WO2021144024A1

WO2021144024A1 - Low sugar shaped snack product and method for the manufacturing thereof

Info

Publication number: WO2021144024A1
Application number: PCT/EP2020/050965
Authority: WO
Inventors: Catharina Gertruda Anna Gerarda van Haren; Jan Nauta
Original assignee: Intersnack Group Gmbh & Co. Kg
Priority date: 2020-01-16
Filing date: 2020-01-16
Publication date: 2021-07-22

Abstract

Snack product comprising a food component selected from the group consisting of nuts, dried or infused fruits, seeds, beans, puffed cereals and any mixtures thereof, held together with a binder composition and a method for the manufacturing of a snack product by providing a food component or food component mix comprising nuts, dried or infused fruits, seeds, beans, puffed cereals or any mixtures thereof,providing an aqueous binder composition comprising at least one acid hydrolysed starch,mixing the food component and the aqueous binder composition, adding and mixing at least one enzymatically hydrolyzed starch in dry form into the thus obtained mixture; shaping the snack product; and drying the snack product at an elevated temperature.

Description

Low sugar shaped snack product and method for the manufacturing thereof

TECHNICAL FIELD

The present invention relates to a low sugar shaped snack product and a method for the manufacturing thereof, typically in the form of a round ball (cluster), bite (round shaped), bar shaped, or cube shaped. The invention further relates to a binder composition for a shaped snack product and the use of a binder composition for the preparation of a low sugar snack product.

PRIOR ART

Any discussion of the prior art throughout the specification should in no way be considered as an admission that such prior art is widely known or forms part of common general knowledge in the field.

In current health-food dominated markets there is a need for snacks, typically in the form of bars, that can provide an energy source that is low in sugar. Snacks are capable of providing a between-meals snack that provides a temporary source of energy in a convenient way and allows for easy portion control.

Snack bars based on nuts are common in the market, often in combination with high amounts of chocolate and/or sugars. Commercially well known examples are Mars and Snickers bars, but also in more recent times, the market is provided with bars that are labelled as healthy, fiber-containing and contain nuts, cereals and dried fruits. These are presented to customers as the more healthy and responsible snack compared to chocolate and sugar-loaded candy bars. Typically, these bars are formed using sugar (glucose or sucrose)-syrup based adhesive to adhere the component to each other followed by forming the snack product. For instance, US 2005255218A (describes a process wherein foodpieces are coated with a first low- sugar adhesive coating followed by a second low-sugar topcoat (maltodextrin). US 2016128368 & WO 2015069814 describe psyllium-containing non- baked snack bars that may contain many other ingredients (nuts, fruits etc.) and may contain maltodextrin. The focus is on using psyllium (fibers) in food products.

GB 2523449 describes a popcorn bar that may contain polyol-based binders complemented with glucose based syrups. CN 101564172 describes a low sugar food bar with cereals and fibers. Binding of the components of the food bar is with sugar alcohols. US 2007212453 describes a product in a fat phase wherein ‘botanicals’ (fruit) are dispersed and that may further contain a sweetener.

It has now been found that a shaped snack product comprising nuts, seeds, beans, dried or infused fruits, puffed cereals and/or any mixtures thereof that is low in sugar can be provided that overcomes the issues associated with the known products and provides for a low sugar product that is suitable as a snack and can be formed and shaped as desired by using a binder composition that is low in calories, yet provides a non sweet taste.

It is an object of the present invention to overcome or ameliorate at least one of the disadvantages of the prior art, or to provide a useful alternative.

DESCRIPTION OF THE INVENTION

Unless the context clearly requires otherwise, throughout the description and the claims the words “comprise”, “comprising”, “contains”, “containing” and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of “including, but not limited to”. An exclusive or exhaustive sense is indicated by the expression “consists of or “consisting of.

The present invention provides shaped snack products having low sugar content and a method for producing the same. Also provided by the invention is the use of a binder composition for bounding the parts of a food component to each other in order to provide a shaped snack product. In the dependent claims further preferred embodiments of the invention are disclosed.

According to a first aspect, the invention provides a low sugar shaped snack product. The shaped snack product comprises a food component selected from the group consisting of nuts, dried or infused fruits, seeds, beans, puffed cereals and any mixtures thereof, and a low sugar - binder composition. The binder composition comprises or consists of at least one partially acid-hydrolyzed starch, wherein the partially acid- hydrolyzed starch or starches being present in a total amount of 0.1 to 40 wt.%, preferably in a total amount of 1 to 25 wt.%, drawn on the total amount of the food component, and at least one partially enzymatic hydrolyzed starch, having a dextrose equivalent of at most 20, wherein the partially enzymatic hydrolyzed starch or starches being present in a total amount of 0.1 to 10 wt.%, preferably of 0.1 to 6 wt.%, drawn on the total amount of the food component. The parts of the food component are bounded to each other by the binder composition, so that the shaped snack product is provided.

According to a second aspect, the invention provides a method for manufacturing a snack product. The method comprises the steps of

- providing a food component selected from the group consisting of nuts, dried or infused fruits, seeds, beans and any mixtures thereof,

- providing an aqueous binder composition, which comprises at least one first binder component, preferably at least one partially acid-hydrolyzed starch, and a liquid phase comprising or consisting of water,

- mixing the food component and the aqueous binder composition;

- providing at least one partially enzymatically hydrolyzed starch in dry form as further binder component, and mixing the same in dry form into the obtained mixture of the food component and the aqueous binder composition,

- shaping a snack product from the thus obtained mixture, and

- drying the shaped snack product, preferably at an elevated temperature. According to a third aspect, the invention provides the use of a binder composition for bounding food component parts to each other so that a shaped snack product comprising the food component can be provided. The provided shaped snack product is preferably a snack product in accordance with the first aspect of the invention.

The used binder composition comprises at least one partially acid-hydrolyzed starch, wherein preferably the one or each of the more partially acid-hydrolyzed starch or starches has a dietary fiber content of more than 55 wt.%, more preferably a dietary fiber content of more than 75 wt.%, drawn on the dry substance of the respective acid- hydrolyzed starch, and at least one partially enzymatic hydrolyzed starch, wherein the one or more partially enzymatic hydrolyzed starch or starches each have a dextrose equivalent value of at most 20.

According to a fourth aspect, the invention provides a snack product obtainable by a method according to the second aspect of the invention.

