CN119789790A - Filling composition - Google Patents

Abstract

The present invention relates to a filling composition, the filling composition comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improved baking stability compared to an equivalent composition without the second emulsifier. The present invention provides a food comprising the filling composition. The present invention also provides the use of the second emulsifier to improve the baking stability of the composition.

Description

Stuffing composition

Cross Reference to Related Applications

The application claims the benefit of european application number 22193024.1 filed 8/30 of 2022, which is incorporated herein by reference in its entirety.

Technical Field

The present invention relates to a food, in particular a baked product. In particular, the present invention relates to a filling composition.

Background

The use of filling (including toppings, inclusions, coatings, etc.) compositions in food manufacture is popular due to the variety of foods, flavors and textures that can be created. Different types of fillings may be used. However, they generally have a relatively high fat content and, thus, may be referred to as fat-based compositions (e.g., fat-based filling compositions or simply "fat fillings"). These fat-based compositions are typically used in or with baked products. Such products typically comprise, in addition to a fat-based composition, a dough component (such as a muffin dough, a cookie dough or any other kind of baked dough), wherein the fat-based composition typically has a different texture, color and/or taste profile than the dough component.

The bake stability (also known as heat resistance or thermal stability) of these fat-based compositions remains a problem in the food industry. The bake stability is the retention of shape, color and texture of the composition during baking.

Fat-based compositions with low bake stability will lose their original shape when exposed to high bake temperatures, they may deform, may flow out, etc. Furthermore, the original texture is affected and the initially smooth/creamy and soft composition will after baking be transformed into a granular/brittle and harder composition, which results in an unattractive final product. Furthermore, maillard reactions (Maillard reaction) and caramelization may occur during baking and the color of the applied product may change. Thus, good baking stability is characterized by good shape stability (e.g., characterized by low flow out), good texture stability (e.g., characterized by a smooth, non-brittle texture), and good color stability (e.g., no undesirable browning) after baking the food product.

Currently, to prevent the above problems, some fat-based compositions are added to the food product only after baking. Thus, heating of the fat-based composition itself is prevented. Such products typically have a short shelf life. Other solutions include reducing the fat content of the filling or adding stabilizers or fillings, such as rice flour. The former solution tends to produce dry, brittle end products with less creamy texture. The latter solution produces undesirable products from the point of view of labelling, and also negatively affects flavour and texture. They may also reduce shelf life stability as they attract or absorb water.

WO 2017/165731 relates to a bake-stable composition comprising 30 to 60wt% sweetener, 20 to 45 wt% lipid, and 1 to 20 wt% caseinate.

"Chocolate flavored spread" refers to spreads that contain sweeteners, lipids and emulsifiers. No disclosure is made regarding the amount of emulsifier.

WO 2022/165292 A1 relates to a filling composition comprising an aqueous phase comprising water, glycerol and 15 to 30 wt% sorbitol and a fat phase, wherein the filling composition further comprises milk powder, whey and starch. The stuffing is salty composition. "multi-benefit chocolate spread bun (Nutella Stuffed Buns)" relates to spreads comprising sweetener, lipid and emulsifier. No disclosure is made regarding the amount of emulsifier.

Hasenhuettl et al, "Food Emulsifiers and Their Applications" is a review of emulsifiers.

CN112841253a relates to catshida sauce (custard sauce) and its preparation method. The mass percentage of the sweetener is 10 to 15 percent.

"Hazelnut Cocoa butter (Hazelnut SPREAD WITH Cocoa)" relates to a filling composition. The composition comprises soybean lecithin as an emulsifier. No disclosure is made regarding the amount of emulsifier.

US2010/00178388A1 relates to a fluffy, bake stable filling that is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior.

However, there remains a need to provide alternative bake-stable compositions for use in foods, particularly baked products.

Disclosure of Invention

The present invention provides a filling composition that overcomes the above-mentioned drawbacks.

The present invention provides a filling composition comprising a sweetener, a lipid, a first emulsifier, and a second emulsifier. The first emulsifier and the second emulsifier are different and the filling composition has improved baking stability compared to an equivalent composition without the second emulsifier.

The present invention provides a food comprising the above-described filling composition.

The invention also provides the use of a second emulsifier to improve the bake stability of a filling composition.

Other example embodiments are discussed herein.

