NOVEL COATED BULKING AGENT PARTICLES

Abstract

Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection composition comprising the coated bulking agent particles.

Claims

1. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition.

2. A coated bulking agent particle according to claim 1; wherein the ratio of sugar to surface active agent is from 100:1 to 16:1.

3. A coated bulking agent particle according to claim 1; wherein the coated bulking agent particle comprises from 51.00 wt % to 95.00 wt % sugar.

4. A coated bulking agent particle according to claim 1; wherein the sugar is selected from the group consisting of sucrose, lactose, trehalose, allulose, glucose, galactose and mixtures thereof.

5. A coated bulking agent particle according to claim 1, wherein the surface active agent is selected from the group consisting of: whey protein, sodium caseinate, potassium caseinate, calcium caseinate, soluble vegetable protein, protein hydrolysates, albumin, lecithin, and mixtures thereof.

6. A coated bulking agent particle according to claim 1, wherein the bulking agent is selected from insoluble cellulosic fibre, insoluble protein and insoluble minerals.

7. A coated bulking agent particle according to claim 1, wherein the bulking agent is insoluble cellulosic fibre selected from the group consisting of oat fibre; bran fibre; vegetable powders; tomato powder; beetroot powder; ground cinnamon; spent coffee grounds; milled tea particles; debittered cocoa; fruit powders and mixtures thereof.

8. A coated bulking agent particle according to claim 1, wherein the bulking agent in hydrated form has a particle size volume mean diameter of from 10 to 60 μm.

9. An agglomerated coated bulking agent particle comprising coated bulking agent particles according to claim 1.

10. A fat-based confection composition comprising one or more particles selected from the group consisting of: coated bulking agent particles according to claim 1, agglomerated coated bulking agent particles according to claim 1, and mixtures thereof.

11. A fat-based confection composition according to claim 10; wherein the fat-based confection composition is a frozen confection coating composition.

12. A process for the preparation of a coated bulking agent particle according to claim 1 comprising the steps of: a. Mixing sugar, protein, a bulking agent and water. b. Spraying and drying the mix of step a. c. Optionally further drying the product of step b. under vacuum at from 60 to 100° C.

13. A process according to claim 12; wherein the bulking agent of step a. is in wetted form.

14. A process according to claim 12; wherein the product of step b. or c. is added to a fat-based confection composition.

15. A process according to claim 12; wherein the product of step b. or c. or the fat-based confection composition comprising the product of step b. or c. are ground.

Description

FIGURES

[0073] FIG. 1: Agglomerated sucrose and protein (0.6 wt % based on sucrose) particles according to Example 1a in amorphous form. Individual particle size of largest coated bulking agent particle is estimated at about 50 μm; largest linear length of agglomerated particle size is estimated at 280 μm.

[0074] FIG. 2: Agglomerated sucrose and protein (0.6 wt % based on sucrose) particles according to Example 1b in amorphous form. Individual particle size of largest coated bulking agent particle is estimated at about 30 μm; largest linear length of agglomerated particle size is estimated at 145 μm.

[0075] FIG. 3: Agglomerated coated cocoa particles (protein is 0.6 wt % based on sucrose) according to Example 5 in amorphous form. Individual particle size of largest coated cocoa particle is estimated at about 75 μm; largest linear length of agglomerated particle size is estimated at 170 μm.

[0076] FIG. 4: Agglomerated coated cocoa particles (protein is 0.68 wt % based on sucrose) according to Example 6 in amorphous form. Individual particle size of largest coated cocoa particle is estimated at about 20 μm; largest linear length of agglomerated particle size is estimated at 100 μm.

[0077] FIG. 5: Agglomerated coated cocoa particles (protein is 1.08 wt % based on sucrose) according to Example 7 in amorphous form. Individual particle size of largest coated cocoa particle is estimated at about 33 μm; largest linear length of agglomerated particle size is estimated at 110 μm.

