The present invention relates to a confectionary mass that is rich in protein, more in particular rich in plant protein.

Confectionary products such as food bars are made from confectionary masses, i.e. 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’. After having been shaped, the consistency of the mass may change.

High protein confectionary products often include dairy proteins - such as whey protein, casein, and/or caseinate - as the sole protein source. The taste and mouth feel of dairy proteins is generally considered neutral and pleasant and these proteins are able to provide a confectionary product with good consistency.

Plant protein crops, such as legumes, are currently mainly used as animal feed. However, there is a trend towards the use of such plant proteins in human nutrition. One of the reasons for this trend is the environmental impact of these proteins compared to animal proteins like dairy, egg, and meat proteins.

Another current trend is towards high protein food products; for elderly, sportsmen, and people with an active lifestyle. Commercial products supporting this trend include various high protein shakes, high protein yoghurts and quarks, and high protein nutritional bars.

Potential sources of plant proteins include soy beans, pulses (e.g. pea, chick pea, faba beans), cereals (e.g. rice), and rapeseed (e.g. canola).

As disclosed by M. Vogelsang-O’Dwyer et al., Trends in Food Science and Technology 110 (2021 ) 364-374, soy beans have a very high protein content (32-44 wt%) compared to the other plant protein sources, contain a significant amount of oil and hardly any carbohydrates. Rapeseed, although lower in protein, is also rich in oil. Pulses, have a high carbohydrate and fibre content, but are very low in fat.

Cereals like rice are much lower in protein and have a much higher carbohydrate content than pulses. In addition, cereal proteins are water insoluble and generally require hydrolysis (e.g. hydrolysed rice protein) in order to suitably apply them in food and beverages.

Confectionary masses and nutritional bars comprising plant proteins have been described before.

For instance, US 2004/170743 discloses a method for deflavoring soy proteins. Example 21 discloses a caramel composition comprising 15.5 wt% deflavored soy protein isolate. This caramel was used as the top layer of a nutritional bar.

WO 2020/064821 discloses a food composition comprising 10-20 wt% of a combination of leguminous protein, preferably a pea protein isolate, and a casein source, preferably a milk protein concentrate. The food product is intended for people having difficulty chewing or swallowing and therefore has a very low hardness and contains at least 45 wt% water.

US 2012/0294986 relates to the use of pea proteins to substitute at least part of the milk proteins in confectionary masses such as hard caramels and chocolates. Although it is indicated that the mass may contain 0.5-30 wt% pea protein, based on dry weight, the masses presented in the examples contain only a few percent pea protein.

When producing confectionary products with high plant protein content, one has to face additional challenges. The use of plant proteins, in particular pulse proteins, often results in an off-taste. The provision of a mass with pleasant consistency is a further challenge; these confectionary products are often either hard and sticky or brittle and crumbly. In addition, it has turned out to be a challenge to preserve any favourable properties during storage.

It is therefore an objective of the present invention to provide a confectionary mass and a confectionary product, such as a food bar, that is high in plant protein content, has a pleasant consistency, and an optimized set of sensory properties, such as mouthfeel and taste, thereby making it attractive for sportsmen and people with an active lifestyle. It is a further objective to provide a confectionary mass that can retain these properties for a significant storage period. It is a further objective to provide a method for predicting the behaviour of a powdered protein source in a confectionary mass.

Plant protein sources are commercially available as protein isolates and protein concentrates.

In the present specification, a plant protein concentrate is defined as a plant protein source with 50-70 wt% plant protein, based on dry matter, the protein being essentially in non-aggregated and native state.

A plant protein isolate is defined in this specification as a plant protein source with 75- 95 wt% preferably 80-90 wt% plant protein, based on dry matter, the protein being largely in denatured and aggregated state.

A native protein is defined as a protein in its properly folded and/or assembled form, which is operative and functional. It possesses all four levels of its biomolecular structure, with the secondary through quaternary structure being formed from weak interactions along the covalently bonded backbone. In a denatured protein, at least part of the weak interactions of the secondary through quaternary structure is disrupted, whereas the primary structure - i.e. the covalently bonded backbone - is still intact. A denatured protein therefore differs from a hydrolysed protein, as in the latter also the primary structure is disrupted.

The manufacture of plant protein concentrates, including pulse protein concentrates, mainly involves milling and air classification; mild conditions that do not significantly affect the protein nativity. A disadvantage of such mild conditions is their limited ability to separate protein bodies from starch granules and other seed materials, resulting in a relatively low protein content and purity and a relatively high concentration of anti- nutritional components and active enzymes.

