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US 2026/0144274 A1Published application
Confectionary mass rich in whey protein
AssigneeFrieslandCampina Nederland B.V.
InventorsAart Cornelis Alting, Francisca Elisabeth Ellen Oosterveen, Karlijn Johanna Margaretha Hol, Esther Theresia Van Der Meulen
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Abstract
The present invention confectionary mass comprising microparticulated whey protein. This confectionary mass allows the production of nutritional bars with pleasant texture and taste and with a high whey protein content.
Claims12
1:
- Confectionary mass comprising:
- 10-70 wt % of one or more whey protein sources,
- 25-80 wt % of a binding material, preferably selected from carbohydrates and sugar alcohols, and
- 5-20 wt % of oil, preferably vegetable oil,
- wherein the total water content of the confectionary mass is in the range 5-30 wt %, less than 10 wt % of the total protein content may be a protein other than whey protein, and wherein the whey protein sources are selected from whey protein concentrate, whey protein isolate, hydrolysed whey protein, and microparticulated whey protein, and wherein 30-100 wt % of the one or more whey protein sources is microparticulated whey protein.
2 more elements
2:
- Confectionary mass according to claim 1 wherein the whey protein sources are selected from whey protein concentrate, whey protein isolate, and microparticulated whey protein.
3:
- Confectionary mass according to claim 1 wherein 40-90 wt %, preferably 50-80 wt %, more preferably 55-75 wt %, most preferably 60-75 wt % of the one or more whey protein sources is microparticulated whey protein.
4:
- Confectionary mass according to claim 1 having a total protein content in the range 25-50 wt %, preferably 26-40 wt %, more preferably 29-38 wt %, and most preferably 32-36 wt %, based on the weight of the confectionary mass.
5:
- Confectionary mass according to claim 1 wherein the whey protein content is the range 25-50 wt %, preferably 26-40 wt %, more preferably 29-38 wt %, and most preferably 32-36 wt %, based on the weight of the confectionary mass.
6:
- Confectionary mass according to claim 1 comprising 40-60 wt % of the binding material.
7:
- Process for preparing a confectionary mass comprising 10-70 wt % of one or more whey protein sources, 25-80 wt % of a binding material, preferably selected from carbohydrates and sugar alcohols, and 5-20 wt % of oil, preferably vegetable oil, the confectionary mass having a total water content in the range 5-30 wt % and less than 10 wt % of the total protein content may be a protein other than whey protein, the process comprising the step of blending the one or more whey protein sources with the binder and the oil, wherein the one or more whey protein sources are selected from whey protein concentrate, whey protein isolate, hydrolysed whey protein, and microparticulated whey protein, and wherein 30-100 wt % of the one or more whey protein sources is microparticulated whey protein.
8:
- Process according to claim 7 wherein the whey protein sources are selected from whey protein concentrate, whey protein isolate, and microparticulated whey protein.
9:
- Process according to claim 7 wherein 40-90 wt %, preferably 50-80 wt %, more preferably 55-75 wt %, most preferably 60-75 wt % of the one or more whey protein sources is microparticulated whey protein.
10:
- Process according to claim 7 wherein the confectionary mass has a total protein content in the range 25-50 wt %, preferably 26-40 wt %, more preferably 29-38 wt %, and most preferably 32-36 wt %, based on the weight of the confectionary mass.
11:
- Process according to claim 7 wherein the whey protein content of the confectionary mass is the range 25-50 wt %, preferably 26-40 wt %, more preferably 29-38 wt %, and most preferably 32-36 wt %, based on the weight of the confectionary mass.
12:
- Process according to claim 7 wherein the confectionary mass comprises 40-60 wt % of the binding material.