WO2020007650A1 - Barres alimentaires riches en protéines - Google Patents

Barres alimentaires riches en protéines Download PDF

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Publication number
WO2020007650A1
WO2020007650A1 PCT/EP2019/066822 EP2019066822W WO2020007650A1 WO 2020007650 A1 WO2020007650 A1 WO 2020007650A1 EP 2019066822 W EP2019066822 W EP 2019066822W WO 2020007650 A1 WO2020007650 A1 WO 2020007650A1
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WO
WIPO (PCT)
Prior art keywords
casein
protein
confectionary
powder
confectionary mass
Prior art date
Application number
PCT/EP2019/066822
Other languages
English (en)
Inventor
Robertus Johannes Maria KLUNDER
Karlijn Johanna Margaretha HOL
Esther Jacqueline Petra De Kort
Gerlinda Martine HILBRANDS
Original Assignee
Frieslandcampina Nederland B.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frieslandcampina Nederland B.V. filed Critical Frieslandcampina Nederland B.V.
Publication of WO2020007650A1 publication Critical patent/WO2020007650A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins

Definitions

  • the present invention relates to a protein-rich confectionary product, such as a protein-rich food bar.
  • a protein-rich food bar such as a protein-rich food bar.
  • the invention relates to a confectionary product wherein a milk protein is the only or the most abundant protein.
  • the invention further relates to a confectionary mass suitable for preparing a confectionary product, such as a food bar.
  • Confectionary products, and confectionary masses for preparing confectionary products comprising protein are well known in the art.
  • Confectionary masses are substances that can be subjected to a shaping process, such as rolling, extruding, depositing and removing from refrigerated drums, pressing, moulding and the like.
  • these masses generally are non-fluid but deformable at ambient temperature, at least until after having been shaped into a desired form, such as a bar. They typically have a dough-like consistency. Accordingly they are also referred to in the art as‘doughs’
  • the mass may change.
  • the mass may either harden or become too easily deformable to the extent that it loses its dough-like character.
  • WO 2005/089255 relates to a confectionary mass, used as a layering mass and observes that a typical utility for such a layered product is as a nutritional or candy bar. It recognizes that conventional confectionery layering masses or materials often have excellent organoleptic properties when considered as stand-alone products, but may be inappropriate nutritionally for incorporation into confectionery products that are medical or nutritional foods, such as nutrition bars. For example, such conventional materials are high in carbohydrate, and low in protein, and their use in multi-layered products at sufficient levels to ensure an organoleptic advantage will downgrade the nutritional profile of the final product such that it may become unacceptably high in carbohydrate or low in protein.
  • WO 2005/089255 a layering mass for a confectionary is proposed with 10% to 55% by weight of protein.
  • the layering mass is said to be soft, chewable and pliable.
  • formulations are shown having a high gelatine content.
  • milk protein casein and whey protein
  • a vegetable protein soy protein.
  • Gelatine hydrolysed collagen
  • other proteins such as dairy proteins and various vegetable proteins, tend to contribute to hardening of the mass. This is also observed in EP 1 839 496, which relates to high protein snack bars.
  • gelatine generally is considered a low quality protein. Protein quality usually is assessed by two major factors: how well the protein satisfies amino acid requirements and the digestibility of the protein. A high quality protein contains the essential amino acids in adequate amounts, and is digestible and absorbed by the body. In addition, gelatine can have a negative impact on taste appreciation.
  • EP 1 839 496 Al addresses the loss of softness during shelf- life, by providing a protein blend comprising a combination of intact proteins, casein, and partially hydrolysed dairy protein and partially hydrolysed legume protein in a total amount effective to reduce hardness development during processing and shelf life.
  • a protein blend comprising:
  • confectionary mass respectively shaped confectionary product that has a total protein content of 30 wt.% or more, wherein at least a major part, preferably essentially all protein is a milk protein.
  • milk proteins are renowned for their excellent nutritional value.
  • a protein-rich confectionary product such as a protein-rich food bar
  • a milk protein would be the major protein. It has now been found possible to provide a confectionary mass, suitable for forming into a shaped confectionary product, having a protein content of 30 wt. % or more by providing a specific type of casein as the only or a major protein component, whilst having satisfactory softness properties.
  • the present invention relates to a confectionary mass, comprising at least 30 wt.%, based on total weight, protein, of which at least 25 wt.%, based on total protein, is a casein isolate selected from the group consisting of acid casein and rennet casein.
  • the confectionary mass contains a high amount of dairy protein and this will provide the consumer with healthy and nutritional food ingredients while he or she enjoys the good taste and texture that this invention contributes
  • the confectionary mass further comprises at least one lipid and at least one carbohydrate or carbohydrate derivative.
  • the at least one lipid is usually selected from the group consisting of triglycerides, phospholipids, glycolipids, including mixtures thereof, such as lecithin.
  • the at least one carbohydrate is usually selected from the group of monosaccharides, disaccharides, oligosaccharides, polysaccharides, polyols, sugar alcohols and steviol glycosides.
  • Derivatives of carbohydrates are typically derivatives wherein the typical chemical structure of the carbohydrate, such as the saccharide ring of a saccharide, is maintained but wherein one or more hydroxyl groups have been derivatised, e.g. substituted with a chlorine atom.
  • a preferred chlorinated saccharide is sucralose.
  • the confectionary mass according to the invention is a (semi-)solid that has sufficient consistency at room temperature (about 25 °C) to allow shaping, without the need for gelatine or collagen hydrolysate or without the need for other non-milk protein based thickening agents or gelling agents.
