Candy stuffing based on plant protein

Abstract

The invention relates to a candy filling. The candy filling comprises plant protein concentrate or hydrolysate and micronized whey protein. This allows the preparation of plant-based high protein nutritional bars with pleasant texture and taste.

Description

[0001] The present invention relates to a protein-rich confectionery filling based on vegetable proteins.

[0002] Confectionery products, such as food bars, are made from confectionery fillings—substances that can undergo forming processes such as rolling, extrusion, storage and removal from refrigerated drums, pressing, molding, and the like. These fillings are typically non-fluid but deformable at ambient temperature, at least until formed into the desired shape, such as a stick. They typically have a dough-like consistency. For this reason, they are also referred to in the art as "dough." After forming, the filling's consistency may change.

[0003] There is currently a trend towards high-protein food products; especially for the elderly, athletes, and those with active lifestyles. Commercial products supporting this trend include a variety of high-protein shakes, high-protein yogurt and quark cheeses, and high-protein food bars.

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

[0005] Of the two main categories of dairy protein (whey and casein), whey protein offers the best nutritional value in terms of essential amino acids (especially leucine) and rapid digestion. Consequently, whey protein products are very popular with athletes and those with active lifestyles.

[0006] Plant protein crops, such as legumes, are currently used primarily as animal feed. However, there is a trend toward using such plant proteins in human nutrition. One reason for this trend is the environmental impact of these proteins compared to animal proteins, such as dairy, egg, and meat proteins.

[0007] Potential plant protein sources include soybeans, dry legumes (eg, peas, chickpeas, beans), grains (eg, rice), and oilseeds (eg, canola).

[0008] As disclosed in M. Vogelsang-O'Dwyer et al., Trends in Food Science and Technology 110 (2021) 364-374, soybeans have a very high protein content (32-44 wt%) compared to other plant protein sources, contain a large amount of oil, and contain almost no carbohydrates. Rapeseed, while lower in protein, is also rich in oil.

[0009] Dried beans are high in carbohydrates and fiber but very low in fat.

[0010] Cereals (like rice) have a much lower protein content but a much higher carbohydrate content than dry beans. In addition, cereal proteins are water-insoluble and usually require hydrolysis (e.g., hydrolyzed rice protein) in order for them to be suitable for use in foods and beverages.

[0011] Confectionery fillings and nutritional bars comprising plant proteins have been described previously.

[0012] For example, US 2004 / 170743 discloses a method for deodorizing soy protein. Example 21 discloses a caramel composition comprising 15.5 wt% deodorized soy protein isolate. The caramel is used as a topping for a nutrition bar.

[0013] WO 2020 / 064821 discloses a food composition comprising a combination of 10-20 wt% of a leguminous protein (preferably pea protein isolate) and a casein source (preferably milk protein concentrate). The food product is intended for people with difficulty chewing or swallowing and therefore has very low hardness and contains at least 45 wt% water.

[0014] US2012 / 0294986 relates to the use of pea protein to replace at least part of milk protein in confectionery fillings such as hard caramels and chocolates. Although it is stated that the fillings may contain 0.5-30 wt% pea protein on a dry weight basis, the fillings presented in the examples contain only a few percent pea protein.

[0015] When producing confectionery products with a high plant protein content, additional challenges must be faced. Using plant proteins, particularly dried bean proteins, often results in off-flavors. Providing a filling with a pleasant consistency is another challenge; these confectionery products are often hard but sticky or brittle and fragile. Furthermore, retaining any favorable properties during storage has proven to be a challenge.

[0016] The object of the present invention is therefore to provide a confectionery filling and a confectionery product (e.g., a food bar) that is high in protein, contains vegetable proteins, has a pleasant consistency and an optimized set of organoleptic properties, such as mouthfeel and taste, making it attractive to athletes and people with an active lifestyle. Another object is to provide a confectionery filling that maintains these properties over a considerable storage period.

[0017] Plant protein sources are commercially available as protein isolates and protein concentrates.

