Candy stuffing rich in whey protein

Abstract

The confectionery filling of the present invention comprises micronized whey protein. The confectionery filling allows the production of nutritional bars having a pleasant texture and taste and having a high whey protein content.

Description

[0001] The present invention relates to a confectionery filling rich in whey protein.

[0002] Confectionery products (such as food bars) are made from confectionery fillings, i.e., substances that can withstand shaping processes such as rolling, extrusion, storage and removal from a chilled vat, pressing, molding, etc. These fillings are generally non-fluid, but deformable at ambient temperature, at least until they are shaped into the desired form (such as a bar). They generally have a dough-like consistency. Therefore, they are also referred to as 'dough' in the art. After shaping, the consistency of the filling may change.

[0003] There is currently a trend towards high-protein food products; especially for the elderly, athletes and people with an active lifestyle. Commercial products supporting this trend include various high-protein shakes, high-protein yogurts and quark cheeses, as well as high-protein food bars.

[0004] High-protein confectionery products (such as food bars) typically contain dairy proteins; such as whey protein, casein and / or caseinates. The taste and texture of dairy proteins are generally considered neutral and pleasant.

[0005] Among the two main classes of dairy proteins (whey protein and casein), whey protein has the best nutritional value in terms of essential amino acids (especially leucine) and rapid digestibility. Therefore, whey protein products are very popular among athletes and people with an active lifestyle.

[0006] However, it is difficult to prepare confectionery fillings and food bars with a high whey protein content and good consistency: the preparation of high-protein bars with whey protein as the sole protein source results in bars with a rather tough texture, while replacing part of the whey protein with casein significantly improves the texture but at the expense of nutritional value.

[0007] Therefore, the object of the present invention is to provide a confectionery filling having a protein content of 26 - 40 wt%, wherein substantially all of the protein is whey protein and / or derived from whey protein sources.

[0008] This object is achieved by a confectionery filling according to the invention, which comprises micronized whey protein.

[0009] The present invention relates to a confectionery filling, which comprises:

[0010] - 10 - 70 wt% of one or more whey protein sources,

[0011] - 25 - 80 wt% of a binding material, preferably selected from carbohydrates and sugar alcohols, and

[0012] - 5 - 20 wt% of an oil, preferably a vegetable oil,

[0013] Wherein the total water content of the confectionery filling is in the range of 5 - 30 wt%, at least 90 wt% of the total protein content is whey protein, and wherein the one or more whey protein sources are selected from whey protein concentrate, whey protein isolate, hydrolyzed whey protein, and microparticulated whey protein, and wherein 30 - 100 wt% of the one or more whey protein sources is microparticulated whey protein.

[0014] The confectionery filling can be prepared by blending one or more whey protein sources with a binder and an oil.

[0015] Microparticulated whey protein was first described in US 4,734,287 and forms the basis of a commercial fat replacer. The material is provided for frozen desserts, cheeses, dressings, and mayonnaise and has a creamy texture despite reduced fat content. It is produced by the thermal aggregation of whey protein at high shear and low pH.

[0016] The term'microparticulated whey protein' does not appear to have an official definition. Additionally, there are different other terms for this same type of material, such as: heat-denatured whey protein particles, whey protein aggregates or microparticles, and heat-stable whey. In this specification, the term'microparticulated whey protein' is defined as a whey protein concentrate (WPC) or whey protein isolate (WPI) that has been subjected to heat treatment and high shear / mechanical force, resulting in small micron-sized whey protein particles / aggregates with a high degree of denaturation.

[0017] 50 vol% of the particles / aggregates of microparticulated whey protein have a particle size in the range of 0.05 - 20 microns, more preferably 0.05 - 10 microns, and most preferably 0.05 - 1.0 micron. Generally, 90 vol% of the particles (D90) have a diameter of less than 60 microns, more preferably less than 10 microns, and most preferably less than 5.0 microns. The particle size and particle size distribution are determined using laser diffraction (Malvern Mastersizer 2000 with a refractive index of 1.47) at 100 bar homogenization and assuming an absorption of 0 for non-spherical particles.

[0018] The microparticulated whey protein has a degree of denaturation (defined as the total percentage of native α-lactalbumin and native β-lactoglobulin) of not more than 40 wt%, preferably not more than 30 wt%, more preferably not more than 20 wt%, even more preferably not more than 15 wt%, even more preferably not more than 10 wt%, and most preferably not more than 5 wt% based on the total protein. The remainder of the total α-lactalbumin and β-lactoglobulin content is in a denatured form. The degree of denaturation of α-lactalbumin is preferably at least 30%, preferably at least 40, more preferably at least 50%, even more preferably at least 60%, and most preferably at least 70%. The degree of denaturation of β-lactoglobulin is preferably at least 60%, preferably at least 70%, more preferably at least 75%, even more preferably at least 80%, and most preferably at least 85%.

