(12‘; ENTERNATEONAL APPLICATION PUBMSHED UNDER THE ‘A'E‘EN'E‘ COOPERATION TREATY (PCT)
`
`(15)) World intellectual Pronerty Organization
`International Bureau
`
`(43} International Publication flate
`3 January 2008 (93.01.20G8)
`
`
`
`(10) International Publication Number
`
`‘WQ Ztltlgltltllllllfi A12
`
`(51)
`
`International i’a‘te‘nt Classification:
`
`AZ3L 1/36” (2006.01)
`A23L was (2006,01)
`A236 U34 (2006.91)
`
`A 2'36 1/36 (2006.01)
`AZSG’ 1/463 (2006.01)
`AZBG 1/46 (2606.01)
`
`(21)
`
`international Application Number;
`PC l? U SEND—JAY? 227 i,
`
`llacknttstown, NJ 07840 (US). SBAS'E’RY, Arum, V.
`[IN/US}; 353 Shadow Creek Drive, Brentwood, TN 37027
`(US).
`
`li'ltzpanicit, Celia,
`lt'lANDRA, Raymond, Ru;
`{74} Agent;
`Harper & Scinto, 30 Rockefeller Plaza, New York, NY
`101 lZ-S 801 (U >
`
`(22) international Hifijng Date;
`(153 FT I
`H
`‘“ ,
`'“ mg “g“ag“
`(26) Publication Language:
`
`27 June, 2007 (27,05,20’ 7},
`F
`1'
`it
`"“g ‘5
`English
`
`('81) Designated States (mien when-vita indicated, for every
`kind ofnatiarzal protection available): All, AG, AL, AM,
`
`CA,
`AT, AU, ALBA, 88,86, 13an SW, 3341
`,
`(INCO, CRCU, CZ, DE, DK, Ell/LDC), DZ, EL, Ell, EG,
`
`‘
`
`..
`.m ,,
`A
`..,,‘
`US
`27 June 4006 (31.00.300o)
`60/81/5138
`(71) Applicant (for all! designalea‘ Slater except US}; BIL/3R5,
`ENCOMGRATED [US/US}; 6885 Elm Street, Mclean,
`VA 22101 (US)
`
`, WC..,
`,
`, N,
`I.
`LR, lS LT, LU, LY, MA, MD, ME, MG, MK, MN, MW,
`MX, MY, MZ, NA, NG, Ni, NO, NZ, OM, PG, PH, PL,
`P’l‘, RC), Rs RU, SC, SD, SE, 36-, SK, SL, SM, SV, SY,
`
`Tl, TM, T ,’lR, Tl, TZ, UA, UG, US, UZ, VC, VN, ZA,
`
`inventors; and
`(72)
`(75) Inventors/Applicants (for US only): TOR/[133350, 3911-
`tiller [GB/US]; 10 Vista Drive, Flanders. NY 07836 {US}.
`BELLOBY, ‘Wiiliam, 3., 3r. lUSfUS}; 4 ll Cornell Court,
`
`I‘M” [‘W’
`(84) Designated States (uiIlESS tame/wise indicated, jbr every
`king of regional protection avaiiabie): ARlPO (B‘W. GH,
`GM, KE, LS, MW, MZ, NA, SD, SL. SZ TZ, UG, ZM,
`
`[Continued on noxt page]
`
`(54) Title: AN lNDULG-liNl‘ liDlBLli COMPOSl’i'iON
`
`(57) Abstract: The present invention is directed to an indulgent odi—
`blo composition that provides an orally pleasurable eating experience
`similar to chocolate as the chocolate melts in the oral cavity compris—
`ing (a) a starch that when combined with water in a
`fight ratio of 5:95
`
`starch to water, has a viscosity at 22°C of about 0.03 l’a-s to about 2
`
`Pa— ii a Shoat rate of l0 sec-1: (b) a woman—containing component that
`will substantially hydrate in water and will not coagulate; (c) a sweet-
`ener that when substantially hydrated is at least 90% free of crystals in
`said edible compoxition; (Ll) a Fat-containing component that melts at.
`a temperature of about 45°C or loss; (o) a hydroeolloid gelling agent
`that facilit tes the formation of a gel matrix that will break down at
`a temperature" of about 45°C or loss; and (I) an edible surfactant that
`is food—grade and has a HUS value of about 0 to about 12, wherein
`the edible composition has a total moisture content from about l0% to
`about 50% moisture by weight of the composition.
`
`Example 1 Product
`
`Residual Styx
`.
`w
`.
`Rostdua: Cha.
`
`
`
`
`,_
`
`lf
`
`Iltitiltttt lt
`
`l
`
`...
`
`
`
`
`
`tarotoaa/aozaaaA2Illllllllllllllllllllllllllllllllllllll
`
`
`ttttttttttttttttttttt,,ttt
`
`/
`Tcot‘nstic‘tf
`x‘
`/. .\
`\
`\ /»
`_
`x; n
`a
`\ n
`7
`\
`,/ ooheswe O! n/laS‘a
`/
`\
`Lumpiness of Mass’
`.
`.
`. 1—.J/ .
`Roughness a: Mass
`Adnestve to palate
`
`Kozy Shack® Pudding (L‘ZE'iocola‘r
`
`Residuai stir/kg ’1
`/ \ tax.
`Rosadval {thalkrk
`/
`l
`.
`Toothsttotg”\
`«. /
`\
`y
`t
`l
`Lumpiness of ifléc§
`/ ’ Cohesave of Mass
`\\i ,,,,,,,,,i/’/
`,
`Roughness of Mass
`Adnoswe to palate
`
`
`
`
`:i
`
`l
`
`i.t...
`
`