Representative features of the present invention are listed in the following clauses, which may be present alone or in any combination with one or more features disclosed in the text of this specification.

The invention is as described in the following clauses:

Clause 1: a filling composition comprising:

A sweetener;

A lipid;

a first emulsifier, and

A second emulsifier is used to prepare the emulsion,

Wherein the first and second emulsifiers are different, and wherein the filling composition has improved baking stability compared to an equivalent composition without the second emulsifier.

Clause 2 the filling composition of clause 1, wherein the first and second emulsifiers are selected from the group consisting of lecithin, mono-diglycerides, ammonium phosphatides, propylene-1, 2-glycol esters of fatty acids, sucrose glycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate sorbitan esters, sorbitan tristearate, stearoyl-2-lactate, and mixtures of two or more thereof.

Clause 3 the filling composition according to any of the preceding clauses, wherein the first emulsifier is lecithin and the second emulsifier is mono-diglycerides.

Clause 4 the filling composition of any of the preceding clauses, wherein the second emulsifier is present in an amount of about 0.5 to 3 weight percent based on the weight of the filling composition.

Clause 5 the filling composition of any of the preceding clauses, wherein the second emulsifier is present in an amount of about 0.5 weight percent, 1 weight percent, 1.5 weight percent, 2 weight percent, 2.5 weight percent, or 3 weight percent based on the weight of the filling composition.

Clause 6 the filling composition of any of the preceding clauses, wherein the sweetener is present in an amount of about 30 to 80 weight percent based on the weight of the filling composition.

Clause 7 the filling composition of any of the preceding clauses, wherein the lipid is present in an amount of about 20 to 50 weight percent based on the weight of the filling composition.

Clause 8 the filling composition of any of the preceding clauses, wherein the first emulsifier is present in an amount of about 0.1 to 2 weight percent based on the weight of the filling composition.

Clause 9 the filling composition of any of the preceding clauses, wherein the filling composition comprises 3% or less moisture.

Clause 10 the filling composition according to any of the preceding clauses, wherein the filling composition further comprises an ingredient selected from the group consisting of a colorant, a flavoring agent, a chocolate solid, and mixtures thereof.

Clause 11 the filling composition according to any of the preceding clauses, wherein the filling composition has a better shape retention, a better texture retention and/or a better color retention after baking relative to an equivalent composition prepared without the second emulsifier.

Clause 12 the filling composition according to any of the preceding clauses, wherein the filling composition does not comprise caseinate.

Clause 13 the filling composition according to any of the preceding clauses, wherein the filling composition comprises sucrose, palm oil, lactose, mono-diglycerides and lecithin, preferably together with rapeseed oil.

Clause 14 the filling composition according to any of the preceding clauses, wherein the filling composition has a particle size of at most 30 μm, a viscosity of 1200 to 2300mpa.s and at most 1% moisture.

Clause 15 a food comprising the filling composition according to any of the preceding clauses.

Clause 16-use of a second emulsifier to improve the bake stability of the filling composition according to any of the preceding clauses.

Detailed Description

Reference will now be made in detail to certain embodiments of the disclosed subject matter. While the disclosed subject matter will be described in conjunction with the enumerated claims, it should be understood that the illustrated subject matter is not intended to limit the claims to the disclosed subject matter.

Throughout this document, values expressed in a range format should be construed in a flexible manner to include not only the values explicitly recited as the limits of the range, but also to include all the individual values or sub-ranges encompassed within that range as if each value and sub-range is explicitly recited. For example, a range of "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted to include not only about 0.1% to about 5%, but also individual values (e.g., 1%, 2%, 3%, and 4%) and sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. Unless otherwise indicated, the statement "about X to Y" has the same meaning as "about X to about Y". Also, unless otherwise indicated, the statement "about X, Y or about Z" has the same meaning as "about X, about Y, or about Z".

As used herein, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" encompasses a single substituent as well as two or more substituents, and the like. It should be understood that any term in the singular may include its plural counterparts and vice versa.

The term "or" is used to refer to a non-exclusive "or" unless otherwise indicated. At least one of "a and B" is stated to have the same meaning as "A, B or a and B".

