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EP-4734766-A1 - CONFECTIONARY PRODUCT

EP4734766A1EP 4734766 A1EP4734766 A1EP 4734766A1EP-4734766-A1

Abstract

The present invention relates to a confectionary product comprising sugar, a fat and optionally one or more additional confectionary product ingredients, wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient. The confectionary product comprises the fat in an amount of 1% to 25% by weight of said confectionary product. It further describes a food product comprising the confectionary product and the food product is selected bakery products, desserts, chocolates, candy bars, cereal bars, candies, toffees, pralines. It describes the use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7% by weight of the fat composition, for reducing the moisture migration in a bakery product, a candy bar or a cereal bar.

Inventors

  • IASSONOVA, DILIARA
  • STUBE, Alicia Esther Lam

Assignees

  • Cargill, Incorporated

Dates

Publication Date
20260506
Application Date
20240624

Claims (14)

  1. 1. A confectionary product comprising sugar, a fat and optionally one or more additional confectionary product ingredients, wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient.
  2. 2. The confectionary product according to claim 1 wherein the wax is selected from rice bran wax, sunflower wax, candelilla and carnauba wax.
  3. 3. The confectionary product according to any one of the preceding claims, wherein the confectionary product comprises the fat in an amount of from 1 to 25% by weight of said confectionary product.
  4. 4. The confectionary product according to any one of the preceding claims, wherein the fat present in the confectionary' product is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient and the fat composition is consisting of liquid oil and optional solid fat.
  5. 5. The confectionary product according to claim 4, wherein the liquid oil is selected from the group consisting of: rapeseed oil. high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, canola oil, high oleic canola oil, high oleic soybean oil, soybean oil, flaxseed oil, grapeseed oil, olive oil, peanut oil, com oil, groundnut oil, cottonseed oil and a combination of two or more thereof.
  6. 6. The confectionary product according to claim 4, wherein the liquid oil is selected from the group consisting of: canola oil, rapeseed oil, high oleic rapeseed oil, high oleic canola oil, soybean oil, cottonseed oil and a combination of two or more thereof.
  7. 7. The confectionary' product according to anyone of claims 4 to 6, wherein the solid fat is selected from the group consisting of palm oil, palm kernel oil, coconut oil, cacao butter, shea butter and a combination of two or more thereof.
  8. 8. The confectionary product according to anyone of claims 4 to 6, wherein the solid fat is coconut oil.
  9. 9. The confectionary product according to anyone of preceding claims, wherein the fat is present in an amount of 1% to 15% by weight of said confectionary' product, and wherein the fat is consisting of a wax, an additional liquid oil and a fat composition wherein the fat composition is consisting of coconut oil and a liquid oil selected from the group consisting of rapeseed oil, canola oil, high oleic rapeseed oil, high oleic canola oil, soybean oil, and cottonseed oil and a combination of two or more thereof, and wherein the liquid oil and the additional liquid oil is the same or different.
  10. 10. The confectionary product comprising the fat in an amount of 1 % to 15% by weight of the confectionary product, wax in an amount of 0.005% to 1.75% by weight of the confectionary product, sugar in an amount of 10% to 40% by weight of the confectionary product.
  11. 11. The confectionary product according to claim 11 wherein the confectionary product is a caramel and is further comprising a milk-based product.
  12. 12. A food product comprising the confectionary product according to anyone of the preceding claims and the food product is selected bakery products, desserts, chocolates, candy bars, cereal bars, candies, toffees, pralines.
  13. 13. A method of producing a confectionary product according to anyone of claims 1 to 11 and the method is comprising the following steps: mixing confectionary product ingredients, adding wax, a fat composition consisting of liquid oil and optionally a solid fat, and adding optionally additional liquid oil, and forming the confectionary product.
  14. 14. Use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 1 to 10%, 2 to 8%, 3 to 5% by weight of the fat composition, for reducing the moisture migration in a bakery product, a candy bar or a cereal bar.

Description

CONFECTIONARY PRODUCT CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application claims the benefit of 63/510,371, filed June 27, 2023, which is hereby incorporated by reference in its entirety. FIELD OF THE INVENTION [0002] The present invention relates to a confectionary product comprising sugar, fat and a wax. BACKGROUND OF THE INVENTION [0003] Confectionary7 products such as caramel, are viscous products that are usually consumed with multi -textured confection products or bakery products of which the distinct texture is appreciated by the consumer. Yet placing high moisture components directly in contact with components of a crisp nature may be problematic due to moisture migration. [0004] Moisture migration has been addressed by either using less moisture in the confectionary products, which may result in confectionary products, such as caramel that are not easy to process or may have other impacts on the appreciation of the products by the consumer. [0005] Moisture barriers have also been used to block or hamper the moisture migration. [0006] Y et, there is still a need to keep the moisture migration and maintain texture under control. [0007] The current product provides such a solution. SUMMARY OF THE INVENTION [0008] The present invention relates to a confectionary product comprising sugar, a fat and optionally one or more additional confectionary7 product ingredients, wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary7 product ingredient. Preferably7 the confectionary product is caramel. [0009] The invention further relates to a food product comprising the confectionary product according to anyone of the preceding claims and the food product is selected from bakery products, desserts, chocolates, candy bars, cereal bars, candies, toffees, pralines. [0010] It further relates to a method of producing a confectionary product according to the present invention and the method is comprising the following steps: mixing confectionary product ingredients, adding wax, a fat composition consisting of liquid oil and optionally a solid fat, and adding optionally additional liquid oil and forming the confectionary product. [0011] The present invention also relates to the use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7%, 1 to 6%, 3 to 5% by weight of the fat composition, for reducing the moisture migration in a bakery product, a candy bar or a cereal bar. DETAILED DESCRIPTION [0012] The present invention relates to a confectionary product comprising sugar, a fat and optionally one or more additional confectionary' product ingredients, wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient. Confectionary' product [0013] A confectionary product is a food item rich in sugar. Preferably the confectionary product is caramel. [0014] Caramels typically encompass a wide classification of milk-based confections with varied texture from a creamy smooth fluid caramel to a hard candy-type caramel, depending primarily on water content. The water content of caramel may be as low as 4-5% and as high as about 18%, leading to different textures. Caramels with low water content (4%) have a glass transition temperature above room temperature and behave like hard candy. Caramels with a high water content (18%) may be fluid and runny, suitable for use as a sauce or for depositing into a mold. Several commercial caramels have a water content of about 10%, giving a texture that is firm but chewy. [0015] The confectionary product is comprising sugar, fat and optionally one or more additional confectionary' product ingredients. The confectionary7 product ingredient may provide extra sugar, extra fat, proteins and/or carbohydrates. Fat [0016] The fat present in the confectionary' product is consisting of a wax, a fat composition, optionally additional liquid oil. optionally fat component present in confectionary product ingredient. [0017] In one aspect of the invention, the confectionary product comprises the fat in an amount of from 1 to 25%, from 2% to 20%, from 5% to 15% by weight of said confectionary product. Fat Composition [0018] The fat composition itself is consisting of liquid oil and optionally a solid fat. The liquid oil of the fat composition can be the same or can be different from the optionally additional liquid oil that may be present in the fat. [0019] The term ‘ “oil or fat” relates to a lipophilic substance that is substantially containing triglycerides, i.e. at least 90 wt.%, at least 95 wt.%, or at least 97 wt.% of triglycerides, expressed on total weight of the oil/fat. The oil may further comprise mono- and diglycerides, as well as free fatty acids in a combined amount of less than 10 wt.%. less than 5 wt.%, or less than 3 wt