.
In a particular embodiment, the filling composition comprises cocoa powder,
preferably from
1.0% to 70% of cocoa powder by weight, optionally from 2.0% to 20.0%.
In a preferred embodiment of the present invention the ratio of fat to solids
(i.e. the solid
portions of the structuring agent, sugar, cocoa powder etc. when present) is
preferably
within the range of between 0.3 and 0.75, between 0.35 and 0.70 and preferably
between
0.4 and 0.65 or 0.42 and 0.64 and most preferably between 0.45 and 0.62. By
ratio, it is
meant the amount of the fat blend in wt% divided by the amount of solids in
wt%.
In a highly preferred embodiment it was found that a controlling the ratio fat
to solids
between 0.4 and 0.65 and the SFC of the filling between 7.0wtc/o and 20wtc/o
allows a very
efficient control of the oiling out and sensorial properties.
The mixing of the ingredients can be carried out by conventional mixing,
refining, and/or
aeration methods, for instance using standard industrial mixing apparatus.
In a preferred embodiment of the present invention, provided is a process for
producing the
filling composition of the present invention comprising the steps of mixing
the solid
components (optionally comprising structuring agent) with at least a portion
of the fat
component, refining the mixture, and optionally combining with the structuring
agent and
any remaining fat, along with any remaining ingredients.
In a preferred embodiment, provided is a process that comprises the steps of
optionally
melting any solid fats present and mixing between 50-75% by weight of the fats
with the
solid components (preferably sugar and milk powder, optionally comprising
structuring
agent), refining the mixture, and optionally combining with the structuring
agent and any
remaining fat, along with any remaining ingredients.
A preferred embodiment of the present invention comprises the steps of:
= optionally melting any solid fat present and combining the multiple fats,
= mixing a portion of the fat with any dry components present, excluding
the
structuring agent,
= refining the mixture, and
= mixing the refined mass with the remainder of the fat and the structuring
agent and an optional emulsifier to obtain the filling composition.
A preferred embodiment of the present invention comprises the steps of:
= optionally melting any solid fat present and optionally combining the
multiple
fats,
= mixing a portion of the fat with any dry components present including the
structuring agent,
= refining the mixture, and
= mixing the refined mass with the remainder of the fat and an optional
emulsifier to obtain the filling composition.
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A preferred embodiment of the present invention comprises the steps of:
= optionally melting any solid fat present and optionally combining
multiple fats
if more than one fat is present,
= optionally dissolving an emulsifier in the fat
= mixing the fat with any dry components present including the structuring
agent,
= optionally sieving the composition, and
= aerating the composition.
In a preferred embodiment, the portion of fat in the second step is between 50-
75% by
weight of the total fat mixture. In a preferred embodiment, the emulsifier is
present and is
preferably lecithin.
In a preferred embodiment, the refining step provides a particle size of less
than 200
microns, preferably less than 100 microns, preferably less than 75 microns and
preferably
less than 60 microns. In an embodiment, the particles size provided by
refining is greater
than 10 microns, preferably greater than 25 microns and preferably greater
than 30 microns.
In a preferred embodiment, the particle size is between 10 microns and 200
microns,
preferably between 25 microns and 75 microns.
The refining may be carried out by any appropriate refining apparatus for the
production of
foodstuffs with the above particle sizes, for example, a 2-roll and/or 5-roll
refiner.
Alternatively, with a ball mill, preferably a Wiener ball mill, preferably a
temperature greater
than room temperature, preferably between 40 C and 60 C.
The sieving may preferably be carried out using a sieve with a 0.6 mm or less
mesh size,
preferably a 0.5 mm or less mesh size, and preferably a 0.2 mm or greater mesh
size, most
preferably a 0.4 mm sieve mesh size.
Description of Embodiments
In an embodiment, compositions of the invention may usefully be chocolate
products (as
defined herein), more usefully be chocolate or a chocolate compound.
