GB2619267A

GB2619267A - Confectionary product

Info

Publication number: GB2619267A
Application number: GB2205569.3A
Authority: GB
Inventors: Kavanagh Amy; Cruces Teresa
Original assignee: Premier Foods Group Ltd
Current assignee: Premier Foods Group Ltd
Priority date: 2022-04-14
Filing date: 2022-04-14
Publication date: 2023-12-06
Anticipated expiration: 2042-04-14
Also published as: GB202205569D0; GB2619267B

Abstract

A cake batter or sponge comprising 2.4-7.2 parts by weight (PBW) oligofructose; 4.2-5.3 PBW soluble corn fibre; 0.8-3 PBW starch; 8-18 PBW fat; and 8-23 PBW sugar. The fat may comprise/consist of plant-based oil. The sugar may comprise/consist of sucrose. The cake batter may comprise flour and egg, further comprising 15-26 PBW flour, suitably wheat flour, and 1.3-3.0 PBW egg. The cake batter may comprise: 2.4-2.7 PBW oligofructose; 4.7-5.2 PBW soluble corn fibre; 1.2-2.5 PBW starch; 10-12 PBW fat; 15-19 PBW sugar. The cake sponge may comprise: 2.4-2.7 PBW oligofructose; 4.7-5.2 PBW soluble corn fibre; 1.2-2.5 PBW starch; 10-12 PBW fat; and 15-19 PBW sugar. A cake filling comprising 20-25 PBW starch; 7.5-9 PBW acacia fibre; 35-50 PBW maltitol; 5-8 parts PBW fat. The cake filling fat may comprise/consist of plant-based oil and may comprise 2.5-3.5 PBW calcium carbonate. The complete cake may comprise no more than 10 wt% polyols.

Description

CONFECTIONARY PRODUCT

Technical Field

The present invention relates to a cake batter, a cake sponge, a cake filling and a cake.

Background

There is growing awareness and concern regarding human weight, and in particular, the number of people who are overweight or obese. Some regulators have placed restriction on fat, salt and/or sugar content in food products.

This has a significant effect on cake products, where fat and sugar are not only used for flavour; these components are used functionally, providing structure, texture, and colour for cake (and icing in some cases). Typical cakes include 18-20wt% fat (and 6-8wt% saturates) and a sugar level 35-45wt%. Previous attempts to reduce fat and/or sugar content have been considered to have inferior flavour and/or mouthfeel or have used non-conventional ingredients which are unacceptable to consumers.

Summary

According to a first aspect of the present invention, there is provided a cake batter comprising: 2.4-7.2 parts by weight oligofructose; 4.2-5.3 parts by weight soluble corn fibre; 0.8-3 parts by weight starch; 8-18 parts by weight fat; and 8-23 parts by weight sugar.

A second aspect of the invention provides a cake sponge obtainable by baking a batter according to the first aspect.

A third aspect of the invention provides a cake sponge comprising: 2.4-7.2 parts by weight oligofructose; 4.2-5.3 parts by weight soluble corn fibre; 0.8-3 parts by weight starch; 8-18 parts by weight fat; and 8-23 parts by weight sugar.

A fourth aspect of the invention provides a cake filling comprising: 20-25 parts by weight starch; 7.5-9 parts by weight acacia fibre; 35-50 parts by weight maltitol; and 5-8 parts by weight fat.

A fifth aspect of the invention provides a cake comprising cake sponge according to the second or third aspects and a filling according to any the fourth aspect.

The invention also provides a method of making each of the cake batter, the cake sponge, the cake filling and the cake.

Further features and advantages of the invention will become apparent from the following description of preferred embodiments of the invention, given by way of example only.

Detailed Description

Surprisingly, the combination of fructooligosaccharides, soluble corn fibre and starch in the specified ratios results in a cake which is lower in fat and sugar than conventional cake recipes, and which has an acceptable taste, texture and mouthfeel. Prior art attempts to replace fat and sugar with fibres have resulted in a dry sponge with unacceptable crumb structure and mouthfeel. Moreover, previous combinations of these ingredients disclosed in the prior art have not identified the ratios specified in the present claims, which the inventors have found to be important in order to achieve an acceptable consumer product.