Also, it is to be understood that the phraseology or terminology employed herein, and not otherwise defined, is for the purpose of description and not of limitation. Any use of chapter titles is intended to aid in reading the file and should not be construed as limiting, and information related to chapter titles may appear within or outside of that particular chapter. Any publications, patents, and patent documents cited in this document are incorporated by reference in their entirety as if individually incorporated by reference. If there is a discrepancy in usage between this document and those documents so incorporated by reference, the usage in the incorporated references should be considered as supplementary to the usage in this document, and for the discrepancy to be irreconcilable, the usage in this document is subject to.

As used herein, the terms "for example," "such as," or "comprising" are intended to introduce examples that further clarify more general subject matter. These examples are provided solely as an aid in understanding the application described in this disclosure and are not intended to be limiting in any way unless otherwise specified.

As used herein, the term "about" may allow for some degree of variability in a value or range, for example, within 10%, within 9%, within 8%, within 7%, within 6%, within 5%, within 4%, within 3%, within 2% or within 1% of a specified limit of a specified value or range, and include the exact specified value or range.

As used herein, the term "sufficient amount" means that the amount of ingredient added is sufficient to achieve the desired result, but not more, as determined by one of ordinary skill in the art based on conventional knowledge in the art.

The present invention relates to a filling composition comprising a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different and the filling composition has improved baking stability compared to an equivalent composition without the second emulsifier.

Food products (e.g., baked products, including biscuits, cakes, cookies, pastries, puffed pastries, muffins, etc.) contain a creamy filling that is wrapped in the product, sandwiched between two layers of the product (e.g., between two layers of the biscuits), dispersed throughout the product, for example, disposed as a layer on the product, or as a coating covering one or more surfaces of the product. Baking stability is difficult to achieve because the filling composition is typically rich in fat (which is necessary for creaminess) and the fat typically melts and can exude from the filling into the surrounding baked good, causing the filling to lose its shape, be absorbed by the baked good, or become dry and brittle.

The filling composition of the present invention may be used in a variety of applications, and in one aspect, the filling composition may be used in baked products. Advantageously, in use, the filling composition maintains a desired texture (e.g., creamy texture) and/or shelf-life stability and/or flavor and/or color. In this context, "in use" means in the finished food product, preferably in the baked good. The filling composition maintains these desirable characteristics despite exposure to elevated temperatures. Elevated temperature generally refers to a temperature above 100 ℃, such as 140 ℃ to 280 ℃, 160 ℃ to 260 ℃, or 180 ℃ to 240 ℃, but it may include any temperature above the melting point of the lipids contained in the filling composition. As used herein, "desired" refers to consumer preferences. Thus, the desired texture is a consumer acceptable or preferred texture. Advantageously, the filling composition will retain similar or identical characteristics (i.e., texture, color, flavor, and/or shelf life stability) to those of the filling composition prior to exposure to the elevated temperature in use. The filling composition of the present invention also prevents fat from melting and exuding from the filling into the surrounding product during baking.

Stuffing material

The terms "filling" and "filling composition" are used interchangeably herein and include fillings that are fully or partially wrapped in the food product, inclusions that are sandwiched between layers of the food product, dispersed throughout the food product, e.g., in the form of beads, blocks, drops, flakes, or other regular or irregular shapes, e.g., toppings disposed as layers on the food product, and/or coatings that substantially cover one or more surfaces of the food product.

In one aspect, the filling composition is added to the food product prior to baking, i.e., to an uncooked or only partially cooked baked product. It will be advantageously used as a filling composition for use in baked products, and preferably as a wrapped, sandwiched or inclusion type filling.

The filling composition of the present invention may or may not comprise cocoa powder. Preferably, the filling composition of the present invention does not comprise cocoa powder. Filling compositions that do not contain cocoa powder are commonly referred to in the art as "white fillings". Typically, the white filling comprises fat, sugar and milk solids, and optionally additional ingredients, such as flavoring agents.

In one aspect, the filling composition has a small particle size, preferably 60 μm and less, such as 50 μm and less, or 40 μm and less, or 30 μm and less, for example 1 μm to 60 μm, or 1 μm to 50 μm, or 1 μm to 40 μm, or 1 μm to 30 μm, or 20 μm to 30 μm. Particle size may be obtained by refining the ingredients using techniques such as roll refining or dry milling. Particle size can be measured with a micrometer (also known as a screw micrometer). When using micrometer, the particle size value of a given ingredient corresponds to the particle size of the largest particle.