[0078] FIG. 6: Agglomerated coated tea particles (protein is 0.68 wt % based on sucrose) according to Example 8 in amorphous form. Individual particle size of largest coated tea particle is estimated at about 55 μm; largest linear length of agglomerated particle size is estimated at 380 μm.

[0079] FIG. 7: Polarised light image of the particles of Example 18 [sugar (80 wt %); protein (20 wt %)] after crystallisation of the particles. The particles are crystalline as can be seen by the white images on the image.

[0080] FIG. 8: Polarised light image of the particles of Example 19 [sugar (70 wt %); protein (30 wt %)] after crystallisation of the particles. The particles are amorphous as can be seen by the lack of white particles on the image.

EXAMPLES

[0081] Preparation of Bulking Agent:

Example 2

[0082] Spent coffee grounds [Douwe Egberts Pure Gold, medium roast] were collected and wet milled using a VWR ball mill operating at full power for 90 minutes to achieve to a particle size of 20 μm, as determined by a Mastersizer measurement [Mastersizer 2000; Malvern Panalytical]. The material was then wet sieved through a 25 μm stainless steel sieve with running water to obtain a fraction between 32 and 20 μm as determined by a Mastersizer measurement. The material was then mixed with boiling water and centrifuged on an Sorvall® RC3C centrifuge [ThermoFisher Scientific] at 5000 rpm for 15 minutes at 4° C. The process was repeated until the material was substantially free of flavor and aroma. The resultant pellet comprised spent coffee grinds (16.7 wt %, dry weight) and the remainder was water.

Examples 3-7

[0083] Cocoa particles [Cargill (10-12% fat FTNG k)] were washed with hot water (70° C.) through a 20 μm stainless steel sieve [Endcotts]. Washing was continued until a clear filtrate was obtained. The cocoa particles were then transferred to a 25 μm sieve sitting over a 20 μm sieve and the material was washed again. The cocoa particles were then mixed with boiling water, cooled and centrifuged on an RC3C centrifuge [ThermoFisher Scientific] at 5000 rpm for 15 minutes at 4° C. The centrifugation process was repeated until the cocoa particles were substantially free of aroma. The resultant pellet comprised cocoa [7.3 wt %, dry weight] and the remainder was water.

Example 8

[0084] Commercial grade black tea was jet milled [Hosakawa Micron Ltd.] to obtain a powder with the physical properties provided in Table 1.

Example 9

[0085] Pea protein [Purls Pea 870; Cargill] was mixed with boiling water, cooled and centrifuged corresponding to Ex 3-7. The centrifugation process was repeated until the supernant was clear. The resultant pellet comprised insoluble pea protein and the supernant comprised soluble pea protein. The insoluble protein was dispersed in water, sugar and whey protein and homogenized at 400 bar.

[0086] Preparation of Coated Bulking Agent:

[0087] General Method:

Example 2

[0088] Sucrose (280 g), whey protein (2.8 g) and wet bulking agent [359 g (dry weight 60 g)] were slurried in water (920 ml). The slurry was heated and retained at 65° C., and spray dried on a Buchi Mini B290 mini-spray dryer. The spray dryer conditions were as follows:

[0089] Flow rate=Pump setting 4 (equivalent to 2.8 g/minute)

[0090] Inlet temp=160° C.

[0091] Outlet temp=100° C.

[0092] q flow=45

Examples 1, 3-8

[0093] The same procedure as Example 2 was followed for Examples 1a, 3-8 using the compositions provided in Table 1.

[0094] For Examples 1a, 3 and 4 the spray drying conditions were

[0095] Flow rate=Pump setting 11

[0096] Inlet temp=130° C.

[0097] Outlet temp=70° C.

[0098] q flow=45

[0099] For Example 1b the spray drying conditions were:

[0100] Flow rate=Pump setting 10

[0101] Inlet temp=120° C.

[0102] Outlet temp=70° C.

[0103] q flow=45

[0104] For Examples 5, 6 and 7 the spray drying conditions were:

[0105] Flow rate=Pump setting 4.5

[0106] Inlet temp=160° C.