  • an additional thickening or gelling agent is used, this is preferably selected from the group of saccharide-type thickeners and gelling agents, such as a gums and other polysaccharides or derivatives thereof with thickening/gelling properties.
  • the confectionary mass can be shaped to provide a confectionary product, which optionally comprises other components, e.g. the shaped mass can be coated with another component.
  • the invention further relates to a confectionary product having a geometrical shape, such as bar, comprising a confectionary mass according to the invention. It has been found that the invention not only provides a confectionary product with a satisfactory softness, also after storage for more than a month, preferably after more than 3 months, in particular for 4-12 months, more in particular 6-9 months, but it has also been found that it is possible to provide such product with prolonged softness having a well-appreciated smooth surface.
  • the invention further relates to a method for preparing a confectionary mass or confectionary product according to the invention, the method comprising
  • casein isolate selected from the group consisting of acid casein and rennet casein in a powder form
  • a liquid phase comprising further ingredient(s) for the confectionary mass, such as carbohydrate, carbohydrate derivative, lipid,
  • the casein isolate in powder form comprises a bicarbonate powder, preferably in a relative amount of 0.05-0.5 wt.%, more preferably in a relative amount of 0.10-0.4 wt.% , relative to the weight of the confectionary mass that is prepared, in particular in a relative amount of 0.15-0.25 wt. %, based on the weight of the confectionary mass that is prepared.
  • the surface of the shaped product or a part thereof can be provided with one or more further components, e.g. one or more layers, such as a coating, if desired.
  • the addition of a carbonate or bicarbonate salt has been found advantageous in that the blending time to obtain the confectionary mass can be reduced.
  • a salt of a bicarbonate (HCO3 ), a salt of a carbonate (CO3 2 ), carbonic acid (H2CO3) or another carbon dioxide source is used in the preparation of the confectionary mass.
  • Said bicarbonate salt is usually an alkali metal salt, such as sodium bicarbonate or potassium bicarbonate.
  • Said carbonate salt is usually an alkaline earth metal salt or alkali metal salt, in particular a salt of sodium, potassium, magnesium or calcium, preferably calcium carbonate. Particularly good results have been achieved with a bicarbonate.
  • Sodium bicarbonate is particularly preferred. Bicarbonate has been found to outperform a carbonate salt (calcium
  • the invention further relates to a dry powder blend of protein particles and at least one particulate salt selected from the group consisting of bicarbonate salt particles and carbonate salt particles, preferably bicarbonate particles, the powder comprising a casein isolate selected from the group consisting of acid casein and rennet casein in a total content of at least 50 wt.%, preferably of at least 90 wt.% and a total content of said salt particles of 1-250 mmol/kg powder, preferably of 25-200 mmol/kg powder, more preferably of 50-150 mmol/kg powder, in particular of 70-125 mmol/kg powder wt.%.
  • the particulate salt selected from the group consisting of bicarbonate salt particles and carbonate salt particles, preferably bicarbonate particles are selected from the group of potassium or sodium salts, or combinations thereof.
  • substantially(ly) or“essential(ly)” is generally used herein to indicate that it has the general character or function of that which is specified. When referring to a quantifiable feature, these terms are in particular used to indicate that it is for at least 75 %, more in particular at least 90 %, even more in particular at least 95 % of the maximum that feature.
  • essentially free is generally used herein to indicate that a substance is not present (below the detection limit achievable with analytical technology as available on the effective filing date) or present in such a low amount that it does not significantly affect the property of the product that is essentially free of said substance or that it is present in such a low amount (trace) that it does not need to be labelled on the packaged product that is essentially free of the substance.
  • trace trace
  • a product is usually considered essentially free of a substance, if the content of the substance is 0 - 0.1 wt.%, in particular 0 - 0.01 wt.%, more in particular 0 - 0.005 wt.%, based on total weight of the product in which it is present.
  • the term“about” in relation to a value generally includes a range around that value as will be understood by the skilled person.
  • the range is from at least 15 % below to at least 15 % above the value, more in particular from 10 % below to 10 % above the value, more specifically from 5 % below to 5 % above the value.
  • percentages are usually weight percentages unless specified otherwise. Percentages are usually based on total weight, unless specified otherwise.
  • room temperature refers to the ambient temperature in an indoor environment, which is variable depending on the outdoor temperature and indoor temperature control. Usually, room temperature is in the range of 18-30 °C, in particular about 25 °C.
  • ambient temperature in general extends not only to indoor ambient temperature but also outdoor ambient temperature, e.g. temperatures that a product or composition may be exposed to during transport, during street-vending etc..
  • pH is defined as the apparent pH at 25 °C, as measurable by insertion of a standard pH electrode in the medium (fluid or non-fluid) of which the pH is measured, unless specified otherwise.
  • milk is used herein for mammalian milk, in particular milk from ungulates, preferably hoofed ungulates, such as cow milk, sheep milk, goat milk, mare, camel and buffalo milk.
  • the confectionary mass and the confectionary product according to the invention are essentially solid at 20 °C. This means that they are‘self-supporting’, i.e. essentially remain their shape when put on a horizontal surface without further support from the sides or top of the matter, at least in air, at a pressure of 1 bar, at a
  • a confectionary mass or product according to the invention is self-sustaining at a temperature of 25 °C, more preferably at a temperature of 30 °C, in particular at a temperature of 35 °C.
  • the confectionary mass is, at least during processing, malleable, allowing it to be shaped into a desired form, such as a bar, another geometrical shape or figurine to form a confectionary product.
  • Such malleable mass is generally referred to in the art as a dough, or - if intended for the production of a protein bar - as a protein bar dough.