[0018] In the present specification, a vegetable protein concentrate is defined as a vegetable protein source having 50-70 wt% vegetable protein on a dry matter basis, the proteins being essentially in a non-aggregated and native state.

[0019] In the present specification, a vegetable protein isolate is defined as a vegetable protein source having, on dry matter, 75-95 wt%, preferably 80-90 wt% vegetable protein, the protein being largely in a denatured and aggregated state.

[0020] A native protein is defined as a protein in its properly folded and / or assembled form that is operable and functional. It possesses all four levels of its biomolecular structure, with the secondary to quaternary structures formed by weak interactions along the covalently bonded backbone. In a denatured protein, at least a portion of the weak interactions of the secondary to quaternary structures are disrupted, while the primary structure (i.e., the covalently bonded backbone) remains intact. Thus, a denatured protein differs from a hydrolyzed protein because, in the latter, the primary structure is also disrupted.

[0021] The manufacture of plant protein concentrates, including dry bean protein concentrates, primarily involves milling and air classification; mild conditions that do not significantly affect protein activity. A disadvantage of such mild conditions is their limited ability to separate protein bodies from starch fines and other seed materials, resulting in relatively low protein content and purity and relatively high concentrations of anti-nutritional components and active enzymes.

[0022] To produce plant proteins, especially dry bean proteins, with higher protein content, higher purity, and lower levels of anti-nutritional components and active enzymes, more severe processing conditions, such as high or low pH, high temperature, and / or organic solvents, are required. These treatments tend to denature and aggregate at least a portion of the protein, which explains the denatured and aggregated state of a considerable portion of the protein in plant protein isolates, especially dry bean protein isolates.

[0023] An example of a common technique for producing dry bean proteins is isoelectric precipitation, which involves rather harsh treatments such as heat coagulation and extraction, involving acidic or alkaline pH and high temperature conditions. These treatments result in denaturation and aggregation of most proteins.

[0024] It has now been found that vegetable protein-based confectionery fillings having a high protein content and a pleasant texture and taste can be made from a combination of vegetable protein concentrates or vegetable protein hydrolysates with a specific type of dairy protein, micronized whey protein.

[0025] Therefore, the present invention relates to a confectionery filling comprising:

[0026] - 10-70 wt% of a combination of at least two protein sources,

[0027] - 25-80 wt% of a binding material, preferably selected from carbohydrates and sugar alcohols, and

[0028] - 5-20 wt% of oil, preferably vegetable oil,

[0029] wherein the total water content of the candy filling is in the range of 5-30 wt %, and

[0030] The combination of at least two protein sources comprises, based on dry matter, 10-50 wt% of vegetable protein concentrate or vegetable protein hydrolysate and 50-90 wt% of microparticulated whey protein.

[0031] The confectionery filling may be prepared by blending at least two protein sources, namely 10-50 wt% of a vegetable protein concentrate or a vegetable protein hydrolysate and 50-90 wt% of microparticulated whey protein, with a binder and oil.

[0032] Micronized whey protein was first described in US 4,734,287 and became a commercial fat replacer. The material is intended for use in frozen desserts, cheeses, dressings and mayonnaise and offers a creamy texture despite a reduced fat content. It is produced by thermal aggregation of whey proteins under high shear and low pH.

[0033] The term 'micronized whey protein' does not appear to have a formal definition. Furthermore, various other terms exist for this same type of material, such as heat-denatured whey protein particles, whey protein aggregates or microparticles, and heat-stable whey. For the purposes of this specification, the term 'micronized whey protein' is defined as whey protein concentrate (WPC) or whey protein isolate (WPI) that has been subjected to heat treatment and high shear / mechanical forces to produce small, micron-sized whey protein particles / aggregates with a high degree of denaturation.

[0034] 50 vol% of the particles / aggregates of the micronized whey protein have a particle size in the range of 0.05-20 μm, more preferably 0.05-10 μm, most preferably 0.05-1.0 μm. Typically, 90 vol% of the particles (D90) have a diameter of less than 60 μm, more preferably less than 10 μm, most preferably less than 5.0 μm. The particle size and particle size distribution are determined after homogenization at 100 bar using laser diffraction with a refractive index of 1.47 (Malvern Matersizer 2000) and assuming zero adsorption for non-spherical particles.