The inventors have established that a cake made from the claimed batter has a texture, flavour and mouthfeel which are all acceptable to the consumer and more closely match conventional cake recipes. (Cakes made from the claimed batter were blind-tested with existing Mr Kipling branded cakes (with conventional recipes) by a panel of 200 individuals. Feedback indicates that the two cake types are comparable in flavour, texture and mouthfeel.) The cake made from the claimed batter has a fat content of 10-18wt%, saturated fat content of 1-3wt% and a sugar content of 15-22.5wt%. The batter also has an appropriate viscosity for cake manufacturing processes.

In one case, the invention provides a cake batter comprising: 2.4-7.2 parts by weight oligofructose; 4.2-5.3 parts by weight soluble corn fibre; 0.8-3 parts by weight starch; 8-18 parts by weight fat; and 8-23 parts by weight sugar.

In some cases, the cake batter comprises up to about 6, 5, 4, 3 or 2.7 parts by weight oligofructose. In some particular cases, the cake batter comprises 2.4-2.7 parts by weight oligofructose.

In some cases, the cake batter comprises at least about 4.4, 4.6 or 4.7 parts by weight of soluble corn fibre. In some cases, the cake batter comprises less than about 5.3, 5.2 or 5.1 parts by weight of soluble corn fibre. In some particular cases, the cake batter comprises 4.7-5.2 parts by weight soluble corn fibre.

In some cases, the cake batter comprises at least about 0.85, 1.0, 1.1, 1.2, 1.3, 1.5, 1.8, 2.0 or 2.2 parts by weight starch. In some cases, the batter comprises less than about 3, 2.8, 2.6 or 2.5 parts by weight starch. In some particular cases, the cake batter comprises 1.3-3, suitably 1.2-2.5 parts by weight starch.

In some cases, the cake batter comprises from about 8, 9, 10, 11 or 12 parts fat to about 18, 17, 16, 15, 14, 13 or 12 parts fat (by weight). Suitably, the cake batter comprises 10-12 parts by weight fat. In some cases, the fat comprises or consists of a plant-based oil such as sunflower oil or rapeseed oil. In some cases, the fat comprises or consists of rapeseed oil.

In some cases, the cake batter comprises from about 8, 9, 10, 12, 15, 16, 17 or 18 parts sugar to about 23, 21, 20, 19 or 18 parts sugar (by weight). Suitably, the cake batter comprises 1519 parts by weight sugar. By sugar, we refer to added sugar and this does not include natural sugars present in other ingredients. In some cases, the sugar comprises or consists of a syrup such as maple syrup or golden syrup, dextrose, or sucrose, such as caster sugar or granulated sugar. In some cases, the sugar comprises or consists of granulated sucrose.

In some cases, some or all of the sugar may be replaced with an artificial sweetener, such as acesulfame K, aspartame or sucralose in an amount providing equivalent sweetness to the replaced sugar. Further alternatives to sugar include steviol glycosides.

In some cases, the cake batter may further comprise flour. Suitably the batter may include 15-26, suitably 15-20 parts by weight of flour. In some such cases, the flour may comprise or consist of wheat flour.

In some cases, the cake batter may further comprise egg. In some such cases, the cake batter comprises 1.3-3.0 parts by weight egg.

In some cases, the cake batter may further comprise fruit or vegetable components, such as extracts, purees and the like. The fruit or vegetable components may provide sweetness to the resultant cake, allowing the sucrose content to be kept low.

In some cases, the total batter consists of 100 parts by weight.

The invention also provides a cake sponge obtainable by baking the batter described herein.

The invention also provides a cake sponge comprising: 2.4-7.2 parts by weight oligofructose; 4.2-5.3 parts by weight soluble corn fibre; 0.8-3 parts by weight starch; 8-18 parts by weight fat; and 8-23 parts by weight sugar.

The chimed sponge has a good mouthfeel. In particular, it does not have the dry texture associated with typical "low-fat" or "low-sugar" cakes (as confirmed in blind taste-testing).