  • the confectionary mass can thus be used as a matrix of a protein bar.
  • other food materials can be dispersed.
  • the shaped mass can be uncoated or form a core of a coated food product, such as a coated protein bar.
  • the confectionary mass according to the invention comprises at least 30 wt.% protein.
  • the protein content is at least 32 wt.%, more preferably at least 33 wt.%, more preferably at least 34 wt.%, at least 35 wt.%, at least 37 wt.%, at least 40 wt.%, or at least 45 wt.%.
  • the hardness of the confectionary mass may increase, but a positive effect on softness during storage has also been observed at higher total protein content, e.g. at a total protein content of 50 wt.%.
  • the protein content is about 50 wt.% or more.
  • the protein content is usually below 75 wt.%, preferably below 70 wt.%, more preferably 65 wt.% or less, in particular 63 wt.% or less, more in particular 61 wt.% or less, more in particular 60 wt.% or less, more in particular 58 wt.% or less, more in particular 55 wt.% or less.
  • the total protein content is preferably less than 50 wt.%, in particular 48 wt.% or less, more in particular 45 wt.% or less.
  • Proteins are molecules and supramolecular structures at least substantially formed of polypeptides.
  • a fraction of the protein in the mass can be protein hydrolysate (i.e. wherein at least a substantial part of .
  • protein hydrolysate i.e. wherein at least a substantial part of .
  • less than 50 % preferably less than 40 wt.%, in particular 30 wt.% or less, based on total protein in a confectionary mass according to the invention is provided by protein hydrolysate.
  • the content of protein hydrolysate is usually at least 1 wt.% based on total protein, preferably at least about 5 wt. %, based on total protein, more in particular at least 10 wt. %, based on total protein.
  • the casein isolate is essentially non-hydrolysed.
  • the mass, product or powder according to the invention contains at least a specific type of casein, namely casein isolate. Optionally one or more other types of casein are present. Caseins form a group of proteins including acid casein, rennet casein, caseinate and micellar casein.
  • the term“casein isolate” is used herein as a genus for rennet casein and acid casein.
  • the casein or caseins present in a product, mass or powder according to the invention is (are ) typically in a food-grade form. Casein, as found in milk, is a supramolecular association of individual casein subunits: alpha-sl-, alpha-s2-, beta-, and kappa-casein.
  • micellar casein can be reversible dried and reconstituted.
  • the micellar casein can be provided as a relatively pure ingredient, e.g. as micellar casein isolate (MCI) or micellar casein concentrate . (MCC).
  • MCI and MCC are obtained by drying (e.g.) spray drying a micellar solution of casein.
  • MCI generally contains at least about 90 wt.% micellar casein and up to 10 wt.% whey protein.
  • other ingredients providing micellar casein and a higher relative amount of whey protein, such as whole milk protein, skimmed milk (powder), milk protein concentrate (MPC), milk protein isolate (MPI).
  • Rennet casein is casein obtained by enzymatic precipitation, as described in Walstra, P. et ah, Dairy Science and Technology, CRC Press, 2006, pages 538 and 539.
  • Acid casein is casein obtained by acid precipitation of casein, typically by acidifying skim milk to the isoelectric point of casein (pH 4.6 - 4.7).
  • casein is a co-precipitate of casein and whey protein, e.g. by heating skim milk to a high temperature and then precipitating the casein/whey protein complex, usually with calcium chloride.
  • “Caseinate’ is a non-micellar protein derived from casein, obtainable by acid precipitation from a liquid containing solubilized casein (casein micelles) such as milk, and subsequent neutralization with a base, such as a hydroxide, e.g. NaOH, KOH,, Mg(OH)2, Ca(OH)2, NH4OH or a basic salt, e.g. CaCCL, Na2CC> 3 or K2CO3. and mixtures thereof.
  • caseinate is composed of a mixture of four major casein types (alpha Si, alpha S2, beta and kappa casein).
  • micellar casein contains calcium and phosphate (so-called calcium phosphate nanoclusters) bound to the protein structure , stabilizing the micellar structure.
  • Caseinate does not contain calcium phosphate nanoclusters, although a caseinate preparation may contain calcium or phosphate.
  • casein is from milk of an ungulate, preferably from sheep goat or cow. Very good results have been obtained with casein from cow milk.
  • the casein, or even the total protein content can essentially consist of said casein isolate, in particular if the total protein content is relatively low, e.g. up to about 35 wt.% and/or if bicarbonate or carbonate is used in the preparation of the confectionary mass.
  • all protein is acid casein.
  • the presence of the casein isolate selected from the group of acid casein and rennet casein, and in particular of acid casein, is advantageous, in that confectionary mass of which at least a substantial part of the protein content is such casein has a low tendency of swelling.
  • Acid or rennet casein may remain at least substantially dispersed as a powder in the matrix of the confectionary mass, contributing to a limitation of moisture migrations.
  • Acid casein has been found particularly advantageous over, e.g., MCI to provide a confectionary mass that is relatively soft and has a prolonged softness, in particular when prepared in the absence of a carbon dioxide source, such as bicarbonate, or at a relatively low content thereof. Also, a confectionary mass or product made with the carbon dioxide source (bicarbonate or carbonate) and acid casein (as the sole or a major casein source) has been found to be less susceptible to swelling than a
  • the content of the casein isolate selected from the group of acid casein and rennet casein is at least 35 wt.%, based on total protein.
  • the content of said casein isolate is at least 40 wt.%, more preferably at least 45 wt.%, more preferably at least 50 wt.%, even more preferably at least 55 wt.%, in particular at least 60 wt.%, more in particular at least 65 wt.%, based on total protein.
