Caseinate powder for a confectionary product

18:

• A method for preparing a confectionary mass that is self-sustaining at a temperature of 25° C., said confectionary mass comprising:
• at least 30 wt. % protein of which at least 20 wt % is divalent metal caseinate,
• 1-20 wt % lipid, and
• 1-65 wt % carbohydrate or a derivative thereof,
• the method comprising blending a densified divalent metal caseinate powder with a liquid phase comprising one or more further ingredients for the confectionary mass, thereby obtaining said confectionary mass, said densified divalent metal caseinate powder having one or more of the following properties:
• a tapped bulk density, as determined by ISO 8967/IDF 134:2005 625 taps, of 500-1000 g/l;
• a true density (air) as determined by gas pycnometry, of 1.20-1.32. g/cm3;
• a D90 as determined by laser diffraction in the range of 80-200 micrometer;
• a D50, as determined by laser diffraction, in the range of 15-120 micrometer;
• a D[3;2], as determined by laser diffraction, in the range of 5-60 micrometer.

20:

• The method according to claim 18, wherein the densified divalent metal caseinate powder has one or more, preferably two or more, even more preferably three or more, most preferably each of the following properties:
• a tapped bulk density, as determined by ISO 8967/IDF 134:2005 625 taps, of 500-1000 g/l, preferably 525-850 g/l, in particular of 550-800, more in particular 575-750 g/l;
• a true density (air) as determined by gas pycnometry, of 1.20-1.32 g/cm3, in particular 1.30-1.32 g/cm3;
• a D90 as determined by laser diffraction in the range of 80-200 micrometer, in particular 45-195 micrometer;
• a D50, as determined by laser diffraction, in the range of 15-120 micrometer;
• a D[3;2], as determined by laser diffraction, in the range of 5-60 micrometer.

21:

• A method for preparing a confectionary mass that is self-sustaining at a temperature of 25° C., said confectionary mass comprising:
• at least 30 wt. % protein of which at least 20 wt % is divalent metal caseinate,
• 1-20 wt % lipid, and
• 1-65 wt % carbohydrate or a derivative thereof,
• the method comprising subjecting divalent metal caseinate particles to a densifying treatment selected from the group of dry-milling, dry-compacting and dry-extruding to obtain a densified divalent metal caseinate powder, followed by blending said densified caseinate powder with a liquid phase comprising one or more further ingredients for the confectionary mass, thereby obtaining said confectionary mass.

26:

• A confectionary mass that is self-sustaining at a temperature of 25° C., said confectionary mass comprising:
• at least 30 wt. % protein of which at least 20 wt %, preferably 30-90 wt. %, more preferably 40-80 wt. %, in particular 50-75 wt. % of the protein is a divalent metal caseinate,
• 1-20 wt % lipid, and
• 1-65 wt % carbohydrate or a derivative thereof,
• wherein the confectionary mass is obtained by the method according to claim 18.

27:

• A confectionary mass that is self-sustaining at a temperature of 25° C., said confectionary mass comprising:
• at least 30 wt. % protein of which at least 20 wt %, preferably 30-90 wt. %, more preferably 40-80 wt. %, in particular 50-75 wt. % of the protein is a divalent metal caseinate,
• 1-20 wt % lipid, and
• 1-65 wt % carbohydrate or a derivative thereof,
• wherein the confectionary mass is obtained by the method according to claim 21.

33:

• The confectionary mass according to claim 27, having one or more hardness characteristics at 20° C., as determinable with a Texture Analyzer (TA-XT2i, Stable Microsystems):
• an initial hardness in the range of 100-1000 g, preferably 200-600 g;
• a hardness after 1 week in the range of 100-1000 g, preferably 200-600 g;
• a hardness after 60 days in the range of 100-1000 g, preferably 200-800 g;
• a hardness after 90 days in the range of 100-1000 g, preferably 200-800 g;
• a hardness after 120 days in the range of 100-1000 g, preferably 200-800 g;
• a hardness after 150 days in the range of 100-1200 g, preferably 200-1000 g;
• and
• a hardness after 180 days in the range of 100-2000 g, preferably 200-1250 g.