[0107] Outlet temp=80° C.

[0108] q flow=45

[0109] For Example 8 the spray drying conditions were:

[0110] Flow rate=Pump setting 2

[0111] Inlet temp=160° C.

[0112] Outlet temp=94° C.

[0113] q flow=44

Example 9a

[0114] The same procedure as Example 2 was followed using the compositions provided in Table 1.

[0115] The spray drying conditions were:

[0116] Flow rate=Pump setting 7

[0117] Inlet temp=190° C.

[0118] Outlet temp=100° C.

[0119] q flow=40

Examples 9b, 9c and 9d

[0120] The same procedure as Example 2 was followed using the compositions provided in Table 1.

[0121] The spray drying conditions were:

[0122] Flow rate=Pump setting 7

[0123] Inlet temp=190° C.

[0124] Outlet temp=100° C.

[0125] q flow=40

Examples 10-17

[0126] The same procedure as Example 2 was followed using the compositions provided in Table 2

[0127] The spray drying conditions were:

[0128] Flow rate=Pump setting 10

[0129] Inlet temp=160° C.

[0130] Outlet temp=80° C.

[0131] q flow=45

Examples 18-19

[0132] The same procedure as Example 2 was followed using the compositions provided in Table 1.

[0133] The spray drying conditions were:

[0134] Flow rate=Pump setting 7

[0135] Inlet temp=190° C.

[0136] Outlet temp=100° C.

[0137] q flow=40

[0138] Preparation of Crystalline Coated Bulking Agent:

Example 1

[0139] The amorphous, agglomerated coated bulking agent particles were collected from the sample chamber of the spray dryer and dried under vacuum at 80° C. for 72 hours to obtain agglomerated coated bulking agent particles in crystalline form.

Example 2

[0140] The amorphous, agglomerated coated bulking agent particles were collected from the sample chamber of the spray dryer and dried under vacuum at 80° C. for 72 hours to obtain agglomerated coated bulking agent particles in crystalline form.

Examples 3-4

[0141] The amorphous, agglomerated coated bulking agent particles were collected from the sample chamber of the spray dryer and dried under vacuum at 80° C. for 2 days to obtain agglomerated coated bulking agent particles in crystalline form.

Examples 5-7

[0142] The amorphous, agglomerated coated bulking agent particles were collected from the spray dryer and heated at 80° C. for 2 days to obtain agglomerated coated bulking agent particles in crystalline form.

Example 8

[0143] The amorphous, agglomerated coated bulking agent particles were collected from the spray dryer and subsequently analysed.

Examples 9a, 18 and 19

[0144] The amorphous, agglomerated coated bulking agent particles were collected from the spray dryer and heated at 80° C. overnight to obtain agglomerated coated bulking agent particles in crystalline form (Examples 9a and 18); Example 19 particles did not crystallise, the particles obtained after drying were amorphous.

Examples 9b

[0145] The amorphous, agglomerated coated bulking agent particles were collected from the spray dryer and heated at 80° C. overnight to obtain agglomerated coated bulking agent particles in crystalline form.

Example 9c

[0146] The crystalline, agglomerated coated bulking agent particles were collected from the spray dryer and subsequently analysed.

Examples 9d

[0147] The amorphous, agglomerated coated bulking agent particles were collected from the spray dryer and subsequently analysed.

Examples 10-17

[0148] The amorphous, agglomerated coated bulking agent particles were collected from the sample chamber of the spray dryer. The initial particles were in the amorphous form. DSC analysis was then conducted on the amorphous materials.

[0149] All Examples:

[0150] Individual coated bulking agent particles are obtainable from their agglomerated form through a low shear method of grinding, such as ball milling.