Sweetener composition

The sweetener may be any suitable sweetener for use in the compositions as described herein, in particular for use in a filling composition, preferably as a wrapped, filled or inclusion type filling. The sweetener may be a mixture of several sweeteners. The sweetener may be a nutritive carbohydrate sweetener and/or a sugar substitute.

Suitable nutritive carbohydrate sweeteners may be, but are not limited to, sucrose (e.g., from sugar cane or sugar beet), glucose, fructose, lactose, maltose, glucose syrup, fructose syrup, cereal syrup, invert sugar, honey, maple sugar, brown sugar, syrup, and the like. Nutritive carbohydrate sweeteners may be used in crystalline or syrup form.

Suitable sugar substitutes may be, but are not limited to, fillers, sugar alcohols (i.e., polyols) or high intensity sweeteners or combinations thereof.

Suitable high intensity sweeteners include aspartame (aspartame), acesulfame (acesulfame) salts (such as acesulfame-K), saccharin (saccharin), cyclamate (cyclamate), sucralose (sucralose), alitame (alitame), neotame (neotam), stevioside (stevioside), glycyrrhizin (glycyrrhizin), neohesperidin dihydrochalcone (neohesperidin dihydrochalone), monatin (monatin), monellin (monellin), thaumatin (thaumatin), brazzein (brazzein), and mixtures of two or more thereof.

The polyol may be selected from tetritol, pentose alcohol, hexitol, and higher polyols, etc. The polyol may be, but is not limited to, sorbitol, mannitol, xylitol, arabitol, iditol, galactitol, maltitol, isomalt, erythritol, lactitol, and mixtures of two or more thereof.

Suitable fillers may be any filler commonly used in the art and include polydextrose, cellulose and derivatives thereof, maltodextrin and the like and mixtures thereof.

Preferably, the sweetener comprises sucrose, and more preferably, the sweetener is sucrose.

The sweetener is present in the compositions of the present invention in an amount of from 30 wt% to 80 wt%, more preferably from 40 wt% to 50 wt%, even more preferably from 45 wt% to 50 wt%, from 50 wt% to 75 wt%, or from 60 wt% to 72 wt%, based on the weight of the composition. It will be understood that this amount refers to a nutritive carbohydrate sweetener and that in the case of sugar substitutes, the skilled person will be able to determine the appropriate amount for achieving equivalent sweetness.

Lipid

The lipid present in the composition of the invention may be a fat and/or an oil. Fats are solid at room temperature (20 ℃) and oils are liquid at room temperature (20 ℃).

The lipid is present in the composition of the invention in an amount of 20 to 50 wt%, preferably 25 to 45 wt%, more preferably 28 to 40 wt%, based on the weight of the composition.

The lipid may be any suitable lipid for use in the compositions of the invention as described herein, in particular for use in filling compositions. The lipid may be a single lipid or may be a mixture of several lipids. The lipid may be modified, for example by hydrogenation, transesterification and/or fractionation, or it may be in its natural state, although it is desirably refined. Preferably, the lipid may comprise one or more vegetable lipids, such as palm oil, palm kernel oil, shea butter, cocoa butter, coconut oil, rapeseed oil, soybean oil, corn oil or sunflower oil. Alternatively, it may comprise or consist of cocoa butter substitutes (including cocoa butter substitutes, substitutes and/or equivalents). Lipids may also include milk fat, preferably amorphous milk fat.

The specific lipid to be used will be determined by the person skilled in the art based on the desired end use. For example, for filling compositions, the lipid preferably comprises rapeseed oil, palm oil and/or palm kernel oil. While not wishing to be bound by theory, it is believed that the addition of palm kernel oil and/or palm oil helps to provide structure to the composition to keep it pumpable and processable at room temperature. For inclusion type fillings, the lipid preferably comprises or consists of a fat that is solid at room temperature, such as shea butter, coconut oil, cocoa butter and/or cocoa butter substitutes. For the production of white chocolate or white complex compositions, the lipid preferably comprises amorphous milk fat and one or more vegetable lipids.