`

`Wfi EGGSIGQZQQS A2
`
`lEEilEiIHEEBEElEIEEIEIIEIEEEEIEEEEEIEEEIIEIEEEEEHEEHEEEEEEIEEEEIEIEIEEIEIEIEIEEEIEEEEEI
`
`ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, "U, TM},
`Eumpmn (AT, BE, BG. CH, CY. CZ, DE, DK, EE. ES, FI,
`FR, GB, GR, HU, HE, IS, H, L’1‘, LU, LV, MC, MT, NL, PL,
`PT, RO, SE, SE, SK, TR), OAPI (BF, BJ, CF, CG, CE, CM,
`GA, GN. GQ, GW, ML. MR, NE, SN TD, TG).
`Fuhlished:
`
`— withcm! intemaliumti search report and to (‘26 republished
`upon rec-gig)! of rhaz repar?
`
`For twa-[ener codex and other abbrevialiom, refer m the "Guid-
`anceNo/ex on. Coda; and/Xbbreviatimw” appealing a! the begin—
`ning ofeach reguiar issue of the PCT Gazetle.
`
`

`

`‘WO 2938/002995
`
`PCT/USEQBWG'I'ZZH
`
`-1~
`
`TITLE
`
`AN INDULGENT EDIBLE COM?GSETIQN
`
`This application claims the benefit of US Provisionai Appiioation
`
`No. 66/817,038, filed June 27, 2006, which is inoorporatad by referenco herein.
`
`BACKGROLWD OF THE {NVENTEON
`
`Fieid of the invention
`
`{(9801} Th: present invention reiates to an induigant ociihie composition that eats
`
`iike chocoiaia a1 a raduced caioric density and incmassd moisture commit as
`
`compared to chocoia’ie. More paitiouiariy, the edi‘bie composition breaks down,
`
`disperses, and spraads iike chocoia‘tc on {he tongua, providing the mouthfeai of
`
`ohocoiaio.
`
`Description of the: Reiawd Art
`
`{W392} Eating choooiato is a pioasurabie induigem expérience. The taste, texture.
`
`and even the smoii of ohoooiam cream amicipation and oxoim tho sonsss. In the
`
`mouth, the choc-mate mcits into a rich, smooth, oroamy mass fuii of oompiox
`
`flavor.
`
`[9093} Howaver, iiii: feeling of piaasure is accompanied by guilt. For many,
`
`chocoiato brings to mind oaiories and fat. Tho oaioric density of chocoia‘io is
`
`about 5.2 to aboui 5.8 iiiiocaiorios per gram. This moanS that smaii amounts of
`
`chocolate are high iii calories and fat.
`
`

`

`WO 2608/602995
`
`FCT/US20fi7/07227i
`
`-2,
`
`{6884} Various attempts to produce mainceiceioric chocolate compositions have
`
`resuhed in inferior products that faii to deiiver {he rich, smooth, creamy texture
`
`and compiex. flavor that consumers want.
`
`iiiiiiifi} US. Patent 6,773,744 (2004) describes the invention of a iowmfai
`
`enecoiate and, chocoiaie—iike product. However, the product defined in this
`
`invention is ciaimed to deliver a short, fudge-type texture. Though the inveniion
`
`describes a product mimicking a ehoeciate«iike eat and rich fet—iikc texture, the
`
`texturai attributes are iike those for fudge, and the product possesses a high ievei
`
`of sugar crystaiiization (gaining), which results in the short texture associated
`
`with fudge. The product and process described in {1.8. Patent 6,773,744 also
`
`reiaie to a fairiy iow water activity and iow moisture product. For exampie, the
`
`finished product described in US. Patent 5,773,744 posscsses a. water activity in
`
`a range from 0.0 to 0.4 and has a soiieis content ranging from 80% to 90% by
`
`weight.
`
`{(3996} US. Patent 5,360,621 (W94) describes an invention for a iow—caiorie
`
`choeoiate containing fat, 21 sweetening mass, on emuisificr, e. dessieatcd defatteci
`
`cocoa, and/or a pniveruient miiky product. However, this invention relies on the
`
`use of sugar replacers (iowwcaioi‘ic saccharine polymers, mahitoi and iac’éitoi) to
`
`iovver the product‘s caioric count
`
`{iii} 7} US. i’aicnt 6,265,540 {2000) and US, Patem 6,159,526 (2000) detaii the
`
`manufacture and specifications for chocoiate compositions containing water.
`
`’i‘hcse patents reintc to a product that contains 3% to 40% by weight water in the
`
`finai composition by creating a ‘wateruin-oii emuision and then catchiiiy
`
`incorporating chocoiate into the emulsion so that the emulsion is not destabiiized.
`
`[9&98} US. Patent 5,965,i79 {1999) relates to a chocoiate treated to contain
`
`added water by emuisifying ./ dispersing a thickening or geiiing substance such as
`
`microcrystailine ceiiuiose in water using an extmder, and mixing and passing a
`
`chocoiate mass ihrough a nozzie so that the chocoiate mass extruoate is
`
`maintained at 0 - 28°C. The patent aiso describes the use of AViCEi..~® RCSEIi F
`
`brand ceiiuiose fiber in the aqueous gel introduced into the chocoiate.
`
`{9399} US. Paien‘i 5,425,957 (1995) describes a product and process for
`
`producing a sucroseufree (ie, containing sorbiioi, isoineh, iactitoi, maitito , and
`
`