Each of the features described above in relation to the various ingredients (including identity of the ingredients and the relative content (parts by weight)) of the cake batter apply equally to the sponge. However, some water may be lost on baking, and so the total sponge may, in some cases, consist of 90-100 parts by weight.

The inventors have also determined a composition for a cake filling (between cake sponge layers) in which the fat and sugar content is reduced. In this respect, the invention provides a cake filling comprising: 20-25 parts by weight starch; 7.5-9 parts by weight acacia fibre; 35-50 parts by weight maltitol; and 5-8 parts by weight fat.

By cake filling, we refer to a component intended for arrangement between two layers of sponge in a consumer product. In this case, the filling is added prior to baking between two batter layers, and is baked alongside the batter to form the consumer product (as a filling between the sponge layers).

Several tests have been performed, including on other fibres, and it has been found that the claimed combination of acacia fibre, fat, maltitol and starch produced the best filling in respect of texture (confirmed by blind taste-testing), baking stability and flow.

The results showed that at least 7.5 parts by weight acacia fibre is required. However, acacia fibre content above 9 parts by weight has a negative impact on flow properties of the filling/topping. In some cases, the filling or topping may comprise 7.5-8 parts by weight of acacia fibre.

The fibres are included in a base of starches and maltitol. The maltitol is included in an amount that provides a filling with a flow, specific gravity and water activity (aw) that are all similar to a convention cake icing. In some examples, maltitol is used in a powder or liquid form in this base. In some cases, the maltitol is in liquid form. In some cases, the filling includes from about 35, 38 or 40 parts by weight maltitol to about 50, 48 or 45 parts by weight maltitol.

Fibres are used to modify the texture and flow of the filling and reduce its overall calorie count. Furthermore, the fibres act to dilute other components in the recipes such as maltitol and starches.

In some cases, the cake filling may comprise 6-7 parts by weight of fat. In some cases, the fat comprises or consists of a plant-based oil, such as sunflower or rapeseed oil. In some cases, the fat comprises or consists of rapeseed oil.

The recited starch levels provide a cake filling with a suitable flow/viscosity. The starch may suitably comprise or consist of tapioca starch. In some cases, the filling may comprise from about 20, 21 or 22 parts starch to about 25, 24, or 23 parts starch (by weight). Optionally, xanthan gum can be added to the filling to reduce leakage and increase the stickiness of the filling. If present, the xantham gum may be present in amount of 0.1 to 0.5 parts by weight, suitably about 0.3 parts by weight.

In some such cases, the filling further comprises calcium carbonate, suitably 2.5-3.5 parts by weight calcium carbonate, suitably about 3 parts by weight. Surprisingly calcium carbonate in combination with acacia fibre can replace the unacceptable colour additives (e.g. titanium dioxide) to give a similar white colour.

In some cases, the cake filling consists of 90-I 00 parts by weight.

The invention also provides a cake comprising a sponge as described above in combination with the filling described above. In particular, the cake may comprise two sponges as described above either side of a filling as described above.

In some cases, the weight ratio of sponge to filling is from 3:1 to 7:1, suitably 4:1 to 6:1, and is most suitably about 5:1. In some cases, the filling is disposed between two layers of sponge which have the same weight and composition. In other cases, there may be two layers of sponge which differ in size or composition. In yet further cases, there may be more than 2 layers of sponge (each separated by layers of filling), and the layers of sponge may differ in weight or composition, as may the filling layers.

In some cases, the cake does not comprise more than lOwt% of polyols (such as maltitol), to avoid laxative effects.

In some cases, the cake may further comprise a topping, such as fruit, nuts, icing, chocolate and/or oats.

Cakes according to the invention may be made according to the following process: 1) Cake batter ingredients mixed until no lumps observable. Aeration and water activity measured -if too low, mix for further time to incorporate more air.

2) Filling ingredients mixed until no lumps observable. Aeration and water activity measured -if too low, mix for further time to incorporate more air.

3) Layered sponge formed; cake batter layers either side of a layer of filling. The batter on the two sides of the filling may be the same or different. Bake in oven and cool once cooked.