[0019] The content of native α-lactalbumin and β-lactoglobulin can be determined by high-pressure gel permeation liquid chromatography as described in Method 1 of C. Holt et al., Int. J. Food Sci. Technol. [International Journal of Food Science and Technology] 34 (1999) 543 - 556, BDI Laboratory 1. For this purpose, the protein sample is dissolved in distilled water at approximately 2 g / l and the pH of the solution is adjusted to pH 4.6 with 0.5 M HCl. After standing for 0.5 h at ambient temperature, the sample is filtered using a 0.45 μm membrane and then separated using a size exclusion (TSKG2000 SEXL) column and pH 6.0 phosphate buffer, and detected at 280 nm. The concentrations of native β-lactoglobulin and α-lactalbumin are determined by integration of the peak areas. The degree of denaturation can be calculated by comparing these concentrations with the concentration of the starting whey protein material.

[0020] Whey protein concentrate (WPC) and whey protein isolate (WPI) are the result of separating skim milk into a casein-rich and a whey protein-rich fraction; by curdling / cheese production (yielding cheese whey), acidification / caseinate production (yielding acid whey), or microfiltration / micellar casein separation (yielding native whey), followed by membrane filtration, precipitation, and / or ion exchange techniques to remove most of the water, lactose, and ash, thereby concentrating the whey protein.

[0021] WPC conventionally has a protein content of about 60 - 85 wt% (based on dry matter), while WPI is manufactured by removing more non-protein components, thereby concentrating the whey protein to about 90 - 95 wt% or more.

[0022] The methods for producing WPC or WPI can involve concentrating all protein fractions in the raw material, but can also include selective enrichment in specific proteins. Examples thereof are WPC and WPI with selective enrichment of a-lactalbumin or b-lactoglobulin.

[0023] WPC and WPI typically have a protein content based on dry matter in the range of 60 - 95 wt%, and a total percentage of native α-lactalbumin and β-lactoglobulin of at least 50 wt%, preferably at least 60 wt%, and most preferably at least 70 wt% based on the total protein.

[0024] The proteins in WPC and WPI are substantially in their native form.

[0025] Aqueous dispersions of WPC or WPI at concentrations higher than about 2 wt% tend to gel upon heating, thus affecting the rheology and texture of food products. This may be desirable for some applications but not for others.

[0026] Like WPC and WPI, the microparticulated whey protein preferably has a protein content based on dry matter of 60 - 95 wt%, but differs from WPC and WPI in that most of the proteins, especially α-lactalbumin and β-lactoglobulin, are denatured.

[0027] As shown in the following examples, it seems possible to manufacture high-protein confectionery fillings with a pleasant taste and texture using microparticulated whey protein as the sole protein source. Even better confectionery fillings are obtained when microparticulated whey protein is combined with WPC or WPI.

[0028] Theoretically, the native whey proteins in WPC and WPI dissolve better in the carbohydrate-rich fillings used to manufacture confectionery fillings compared to most of the denatured whey proteins present in microparticulated whey protein. The latter will tend to remain insoluble and absorb the syrup like a sponge. By applying microparticulated whey protein or a combination of microparticulated whey protein with WPC or WPI, confectionery fillings with a high protein content and a pleasant consistency can be obtained without the need for proteins other than whey proteins.

[0029] The confectionery filling according to the invention is preferably non-caramelized, meaning it has not been heated to caramelize any sugar.

[0030] The total protein content of the confectionery filling is preferably in the range of 25 - 50 wt%, more preferably 26 - 40 wt%, even more preferably 29 - 38 wt%, and most preferably 32 - 36 wt% based on the weight of the confectionery filling.

[0031] The protein content of the protein source is determined using the well-known Kjeldahl nitrogen analysis method, and a Kjeldahl factor of 6.38 is applied for dairy proteins.

[0032] Basically all proteins present in the confectionery filling are whey proteins. This means that at least 90 wt%, preferably at least 95 wt%, and most preferably at least 99 wt% of the total protein content is whey protein. In other words, less than 10 wt%, preferably less than 5 wt%, more preferably less than 1 wt% of the total protein content can be proteins other than whey protein.