`

`WO 2608/602995
`
`FCT/US20fi7/07227i
`
`-3”
`
`other sugar alcohols}, water~eontaining milk chocolate with a water content
`
`ranging from 2 — 16%.
`
`{Witt} US. Patent 5,120,566 (1992) describes a process for making a water—
`
`eontaining chocolate. This invention specifically discusses the incorporation. of
`
`water, liquid sugar, cream, milk, condensed milk, juices, honey, liquors, and
`
`mixes thereof into eonehed chocolate.
`
`will 1} US. Patent Publication Nos. USEOQé/Glll 164 and USEOOé/OlZi 175
`
`describe the manufacture doll in water snspenelons by forming a gel network
`
`with the starches and proteins in cocoa Solids to precinct: standard of identity
`
`chocolates having reduced calories, it has been found: however? that
`
`gelatinization of chocolate components during cooking may result in a viscous
`
`mass that is difficult to work and a product which results in a sour chocolate
`
`taste.
`
`{Will} The nrior art teachings. have not succeeded in providing consumers with
`
`an indulgent edible product that delivers the pleasurable eating experience of
`
`chocolate melting in the mouth, but with less calories. Thus, there is a need for
`
`such a product that delivers indulgence without the guilt of having too many
`
`calories.
`
`SEMMARY OF THE INVENTION
`
`{$913} it is an object of the invention to provide an indulgent edible prnduct by
`
`forming a eornplex matrix or“ hydroeolloids, water, starch, protein, surfactant, and
`
`sweeteners to create a structure that specifically mimics the fat melt experience
`
`that occurs in the month when eating chocolate.
`
`{WM} 'i‘he present invention is directed to an indulgent edible composition that
`
`provides an orally pleasurable eating experience similar to that for chocolate as.
`
`the Chocolate melts in the oral. «cavityg but at a higher moisture content and a
`
`lnwer calorie density, comprising (a) about G25 wt.% to about 45 wt.% of a
`
`starch that when combined with water in a weight ratio of 5:95 starch to water
`
`and cooked for 10 minutes at lOO°C, has a viscosity at 22°C ofabout 0.03 to
`
`about 2 Pascal-seconds (Paws) at a shear rate of it) see"; {13) about 15 wt.% to
`
`about 27 Wt.% of a proteineontaining component that will substantially hydrate
`
`

`

`WO 2608/602995
`
`FCT/US20fi7/072271
`
`in water and wit! not eoagutate; to) about 2.5 wt.% to about 45 wt.% ofa
`
`sweetener that when substantially hydrated is at ieast 99% free of crystals in the
`
`edible composition; (d) about 8.5 wt.% to about 54 wt.% of a. fat~eontaining
`
`component that melts at a temperature ofebout 459C or less; (e) about (Lit) wt.%
`
`to about 4.03 wt.% ofa hydroooiioid geiiing agent that facilitates the formation of
`
`a get matrix that wit! hreak down at a temperature of about 45°C or iess; and (1)
`
`about {3.005 wt.% to about 1.35 MP/b ot’a surfactant that is foodvgrade and has 3
`
`EMS (hydrophiiic/iipophiiic balance) vaiue of from about 0 to about 12, and
`
`wherein the edibie composition, has a final moisture content from about 10% to
`
`about 5 % moisture, and more preferabiy 15% to about 50% moisture by weight
`
`of the composition
`
`{9915} The present invention is also directed to a method of preparing an
`
`induigent edible composition comprising the steps of (a) mixing a hydrocoiioid
`
`geiiing agent, a starch, a protein-containing component: and water at a
`
`temperature ofahout 50C to about 862°C; more pt‘eterabiy about 300C to about
`
`80%; theteby forming a premix; (b) heating the premix and cooking a: a
`
`temperature of about 60°C to about 1099C, thereby forming a. cooked mass; and
`
`(o) adding a surfactant and a tht~eontaining component to the cooked mass and
`
`mixing at iow shear and a temperature ofabout 50°C to about 85°C untii the fat-
`
`eontaining component is weii incorporated into the cooked mass, thereby forming
`
`the induigent edihie composition. In addition, a sweetener is added in at ieast one
`
`of steps (a), (b) or (e). in one embodiment the sweetener is added in step (a).
`
`mete} in an atternative embodiment, the method of preparing an indulgent
`
`edibie composition comprises the steps ot"(e} forming a slurry with excess water
`
`by shearing a fiherncontaining component into water in a weight ratio of greater
`
`than 10:1 water to fiber untii the fiber is dispersed into the water; (13) mixing a
`
`starch, a protein~containing component, and a hydtoooiioid getting agent with the
`
`slurry containing excess water at a temperature of about 5°C to about 80°C? more
`
`preferabiy about 300C to about 80°C, until the slurry, the starch, the protein—
`
`eontaining component, the sweetener, and the hydroeohoid gelling agent, are
`
`oniformiy distributed to form a mass; (o) heating and booking the mass at a
`
`temperature of about 600C to about 109%, thereby forming a cooked mass
`
`