  • the confectionary mass, the confectionary product or the powder may comprise one or more additional proteins, such as one or more additional types of casein, whey protein (which may comprise a whey protein hydrolysate).
  • casein isolate content is 90 wt.% or less, preferably 85 wt.% or less, more preferably 80 wt.% or less, in particular 75 wt.% or less, more in particular, 70 wt. % or less.
  • the casein isolate essentially consists of acid casein.
  • the content of rennet casein is usually less than 50 wt.% based on total casein isolate. Accordingly, the weight to weigh ratio rennet casein to acid casein usually is in the range of 0:1 to 1:1.
  • a confectionary product according to the invention may further comprise protein from non-dairy origin, such as a vegetable protein , e.g. from legume, cacoa or cereal. If present, such protein is usually present as a particulate food material or part of a particulate food material dispersed in the confectionary mass, e.g. cocoa powder, protein crisps, nut particles, cereal particles or the like.
  • protein from non-dairy origin such as a vegetable protein , e.g. from legume, cacoa or cereal.
  • protein is usually present as a particulate food material or part of a particulate food material dispersed in the confectionary mass, e.g. cocoa powder, protein crisps, nut particles, cereal particles or the like.
  • a part of the protein content of a confectionary mass, product or powder according to the invention is an alkaline earth metal caseinate.
  • Calcium caseinate and magnesium caseinate are suitable caseinates that have a favourable effect on softness. In this respect, they outperform sodium caseinate and potassium caseinate.
  • the caseinate content in particular the alkaline earth metal caseinate content, preferably the calcium caseinate content, is usually at least 1 wt., preferably at least 5 wt. %, more preferably at least 10 wt. %, in particular about 13 wt. % or more, based on total protein.
  • the caseinate content is usually less than 60 wt.%, in particular 50 wt.% or less, more in particular 40 wt.% or less, preferably 30 wt.% or less, more preferably about 20 wt.% or less, e.g. about 15 wt.% or less, based on total protein.
  • the weight ratio of (i) casein isolate to (ii) caseinate, in particular alkaline earth metal caseinate, preferably calcium caseinate preferably is usually in the range of 10:1 to 1:10, preferably in the range of 5:1 to 1:2, in particular in the range of 3:1 to 1:1, e.g. about 4:3.
  • a shaped confectionary mass according to the invention comprising both acid casein and an earth alkaline metal caseinate, notably calcium caseinate, has been found particular advantageous in terms of prolonged softness, and a smooth, shiny appearance of the surface, especially if also a whey protein is present.
  • micellar casein a casein-whey co-precipitate or a casein hydrolysate.
  • the content of micellar casein is usually less than 50 wt.%, based on total protein, preferably less than 20 wt.%, more preferably less than 10 wt. %.
  • the content of the co-precipitate is usually less than 50 wt.%, based on total protein, preferably less than 20 wt.%, more preferably less than 10 wt. %.
  • the content of the casein hydrolysate is usually less than 50 wt.%, based on total protein, preferably less than 20 wt.%, more preferably less than 10 wt. %.
  • the total content of caseins other than acid casein, rennet casein and caseinate is generally in the range of 0-50 wt.%, in particular in the range of 1-20 wt.%, more in particular 2-10 wt.% .
  • a preferred additional protein is whey protein.
  • the whey protein is usually from milk of the same mammalian species as the casein isolate, Good results have been achieved with a mass comprising both acid casein and whey protein from bovine milk .
  • the whey protein content is in the range of 1-50 wt.%, based on total protein, preferably in the range of 5-45 wt.%, more preferably in the range of 10-40 wt.%, most preferably in the range of 15-40 wt.%, in particular in the range of 20-35 wt.%.
  • the presence of whey protein affects the texture (more stickiness and/or more chewiness). Whey protein hydrolysate has been found to have a stronger effect in this respect than intact whey protein (whey protein concentrate: WPC, whey protein isolate: WPI).
  • whey protein in particular a whey protein hydrolysate
  • the whey protein hydolysate content is usually in the range of 1-50 wt.%, based on total protein, preferably in the range of 5-45 wt.%, more preferably in the range of 10-40 wt.%, most preferably in the range of 15-40 wt.%, in particular in the range of 20-35 wt.%.
  • the protein content consists of one or more milk proteins, in particular a combination of the casein isolate and whey protein, which whey protein comprise a whey protein hydrolysate and/or intact whey protein; preferably said combination further comprises calcium caseinate.
  • a caseinate may be present instead of or in addition to calcium caseinate. If another caseinate is present, e.g. sodium caseinate, it is preferred to include a calcium salt as well.
  • a minor part of the protein may be non-milk protein (i.e. neither a whey protein nor a casein).
  • Such protein can in particular be selected from the group of legume proteins, cereal proteins, fruit proteins, cocoa proteins, nut proteins.
  • 85-100 wt.%, preferably 95-100wt%, in particular 98-100 wt.% of the confectionary mass, based on total protein, is milk protein.
  • the confectionary product as a whole can contain one or more additional components (which form visually distinguishable phases, e.g. crisps, coatings) in addition to the confectionary mass, these components can be part of a separate layer, provided on at least part of the (shaped) confectionary mass, such as a coating (e.g. a chocolate or chocolate compound coating, a yoghurt coating), or they e.g. be dispersed in the confectionary mass, e.g. fruit (concentrate) pieces, nuts particles, legume particles (such as peanuts or soy, or pieces thereof, e.g. puffed) , cereal particles (e.g. cereal flakes, puffed cereals), caramel, chocolate pieces, chocolate compound pieces, brownie pieces, protein crisps, etc..
