Whey protein-rich confectionery mass

Abstract

A confectionery mass of the present invention comprising microparticulated whey protein, which allows for the creation of nutritional bars with good texture and taste and a high whey protein content.

Description

[Technical Field]

[0001] The present invention relates to a whey protein-enriched confectionary mass. [Background technology]

[0002] Confectionery products, such as bar foods, are made from confectionery mass, i.e., materials that can be subjected to shaping processes such as rolling, extruding, molding, and removal from refrigerated drums, pressing, stamping, etc. These masses are generally non-fluid but deformable at ambient temperatures, at least until after shaping into a desired form, such as a bar. They typically have a dough-like consistency; therefore, they are also referred to in the art as "dough." After shaping, the consistency of the mass can change.

[0003] There is currently a trend towards high protein foods, especially for the elderly, athletes and those with active lifestyles. Commercial products that support this trend include a variety of high protein shakes, high protein yogurts and quarks, and high protein bars.

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

[0005] Of the two major classes of milk proteins, whey protein and casein, whey protein has the best nutritional value in terms of essential amino acids (especially leucine) and rapid digestibility, making whey protein products very popular among athletes and those with active lifestyles.

[0006] However, preparing confectionery masses and bars with a high whey protein content and good consistency is difficult: preparing high-protein bars with whey protein as the sole protein source results in a fairly hard bar texture, while replacing part of the whey protein with casein significantly improves the texture, but at the expense of nutritional value. Summary of the Invention [Problem to be solved by the invention]

[0007] It is therefore an object of the present invention to provide a confectionery mass having a protein content of 26 to 40% by weight in which essentially all of the protein is whey protein and / or is derived from a whey protein source. [Means for solving the problem]

[0008] This object is achieved by a confectionery mass according to the invention, which comprises microparticulated whey protein. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention provides - 10 to 70% by weight of one or more whey protein sources; - 25 to 80% by weight of a binder material, preferably chosen from carbohydrates and sugar alcohols; - 5 to 20% by weight of oil, preferably vegetable oil; wherein the total moisture content of the confectionery mass is in the range of 5-30% by weight, at least 90% by weight of the total protein content is whey protein, and the one or more whey protein sources are selected from whey protein concentrate, whey protein isolate, hydrolyzed whey protein and micronized whey protein, and 30-100% by weight of the one or more whey protein sources is micronized whey protein.

[0010] The confectionery mass may be prepared by blending one or more whey protein sources with a binder and oil.

[0011] Microparticulated whey protein was first described in U.S. Patent No. 4,734,287, which formed the basis for the commercial fat replacer Simplesse®. This material was provided for use in frozen desserts, cheeses, dressings, and mayonnaise, and allowed for a creamy texture despite its low fat content. This was caused by thermal aggregation of whey protein under high shear and low pH.

[0012] There appears to be no formal definition of the term "microparticulated whey protein." Furthermore, there are various other terms for this same type of material, such as heat-denatured whey protein particles, whey protein aggregates or particulates, and heat-stable whey. Within this specification, the term "microparticulated 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, leading to small, micron-sized whey protein particles / aggregates that are highly denatured.

[0013] 50% by volume of the particles / aggregates of the 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 microns. Generally, the diameter of 90% by volume of the particles (D90) is less than 60 microns, more preferably less than 10 microns, and most preferably less than 5.0 microns. This particle size and particle size distribution is determined using laser diffraction (Malvern Matersizer 2000) after homogenization at 100 bar, assuming non-spherical particles with a refractive index of 1.47 bar and zero adsorption.

[0014] The particulate whey protein has a degree of denaturation, defined as the total percentage of undenatured alpha-lactalbumin and undenatured beta-lactoglobulin, of 40% by weight or less, preferably 30% by weight or less, more preferably 20% by weight or less, even more preferably 15% by weight or less, even more preferably 10% by weight or less, and most preferably 5% by weight or less, based on the total protein. The remaining portion of the total alpha-lactalbumin and beta-lactoglobulin content is in denatured form. The degree of denaturation of alpha-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 beta-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%.

[0015] The content of native α-lactoglobulin and β-lactoglobulin can be determined by high-pressure gel permeation liquid chromatography as described by C. Holt et al., Int. J. Food Sci. Techn. 34 (1999) 543-556, method 1 of 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 at ambient temperature for 0.5 hours, 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.

[0016] Whey protein concentrate (WPC) and whey protein isolate (WPI) are the result of separating skim milk into casein-rich and whey protein-rich fractions by either renneting / cheese production (resulting in cheese whey), acidification / caseinate production (resulting in acid whey), or microfiltration / micellar casein isolation (resulting in undenatured 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.