The shaped snack product of the invention comprises a food component selected from the group consisting of nuts, dried or infused fruits, seeds, beans, puffed cereals and any mixtures thereof, and a binder composition.

As used herein the expression “food component” is intended to mean a component comprising or consisting of a plurality of parts of the same food type, i.e. nuts, dried or infused fruits, seeds, beans or puffed cereals, or of different food types.

As used herein the term “plurality” is intended to mean more than one, preferably more than two, more preferably more than 3, or more than 4, or more than 5, or more than 6, or more than 7, or more than 8, or more than 9, or more than 10.

The snack product of the invention thus comprises as food component nuts, dried or infused fruits, seeds or beans or any combination thereof, such as nuts and dried fruits, nuts and seeds, nuts and beans or dried fruits and seeds, dried fruits and beans or beans and seeds and/or puffed cereals. Other combinations of nuts, dried fruits, seeds and/or beans and/or puffed cereals are also foreseen. The binder composition is capable of binding the ingredients or parts of the food component, such as the nuts and/or dried fruits, etc., and any optionally comprised further ingredients, to each other, and allows that the shaped snack product of the invention has and maintains a desired shape, such as a bar, square or round, or another shape that may be regarded as attractive for the consumer, like clusters, bites, cubes etc. Thus, the binder composition binds together the components / parts of the food component and any further optional ingredients, if comprised in the snack product, and does not have an adverse effect on the flavour or appearance of the snack product.

The food component may be present in the shaped snack product of the present invention in an amount of at least 70 wt.%, drawn on the shaped snack product after subtracting the amount of the binder composition. More preferably the food component is present in an amount of at least 80 wt.%, still more preferably in an amount of at least 90 wt.%, and particularly preferred in an amount of at least 95 wt.%, each of these values drawn on the shaped snack product after subtracting the amount of the binder composition.

The binder composition may be present in the shaped snack product of the present invention in an amount of from 0.1 up to 50 wt.%, drawn on the total amount of the food component. The amount of the binder composition may vary depending on the (relative) amount and size and type of the food component. According to a preferred embodiment the lower limit is 0.2 wt.%, and still more preferred the lower limit is 1.0 wt.%, 2.0 wt.%, 2.2 wt.%, 4.0 wt.%, 4.4 wt.% or 6.0 wt.%, drawn on the total amount of food component. The upper limit is preferably 35 wt.%, and still more preferred 30 wt.%, 25 wt.%, 20 wt.%, 15 wt.% or 10 wt.%, drawn on the total amount of food component. Therefore, the binder composition can as an example be present in an amount of 1.0 up to 25 wt.% or in an amount of 2.5 up to 15 wt.%, drawn on the total amount of food component. Likewise, according to the present invention, all other possible combinations of any one of the disclosed lower limits with any one of the disclosed upper limits are encompassed. As used herein, the term “binder composition” is intended to mean a composition comprising only one type of binder component as well as a composition comprising a mixture of at least two different binder components.

In a preferred embodiment, the binder composition comprises a partially acid- hydrolyzed starch that is preferably a partially acid-hydrolyzed wheat or a corn starch or any mixture thereof.

The one or more partially acid-hydrolyzed starch or starches, and preferably the partially acid-hydrolyzed wheat or the partially acid-hydrolyzed corn starch or any mixture thereof, may be present in the shaped snack product of the present invention in an amount of 0.1 to 40 wt.%, preferably in an amount of 0.1 to 25 wt.%, drawn on the total amount of food component. The one or more partially acid-hydrolyzed starch or starches may preferably be present in an amount of 1 to 20 wt.%, more preferably in an amount of 2 to 19 wt.%, still more preferably in an amount of 4 to18 wt.% and still more preferred in an amount of 6 to 17 wt.%, drawn on the total amount of food component. For example the amount may be 2 to 15 wt.%, drawn on the total amount of food component.

As used herein, and unless indicated otherwise, the specified amount is the total amount. That is, if the partially acid-hydrolyzed starch component is a mixture of two or more partially acid-hydrolyzed starches, the mixture as a whole is comprised in the snack product in the specified amount or range. Within the mixture the different partially acid-hydrolyzed starches may be present in any ratio to each other.

Preferred partially acid-hydrolyzed starches are low in di- and monosaccharides and high in dietary fiber. That is these preferred acid-hydrolyzed starches comprise preferably more than 55 wt.% of dietary fibers, and still more preferably more than 65 wt.% or more than 75 wt.% or more than 80 wt.% of dietary fibers, drawn on the dry substance of the acid-hydrolyzed starch. The dietary fibers may be soluble dietary fibers. According to a preferred embodiment the amount of di- and monosaccharides, excluding polyols, i.e. alcohols which contain more than two hydroxyl groups, in the preferred acid-hydrolyzed starches mentioned in this paragraph is less than 0.5 wt.% and still more preferably less than 0.45 wt.%, drawn on the dry substance of the acid- hydrolyzed starch. For example, a preferred partially acid-hydrolyzed starch is a partially acid-hydrolyzed maize or wheat starch with a dietary fiber content of more than 80 wt.% and a di- and monosaccharide content, excluding polyols, of less than 0.5 wt.%, drawn on the dry substance of the acid-hydrolyzed starch. In addition, the starch may comprise other digestable carbohydrates.

Dietary fibers as used herein are intended to mean carbohydrate polymers with three or more monomeric units, which are neither digested nor absorbed in the human small intestine. Dietary fibers comprise edible carbohydrate polymers naturally occurring in the food as consumed, edible carbohydrate polymers which have been obtained from food raw material by physical, enzymatic or chemical means, edible synthetic carbohydrate polymers, and any mixture thereof.

The content of the dietary fibers, preferably the soluble dietary fibers, is or can be determined by AOAC 2001.03.

Thus, the one or more partially acid-hydrolyzed starch is/are a starch degradation product produced by the hydrolysis of starch. The one or more partially acid-hydrolyzed starch or starches each comprises a mixture of oligosaccharides and polysaccharides, which are both built up of D-glucose units linked by glycosidic bonds and having a degree of polymerization of at least three, and glucose and disacharide (maltose). The glucose oligomers and polymers comprised in this mixture may have extremly varied molecular weights. In one preferred embodiment the degree of polymerisation of the oligomers and polymers is in the range of 3 to 20, and most preferably in the range of 3 to 15. As already mentioned supra the amount of di- and monosaccharides, excluding polyols, i.e. alcohols which contain more than two hydroxyl groups, in the preferred acid-hydrolyzed starches mentioned in this paragraph is less than 0.5 wt.% and still more preferably less than 0.45 wt.%, drawn on the dry substance of the acid-hydrolyzed starch.

