Plant protein-based confectionery mass

Abstract

The present invention relates to a confectionery mass comprising a vegetable protein concentrate or hydrolysate and microparticulated whey protein, which allows for the preparation of a plant-based, high-protein nutritional bar with a pleasant texture and taste.

Description

[Technical Field]

[0001] The present invention relates to a protein-rich vegetable protein-based confectionery mass. [Background technology]

[0002] Confectionery products, such as food bars, are made from a confectionery mass (i.e., a material that can be subjected to a shaping process, such as rolling, extruding, depositing, and removing from a refrigerated drum, pressing, molding, etc.). The mass is generally non-liquid but is deformable at ambient temperature, at least until after it has been formed into a desired shape, such as a bar. The mass typically has a dough-like consistency. Thus, the mass is also referred to in the art as "dough." After being shaped, the consistency of the mass may change.

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

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

[0007] Potential sources of vegetable protein include soybeans, pulses (eg, peas, chickpeas, fava beans), grains (eg, rice), and rapeseed (eg, canola).

[0008] As disclosed by 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% by weight) compared to other plant protein sources, contain a significant amount of oil, and contain almost no carbohydrates. Rapeseed is also low in protein but rich in oil. Beans are high in carbohydrate and fiber content but very low in fat.

[0009] Grains such as rice have a much lower protein and a much higher carbohydrate content than legumes. In addition, grain proteins are water-insoluble and generally require hydrolysis (e.g., hydrolyzed rice protein) for suitable applications in foods and beverages.

[0010] Confectionery loaves and nutritional bars containing vegetable proteins have been previously described.

[0011] For example, U.S. Patent Application Publication No. 2004 / 170743 discloses a method for deflavoring soy protein. Example 21 discloses a caramel composition comprising 15.5% by weight of deflavored soy protein isolate. This caramel was used as the top layer of a nutritional bar.

[0012] WO 2020 / 064821 discloses a food composition comprising 10-20% by weight of a legume protein, preferably pea protein isolate, in combination with a casein source, preferably a milk protein concentrate. The food is intended for people who have difficulty chewing or swallowing and therefore has a very low hardness and contains at least 45% by weight of water.

[0013] US Patent Application Publication No. 2012 / 0294986 relates to the use of pea protein to replace at least a portion of the milk protein in confectionery masses such as hard caramels and chocolates. It is indicated that the mass may contain 0.5 to 30% by weight pea protein on a dry weight basis, although the masses shown in the examples contain only a few percent pea protein.

[0014] Further challenges must be faced when producing confectionery products with a high vegetable protein content. The use of vegetable proteins (especially pulse proteins) often results in off-tastes. Providing a mass with a pleasant consistency is a further challenge; these confectionery products are often either hard but sticky or brittle and crumbly. In addition, preserving any desirable properties during storage has proven to be a challenge. Summary of the Invention [Problem to be solved by the invention]

[0015] It is therefore an object of the present invention to provide confectionery masses and confectionery products (e.g., food bars) that have a high protein content, contain vegetable protein, have a pleasant consistency, and have an optimized set of sensory properties, such as mouthfeel and taste, making them attractive to sportsmen and people with active lifestyles. A further object is to provide confectionery masses that can retain these properties over a considerable shelf life. [Means for solving the problem]

[0016] Plant protein sources are commercially available as protein isolates and protein concentrates.

[0017] As used herein, vegetable protein concentrate is defined as a vegetable protein source containing 50-70% vegetable protein by weight on a dry matter basis, the protein being essentially non-aggregated and in its native state.

[0018] Vegetable protein isolate is defined herein as a vegetable protein source comprising 75-95% by weight, preferably 80-90% by weight, of vegetable protein on a dry matter basis, the protein being largely in a denatured and aggregated state.

[0019] A native protein is defined as a protein in its properly folded and / or assembled form, which is effective and functional. A native protein has all four levels of its biomolecular structure, with secondary to quaternary structures formed from weak interactions along the covalently bonded backbone. In a denatured protein, at least some of the weak interactions of the secondary to quaternary structures are disrupted, but the primary structure (i.e., the covalently bonded backbone) remains intact. Thus, a denatured protein differs from a hydrolyzed protein, in which the primary structure is also disrupted.