[0033] Whey proteins are defined as the proteins that end up in the whey or serum fraction during cheese manufacture, caseinate manufacture, or micellar casein separation. The most abundant whey proteins are α-lactalbumin, β-lactoglobulin, and in the case of cheese whey, caseinomacropeptide (CMP).

[0034] The protein content of the confectionery filling is preferably in the range of 25 - 50 wt%, more preferably 26 - 40 wt%, even more preferably 29 - 38 wt%, and most preferably 32 - 36 wt% based on the weight of the confectionery filling.

[0035] The confectionery filling forms the basis of the confectionery product. However, in addition to the confectionery filling, the confectionery product as a whole can contain one or more additional components, such as visually distinguishable phases, like crisps or coatings. These additional components can be part of a separate layer on at least a portion of the (formed) confectionery filling (e.g., chocolate or chocolate-containing coatings, yogurt coatings), or they can be dispersed in the confectionery filling. Examples of dispersible components are pieces of fruit (concentrate), nut granules, legume granules (such as peanuts or soybeans, or their (puffed) pieces), cereal granules (e.g., cereal flakes, puffed cereals), caramel, chocolate pieces, chocolate-containing pieces, brownie pieces, protein crisps, etc.

[0036] The amount of the additional components that combine with the confectionery filling to form the confectionery product is not critical. However, due to its high nutritional value, the confectionery filling preferably forms 50 - 100 wt%, preferably 70 - 100 wt%, more preferably 80 - 100 wt%, and most preferably 90 - 100 wt% of the total weight of the confectionery product.

[0037] The water content of the confectionery filling should be relatively low in order to provide a non-fluid filling with at least a dough-like consistency and in order to ensure an appropriate shelf life. The water content is in the range of 5 - 30 wt%, preferably 5 - 20 wt%, more preferably 10 - 20 wt% based on the total weight of the confectionery filling.

[0038] The confectionery product is made by shaping a confectionery filling (also known as dough) into the desired shape. The confectionery product and the confectionery filling are substantially solid at 20 °C, which means that they are self-supporting and substantially retain their shape when placed on a horizontal surface at atmospheric pressure (about 1 bar of air) without additional support from the sides or the top. The confectionery filling and the product are not significantly fluid and can also be referred to as self-sustaining or dimensionally stable.

[0039] Preferably, the confectionery filling and product according to the invention are self-sustaining at a temperature of 25 °C, more preferably at a temperature of 30 °C, and especially at a temperature of 35 °C. The confectionery filling is at least malleable during processing, allowing it to be shaped into the desired shape, such as a bar, another geometric shape or a figurine, to form the confectionery product. Such malleable fillings are commonly referred to as dough in the art, or as protein bar dough if intended for the production of protein bars. The confectionery filling can thus be used as the matrix for protein bars. Other food materials can be dispersed therein. The shaped filling can be uncoated or form the core of a coated food product (such as a coated protein bar).

[0040] The confectionery filling according to the invention further contains a binding material, which is preferably selected from carbohydrates and sugar alcohols. Suitable binding materials are monosaccharides, disaccharides, oligosaccharides, polysaccharides, polyols, sugar alcohols, steviol glycosides, and combinations thereof. Specific examples of binding materials are glycerol, fructooligosaccharides (FOS), galactooligosaccharides (GOS), glucose-fructose syrup, tapioca syrup, maple syrup, brown rice syrup, maltitol fructooligosaccharide, maltitol, sorbitol, erythritol, and combinations thereof.

[0041] The binding material is present in the confectionery filling at a concentration of 25 - 80 wt%, more preferably 30 - 70 wt%, and most preferably 40 - 60 wt%.

[0042] The confectionery filling further contains vegetable oil. The presence of the oil is desirable for its effect on the texture and / or taste. It acts as a plasticizer and especially contributes to a smoother taste. Examples of suitable oils are palm oil, palm kernel oil, olive oil, rapeseed oil, sunflower oil, coconut oil, and medium-chain triglycerides (MCT oil). MCT oil can be a fraction of any of the above oils that is rich in medium-chain triglycerides (C6 - C12). Coconut oil is the preferred oil because it can provide a good taste to the confectionery product.

[0043] The oil is present in the composition at a concentration of 5 - 20 wt%, preferably 5 - 15 wt%, and most preferably 5 - 10 wt%.

[0044] In addition, the confectionery filling may contain flavorings (such as chocolate flavoring) and additives (such as sucralose, lecithin), thickeners (such as carboxymethyl cellulose, xanthan gum), seeds (such as chia seeds), and stabilizers (such as carrageenan).