`

`WO 2608/602995
`
`FCT/US20fi7/072271
`
`«-5 t.
`
`having a tetai seiids content ofabout 60% to about 75% by weight; and (d)
`
`mixing a fat-containing eempenent and a srrrtéetant with the eeoked mass,
`
`thereby forming the induigent edibie compesitien.
`
`in addition, a sweetener is
`
`added in at least One DfSteps (is), ('0) er (d). In one embodiment, the sweetener is
`
`added in step (b).
`
`BRIEF DESCRIP'UON 01“ THE DRAWINGS
`
`{$617} Figure i is e graphicai representation 0521 texturai eheraeterizatien of the
`
`inventive preduct as compared to DOVE® Brand Miik Cheeeiate, and KOZY
`
`SHACK® Brand (Ibeceiate Fiavered Hidding.
`
`DE’E‘AILEB DESCREP’i‘iGN 0i? “E‘HE iNVENTtQN
`
`{00183 The term "clwwhre" is intended te refer to aii ehacrriate or ciwwiate~
`
`iike compositions with a fetubased component phase or fat-iiice composition. The
`
`term is intended, for exampie, to inciude Standardized and nemstarrdardized
`
`ehoeeiates, ie including ehoeeiates with campesitions eenferming to the US
`
`Standards Of identity (Sm) and compesitiens riot eenfei'ming to the US.
`
`Standarde Of identity, reepeetiveigyg irieiudirig dark cimcalaze, baking ciwealar‘e,
`
`miik ciwwiate, sweet clmcolaz‘e, semimsweet shareware, buttermiik clzacolat'e,
`
`skim-miik ciwcaiatey mixed dairy precinct chacalate, iew t‘at chucaiai‘e, white
`
`chrzceiaz‘e, aerated citeeoiates, compound matings, neaiwstanderdized eiiecoizrtes
`
`and checelate—iike compositions, uniess speeifieaiiy identified otherwise.
`
`[(39193 in the United States, criiecoiate is subject to a standard of identity
`
`estabiished by the US Food and Drug Administration (FDA) under tire Federal
`
`Food, Drug and Cosmetic Act. Definitieris and standards for the various types of
`
`eheceiate are weii estabiisited in the US. N ristaridardized chocolates are these
`
`chocolates which have eernpositiens which faii outside the specified ranges 0f the
`
`standardized ebeeeiatesu
`
`{iiiiZ-(ii Cheeeiates aise irreiude these containing crumb seiids er seiids firiiy 0r
`
`partiaiiy made by a crumb process.
`
`