[0020] The production of vegetable protein concentrates, such as pulse protein concentrates, primarily involves milling and air classification, mild conditions that do not significantly affect the properties of the protein. A drawback of such mild conditions is their limited ability to separate the protein bodies from starch granules and other seed materials, resulting in relatively low protein content and purity, and relatively high concentrations of anti-nutritional components and active enzymes.

[0021] To produce vegetable proteins (especially pulse proteins) with higher protein content, higher purity, and lower contents of anti-nutritional components and active enzymes, harsher 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 leads to a denatured and aggregated state of a significant portion of the protein in vegetable protein isolates (especially pulse protein isolates).

[0022] One example of a commonly applied technique for producing pulse proteins is isoelectric precipitation, which involves fairly harsh treatments such as heat coagulation and extraction, involving acidic or alkaline pH and high temperature conditions, which result in the denaturation and aggregation of most of the proteins.

[0023] It has been found herein that vegetable protein-based confectionery masses having a high protein content and a pleasant texture and taste can be produced from a combination of vegetable protein concentrate or vegetable protein hydrolysate with a particular type of dairy protein: microparticulated whey protein. DETAILED DESCRIPTION OF THE INVENTION

[0024] Accordingly, the present invention provides a confectionery mass comprising: - 10 to 70% by weight of a combination of at least two protein sources, - 25 to 80% by weight of a binder, preferably chosen from carbohydrates and sugar alcohols, and 5 to 20% by weight of oil, preferably vegetable oil Including, The total moisture content of the confectionery mass is in the range of 5 to 30% by weight; The combination of at least two protein sources comprises, on a dry matter basis, 10 to 50% by weight of a vegetable protein concentrate or a vegetable protein hydrolysate and 50 to 90% by weight of a microparticulated whey protein. Relating to confectionery mass.

[0025] The confectionery mass may be prepared by blending at least two protein sources (i.e., 10-50% by weight vegetable protein concentrate or vegetable protein hydrolysate and 50-90% by weight microparticulated whey protein) with a binder and oil.

[0026] 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, allowing for a creamy texture despite a reduced fat content. This material was produced by thermal aggregation of whey protein under high shear and low pH.

[0027] There appears to be no formal definition of the term "microparticulated whey protein." 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. 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, resulting in small, micron-sized whey protein particles / aggregates with a high degree of denaturation.

[0028] The particles / aggregates of 50% by volume 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 microns. Generally, 90% by volume 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. This particle size and size distribution was determined using laser diffraction (Malvern Matersizer 2000) after homogenization at 100 bar, assuming non-spherical particles with a refractive index of 1.47 and zero adsorption. The microparticulated whey protein has a degree of denaturation, defined as the combined percentage of native alpha-lactalbumin and native 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 remainder of the total α-lactalbumin and β-lactoglobulin content is present in denatured form. The degree of α-lactalbumin denaturation 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 β-lactoglobulin denaturation 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%.

[0029] 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, a 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, phosphate buffer at pH 6.0, 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.

[0030] Whey protein concentrates (WPC) and whey protein isolates (WPI) are the result of separating skim milk into casein-rich and whey protein-rich fractions, either by renneting / cheese production (resulting in cheese whey), acidification / casein production (resulting in acid whey), or microfiltration / micellar casein isolation (resulting in native whey), followed by membrane filtration, precipitation, and / or ion exchange techniques to remove the majority of the water, lactose, and ash, thereby concentrating the whey proteins.

[0031] WPC traditionally has a protein content of about 60-85% by weight (on a dry matter basis), whereas WPI is produced by removing more of the non-protein components, thereby concentrating the whey protein to about 90-95% by weight or more.

[0032] The process for producing a WPC or WPI may involve concentrating the total protein fraction of the raw material, but may also involve selective enrichment in a particular protein, examples of which are WPCs and WPIs selectively enriched in either α-lactalbumin or β-lactoglobulin.

[0033] WPCs and WPIs generally have a protein content in the range of 60-95% by weight, based on dry matter, and a combined percentage of native alpha-lactalbumin and beta-lactoglobulin, based on total protein, of at least 50% by weight, preferably at least 60% by weight, and most preferably at least 70% by weight.

[0034] The proteins in WPC and WPI are essentially in their native form.