As used herein the the term “oligosaccharide” or “oligomer” encompasses carbohydrates that are larger than simple mono- or disaccharides but smaller than polysaccharides. The term “polysaccharide” or “polymer” as used herein is intended to encompasse carbohydrates comprising more than 9 monomer units.

An acid-hydrolyzed starch is made by using an acid for performing the hydrolysis. The partially acid-hydrolyzed starch as used within the present invention is preferably made by a food acid hydrolysis. The food acid used may be citric acid for example. Following the acid hydrolysis the obtained hydrolyzed starch may be refined, purified and dried. The desired degree of hydrolysis and thus also the sugar content can be adjusted by the reaction time, reaction temperature and/or the concentration and/or the type of the acid used.

Preferred the partially acid-hydrolyzed starch is water-soluble, high in dietary fibers, has a low sweetness, respectively sugar content, and a neutral taste. The partially acid- hydrolyzed starches as used within the present invention have the advantage that they are carbohydrates or carbohydrate mixtures that, when consumed in foods, they do preferably not lower plaque pH, as determined in vivo or in situ by plaque pH telemetry tests, below a conservative value of 5.7 by bacterial fermentation during and up to 30 minutes after consumption. In addition, these partially acid-hydrolyzed starches may provide a prebiotic effect. That is the human digestive enzymes can not crack the chains comprised of glucose units. Thus these oligo- or polymers reach as fiber in the large intestine and serve the resident intestinal flora as a source of food. A typical commercial example is Nutriose FM06 (corn-based) or FB06 (wheat-based) of Roquette USA. Other examples are Cargill Plus of Cargill, Stadex, Col of Tate & Lyle.

In addition, the binder composition may comprise further binder components. One of these preferred further binder components is a partially enzymatic hydrolyzed starch such as and preferably a maltodextrin, or a mixture of partially enzymatic hydrolyzed starches such as and preferably a mixture of maltodextrines.

The expression “maltodextrin” as used herein is intended to mean the standard maltodextrin conventionally obtained by hydrolysis of starch, and characterized by a Dextrose Equivalent (or DE), of at most 20. A partially enzymatic hydrolyzed starch, and preferably a maltodextrin, can be obtained by partial enzymatic degradation of any starch, for example corn starch or wheat starch. The enzyme used may be an amylase for example.

A partially enzymatic hydrolyzed starch, and preferably a maltodextrin, is a mixture of low molecular weight oligosaccharides and polysaccharides which comprise or consist of linked a-D-glucose units.

A preferred partially enzymatic hydrolyzed starch has a dextrose equivalent (DE) of at most 20 and preferably of between about 1 to 20, more preferably of between about 3 to 20, more preferably of between about 4 to 10 and more preferably of between 5 to 8 or of between 6 to 8, such as Glucidex R6. Still more preferably the dextrose equivalent of the partially enzymatic hydrolyzed starch is at least 6. Also, the dextrose equivalent of the partially enzymatic hydrolyzed starch may be between about 18 to 20.

Where, within this disclosure, the term “about” is used in connection with a number, this preferably means the number +/-10 %, more preferably the number +/-5 %, most preferably the number itself without “about”.

The dextrose equivalent of a polysaccharide or polysaccharide mixture identifies the percentage of reducing sugar in the dry substance. It corresponds to the quantity of glucose (= dextrose), which had the same reducing power per 100 g of dry substance. The DE value is a measure for how far the polymer degradation has occurred. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility, and the lower the heat resistance. A DE value of 100 is assigned to pure glucose. Starch, which is a very large glucose polymer, has a DE value of or close to 0. A whole range of starch hydrolysates is found between these two values. As mentioned supra, between both ranges, the maltodextrins have a dextrose equivalent (DE) of at most 20, preferably of 1 to 20. The dextrose equivalent can be determined according to the ISO standard 5377.

A typical commercial example of an enzymatically hydrolyzed starch which can be used within the present invention is Glucidex of Roquette, USA. The combination of one or more partially acid-hydrolyzed starch or starches, preferably one or more partially acid-hydrolyzed starch or starches as specified supra, and one or more partially enzymatic hydrolyzed starch or starches, preferably one or more partially enzymatic hydrolyzed starch or starches as specified herein, provides for an improved product in terms of better adhesion of the components of the snack product. Moreover, such mixtures are easier to form into various desired shape such as a bar, a cube, round balls or a round shape.

Preferably, in such a combination the one or more partially acid-hydrolyzed starch or starches, preferably having a fiber content as specified supra, is/are present in an amount of 0.1 to 25 wt.%, more preferably in an amount of 1 to 20 wt.%, still more preferably in an amount of 2 to 19 wt.%, still more preferably in an amount of 4 to 18 wt.% and still more preferred in an amount of 6 to 17 wt.%, drawn on the total amount of food component. For example the amount may be 2 to 15 wt.%, drawn on the total amount of food component. And the one or more partially enzymatic hydrolyzed starch or starches, preferably having a DE value as specified supra, is/are present in an amount of 0.1 to 10 wt.%, preferably from 0.1 to 6 wt.%, drawn on the total amount of food component. Still more preferred the lower limit for the amount of the one or more partially enzymatic hydrolysed starch or starches is 0.2 wt.%, 0.4 wt.%, 0.6 wt.% or 0.8 wt.%, drawn on the total amount of food component.

As used herein, and unless indicated otherwise, the specified amount of the one or more partially enzymatic hydrolysed starch or starches is also the total amount. That is, if the partially enzymatic hydrolyzed starch component is a mixture of two or more partially enzymatic hydrolyzed starches, the mixture as a whole is comprised in the snack product in the specified amount or range. Within the mixture the different enzymatic hydrolysed starches may be present in any ratio to each other.

