Aerated confectionery material
The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.
1. A process for forming an aerated fat-based confectionery material, the process comprising the steps of:
providing a composition having a lipid content greater than 20 wt. %, wherein the composition comprises cocoa solids;
controlling the temperature of the composition such that the composition comprises glyceride crystals, has a solid lipid content between 0.1 and 80% and forms a gel; and
aerating the gel,
wherein the step of aerating the gel comprises mechanical agitation, and
wherein the aerated fat-based confectionery material comprises a water content less than 5 wt. %.
2. The process according to claim 1 , wherein solid particles having a particle size of less than 500 μm are added to the composition.
3. The process according to claim 1 , wherein the composition is initially at a temperature at which the composition contains less than 0.1% solid lipid.
4. The process according to claim 1 , wherein there is a time interval of at least 5 minutes between the formation of the gel and the start of the aeration.
5. The process according to claim 1 , wherein the composition is mixed with un-aerated fat-based confectionery material after the formation of the gel.
6. The process according to claim 1 , wherein the lipid content comprises one or more first lipid ingredients and one or more second lipid ingredients, wherein the one or more first lipid ingredients each have a melting point at least 10° C. above that of each of the one or more second lipid ingredients, and the one or more second lipid ingredients are present at a total level greater than 50 wt. % of the lipid content.
7. The process according to claim 1 , wherein the temperature of the composition is controlled such that the composition has a solid lipid content between 0.1 and −60%.
8. The process according to claim 1 , wherein the temperature of the composition is controlled such that the composition has a solid lipid content between 0.5 and −40%.
9. The process according to claim 1 , wherein the temperature of the composition is controlled such that the composition has a solid lipid content between 1 and 20%.
10. The process according to claim 1 , wherein the temperature of the composition is controlled such that the composition has a solid lipid content between 5 and 20%.
11. The process according to claim 1 , wherein the controlling the temperature of the composition comprises cooling the temperature of the composition between 0° C. and 15° C.
12. The process according to claim 1 , wherein the mechanical agitation comprises whipping.
13. The process according to claim 1 , wherein the aerated fat-based confectionery material is essentially free from water.