[0017] WPC traditionally has a protein content of about 60-85% by weight (on a dry matter basis), while WPI is produced by removing more of the non-protein components, thereby concentrating the whey protein to about 90-95% by weight or more.

[0018] The process of making a WPC or WPI can involve enriching the total protein fraction of the raw material, but can also involve selective enrichment in specific proteins, examples of which are WPCs and WPIs selectively enriched in either α-lactalbumin or β-lactoglobulin.

[0019] WPCs and WPIs generally have a protein content in the range of 60-95% by weight on a dry matter basis and a total percentage of undenatured alpha-lactalbumin and beta-lactoglobulin of at least 50% by weight, preferably at least 60% by weight, and most preferably at least 70% by weight, based on total protein.

[0020] The proteins in WPC and WPI are essentially in their native form.

[0021] Aqueous dispersions of WPC or WPI at concentrations above about 2% by weight tend to gel when heated, thereby affecting the rheology and texture of the food product, which may be desirable in some applications but undesirable in others.

[0022] Like WPC and WPI, microparticulated whey protein preferably has a protein content of 60-95% by weight on a dry matter basis, but differs from WPC and WPI in that the majority of the protein, particularly alpha-lactalbumin and beta-lactoglobulin, is denatured.

[0023] As shown in the examples below, it appears possible to create a high protein confectionery mass with good taste and mouthfeel using microparticulated whey protein as the sole protein source. Even better confectionery masses are obtained when microparticulated whey protein is combined with WPC or WPI.

[0024] It is theoretically believed that the undenatured whey protein in WPC and WPI dissolves better in the carbohydrate-rich mass used to make confectionery mass than the largely denatured whey protein present in microparticulated whey protein.The latter will be more likely to absorb syrup without dissolving by acting like a kind of sponge.By applying microparticulated whey protein or a combination of microparticulated whey protein and WPC or WPI, a confectionery mass with high protein content and desirable consistency can be obtained without the need for proteins other than whey protein.

[0025] The confectionery mass according to the invention is preferably not caramelized, meaning that it has not been heated to caramelize the sugars.

[0026] The total protein content of the confectionery mass is preferably in the range of 25 to 50% by weight, more preferably 26 to 40% by weight, even more preferably 29 to 38% by weight, and most preferably 32 to 36% by weight, based on the weight of the confectionery mass.

[0027] The protein content of the protein source is determined using the well-known Kjeldahl nitrogen analysis method and applying a Kjeldahl coefficient of 6.38 for milk protein.

[0028] Essentially, all proteins present in the confectionery mass are whey proteins. This means that at least 90% by weight, preferably at least 95% by weight, and most preferably at least 99% by weight of the total protein content is whey protein. In other words, proteins other than whey protein may represent less than 10% by weight, preferably less than 5% by weight, and more preferably less than 1% by weight of the total protein content.

[0029] Whey proteins are defined as proteins that end up in whey or serum fractions during cheese production, caseinate production, or micellar casein isolation. The most abundant whey proteins are alpha-lactalbumin, beta-lactoglobulin, and, in the case of cheese whey, caseinomacropeptide (CMP).

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

[0031] The confectionery mass forms the base of the confectionery product. However, the confectionery product as a whole may contain, in addition to the confectionery mass, one or more further ingredients (e.g., visually identifiable phases such as crisps or coatings). These further ingredients may be part of a separate layer (e.g., chocolate or chocolate-containing coating, yogurt coating) on ​​at least a portion of the (shaped) confectionery mass, or they may be dispersed in the confectionery mass. Examples of dispersible ingredients are fruit (concentrate) pieces, nut particles, legume particles (such as peanuts or soybeans, or (puffed) pieces thereof), cereal particles (e.g., cereal flakes, puffed cereal), caramel, chocolate pieces, chocolate-containing pieces, brownie pieces, protein crisps, etc.

[0032] The amount of further ingredients that are combined with the confectionery mass to form the confectionery product is not critical, however, in the case of high nutritional value, the confectionery mass preferably forms 50-100% by weight of the total weight of the confectionery product, preferably 70-100% by weight, more preferably 80-100% by weight, most preferably 90-100% by weight.

[0033] The moisture content of the confectionery mass should be relatively low to provide a non-fluid mass with at least a dough-like consistency and ensure adequate shelf life, with the moisture content ranging from 5 to 30% by weight, preferably 5 to 20% by weight, more preferably 10 to 20% by weight, based on the total weight of the confectionery mass.

[0034] The confectionery products are made by forming a confectionery mass, also called dough, into the desired shape. The confectionery products and confectionery mass are essentially solid at 20°C, meaning that they will stand on their own and essentially maintain their shape when placed on a horizontal surface at atmospheric pressure (about 1 bar of air) without further support from the sides or top. The confectionery mass and products are not visibly fluid and may also be referred to as self-supporting or dimensionally stable.

