Plant protein-based confectionary mass
AssigneeFrieslandCampina Nederland B.V.
InventorsAart Cornelis Alting, Francisca Elisabeth Ellen Oosterveen, Karlijn Johanna Margaretha Hol
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Abstract
The invention relates to a confectionary mass comprising a plant protein concentrate or hydroly sate and microparticulated whey protein. This allows for the preparation of plant-based high protein nutritional bars with a pleasant texture and taste.
Claims13
Confectionary mass comprising:
- 10-70 wt % of a combination of at least two 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 % and wherein the combination of at least two protein sources comprises, based on dry matter, 10-50 wt % of a plant protein concentrate or plant protein hydrolysate and 50-90 wt % microparticulated whey protein.
Process for preparing a confectionary mass comprising 10-70 wt % of a combination of at least two protein sources, at least one of these protein sources being a plant protein source, 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 %, the process comprising the step of blending the at least two protein sources with the binder and the oil, wherein the combination of at least two protein sources comprises, based on dry matter, 10-50 wt % of a plant protein concentrate or plant protein hydrolysate and 50-90 wt % microparticulated whey protein.
Dependencies are inferred from the claim text.