[0035] 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.

[0036] As shown in the examples below, it appears possible to produce a high protein confectionery mass with a pleasant taste and mouthfeel using a combination of particulate whey protein and a vegetable protein concentrate (preferably a pulse protein concentrate) as the protein source.

[0037] It is hypothesized that native or hydrolyzed vegetable (e.g., legume) proteins dissolve better in the carbohydrate-rich mass used to prepare the confectionery mass than the largely denatured whey protein present in microparticulated whey protein. The latter will be more likely to absorb the syrup without dissolving, acting like a kind of sponge. By applying a combination of microparticulated whey protein and vegetable protein concentrate, a plant-based confectionery mass with a high protein content and a pleasant consistency can be obtained.

[0038] In a preferred embodiment, the confectionery mass is non-caramelized, meaning that it has not been heated to caramelize any sugars.

[0039] In a further embodiment, the vegetable (eg, pulse) protein concentrate has been subjected to a protein hydrolysis step.

[0040] The total protein content of the confectionery mass is preferably in the range of 25 to 50% by weight, preferably in the range of 26 to 40% by weight, more preferably in the range of 29 to 38% by weight, and most preferably in the range of 32 to 36% by weight, based on the weight of the confectionery mass. The protein content of the protein sources is determined using the well-known Kjeldahl nitrogen analysis method, applying a Kjeldahl factor of 6.25 for vegetable proteins and a Kjeldahl factor of 6.38 for dairy proteins.

[0041] The vegetable protein concentrate has a vegetable protein content of 50 to 70% by weight on a dry matter basis.

[0042] Examples of suitable vegetable protein concentrates and hydrolysates are concentrates and hydrolysates of rice protein, wheat protein, seed proteins (e.g., hemp protein, sunflower protein, canola protein, and pumpkin protein), and legume protein (e.g., soybean protein, and pulse proteins such as broad bean protein, pea protein, lupin protein, mung bean protein, lentil protein, and chickpea protein), with pulse protein concentrates, more particularly broad bean protein concentrate, pea protein concentrate, chickpea protein concentrate, and combinations thereof, being preferred.

[0043] In addition to vegetable (e.g., pulse) protein concentrate and particulate whey protein, the confectionery mass of the present invention may contain additional protein sources such as collagen or hydrolyzed collagen, or undenatured whey protein isolate (generally containing about 90-95% whey protein by weight on a dry matter basis), undenatured whey protein concentrate (generally containing about 60-80% whey protein by weight on a dry matter basis), milk protein concentrate (generally containing about 16% whey protein and about 64% micellar casein by weight on a dry weight basis), micellar casein isolate (generally containing about 9% whey protein and about 81% micellar casein by weight on a dry weight basis), calcium caseinate (generally containing about 90% casein protein by weight), sodium caseinate (generally containing about 90% casein protein by weight), magnesium caseinate (generally containing about 90% casein protein by weight), and hydrolyzed versions of such protein sources. In a preferred embodiment, up to 10% by weight, preferably up to 5% by weight, more preferably up to 1% by weight, based on the total amount of protein in the confectionery mass, may consist of such additional protein sources.

[0044] Furthermore, it has been found that the organoleptic properties of bars / confectionery masses containing vegetable protein concentrates can be better preserved upon storage by including an acidulant.

[0045] It has been hypothesized that enzymes (especially lipases and lipoxygenases) that remain active under the fairly mild preparation conditions of vegetable protein concentrates may be responsible for the development of off-flavors. Acidic conditions may inhibit reactions that result in such off-flavors.

[0046] Therefore, it is preferred to include an acidulant in the confectionery mass.

[0047] Suitable acidulants include food acids, but also compounds that can release such acids. Examples of suitable acidulants include 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.

[0048] The acidulant is preferably present in the confectionery mass at a concentration such that the pH of the mass is less than 6.0, preferably in the range of 3.5 to 5.5, more preferably in the range of 4.5 to 5.5, and most preferably in the range of 4.5 to 5.5.

[0049] The acidulant may be introduced into the confectionery mass as a separate ingredient next to the protein source, binder, and oil.