Other binder components which may be comprised in the binder composition are preferably alginates, alginic acid, agar-agar, locust bean gum, guar gum, xanthan gum, gum arabic, pectins, cellulose, proteins or any mixture of these compounds. Suitable celluloses are native one or modified, preferably chemically modified, derivatives of celluloses and salts thereof, such as cellulose ethers. Examples comprise carboxy- methyl cellulose, ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methyl cellulose, methyl ethyl cellulose, cross-linked carboxymethyl cellulose. Suitable proteins are preferably water-soluble or colloidally soluble proteins of plant or animal origin, and protein hydrolysates. The amount of this/these one or more additional binder component(s) in the total binder composition is preferably in the range of 0.5 to 10 wt.%, more preferably in the range of 1 to 5 wt.%. In an alternative, the amount may be 0 wt.%.

As it has been surprisingly found by the present inventors that a combination of one or more acid hydrolyzed starch or starches, preferably one or more acid hydrolyzed starch or starches as defined supra, and one or more enzymatically hydrolyzed starch or starches, preferably one or more enzymatically hydrolyzed starch or starches as defined supra, in particular when used in the amounts and proportions as specified herein, are sufficient for providing a beneficial binding capacity and/or consistency of the snack product, it is also encompassed by the present invention that the shaped snack product is free of any other binder compounds, which are selected from the group consisting of alginates, alginic acid, agar-agar, locust bean gum, guar gum, xanthan gum, gum arabic, pectins, cellulose and proteins. Said in other words, the amount of these additional binder compounds in the binding composition or in the snack product is preferably 0 wt.%.

The food component is selected from the group consisting of nuts, dried or infused fruits, seeds, beans, puffed cereals, and any mixtures thereof. The food component comprises of a plurality of parts, i.e. a plurality of nuts, a plurality of dried or infused fruits, a plurality of seeds, a plurality of beans, a plurality of puffed cereals or any mixtures thereof.

In the snack product of the invention, the nuts can be peanuts, walnuts, macadamia, almonds, cashew, hazelnut, pistachio, pecan, brasil and any mixtures thereof. The nuts can be in any form, i.e. whole (shelled) or blanched nuts, coarsely chopped or thinly sliced nuts, nut pieces, and the like. It is noted that the assignment of these examples to the group of “nuts” is not based on the botanical, morphological origin, but on the basis of colloquial usage.

In the snack product of the invention, dried or infused fruits can be used. The dried or infused fruits may be selected from the group consisting of grapes, raisins, peaches, apricots, blueberries, cranberries, pineapple, mango, apple, rhubarb, orange, figs, dates, banana, strawberry and any mixtures thereof. The dried fruits can be in any form, i.e. whole fruits (like berries), coarsely chopped or thinly sliced fruits, fruit pieces, and the like.

In the snack product of the invention, seeds may be incorporated. Seeds can be selected from the group consisting of pumpkin, chia, sesame, sunflower, amaranth, sorghum, quinoa, pinetree and any mixtures thereof.

In the snack product of the invention, beans may be incorporated. Beans can be selected from the group consisting of soya, kidney, pea, broadbeans and any mixtures thereof.

In the snack product of the invention, puffed cereals can include puffed maize, puffed wheat, puffed rice, puffed barley, puffed oat and any mixtures thereof, but the puffed cereals are not limited thereto and further puffed cereals known to the skilled person can be used as well.

Other inclusions or optional ingredients in the snack product of the invention can be cocoa nibs, dried vegetables, non-puffed cereals or puffed non-cereals, grains, sugars, sugar substitutes (artificial sweeteners), syrups, flavoring compounds, spices, seasonings, preservatives, antioxidants, emulsifiers, stabilizers, dyes, acidity regulators, acidulants, fats, vitamins, minerals, trace elements, other prebiotics than those comprised in the hydrolyzed starch or starches of the binder composition, and the like or any mixtures of these optional ingredients.

Concerning the sugar substitutes the compounds known in the art for this purpose can be used according to the present invention. However, it is particularly preferred to use sorbitol, xylitol, mannitol, maltitol, leucrose, isomaltitol / glucopyranosido-1 ,6-mannitol, hydrogenated corn syrup, lactitol, fructose or mixtures thereof. Most preferably, sorbitol is used.

According to a preferred embodiment of the shaped snack product, the snack product comprises at least one optional ingredient selected from the group consisting of preservatives, antioxidants, stabilizers, dyes, acidity regulators, acidulants, vitamins, minerals, trace elements and any mixtures thereof. Still more preferred these one or more optional ingredients are comprised in an amount of 0.05 up to 5 wt.%, drawn on the shaped snack product after subtracting the amount of the binder composition. Still more preferred is the amount in the range of 0.1 up to 3 wt.%, drawn on the shaped snack product after subtracting the amount of the binder composition.

As can be taken from the appended figures also, in the finished shaped snack product the individual parts of the food component or the individual parts of any mixture of food components, as well as any optionally comprised further ingredients or inclusions, are bounded to each other by the binder composition, so that a solid snack product is obtained, in which the individual components of the snack product, i.e. the parts forming the food component and any further optional components, are fixed in the product so that the given form of the product, for example the bar shape, cube shape, cluster shape or bite shape, is retained.

The water content of the snack product of the invention is indicated by its moisture level. The moisture level may vary between from 0.5 wt.% to 3 wt.%, based on the total weight of the shaped snack product.

In a preferred embodiment, the snack product contains the food component or at least a part of it in the form of a comminuted food component preferably with an average diameter of up to 2 mm. Preferably the amount of such a comminuted food component is from 10 wt.% up to 50 wt.%, and still more preferred in an amount of from 20 wt.% up to 40 wt.%. Still more preferred the amount of the comminuted food component is around 30 wt.%. up to 50 % by weight. Each of these values are drawn on the total amount of food component comprised in the snack product of the present invention. Having these smaller pieces of food components, such as nuts, present in the snack product increases the density of the product, the amount of binder needed is increased, and the food component better binds. It is also possible to use food components consisting of halves, quarters and smaller parts having an average diameter of from 0.01 to 8 mm, and preferably from 0.02 to 6 mm and still more preferably of form 0.04 to 4 mm, or in any mixed version thereof. In a preferred embodiment the mix comprises 0 to 10 % halves, 30 to 60 % quarters and 30 to 60 % smaller parts, wherein the individual portions are such that in total a value of 100 % is achieved for the mix of food components.

The comminuted nuts in the above embodiment may be replaced, whole or in part by comminuted fruits parts, seeds, beans, puffed cereals or any mixture thereof. As it relates to the preferred average diameters of these comminuted compounds and there preferred portions in a mix, the same as for the nuts applies.