`

`WO 2608/602995
`
`FCT/US20fi7/07227i
`
`-5-
`
`{@6le Nonstandartiized chocolates result when, for example the nutritive
`
`carbohydrate sweetener is replaced partially or completely; or when the cocoa
`
`butter, cocoa butter alternative cocoa butter equivalent, eoeoa butter extender,
`
`cocoa butter replaeer, cocoa butter substitute or milktat are replaced partially or
`
`completely; or when components that have flavors that imitate milk, butter or
`
`chocolate are added or other additions or deletione in formula are made outeide
`
`the FDA standards of identify of chocolate or combinations thereof. Choeoiate—
`
`like compositions are those fat—based comeositione that can be used as: substitutes
`
`for chocolate in applications such as panning, molding, or enrobing; for example,
`
`ear-ob.
`
`{($22} The indulgent edible composition, ot'the present invention provides a
`
`pleasurabie eating experience by simulating the textural attributes of chocolate as
`
`the chocolate melts in the mouth and spreads across the tongue, Specifically, the
`
`edible composition is e gel matrix that has been formulated to provide a product
`
`with a firm texture which will break down and melt when placed in the oral
`
`cavity, thus mimickino chocolate as it melts. The indulgent eciible composition
`
`includes (a) a starch, (in) a proteiiimeontaining component, (C) e sweetener, (d) a
`
`tilt-containing component, (e) a. hydroeizilloitl geiiing agent, and (i) a surfactant.
`
`in aridition, the edible composition has a moisture content of about “We to about
`
`50%, more preferably about 15% to about 50%, by weight oftlie composition;
`
`Willi} An indulgent edible composition made with this invention was compared
`
`to DOVE® Brand Milk Chocolate and to KDZY SHACK® Brand Chocolate
`
`Flavored Pudding Snack through descriptive textural analysis, as performed by a
`
`trained panel ofnine members. The samples were evaluated one at a time
`
`(inonadie) using the Sensory Spectrum Descriptive Analysis Method and
`
`quantified on a 0 ~ 35 “world of food” intensity seale.1 Table 1 summarizes the
`
`reference points that were used for this study.
`
`1 The Sensory Spectrum Deeeriptive Analysis Method is described in detail in the
`following reference book: Sensory Evaluation "l‘eenniquesg 3rd Edition, Morten
`Meilgaard, 0.86., Gail. Vance Civilieg 8‘ S. & B. Thomas Carr, M. 8., CRC Press
`LLC, Boea Retort, FL, 1999.
`
`

`

`WO 2908/602995
`
`FCT/US2097/fl7227 i
`
`”7"
`
`Table 1: Reference paints fer textural characterizatiun of fwd systems as used
`
`for descriptive analysis evaiuatien detaiieti 111 Figure 11
`
`Scam
`
`Filmmess
`
`Rate of Men
`
`Y‘enseness
`
`Whiz ed cream H .
`
`”mm LanaOLaxew-sraneauner
`
`:1-
`
`—— calm-mes
`
`'
`
`Fresh carrots
`
`.
`
`,3..."
`
`mm H dmanaGd v9 693% 0i‘
`—;f
`
`{0024} Figure B skews a chart eempating the findings from this study, which
`
`eieariy indieate that the'nave-tive pzoduct simulatefi a chemists eating experience
`
`surprisingly we}! as compared :11 the KOZY SHACKQ?) Brand Cheeoiate Revered
`
`Pudding Snack. In particular, the inventive product’s attributes such as rate 13f
`
`mett perception, denseness 01" mass, cohesiveness of mass, adhesicm to psiate5 and
`
`firmness weze vezy Sit“tiiat t1} attzibutes described for DOVE-33> Brand Mi 1?:
`
`Choc0 hate enabimg the 1m/entive pmduct to definfer 2111 in:iuigent eatix1g
`
`experience simiiar t0 that 01" Chmcoiate. The results Show that the inventive
`
`precinct mimics the attributes of ehecelate, but is quite differexat frem pudding.
`
`{9925} Starch is an essentiai component ofthe edibie composition. The starch
`
`adds texture and busty 1'0 the ,empesition
`
`{($263 Suitable starches when cmnbined with water in a weight ratie 0f 5:95
`
`starch :0 water, respectively, and cooked for £0 minutes at around 100%“ wiii
`
`exhibit a viscosity at22°C of about 0 03 it) about 2 Pascai~sec0nds (Pa5) at a
`
`

`

`WO 2008/002995
`
`FCT/US2007/072271
`
`-3-
`
`shear rate of 10 seei. The Viscosity measurements are based on measurements
`
`taken on 81 Fear Physiea MGR 500 Modular Compact Rbeometer easing a 5 em, 1““
`
`Come and Plate configuration.
`
`{002% Starehes such as, for example, modified tapioca starch, modified rice
`
`stereo, modified corn starch, potato starch, Specialty {starches}, and mixtures
`
`thereof may be ueed. Particularly preferred is a modified tapioca starch such as
`
`FREGBX HV®, FREGEX®, and 'l’EXTRA‘iD, which are available from National
`
`Starch and Chemical Company of Bridgewater, NJ, and other specialty starches
`
`such as PURETYCED brand, CLEARJEL’EQ, and the NOVA’l’lON® series {for
`
`example, NOVA’l‘lON® 3300 AND NOVATEONGE 3600), which are all
`
`available from National Starch and Chemical Company ofBritlgeweter. NJ.
`
`[00283 ideally, the starch is substantially hydrated during proeessing. The
`
`hydration process is dependent upon several factors, wliieh include time,
`
`temperamre, shear conditions, moisture content, presence ofatldltiyes or other
`
`dissolved components, and the type ot'stareb used,
`
`{0029} The amount of starch in the edible composition is from about 0.25 wt.%
`
`to about 4.5 wt.% based on the total weight of the edible composition.
`
`Preferably, from about 0.35 wt.% to about 4.5 wt.%, more preferably, from about
`
`0.45 wt.% to about 4.5 wt.%, even more preferably, from about 0.55 wt.% to
`
`about 3.15 wt.%, still even more preferably, from about 0.65 wt.% to about
`
`2.52 wt.%, and most preferably, from about 0.70 wt.% to about ӣ0 wt.% based
`
`on the total weight of the edible composition.
`
`[0030} On a dry weight basis, the amount of starch in the edible composition is
`
`from about 0.5 0 wt.% to about 5.0 wt.% based on the total dry weight oftbe
`
`edible composition. Preferably, from about 0.70 wt.% to about 5.0 M36, more
`
`preferably; from about 0.90 wt.% to about 5.0 wt.%, even more preferably, from
`
`about l.l0 wtflé: to about 3.5 wt.%, still even more preferably; from about 1.3
`
`wt.% to about 2.8 wt.%; and most preferably, from about L4 “1% to about 2.0
`
`wt.% based on the total dry weight oftbe edible composition,
`
`{0031} Another eseential component is a erotein—eontaining component, which
`
`serves to provide body, flavor and examinees to the composition. The protein
`
`also provides nutrients and can be used as a source of energy. Doe gram of
`
`