In order to produce plant proteins, especially pulse proteins, with a higher protein content, a higher purity, and a lower content of anti-nutritional components and active enzymes, more severe treatment conditions are required, such as high or low pH, high temperatures, and/or organic solvents. These treatments tend to denature and aggregate at least part of the proteins, which explains the denatured and aggregated state of a significant part of the proteins in plant protein isolates; in particular pulse protein isolates. An example of a commonly applied technique for producing pulse proteins, is isoelectric precipitation, which involves rather severe treatments, such as heat coagulation and extraction, involving acid or alkaline pH and high temperature conditions. These treatments result in denaturation and aggregation of a large part of the proteins.

The present invention relates to a method for predicting the behaviour of a powdered protein source in a confectionary mass, which is based on the difference in interaction with carbohydrate syrups conventionally used to make confectionary masses for nutritional bars. Proteins that have a high solubility in such syrups will dissolve, whereas proteins with a lower solubility will absorb syrup and swell. This method results in a parameter called the confectionary binding capacity (CBC).

It has been observed that non-aggregated proteins that are either in native or hydrolysed state largely dissolve in a carbohydrate syrup, whereas denatured and aggregated proteins hardly dissolve and are able absorb the syrup by acting like a kind of sponge.

As explained above, the proteins in plant protein concentrates are mainly in their native state, whereas the proteins in many plant protein isolates, especially pulse protein isolates, are largely denatured and aggregated. As a result, plant protein concentrates have a lower CBC than plant protein isolates, especially pulse protein isolates.

Likewise, the whey proteins that are present in whey protein concentrates (WPC) and whey protein isolates (WPI) are mainly in their native state and have a high tendency to dissolve in a carbohydrate syrup.

Casein and caseinates, however, although in native state, do not easily dissolve in a carbohydrate syrup. This may be due to pH effects.

This means that WPC and WPI are protein sources with a low CBC, whereas casein- rich protein sources - like micellar casein isolate, milk protein concentrate, milk protein isolate, acid casein, caseinates have a higher CBC.

The present invention further relates to the finding that combining protein sources with a high CBC and a low CBC leads to confectionary products, such as protein bars, with an optimal texture and sensorics. The method for predicting the behaviour of a powdered protein source in a confectionary mass, resulting in a physical quantity called the confectionary binding capacity (CBC) comprises the steps of:

- provide a glucose-fructose syrup,

- provide a powdered protein source,

- liquify the glucose-fructose syrup,

- introduce the powdered protein source into the liquified glucose-fructose syrup; the amount of powdered protein source (p) added to the syrup being such that the mixture has a 1-10 wt% protein content,

- store the mixture for at least one day,

- subject the stored mixture to centrifugation,

- separate the protein-rich top layer from the carbohydrate-rich bottom layer and determine the weight of said protein-rich top layer, the confectionary binding capacity being defined as the mass (in grams) of the protein rich top layer (t) divided by the mass (in grams) of powdered protein source (p).

The glucose-fructose syrup can be liquified by heating to a temperature in the range 30-95°C, preferably 40-60°C, most preferably around 50°C, while stirring.

During and after introduction the powdered protein source into the liquified glucose- fructose syrup, the syrup is preferably stirred until homogenous. 10 minutes is usually sufficient.

The amount of powdered protein source (p) added to the syrup is preferably such that the resulting mixture has 5 wt% protein content.

The mixture is stored for at least one day, preferably at least 2 days, most preferably at least about 5 days in order to ensure sufficient time for the syrup and protein to interact. It is preferred not to store it longer than 1 month. Most preferably, the mixture is stored for about one week. This storage can be conducted at ambient temperature, i.e. around 18-25°C, preferably 20°C.

Centrifugation is preferably conducted for 1 hour at 40°C, with 4500g.

The CBC is a better predictor of the behaviour of a specific protein source in a confectionary mass than, for instance, water solubility. A low water solubility due to denaturation does not guarantee a high absorption of carbohydrate syrup, because adsorption also requires sufficient aggregation, which is not determined with solubility measurements.

The invention also relates to 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, preferably a pulse 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, 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 protein source with a confectionary binding capacity of at most 3.9 g/g and 50-90 wt% of a protein source with a confectionary binding capacity of at least 4.5 g/g-

This confectionary mass can be prepared by blending the at least two protein sources - i.e. 10-50 wt%, based on dry matter, of a protein source with a confectionary binding capacity of at most 3.9 g/g and 50-90 wt%, based on dry matter, of a protein source with a confectionary binding capacity of at least 4.5 g/g - with the binder and the oil.

