US 2019/0174792 A1 · CONFECTIONERY COMPOSITION COMPRISING BRAN-LIKE MATERIAL

Abstract

There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90,3 less than or equal to 350 microns, and D50,3 less than or equal to 50 microns, and optionally D10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products.

Claims25

Dependent claims

A confectionery composition comprising from 0.5% to 30% by weight based on the total weight of the composition of an edible, processable, microbially released, flavor acceptable bran-like material, comprising the following parameters:

(i) the bran like material has a mean particle size by volume (Vol. MPS) of from 5 to 100 microns;
(ii) the bran like material has a volume particle size distribution (Vol. PSD) having the parameters:
D90,3 less than or equal to 350 microns, and
D50,3 less than or equal to 50 microns, and
(iii) the bran like material has a mean particle sphericity as measured by a Smean of greater than or equal to 0.75;
(iv) where processable denotes the bran-like material has an oil holding capacity (OHC) of from 0.7 to 1.5;
where
(v) where microbially released denotes that the bran-like material satisfies the criteria that Samonella is not detected in a 25 g sample of the edible material;
and
(vi) where flavor acceptable denotes that the bran-like material has:
a lipase activity (LA) of less than or equal to 2 U/g;
and
a peroxidase activity (PA) of less than or equal to 2 U/g and wherein the confectionery composition denotes a composition suitable for preparing a confectionery product and/or sugar confections.

10 more elements

A method of obtaining a confectionery composition comprising from 0.5% to 30% by weight based on the total weight of the composition of an edible, processable, microbially released, flavor acceptable bran-like material, comprising the following parameters (i) the bran like material has a mean particle size by volume (Vol. MPS) of from 5 to 100 microns, (ii) the bran like material has a volume particle size distribution (Vol. PSD) having the parameters D90,3 less than or equal to 350 microns, and D50,3 less than or equal to 50 microns, and (iii) the bran like material has a mean particle sphericity as measured by a Smean of greater than or equal to 0.75, (iv) where processable denotes the bran-like material has an oil holding capacity (OHC) of from 0.7 to 1.5;

where (v) where microbially released denotes that the bran-like material satisfies the criteria that Samonella is not detected in a 25 g sample of the edible material, and (vi) where flavor acceptable denotes that the bran-like material has:
a lipase activity (LA) of less than or equal to 2 U/g, a peroxidase activity (PA) of less than or equal to 2 U/g and wherein the confectionery composition denotes a composition suitable for preparing a confectionery product and/or sugar confections, the method comprising the steps of:
(a) providing a precursor bran-like material which has an unacceptable microbial load thereon that does not satisfy the criteria set out in feature (v);
(b) treating the precursor material from step (a) so that after treatment the resultant material is both microbially released and flavor acceptable;
(c) milling the material from step (a) and/or (b) to obtain microbially released, processable particles of material comprising bran-like material having all the properties (i) to (vi);
and
(d) incorporating the material from step (c) in a confectionery composition.

4 more elements

Dependencies are inferred from the claim text.

Confectionery composition comprising bran-like material

Life of this patent

Confectionery composition comprising bran-like material

Life of this patent

Abstract

Claims25