In a highly preferred embodiment of the invention, the snack product comprises a binder composition that comprises or consists of a partially acid-hydrolyzed corn or wheat starch and a partially enzymatic hydrolysed starch, preferably a maltodextrin. The partially acid-hydrolyzed corn or wheat starch preferably has a dietary fiber content of more than 55 wt.%, and still more preferably more than 65 wt.% or more than 75 wt.% or more than 80 wt.%, drawn on the dry substance of the acid-hydrolyzed starch, and/or preferably has an amount of di- and monosaccharides, excluding polyols, of less than 0.5 wt.% and still more preferably less than 0.45 wt.%, drawn on the dry substance of the acid-hydrolyzed starch. In addition, the partially enzymatic hydrolyzed starch or the maltodextrin has a dextrose equivalent of preferably from 3 to 20, more preferably of 4 to 10, still more preferably of from 5 to 8 or from 6 to 8, drawn on the total amount of food component. Within this highly preferred embodiment of the binder composition the partially acid-hydrolyzed corn or wheat starch is comprised in an amount of 5 to 25 wt.%, drawn on the total amount of food component, and the partially enzymatic hydrolysed starch or a maltodextrin is comprised in an amount of 0.1 to 6 wt.%, drawn on the total amount of food component. It has been found that this binder composition is very effective in a wide variety of food component combinations to give the desired snack product. Still more preferably, the upper limit of the partially acid-hydrolyzed corn or wheat starch is 20 wt.%, 19 wt.%, 18 wt.% or 17 wt.%, and the amount of dietary fibers and di- and monosaccharides is preferably as specified supra. The amount of the partially enzymatic hydrolysed starch or maltodextrin is still more preferably 0.2 to 6 wt.%, 0.4 to 5 wt.%, 0.6 to 4 wt.% or 0.8 to 4 wt.%, drawn on the total amount of food component.

The snack product of the invention is low in its sugar level which may be less than 15 wt.%, preferably less than 10 wt.%, and still more preferably less than 7 wt.%, drawn on the total weight of the product. If the snack product of the invention for example contains ingredients, such as fruits, that have a natural sugar content, the sugar level may be less than 15 wt.%, drawn on the total weight of the product, while if the snack product of the invention for example comprises as food component ingredients having a low natural sugar content, the sugar level may be less than 7 wt.%, drawn on the total weight of the product. The term “sugar” as used herein is intended to mean all monosaccharides and disaccharides present in food, including glucose, fructose and sucrose, excluding polyols, i.e. alcohols having more than two hydroxyl groups. These sugars or syrups can be added as further ingredient to the mixture, when manufacturing the snack product and/or they may be provided e.g. by the food component itself (like fruits). According to a preferred embodiment the snack product of the present invention does not comprise other sweeteners than sugars added as further ingredient in fruits.

In a further aspect, the invention relates to a method for the manufacturing a snack product, preferably for the manufacturing if a snack product according to the first aspect of the present invention. The method comprising the steps of

- providing a food component selected from the group consisting of nuts, dried or infused fruits, seeds, beans, puffed cereals and any mixture thereof, preferably a mix comprising nuts, more preferably a mixture comprising or consisting of nuts and fruits,

- providing an aqueous binder composition, which composition comprises a binder capable of binding the food component or food component mixture, which binder is preferably one or more partially acid-hydrolyzed starch or starches as described herein, - mixing the provided food component or the provided food component mix and the provided aqueous binder composition in order to provide a mass for making a snack product,

- shaping the snack product from the thus obtained mixture, and

- drying the snack product at an elevated temperature.

According to a preferred embodiment of the present invention the claimed method comprises a further step of mixing into the obtained mixture of food component or the food component mixture and the aqueous binder composition one or more partially enzymatic hydrolysed starch or starches, as described herein, in dry form as a further binder component, and mixing the thus obtained mixture, before shaping the snack product from the thus obtained mixture, and drying the snack product at an elevated temperature.

As used herein, the expression “in dry form” is intended to mean that the partially enzymatic hydrolysed starch or the more partially enzymatic hydrolysed starch is/are not dissolved or dispersed or solubilized in a liquid phase, for example in aqueous phase or liquid comprising water, but is/are provided in solid form, for example as a powder. Such a solid starch from may comprise chemically associated water.

By combining the aqueous binder composition, which preferably comprises at least one partially acid-hydrolyzed starch as described herein, but preferably not a partially enzymatic hydrolysed starch, the food component or food component mixture, and the at least one partially enzymatic hydrolyzed starch in dry form, an effective binding is achieved between the various parts of the food component, i.e. the nuts, seeds, beans and/or fruit components, of the snack product, that allows the subsequent shaping of the product.

In the first step of the claimed method, the food component or food component mixture is provided. The food component comprises of a plurality of parts, i.e. a plurality of nuts, a plurality of dried or infused fruits, a plurality of seeds, a plurality of beans, a plurality of puffed cereals, or any mixtures thereof. According to a preferred embodiment the food component is preferably provided at least in part in the form of a comminuted food component or a mixture of food components, more preferably with an average diameter of up to 2 mm. Preferably the amount of such a comminuted food component is from 10 wt.% up to 50 wt.%, and still more preferred in an amount of from 20 wt.% up to 40 wt.%. Still more preferred the amount of the comminuted food component is around 30 wt.% up to 50 % by weight. Each of these values are drawn on the total amount of food component comprised in the prepared snack product. It is also possible to provide food components consisting of halves, quarters and smaller parts having an average diameter of from 0.01 to 8 mm, and preferably from 0.02 to 6 mm and still more preferably of from 0.04 to 4 mm, or in any mixed version thereof. In a preferred embodiment the provided mix comprises 0-10 % halves, 30-60 % quarters and 30-60 % smaller parts, wherein the individual portions are such that in total a value of 100 % is achieved for the mix of food components. The provided comminuted nuts in the above embodiment may be replaced, whole or in part by comminuted fruits parts, seeds, beans, puffed cereals, or any mixture thereof. As it relates to the preferred average diameters of these comminuted compounds and there preferred portions in a mix, the same as for the nuts applies. Comminuting the food components is achieved by using conventional means for chopping the food components.

