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BR-112020023795-B1 - Composition of a filling for a fat-based chocolate product, and its production methods.

BR112020023795B1BR 112020023795 B1BR112020023795 B1BR 112020023795B1BR-112020023795-B1

Abstract

"FAT-BASED FILLING COMPOSITION". The present invention relates to aerated filling compositions comprising at least one fat and at least one fiber. The invention also relates to processes for preparing the filling composition and its use in composite food products.

Inventors

  • Isabel Fernandez Farres
  • ZEYNEL DENIZ GUNES
  • STEPHANIE MARTYTERRADE
  • Renata Negrini
  • Joydeep Ray

Assignees

  • SOCIÉTÉ DES PRODUITS NESTLÉ S.A

Dates

Publication Date
20260317
Application Date
20190712
Priority Date
20180730

Claims (7)

  1. 1. Filling composition for a chocolate product, characterized in that it comprises at least one fiber and at least one fat, wherein the filling comprises at least 25.0% w/w and less than or equal to 55.0% w/w of at least one fat and at least 5.0% w/w and less than or equal to 20.0% w/w of at least one fiber, wherein the at least one fiber comprises a fiber selected from apple, pea, cocoa, blackcurrant, spent grains, wheat bran or combinations thereof, and the filling composition is aerated, wherein the at least one fat comprises at least a portion of fat that is solid at 22°C ± 2°C and at least a portion of fat that is liquid at 22°C ± 2°C, wherein the weight ratio of the liquid fat portion to the solid fat portion is between 1.0:0.50 and 1.0:5.0, and the degree of aeration is between 25% and 70%.
  2. 2. A filling composition for a chocolate product, according to claim 1, characterized in that the fat portion that is liquid at 22°C ± 2°C is selected from the group consisting of olive oil, safflower oil, sunflower oil, fish oil, soybean oil, linseed oil, rapeseed oil, evening primrose oil, linseed oil, corn oil, grape seed oil, oilseed oil, rice bran oil, sesame oil, peanut oil, cottonseed oil, high oleic sunflower oil, high oleic safflower oil, high oleic soybean oil, rapeseed oil such as high oleic canola oil, algae oil (e.g., high oleic algae oil), macadamia nut oil, hazelnut oil, avocado oil, grape seed oil, cottonseed oil, corn oil and their combinations.
  3. 3. Filling composition for a chocolate product, according to claim 1 or 2, characterized in that the fat portion that is solid at 22°C ± 2°C is selected from the group consisting of coconut oil, palm kernel oil, babassu oil, cocoa butter, butter oil, lard, tallow, fat/oil fractions such as lauric, stearic or olein fractions, hydrogenated oils (partial and total hydrogenation), shea fat, cocoa butter extender fats, interesterified fats and combinations thereof.
  4. 4. Filling composition for a chocolate product, according to any one of claims 1 to 3, characterized in that at least one fat comprises sunflower oil, preferably high oleic sunflower oil, and palm fat.
  5. 5. Filling composition for a chocolate product, according to any one of claims 1 to 4, characterized in that the particle size of the D90 fiber is between 10 microns and 200 microns, preferably between 25 microns and 75 microns.
  6. 6. Process for preparing the filling composition for a chocolate product as defined in any of claims 1 to 5, characterized in that it comprises the steps of: • optionally melting any solid fat present and optionally combining multiple fats if more than one fat is present; • mixing a portion of the fat with any dry components present, excluding at least one fiber; • refining the mixture; • mixing the refined mass with the remaining fat and at least one fiber and an optional emulsifier to obtain the filling composition; and • aerating the filling composition.
  7. 7. Process for preparing the filling composition for a chocolate product as defined in any of claims 1 to 5, characterized in that it comprises the steps of: • optionally melting any solid fat present and optionally combining multiple fats if more than one fat is present, • mixing a portion of the fat with any dry components present including at least one fiber, • refining the mixture, • mixing the refined mass with the remaining fat and an optional emulsifier to obtain the filling composition; and • aerating the filling composition.