[0050] Alternatively, the acidulant may be first combined with a vegetable (e.g., pulse) protein concentrate and then this combination used to prepare the confectionery mass. To this end, the acidulant may be blended with the protein concentrate in powder form. An acidulant may also be introduced into the vegetable (e.g., pulse) protein concentrate during the agglomeration process, which involves spraying the vegetable protein concentrate with an acidulant in liquid or dissolved form while the vegetable protein concentrate is agglomerating.

[0051] Vegetable (eg, legume) protein concentrates can also be fermented with lactic acid bacteria (eg, Lactobacillus plantarum), thereby forming the acidulant lactic acid. The vegetable protein concentrate suitable for preparing the confectionery mass of the present invention is preferably in powder form and, when dispersed in water at a concentration of 10% by weight, has a pH in the range of 2.0 to 5.5, preferably in the range of 3.5 to 5.0.

[0052] The vegetable protein concentrate is preferably selected from the group consisting of pulse protein concentrates, more preferably 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 citric acid, malic acid, and phosphoric acid.

[0053] Within this specification, the term "powder" should be interpreted as a particulate solid material that is ultimately divided in the conventional manner. The powder particles may be about 1 mm or less.

[0054] The confectionery mass forms the basis of the confectionery product. However, the confectionery product as a whole may include one or more additional components (e.g., visually identifiable phases such as crisps or coatings) in addition to the confectionery mass. These additional components may be part of a separate layer on the (shaped) confectionery mass (e.g., chocolate or chocolate-containing coating, yogurt coating), or they may be dispersed throughout the confectionery mass. Examples of dispersible components are fruit (concentrate) pieces, nut particles, legume particles (e.g., peanuts or soybeans, or (puffed) pieces thereof), grain particles (e.g., cereal flakes, puffed cereal), caramel, chocolate pieces, chocolate-containing pieces, brownie pieces, protein crisps, etc.

[0055] The amount of additional components which 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 forms 70-100% by weight, more preferably forms 80-100% by weight, and most preferably forms 90-100% by weight.

[0056] The moisture content of the confectionery mass should be relatively low to provide a non-liquid mass having at least a dough-like consistency and to ensure adequate shelf life, and is in the range of 5-30% by weight, preferably 5-20% by weight, and more preferably 10-20% by weight, based on the total weight of the confectionery mass.

[0057] Confectionery products are made by forming a confectionery mass, also called dough, into the desired shape. The confectionery products and confectionery masses are essentially solid at 20°C, meaning that they are self-supporting and essentially retain 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 confectionery products are not significantly fluid and may also be referred to as self-supporting or dimensionally stable.

[0058] Preferably, the confectionery mass and confectionery products of the present invention are self-supporting at a temperature of 25°C, more preferably at a temperature of 30°C, and especially at a temperature of 35°C. The confectionery mass is malleable, at least during processing, so that it can be shaped into a desired form, such as a bar or another geometric shape or figurine, to form the confectionery product. Such a malleable mass is commonly referred to in the art as dough, or, if intended for the production of a protein bar, as protein bar dough. As such, the confectionery mass may be used as the matrix for a protein bar. Other food materials may be dispersed herein. The shaped mass may remain uncoated or may form the core of a coated food product, such as a coated protein bar.

[0059] The confectionery mass of the present invention further comprises a binder, preferably selected from carbohydrates and sugar alcohols. Suitable binders are monosaccharides, disaccharides, oligosaccharides, polysaccharides, polyols, sugar alcohols, steviol glycosides, and combinations thereof. Specific examples of binders are glycerol, fructooligosaccharides (FOS), galactooligosaccharides (GOS), glucose-fructose syrup, tapioca syrup, maple syrup, brown rice syrup, isomaltofructose, maltitol, sorbitol, erythritol, and combinations thereof. The binder is present in the confectionery mass at a concentration of 25 to 80% by weight, more preferably at a concentration of 30 to 70% by weight, and most preferably at a concentration of 40 to 60% by weight.

[0060] The confectionery mass may further comprise a vegetable oil. The presence of oil is desirable due to its effect on texture and / or mouthfeel. Oil acts as a plasticizer, contributing, 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 triglyceride (MCT oil). MCT oil may 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.

[0061] The oil is present in the composition at a concentration of 5 to 20% by weight, preferably at a concentration of 5 to 15% by weight, and most preferably at a concentration of 5 to 10% by weight.