[0045] In addition, it may be desirable to add carbonates or bicarbonates, preferably sodium bicarbonate, as processing aids.

[0046] The confectionery filling can be made in a conventional manner by mixing a protein source with other ingredients, for example by using a Z-blade mixer. In a preferred embodiment, the protein powder and any other solid ingredients are added to the liquid phase either individually or as a blend and then mixed with the liquid phase. The liquid phase typically contains water, which can be added or be part of a carbohydrate syrup. When added, this aids in mixing with the protein powder.

[0047] To provide a non-fluid filling having at least a dough-like consistency, the water content should be relatively low, i.e., in the range of 5 - 30 wt.%, preferably 5 - 20 wt%, more preferably 10 - 20 wt.% based on the total ingredients. Lipids, especially triglycerides, are typically dispersed in the liquid phase containing water. Emulsifiers are generally not required, especially if the liquid phase is prepared at a temperature at which the lipid is fluid. If used, lecithin is preferably used, which has been found to have a positive effect on the smoothness of the filling. The liquid phase typically further contains a binding material (carbohydrate or sugar alcohol). Glycerol is a carbohydrate that is liquid at room temperature or processing temperature. The binding material or a part thereof that is solid at room temperature or processing temperature is advantageously provided as a syrup. Such a syrup can provide all the required water.

[0048] The liquid phase is preferably prepared or brought to a temperature in the range of 20 °C - 75 °C, preferably 45 °C - 65 °C, especially about 60 °C, and then the protein powder is mixed into the liquid phase to obtain the confectionery filling. If desired, pieces of other food materials (such as nuts, chocolate, grains, fruits) can also be added to the liquid at the stage of adding the protein powder, before, simultaneously, or after.

[0049] An example of a confectionery product that can be made from the confectionery filling is a food bar.

[0050] The confectionery filling preferably constitutes at least 50 wt%, more preferably at least 70 wt%, even more preferably at least 80 wt%, and most preferably at least 90 wt% of the weight of the confectionery product. The confectionery filling preferably forms a matrix with other food materials - such as pieces of fruit (concentrate), nut granules, (puffed) bean granules, (puffed) grain granules, caramel, chocolate pieces, chocolate-containing pieces, brownie pieces, and / or protein crisps - dispersed therein, or forms part of a core covered by a coating.

[0051] The confectionery product can be shaped in a desired form in a manner known per se. The confectionery filling can be shaped into any geometric form. Various shaping methods can be applied, including rolling, extrusion, depositing and removal from a chilled barrel, pressing, moulding, etc. The confectionery filling has a dough-like consistency and is non-fluid, but deformable at ambient temperature, at least until it is shaped into the desired form, such as a bar. After shaping, the consistency of the filling may change.

[0052] After shaping, the confectionery product can be coated, for example, with chocolate, a chocolate-containing coating, a yogurt coating, etc.

[0053] Examples

[0054] Determination of protein content

[0055] The protein content of the powdered dairy protein source was determined by the Kjeldahl method (Nx6.38).

[0056] Example 1

[0057] A Z-blade mixer with a double-wall jacket was preheated to 60 °C. The liquid ingredients, namely oil, glycerol, carbohydrate syrup, were heated to 70 °C and subsequently added to the Z-blade mixer. The protein powder was added to the mixer and all ingredients were mixed at maximum speed until a viscous dough was formed.

[0058] The resulting dough was rolled out on a tray, stored overnight at 4 °C and cut into bars. The bars were individually wrapped and stored at 20 °C.

[0059] The following protein powders were used:

[0060] WPC80 - Whey protein concentrate with a protein content of 80 wt% (Nutri Whey TM 800F, from FrieslandCampina)

[0061] WPI - Whey protein isolate with a protein content of 90 wt% (Nutri Whey Isolate, from FrieslandCampina)

[0062] Micronized whey protein - Fonterra Sure TM Protein 515 and Fonterra Sure TM Protein 550

[0063] These bars contain one or more sources of plant protein powder to achieve a protein content of 35 wt% based on dry weight, 5 wt% MCT oil, and 5 wt% glycerol; the remainder is glucose-fructose syrup. The water content is in the range of 10 - 14 wt%.

[0064] The texture and sensory properties of these bars were evaluated by a panel of experts; both directly after preparation (‘fresh’) and after storage at room temperature for one month (‘1m’).