[0151] Preparation of Fat-Based Confection Compositions Comprising Coated Bulking Agent Particles:

[0152] A fat-based confection composition was prepared in 1.0-1.5 kg batches as follows: First, the emulsifier was added to the cocoa butter at 45° C. to obtain an emulsifier and cocoa butter mix. Coated bulking agent particles according to Example 2 (39.1 g) were added to (40.9 g) of melted emulsifier and cocoa butter mix using a Waring blender. The dry ingredients (sucrose and cocoa) were blended together and added to the cocoa butter and emulsifier mix comprising the coated bulking agent particles and shear was applied until the mixture began to flow easily. The composition was then transferred into a Weiner chocolate ball mill and milled at 40° C. on 60% speed setting until the particles were below 25 μm. The slurry was milled and the particle size was measured at regular intervals using a Draper external digital micrometer. Once the particle size had been reduced to less than 25 μm milling, the fat-based confection composition was then removed and transferred into a chocolate mould and stored at −25° C.

[0153] Fat-Based Confection Compositions Comprising Coated Bulking Agent Particles of Examples 9b, 9c and 9d Pick-Up Weights:

[0154] Frozen confection (90 ml) on a stick was held at −18° C. overnight, weighed and was then dipped into a fat-based confection composition comprising coated bulking agent particles of examples 9b, 9c or 9d. The fat-based confection compositions were held at temperatures between 45 and 50° C. The temperature was varied slightly in order to achieve a dipping volume of 15 ml. The ice cream was lowered into the chocolate and immediately pulled out before allowing the chocolate to run off. Once the chocolate was substantially solid and the chocolate stream had stopped, the last drop was shaken off from the end of the blank. The weight if the chocolate picked up on the ice cream blank was subsequently recorded.

[0155] Method for Measurement of D(4,3) and D(3,2):

[0156] Spray Dried Coated Bulking Agent Particles:

[0157] The coated bulking agent particles dispersed in chocolate or coconut oil were heated to 40° C. Aliquots of the dispersion were added to a medium chain triglyceride (MCT; DANISCO) as the dispersant. Samples of particles were added to the dispersant chamber until the required sample obscuration was achieved. An average of 3 replicates were analyzed [Mastersizer 2000; Malvern Pananlytica] to give the final particle size, calculated using the Mastersizer software. Values of D[4,3] and D[3,2] were included in the standard output. The particle size was calculated using Franhoffer approximations.

[0158] Water Insoluble Cellulose Fibre or Insoluble Protein Bulking Agent Particles:

[0159] Water insoluble cellulose fibre particles or insoluble protein particles, both in their hydrated forms, were measured using the same method as provided for the spray dried coated bulking agent particles; however, water was used as the dispersant. Samples of particles were added to the dispersant chamber until the required sample obscuration was achieved. An average of 3 replicates were analyzed [Mastersizer 2000; Malvern Pananlytica] to give the final particle size, calculated using the Mastersizer software. Values of D[4,3] and D[3,2] were included in the standard output. The particle size was calculated using Franhoffer approximations. Mastersizer calculations of particle sizes are based on Mie light scattering theory which assumes spherical particles.

[0160] Method for Measurement of Casson Viscosity and Casson Yield:

[0161] Chocolate and oil rheology measurements were made on a Physica MCR501 at 40° C. using a 17 mm profiled cup and bob (cc17-0-25/p6 and c-cc17/T200/SS/P).

[0162] The method was a step method:

[0163] Step 1 is a pre-shear to condition the material at a shear rate of 5 s.sup.−1

[0164] Step 2 is shear rate ramp from 2 to 50 s.sup.−1 over 3 mins

[0165] Step 3 constant shear rate at 50 s.sup.−1 for 1 min

[0166] Step 4 is shear rate ramp from 50 to 2 s.sup.−1 over 3 mins

[0167] Only step 4 is analysed to extract the Casson parameters. Data analysed is from 50 s.sup.−1 to 5 s.sup.−1.

[0168] Square root of stress is plotted on the y-axis and square root of shear rate is plotted on the x-axis. The square of the slope gives the Casson viscosity and the square of the intercept gives the Casson yield.

