Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same

Abstract

A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.

1 .- 54 . (canceled)  
   
   
       55 . A fat-based confection comprising a fat continuous phase and one or more flavor components selected from the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate.  
   
   
       56 . The fat-based confection according to  claim 55 , wherein the 2-hydroxy-3-methyl-2-cyclopenten-1-one, when present, is present in an amount ranging from 0.001 ppm to 30.0 ppm, wherein the 2-acetyl furan, when present, is present in an amount ranging from 0.001 ppm to 30.0 ppm, wherein the 2-acetyl-3-hydroxyfuran, when present, is present in an amount ranging from 0.001 ppm to 250.0 ppm, and wherein the methyl furanoate, when present, is present in an amount ranging from 0.001 ppm to 60.0 ppm.  
   
   
       57 . The fat-based confection according to  claim 55  further comprising one or more flavor components selected from the group consisting of 2,5-dimethyl-4-hydroxy-3-(2H) furanone, 3-hydroxy-2-methyl-pyran-4-one, 2-furfural, 2-(5H)furanone, 2-furfuryl alcohol, dihydro hydroxy maltol and 5-hydroxymethyl furfural.  
   
   
       58 . The fat-based confection according to  claim 57 , wherein the 2,5-dimethyl-4-hydroxy-3-(2H) furanone, when present, is present in an amount ranging from 0.15 ppm to 120.0 ppm, wherein the 3-hydroxy-2-methyl-pyran-4-one, when present, is present in an amount ranging from 5.0 ppm to 300.0 ppm, wherein the 2-furfural, when present, is present in an amount ranging from 0.10 ppm to 60.0 ppm, wherein the 2-(5H)furanone, when present, is present in an amount ranging from 0.05 ppm to 120.0 ppm, wherein the 2-furfuryl alcohol, when present, is present in an amount ranging from 2.5 ppm to 100.0 ppm, wherein the dihydro hydroxy maltol, when present, is present in an amount ranging from 0.50 ppm to 10000.0 ppm, and wherein the 5-hydroxymethyl furfural, when present, is present in an amount ranging from 0.05 ppm to 10000.0 ppm.  
   
   
       59 . The fat-based confection according to  claim 55 , wherein the fat-based confection has a water activity ranging from 0.09 to 0.38.  
   
   
       60 . The fat-based confection according to  claim 55 , wherein moisture is present in an amount ranging from 0.10% to 5.0% by weight of the fat-based confection.  
   
   
       61 . The fat-based confection according to  claim 55 , wherein the fat-based confection comprises a fat in an amount ranging from 10.0% to 98.0% by weight of the fat-based confection, a sweetener in an amount ranging from 1.0% to 80.0% by weight of the fat-based confection, and a dairy protein in an amount ranging from 0.5% to 40.0% by weight of the fat-based confection.  
   
   
       62 . A method of making a fat-based confection comprising the steps of: 
 dispersing a sweetener and a dairy protein in a fat to form a raw confection having a fat continuous phase;    heating the raw confection within a temperature range and for a time sufficient to thermally generate one or more flavor components selected from the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one, 2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate, thereby forming the fat-based confection; and    cooling the fat-based confection to a temperature sufficient to halt the thermal generation of flavor components.    
   
   
       63 . The method according to  claim 62 , wherein the 2-hydroxy-3-methyl-2-cyclopenten-1-one, when present, is present in an amount ranging from 0.001 ppm to 30.0 ppm, wherein the 2-acetyl furan, when present, is present in an amount ranging from 0.001 ppm to 30.0 ppm, wherein the 2-acetyl-3-hydroxyfuran, when present, is present in an amount ranging from 0.001 ppm to 250.0 ppm, and wherein the methyl furanoate, when present, is present in an amount ranging from 0.001 ppm to 60.0 ppm.  
   
   
       64 . The method according to  claim 62 , wherein one or more additional flavor components selected from the group consisting of 2,5-dimethyl-4-hydroxy-3-(2H) furanone, 3-hydroxy-2-methyl-pyran-4-one, 2-furfural, 2-(5H)furanone, 2-furfuryl alcohol, dihydro hydroxy maltol and 5-hydroxymethyl furfural are thermally generated.  
   
   
       65 . The method according to  claim 64 , wherein the 2,5-dimethyl-4-hydroxy-3-(2H) furanone, when present, is present in an amount ranging from 0.15 ppm to 120.0 ppm, wherein the 3-hydroxy-2-methyl-pyran-4-one, when present, is present in an amount ranging from 5.0 ppm to 300.0 ppm, wherein the 2-furfural, when present, is present in an amount ranging from 0.10 ppm to 60.0 ppm, wherein the 2-(5H)furanone, when present, is present in an amount ranging from 0.05 ppm to 120.0 ppm, wherein the 2-furfuryl alcohol, when present, is present in an amount ranging from 2.5 ppm to 100.0 ppm, wherein the dihydro hydroxy maltol, when present, is present in an amount ranging from 0.50 ppm to 10000.0 ppm, and wherein the 5-hydroxymethyl furfural, when present, is present in an amount ranging from 0.05 ppm to 10000.0 ppm.  
   
   
       66 . The method according to  claim 62 , wherein the raw confection is heated within the temperature range between 70° C. and 180° C.  
   
   
       67 . The method according to  claim 62 , wherein the time sufficient to develop flavor components is between 1 minute and 1440 minutes.  
   
   
       68 . The method according to  claim 62 , wherein the fat-based confection has a water activity ranging from 0.09 to 0.38.  
   
   
       69 . The method according to  claim 62 , wherein moisture is present in an amount ranging from 0.10% to 5.0% by weight of the fat-based confection.  
   
   
       70 . The method according to  claim 62 , wherein the fat-based confection comprises a fat in an amount ranging from 10.0% to 98.0% by weight of the fat-based confection, a sweetener in an amount ranging from 1.0% to 80.0% by weight of the fat-based confection, and a dairy protein in an amount ranging from 0.5% to 40.0% by weight of the fat-based confection.