`

`WO 2608/602995
`
`FCT/US20fi7/il7227l
`
`protein provides about 4 kilooalories of energy. it is important that the protein~
`
`containing component must not coagulate during processing, which would
`
`interfere with the desired creamy texture. Moreover, the proteinnoontaining
`
`component must be capable of substantially hydrating in water. As used herein, a
`
`proteineontaining component will contain greater than 10%, preferably greater
`
`than 20%, anti more preferably greater than 30% protein on a dry weight basis,
`
`{(3032} A variety oftiairy and soy proteins may be useti in the edible
`
`composition.
`
`£6033} Suitable proteinmontaining components include, for exam pie, nonfat dry
`
`milk powder, whole milk powder, rniiit protein concentrate, whey powder, whey
`
`protein, whey protein concentrate, whey protein isolate, nut and nut powders
`
`{e.g., peanut, almond, walnut, pecans, hazelnut and cashew}, casein, sodium
`
`oaseinate, laotalbumin, egg and egg components (eg, albumin, whole egg. powder
`
`and egg concentrate), protein containing grain flours and their protein
`
`concentrates and protein isolates (e.g., wheat, millet and corn), soy bean powder
`
`and other protein containing vegetables, and their flours, protein concentrates and
`
`protein isolates, or mixtures thereof.
`
`{$934} The preferred protein source for the edible composition comprises dairy
`
`proteins, and most pre "erably, miik powder and milk protein concentrates.
`
`{@351 The amount of protein~eontaining component in the edible composition is
`
`from about 15.5 \Vl.9/13 to about 27 wt.% based on the total weight ot‘the edible
`
`oornposition. Preferably, from about 2.0 wt.% to about 27 wt.%; more
`
`preferably, from about 2.5 wt.% to about 27 wt,%; even more preterably, from
`
`about 3.0 wt.% to about 32.5 wt.%; still even more preferably, from about 3.25
`
`wt.% to about 18 wt.%; and most preferably, from about 3.35 wt,% to about 8,5
`
`wt.% based on the total weight ot‘tlie edible composition.
`
`{@636} On a dry weight basis, the amount ot'proteihueontaihing component in the
`
`edible composition is from about 3 wt.% to about '30 wt.% based on the total dry
`
`weight ot‘tiie edible composition. Preferably, from about 4 wt.% to about 30
`
`wt.%, more preferably, from about 5 wt.% to about 30 wt.%, even more
`
`preferably, from about 6 wt.% to about 23 wt.%, still even more preferably, from
`
`