4) Optionally a topping may be added, and a second cooling step may be employed if necessary.

In another cake product, no filling is included. A single layer of sponge forms the cake, with optional topping.

In a variation of either of the above processes, a solid topping may be added prior to baking (e.g. fruit or nut pieces, oats, seeds). The solid topping adheres to the sponge on baking.

Examples

Examples 1 to 10 relate to cake batter and sponges. Examples 11 onwards relate to fillings/toppings.

Comparative Example 1 The following cake batter recipe was trialled as an alternative to conventional cakes, with reduced fat and sugar content.

INGREDIENT Wt% Bulk Granulated Sugar 16.9 Crestawhip 450G /SG (emulsifier) 1.2 Rapeseed Oil (Bulk) 10.6 Glycerine 7.1 Glucose Syrup 5.3 Water 24.9 Wheat Flour 18.3 Egg White Powder 2.1 Xanthan Gum 0.1 Potassium Sorbate Powder 0.2 Whey powder 0.9 Baking Powder 0.0 Starch -NOVATION 4600 1.3 Corn soluble fibre -Promitor SGF 70R 7.7 Fructooligosaccharides 0.0 Potassium Bicarbonate 0.4 sodium acid pyrophosphate 0.4 FM RED 104 WSP (Sweet potato -red colourant) 0.7 Tartaric acid-50% diluted 0.3 MicroCap P-21-WSS (colourant) 0.0 Freeze-dried raspberry 1.6 100.0 After baking, the resulting cake was chewy and had an unacceptable mouthfeel which would not achieve consumer acceptance. The absence of fructooligosaccharide in this mixture renders it unusable.

Examples 2 to 7 are various cake batter compositions according to the invention, with different flavours. All have good processability (as the batter) and good texture and mouthfeel once cooked. Each is included in a cake including two sponge layers sandwiching a layer of filling, made as described above.