The invention further relates to 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 pulse 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, 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 protein source selected from protein hydrolysates (e.g. dairy protein hydrolysates, pulse protein hydrolysates, cereal protein hydrolysates), pulse protein concentrates, whey protein concentrates, and whey protein isolates, preferably selected from whey protein concentrates, whey protein isolates, dairy protein hydrolysates, pulse protein concentrates, and plant protein hydrolysates, even more preferably selected from pulse protein concentrates, most preferably selected from pea protein concentrates, faba bean protein concentrates, chickpea protein concentrates, and combinations thereof,

50-90 wt% of a protein source selected from pulse protein isolates (e.g. pea protein isolates, faba bean protein isolates, chickpea protein isolates, and combinations thereof) and unhydrolyzed casein-based protein sources (e.g. micellar casein isolate, caseinates, acid casein, milk protein concentrate, and milk protein isolate), most preferably selected from pea protein isolates, faba bean protein isolates, and chickpea protein isolates.

This confectionary mass can be prepared by blending the at least two protein sources - i.e. 10-50 wt%, based on dry matter, of a protein source selected from pulse protein concentrates, whey protein concentrates, whey protein isolates, and hydrolysates thereof, and 50-90 wt%, based on dry matter, of a protein source selected from pulse protein isolates and casein-based protein sources - with the binder and the oil.

In a preferred embodiment, the confectionary mass is non-caramelized, meaning that it has not been heated in order to caramelize any sugars.

The total protein content of the confectionary mass is preferably in the range 20-50 wt%, more preferably 20-40 wt%, even more preferably 25-35 wt%, and most preferably 28-32 wt%, based on the weight of the confectionary mass.

The protein content of the protein sources is determined using the well-known Kjeldahl nitrogen analysis method and the application of a Kjeldahl factor of 6.25 for plant proteins and 6.38 for dairy proteins.

In a preferred embodiment, 10-100 wt%, preferably 20-100 wt%, more preferably 30- 100 wt%, even more preferably 50-100 wt%, and most preferably 70-100 wt% of the total protein content of the confectionary mass consists of plant protein.

Preferred plant protein sources are pulse protein concentrates and isolates, such as faba bean protein concentrates and isolates, pea protein concentrates and isolates, lupin bean protein concentrates and isolates, mung bean protein concentrates and isolates, lentil protein concentrates and isolates, and chick pea protein concentrates and isolates. Faba bean protein concentrates and isolates, pea protein concentrates and isolates, chickpea protein concentrates and isolates, and combinations thereof are even more preferred plant protein sources.

Examples of suitable protein sources other than plant protein sources are animal protein sources, more in particular dairy protein sources, collagen, and hydrolyzed collagen. Examples of dairy protein sources are whey protein isolate (generally containing about 90-95 wt% whey protein, based on dry matter), whey protein concentrate (generally containing about 60-80 wt% whey protein, based on dry matter), milk protein concentrate (generally containing about 16 wt% whey protein and about 64 wt% micellar casein based on dry weight), micellar casein isolate (generally containing about 9 wt% whey protein and about 81 wt% micellar casein based on dry weight), calcium caseinate (generally containing about 90 wt% casein protein), sodium caseinate (generally containing about 90 wt% casein protein), magnesium caseinate (generally containing about 90 wt% casein protein), and hydrolysed versions of such protein sources, such as hydrolysed whey protein, hydrolysed casein, and hydrolysed caseinate.

Plant protein isolates have a plant protein content of 75-95 wt%, based on dry matter. Plant protein isolates, especially pulse protein isolates, that have been severely treated during their preparation and, as a result, have a high content of denatured and aggregated proteins (above 75 wt%, preferably above 90 wt%, most preferably about 100 wt% of the protein content) have a CBC of generally above 4.5 g/g, more particular in the range 4.7-7.2 g/g, even particular in the range 5.0-7.2 g/g.

Plant protein concentrates have a plant protein content of 50-70 wt%, based on dry matter. Due to their mild processing conditions, the proteins in these concentrates are mainly in native state; the CBC of these sources is generally below 3.9 g/g, more particular in the range 2.0-3.9 g/g, even more particular in the range 3.0-3.9 g/g. The same holds for hydrolysed plant protein sources, including hydrolysed pulse protein sources and hydrolysed cereal proteins, such as hydrolysed rice protein.