[0035] The micronized 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 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%.

[0036] The content of native α-lactalbumin and β-lactoglobulin can be determined by high-pressure gel permeation liquid chromatography, as described in C. Holt et al., Int. J. Food Sci. Techn. [International Journal of Food Science and Technology] 34 (1999) 543-556, Method 1 of BDI Laboratory 1. To this end, protein samples are 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 hours at ambient temperature, the sample is filtered using a 0.45 μm membrane and subsequently separated using a size exclusion (TSK G2000 SEXL) column, pH 6.0 phosphate buffer, and detection at 280 nm. The concentrations of native β-lactoglobulin and α-lactalbumin are determined by integrating the peak areas. By comparing these concentrations with the concentration of the starting whey protein material, the degree of denaturation can be calculated.

[0037] Whey protein concentrate (WPC) and whey protein isolate (WPI) are the result of separating skim milk into casein-rich and whey protein-rich fractions; concentrated by curdling / cheese production (producing cheese whey), acidification / caseinate production (producing acid whey), or microfiltration / micellar casein separation (producing 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 proteins.

[0038] WPC conventionally has a protein content of about 60-85 wt% (on a dry matter basis), whereas WPI is made by removing more of the non-protein components, thereby concentrating the whey protein to about 90-95 wt% or more.

[0039] The process for producing WPC or WPI may involve concentrating the entire protein fraction of the feedstock, but may also include selective enrichment in specific proteins. Examples are WPC and WPI that are selectively enriched in a-lactalbumin or b-lactoglobulin.

[0040] WPC and WPI typically have a protein content in the range of 60-95 wt% based on dry matter and a combined percentage of native α-lactalbumin and β-lactoglobulin of at least 50 wt%, preferably at least 60 wt%, most preferably at least 70 wt% based on total protein.

[0041] The proteins in WPC and WPI are essentially in native form.

[0042] Like WPC and WPI, micronized whey protein preferably has a protein content of 60-95 wt% on dry matter, but differs from WPC and WPI in that a large part of the proteins, especially α-lactalbumin and β-lactoglobulin, are denatured.

[0043] As shown in the examples below, it appears that a high protein confectionery filling with a pleasant taste and mouthfeel can be produced using a combination of micronized whey protein and plant protein concentrate, preferably dry bean protein concentrate, as the protein source.

[0044] In theory, native or hydrolyzed plant proteins (e.g., dry beans) dissolve better in carbohydrate-rich fillings used to make confectionery fillings than the largely denatured whey proteins present in micronized whey proteins. The latter tend to remain undissolved and absorb sugar syrups like a sponge. By using a combination of micronized whey protein and plant protein concentrate, plant-based confectionery fillings with a high protein content and a pleasant consistency can be obtained.

[0045] In a preferred embodiment, the confectionery filling is non-caramelized, meaning that it has not been heated to caramelize any sugars.

[0046] In another embodiment, the plant (eg, dry bean) protein concentrate has been subjected to a protein hydrolysis step.

[0047] The total protein content of the confectionery filling is preferably 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.

[0048] The protein content of the protein source is determined using the well-known Kjeldahl nitrogen analysis method and applying a Kjeldahl factor of 6.25 for vegetable proteins and 6.38 for dairy proteins.

[0049] The vegetable protein concentrate has a vegetable protein content of 50-70 wt.-%, based on dry matter.

[0050] Examples of suitable vegetable protein concentrates and hydrolysates are concentrates and hydrolysates of rice protein, wheat protein, seed proteins such as sunflower protein, canola protein and pumpkin protein, and legume proteins such as soy protein and dry bean proteins, like fava bean protein, pea protein, lupin protein, mung bean protein, lentil protein and chickpea protein, of which dry bean protein concentrates, more particularly fava bean protein concentrate, pea protein concentrate, chickpea protein concentrate, and combinations thereof are preferred.