Independent of any
other legal definitions that may be used compositions of the invention that
comprises a
cocoa solids content of from 25% to 35% by weight together with a milk
ingredient (such as
milk powder) may be informally referred to herein as 'milk chocolate' (which
term also
encompasses other analogous chocolate products, with similar amounts of cocoa-
solids or
replacements therefor). Independent of any other legal definitions that may be
used
compositions of the invention that comprises a cocoa solids content of more
than 35% by
weight (up to 100% (i.e. pure cocoa solids) may be informally referred to
herein as 'dark
chocolate' (which term also encompasses other analogous chocolate products,
with similar
amounts of cocoa-solids or replacements therefor).
The term 'chocolate' as used herein denotes any product (and/or component
thereof if it
would be a product) that meets a legal definition of chocolate in any
jurisdiction and also
include product (and/or component thereof) in which all or part of the cocoa
butter (CB) is
replaced by cocoa butter equivalents (CBE) and/or cocoa butter replacers
(CBR).
The term 'chocolate compound' as used herein (unless the context clearly
indicates
otherwise) denote chocolate-like analogues characterized by presence of cocoa
solids
(which include cocoa liquor/mass, cocoa butter and cocoa powder) in any
amount,
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notwithstanding that in some jurisdictions compound may be legally defined by
the
presence of a minimum amount of cocoa solids.
The term 'chocolate product' as used herein denote chocolate, compound and
other related
materials that comprise cocoa butter (CB), cocoa butter equivalents (CBE),
cocoa butter
replacers (CBR) and/or cocoa butter substitutes (CBS). Thus, chocolate product
includes
products that are based on chocolate and/or chocolate analogues, and thus for
example
may be based on dark, milk or white chocolate.
Unless the context clearly indicates, otherwise it will also be appreciated
that in the present
invention, any one chocolate product may be used to replace any other
chocolate product
and neither the term chocolate nor compound should be considered as limiting
the scope
of the invention to a specific type of chocolate product. Preferred chocolate
product
comprises chocolate and/or compound, more preferred chocolate product
comprises
chocolate, most preferred chocolate product comprises chocolate as legally
defined in a
major jurisdiction (such as Brazil, EU and/or US).
In another preferred embodiment of the invention the foodstuff comprises a
multi-layer
coated chocolate product comprising a plurality of layers of wafer, chocolate
product, biscuit
and/or baked foodstuff, with filling sandwiched between them, with at least
one layer or
coating being a chocolate product (e.g. chocolate). Most preferably the multi-
layer product
comprises a chocolate product confectionery product (e.g. as described herein)
selected
from sandwich biscuit(s), cookie(s), wafer(s), muffin(s), extruded snack(s)
and/or praline(s).
An example of such a product is a multilayer laminate of baked wafer and/or
biscuit layers
sandwiched with filling(s) and coated with chocolate.
According to another aspect, there is provided a composite product comprising
the filling
composition according to the invention. The composite product may be, for
instance, a
sandwich, biscuit, cracker, wafer, or bakery foodstuff product comprising the
filling
composition of the invention as a filling or as a topping.
Specifically, baked foodstuffs used in the invention may be sweet or savoury.
Preferred
baked foodstuffs may comprise baked grain foodstuffs, which term includes
foodstuffs that
comprise cereals and/or pulses. Baked cereal foodstuffs are more preferred,
most
preferably baked wheat foodstuffs such as wafer(s), cracker(s), cookie(s),
muffin(s),
extruded snack(s) and/or biscuit(s).
Wafers may be flat or shaped (for example into a cone or basket for ice cream)
and biscuits
may have many different shapes. More preferred wafers are non-savoury wafers,
for
example having a sweet or plain flavour.
A non limiting list of those possible baked foodstuffs used in the present
invention are
selected from: biscuits, cakes, breads, pastries and/or pies; such as from the
group
consisting of: rusk, saltine, pretzel, ANZAC biscuit, biscotti, flapjack,
kurabiye, lebkuchen,
leckerli, macroon, bourbon biscuit, butter cookie, digestive biscuit, custard
cream, extruded
snacks, florentine, garibaldi gingerbread, koulourakia, kourabiedes, Linzer
torte, muffin,
oreo, Nice biscuit, peanut butter cookie, polvoron, pizzelle, pretzel,
croissant, shortbread,
cookie, fruit pie (e.g. apple pie, cherry pie), lemon drizzle cake, banana
bread, carrot cake,
pecan pie, apple strudel, baklava, berliner, bichon au citron and/or similar
products
In a preferred embodiment of the present invention, the baked product is a
biscuit or a
cookie.
