Low sugar, high protein confection
AssigneeGeneral Mills, Inc.
InventorsEric T. Gugger, Michael Li, Eva Ordovas
Life of this patent
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Abstract
A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.
Claims9
A confection, the confection being a caramel-like confection or a cream-like confection and comprising less than 2% sugar by weight, the confection including:
- a. soluble fiber having a DP of less than 10, the soluble fiber in an amount of about 30% to about 70% by dry weight of the confection;
- b. whey protein in an amount of at least 7% to about 25% by dry weight of the confection;
- c. glycerol in an amount of about 5% to about 18% by dry weight of the confection;
- d. a fat in an amount of from about 5% to about 20% by dry weight of the confection;
- and
- e. emulsifier in an amount of up to 5% by dry weight of the confection;
- wherein the confection has a pH of less than 6,
- a Brix of 80-85° Bx at room temperature, a viscosity of less than 1×102 Pa*s at 10 l/s at 70° C., and a viscosity of more than 4×101 Pa*s at 10 l/s at 40° C.
A confection, the confection being a caramel-like confection or a cream-like confection and comprising less than 2% sugar by weight, the confection consisting of:
- a. soluble fiber having a DP of less than 10, the soluble fiber comprising inulin, polydextrose, or soluble corn fiber in an amount of about 50% to about 70% by dry weight of the confection;
- b. whey protein in an amount of at least 7% to about 25% by dry weight of the confection;
- c. glycerol in an amount of about 5% to about 18% by dry weight of the confection;
- d. a fat in an amount of from about 5% to about 20% by dry weight of the confection;
- e. emulsifier in an amount of up to 5% by dry weight of the confection;
- f. one or more additional ingredient selected from the group consisting of:
- i) an acidulent;
- ii) a flavorant;
- iii) a colorant;
- and
- iv) a starch;
- wherein the confection has a pH of less than 6, a Brix of 80-85° Bx at room temperature, a viscosity of less than 1×102 Pa*s at 10 l/s at 70° C., and a viscosity of more than 4×101 Pa*s at 10 l/s at 40° C.
Dependencies are inferred from the claim text.