  • a coating e.g. a chocolate or chocolate compound coating, a yoghurt coating
  • a coating e.g. a chocolate or chocolate compound coating, a yoghurt coating
  • they e.g. be dispersed in the confectionary mass
  • the contribution of such other ingredients to the protein content of the confectionary product as a whole does not exceed that of the milk protein.
  • the total content of milk protein in a confectionary product is at least 50 wt.%, preferably at least 75-100 wt.%, more preferably 85-100 wt%, in particular 95-100 wt.% of the confectionary mass, based on total protein.
  • the confectionary product according to any of the preceding claims is advantageously essentially free of gelatine and collagen hydrolysate.
  • the confectionary mass usually comprises a lipid.
  • the lipid content is usually in the range of 1-20 wt.%, preferably 2-10 wt.%.
  • the presence of a lipid is desired for its effect on texture and/or mouthfeel. It acts as a plasticizer and in particular contributes to a more smooth mouthfeel. Particularly good results have been achieved with a triglyceride.
  • usually one or more triglycerides usually form 50-100 wt.%, preferably 80-100 wt.% of the lipid content.
  • the triglyceride can be selected from any food-grade triglyceride, in particular from those known in the art for use in the production of protein bars.
  • a triglyceride from palm, palm kernel oil, olive oil, rapeseed oil, sunflower oil and coconut oil are also a particularly suitable sources for the triglyceride.
  • an MCT oil is used, i.e. an oil, which may be a fraction of any of the above mentioned oils, that is enriched in medium chain triglycerides (C6-C12).
  • the lipid may further comprise a phospholipid or a glycolipid.
  • a suitable lipid mixture is lecithin, in particular soy or sunflower lecithin.
  • the confectionary mass usually further comprises a carbohydrate or derivative thereof.
  • the carbohydrate or derivative usually has a sweetening effect and/or a bulking effect on the confectionary mass.
  • Carbohydrates are molecules consisting of carbon (C), hydrogen (H) and oxygen (O) atoms.
  • the carbohydrate is usually selected from the group of saccharides, polyols and sugar alcohols.
  • Preferred saccharides are monosaccharides, in particular hexoses, such as glucose, fructose, maltose and disaccharides, in particular di-hexoses, such as sucrose.
  • an oligosaccharide may be present. Oligosaccharides have a polymerisation degree of 3-10. Preferred oligosaccharides are fructooligosaccharides (FOS), galactooligosacharides (GOS) maltodextrins, e.g. maltotriose, isomaltoses, e.g. isomaltopentaose, or another glucose oligomer. Benefits of such oligosaccharides is that they also may have a sweetening effect, especially if they are relatively small but that they are non-digestible, or have reduced digestibility in that they have a reduces calorific value or digested more slowly. Oligosaccharides and polysaccharides that are essentially indigestible or at least have a substantial part that is not digestible, such as inulin, FOS, GOS, polydextrose is that they act as dietary fibre.
  • Polysaccharides have a polymerisation degree of more than 10.
  • examples of polysaccharides other than polysaccharidic dietary fibre is starch and long chain maltodextrin.
  • Glucose syrup or fructose syrup may also be used as a carbohydrate source.
  • Further typically used ingredients providing a saccharide for a mass or product according to the invention include rice (malt) syrup, soluble corn sugar , maple syrup, date syrup, oligofructose syrup (inulin syrup), partially inverted sugar syrup and honey.
  • a preferred polyol is glycerol (which has a positive effect on softness, and also is sweet). Sorbitol and erythritol are examples of polyols that can be present as a low- caloric sweeter.
  • Sugar alcohols have the formula C12H24O 11. Examples of sugar alcohols are maltitol, lactilol and isomalt.
  • a steviol glycoside such as stevioside or rebaudioside.
  • Sucralose is a preferred carbohydrate derivative (a chlorinated carbohydrate).
  • the carbohydrate (+ derivative) content can be chosen within wide ranges, depending on desired properties, such as sweetness, softness and protein content.
  • the total content of carbohydrate (+derivative) is chosen, dependent on the protein content, to be in the range of 1 -65 wt.%, preferably in the range of 10 - 55 wt.%, in particular in the range of 15-45 wt.%
  • 50-100 wt. % of the carbohydrate (+derivative) content is formed by one or more compounds selected from the group of monosaccharides, disaccharide and polyols.
  • a mass comprising glycerol, fructose and/or glucose.
  • the glycerol content is usually in the range of 1-30 wt.%, in particular in the range of 2- 15 wt.%, e.g.
  • Glycerol has a positive effect on softness. Moreover it provides a sweet taste. Accordingly, in particular for a confectionary mass or food product having a low sugar content or a sugar-free product or confectionary mass, good results have been achieved with a high glycerol content, such as a content of 15-30 wt.%.
  • the sugar content (the total of mono-saccharides and disaccharide) is preferably in the range of 2-52 wt.%, more preferably in the range of 10-45 wt.%, in particular in the range of 20-40 wt.%.
  • the confectionary mass according to the invention comprises one or more compounds selected from the group consisting of carbon dioxide, carbonate, bicarbonate- and/or carbonic acid.
  • the carbon dioxide (gas) is thought to contribute to softness of the product.
  • the inclusion of a carbonate, bicarbonate- and/or carbonic acid in a product according to the invention allows for a gradual release of carbon dioxide gas, thereby prolonging softness during storage.
  • particularly good results have been achieved with a confectionary mass wherein bicarbonate, such as sodium bicarbonate has been used for its preparation, or a carbonate, such as calcium carbonate.