Example 2-raspberry ripple flavour Example 3 -lemon flavour INGREDIENT wt% INGREDIENT wt% Sugar 16.62 Sugar 16.94 Mono and diglycerides of 1.21 Mono and diglycerides of fatty 1.20 fatty acids acids Rapeseed Oil 10.58 Rapeseed Oil 10.46 Glycerine 7.30 Glycerine 6.73 Glucose syrup 5.04 Glucose Syrup 4.98 Water 24.31 Water 23.92 Wheat Flour 18.94 Wheat Flour 18.74 Dried Egg White Powder 2.52 Dried Egg White Powder 2.49 Xanthan Gum 0.13 Xanthan Gum 0.12 Potassium Sorbate 0.21 Potassium Sorbate 0.21 Whey Powder 0.88 Whey Powder 0.87 Maize Starch 1.26 Maize Starch 2.24 Corn Soluble Fibre (Vegetable 4.79 Corn Soluble Fibre (Vegetable 4.73 Fibre) Fibre) Fructooligosaccharides 2.52 Fructooligosaccharides 2.49 (Vegetable Fibre) (Vegetable Fibre) Raising Agents 0.70 Raising Agents 0.70 Freeze Dried Raspberries 1.56 Lutein 0.07 Sweet Potato Powder 0.63 Lemon Zest 2.49 Tartaric Acid 0.13 Lemon Flavour 0.41 Raspberry puree 0.60 Butter flavour 0.19 Raspberry Ripple Flavour 0.07 100 Example 4-chocolate flavour Example 5-bakewell flavour I0 INGREDIENT wt% INGREDIENT wt% Sugar 17.55 Sugar 16.44 Mono and diglycerides of 1.30 Mono and diglycerides of fatty 1.20 fatty acids acids Rapeseed Oil 10.80 Rapeseed Oil 10.46 Glycerine 7.29 Glycerine 6.73 Glucose Syrup 3.24 Glucose Syrup 4.98 Water 22.67 Water 23.91 Wheat Flour 16.36 Wheat Flour 19.43 Dried Egg White Powder 2.70 Dried Egg White Powder 2.49 Xanthan Gum 0.13 Xanthan Gum 0.12 Potassium Sorbate 0.23 Potassium Sorbate 0.21 Whey Powder 0.94 Whey Powder 0.87 Maize Starch 2.43 Maize Starch 2.24 Corn Soluble Fibre (Vegetable 5.13 Corn Soluble Fibre (Vegetable 4.73 Fibre) Fibre) Fructooligosaccharides 2.70 Fructooligosaccharides 2.49 (Vegetable Fibre) (Vegetable Fibre) Raising Agents 0.54 Raising Agents 0.70 inverted Sugar 2.16 Dried Raspberry 1.54 Cocoa Powder 3.83 Raspberry Puree 0.60 Ground Almond 0.60 Almond Flavour 0.25 Example 6 -caramel flavour Example 7 -orange flavour INGREDIENT wt% INGREDIENT wt% Sugar 17.76 Sugar 17.55 Mono and diglycerides of 1.25 Mono and diglycerides of 1.24 fatty acids fatty acids Rapeseed Oil 10.97 Rapeseed Oil 10.84 Glycerine 7.58 Glycerine 7.49 Glucose Syrup 5.22 Glucose Syrup 5.16 Water 25.08 Water 24.78 Wheat Flour 17.76 Wheat Flour 19.41 Dried Egg White Powder 2.61 Dried Egg White Powder 2.58 Xanthan Gum 0.13 Xanthan Gum 0.13 Potassium Sorbate 0.22 Potassium Sorbate 0.22 Whey Powder 0.91 Whey Powder 0.90 Maize Starch 1.31 Maize Starch 1.29 Corn Soluble Fibre (Vegetable 4.96 Corn Soluble Fibre (Vegetable 4.90 Fibre) Fibre) Fructooligosaccharides 2.61 Fructooligosaccharides 2.58 (Vegetable Fibre) (Vegetable Fibre) Raising Agents 0.73 Raising Agents 0.36 Caramel Flavour 0.35 Inverted Sugar 0.36 Caramel Colour 0.52 Paprika Colour 0.14 Orange Flavour 0.05 Examples 8 to 10 are various cake batter compositions according to the invention, with different flavours. All have good processability (as the batter) and good texture and mouthfeel once cooked. Each is included in a cake product with only one sponge, optionally with a topping, which may be referred to as a "loaf style" cake.

Example 8 -lemon loaf Example 9 -caramel, apple and cinnamon loaf INGREDIENT wt% INGREDIENT wt% Vegetable Shortening 3.48 Vegetable Shortening 3.49 Sugar 11.65 Sugar 9.21 Rapeseed Oil 8.92 Rapeseed Oil 9.15 Lutein 0.07 Glycerine 9.49 Glycerine 10.59 Glucose Syrup 3.18 Glucose Syrup 3.29 Water 19.20 Water 17.72 Wheat Flour 25.23 Wheat Flour 25.70 Dried Egg White Powder 1.40 Dried Egg White Powder 1.39 Xanthan Gum 0.11 Xanthan Gum 0.11 Potassium Sorbate 0.22 Potassium Sorbate 0.22 Salt 0.11 Salt 0.10 Whey Powder 0.78 Whey Powder 0.84 Mono and diglycerides of 1.12 fatty acids Mono and diglycerides of fatty 1.11 Maize Starch 0.89 acids Maize Starch 0.95 Corn Soluble Fibre (Vegetable 4.35 Fibre) Corn Soluble Fibre (Vegetable 4.46 Fructooligosaccharides 5.47 Fibre) (Vegetable Fibre) Fructooligosaccharides 5.57 Raising Agents 0.67

(Vegetable Fibre)

