Amorphous porous particles for reducing sugar in food

Patent metadata

Field	Value
Publication number	US-11213043-B2
Application number	US-201615779226-A
Country	US
Kind code	B2
Filing date	Nov 30, 2016
Priority date	Nov 30, 2015
Publication date	Jan 4, 2022
Grant date	Jan 4, 2022

Abstract

The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

First claim

The invention claimed is:

1. A fat-based confectionery product comprising amorphous porous particles comprising sugar, a bulking agent and a surfactant, wherein the amorphous porous particles have a closed porosity of between 20 to 60%.

2. The fat-based confectionery product according to claim 1 , wherein the amorphous porous particles have a glass transition temperature of at least 40° C.

3. The fat-based confectionery product according to claim 1 , wherein a D90 particle size of the amorphous porous particles is below 60 microns.

4. The fat-based confectionery product according to claim 1 , wherein the amorphous porous particles have been refined.

5. The fat-based confectionery product according to claim 1 , wherein the amorphous porous particles comprise sucrose and skimmed milk, wherein the sucrose is present at a level of at least 30%, and a ratio of the sucrose to the skimmed milk is between 0.5 to 1 and 2.5 to 1 on a dry weight basis.

6. The fat-based confectionery product according to claim 1 , wherein the fat-based confectionery product is chocolate.

7. The fat-based confectionery product according to claim 1 comprising 5-60 wt % of the amorphous porous particles.

8. A process of making amorphous porous particles for a fat-based confectionery product, the amorphous porous particles comprising sugar, a bulking agent and a surfactant, wherein the amorphous porous particles have a closed porosity of between 20 to 60%, the process comprising:
subjecting a mixture comprising sugar, bulking agent and surfactant to a pressure;
adding gas to the mixture;
spraying and drying the mixture to form amorphous porous particles; and
reducing a particle size of the amorphous porous particles.

9. The process according to claim 8 , wherein the gas is selected from the group consisting of nitrogen, carbon dioxide, argon, nitrous oxide, and combinations thereof.

10. The process according to claim 8 , wherein the amorphous porous particles are agglomerated during or after the spraying and drying.

11. The process according to claim 8 , wherein the fat-based confectionery product is chocolate.

12. The process according to claim 8 further comprising providing the amorphous porous particles as a sugar replacer in the fat-based confectionery product.

13. The process according to claim 8 , wherein the pressure is from 50 to 300 bar.

14. The process according to claim 8 , wherein the pressure is from 100 to 200 bar.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• De Acutis Rodolfo
• Whitehouse Andrew Steven
• Forny Laurent
• Meunier Vincent Daniel Maurice
• Dupas-Langlet Marina
• Mahieux Julien Philippe Nicolas

Classifications

• A23B2/93

  Spray drying · CPC title

• A23G1/36

  characterised by the fats used (containing dairy products A23G1/46) · CPC title

• A23L29/35

  Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23G9/34

  characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40) · CPC title