Edible composition

Abstract

A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer, preferably glycerol, for the starch, the ratio of starch content to plasticizer content by weight being no more than 1:1.5. The composition may include up to 40% by weight of a bulking agent, preferably fructose. A foodstuff incorporating the barrier is disclosed as is a method of making it.

1 . A barrier composition for use in foodstuffs comprising:
 from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90; and   from 40% to 90% by weight of a plasticizer for the starch, the ratio of starch content to plasticizer content by weight being no more than 1:1.5.   
     
     
         2 . A barrier composition according to  claim 1  in which the plasticizer is glycerol. 
     
     
         3 . A barrier composition according to  claim 1  in which the starch to plasticizer ratio is no more than 1:3. 
     
     
         4 . A barrier composition according to  claim 1  in which the starch to plasticizer ratio is no less than 1:20. 
     
     
         5 . A barrier composition according to  claim 1  including up to 40% by weight of a bulking agent, wherein the bulking agent comprises fructose. 
     
     
         6 . A barrier composition according to  claim 1  including up to 10% by weight of water. 
     
     
         7 . A composite foodstuff comprising first and second foodstuff elements having different fat compositions and/or contents from each other and a barrier composition according  claim 1  between them. 
     
     
         8 . A composite foodstuff according to  claim 7  in which the second foodstuff element is a coating around a core of the first foodstuff element. 
     
     
         9 . A composite foodstuff according to  claim 7  in which the first foodstuff component is a soft fat based confectionery cream. 
     
     
         10 . A composite foodstuff according to  claim 7  in which the second foodstuff element is a fat based coating such as a coating of chocolate, a chocolate compound or a chocolate equivalent. 
     
     
         11 . A method of making a barrier composition according to  claim 1  comprising:
 dissolving the starch in the plasticizer by heating the starch and the plasticizer at a temperature of from 120° C. to 160° C. 
 
     
     
         12 . A method according to  claim 11  further comprising adding additional water before heating the mixture. 
     
     
         13 . A method according to  claim 11  further comprising adding a bulking agent to the heated solution. 
     
     
         14 . A barrier composition according to  claim 3  in which the starch to plasticizer ratio is no more than 1:8. 
     
     
         15 . A barrier composition according to  claim 4  in which the starch to plasticizer ratio is no less than 1:10. 
     
     
         16 . A composite foodstuff according to  claim 8  in which the first foodstuff component is a soft fat based confectionery cream. 
     
     
         17 . A composite foodstuff according to  claim 8  in which the second foodstuff element is a fat based coating such as a coating of chocolate, a chocolate compound or a chocolate equivalent. 
     
     
         18 . A composite foodstuff according to  claim 9  in which the second foodstuff element is a fat based coating such as a coating of chocolate, a chocolate compound or a chocolate equivalent.