Raising Agents 0.67 Toffee Pieces 2.23 Butter Flavour 0.23 Apple Flavour 0.17 Lemon Zest 2.51 Apple Pulp 0.61 Lemon Flavour 0.41 Caramel Flavour 0.22 Ground Cinnamon 0.67 Freeze Dried Apple 1.51 Caramel Colour 0.50 Example 10 -banana & chocolate loaf INGREDIENT wt% Sugar 8.92 Rapeseed Oil 11.15 Glycerine 9.48 Glucose Syrup 2.90 Water 18.84 Wheat Flour 24.75 Dried Egg White Powder 1.34 Xanthan Gum 0.11 Potassium Sorbate 0.20 Salt 0.11 Whey Powder 0.78 Mono and diglycerides of fatty acids 1.06 Maize Starch 0.89 Corn Soluble Fibre (Vegetable Fibre) 4.24 Fructooligosaccharides (Vegetable Fibre) 7.19 Raising Agents 0.67 Banana Puree 0.56 Banana Pieces 1.56 Chocolate Chips 4.79 Caramel Colour 0.22 Banana Flavour 0.25 Example 11: identification of key components of filling: polyols, fibres, and starch level.

The aim of the first set of tests was to identify the optimum level of polyols and the format to be used (liquid/powder) to achieve a no-added sugar filling with comparative flow, specific gravity (aeration), water activity and colour to conventional cake fillings.

Parameters for conventional fi lings -targets for novel filling Aeration A MW (measured of weight of batter in a specific volume) 389+/-10g 0.78 aW (measured using Aqualab 41E, at 25°C) Flow (Measured with Bostwick Consistometer after 30 seconds.) -3.5cm Eleven developmental compositions set out in the table below and labelled Ti-T11 were tested. These investigated the effects of: Maltitol format (powder or liquid) Fibre choice (which affects texture, flow of batter and calorie content). The fibre loading also dilutes other components in the recipes such as polyols and starches. (Polyols: to not to exceed more than 10% in the overall product. Starches: to reduce the level of starch used and therefore achieve better control of the flow/viscosity.) Addition of calcium carbonate -affects icing colour.

Observations regarding the compositions are set out below the table.

Ingredients-No TI T2 13 T4 15 16 T7 TES 19 T10 T11 added sugar filling (%) Water 4.3 4.7 6.0 6.0 6.2 7.2 7.4 5.1 7.3 5.1 5.2 Rapeseed oil 5.2 5.2 5.2 5.2 5.3 5.1 5.2 5.1 5.1 5.1 5.2 Glycerine 7.8 6.0 8.6 8.6 8.8 6.8 7.0 6.8 6.8 6.8 6.9 Polyglycerol 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Esters of fatty acids Vanilla Cream 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Flavour Sodium Alginate 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.9 0.6 0.9 1.0 Whey powder 5.2 6.9 5.2 5.2 5.3 5.1 5.2 5.1 5.1 5.1 5.2 Potassium 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 sorbate powder Titanium dioxide 0.0 0.0 0.0 0.0 0.1 0.0 0.1 0.0 0.0 0.0 0.1 Sorbitan 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Monostea rate, Polysorbate 60 Tapioca starch 30 22 19.4 21.1 21.6 22.1 22.6 22.9 22.2 24.1 24.7 Acacia fibre 0.0 8.6 8.6 0.0 0.0 0.0 0.0 7.6 6.8 7.6 7.8 Ma ltitol liquid 43.5 30.2 43.1 43.1 44.2 42.4 43.5 42.3 42.7 42.2 43.3 Calcium 2.6 2.1 2.6 2.6 0.0 2.5 0.0 2.5 2.6 2.5 carbonate Maltitol powder 0.0 12.9 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Corn soluble 6.9 7.1 0.0 0.0 0.0 0.0 fibre 50% ACACIA:50% 7.6 7.8 0.0

COR SOLUBLE

FIBRE

Wheat fibre 1.0 Results AMW 382 401 396 380 382 398 396 389 396 394 394 aW 0.72 0.78 0.72 0.73 0.73 0.78 0.78 0.72 0.78 0.78 0.78 Flow 2 2.75 4.75 7.5 7.5 6 6.5 4.5 5 2.75 2.75 Tl: Maltitol liquid 43.5%, tapioca starch 30%. Calcium carbonate 2.6%. No acacia fibre. Thick texture, yellowish appearance.

T2: Maltitol liquid 30.2%, maltitol powder 12.9%, tapioca starch 22%, calcium carbonate 2.1%, S acacia fibre 8.6%. Good colour and acceptable flow and texture, if slightly thick and grainy.