[0169] Method for Measurement of Glass Transition and Onset Sugar Crystal Melting:

[0170] Differential Scanning Calorimetry (DSC) (Measurement of Glass Transition Temperature (T.sub.g), Crystallisation Temperature, Crystallisation Enthalpy, Sugar Melting Temperature and Sugar Melting Enthalpy.

[0171] Differential scanning calorimetric (DSC) measurements were performed using Perkin Elmer Diamond DSC. Samples were seal into stainless steel pans. Samples were scanned for 20° C. to 200° C. at 10 degrees/minute. Thermograms were analyzed using standard Perkin Elmer software for peak onset, peak temperature, peak area (OH) and glass transition temperature (T.sub.g). Tg was quoted as the temperature at the mid-point of the specific heat capacity change.

[0172] SEM Microscopy

[0173] SEM images were obtained using the following methodology. A portion of the sample was sprinkled onto a large specimen stub on which was mounted a sticky carbon disc. The stub was gently tapped to remove any loose particle. The sample was rotary sputter coated with 20 nm of gold/palladium. Imaging was carried out in the SEM (JEOL JSM-6060) operated at either 5 or 10 kV to eliminate any charging effects and the specimen stage tilted to 45°. Images were captured at appropriate magnifications to best demonstrate particle structure.

[0174] Method for Measuring Water Binding Capacity

[0175] 10 ml of water was added to 1 g of dry particles in a centrifuge tube. The mix inverted 30 times to ensure adequate hydration and then left overnight (17.5 hours) at chill temperature. The hydrated slurry was separated by centrifugation 2200 g for 30 minutes in a Sorvall® RC3C centrifuge [ThermoFisher Scientific]. The supernatant was removed and the resulting pellet blotted with tissue paper. The mass of the pellet was then recorded. The water binding was calculated from the increase in the mass of the particles. Three replicates of each sample were taken and an average was calculated.

TABLE-US-00001 TABLE 1 Coated Bulking Agent Particle Compositions Example 1a 1b 2 3 4 5 6 7 8 9 9a 9b 9c 9d Bulking Coffee (g) 60 Agent (BA) Cocoa (g) 73 73 6.0 16.7 96 50 63 63 63 (dry weight) Tea (g) 50 Insoluble Pea 20 Protein Sucrose (g) 200 200 280 300 100 190 150 120 500 100 80 117 117 117 Whey powder 4.0 4.0 2.8 6.0 2.0 3.9 3.4 4.3 2.0 1.0 1.2 1.2 1.2 (g) (estimated (1.2) (1.2) (0.84) (1.8) (0.6) (1.17) (1.02) (1.29) (0.6) (0.3) (0.36) (0.36) (0.36) protein (g)) estimated 1.2 1.2 0.84 1.8 0.6 1.17 1.02 1.29 0.6 0.30 0.36 0.36 0.36 protein (g) Wt % protein 0.6 0.6 0.3 0.6 0.6 0.6 0.68 1.08 0.12 0.38 0.31 0.31 0.31 based on sucrose content Surface Wt % protein 0.59 0.59 0.25 0.47 0.34 0.59 0.60 0.59 0.11 0.30 0.2 0.2 0.2 Active based on Agent total mass of Source particle Surface Wt % dry BA 17.5 19.3 41.7 3.0 9.8 44 9.1 19.8 34.8 34.8 34.8 Active based on Agent total mass of particle Wt % sugar 98 98 82.25 80.26 57.94 96.41 89.58 55.84 90.83 79.2 64.6 64.6 64.6 based on total mass of particle Water wt % 300 300 1420 647 647 200 300 300 200 50 64.3 64.3 64.3 of slurry prior to spray drying Physical Characteristics of Coated Bulking Agent Particles Example 1a 1b 2 3 4 5 6 7 8 9 9a 9b 9c 9d Bulking agent D(4,3) 18.1 30.5 30.5 30.5 30.5 30.5 17.6 8.61 14.4 14.4 14.4 particle size (wet) D(3,2) 5.8 11.0 11.0 11.0 11.0 11.0 11.0 0.29 4.7 4.7 4.7 (micron) Crystalline coated D(4,3) 44.1 29.5 26.1 12.6 25.3 17.2 23.5 18.6 bulking agent D(3,2) 9.2 9.2 8.4 5.5 10.3 6.6 8.21 8.2 particle size (micron) in chocolate or oil Coated Bulking Agent 49.15 41.5 44 Glass transition (° C.) Coated Bulking Agent 101.5 82.4 80 Onset temp crystallisation (° C.) Coated Bulking Agent 183.2 178.4 Onset sugar crystal melting (° C.) Casson Viscosity PaS 1.1 1.6 1.3 1.4 2.2 Casson Yield Pa 0.4 0.6 0.0 0.08 0.0 Pick-up (g) 16.5 15.3 18.2

