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CA-3139597-C - CONFECTIONERY MATERIAL COMPRISING A CARBOHYDRATE MIXTURE DERIVED FROM A MILK PRODUCT

CA3139597CCA 3139597 CCA3139597 CCA 3139597CCA-3139597-C

Abstract

The present invention relates to confectionery material, preferably milk-based confectionery, comprising an oligosaccharide mixture.

Inventors

  • Youyun Liang

Assignees

  • SOCIETE DES PRODUITS NESTLE S.A.

Dates

Publication Date
20260505
Application Date
20200722
Priority Date
20190726

Claims (13)

  1. We Claim: 1. A confectionery material comprising a carbohydrate mixture derived from a milk product, wherein the carbohydrate mixture is present in an amount greater than 0wto/o and less than or equal to 35wt% of the confectionery material and the carbohydrate mixture comprises galactooligosaccharides in an amount of 10-100wt%, of the carbohydrate mixture, wherein the confectionery material comprises at least 1.0% and less than 32.5% by weight of the material of non-carbohydrate milk solids and at most 30wt% of the carbohydrate mixture is lactose.
  2. 2. A confectionery material according to claim 1, wherein at least 1.0% and less than 32.5% by weight of the confectionery material is the carbohydrate mixture.
  3. 3. A confectionery material according to any one of claims 1 to 2 where at most 20wt% of the carbohydrate in the mixture is lactose.
  4. 4. A confectionery material according to any one of claims 1 to 3, wherein from 0wto/o to 15wt% of the total carbohydrates in the mixture is lactose.
  5. 5. A confectionery material according to any one of claims 1 to 4, wherein the carbohydrate mixture is a composition expressed as dry matter percentage by weight of the mixture: a. Lactose 0-40% b. Glucose 0-40% c. Galactose 0-40% d. Galactooligosaccharides 10-80%.
  6. 6. A confectionery material according to any one of claims 1 to 5, wherein the carbohydrate mixture is a composition expressed as dry matter percentage by weight of the mixture: Lactose 3-20% Glucose 10-30% a. b. C. d. Galactose 1-10% Galactooligosaccharides 45-70%.
  7. 7. A confectionery material according to any one of claims 1 to 6, wherein the confectionery material comprises a milk product and the milk product comprises greater than 1 0wto/o and less than 90wt% of the carbohydrate mixture by weight of the milk product.
  8. 8. The confectionery material according to claim 7, wherein the milk product comprises greater than 20wt% and less than 60wt% of the carbohydrate mixture by weight of the milk product and the remainder of the milk product is non-carbohydrate milk solids.
  9. 9. A confectionery material according to any one of claims 1 to 8, wherein the material is chocolate, compound, pralines, water- or fat-based confectionery fillings, ganache, toffee, fudge, caramel analogues, chocolate truffles, Scottish tablet, or hard candy.
  10. 10. A confectionery material according to any one of claims 1 to 9, wherein the confectionery material is a milk chocolate or a white chocolate.
  11. 11. A process for preparing a confectionery material of any one of claims 1 to 1 0 comprising the steps of: 24 Date Re9ue/Date Received 2024-05-16 (a) providing a milk substrate comprising a total solids content of between 40wto/o and 75wto/o; (b) treating the milk substrate with an enzyme having transglycosylation activity, and (c) optionally fully or partially inactivating the enzyme.
  12. 12. The process of claim 11, wherein the solution prepared is dried to provide a solid for combination with other ingredients of the confectionery material.
  13. 13. The process of claim 11 or 12, wherein the milk substrate comprises at least 15wto/o lactose based on a dry solids content. Date Re9ue/Date Received 2024-05-16

Description

CONFECTIONERY MATERIAL COMPRISING A CARBOHYDRATE MIXTURE DERIVED FROM A MILK PRODUCT Field of the invention The present invention relates to confectionery comprising an oligosaccharide mixture, which is preferably derived from milk, and the confectionery is preferably a milk- and fat-based confectionery, preferably chocolate. Background of the invention Any discussion of the prior art throughout the specification should in no way be considered as an admission that such prior art is widely known or forms part of common general knowledge in the field. The increasing interest in reduced sugar intake in the diet by health conscious consumers has led to a strong demand for food products with lower sugars. Sugar, however, is a key food ingredient that in addition to imparting natural sweetness to food products also functions to provide bulk and therefore plays a significant role in the structure, volume and mouthfeel of the finished food product. Sugar is a naturally occurring sweetener that as aforementioned provides the sweetness in food products that consumers crave but is also highly calorific and so there is an important need for healthier, non-caloric or low-caloric sweetener alternatives. There have been many approaches that are well known in the art, involving the replacement or reduction of sugars in food products, such as using artificial sweeteners to replace natural sugar. More particularly, for example, for fat based confectionery products such as chocolate, many attempts have been made to provide a substitute for sugar using reduced sugar alcohols or polyols. Other approaches have included using bulking agents such as, non or low-caloric fibres to replace sugar in chocolate compositions. These approaches however, have associated disadvantages, for instance, polyols are well known to have undesirable laxative effects and furthermore such artificial sweeteners are not well perceived by consumers who have a preference for clean label products. There are also certain disadvantages linked to the use of bulking agents to replace sugars in food products; this is mainly the associated undesirable impact on sweetness, usually a reduction in sweetness. Thus, it is generally well known to those skilled in the art of food manufacturing that replacing or reducing sugar in a food composition usually negatively impacts the flavour, and other taste components. For instance, sugar replacers may be slower in onset of the sweetness perception and longer in duration compared to natural sugar and so therefore change the taste balance of a food composition. In addition, sugar replacers may not deliver as sweet a taste as natural sugar and may also exhibit, metallic, cooling, astringent, liquorice-like, and bitter after tastes. In a further example, applying the prior art solutions as aforementioned for fat based confectionery products may also result in similar disadvantages. For instance, using bulking agents such as certain fibres in chocolate compositions usually leads to bitter aftertastes and adds undesirable bulk to the mixture, resulting in an increase in the viscosity of the mixture. This in turn makes it difficult to carry out the standard post-processing of the mixture such as enrobing and moulding which are essential steps towards furnishing a finished chocolate product. Additionally, sugar provides certain sensory and perception properties to products that are very hard to replicate with the above-mentioned sugar replacers. Hence, whilst the calorie 1 Date Rec;ue/Date Received 2024-05-16 WO 2021/018700 PCT /EP2020/070724 content is reduced, the eating experience is often worsened. Proposed routes to overcome these issues often involve an increase in fat content, which offsets the potential health benefits. Moreover, in milk-based confectionery, milk itself contains sugar, i.e. lactose. This also contributes to the sugar content of confectionery where milk is present. It is known to reduce the lactose content of milk using enzymes, for example. Indeed, lactose-free chocolate is also available. However, in order to compensate for the loss of lactose, it is generally necessary to substantially increase the fat content and/or introduce other bulking agents, which, in turn, impact the processing, nutritional value and organoleptic properties of the confectionery, as discussed above. There thus remains the problem of providing low calorie or reduced sugar alternative confectionery products without having a detrimental impact on the sweetness perception and/or any of the above associated problems of the prior art solutions. Accordingly, there remains a need to find low calorie sugar replacers that can be used in a food product or confectionery compositions such as chocolate for example, which avoids the problems of loss or reduction in sweetness, bitter aftertastes and off-flavours and maintain organoleptic properties. It is an object of the present invention to ameliorate at least one disadvantage of the prior art