Food composition
The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product.
1. A process for manufacturing a food composition, the process comprising:
a) forming an oil-in-water emulsion comprising fat, a sweetener, a bulking agent and a colloid stabilizer;
b) at least one step selected from the group consisting of:
(i) subjecting the oil-in-water emulsion to a pressure of 50 to 300 bar, and
(ii) adding a gas selected from the group consisting of nitrogen, carbon dioxide, nitrous oxide, and argon to the emulsion at least until full dissolution of the gas in the emulsion is achieved;
c) spraying and drying the oil-in-water emulsion to form particles comprising an amorphous continuous phase and dispersed fat droplets; and
d) mixing the particles with a second fat to obtain the food composition, wherein the food composition has a saturated fatty acid content of less than 45 wt. % on a total fatty acid basis.
2. The process according to claim 1 wherein the fat comprised in the oil-in-water emulsion in step a) has a solid fat content at 20° C. of less than 25% and the second fat with which the particles are mixed in step e) has a solid fat content at 20° C. of greater than 30%.
3. The process according to claim 1 , wherein the amorphous continuous phase has a glass transition temperature of at least 40° C.
4. The process according to claim 1 , wherein the particles comprise closed porosity.
5. The process according to claim 1 , wherein the amorphous continuous phase of the particles comprises sucrose and skimmed milk.
6. The process according to claim 1 , wherein the amorphous continuous phase of the particles comprises sucrose and wheat gluten.
7. The process according to claim 1 , wherein the food composition is a confectionery composition.
8. The process according to claim 1 , wherein the particles have a sphericity of between 0.8 and 1.
9. The process according to claim 1 , wherein the dispersed fat droplets comprise an oil selected from the group consisting of high oleic oils, nut oils, rice bran oil, mustard seed oil, algal oil, fish oil, and combinations thereof.
10. The process according to claim 1 , wherein the at least one step in step b) comprises both (i) and (ii).