The aqueous binder composition is preferably provided by mixing the one or more partially acid-hydrolyzed starch or starches, more preferably the partially acid- hydrolyzed corn and/or wheat starch with water. The water is an agent providing moisture to the system during the processing. The amount of moisture added to the system should be sufficient to hydrate the binding composition, allowing it to swell and form a paste to bind the components of the snack product together during the manufacturing process. The amount of water may for instance depend on the composition of the food component. The ratio of binder substance(s) : water is preferably from 10:1 to 1 :10, with a preference for 5:1 to 1 :5 and a higher preference of 3:1 to 1 :3 or 2:1 to 1 :2. Preferred embodiments of partially acid-hydrolyzed starches have been described supra in line with the claimed snack product. For example, the aqueous binder composition may preferably provide a partially acid-hydrolyzed corn or wheat starch in such an amount that in the finished snack product 5 to 25 wt.% of a partially acid-hydrolyzed corn or wheat starch, drawn on the total amount of the food component, is comprised. Other preferred ranges are specified supra in line with the snack product.

In order to dissolve or disperse the partially acid hydrolysed starch or the more partially acid hydrolysed starches it is preferred to use a liquid, preferably water or a liquid comprising water, of a temperature between 20 °C to 60 °C, more preferably between 40 °C to 60 °C and still more preferably of 55 °C. Stirring or mixing is helping to dissolve or disperse the partially acid hydrolysed starch or the partially acid hydrolysed starches into the aqueous medium.

After formation of the aqueous binder composition, the aqueous binder composition is mixed with the food component in order to obtain a mass for forming the snack product. The obtained mass may also be referred to as a dough or an agglomerate mixture for forming the snack product.

From this mass or dough or agglomerate mixture the snack product is shaped using conventional means for shaping snack bar type products.

These shaping means comprise for example moulding or extrusion molding or rolling the moistened mixture to provide, for example, a sheet-like or strand-like intermediate product. The thus obtained intermediate product may then be cut into pieces of a desired size, for example bars or cubes, by a cutting device. If desired, the obtained smaller pieces, for example rectangles or cubes, may then be subjected to a further shaping step, in course of which for example balls can be formed.

According to a preferred embodiment of the claimed method the mixing of the ingredients and the shaping of the snack product is not performed by means of an extruder or by extrusion. As used herein “extrusion” is intended to mean a process by which solid or viscous masses are continuously squeezed under pressure and increased temperature from a die.

According to a preferred embodiment of the claimed method one or more partially enzymatic hydrolyzed starch or starches is/are added - as a further binder component - to the mixture obtained by mixing the food component or the food component mixture and the aqueous binder composition prior to the shaping step. Particularly preferred, the partially enzymatic hydrolyzed starch or starches is/are added in a dry form. Particularly preferred embodiments of a partially hydrolyzed starch have been described supra in line with the claimed snack product. For example, the one or more partially enzymatic hydrolyzed starch or starches is/are added in such an amount that in the finished snack product preferably 0.1 to 6 wt.% of an partially enzymatic hydrolyzed starch or of partially enzymatic hydrolyzed starches, preferably a maltodextrin or a mixture of malto- dextrines, drawn on the total amount of the food component, is/are comprised. This mixing of the at least one partially enzymatic hydrolyzed starch in dry form into the obtained mixture of the food component or the food component mixture and the aqueous binder composition improves the adhesion of the binder to the food components (nuts, fruits, seeds, beans) and improves the forming capabilities significantly.

As the partially enzymatic hydrolysed starch or starches is/are preferably used in dry form the shaping of the snack product after obtaining a mixture of the aqueous binder composition, the food component or food component mixture, and the partially enzymatic hydrolysed starch or starches should take place as quickly as possible, preferably not longer than 30 minutes after adding the partially enzymatic hydrolysed starch, and still more preferably within 5 to 15 minutes after adding the partially enzymatic hydrolysed starch. The snack product is shaped using conventional means for shaping snack bar type products, as already explained supra.

Any other optional ingredients, such as cocoa nibs, dried vegetables, puffed non- cereals, grains, sugars, syrups, flavoring compounds and the like, may in one embodiment of the present invention be added together with the food component or food component mixture. According to another embodiment any optional further ingredient may be added later in the process, but in any case so timely that a sufficient mixing can be achieved. Thus, the inventive method may also comprises an additional step of adding at least one ingredient selected from the group consisting of preservatives, antioxidants, stabilizers, dyes, acidity regulators, acidulants, vitamins, minerals, trace elements and any mixtures thereof to the food component and/or the at least one partially acid-hydrolyzed starch and/or the liquid phase and/or the at least one partially enzymatic hydrolyzed starch and/or during any one of the mixing steps. These optional ingredients are preferably added in such an amount, that preferably a total amount of 0.05 up to 5 wt.%, drawn on the finished shaped snack product after subtracting the amount of the binder composition, is obtained. Thus, if it is desired to add a mixture of these optional ingredients, the mixture as a whole is comprised in the snack product in the specified amount or range. Within the mixture the different optional ingredients may be present in any ratio to each other.

Following the shaping step a drying step is performed. The drying step subsequently removes the water from the product to a desired level and allows the binding of the components together to yield the desired product. Preferably the product is dried until a water or moisture content in the range of from 0.5 wt.% to 3 wt.%, based on the total weight of the shaped snack product, is obtained.

The shaped product is dried to get the right moisture content needed for shelf life. The drying can be continued until the snack product is firm enough for further processing or until a desired water content is achieved. The drying can be performed at an elevated temperature to accelerate the drying step and the overall production process. In the drying step, the elevated temperature may vary from 80 degrees Celsius to 150 degrees Celsius, preferably from 100 to 120 degrees Celsius. The drying time may vary from 5 minutes to 1 hour, preferably from 15 minutes to 45 minutes, more preferably from 25 to 35 minutes.

The shaped snack product may be subjected to a topical seasoning process or a coating process before or after drying. Means for applying the seasoning or a coating are known to those skilled in the art. For example, for seasoning the dried shaped snack product may be passed through a rotating drum or the shaped snack products may be transported on a conveyor belt under a trickling spice or seasoning mixture.

The dried product can then suitable be packed, for instance by flow wrap, stored and transported. In a further aspect the present invention is concerned with a snack product obtainable or obtained by the method as described herein.

In a still further aspect the invention pertains to a binder mixture or binder composition as defined herein above used in providing a snack product comprising a food component selected from the group consisting of nuts, dried or infused fruits, seeds, beans and any mixtures thereof. The binder composition is used for bounding parts of the food component, which is preferably as specified supra, to each other, so that a solid shaped snack product can be obtained. In the finished shaped snack product the individual parts are fixed in the product so that the given form of the product, for example a bar shape, is retained.