`

`WO 2608/602995
`
`.
`
`FCT/US20fi7/072271
`
`-30..
`
`about 6,5 wt,% to about 20 “1%, and most preferably, from about 6.7 will?) to
`
`about l 5 wt.% based on rile total dry weight oldie edible composition.
`
`{@8377} A sweetener is also included in the edible composition, Importantly, the
`
`sweetener must be at least 90% free. oferystals when substantially hydrated iii the
`
`finiehed edible composition.
`
`{9938} Suitable sweeteners include, but are not limited to, sucrose, glucose,
`
`dextrose, maltose, dextrirz, invert sugar, fruetose, levulose, galaerose, lactose,
`
`eom syrup, corn syrup solids, saoeliariri, brown sugar, fruitjuiee, tugutose, honey,
`
`molasses; and mixtures thereof.
`
`{@393 Additionally, sugerless sweeteners may be used, For example, sugar
`
`alcohols such as sorbltol, mauoitol, xylitoi, eryrliritol, hydrogenated starch
`
`hydrolysales, multiiol, and mixlures thereof are suitable re:- use in the present
`
`invention.
`
`{@3043} Sugar repleeers may also be used as the sweetener in the edible
`
`composition. High inlensity artificial sweeteners, such as, for example, sueraloee,
`
`asparlume, N—subslituted APM derivatives such as neoi’ame, selfie of eeesulfame,
`
`altitume, saccharin and its salts, oyclamie acid and its ealts, glyeyrrliizina‘re,
`
`dlhydroohaleones, ‘rliaumetln, monelliri, and mixtures thereof,
`
`{3341} Preferably, the sweetener used in the edible composition includes
`
`sucrose, fructose, glucose, dextrose, maltose, dextriri, invert sugar, levuiose,
`
`galaetose, corn syrup, corn syrup Solids, sugar alcohols, sugar repleuers, brown
`
`sugar, fruit juice, tagalose, honey, molasses or mixtures thereof. Most preferably,
`
`the sweetener lies at least one of the following: sucrose, lactose, glucose end/or
`
`fruelose.
`
`{(3942} The amount ofsweererler in the edible composition is from about 2.5
`
`well/o to about 45 wt.% based on the total weight ofihe edible oomposilion.
`
`Preferably, from aboul 5 wt.% to about 432 wifl/o, more preferably, from about
`
`7.5 iii/1.96:0 about 41.4 wag/:3, even more preferably, from about ll) wt.% to about
`
`396 wt,%, still even more preferably, from about 12.5 Wt.% to about 37.8 Wt.%,
`
`and most preferably, from about l 5 WEE/é; ”to about 36 wt.% lowed on the total
`
`weight Of‘llle edible composition.
`
`

`

`WO 2608/602995
`
`FCT/US2llll7/ll7227l
`
`-31“
`
`{964% On a dry weight basis, the amount of sweetener in the edible composition
`
`is from about 5 wt.% to about 50 Wt.% based on the total dry weight of the edible
`
`composition. Fret‘erably, from about lll wt.% to about 4-8 Mil/6, more preferably,
`
`from about l5 wt.% to about 4-6 we'd/£3, even more preferably, .l‘om about 20 wt.%
`
`to about 44 wt.%, still even more preferably, from about 25 wt.% to about 42
`
`wtc‘l/b, and roost preferably, from about 30 mtg/é; to about 40 wt,% based on the
`
`total dry weigltt of the edible composition.
`
`{@644} in one emboolment, corn syrup and/or corn syrup solids are included in
`
`the edible composition to inhibit the formation of sugar crystals. The inclusion or"
`
`these components is particularly preferred when sucrose is used as a sweetener in
`
`the edible composition.
`
`{@945} The edible composition also includes a fat-containing component, wbicb
`
`conveniently melts at a temperature near body temperature.
`
`'l‘l'lus, the fat will not
`
`interfere with the edible compositionls mimic of the textural attributes of
`
`chocolate, especially the melting characteristics oftlae chocolate The fat—
`
`coatainlng component is carefully Selected so that it melts at a temperature of
`
`about 45°C or less. Preferably, the fat-containing component melts at about 0°C
`
`to about 45°C. More preferably, the fat-containing component melts at about 5°C
`
`to about 460C. Even more preferably, the tat~containing component melts at
`
`about lOGC to about 33°C. Still more preferably, the fat—containing component
`
`melts at about l5°C to about 30°C. Most preferably, the fatncontalning
`
`component melts at about 200C to about 25°C. AS used herein, a fatncontalning
`
`component contains fat at levels greater than l2% by weight, preferably greater
`
`than 20% and more preferably greater than 25% by weight,
`
`{9646} When the fat~contalning component has no saturated fat or is l w in
`
`samrated fat, the fabcontainlng component melts at about 0°C to about 450C.
`
`More preferably, the tatmcontalning component melts at about 90C to about 40%:
`
`Even more preferably, the fancontainlng component melts at about 00C to about
`
`35°C. Still more preferably, the fatueontalnlng component melts at about 0°C to
`
`about 30°C. Still more preferably, the fatucontainlng component melts at about
`
`0°C to about 25%. Most preferably, the tat-containing component melts at about
`
`00C to about 20°C
`
`