  • the formulation for the confectionary mass can be adapted by increasing the carbonate or bicarbonate content in order to obtain a confectionary mass with prolonged softness.
  • the total amount of carbon dioxide source selected from the group consisting of carbonate, bicarbonate- and carbonic acid is less than 100 mmol/kg, preferably 0.1-70 mmol/kg total weight confectionary mass, more preferably of 1-60 mmol/kg total weight confectionary mass, in particular of 5-50 mmol/kg total weight confectionary mass.
  • the confectionary mass according to the invention generally has a water activity of 0.75 or less, preferably of 0.70 or less, in particular of about 0.65 or less, more in particular of about 0.6 or more .
  • the water activity can be determined routinely, e.g. using a water activity meter with chilled- mirror dew point technique (e.g. an AquaLab).
  • the present invention allows the provision of confectionary masses with a wide range of softnesses, depending on the consumer’s desires.
  • the softness can be adjusted as desired, e.g. by the application of a carbon dioxide source, the choice of proteins, the addition of glycerol, etc.
  • Softness can be regarded as the reciprocity of hardness. Hardness is determinable with a Texture Analyzer (TA-CT2 ⁇ , Stable
  • the hardness at 20 °C is generally at least about 100 g, preferably at least about 150 g, in particular at least about 200 g, e.g. about 300 g or more.
  • the hardness at 20 °C is maximally 2000 g, preferably 1000 g or less, e.g. about 800 g or less.
  • these hardness values are attained after at least 1 month, preferably at least 2 months storage at 20° C.
  • the pH of a confectionary mass according to the invention is usually about neutral or acidic, typically in the range of 4.0-7.5.
  • the mass has a pH of 6.5 or less, more preferably of 6.3 or less.
  • the pH of the mass is 6.2 or less.
  • the pH of the mass preferably is at least 4.5, more preferably at least 5.0, in particular at least 5.5, more in particular at least 5.7
  • the confectionary mass can be prepared on the basis of methods known in the art for preparing confectionary masses.
  • a carbonate or bicarbonate is used, it is advantageous to provide this as a dry component as well, in particular in combination with the casein isolate powder, such as with a powder comprising the casein isolate and bicarbonate according to the invention.
  • the acid casein or the rennet casein in particular the acid casein, also offers a benefit in the preparation thereof: it reduces mixing time, compared to, e.g. , a caseinate, such as sodium or potassium -caseinate.
  • the liquid phase usually comprises water, which may be added or be part of the carbohydrate syrup This facilitates mixing with the casein powder, when this is added.
  • the water content is advantageously relatively low in order to provide a non fluid mass having at least a dough-like consistency (hence confectionary masses are also referred to in the art as‘ dough’ or‘ confectionary dough’ ) , typically - 5-30 wt.%, in particular about 10 to about 20 wt.%, based on total ingredients.
  • the lipid, in particular triglyceride is usually dispersed in the liquid phase comprising water.
  • An emulsifier is generally not needed in particular if the liquid phase is prepared at a temperature at which the triglyceride is fluid. If used, preferably lecithin is used, which has been found to have a positive effect on smoothness of the mass.
  • the liquid phase further typically comprises the carbohydrate or carbohydrate derivative.
  • Glycerol is a carbohydrate that is liquid at room or processing temperature.
  • the carbohydrate or carbohydrate derivative that is solid at room or processing temperature, or part thereof is
  • a syrup e.g. as a fructose syrup , glucose syrup or fructose- glucose syrup.
  • Such syrup may provide all the water that is desired.
  • the phase typically has an acidic pH.
  • the pH (as measured at 25 °C) of the syrup is below 5.5, more preferably in the range 3.5-5.0, in particular in the range of about 4.0- to about 4.5.
  • the inventors found in particular that it was advantageous to use a carbohydrate syrup having a relative low pH, i.e. below 5.5, preferably in the range 3.5-5.0, in particular in the range of about 4.0- to about 4.5.
  • a relatively low pH is advantageous for the carbon dioxide release behaviour.
  • whey protein is to be included in the confectionary mass, this can be provided as a powder (e.g. with the casein isolate) and then added to the liquid phase as a powder, or it can be added to the liquid phase before the casein isolate powder is mixed with the liquid ingredient powder form.
  • Whey protein in particular whey protein hydrolysate, is advantageously added to the liquid phase, such as to a sugar syrup.
  • the liquid phase is usually prepared at a temperature in the range of 20-75 °C, preferably 45-65 °C, in particular about 60 °C or brought to a temperature in that range, after which the casein powder is blended with the liquid phase, to obtain the confectionary mass.
  • pieces of other food materials e.g. nuts, chocolate, cereal, fruit
  • This mass can thereafter be shaped in a desired form in a manner known per se, e.g. as described in the prior art mentioned above.
  • the surface of the shaped mass can thereafter be provided with one or more additional materials, which can cover the mass fully or in part.
  • a layer of a confectionary ingredient such as caramel, yoghurt or a fruit paste, can be provided on an surface-side of the shaped mass, after which, e.g. a chocolate or chocolate compound coating or a yoghurt coating can be provided, or a coating can be directly provided on one or more surface-sides of the shaped mass.
  • the confectionary product comprises a core and a coating at least substantially covering the core, wherein the core comprises or is said confectionary mass.
  • the confectionary product can also consist of the shaped mass.
  • the amount of additional materials forming the confectionary product in combination with the confectionary mass according to the invention is not critical. However, for a high nutritional value (due to a high nutritious protein content), the confectionary mass forms usually forms 50-100%, preferably 70-100 %, more preferably 80-100 % in particular 90-100% of the total weight of the confectionary product.