T3: maltitol liquid 43.1%, tapioca starch 19.4%, acacia fibre 8.6%, calcium carbonate 2.6%. Better flow than T2. Good appearance, low water activity.

T4: 43.1% maltitol liquid, 6.9% corn soluble fibre, 21.1% starch, 2.6% calcium carbonate. Low water activity, the samples is too runny, yellowish appearance. Performs worse than T5 and worse than T3 from a colour perspective. Reduced baking stability.

T5: Same as T4 but replacing calcium carbonate with titanium dioxide.

T6: combination of acacia fibre and corn soluble fibre+ calcium carbonate. Performs worse than acacia fibre alone and than T7.

T7: same as T6 but with titanium dioxide.

T8: Wheat fibre has a white shade so it was combined with acacia fibre to understand if there would any synergy between the fibres to improve further the performance. Provided acceptable flavour and flow, but from a colour perspective it didn't perform as well as the acacia fibre alone. T9: adjustment of water and glycerine to control water activity. Increase in water and glycerine diluted the percentage of acacia fibre, as a result the test didn't have as good colour as previous tests where percentages were around 8.6%.

T10 and T11: to understand the right balance between acacia, water, glycerine and calcium carbonate. At least a 7.5% acacia fibre is needed for best results.

The combination of acacia fibre, polyols. starch and calcium carbonate produced the best samples in every aspect: colour, texture, baking stability and flow. The composition was then optimised, as set out below in Example 12.

Example 12 -Filling optimisation.

The next set of tests focused on improving resistance, flow, stickiness, and water activity, whilst maintaining a level of acacia fibre of at least 7.5%. Higher levels of acacia content (up to 17%) were also assessed but this did not improve desired properties and compromised the flowability (T12).

Surprisingly, removal of polyglycerol esters of fatty acids (T18) was found not to negatively impact the colour achieved by the combination of calcium carbonate, polyols, starches, and acacia fibre. However, leakage of the filling from the cooked cake product was observed using this composition.

Xanthan gum was added to reduce leakage and stickiness of the filling. The level of calcium carbonate was increased to 3% to improve colour performance.

In one embodiment, the present invention provides a cake filling with the composition of T20 in the table below.

Ingredients-No added sugar filling (%) T12 T13 T14 T15 T16 T17 T18 T19 T20 Water 11.29 5.07 5.07 5.03 5.05 5.25 5.12 5.12 5.20 Rapeseed oil 5.21 5.07 5.07 5.03 5.05 5.25 5.12 5.12 6.93 Glycerine 6.95 4.22 5.91 6.71 6.73 7.01 6.83 6.83 5.20 Polyglycerol Esters of fatty acids 0.13 0.13 0.13 0.13 0.13 0.13 0.00 0.13 0.00 Vanilla Cream Flavour 0.26 0.25 0.25 0.17 0.17 0.18 0.00 0.00 0.17 Whey powder 5.21 5.07 5.07 5.03 5.05 5.25 5.12 5.12 5.20 Potassium sorbate powder 0.17 0.17 0.17 0.17 0.17 0.18 0.17 0.17 0.20 Titanium dioxide 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Sorbitan Monostearate, Polysorbate 60 0.12 0.12 0.12 0.12 0.12 0.12 0.12 0.00 0.17 Tapioca starch 29.18 26.65 24.96 23.97 24.03 24.89 24.33 24.33 22.06 Acacia fibre 17.36 7.60 7.60 7.55 7.57 7.88 7.68 7.68 7.80 Maltitol liquid 21.70 42.23 42.23 41.95 42.06 43.79 42.67 42.66 43.32 Calcium carbonate 2.60 2.53 2.53 2.52 2.52 0.00 2.56 2.56 3.03 Maltitol powder 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Corn soluble fibre 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 50% ACACIA:50% COR SOLUBLE FIBRE 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Wheat fibre 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Sodium alginate tetrasodium diphosphate, calcium sulphate 0.8 0.9 0.9 0.8 0.5 0.00 0.3 0.3 0.4 Xanthan gum 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.3 AMW 388.00 392.00 390.00 392 392.00 390.7 395.00 396 395.00 aW 0.80 0.76 0.78 0.79 0.79 NA 0.72 0.72 0.76 Flow 6.00 2.00 2.50 4.25 4.50 2.25 3.00 3 5.00 The term "about" as used herein may indicate a tolerance of approximately ±5%, ±4%, ±3%, ±2% or ±1%, in some cases. The disclosure also explicitly discloses the absolute value, without any tolerance.