`

`WO 2608/602995
`
`FCT/US2llll7/il7227l
`
`-12-
`
`{$947} Several tatmeontainiog components that may be used in the edible
`
`composition are? for example, chocolate, cocoa outlet; chocolate crumb, cocoa
`
`butter alternative, cocoa butter eq uivalents eoeoa butter extender, cocoa butter
`
`i‘eplaeet, cocoa butter subgtltutea milk fat, cocoa solids, chocolate liquor,
`
`compound coating, olestra, vegetable oil, fractionated fats out pastels, butters and
`
`powders (egg, peanut, easbeug hazelnut and almond), anhydrous milk fat: butter,
`
`lard, fallow, egg yolks, coconut, palm oils and extracts: soy bean oil, avaeado oil
`
`and grain oils (e.g., rice, bran, boron and grape Seed) and mixtures tbereo‘fi
`
`[8048} The amount of the fat-containing component in the edible composition is
`
`from about 8.5 wt.% to about 54 wt.% based on the total weight of the edible
`
`competition. Preferably, from about 10 wt.% to about 54 wt.%; more preferably,
`
`from about l2.5 wt.% to about 54 wt.%; even more preferably, from, about l5
`
`wt.% to about 49.5 Wl.°/o; still more preferably, from about l6 waif/£1 to about 46.8
`
`wt.%; and most preferably, ttom about l7.5 Wt.% to about 4005 th/éi based on
`
`the total weight ot‘tiie edible composition.
`
`{9649} On a dry weight basis, the amount ottbe tat-«containing component in the
`
`edible composition is from about l7 wt.% to about oil wt.% based on the total (lry
`
`weight Oftlifb edible composition. Preferably, from about 2t) wt.% to about 60
`
`wt.%, more preferably; from about 25 wtfi/é to about 60 “~2'vt.,"/éla even more
`
`preferably, from about 30 wt.% to about 55 wt.%, still even more preferably?
`
`from about 32 Vvt.% to about 52 wt.%, and most preferably, from about 35 wt.%
`
`to about 4-5 wt.% based, on the total dry weight ot‘tlie edible composition.
`
`{90%} Another essential component is a liydtoeolloicl gelling agent that
`
`taeilltates the formation of a gel matrix The bydtoeolloiti gelling agent is a key
`
`contributor to obtaining the desired {at mimicking character of the edible
`
`composition. The gel matrix forms a structure that exhibits solid—like behavior.
`
`The hydroeollold gelling agent is selected so that the gel matrix. established by
`
`the ltytlroeolloltl gelling agent will break down at a temperature of about 45°C or
`
`less.
`
`{61351} Suitable bydroeollold gelling agents include? for example} lownmotlioxyl
`
`pectin? agar, cartegeenau, gum arable, gelatin, gellau, locust beau gum? guai‘ gum,
`
`pectin, xantban, maltodextrinfi gum gbatti, gum karaya, gum tragaoautb, dextrao,
`
`

`

`WO 2608/602995
`
`FCT/US20fi7/07227i
`
`“13—
`
`ironies: flour; aribinogaiacian, geiian gum, fiireeiiaran, aiginale, and Fractionated
`
`ooziions and mixtureg thereof. Preferred hydroeoiioici geiiing agents are iown
`
`methonyi pectin, depoiymerized agar, earageenan, geiaiin, and propylene glycol
`
`originate. The most preferred liydroooiioid geiiing agents are iow nietiioxyl pectin
`
`having a reiativeiy iow melt temperature and depoiy‘rnerized agar, both avaiiabie
`
`from Degussa {a division of Cnrgiii, Erie). These hydroeoiioids have melt
`
`profiles simiiar to geia’zinr which meiis at body temperature, but uniike the iong
`
`texture of geiatin, these hydrocoiioids provide a desirabie snort texture.
`
`[9952} The amount of the bydroeoiloid geiiing agent in ibe edibie composition i3
`
`from about 0.10 wt.% to about 4.01 wt.% based on the total i, eight oftbe edibie
`
`composition. Preferabiy, from about (3.15 wig/a to about 3.83 wt.%$ more
`
`preferabiy, from about 0.2 WEE/o to about 3.6 wt.%, even more preferabiy, from
`
`about 0.23 wifl/c to about 3.38 wt.%, stiii even more preferably, from about 0.25
`
`wt.% to about 3.15 will/2:, and most preferabiy, from about 0.50 wt.% to about
`
`3.25 wt.% based on the total weight ofthe ediibie composition.
`
`{3853} On a dry weight basis, “the amount of‘lhe bydroeolioid geiiing agent in the
`
`edible composition is from about (3.2 Wi.% to about 4.45 wt.% based on {be rota}
`
`dry weight of the edihie eompoaition. Preferabiy, from about 0.3 wt.% to about
`
`4.25 wt.%, more preferably, from about 0.4 wt.% to about 4 wtfi/m even more
`
`preferabiy, from about 0.45. wall/E; to about 3.75 MFA», still even more preferabiy,
`
`from about 0:3 “13/0350 about 3.5 M38, and most preferabiy, from about i “1%
`
`to about 25 wt.% based on, the rotai dry weight oftiie edibie composition.
`
`{(3954} The edible composition oi'tiae present inveniion also includes an edibie
`
`surfactant. The surfactant has a i—iLB (hydropniiie/iipophilie baianee) vaiue of
`
`about 0 to about 12,, preferabiy, a HLB vaiue of about 2 to about i2. More
`
`preferably, a HLB vaioe oi‘about 4 to about i2.
`
`{@955} Suitable edibie Surfactanis are, for example, iecirbin or other
`
`piiospiioiipiclsb polygiyeeroi poiyricinoleate {PGPRfi monoglyeerides,
`
`digiyeericles, sodium steoryi Iaeiyiate, citric acid esters of rnonogiyeerides and
`
`digiyeerides, i‘viYVATEXTM Brand Mighty Cream, aeeiyiat