[0051] In addition to plant (e.g. dry bean) protein concentrates and micronized whey protein, the confectionery fillings according to the invention may contain further protein sources, such as collagen or hydrolyzed collagen, or dairy proteins, like non-denatured whey protein isolate (typically containing about 90-95 wt% whey protein based on dry matter), non-denatured whey protein concentrate (typically containing about 60-80 wt% whey protein based on dry matter), milk protein concentrate (typically containing about 16 wt% whey protein and about 64 wt% micellar casein based on dry weight), micellar casein isolate (typically containing about 9 wt% whey protein and about 81 wt% micellar casein based on dry weight), calcium caseinate (typically containing about 90 wt% casein), sodium caseinate (typically containing about 90 wt% casein), magnesium caseinate (typically containing about 90 wt% casein), and hydrolyzed forms of such protein sources. In a preferred embodiment no more than 10 wt%, preferably no more than 5 wt%, more preferably no more than 1 wt%, based on the total amount of protein in the confectionery filling may consist of such additional protein sources.

[0052] Furthermore, it has been found that the organoleptic properties of bar / confectionery fillings comprising vegetable protein concentrate can be better preserved upon storage by including an acidulant.

[0053] Theoretically, enzymes that remain active under the relatively mild preparation conditions of vegetable protein concentrates, particularly lipases and lipoxygenases, could contribute to the development of off-flavors. Acidic conditions can inhibit the reactions that lead to such off-flavors.

[0054] It is therefore preferred to include an acidulant in the confectionery filling.

[0055] Suitable acidulants include food grade acids, but also compounds that release such acids. Examples of suitable acidulants are citric acid, lactic acid, tartaric acid, acetic acid, sulfuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid, and glucono-delta-lactone (GDL). The most preferred acidulants are citric acid, malic acid, and phosphoric acid.

[0056] The acidulant is preferably present in the filling at a concentration such that the pH of the confectionery filling is below 6.0, preferably in the range of 3.5-5.5, more preferably in the range of 4.5-5.5, and most preferably in the range of 4.5-5.5.

[0057] In addition to the protein source, binding material and oil, the acidulant may be introduced into the confectionery filling as a separate ingredient.

[0058] Alternatively, the acidulant is first combined with a vegetable (e.g., dry bean) protein concentrate and the combination is then used to prepare the confectionery filling. To this end, the acidulant may be blended with the protein concentrate in powder form.

[0059] The acidulant can also be introduced into the vegetable (e.g. dry bean) protein concentrate during the agglomeration step. This requires agglomeration of the vegetable protein concentrate while spraying the acidulant in liquid or dissolved form onto the vegetable protein concentrate.

[0060] Plant (eg dry bean) protein concentrates may also be fermented with lactic acid bacteria (eg Lactobacillus plantarum) to form the acidulant lactic acid.

[0061] The vegetable protein concentrate suitable for preparing the confectionery filling of the present invention is preferably in powder form and has a pH in the range of 2.0-5.5, preferably 3.5-5.0 when dispersed in water at a concentration of 10 wt%.

[0062] The vegetable protein concentrate is preferably selected from the group consisting of dry bean protein concentrates, more preferably selected from the group consisting of pea protein concentrate, faba bean protein concentrate, chickpea protein concentrate, and combinations thereof. The acidulant is preferably selected from the group consisting of citric acid, lactic acid, tartaric acid, acetic acid, sulfuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid and glucono-delta-lactone (GDL), most preferably selected from the group consisting of citric acid, malic acid and phosphoric acid.

[0063] In this document, the term "powder" is to be interpreted in a conventional manner as a solid substance in a particulate, ultimately divided state. Powder particles may be up to about 1 mm in size.