[0062] Additionally, the confectionery mass may contain flavorings (e.g., chocolate flavoring) and additives such as sucralose, lecithin, thickeners (e.g., carboxymethylcellulose, xanthan gum), seeds (e.g., chia seeds), and stabilizers (e.g., carrageenan).

[0063] Additionally, it may be desirable to add a carbonate or bicarbonate (preferably sodium bicarbonate) as a processing aid.

[0064] The confectionery mass can be prepared in a conventional manner by mixing the protein source with other ingredients, for example, 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, which is then mixed with the liquid phase. The liquid phase typically contains water, which may be added to the carbohydrate syrup or may be part of the carbohydrate syrup. This allows for easy mixing with the protein powder when added.

[0065] The water content should be relatively low, 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, to provide a non-liquid mass with at least a dough-like consistency. Lipids (especially 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 liquid. When used, lecithin is preferably used, as it has been found to have a positive effect on the mouthfeel of the mass. The liquid phase typically further comprises a binder (carbohydrate or sugar alcohol). Glycerol is a carbohydrate that is liquid at room temperature or processing temperature. The binder, 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 of the desired water.

[0066] A liquid phase is preferably prepared at a temperature in the range of 20-75°C, preferably 45-65°C, in particular at or within a temperature range of about 60°C, and then the protein powder is mixed into this 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 this liquid at this stage, either before, together with or after the addition of the protein powder.

[0067] One example of a confectionery product that can be made from the confectionery mass is a food bar.

[0068] 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 matrix in which other food ingredients (e.g. fruit (concentrate) pieces, nut particles, (puffed) legume particles, (puffed) cereal particles, caramel, chocolate pieces, chocolate-containing pieces, brownie pieces, and / or protein crisps) are dispersed, or forms part of a core surrounded by a coating.

[0069] The confectionery product can be formed into the desired shape by methods known per se. The confectionery mass can be formed into any geometric shape. Various forming methods can be applied, including rolling, extrusion, deposition, removal from a refrigerated drum, pressing, molding, etc. The confectionery mass has a dough-like consistency and is non-liquid, but is deformable at ambient temperature, at least until after it has been formed into the desired shape, such as a bar. After being formed, the consistency of the mass may change.

[0070] After forming, the confectionery products may be coated with, for example, chocolate, a chocolate-containing coating, a yogurt coating, or the like. [Example]

[0071] Protein content determination The protein content of the powdered vegetable protein sources was determined by the Kjeldahl method (N x 6.25). The protein content of the powdered dairy protein sources was determined by the Kjeldahl method (N x 6.38).

[0072] 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 sticky dough was formed. The resulting dough was spread on a tray, stored overnight at 4°C and cut into bars, which were individually wrapped and stored at 20°C.

[0073] The following protein powders were used: Pea 85A - Pea protein isolate with a protein content of 79% by weight (FrieslandCampina Plantaris™ Pea Isolate) PEA 55D - Pea protein concentrate with a protein content of 50% by weight (AGT PulsePlus™ Pea Protein 55) Microparticulate Whey Protein - Fonterra Sure™ Protein 515 WPI - whey protein isolate with a protein content of 90% by weight (Nutri Whey Isolate, formerly FrieslandCampina)

[0074] The bars contained, on a dry weight basis, one or more vegetable protein powder sources to achieve a protein content of 35% by weight, 5% by weight MCT oil, and 5% by weight glycerol, with the remainder being glucose-fructose syrup. The moisture content ranged from 10 to 14% by weight.

[0075] The texture and sensory properties of these bars were evaluated by a group of experts both immediately after preparation ("fresh") and after one month of storage at room temperature ("1 m").

[0076] The 35% wt protein bars containing pea protein concentrate as the sole protein source had a very hard texture and a strong off-taste both immediately after preparation and after 1 month of storage.

[0077] Bars in which 55% by weight of the pea protein concentrate was replaced with whey protein isolate had a hard, elastic structure that was difficult to mold.

[0078] Bars in which 55% by weight of the pea protein concentrate was replaced with micronized whey protein had a sticky texture and a fairly good taste both after preparation and after 1 month of storage.