[0035] Preferably, the confectionery mass and products according to the invention are self-supporting at a temperature of 25°C, more preferably at a temperature of 30°C, especially at a temperature of 35°C. The confectionery mass is malleable, at least during processing, allowing it to be shaped into a desired form, e.g., another geometric shape or figure to form a confectionery product, such as a bar. Such a malleable mass is commonly referred to in the art as a dough, or, if the production of a protein bar is intended, as a protein bar dough. The confectionery mass can therefore be used as a base for a protein bar. Other food ingredients can be dispersed herein. The shaped mass can remain uncoated or can form the core of a coated food product, such as a coated protein bar.

[0036] The confectionery mass according to the invention preferably further comprises a binding material 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, isomaltofructose, maltitol, sorbitol, erythritol and combinations thereof.

[0037] The binding material is present in the confectionery mass at a concentration of from 25 to 80% by weight, more preferably from 30 to 70% by weight, most preferably from 40 to 60% by weight.

[0038] The confectionery mass further contains a vegetable oil. The presence of oil is desirable for its effect on texture and / or mouthfeel. It acts as a plasticizer and contributes, in particular, 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 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 a preferred oil because it can provide a good taste to confectionery products.

[0039] The oil is present in the composition at a concentration of 5 to 20% by weight, preferably 5 to 15% by weight, most preferably 5 to 10% by weight.

[0040] Additionally, the confectionery mass may contain additives such as flavorings, e.g., chocolate flavoring and sucralose, lecithin, thickeners (e.g., carboxymethylcellulose, xanthan gum), seeds (e.g., chia seeds) and stabilizers (e.g., carrageenan).

[0041] Additionally, it may be desirable to add a carbonate or bicarbonate, preferably sodium bicarbonate, as a processing aid.

[0042] The confectionery mass can be prepared 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 individually or as a blend to a liquid phase, and then mixed with the liquid phase. This liquid phase usually contains water, which can be added to the carbohydrate syrup or can be part of the carbohydrate syrup. This allows for easy mixing with the protein powder when added.

[0043] To provide a non-fluid mass having at least a dough-like consistency, i.e., in the range of 5-30% by weight, preferably 5-20% by weight, and more preferably 10-20% by weight, based on the total ingredients, the water content should be relatively low. Lipids, particularly triglycerides, are usually dispersed in a liquid phase containing water. Emulsifiers are generally not required, especially when the liquid phase is prepared at a temperature where the lipids are fluid. If used, lecithin is preferably used, as it has been found to have a favorable effect on the smoothness of the mass. The liquid phase typically 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. Such a syrup can provide all the desired water.

[0044] The liquid phase is preferably prepared or brought to a temperature in the range of 20 to 75°C, preferably 45 to 65°C, in particular about 60°C, after which the protein powder is mixed into the liquid phase to obtain the confectionery mass. If desired, pieces of other food ingredients (e.g. nuts, chocolate, cereals, fruit) may also be added to the liquid at this stage, before, together with or after the addition of the protein powder.

[0045] One example of a confectionery product that can be made from the confectionery mass is a food bar.

[0046] The confectionery mass preferably constitutes at least 50% by weight of the confectionery product, more preferably at least 70% by weight, even more preferably at least 80% by weight and most preferably at least 90% by weight, and the confectionery mass preferably forms a substrate having other food ingredients dispersed therein, such as fruit (concentrate) pieces, nut particles, (puffed) legume particles, (puffed) cereal particles, caramel, chocolate pieces, chocolate-containing pieces, brownie pieces and / or protein crisps, or forms part of a core that is covered by a coating.

[0047] The confectionery product can be shaped into the desired form in a manner known per se. The confectionery mass can be shaped into any geometric shape. Various shaping methods can be applied, including rolling, extrusion, molding and removal from a refrigerated drum, pressing, stamping, etc. The confectionery mass has a dough-like consistency and is non-fluid, but deformable at ambient temperature, at least until after shaping into the desired form, such as a bar. After shaping, the consistency of the mass can change.

[0048] After forming, the confectionery products may be coated with, for example, chocolate, a chocolate-containing coating, a yogurt coating, or the like. [Example]

[0049] Protein content determination The protein content of the powdered milk protein source was determined by the Kjeldahl method (Nx6.38).

[0050] Example 1 A double-walled jacketed Z-blade mixer was preheated to 60° C. The liquid ingredients (oil, glycerol, carbohydrate syrup) were heated to 70° C. and then added to the Z-blade mixer. The protein powder was added to the mixer and all ingredients were mixed at maximum speed until a cohesive dough was formed.