Description

FIELD OF THE INVENTION [001] The present invention relates to lipid-based aerated filling compositions (also called creams or pralines), more particularly, lipid-based fillings comprising fiber, to the use of fiber in the preparation of filling compositions, as well as to methods of preparing such filling composition and to the use of the filling composition as a filling in a food product. BACKGROUND OF THE INVENTION [002] Lipid-based fillings are used in a variety of food products, especially in the confectionery and bakery applications. Examples of lipid-based fillings include sweet or savory fillings, such as those for sandwich biscuits, wafer biscuits, cookies, or cakes. However, such lipid-based fillings tend to have a nutritional profile high in total fat and high in saturated fat due to the solid state of the fat, which is necessary to provide the desired textural properties. [003] The type of fat used in such lipid-based fillings determines the texture and organoleptic properties of the product. For example, a fat for a sandwich-type biscuit filling needs to provide a sufficiently firm texture to ensure the product's shape stability and prevent the filling from forcing out during handling. It should melt in the mouth and should have only small fractions of solids that melt above blood temperature to produce a creamy mouthfeel. [004] The hardness and melting point of a fat are associated with its degree of saturation. Highly saturated fats are normally solid at room temperature, for example, palm oil or any hydrogenated vegetable fat. Low levels of saturation result in a liquid product at room temperature, for example, sunflower oil. [005] To impart the textural and sensory properties necessary to lipid-based fillings, solid-type fats with high levels of SFAs (saturated fatty acids) are used for lipid-based fillings. Fats commonly used for lipid-based fillings are hydrogenated coconut oil and palm kernel oil. Examples of typical conventional cream fillings include those described, for example, in US patents 3,244,536, US 4,834,991, US 4,753,812 and also in the chapter entitled "Sweet and savory biscuit creams" in the book "Biscuit, cracker and cookie recipes for the food industry" by D. Manley, Woodhead Publishing Limited, 2001, p. 137ff. [006] However, fats containing high amounts of saturated fatty acids (SFAs) are known to have negative health benefits and are associated with a higher risk of developing cardiovascular disease. In recent years, this has led to an increasingly negative consumer perception of saturated fats. [007] The hydrogenation of oils is a technique commonly used to obtain solid fats from liquid oils. In addition to the resulting high content of saturated fatty acids, the presence of trans fatty acids in partially hydrogenated fats has become a serious health problem. Trans fatty acids are associated with cardiovascular disease as well as the risk of developing diabetes and some types of cancer such as breast cancer. [008] Consequently, it would be desirable to reduce or replace solid fats with high SFA content, or hydrogenated fats containing significant levels of trans fatty acids, with liquid oils with low SFA content. However, it is evident to those skilled in the art that in filling compositions it is not possible to use a liquid oil instead of a solid fat. One difficulty in simply increasing/replacing solid fats with liquid oils with low SFA content is that this impacts the physical properties, such as flavor, texture, and overall appearance of the filling compositions (organoleptic parameters). Furthermore, replacing solid fats in the recipe with liquid oil with low SFA content can negatively impact processability, such as resulting in a much softer and stickier filling composition, which may make processing impossible. [009] US Patent 2002/0106426 A1 describes a lipid-based filling with reduced saturated fat, comprising: (a) at least about 20% lipids, wherein said lipids are selected from the group consisting of digestible lipid, non-digestible lipid and mixtures thereof; and (b) from about 0.5% to about 35% crystallized lipid. According to US Patent 2002/0106426, the fillings described herein may have about 20% less or even 30% less saturated fat than comparable standard total fat saturated fat-based fillings. [010] US Patent 2008/0193621 A1 refers to a cream filling composition that is registered as being free of partially hydrogenated fats and having a saturated fat fraction that represents no more than 5% w/w of the total lipid fraction. The composition contains a lipid fraction, a powdered sweetener composition, and a wheat gluten fraction that has a higher gliadin content. [011] Document WO 2009/013473 describes a confectionery composition that is relatively high in polyunsaturated fatty acids. In addition to non-lipid confectionery additives such as sugar, cocoa powder, milk powder, yogurt powder, flavorings and emulsifiers, the composition contains a fat blend wi