Within the claimed use the binder comprises at least one partially acid-hydrolyzed starch and at least one partially enzymatic hydrolyzed starch. The one or each of the more partially acid-hydrolyzed starch or starches preferably has a dietary fiber content of more than 55 wt.%, more preferably of more than 75 wt.%, drawn on the dry substance of the respective acid-hydrolyzed starch, and/or the one or more partially enzymatic hydrolyzed starch or starches each having a dextrose equivalent value of at most 20. Still more preferably the at least one enzymatic hydrolyzed starch is or comprises a maltodextrin or a mixture of maltodextrins, each having a dextrose equivalent value in the range of about 6 to 8.

Wthin the claimed use it is preferred that the one or more partially acid-hydrolyzed starch or starches is/are used in a total amount of 0.1 to 25 wt.%, preferably in a total amount of 5 to 25 wt.%, drawn on the total amount of the food component of the finished shaped snack product, and the one or more partially enzymatic hydrolyzed starch or starches is/are used in a total amount of 0.1 to 10 wt.%, preferably in a total amount of 0.1 to 6 wt.%, drawn on the total amount of the food component of the finished shaped snack product.

In a preferred embodiment of the inventive use the one or more partially acid- hydrolyzed starch or starches is/are provided in a dispersed or diluted form, and the one or more partially enzymatic hydrolyzed starch or starches is/are provided in dry form. Within the present invention the water or moisture content of the shaped snack product may be determined by measuring the loss on drying using the drying oven method.

First, the sample weight (wet weight) is recorded. Then the sample is heated in a drying oven by convection for a time period of three hours at a constant temperature of 105 °C. After that time period the sample is remove and placed in desiccator to cool to room temperature for a period of 45 minutes. Then the sample weight (dry weight) is recorded again. The moisture content percentage is determined from the difference in weight before and after drying.

BRIEF EXPLANATION OF THE FIGURES

Figure 1 is a picture of shaped snack products according to the present invention in the form of round balls, also referred to as cluster shaped snack products.

Figure 2 is a picture of shaped snack products according to the present invention in round shape, also referred to as bite shaped snack products.

Figure 3 is an illustration of a shaped snack product according to the present invention in the form of a snack bar, also referred to as a bar shaped snack product.

Figure 4 is an illustration of a shaped snack product according to the present invention in the form of a snack cube, also referred to as a cube shaped snack product.

EXAMPLES

Examples A to F:

The following exemplary products were obtained by using an aqueous premix A (35 wt.% cold water and 65 wt.% Nutriose FM06) and Premix B is Glucidex R6 maltodextrin. First the aqueous premix A is formed by adding the Nutriose FM06 to the water. Then the nuts/fruits are first blended with the aqueous premix A, which mixture is subsequently blended with premix B. After adding the premix B and blending the components the thus obtained mass was shaped in snack product within 30 minutes. Drying was performed in an oven at 110 °C for the indicated time. The result was evaluated in terms of visual appearance, taste and firmness by a user panel.

The values given in the above table are based on the dried finished snack product.

Comparative experiments using only the Nutriose product showed that the mixture sticks too much, cannot be formed or cut, and drying was difficult resulting in a product with too high moisture. A too high moisture content entails the risk that the snack product becomes soft during storage and that growing microorganisms contaminate the product. When using only the Glucidex product, the food component is not glued at all and the snack product is falling apart.

Examples G to L: Examples G to L correspond to Examples A to F, respectively. The only differ therein that after adding the premix B and before blending the components in each case 7.5 gr of a mixture of vitamins, minerals and trace elements have been added, which have been blended with the other components. The thus obtained mass was shaped in snack product within 30 minutes. Drying was performed in an oven at 110 °C for the indicated time. The result was evaluated in terms of visual appearance, taste and firmness by a user panel.

Claims

1. A low sugar shaped snack product, comprising

- a food component selected from the group consisting of nuts, dried or infused fruits, seeds, beans, puffed cereals and any mixtures thereof, and

- a low sugar - binder composition, wherein the parts of the food component are bounded to each other by the binder composition, and wherein the binder composition comprises or consists of

- at least one partially acid-hydrolyzed starch, the partially acid-hydrolyzed starch or starches being present in a total amount of 0.1 to 40 wt.%, preferably in a total amount of 1 to 25 wt.%, drawn on the total amount of the food component, and

- at least one partially enzymatic hydrolyzed starch, the partially enzymatic hydrolyzed starch or starches having a dextrose equivalent of at most 20, and being present in a total amount of 0.1 to 10 wt.%, preferably of 0.1 to 6 wt.%, drawn on the total amount of the food component.

2. The low sugar shaped snack product according to claim 1 , wherein the food component is comprised in an amount of at least 70 wt.%, preferably in an amount of at least 90 wt.%, each drawn on the shaped snack product after subtracting the amount of the binder composition.

3. The low sugar shaped snack product according to claim 1 or claim 2, wherein the partially acid-hydrolyzed starch or each of the more partially acid-hydrolyzed starches has a dietary fiber content of more than 55 wt.%, preferably of more than 75 wt.%, drawn on the dry substance of the respective acid-hydrolyzed starch, and/or wherein the partially acid-hydrolyzed starch or each of the more partially acid-hydrolyzed starches comprises di- and monosaccharides, excluding polyols, in an amount of less than 0.5 wt.%, preferably of less than 0.45 wt.%, drawn on the dry substance of the respective acid-hydrolyzed starch.

4. The low sugar shaped snack product according to any one of claims 1 to 3, wherein the partially acid-hydrolyzed starch is or comprises a wheat or corn starch.

5. The low sugar shaped snack product according to any one of claims 1 to 4, wherein the partially enzymatic hydrolyzed starch or each of the more partially enzymatic hydrolyzed starches has a dextrose equivalent value in the range of 1 to 20, more preferably a dextrose equivalent value in the range of 6 to 8.

6. The low sugar shaped snack product according to any one of claims 1 to 5, wherein the one or more partially acid-hydrolyzed starch or starches of the binder composition is/are comprised in a total amount of 5 to 25 wt.%, drawn on the total amount of the food component, and the one or more partially enzymatic hydrolyzed starch or starches of the binder composition is/are comprised in a total amount of 0.1 to 6 wt.%, drawn on the total amount of the food component.