Whey protein sources such as whey protein concentrates (WPC) and whey protein isolates (WPI) differ in their protein contents - WPC containing 60-80 wt% protein based on dry matter; WPI containing 90-95 wt% protein based on dry matter- whereas the proteins are mainly in native state. Their CBC is below 3.9 g/g, more particular below 3.0 g/g, even more particular below 2.8 g/g. Protein sources containing a non-hydrolysed casein-type protein as the major protein source - such as micellar casein, acid casein, sodium caseinate, calcium caseinate, magnesium caseinate, milk protein concentrate, and milk protein isolate - have a high CBC. The CBC of these protein sources generally is above 6.0 g/g, more particular ranging from 6.0 to 7.0 g/g.

In a first main embodiment, the confectionary mass contains at least two plant protein sources, one with a CBC of at most 3.9 g/g, preferably 1.0-3.9 g/g, more preferably 2.0-3.9 g/g, most preferably 3.0-3.9 g/g; the other with a CBC of at least 4.5 g/g, more preferably 4.5-8.0 g/g, more preferably 4.7-7.2 g/g, and most preferably 5.0-7.2 g/g.

Preferred plant protein sources with a CBC of at most 3.9 g/g are hydrolysed plant proteins, including hydrolysed pulse protein and hydrolysed cereal (e.g. rice) protein, and pulse protein concentrates such as faba bean protein concentrates, pea protein concentrates, lupin bean protein concentrates, mung bean protein concentrates, lentil protein concentrates, and chick pea protein concentrates, with faba bean protein concentrates, pea protein concentrates, chickpea protein concentrates, and combinations thereof being preferred.

Preferred examples of plant protein sources with a CBC of at least 4.5 g/g are pulse protein isolates such as faba bean protein isolates, pea protein isolates, lupin bean protein isolates, mung bean protein isolates, lentil protein isolates, and chick pea protein isolates, with faba bean protein isolates, pea protein isolates, chickpea protein isolates, and combinations thereof being preferred.

According to this first main embodiment, the plant protein source with a CBC of at most 3.9 g/g is a hydrolysed plant protein or a pulse protein concentrate, more preferably selected from chickpea protein concentrate, pea protein concentrate, faba bean protein concentrate, and combinations thereof. These plant protein concentrates generally have a protein concentration of 40-70 wt%, more preferably 50-65 wt%, based on dry matter.

Furthermore, the plant protein source with a CBC of at least 4.5 g/g is preferably a pulse protein isolate, more preferably selected from chickpea protein isolate, pea protein isolate, faba bean protein isolate, and combinations thereof. These plant protein isolates have a protein concentration of 75-95 wt%, preferably 80-90 wt%, based on dry matter. The invention therefore also relates to a confectionary mass comprising the combination of (i) a hydrolysed plant protein and/or a pulse protein concentrate and (ii) a pulse protein isolate. The hydrolysed plant protein and/or pulse protein concentrate is present in the combination of protein sources in a concentration of 10-50 wt%, preferably 20-45 wt%, most preferably 30-45 wt%, based on dry matter, and is preferably selected from chickpea protein concentrate, pea protein concentrate, faba bean protein concentrate, and combinations thereof; the pulse protein isolate being present in the combination of protein sources in a concentration of 50-90 wt%, preferably 55-80 wt%, most preferably 55-70 wt%, based on dry matter, and is preferably selected from chickpea protein isolate, pea protein isolate, faba bean protein isolate, and combinations thereof.

An example of a suitable combination of plant protein sources is the combination of a pea protein isolate and a faba bean protein concentrate. Another example is the combination of a pea protein isolate and a pea bean protein concentrate. More preferably, the pea protein isolate is present in the combination of protein sources in a concentration of 50-60 wt% and the faba bean or pea protein concentrate is present in the combination of protein sources in a concentration of 40-50 wt%. These combinations lead to a rather neutral taste, a good consistency and optimized mouthfeel properties.

In addition to the at least two plant protein sources, the confectionary mass according to this first main embodiment may contain animal-derived proteins, such as dairy proteins, collagen, or hydrolyzed collagen. In a preferred embodiment, no more than 30 wt%, based on the total amount of protein in the confectionary mass, may consist of animal-derived protein, preferably no more than 20 wt%, more preferably no more than 15 wt%, even more preferably no more than 10 wt%. In a preferred embodiment, the confectionary mass according to the first main embodiment is essentially free of animal-derived proteins, which means that less than 1 wt%, preferably less than 0.5 wt%, even more preferably less than 0.1 wt%, and most preferably 0 wt% of the total protein content consists of animal-derived protein.