TABLE-US-00002 TABLE 2 Particles comprising Sucrose and Protein. Surface active Glass Onset sugar Protein agent transition Onset temp crystal ΔH sugar Protein Sucrose powder Protein temperature crystallisation melting melting Ex Powder (g) (g) (wt %) (° C.) (° C.) (° C.) (J/g) 10 HYGEL 100 2 ~2 58.2 117.3 169.4 110.4 11 HYGEL 100 5 ~5 52.8 120.4 163.2 93.1 12 HYGEL 100 10 ~9 52.9 126.7 158.6 31.7 13 Whey 100 2 ~0.6 66.1 123.2 181.3 124.5 powder 66.6 120.1 (30% protein) 14 Whey 100 5 ~1.5 71.6 128.8 174.3 106.1 powder 64.6 123.2 (30% protein) 15 Whey 100 10 ~3.0 59.9 121.0 170.9 96.0 powder 63.3 126.7 (30% protein) 16 Whey 100 20 ~5.5 63.9 128.8 160.7 83.3 powder (30% protein) 17 Whey 100 30 ~7.6 50.2 122.3 — 58.1 powder (30% protein) 18 Whey 80 Whey 20 powder protein (30 % powder protein) 1 g; and pea soluble protein pea 19 g protein 19 Whey 70 Whey 30 None None None None powder protein (Amorphous) (Amorphous) (Amorphous) (Amorphous) (30 % powder protein) 1 g; and pea soluble protein pea 29 g protein

TABLE-US-00003 TABLE 3 Fat-Based Confection Composition Comprising Coated Bulking Agent Particles in Crystalline Form Comparative Comparative Example Fat-Based Confection Composition Example Sugar and Comprising Ingredient (wt %) (Example 9) coffee Ex 2 Ex 9b Ex 9c Ex 9d Sucrose 39.1 27.4 0 0 0 0 Cocoa butter 35.6 35.6 35.6 37.85 37.85 37.85 Cocoa powder 10.4 10.4 10.4 10.34 10.34 10.34 Butter Oil 5.0 5.0 5.0 5.15 5.15 5.15 Spent Coffee Grounds 0 11.7 0.0 0.0 0.0 0.0 Coated bulking agent 0 0.0 39.1 35.34 35.34 35.34 particles in crystalline form Milk powder 9.4 9.4 9.4 10.32 10.32 10.32 Flavours and 0.5 0.5 0.5 0.96 0.96 0.96 emulsifiers Wt % Reduction in 0 30 30 35 35 35 crystalline sugar of the Composition

[0176] Ingredient List:

[0177] Sugar from British Sugar 0.315-1.25 mm,

[0178] Cocoa butter from Barry Callebaut,

[0179] Cocoa powder from Cargill 10-12% fat FTNG k,

[0180] Butter oil from 99.8% Meadow foods Ltd,

[0181] Spent coffee grounds derived from Douwe Egberts Pure Gold, medium roast,

[0182] Skimmed milk powder from Arla foods.