[0064] Candy filling forms the basis of confectionery product.But, except candy filling, confectionery product can contain one or more other components as a whole, as visually distinguishable phase, like crisp or coating.These other components can be a part (for example chocolate or chocolate-containing coating, yogurt coating) of the individual layer on (shaping) candy filling, or they can be dispersed in the candy filling.The example of dispersible component is fruit (concentrate) piece, nut particle, bean particle (as peanut or soybean, or its (puffing) piece), cereal particle (for example cereal sheet, puffed cereal), caramel, chocolate block, chocolate-containing piece, brownie piece, protein crisp etc.

[0065] The amount of the additional components that form the confectionery product in combination with the confectionery filling 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.

[0066] The water content of the confectionery filling should be relatively low in order to provide a non-fluid filling having at least a dough-like consistency and to ensure an adequate 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.

[0067] Confectionery products are made by shaping a confectionery filling (also called dough) into the desired shape. Confectionery products and confectionery fillings are substantially solid at 20°C, meaning they are self-supporting and substantially retain their shape when placed on a horizontal surface at atmospheric pressure (about 1 bar air) without additional support from the sides or top. Confectionery fillings and products are not appreciably fluid and may also be referred to as self-sustaining or dimensionally stable.

[0068] Preferably, the confectionery filling and product according to the present invention are self-sustaining at a temperature of 25° C., more preferably at a temperature of 30° C., in particular at a temperature of 35° C. The confectionery filling is extensible at least during processing, allowing it to be formed into a desired shape, such as a stick or another geometric shape or a figurine, to form a confectionery product. Such extensible fillings are generally referred to as dough in the art, or if intended for the production of protein bars, are referred to as protein bar dough. The confectionery filling can therefore be used as a matrix for a protein bar. Other food materials can be dispersed here. The shaped filling can be uncoated or form the core of a coated food product (such as a coated protein bar).

[0069] Candy filling according to the present invention further comprises binding material, and it is preferably selected from carbohydrate and sugar alcohol.Suitable binding material is monosaccharide, disaccharide, oligosaccharide, polysaccharide, polyol, sugar alcohol, steviol glycoside and combination thereof.The specific example of binding material is glycerol, oligofructose (FOS), oligogalactose (GOS), glucose-fructose syrup, tapioca syrup, maple syrup, brown rice syrup, oligomaltodextrin, maltitol, sorbitol, erythritol and combination thereof.

[0070] 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%.

[0071] The confectionery filling further contains vegetable oil. The presence of oil is desirable for its impact on texture and / or mouthfeel. It acts as a plasticizer and particularly contributes to a smoother mouthfeel. Examples of suitable oils are palm oil, palm kernel oil, olive oil, rapeseed oil, sunflower oil, coconut oil and medium-chain glycerides (MCT oil). MCT oil can be a fraction of any of the above-mentioned oils, which is rich in medium-chain triglycerides (C6-C12). Coconut oil is a preferred oil because it can provide good taste for confectionery products.

[0072] The oil is present in the composition at a concentration of 5-20 wt%, preferably 5-15 wt%, most preferably 5-10 wt%.

[0073] Additionally, candy fillings may contain flavorings (e.g., chocolate flavoring) and additives like sucralose, lecithin, thickeners (e.g., carboxymethylcellulose, xanthan gum), seeds (e.g., chia seeds), and stabilizers (e.g., carrageenan).

[0074] Furthermore, it may be desirable to add a carbonate or bicarbonate salt, preferably sodium bicarbonate, as a processing aid.

[0075] Confectionery fillings 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 a liquid phase, either individually or as a blend, and subsequently mixed with the liquid phase. The liquid phase typically comprises water, which may be added or as part of a carbohydrate syrup. When added, this helps to mix with the protein powder.

[0076] In order to provide a non-fluid filling with 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, particularly triglycerides, are usually dispersed in a liquid phase comprising water. Emulsifiers are usually not required, especially if the liquid phase is prepared at a temperature at which the lipids are 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 usually further comprises 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 portion thereof that is solid at room temperature or processing temperature is advantageously provided as a syrup. This syrup can provide all the required water.

