Confectionery composition comprising bran-like material
View Patent ↗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: D 90,3 less than or equal to 350 microns, and D 50,3 less than or equal to 50 microns, and optionally D 10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S mean 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.
1. A confectionery composition comprising from 0.5% to 30% by weight based on the total weight of the confectionery composition of a bran-like material that is edible, processable, microbially released, and flavor acceptable, wherein
(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:
D 90,3 less than or equal to 350 microns, and
D 50,3 less than or equal to 50 microns, and
(iii) the bran-like material has a mean particle sphericity as measured by a S mean of greater than or equal to 0.75;
(iv) being processable denotes the bran-like material has an oil holding capacity (OHC) of from 0.7 to 1.5;
(v) being microbially released denotes that the bran-like material satisfies the criteria that Samonella is not detected in a 25 g sample of the bran-like material; and
(vi) being 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 is suitable for preparing a confectionery product and/or a sugar confection.
2. The confectionery composition of claim 1 , wherein the confectionery composition is fat based.
3. The confectionery composition of claim 1 , wherein the bran-like material is selected from the group consisting of bran from whole grain cereals, a material from outer shells or layers of edible nuts and/or gymnosperm seeds, a material from internal shells from drupe and internal shells from drupaceous fruits, and mixtures thereof.
4. The confectionery composition of claim 1 , wherein particles of the bran-like material have:
a Vol. MPS of from 10 to 80 microns.
5. The confectionery composition of claim 1 , wherein particles of the bran-like material have:
a Vol. PSD characterized by:
D 90,3 less than or equal to 250 microns, and
D 50,3 less than or equal to 30 microns, and
D 10,3 less than or equal to 10 microns.
6. The confectionery composition of claim 1 , wherein particles of the bran-like material have:
a particle sphericity characterized by a S mean of from 0.8 to 1.
7. The confectionery composition of claim 1 , wherein the bran-like material has an OHC of from 0.8 to 1.4.
8. The A confectionery composition of claim 1 , wherein the bran-like material has a complete absence of Samonella.
9. The confectionery composition of claim 1 , wherein the bran-like material has an LA and/or PA≤1.5 U/g.
10. The confectionery composition of claim 1 , wherein the bran-like material has a moisture content of less than 5 parts by weight of moisture based on 100 parts by weight of the bran-like material.
11. The confectionery composition of claim 1 comprising from 2% to 25% by weight of the bran-like material based on the total weight of the confectionery composition.
12. The confectionery composition of claim 1 , wherein particles of the bran-like material have a Vol. PSD characterized by:
D 90,3 less than or equal to 200 microns,
D 50,3 less than or equal to 25 microns, and
D 10,3 less than or equal to 8 microns.
13. The confectionery composition of claim 1 , wherein the bran-like material has an OHC of from 1.0 to 1.2.
14. The confectionery composition of claim 1 , wherein the bran-like material has an LA and/or PA≤0.5 U/g.
15. The confectionery composition of claim 1 , wherein particles of the bran-like material have a Vol. MPS of from 20 to 50 microns.
16. The confectionery composition of claim 1 , wherein particles of the bran-like material have a Vol. PSD characterized by:
D 90,3 from 50 to 100 microns,
D 50,3 from 15 to 20 microns, and
D 10,3 from 3 to 5 microns.