EP-3808187-B1 - PREMIX FOR FAT-BASED CONFECTIONS AND HEAT-RESISTANT FAT-BASED CONFECTION COMPRISING THE PREMIX

Inventors

• WENTZEL, Joanna
• GLAZIER, BARRY DAVID
• MAXIMILIENNE VAN DAMME, ISABELLA BERNARDA

Dates

Publication Date

20260506

Application Date

20150227

Claims (4)

1. A premix for a fat based confection comprising: an unmilled sweetener which is unmilled dextrose monohydrate, which has an average particle size of greater than 50 microns; and a polyol which is glycerin; wherein the premix comprises from 1 molar equivalent dextrose monohydrate and from 1 to 3 molar equivalents glycerin.
2. The premix of claim 1, wherein the fat based confection is a chocolate composition.
3. A fat based confection prepared from the premix of claim 1 or 2, wherein the fat based confection is heat resistant to 37°C, and wherein the confection comprises 1 wt% dextrose monohydrate and 1 wt% glycerin.
4. The fat based confection of claim 3, wherein the fat based confection is a chocolate composition.

Description

FIELD The present invention relates to a premix for a fat based confection, and a fat based confection prepared from the premix. BACKGROUND Much of the desirable eating experience of chocolate confectionery is related to its ability to melt quickly and completely to provide the consumer thereof with a lubricious, indulgent eating experience. This ability, in turn, is often directly relatable to the use of cocoa butter as at least a portion of the fat component in the confection. With a sharp melting point very near 37°C, cocoa butter provides the desirable melting profile upon ingestion, and thus, a large component of the desired overall consuming experience. However, what is a desirable trait from a consumer's perspective is not necessarily a positive attribute from a manufacturing, shipping and/or handling perspective. For example, the ability of chocolate confections to melt quickly and completely at 37°C can become a product storage and quality concern, in particular in geographies where the environmental temperature averages at or above 37°C. These concerns may be exacerbated in regions where economic circumstances are not conducive to the wide spread use of refrigerated storage. It would thus be desirable to provide heat resistant chocolate confections that provide the desired organoleptic experience, that are yet capable of substantially maintaining their shape and/or structure prior to consumption, i.e., during shipment, storage and/or other handling. Further advantages would be provided if the confections could be manufactured with little, or no, additional added expense, whether in the form of raw materials, capital equipment, or utility costs. US2005118327 A1 describes a tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead distribution, and the remainder being water present in an amount sufficient to ensure that the sugar or polyol is present in aqueous form. BRIEF DESCRIPTION The present invention provides a premix for a fat based confection, and a fat based confection prepared from the premix, as defined in the claims. Unexpectedly, the heat resistance of the confection may be conferred, or enhanced, by at least a portion of a sweetener, which is unmilled dextrose monohydrate, having an average particle size of 50 microns or greater. Such large particle sizes have conventionally been believed to contribute to a gritty or grainy mouthfeel or texture when included in fat based confections. Because many sweeteners and milk or cocoa solids are supplied with particle sizes above 100 microns, those materials have conventionally undergone particle size reduction techniques such as milling, grinding, etc. prior to inclusion in fat based confectionery. It has now been discovered that, in fact, not only does the inclusion of unmilled sweeteners not have such an effect, it surprisingly can increase the heat resistance of the fat based confection as compared to fat based confections including the same sweetener or milk or cocoa solids component milled to a smaller particle size. Since one or more milling/grinding/ particle size reduction steps are thus excluded, time and/or capital cost savings may be provided. The present invention provides a premix for a fat based confection comprising: an unmilled sweetener which is unmilled dextrose monohydrate, which has an average particle size of greater than 50 microns; and a polyol which is glycerin; wherein the premix comprises from 1 molar equivalent dextrose monohydrate and from 1 to 3 molar equivalents glycerin. The present invention also provides a fat based confection prepared from the premix, wherein the fat based confection is heat resistant to 37°C, and wherein the confection comprises 1 wt% dextrose monohydrate and 1 wt% glycerin. The sweetener is unmilled dextrose monohydrate, which has an average particle size of greater than 50 microns. Any milk or cocoa solid can be used. Examples of milk or cocoa solids include nonfat solids, such as nonfat milk solids, defatted cocoa solids and the like, solids containing fat, such as fat containing milk solids, or combinations of any number of these. The fat based confection is heat resistant, and the heat resistance may be enhanced via the inclusion in the confection of the polyol, which is glycerin. Indeed, the heat resistance provided to the chocolate confection may be synergistically enhanced. The unmilled component/polyol combination may be effective to replace any lactose that otherwise may typically be included in a similar confectionery, and in such embodiments, the confectionery may be substantially free of lactose. Emulsifiers or other surface active agents may be used, and so, in some embodiments, the fat based confection comprises lecithin. The taste profile of the heat resistant fat based confection is surprisingly not signif