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One embodiment of the invention provides a multi-layer product optionally
comprising a
plurality of layers of baked foodstuff (preferably selected from one or more
wafer and/or
biscuit layers), and a coating layer located around these layers, wherein the
filling
composition of the invention is present between at least two of the layers of
baked foodstuff
and/or a layer of the baked foodstuff and the coating layer, preferably the
coating layer is a
chocolate product.
Unless defined otherwise, all technical and scientific terms used herein have
and should be
given the same meaning as commonly understood by one of ordinary skill in the
art to which
this invention belongs.
Unless the context clearly indicates otherwise, as used herein plural forms of
the terms
herein are to be construed as including the singular form and vice versa.
In all ranges defined above, the end points are included within the scope of
the range as
written. Additionally, the end points of the broadest ranges in an embodiment
and the end
points of the narrower ranges may be combined.
It will be understood that the total sum of any quantities expressed herein as
percentages
cannot (allowing for rounding errors) exceed 100%. For example the sum of all
components
of which the composition of the invention (or part(s) thereof) comprises may,
when
expressed as a weight (or other) percentage of the composition (or the same
part(s)
thereof), total 100% allowing for rounding errors. However where a list of
components is
non exhaustive the sum of the percentage for each of such components may be
less than
100% to allow a certain percentage for additional amount(s) of any additional
component(s)
that may not be explicitly described herein.
The term "substantially" as used herein may refer to a quantity or entity to
imply a large
amount or proportion thereof. Where it is relevant in the context in which it
is used
"substantially" can be understood to mean quantitatively (in relation to
whatever quantity
or entity to which it refers in the context of the description) there
comprises an proportion of
at least 80%, preferably at least 85%, more preferably at least 90%, most
preferably at least
95%, especially at least 98%, for example about 100% of the relevant whole. By
analogy
the term "substantially-free" may similarly denote that quantity or entity to
which it refers
comprises no more than 20%, preferably no more than 15%, more preferably no
more than
10%, most preferably no more than 5%, especially no more than 2%, for example
about 0%
of the relevant whole. Preferably, where appropriate (for example in amounts
of ingredient)
such percentages are by weight.
As used herein, unless the context indicates otherwise, standard conditions
for measuring
if a fat is liquid or solid, means, atmospheric pressure, a relative humidity
of 50% 5%,
ambient temperature (20 C 2 ) and an air flow of less than or equal to
0.1m/s. Unless
otherwise indicated all the tests herein are carried out under standard
conditions as defined
herein.
It should be noted that embodiments and features described in the context of
one of the
aspects or embodiments of the present invention also apply to the other
aspects of the
invention.
All patent and non-patent references cited in the present application, are
hereby
incorporated by reference in their entirety.
The invention will now be described in further details in the following non-
limiting examples.
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EXAMPLES
Sample preparation
Ingredients were weighed and then added in a plastic bowl in the following
order: refined
sugar, milk powder and structuring agents. All the fats and oils, including
lecithin, were
mixed separately from the powders. Ingredients were mixed with a plastic
spatula until
homogeneity was achieve and then mixed in a Hobart mixer during 10 minutes at
speed 2.
The fillings were left in the kitchen room for 72 hours at 40 C. All fillings
were refined using
a 2 roll refiner the same day with at the same conditions: roll pressure of 10
bars, knife
pressure of 5 bars and a roll temperature of 20 C and a target particle size
between 40 and
50 pm. After refining, 50 g of sample were analysed in 26 mL plastic pots for
texture analysis
and oiling out analysis.
The filings were encased in a milk chocolate shell along with wafer with the
filling between
the wafer and the chocolate shell.