[0065] Interpretation of ratings:

[0066] Texture:

[0067] 1a: Sticky, but extremely soft

[0068] 1b: Non-sticky; overly powdery

[0069] 1c: Extremely hard

[0070] 2: Soft, powdery, hard 3: Sticky, but somewhat powdery, and / or hard 4: Good stickiness; pleasant taste

[0071] Sensory:

[0072] 1: Strong off-flavor and / or powdery taste

[0073] 2: Little off-flavor

[0074] 3: No off-flavor

[0075] 4: Very pleasant taste and texture

[0076] Table 1 shows the texture and sensory properties of bars made with only one protein source. The table shows that acceptable bars cannot be made with 100% whey protein concentrate or isolate, but can be made with microparticulated whey protein as the sole protein source.

[0077] Table 1

[0078]

[0079] *nd = not determined because bars could not even be made

[0080] Table 2 shows the texture and sensory properties of bars made with combinations of whey protein sources. The table clearly shows that the bars according to the invention have better texture and sensory properties than the comparative bars.

[0081] Table 2

[0082]

[0083] *nd = Undetermined because a bar cannot even be made.

Claims

1. A confectionery filling, comprising: - 10 - 70 wt% of one or more whey protein sources, - 25 - 80 wt% of a binding material, preferably selected from carbohydrates and sugar alcohols, and - 5 - 20 wt% of an oil, preferably a vegetable oil, wherein the total water content of the confectionery filling is in the range of 5 - 30 wt%, less than 10 wt% of the total protein content can be proteins other than whey proteins, and wherein these whey protein sources are selected from whey protein concentrate, whey protein isolate, hydrolyzed whey protein, and microparticulated whey protein, and wherein 30 - 100 wt% of the one or more whey protein sources is microparticulated whey protein.

2. The confectionery filling according to claim 1, wherein, these whey protein sources are selected from whey protein concentrate, whey protein isolate, and microparticulated whey protein.

3. The confectionery filling according to claim 1 or 2, wherein, 40 - 90 wt%, preferably 50 - 80 wt%, more preferably 55 - 75 wt%, most preferably 60 - 75 wt% of the one or more whey protein sources is microparticulated whey protein.

4. The confectionery filling according to any one of the preceding claims, having a total protein content in the range of 25 - 50 wt%, preferably 26 - 40 wt%, more preferably 29 - 38 wt%, and most preferably 32 - 36 wt% based on the weight of the confectionery filling.

5. The confectionery filling according to any one of the preceding claims, wherein, the whey protein content is in the range of 25 - 50 wt%, preferably 26 - 40 wt%, more preferably 29 - 38 wt%, and most preferably 32 - 36 wt% based on the weight of the confectionery filling.

6. The confectionery filling according to any one of the preceding claims, comprising 40 - 60 wt% of the binding material.

7. A method for preparing a confectionery filling, the confectionery filling comprising 10 - 70 wt% of one or more whey protein sources; 25 - 80 wt% of a binding material, which is preferably selected from carbohydrates and sugar alcohols; and 5 - 20 wt% of an oil, preferably a vegetable oil; the confectionery filling having a total water content in the range of 5 - 30 wt%, and less than 10 wt% of the total protein content can be proteins other than whey proteins, the method comprising the step of blending the one or more whey protein sources with the binder and the oil, wherein the one or more whey protein sources are selected from whey protein concentrate, whey protein isolate, hydrolyzed whey protein, and microparticulated whey protein, and wherein 30 - 100 wt% of the one or more whey protein sources is microparticulated whey protein.

8. The method according to claim 7, wherein, these whey protein sources are selected from whey protein concentrate, whey protein isolate, and microparticulated whey protein.

9. The method according to claim 7 or 8, wherein, 40 - 90 wt%, preferably 50 - 80 wt%, more preferably 55 - 75 wt%, most preferably 60 - 75 wt% of the one or more whey protein sources is microparticulated whey protein.

10. The method according to any one of claims 7 - 9, wherein, the confectionery filling has a total protein content in the range of 25 - 50 wt%, preferably 26 - 40 wt%, more preferably 29 - 38 wt%, and most preferably 32 - 36 wt% based on the weight of the confectionery filling.

11. The method according to any one of claims 7 - 10, wherein, the whey protein content of the confectionery filling is in the range of 25 - 50 wt%, preferably 26 - 40 wt%, more preferably 29 - 38 wt%, and most preferably 32 - 36 wt% based on the weight of the confectionery filling.

12. The method according to any one of claims 7 - 11, wherein, the confectionery filling comprises 40 - 60 wt% of the binding material.

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