  • a carbonate, bicarbonate or carbonic acid is used in the preparation of the confectionary mass, it is usually added in combination with the casein isolate, e.g. as a blend, which blend may be a physical blend of separate carbonate or bicarbonate and casein particles, or a conglomerate of casein particles and carbonate or bicarbonate particles.
  • the amount of the carbonate, bicarbonate or carbonic acid used in a method according to the invention can be based on the desired content in the confectionary mass. In practice, good results have been achieved with a bicarbonate, in particular sodium bicarbonate.
  • the carbon dioxide source, in particular the carbonate salt, bicarbonate salt or combination thereof is preferably added in an amount of 0.1-70 mmol/kg total weight of the confectionary mass, more preferably of 1-60 mmol/kg total weight of the
  • confectionary mass in particular of 5-50 mmol/kg total weight of the confectionary mass.
  • the invention further relates to a powder of the casein isolate selected from the group of acid casein and rennet casein and bicarbonate and/or carbonate salt.
  • This powder may further comprise one or more other proteins, in particular whey protein.
  • the powder essentially consists of casein - in particular the casein isolate - bicarbonate and/or carbonate salt, and optionally whey protein.
  • the protein content or the particles usually is at least 80 wt.%, preferably at least 90 wt.%.
  • the casein content, in particular the casein isolate content preferably is at least 90 wt. %, in particular at least 95 wt.%, ,more in particular at least 95 wt. %.
  • the content of carbonate salt, bicarbonate salt or combination thereof content does not exceed 250 mmol/kg powder e.g. to facilitate dosing into a method for preparing a confectionary mass according to the invention, whilst avoiding the risk of excessive carbon dioxide formation.
  • the total content of bicarbonate salt, carbonate salt or combination thereof is usually 1-250 mmol/kg powder, preferably 25-200 mmol/kg powder, more preferably 50-150 mmol/kg powder, in particular 70-125 mmol/kg powder .
  • Particularly good results have been achieved with a powder of protein wherein the sole carbon dioxide source is a bicarbonate salt (sodium bicarbonate). Accordingly, usually 50-100 mol % of the total of carbonate plus bicarbonate of said powder is bicarbonate, preferably essentially all of the total of carbonate salt plus bicarbonate salt is
  • bicarbonate salt in particular sodium bicarbonate.
  • the casein in the powder preferably is a combination of the casein isolate, in particular the acid casein and a caseinate, in particular calcium caseinate.
  • the weight to weight ratio of (i) casein isolate to: (ii) caseinate is usually in the range of 10:1 to 1:10, preferably in the range of 5:1 to 1:2, in particular in the range of 3:1 to 1:1, e.g. about 4:3.
  • Texture analysis is performed to determine hardness of protein bars having a thickness of at least 10 mm.
  • the measurements are performed at ambient temperature (about 20 °C) using a Texture Analyzer (TA-CT2 ⁇ , Stable Microsystems cylindric probe with a diameter of 8 mm was used, with an impact speed of 1 mm/s, penetrating at least 6 mm into the bar. Each sample is measured 5 times.
  • TA-CT2 ⁇ Texture Analyzer
  • Example 1 method for preparing a confectionary mass and protein bar according to the invention
  • a protein powder was provided comprising casein and optionally whey protein concentrate and/or whey protein hydrolysate. If desired sodium bicarbonate particles or calcium carbonate particles were dry-blended with the protein in a concentration to provide up to 4 wt.% calculated on total weight of the confectionary mass to be prepared.
  • lipid phase was prepared by mixing lipid (MCT-oil from palm kernel oil; Radiamuls MCT 2107K, Oleon), glycerol and glucose/fructose syrup at a temperature of about 60 °C in a Z-blade mixer (Winkworth MZ05-18) or a Hobart N50 mixer.
  • the protein powder was added to the liquid phase in the mixer, whilst mixing was continued, till a dough had formed. Thereafter the dough was placed on bar trays and compressed using roller-pin with baking paper in between. The dough in the trays was stored overnight at 4 °C. Thereafter the dough was taken out of the trays and cut into bars, which were individually sealed in bags and stored at 20 °C, till further evaluation.
  • Example 2 effects of type of protein, protein content and carbonate
  • Total protein content was either 40 or 45 wt.%.
  • the protein component of the masses was provided by one or more of the following:
  • AC acid casein
  • whey protein (whey protein concentrate Nutri WheyTM 800F, available from FrieslandCampina), having a whey a protein content of 78 wt.%
  • CaCAS calcium caseinate obtained from FrieslandCampina, having a calcium caseinate content of 93 wt.% (roller dried calcium caseinate EM9)
  • micellar casein from MicelateTMPrestige, available from FrieslandCampina having a micellar casein content of 85 wt.%
  • the masses further contained 5 wt.% glycerol (VWR International) , 5 % MCT oil, a carbohydrate syrup, which was either glucose-fructose syrup (type 1; Isosweet 660, Tereos) or a mixture of soluble corn syrup (Promitor 70, Tate & Lyle) and maltitol syrup (Maltilite 7575, Tereos) in a wt./wt. ratio of about 5/6 (Type 2) and optionally either sodium bicarbonate (BC) or calcium carbonate(CC) in an amount of 0.2 wt.% or 4 wt.%, based on the total weight).