[0077] The liquid phase is preferably prepared at a temperature in the range of 20° C. to 75° C., preferably 45° C. to 65° C., in particular about 60° C., or brought to a temperature in this range, and the protein powder is then mixed into the liquid phase to obtain the confectionery filling. If desired, pieces of other food materials (e.g. nuts, chocolate, cereals, fruit) can also be added to the liquid at the stage of, before, simultaneously with or after the addition of the protein powder.

[0078] An example of a confectionery product that may be made from a confectionery filling is a food bar.

[0079] 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 forming a matrix with other food materials such as fruit (concentrate) pieces, nut particles, (expanded) bean particles, (expanded) cereal particles, caramel, chocolate pieces, chocolate-containing pieces, brownie pieces and / or protein crisps dispersed therein, or forming part of a core covered by a coating.

[0080] The confectionery product can be shaped in the desired form in a manner known per se. The confectionery filling can be shaped into any geometric shape. Various forming methods can be applied, including rolling, extrusion, storage and removal from a refrigerated drum, pressing, molding, etc. The confectionery filling has a dough-like consistency and is non-fluid, but is deformable at ambient temperature, at least before being shaped into the desired shape (e.g., a stick). After shaping, the consistency of the filling may change.

[0081] After forming, the confectionery product can be coated, for example, with chocolate, a chocolate-containing coating, a yogurt coating, or the like.

[0082] Examples

[0083] Determination of protein content

[0084] The protein content of the powdered vegetable protein source was determined by the Kjeldahl method (N x 6.25). The protein content of the powdered dairy protein source was determined by the Kjeldahl method (N x 6.38).

[0085] Example 1

[0086] Preheat a Z-blade mixer with a double-walled jacket to 60° C. Heat the liquid ingredients, i.e., oil, glycerin, carbohydrates, syrups, to 70° C. and then add them to the Z-blade mixer. Add the protein powder to the mixer and mix all ingredients at maximum speed until a cohesive dough forms.

[0087] The resulting dough was rolled out on a tray, stored overnight at 4°C, and cut into sticks. The sticks were individually packaged and stored at 20°C.

[0088] Use the following protein powders:

[0089] Pea 85A - Pea protein isolate with a protein content of 79 wt% (FrieslandCampina Plantaris TM pea isolate)

[0090] Pea 55D - Pea protein concentrate with a protein content of 50 wt% (AGT PulsePlus TM Pea protein 55)

[0091] Micronized Whey Protein - Fonterra Sure TM Protein 515

[0092] WPI - whey protein isolate with a protein content of 90 wt% (Nutri whey isolate from FrieslandCampina)

[0093] These bars contain one or more vegetable protein powder sources to achieve a protein content of 35 wt% on a dry weight basis, 5 wt% MCT oil, and 5 wt% glycerol; the remainder is glucose-fructose syrup. The water content ranges from 10-14 wt%.

[0094] The texture and sensory of the bars were evaluated by a panel of experts; both directly after preparation ('fresh') and after storage at room temperature for one month ('1 m').

[0095] The 35 wt% protein bars with pea protein concentrate as the sole protein source had an extremely hard texture and a strong off-flavor both immediately after preparation and after 1 month of storage.

[0096] The bar in which 55 wt% of the pea protein concentrate was replaced with whey protein isolate had a tough, elastic structure that was difficult to mold.

[0097] Bars in which 55 wt% of the pea protein concentrate was replaced by micronized whey protein had a cohesive texture both after preparation and after 1 month of storage and had a reasonably good taste.

[0098] The 35 wt% protein bar with pea protein isolate as the sole protein source had a dry, sandy texture. The bar in which 55 wt% of the pea protein isolate was replaced with micronized whey protein still had a sandy, crumbly texture.

[0099] These experiments show the criticality of the combination of plant protein concentrate and micronized whey protein to achieve optimized properties.