[0079] A 35% protein bar by weight containing pea protein isolate as the sole protein source had a dry, gritty texture. A bar in which 55% of the pea protein isolate was replaced by micronized whey protein by weight still had a gritty, crumbly texture.

[0080] These experiments demonstrate the importance of combining vegetable protein concentrate and microparticulated whey protein to obtain optimized properties.

Claims

1. A confectionery mass, - 10 to 70% by weight of a combination of at least two protein sources, - 25 to 80% by weight of a binder, preferably chosen from carbohydrates and sugar alcohols, and 5 to 20% by weight of oil, preferably vegetable oil Including, the total moisture content of the confectionery mass is in the range of 5 to 30% by weight, and the combination of at least two protein sources comprises, on a dry matter basis, 10 to 50% by weight of vegetable protein concentrate or vegetable protein hydrolysate and 50 to 90% by weight of microparticulated whey protein; Loaf of sweets.

2. The combination of at least two protein sources comprises, on a dry matter basis: - 20 to 45% by weight, preferably 30 to 45% by weight, of a vegetable protein concentrate or vegetable protein hydrolysate, and - 55 to 80% by weight, preferably 55 to 70% by weight, of microparticulated whey protein 10. The confectionery mass of claim 1 comprising:

3. 3. The confectionery mass according to claim 1 or 2, comprising a vegetable protein concentrate, said vegetable protein concentrate being preferably selected from broad bean protein concentrate, pea protein concentrate, lupin protein concentrate, mung bean protein concentrate, lentil protein concentrate and chickpea protein concentrate, more preferably a pulse protein concentrate selected from broad bean protein concentrate, pea protein concentrate, chickpea protein concentrate and combinations thereof.

4. 4. The confectionery mass according to any one of claims 1 to 3 having a total protein content in the range 25 to 50%, preferably 26 to 40%, more preferably 29 to 35%, most preferably 32 to 36% by weight based on the weight of the confectionery mass.

5. A confectionery mass according to any one of claims 1 to 4 comprising 40 to 60% by weight of binder.

6. 6. The confectionery mass of any one of claims 1 to 5, further comprising an acidulant, preferably selected from the group consisting of citric acid, lactic acid, tartaric acid, acetic acid, sulphuric 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. 1. A method for preparing a confectionery product comprising: 10-70% by weight of a combination of at least two protein sources, at least one of which is a vegetable protein source; 25-80% by weight of a binder, preferably selected from carbohydrates and sugar alcohols; and 5-20% by weight of an oil, preferably a vegetable oil, and having a total moisture content in the range of 5-30% by weight, the method comprising blending the at least two protein sources with the binder and the oil, wherein the combination of the at least two protein sources comprises, on a dry matter basis, 10-50% by weight of a vegetable protein concentrate or vegetable protein carbohydrate, and 50-90% by weight of particulate whey protein.

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

9. 9. The method of claim 7 or 8, wherein the combination of at least two protein sources comprises a vegetable protein concentrate, preferably selected from broad bean protein concentrate, pea protein concentrate, lupin protein concentrate, mung bean protein concentrate, lentil protein concentrate, and chickpea protein concentrate, more preferably a pulse protein concentrate selected from broad bean protein concentrate, pea protein concentrate, chickpea protein concentrate, and combinations thereof.

10. 10. A method according to any one of claims 7 to 9, wherein the total protein content of the confectionery mass is in the range 25 to 50%, preferably 26 to 40%, more preferably 29 to 35%, most preferably 32 to 36% by weight based on the weight of the confectionery mass.

11. A method according to any one of claims 7 to 10, wherein the confectionery mass comprises 40 to 60% by weight of the binder.

12. 12. The method according to any one of claims 7 to 11, wherein the vegetable protein concentrate is in the form of a powder having a pH in the range of 2.0 to 5.5, preferably in the range of 3.5 to 5.0, when dispersed in water at a concentration of 10% by weight, said pH being 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. 13. The method of claim 12, wherein the vegetable protein concentrate is acidified by either (i) powder blending the vegetable protein concentrate with the acidulant, (ii) spraying the vegetable protein concentrate with the acidulant in liquid form while agglomerating the vegetable protein concentrate, or (iii) fermenting the vegetable protein concentrate with lactic acid bacteria, for example Lactobacillus plantarum.

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