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. T rans 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 processability, such as giving a much softer and stickier filling composition, which can be unprocessable.

US2002/0106426 A1 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 A1 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 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. The filling compositions of the present invention comprise the structuring agent in an amount of at least 0.25wt% (based on the total weight of the filling composition) and less than or equal to 25.0wt%, preferably between 0.5wt% and 20.0wt%, preferably between 1.0wt% and 15.0wt%, preferably between 1.5wt% and 12.0wt%, preferably between 2.0wt% and 10.0wt%, preferably between 4.0wt% and 8.0wt% and preferably between 5.0wt% and 8.0wt%. 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 2.0wt% and 10.0wt%, 4.0wt% and 8.0wt%, and 5.0wt% and 8.0wt%.

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. 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 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 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 lUPAC 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 lUPAC 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 lUPAC 2.150a at20°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 lUPAC 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 lUPAC 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 lUPAC 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 lUPAC 2.150a at20°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 lUPAC 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 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%<Oleic acid <43.1%, Mid Oleic: 43.1%<Oleic acid <71.8%, High oleic: 71.8%<Oleic acid <90.7%, Ultra/Very-high oleic, 90.7<oleic acid. For example, safflower oil: conventional oil: 8.4%<Oleic acid <21.3%; and High oleic: 70.0%<Oleic acid <83.7%. Additionally, high oleic acid variants of the following oils are available, soybean oil (70.0%<Oleic acid <90.0%), rapeseed oil (70.0%<Oleic acid <90.0%), olive oil (70.0%<Oleic acid <90.0%), canola (70.0%<Oleic acid <90.0%), and algae oil (80.0%<Oleic 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. 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. 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. 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. In preferred embodiments, the sweet filling comprises an amount of sugar of about 10% to 70wt% based on the total weight of the filling, preferably from about 15% to 60wt%, such as from about 20% to 50wt%, such as from about 25% to 45wt% sugar. In preferred embodiments, the sweet filling comprises an amount of milk powder of about 10% to 70wt% based on the total weight of the filling, preferably from about 15% to 60wt%, such as from about 20% to 50wt%, such as from about 25% to 45wt%.

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 7.0wt% and 20wt% 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. 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, 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. 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 0.1 m/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. 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, Godaiming, 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. T rigger 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 1a and 1b

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 lUPAC 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.

The reference filling had a hardness of 6.2.

Example 4 was prepared by the same method with the following composition:

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.