Texture analysis and oiling out
Filling hardness was determined with a TA.XT Texture Analyser (Stable Micro
Systems,
Godalming, UK) equipped with a 50 Kg load cell. Sealed samples were stored in
stoves at
20 C overnight before being measured. For the analysis, a stainless
cylindrical probe of 5
mm was used with a pre-test speed of 1.0 mm/sec, 2.00 mm/sec test speed and a
post-test
speed of 2.00 mm/sec. Trigger force varied depending in the softness of the
filling. A trigger
force of 5.0g was used for all the samples with the exception of Example 2
where a trigger
force of 0.5g was used instead.
To measure oiling out, samples were held overnight at 20 C. 6 grams were taken
and
centrifuged at 3000 rpm during 15 minutes with a constant temperature of 21 C.
Examples 1 to 3 and References la and lb
Example 1/ Example 2/ Example 3/ Reference Reference
Ingredient wt% wt% wt% la lb
TC50 (palm fat) 23.4 16.2 32 35.9 14.4
lecithin sunflower 0.5 0.5 0.5 0.5 0.5
sugar white 33.8 33.8 33.8 33.8 33.8
Skimmed milk 29.7 29.7 29.7 29.7
powder 29.7
High oleic 11.9 3 21.6
sunflower oil 9
Heat Treated Flour 3.6 7.9 1
Fat:Solids Ratio 0.48 0.39 0.54 0.57 0.57
Hardness/ N 24.4 1.2 69.0 84
Liquid:Solid fats 1:1.36 1:10.7 1:0.67
ratio 1:2.6
Oiling Outi% 0.0 1.46 0.0 0.0 10.00
% Filling exterior 65 65 65 65
surface area in
direct contact with
chocolate 65
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(remainder in
contact with wafer)
% Chocolate shell 42 42 42 42
interior surface
area in direct
contact with filling 42
The heat-treated flour is a wheat flour, at 5% moisture and 9% protein.
The TC50 has an SFC of 55wt% at 20 C measured using the IUPAC method 2.150a.
The % surface area contacts were calculated based on the dimensions of the
chocolate
shell and overall mould. The shell was 1mm thick in a mould of 60mm, 15mm,
17mm in a
trapezoidal prism shape comprising 1.9g of wafer of dimensions 43mm, 7.7mm,
10mm.
2.3cm3 of filling was used with the remainder of the mould being filled with
chocolate to
back off and encase the wafer.
It is noted that above 5% oiling out is considered unacceptable.
In preparing these recipes comparative fillings with a fat:solids ratio below
the above
examples were found too hard in texture. It was also found that by including
over 25.0wt%
of the structuring agent, processability decreased with equal to or below
15.0wt% providing
the optimum.
Example 4 and Reference 2
A Reference 2 filling was prepared by the above process.
Ingredient Reference 2/ wt%
Sugar White 36.1
Hazelnut Paste (50% oil) 29.75
Hazelnut flavour 0.4
Palm oil 22.4
Skimmed Milk Powder 4.4
Cocoa Powder 6.1
Lecithin Sunflower 0.75
The reference filling had a hardness of 6.2.
Example 4 was prepared by the same method with the following composition:
Ingredient Example 4/ wt%
Palm fat 22.5
lecithin sunflower 0.75
sugar white 36.3
Skimmed milk powder 4.4
High oleic sunflower oil 7.5
Heat Treated Flour 7.5
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Hazelnut paste (50% oil) 15
Cocoa powder 6.2
Fat:Solids Ratio 0.6
Hardness/ N 8.9
Liquid:Solid fats ratio 1:1.5
The fillings were encased in chocolate and wafer in the same manner as the
earlier
examples.
The samples were assessed visually when freshly made, after 3 months, 5
months, 7
months and 9 months. No oiling out was observed for Example 4 or the Reference
Example
2.
A trained sensory panel of 12 tasters assessed the sensorial properties of the
reference
versus the inventive example at each of the above time points. No significant
differences
were found in respect of colour intensity, aroma, hardness, moistness,
grittiness, stickiness,
bitterness, sweetness, off-notes and cocoa flavour. The reference example was
found to
have a higher hazelnut taste. These results were repeated at all points of
assessment.
Accordingly, the present invention allows the reduction in the amount of SFA-
fat content
and/or the incorporation of more liquid fats without impacting stability or
organoleptic
properties, together with control of the oiling out and subsequent bloom.
18
