Aerated confectionery
AssigneeSociete des Produits Nestle S.A.
InventorsISABEL CELIGUETA TORRES, ARISTODIMOS LAZIDIS
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Abstract
The invention relates to a water-based aerated confectionery product and methods of making the same. In particular, the invention relates to stable acidic aqueous mousses comprising aggregated plant-derived protein, such as hydrolysed pea protein, and sugar. In one aspect, the invention provides a plan-based, water-based acrated confectionery having a pHI less than 5.5 and a water activity less than 0.67, wherein the aerated confectionery comprises 30 wt % to 90 wt % sugar and between 1 wt % to 8 wt % aggregated protein. The aggregated plant-derived protein stabilises the water-based aerated confectionery.
Claims18
A water-based aerated confectionery, wherein the water-based aerated confectionery:
- has a pH less than 5.5;
- and
- has a water activity less than 0.67;
- and
- comprises 30 wt % to 90 wt % sugar;
- comprises between 1 wt % to 8 wt % plant-based protein, and
- the protein stabilises the water-based aerated confectionery.
8-10. (canceled)
16-20. (canceled)
A method of making a water-based aerated confectionery, comprising the steps of:
- (i) forming an aqueous liquid mass, wherein the aqueous liquid mass
- has a pH less than 5.5;
- and
- has a water activity less than 0.67;
- comprises at least 30 wt % sugar;
- and
- comprises between 1 wt % to 8 wt % aggregated plant-derived protein;
- and
- (ii) introducing air into the aqueous liquid mass.
A confectionery for aeration, wherein the confectionery:
- has a pH less than 5.5;
- and
- has a water activity less than 0.67;
- and
- comprises at least 30 wt % sugar;
- comprises between 1 wt % to 8 wt % aggregated plant-derived protein.
24-25. (canceled)
Dependencies are inferred from the claim text.