Preferably, the filling composition of the present invention comprises from 2 wt% to 15 wt%, more preferably from 4 wt% to 8 wt%, such as about 5 wt% palm oil and/or palm kernel oil, based on the weight of the composition, the remaining lipid preferably being a vegetable oil, such as sunflower oil or rapeseed oil. Furthermore, it may be advantageous for the composition to comprise from 1 to 2% by weight of anhydrous milk fat, based on the weight of the composition, to improve the taste profile of the composition.

Emulsifying agent

The filling composition comprises a first emulsifier and a second emulsifier. It has surprisingly been found that the addition of the second emulsifier can improve the baking stability of the filling composition. Advantageously, the filling composition of the present invention has improved baking stability compared to other filling compositions that do not contain a second emulsifier (e.g., other filling compositions that contain only a first emulsifier but no second emulsifier (i.e., equivalent compositions that do not contain a second emulsifier)).

Without being bound by theory, it is believed that the first emulsifier is a surfactant that will smooth the flow of the product by stabilizing the sugar coated with fat and preventing aggregation of the sugar. It is believed that liquefying the ingredients of the filling and reducing viscosity (i.e., increasing flowability). It has surprisingly been found that the addition of the second emulsifier does not increase flowability, but rather prevents fat from migrating from the filling to the surrounding environment (e.g., dough) during baking (i.e., reduces the flowability of the heated filling).

In one aspect, the first emulsifier and the second emulsifier are different. Preferably, the first and second emulsifiers are each selected from the group consisting of lecithin (such as soybean lecithin, sunflower lecithin), mono-diglycerides, ammonium phosphatide, propylene-1, 2-diol esters of fatty acids, sucrose glycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate sorbitan esters, sorbitan tristearate, stearoyl-2-lactate, and mixtures of two or more thereof. As used herein, the term "mono-diglyceride" is used to refer to a monoglyceride, a diglyceride, or a mixture of both. Preferably, it refers to a mixture of mono-and diglycerides.

Advantageously, the second emulsifier is selected from the group consisting of lecithin (more preferably sunflower lecithin), mono-diglycerides and mixtures thereof. Preferably, the first emulsifier is lecithin and the second emulsifier is mono-diglycerides. More preferably, the first emulsifier is soy lecithin and the second emulsifier is mono-diglycerides.

The second emulsifier is preferably present in an amount of about 0.5% to 3% by weight based on the weight of the filling composition. More preferably, the second emulsifier will be present in an amount of about 0.5 wt%, 1 wt%, 1.5 wt%, 2 wt%, 2.5 wt%, or 3 wt%, based on the weight of the filling composition. More preferably, the second emulsifier will be present in an amount of about 1% by weight based on the weight of the filling composition.

The first emulsifier is preferably present in an amount of about 0.1% to 2% by weight based on the weight of the filling composition. More preferably, the first emulsifier is present in an amount of about 0.1 wt%, 0.5 wt%, 1 wt%, 1.5 wt%, or 2 wt%, based on the weight of the filling composition.

Advantageously, the total amount of the first and second emulsifiers is about 0.6 to 5 wt%, 1.5 to 4.5 wt%, 1.1 to 3 wt%, or 1 to 1.28 wt%, based on the weight of the filling composition.

The term "bake stability" refers to texture retention (preferably a smooth texture or a creamy texture) during and after baking, shape retention during baking (which preferably results in lower bleeding during baking compared to a comparable filling composition without the second emulsifier), and/or color retention (e.g., less browning or darkening during baking).

The composition of the present invention maintains its shape well during baking. Shape retention was evaluated based on visual appearance after baking as described in method 1 below.

The composition according to the invention is also characterized in that it advantageously has a smooth or creamy texture after baking and preferably has no or only minor color change. The smooth or creamy texture was determined by evaluating the graininess, melting behavior in the mouth and viscous behavior in the mouth based on visual appearance and mouthfeel according to method 2 below. The color can be assessed visually. Advantageously, the compositions of the present invention have better color stability (i.e., less color change/less browning) after baking than an equivalent composition without the second emulsifier.

Advantageously, the filling composition has better shape retention, better texture retention and/or better color retention after baking relative to an equivalent composition prepared without the second emulsifier.

Preferably, the compositions of the present invention have a viscosity of 500mpa.s to 10000mpa.s, more preferably 1500mpa.s to 5000mpa.s, 3000mpa.s to 5000mpa.s, 1,200mpa.s to 2,300mpa.s, 1200mpa.s to 1500mpa.s or 1500mpa.s to 2300 mpa.s. The viscosity was measured according to the following method 3.