[0051] The resulting dough was rolled onto trays, stored overnight at 4°C and cut into bars, which were individually wrapped and stored at 20°C.

[0052] The following protein powders were used: WPC80 - Whey protein concentrate with a protein content of 80% by weight (Nutri Whey™ 800F, formerly FrieslandCampina) WPI - whey protein isolate with a protein content of 90% by weight (Nutri Whey Isolate, formerly FrieslandCampina) Micronized Whey Protein - Fonterra Sure™ Protein 515 and Fonterra Sure™ Protein 550

[0053] The bars contained one or more vegetable protein powder sources to achieve a protein content of 35% by weight on a dry weight basis, 5% by weight of MCT oil, and 5% by weight of glycerol, with the remainder being glucose-fructose syrup. The moisture content ranged from 10 to 14% by weight.

[0054] The texture and sensory properties of these bars were evaluated by a group of experts both immediately after preparation ("fresh") and after 1 month of storage at room temperature ("1m").

[0055] Rating Explanation: texture: 1a: Sticky but very soft 1b: Non-sticky; excessively powdery 1c: Very hard 2: Soft, powdery, hard 3: Sticky but slightly powdery and / or hard 4: Good adhesiveness; comfortable chewing sensation feelings: 1: Strong off-taste and / or powdery mouthfeel 2: There is a slight strange taste 3: No strange taste 4: Very good taste and texture

[0056] Table 1 shows the texture and sensorics of bars made with only one protein source, demonstrating that acceptable bars cannot be made with 100% whey protein concentrate or isolate, but can be made using micronized whey protein as the sole protein source.

[0057] [Table 1]

[0058] Table 2 shows the texture and sensory properties of bars made with combinations of whey protein sources. The table clearly shows that bars according to the invention have better texture and sensory properties than the comparative bars.

[0059] [Table 2]

Claims

1. - 10 to 70% by weight of one or more whey protein sources, - 25 to 80% by weight of a binding material, preferably chosen from carbohydrates and sugar alcohols; - 5 to 20% by weight of oil, preferably vegetable oil; wherein the total moisture content of the confectionery mass is in the range of 5-30% by weight, and less than 10% by weight of the total protein content may be protein other than whey protein, and the whey protein source is selected from whey protein concentrate, whey protein isolate, hydrolyzed whey protein and micronized whey protein, and 30-100% by weight of the one or more whey protein sources is micronized whey protein.

2. 2. The confectionery mass of claim 1, wherein the whey protein source is selected from whey protein concentrate, whey protein isolate and micronized whey protein.

3. 3. A confectionery mass according to claim 1 or 2, wherein 40 to 90% by weight of the one or more whey protein sources is particulate whey protein, preferably 50 to 80% by weight, more preferably 55 to 75% by weight, most preferably 60 to 75% by weight.

4. 4. A confectionery mass according to any one of claims 1 to 3 having a total protein content in the range 25 to 50% by weight, preferably 26 to 40% by weight, more preferably 29 to 38% by weight, most preferably 32 to 36% by weight, based on the weight of the confectionery mass.

5. 5. A confectionery mass according to any one of claims 1 to 4, wherein the whey protein content is in the range of 25 to 50% by weight, preferably 26 to 40% by weight, more preferably 29 to 38% by weight, most preferably 32 to 36% by weight, based on the weight of the confectionery mass.

6. A confectionery mass according to any one of claims 1 to 5, comprising 40 to 60% by weight of said binding material.

7. 1. A process for preparing a confectionery mass comprising 10-70% by weight of one or more whey protein sources, 25-80% by weight of a binding material, preferably selected from carbohydrates and sugar alcohols, and 5-20% by weight of an oil, preferably a vegetable oil, wherein the confectionery mass has a total moisture content in the range of 5-30% by weight and less than 10% by weight of the total protein content may be proteins other than whey proteins, the process comprising blending the one or more whey protein sources with the binding agent 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 30-100% by weight of the one or more whey protein sources is microparticulated whey protein.

8. 8. The process of claim 7, wherein the whey protein source is selected from whey protein concentrate, whey protein isolate, and micronized whey protein.

9. 9. The process of claim 7 or 8, wherein 40 to 90% by weight of the one or more whey protein sources is particulate whey protein, preferably 50 to 80% by weight, more preferably 55 to 75% by weight, and most preferably 60 to 75% by weight.

10. 10. A process according to any one of claims 7 to 9, wherein the confectionery mass has a total protein content in the range 25 to 50% by weight, preferably 26 to 40% by weight, more preferably 29 to 38% by weight, most preferably 32 to 36% by weight, based on the weight of the confectionery mass.

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

12. A process according to any one of claims 7 to 11, wherein the confectionery mass comprises 40 to 60% by weight of the binding material.

Images