  • VWR International VWR International
  • MCT oil a carbohydrate syrup
  • a carbohydrate syrup which was either glucose-fructose syrup (type 1; Isosweet 660, Tereos) or a mixture of soluble corn syrup (Promitor 70, Tate & Lyle) and maltitol syrup (Malt
  • bar C prepared with 4 % bicarbonate, the carbon dioxide production was excessive, as the volume of both the packaging (increased gas volume) and the bar itself had a very high expansion after 1 month of storage.
  • Food bars were prepared of confectionary masses according to the invention.
  • a powder was provided comprising acid casein and sodium bicarbonate particles. This powder was dry-blended with other protein components as shown in the Table below to provide the protein powder to be blended with a liquid phase.
  • the proteins AC, NW, CaCas) were as mentioned in Example 2
  • the liquid phase was prepared by mixing lipid (as in Example 2), glycerol and carbohydrate at a temperature of about 60 °C in a Z-blade mixer (Winkworth MZ05- 18).
  • carbohydrate source were: Siromix, a glucose-fructose syrup from BelcoSuc, Belgium; Orafti, (Orafti®L95) a food ingredient (liquid) consisting mainly of
  • oligofructose produced by partial enzymatic hydrolysis from chicory inulin ( Supplier Beneo); galactooligosaccharides (GOS) from FrieslandCampina (Vivinal GOS Omni).; maltitol.
  • Siromix, Orafti and GOS are all fibres, maltitol (Maltilite 7575, from Tereos) is a sugar alcohol.
  • the protein powder was added to the liquid phase in the mixer, whilst mixing was continued, till a malleable dough had formed.
  • Dough composition for the various doughs is given in Tables 2 and 3 below Thereafter the dough was placed on bar trays and compressed using roller- pin with baking paper in between. The dough in the trays was stored overnight at 4 °C. Thereafter the dough was taken out of the trays and cut into bars, which were individually sealed in bags and stored at 20 °C, till further evaluation.
  • ⁇ weights are the total weights of the commercial product
  • Example 3 Based on the method of Example 3, a confectionary masse was prepared, from which food bars were made. The composition is shown in the following Table 4. NWH is partially hydrolysed whey protein: Nutri Whey Hydro from FrieslandCampina DMV (degree of hydrolysis is 2% ) . Results are shown in Table 5.
  • Example 5 Preparation of a dry powder blend of acid casein and sodium bicarbonate.
  • Acid casein as used in example 1 was dry blended with sodium bicarbonate in such a way as to obtain a dry powder blend of acid casein with 0.8 wt % sodium bicarbonate.
  • This powder can suitably be used to prepare confectionary masses and protein bars according to the invention.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne en outre un produit de confiserie riche en protéines, tel qu'une barre alimentaire riche en protéines, comprenant une masse de confiserie, comprenant - au moins 30 % en poids, par rapport au poids total, de la protéine, dont au moins 25 % en poids, par rapport à la protéine totale, sont un isolat de caséine choisi dans le groupe constitué par de la caséine acide et de la caséine présure, de préférence de la caséine acide ; - au moins un glucide ou un dérivé de glucide choisi dans le groupe des monosaccharides, disaccharides, oligosaccharides, polysaccharides, polyols, alcools de sucre, glycosides de stéviol et saccharides chlorés ; et - au moins un lipide.
PCT/EP2019/066822 2018-07-05 2019-06-25 Barres alimentaires riches en protéines WO2020007650A1 (fr)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021201862A1 (fr) * 2020-04-01 2021-10-07 General Mills, Inc. Confiserie à faible teneur en sucre et à teneur élevée en protéines
WO2024028752A1 (fr) * 2022-08-04 2024-02-08 Intercontinental Great Brands Llc Barre nutritive, noyau pour barre nutritive et procédé de formation des barres nutritives

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US4213896A (en) * 1979-04-26 1980-07-22 Kraft, Inc. Rennet casein and method for treatment thereof
US4744993A (en) * 1985-05-21 1988-05-17 Nestec S.A. Preparation of a casein-based puffed product
US5108767A (en) * 1991-06-10 1992-04-28 Abbott Laboratories Liquid nutritional product for persons receiving renal dialysis
WO2005089255A2 (fr) 2004-03-12 2005-09-29 Nellson Northern Operating Inc. Nouvelles masses de superposition de couches a base de proteines, procedes de fabrication et produits associes
EP1839496A1 (fr) 2006-03-31 2007-10-03 Kraft Foods Holdings, Inc. Système de protéines et produits alimentaires comportant ce système

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US4213896A (en) * 1979-04-26 1980-07-22 Kraft, Inc. Rennet casein and method for treatment thereof
US4744993A (en) * 1985-05-21 1988-05-17 Nestec S.A. Preparation of a casein-based puffed product
US5108767A (en) * 1991-06-10 1992-04-28 Abbott Laboratories Liquid nutritional product for persons receiving renal dialysis
WO2005089255A2 (fr) 2004-03-12 2005-09-29 Nellson Northern Operating Inc. Nouvelles masses de superposition de couches a base de proteines, procedes de fabrication et produits associes
EP1839496A1 (fr) 2006-03-31 2007-10-03 Kraft Foods Holdings, Inc. Système de protéines et produits alimentaires comportant ce système

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WALSTRA, P ET AL.: "Dairy Science and Technology", 2006, CRC PRESS, pages: 538,539

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021201862A1 (fr) * 2020-04-01 2021-10-07 General Mills, Inc. Confiserie à faible teneur en sucre et à teneur élevée en protéines
WO2024028752A1 (fr) * 2022-08-04 2024-02-08 Intercontinental Great Brands Llc Barre nutritive, noyau pour barre nutritive et procédé de formation des barres nutritives

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