Claims

1. A candy filling comprising: * 10-70 wt% of a combination of at least two protein sources, * 25-80 wt% of a binding material, preferably selected from carbohydrates and sugar alcohols, and * 5-20 wt% oil, preferably vegetable oil, wherein the total water content of the confectionery filling is in the range of 5-30 wt%, and wherein the combination of at least two protein sources comprises, based on dry matter, 10-50 wt% of vegetable protein concentrate or vegetable protein hydrolysate and 50-90 wt% of micronized whey protein.

2. The candy filling according to claim 1, wherein The combination of at least two protein sources comprises, on a dry matter basis, * 20-45 wt%, preferably 30-45 wt% of vegetable protein concentrate or vegetable protein hydrolysate, and * 55-80 wt%, preferably 55-70 wt% micronized whey protein.

3. The confectionery filling according to claim 1 or 2, comprising a vegetable protein concentrate, which is a dry bean protein concentrate, preferably selected from the group consisting of fava bean protein concentrate, pea protein concentrate, lupin protein concentrate, mung bean protein concentrate, lentil protein concentrate and chickpea protein concentrate, more preferably selected from the group consisting of fava bean protein concentrate, pea protein concentrate, chickpea protein concentrate, and combinations thereof.

4. A confectionery filling according to any preceding claim, having a total protein content in the range of 25-50 wt%, preferably 26-40 wt%, more preferably 29-35 wt% and most preferably 32-36 wt% based on the weight of the confectionery filling.

5. A confectionery filling according to any preceding claim comprising 40-60 wt% of the binding material.

6. Confectionery filling according to any of the preceding claims, further comprising an acidulant, preferably selected from the group consisting of citric acid, lactic acid, tartaric acid, acetic acid, sulfuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid and glucono delta-lactone (GDL), most preferably selected from the group consisting of citric acid, malic acid and phosphoric acid.

7. A method for preparing a confectionery filling comprising 10-70 wt% of a combination of at least two protein sources, at least one of which is a vegetable protein source; 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 moisture content in the range of 5-30 wt%, the method comprising the step of blending the at least two protein sources with the binding material and the oil, wherein the combination of the at least two protein sources comprises, on a dry matter basis, 10-50 wt% of a vegetable protein concentrate or a vegetable protein hydrolysate and 50-90 wt% of micronized whey protein.

8. The method according to claim 7, wherein: The combination of at least two protein sources comprises, on a dry matter basis, - 20-45 wt%, preferably 30-45 wt% of vegetable protein concentrate or vegetable protein hydrolysate, and - 55-80 wt%, preferably 55-70 wt% micronized whey protein.

9. The method according to claim 7 or 8, wherein The combination of at least two protein sources comprises a plant protein concentrate which is a dry bean protein concentrate, preferably selected from the group consisting of fava bean protein concentrate, pea protein concentrate, lupin protein concentrate, mung bean protein concentrate, lentil protein concentrate and chickpea protein concentrate, more preferably selected from the group consisting of fava bean protein concentrate, pea protein concentrate, chickpea protein concentrate, and combinations thereof.

10. The method according to any one of claims 7 to 9, wherein: The total protein content of the confectionery filling is in the range of 25-50 wt%, preferably 26-40 wt%, more preferably 29-35 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 to 10, wherein: The confectionery filling comprises 40-60 wt% of a binding material.

12. The method according to any one of claims 7 to 11, wherein: The vegetable protein concentrate has a powder form having a pH in the range of 2.0-5.5, preferably 3.5-5.0, when dispersed in water at a concentration of 10 wt%, which is obtained by acidifying the vegetable protein concentrate powder with an acidulant, preferably selected from the group consisting of citric acid, lactic acid, tartaric acid, acetic acid, sulfuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid and glucono-delta-lactone (GDL), most preferably selected from the group consisting of citric acid, malic acid and phosphoric acid.

13. The method according to claim 12, wherein: The vegetable protein concentrate is acidified by any of the following means: (i) blending the vegetable protein concentrate with the acidulant powder, (ii) agglomerating the vegetable protein concentrate while spraying the acidulant in liquid form on the vegetable protein concentrate, or (iii) fermenting the vegetable protein concentrate with lactic acid bacteria such as Lactobacillus plantarum.