Note that "fructooligosaccharides" and "oligofructose" are used interchangeably herein and refer to the same component.

The above embodiments are to be understood as illustrative examples of the invention. It is to be understood that any feature described in relation to any one embodiment may be used alone, or in combination with other features described, and may also be used in combination with one or more features of any other of the embodiments, or any combination of any other of the embodiments. Furthermore, equivalents and modifications not described above may also be employed without departing from the scope of the invention, which is defined in the accompanying claims.

Claims

CLAIMSA cake batter comprising: 2.4-7.2 parts by weight oligofructose; 4.2-5.3 parts by weight soluble corn fibre; 0.8-3 parts by weight starch; 8-18 parts by weight fat; and 8-23 parts by weight sugar.
2. A cake batter according to claim 1, wherein the fat comprises or consists of plant-based oil.
3. A cake batter according to claim 1 or claim 2, wherein the sugar comprises or consists of sucrose.
4. A cake batter according to any preceding claim, further comprising flour and egg.
5. A cake batter according to claim 4, wherein the batter comprises 15-26 parts by weight flour, suitably wheat flour.
6. A cake batter according to claim 4 or claim 5, wherein the batter comprises 1.3-3.0 parts by weight egg.
7. A cake batter according to any preceding claim, comprising 2.4-2.7 parts by weight oligofructose.
8. A cake batter according to any preceding claim, comprising 4.7-5.2 parts by weight soluble corn fibre.
9. A cake batter according to any preceding claim, comprising 1.2-2.5 parts by weight starch.
10. A cake batter according to any preceding claim, comprising 10-12 parts by weight fat.
11. A cake batter according to any preceding claim, comprising 15-19 parts by weight sugar.
12. A cake batter according to any preceding claim, wherein the total batter consists of 100 parts by weight.
13. A cake sponge obtainable by baking a batter according to any of claims 1-12.
14. A cake sponge comprising: 2.4-7.2 parts by weight oligofructose; 4.2-5.3 parts by weight soluble corn fibre; 0.8-3 parts by weight starch; 8-18 parts by weight fat; and 8-23 parts by weight sugar.
15. A cake sponge according to claim 14, wherein: the fat comprises or consists of plant-based oil; and/or the sugar comprises or consists of sucrose.
16. A cake sponge according to claim 14 or claim 15, further comprising flour and egg.
17. A cake sponge according to claim 16, wherein the batter comprises 15-26 parts by weight flour, suitably wheat flour; and/or the batter comprises 1.3-3.0 parts by weight egg.
18. A cake sponge according to any of claims 14-17, comprising 2.4-2.7 parts by weight oligofructose; and/or 4.7-5.2 parts by weight soluble corn fibre; and/or 1.2-2.5 parts by weight starch; and/or 10-12 parts by weight fat; and/or 15-19 parts by weight sugar.
19. A cake sponge according to any of claims 14-18, wherein the total sponge consists of 90-100 parts by weight.
20. A cake filling comprising: 20-25 parts by weight starch; 7.5-9 parts by weight acacia fibre; 35-50 parts by weight maltitol; and 5-8 parts by weight fat.
21. A cake filling according to claim 20, wherein the fat comprises or consists of plant-based oil.
22. A cake filling according to claim 20 or claim 21, further comprising calcium carbonate, suitably 2.5-3.5 parts by weight calcium carbonate.
23. A cake filling according to any of claims 20-22, wherein the total filling or topping consists of 90-100 parts by weight.
24. A cake comprising cake sponge according to any of claims 13-19 and a filling according to any of claims 20-23.
25. A cake according to claim 24, wherein the cake comprises no more than l0wt% of polyols.