TABLE-US-00004 TABLE 4 Casson Viscosity and Casson Yield of Examples 2, 9 and a sucrose-coffee blend. Casson Casson Viscosity Yield Example D(3, 2) μm D(4, 3) μm (PaS) (Pa) Comparative Example 5.5 12.6 1.6 0.6 (Example 9) Comparative Example 6.5 14.5 3.2 1.0 Sucrose and coffee Example 2 9.2 29.5 1.1 0.4

[0183] Tables 3 and 4 illustrate that substitution of 30% of the granulated sugar of a fat-based confection composition comprising crystalline coated bulking agent particles result in a comparable Casson viscosity (1.1 PaS compared to 1.6 PaS) and Casson yield (0.4 Pa compared to 0.6 Pa) of the resultant fat-based confection composition in comparison to the same fat-based composition comprising sucrose only. The comparable Casson Viscosity and Casson Yield values demonstrates that a fat-based confection composition comprising crystalline coated bulking agent particles would be suitable, for example, for use as a fat-based coating composition for frozen confections.

[0184] Tables 3 and 4 also illustrate that substitution of 30% of the granulated sugar of a fat-based confection composition comprising a coffee bulking agent results in a significantly higher Casson viscosity (3.2 PaS compared to 1.6 PaS) and Casson yield (1.0 Pa compared to 0.6 Pa) when added to a fat-based confection composition. The significantly increased Casson viscosity and Casson yield values demonstrates that a fat-based confection composition comprising spent coffee grounds as a bulking agent would not be suitable for use as a fat-based coating composition for frozen confection. It's likely that such an increase in Casson Viscosity and Casson Yield would result in difficulties with processing such as coating frozen confections. Thickness and uniformity of the coating would also be adversely affected.

TABLE-US-00005 TABLE 5 Casson Casson Viscosity Yield Pick-up Example D(3, 2) μm D(4, 3) μm (PaS) (Pa) (g) 9b 6.6 17.2 1.3 0.0 16.5 9c 6.3 15.7 1.04 0.08 15.3 9d N/A N/A 2.2 0.0 18.2

[0185] Tables 3, 4 and 5 illustrate that substitution of 35 wt % of the granulated sugar of a fat-based confection composition comprising crystalline coated bulking agent particles result in a reduced pick-up weight when used as a coating composition for a frozen confection. Casson Viscosity (1.3 or 1.04 PaS compared to 1.6 PaS) and Casson Yield (0.0 and 0.08 Pa compared to 0.6 Pa) of the resultant fat-based confection coating composition in comparison to the same fat-based confection coating composition comprising sucrose only. The reduced Casson Viscosity and Casson Yield values demonstrate that a fat-based confection coating composition comprising crystalline coated bulking agent particles would be suitable, for example, for use as a fat-based confection coating composition for frozen confections.

[0186] Furthermore, not only is the fat-based confection coating composition comprising crystalline coated bulking agent particles of the invention reduced in calories through the substitution of the sucrose with crystalline coating bulking agent particles, the advantageous physical properties of the coated bulking agent particles of the invention, i.e.; Examples 9b and 9c, enables a reduced pick-up weight of the coating composition on the frozen confection to be achieved. This allows a further reduction in calories by enabling the reduction of the amount of fat-based confection coating composition required to fully coat frozen confections to the same quality as a fat-based confection coating composition comprising sucrose only.

[0187] Tables 3, 4 and 5 also illustrate that the fat-based confection composition comprising crystalline coated bulking agent particles of Examples of 9b and 9c have greatly reduced Casson Viscosity and Casson Yield values in comparison to amorphous coated bulking agent particles in the same fat-based confection coating composition. The Casson Viscosity and Casson Yield values of Example 9d illustrate that such compositions greatly increase the pick-up weight when used as a fat-based confection coating composition, resulting in an increase in calories per product and a lower quality of coating as the thickness and uniformity of the coating would be adversely affected by a Casson Viscosity of 2.2 Pa.