The compositions of the present invention are preferably provided in a ready-to-use form. In other words, it is preferably in a form that can be applied directly or incorporated directly into the baked product, i.e. without the addition of other ingredients or the need for specific processing or preparation steps. This distinguishes the compositions of the present invention from compositions that require the addition of, for example, water or milk to form a mousse, whipped, cream or jelly prior to use. Thus, the composition of the present invention is preferably a non-powder filling composition, i.e. the composition is not a premix in powder form or in other forms. The term "powder" is understood to mean any loose or flowable powder, or particulate or granular composition.

The composition of the invention may be produced by mixing together the individual ingredients (sweetener, lipid, first emulsifier, second emulsifier and any other ingredients), preferably until a homogeneous composition is obtained. These components may be added sequentially, in any order, or simultaneously. The present invention provides a method of producing a filling composition, in particular a bake-stable filling composition.

The present invention also provides a food product comprising the filling composition of the present invention and one or more additional food ingredients. Such food products (whether in uncooked, cooked, or partially cooked form) may include baked food products such as pastries, puffed pastries, cakes, muffins, biscuits, and the like. In one aspect, a method of producing such a food product comprises the steps of (i) providing a dough or dough mixture, and (ii) adding the filling composition of the present invention. In the case of using a dry dough mixture in step (i), the method may further comprise the step of completing the dough by adding a liquid such as water, milk and/or eggs. The method may further comprise one or more shaping steps wherein the dough is shaped before and/or after the addition of the filling composition of the present invention. The prepared product may then be stored (preferably refrigerated or frozen) or cooked.

Other ingredients

The filling composition of the present invention may also comprise other milk ingredients, such as milk solids. Milk solids may be included in the compositions of the present invention in an amount of from 1% to 10% by weight, preferably from 5% to 10% by weight, based on the weight of the composition. Milk solids may include, for example, skim milk powder comprising less than 2% by weight milk fat, whole milk powder comprising about 2% to 4% by weight milk fat, and mixtures thereof.

The composition may also include one or more other ingredients, depending on the end use of the composition. Such additional ingredients may include coloring agents, flavoring agents, chocolate solids (such as cocoa powder or cocoa liquor), and the like. For example, the filling composition may be a strawberry filling comprising a strawberry flavor and/or a pink colorant.

The compositions of the present invention may comprise some water. However, this will come primarily from the moisture present in the other ingredients of the composition and will preferably comprise no more than 3% by weight of the total composition. Thus, the composition may comprise 0.5 to 3 wt% water. More preferably, the water content of the composition will be from 1.5 wt% to 2 wt%, based on the total weight of the composition. Ideally, the compositions of the present invention will not contain free water, i.e., no water is added to the composition.

In one aspect, the filling composition comprises 3% or less moisture. In another aspect, the filling composition comprises no more than 1% moisture.

Preferably, the filling composition will not comprise any flour, such as rice flour, starch (including modified starches), caseinates (except as part of other dairy-based ingredients (e.g. milk solids) or other structure or stabilizing agents.

The present invention relates to food, preferably baked products, comprising a filling composition as described herein. The invention also relates to the use of a second emulsifier to improve the bake stability (especially to increase shape, texture and/or color stability during and after baking) of a filling composition compared to an equivalent composition without the second emulsifier.

In one aspect, the filling composition comprises sucrose, palm oil, lactose, mono-diglycerides, and lecithin. In another aspect, the filling composition comprises sucrose, palm oil, lactose, mono-diglycerides, lecithin, and rapeseed oil.

In one aspect, the filling composition comprises sucrose, palm super oil (palm super oil), lactose, mono-diglycerides, and lecithin (such as soy lecithin). In another aspect, the filling composition comprises sucrose, super soft palm oil, lactose, mono-diglycerides, lecithin (such as soy lecithin) and rapeseed oil.

In one aspect, the filling composition comprises 55 wt% sucrose, 26 wt% super soft palm oil, 17 wt% lactose, 1 wt% mono-diglyceride, and 0.6 wt% lecithin (such as soybean lecithin) based on the weight of the filling composition. In another aspect, the filling composition comprises 55 wt% sucrose, 26 wt% super soft palm oil, 17 wt% lactose, 1 wt% mono-diglyceride, 0.6 wt% lecithin (such as soy lecithin), and a sufficient amount of canola oil, based on the weight of the filling composition. In one aspect, the filling composition further comprises a sufficient amount of a colorant (such as red beet juice) and/or a flavoring agent.