7. The low sugar shaped snack product according to any one of claims 1 to 6, having a moisture level of 0.1 to 3 wt.%, drawn on the total weight of the snack product.

8. The low sugar shaped snack product according to any one of claims 1 to 7, wherein the food component comprises up to 50 wt.% of the total amount of the food component of comminuted food component with an average diameter of up to 2 mm.

9. The low sugar shaped snack product according to any one of claims 1 to 8, comprising less than 7 wt.% sugar, drawn on the total weight of the snack product, or, if the snack product contains ingredients, such as fruits, that have a natural sugar content, comprising less than 15 wt. %, drawn on the total weight of the product.

10. The low sugar shaped snack product according to any one of claims 1 to 9, comprising at least one ingredient selected from the group consisting of preservatives, antioxidants, stabilizers, dyes, acidity regulators, acidulants, vitamins, minerals, trace elements and any mixtures thereof, preferably in a total amount of 0.05 up to 5 wt.%, drawn on the shaped snack product after subtracting the amount of the binder composition.

11. A method for manufacturing a snack product comprising the steps of

- providing a food component selected from the group consisting of nuts, dried or infused fruits, seeds, beans, puffed cereals and any mixtures thereof,

- providing an aqueous binder composition, which comprises at least one binder component, preferably at least one partially acid-hydrolyzed starch, and a liquid phase comprising or consisting of water,

- mixing the food component and the aqueous binder composition;

- providing at least one partially enzymatically hydrolyzed starch in dry form and mixing the same in dry form into the obtained mixture of the food component and the aqueous binder composition,

- shaping a snack product from the thus obtained mixture, and

- drying the shaped snack product, preferably at an elevated temperature.

12. The method according to claim 11 , wherein the aqueous binder composition is provided by mixing at least one partially acid-hydrolyzed corn or wheat starch with water or a water containing liquid.

13. The method according to claim 11 or claim 12, wherein the ratio of the at least one binder component, preferably the one or more partially acid-hydrolyzed starch or starches, : the liquid phase varies from 10:1 to 1 :10, preferably from 5:1 to 1 :5, and more preferably from 3:1 to 1 :3.

14. The method according to claim 13, wherein the ratio of the at least one binder component, preferably the one or more partially acid-hydrolyzed starch or starches, : the liquid phase is about 2:1.

15. The method according to any one of claims 11 to 14, wherein the partially acid- hydrolyzed starch or each of the partially acid-hydrolyzed starches has a dietary fiber content of more than 55 wt.%, preferably of more than 75 wt.%, drawn on the dry substance of the respective acid-hydrolyzed starch, and/or wherein the partially acid-hydrolyzed starch or each of the partially acid-hydrolyzed starches comprises di- and monosaccharides, excluding polyols, in an amount of less than 0.5 wt.%, preferably of less than 0.45 wt.%, drawn on the dry substance of the respective acid-hydrolyzed starch.

16. The method according to any one of claims 11 to 15, wherein the partially enzymatic hydrolyzed starch or each of the partially enzymatic hydrolyzed starches has a dextrose equivalent value of at most 20, preferably a dextrose equivalent value in the range of 1 to 20, more preferably a dextrose equivalent value in the range of 6 to 8.

17. The method according to any one of claims 11 to 16, wherein the binder comprises or consists of the at least one partially acid-hydrolyzed starch, the one or more partially acid-hydrolyzed starches being present in a total amount of 0.1 to 25 wt.%, preferably in a total amount of 5 to 25 wt.%, drawn on the total amount of the food component of the finished shaped snack product, and of the at least one partially enzymatic hydrolyzed starch, the one or more partially enzymatic hydrolyzed starches being present in a total amount of 0.1 to 10 wt.%, preferably in a total amount of 0.1 to 6 wt.%, drawn on the total amount of the food component of the finished shaped snack product.

18. The method according to any one of claims 11 to 17, wherein the method comprises an additional step of adding at least one ingredient selected from the group consisting of preservatives, antioxidants, stabilizers, dyes, acidity regulators, acidulants, vitamins, minerals, trace elements and any mixtures thereof, preferably in a total amount of 0.05 up to 5 wt.%, drawn on the shaped snack product after subtracting the amount of the binder component, to the food component and/or the at least one partially acid-hydrolyzed starch and/or the liquid phase and/or the at least one partially enzymatic hydrolyzed starch and/or during any one of the mixing steps.

19. The method according to any one of claims 11 to 18, wherein the shaping step of the snack product is finished not longer than 30 minutes after adding the at least one partially enzymatic hydrolysed starch in dry form.

20. The method according to any one of claims 11 to 19, wherein the shaped snack product is dried to a moisture level of 0.1 to 3 wt.%, drawn on the total weight of the snack product.

21. The method according to any one of claims 11 to 20 for manufacturing a low sugar snack product according to any one of claims 1 to 10.

22. Use of a binder composition for bounding food component parts to each other for providing a shaped snack product comprising the food component, preferably a snack product according to any one of claims 1 to 10, wherein the binder composition comprises at least one partially acid-hydrolyzed starch, preferably the one or each of the more partially acid-hydrolyzed starch or starches has a dietary fiber content of more than 55 wt.%, more preferably of more than 75 wt.%, drawn on the dry substance of the respective acid-hydrolyzed starch, and at least one partially enzymatic hydrolyzed starch, the one or more partially enzymatic hydrolyzed starch or starches each having a dextrose equivalent value of at most 20.

23. The use according to claim 22, wherein the one or more partially acid-hydrolyzed starch or starches is/are used in a total amount of 0.1 to 25 wt.%, preferably in a total amount of 5 to 25 wt.%, drawn on the total amount of the food component of the finished shaped snack product, and the one or more partially enzymatic hydrolyzed starch or starches is/are used in a total amount of 0.1 to 10 wt.%, preferably in a total amount of 0.1 to 6 wt.%, drawn on the total amount of the food component of the finished shaped snack product.

24. The use according to claim 22 or claim 23, wherein the one or more partially acid- hydrolyzed starch or starches is/are provided in a dispersed or diluted form, and the one or more partially enzymatic hydrolyzed starch or starches is/are provided in dry form.

25. A snack product obtainable by a method according to any one of claims 11 to 21.