EngD: Development of shelf-stable emulsion-based confectionery fillings

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Many of the current "filled confectionery" products communicate (through packaging and advertising) a certain sensorial/textural promise to the consumer; this is that they provide an eating experience that closely resembles that of freshly made foods (fruits, dairy products, desserts etc.). However, compositional and/or textural challenges often hinder these products from delivering on their 'promise', which can lead to disappointment and rejection by the consumer. Emulsion technology can enable the creation of novel types of confectionery fillings with unique textural characteristics. However, due to their complexity, traditional emulsion-based confectionery fillings (e.g. ganache, caramel) are faced with significant stability challenges over their shelf life period, which are commonly addressed by simple increases to their viscosity. There is an interest in confectionery fillings of specifically controlled viscoelastic behaviour that allows these products to flow under conditions relevant to consumption (oral processing), but also enables them to have a smooth texture and provide optimum flavour delivery.