Measurement method

Method 1-shape retention:

The shape retention of the filling composition was evaluated based on the visual appearance after baking.

Method 2-texture/color:

the texture (including creaminess and graininess) of the filling composition was assessed by visual appearance and by tasting the baked composition after baking.

The color of the filling composition was assessed visually.

All these parameters were evaluated by a taste panel of 3 trained panelists.

Method 3-viscosity

The viscosity was measured at 40 ℃.

The viscosity of the pre-baked filling composition was measured using an Anton Paar MCR51 rheometer connected to a cylinder measuring system CC27 following the ISO 3219 method.

The invention will now be illustrated in the following examples.

Examples

Example 1:

A filling composition was prepared based on the ingredients listed in table 1. The retained state of viscosity, particle size, texture and shape and color are also shown in table 1.

TABLE 1

As can be seen from table 1, the filling composition of example 1 is more stable during and after baking than the comparative example without the second emulsifier in terms of texture, shape and color.

Example 2:

A filling composition was prepared based on the ingredients listed in table 2. The retained state of viscosity, particle size, texture and shape and color are also shown in table 2.

TABLE 2

As can be seen from table 2, the filling composition of example 1 was more stable during and after baking than the comparative example without the second emulsifier in terms of texture, shape and color.

Claims (15)

1. A filling composition comprising: Sweeteners; Lipids; a first emulsifier; and Second emulsifier, wherein the first emulsifier and the second emulsifier are different, wherein the sweetener is present in an amount of about 30 wt % to 80 wt % based on the weight of the filling composition, wherein the second emulsifier is present in an amount of about 0.5 wt % to 3 wt % based on the weight of the filling composition, and wherein the filling composition has improved baking stability compared to an equivalent composition without the second emulsifier. 2. The filling composition according to claim 1, wherein the first emulsifier and the second emulsifier are selected from the group consisting of: lecithin, mono-diglycerides, ammonium phosphatide, propane-1,2-diol esters of fatty acids, sucrose esters of fatty acids, sucrose glycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate sorbitan esters, sorbitan tristearate, stearoyl-2-lactate, and a mixture of two or more thereof. 3. A filling composition according to any one of the preceding claims, wherein the first emulsifier is lecithin and the second emulsifier is a mono-diglyceride. 4. The filling composition according to any of the preceding claims, wherein the second emulsifier is present in an amount of about 0.5 wt %, 1 wt %, 1.5 wt %, 2 wt %, 2.5 wt % or 3 wt % based on the weight of the filling composition. 5. The filling composition according to any one of the preceding claims, wherein the lipid is present in an amount of about 20 wt% to 50 wt% based on the weight of the filling composition. 6. The filling composition according to any one of the preceding claims, wherein the first emulsifier is present in an amount of about 0.1 wt% to 2 wt% based on the weight of the filling composition. 7. A filling composition according to any one of the preceding claims, wherein the filling composition comprises 3% or less moisture. 8. A filling composition according to any one of the preceding claims, wherein the filling composition further comprises an ingredient selected from the group consisting of colourants, flavourings, chocolate solids and mixtures thereof. 9. A filling composition according to any preceding claim, wherein the filling composition has better shape retention, better texture retention and/or better color retention after baking relative to an equivalent composition prepared without the second emulsifier. 10. A filling composition according to any preceding claim, wherein the filling composition does not comprise caseinate. 11. A filling composition according to any one of the preceding claims, wherein the filling composition comprises sucrose, palm oil, lactose, mono-diglycerides and lecithin, preferably together with rapeseed oil. 12. A filling composition according to any one of the preceding claims, wherein the filling composition has a particle size of at most 30 μm, a viscosity of 1200 to 2300 MPa.s and a moisture content of at most 1%. 13. A filling composition according to any preceding claim, wherein the filling composition does not comprise any flour. 14. A food product comprising a filling composition according to any one of the preceding claims. 15. Use of a second emulsifier to improve the baking stability of a filling composition according to any one of the preceding claims.