In a second main embodiment, the combination of protein sources comprises, based on dry matter, 10-50 wt%, preferably 20-45 wt%, most preferably 30-45 wt% of a plant protein source, preferably a hydrolysed plant protein and/or a pulse protein concentrate, with a CBC of at most 3.9 g/g, preferably 1 .0-3.9 g/g, more preferably 2.0-3.9 g/g, most preferably 3.0-3.9 g/g, and 50-90 wt%, preferably 55-80 wt%, most preferably 55-70 wt% of a dairy protein source with a CBC of at least 4.5 g/g, preferably 4.5-8.0 g/g, more preferably 4.7-7.2 g/g, even more preferably 5.0-7.2 g/g, most preferably 6.0-7.0 g/g-

The invention therefore also relates to a confectionary mass comprising the combination of a (i) a plant protein hydrolysate and/or pulse protein concentrate and (ii) a non-hydrolysed casein-based protein source. The plant protein hydrolysate and/or pulse protein concentrate is present in the combination of protein sources in a concentration of 10-50 wt%, preferably 20-45 wt%, most preferably 30-45 wt%, based on dry matter, and is preferably selected from chickpea protein concentrate, pea protein concentrate, and faba bean protein concentrate; the non-hydrolysed caseinbased protein source being present in the combination of protein sources in a concentration of 50-90 wt%, preferably 55-80 wt%, most preferably 55-70 wt%, based on dry matter, and is preferably selected from micellar casein isolate, a caseinate (Na caseinate, Ca caseinate, Mg caseinate), acid casein, milk protein concentrate, and milk protein isolate.

Specifically preferred combinations are combinations of pea protein concentrate and/or faba bean protein concentrate with a caseinate. These combinations lead to a rather neutral taste, a good consistency and optimized mouthfeel properties.

In a third main embodiment, the combination of protein sources comprises, based on dry matter, 10-50 wt%, preferably 20-45 wt%, most preferably 30-45 wt% of a dairy protein source with a CBC of at most 3.9 g/g, preferably 1.0-3.9 g/g, more preferably 2.0-3.9 g/g, most preferably 2.0-3.0 g/g, and 50-90 wt%, preferably 55-80 wt%, most preferably 55-70 wt% of a plant protein source, preferably a pulse protein isolate, with a water binding capacity of at least 4.5 g/g, preferably 4.5-8.0 g/g, more preferably 4.7- 7.2 g/g, even more preferably 5.0-7.2 g/g.

The invention therefore also relates to a confectionary mass comprising the combination of (i) a whey protein concentrate, whey protein isolate, and/or a dairy protein hydrolysate and (ii) a pulse protein isolate. The whey protein concentrate, whey protein isolate, and/or dairy protein hydrolysate is present in the combination of protein sources in a concentration of 10-50 wt%, preferably 20-45 wt%, most preferably 30-45 wt%, based on dry matter; the pulse protein isolate being present in the combination of protein sources in a concentration of 50-90 wt%, preferably 55-80 wt%, most preferably 55-70 wt%, based on dry matter, and is preferably selected from chickpea protein isolate, pea protein isolate, and faba bean protein isolate.

Preferably, a pea protein isolate and/or a faba bean protein isolate is/are used in combination with a whey protein concentrate. More preferably, a pea protein isolate or, more preferably, a faba bean protein isolate is present in the combination of protein sources in a concentration of 75-85 wt% and the whey protein concentrate is present in a concentration of 15-25 wt%, based on dry matter. This combination leads to a rather neutral taste, a good consistency and optimized mouthfeel properties.

It has furthermore been found that the organoleptic properties of bars/confectionary masses that comprise a plant protein concentrate can be better preserved upon storage by including an acidulant.

It is theorized that enzymes, especially lipases and lipoxygenases, that remain active under the rather mild preparation conditions of plant protein concentrates may cause the production of off-flavours. Acidic conditions may inhibit the reactions leading to such off-flavours.

It is therefore preferred to include an acidulant in the confectionary mass according to the first and the second main embodiment.

Suitable acidulants include food-grade acids, but also compounds that may release such acids. Examples of suitable acidulants are citric acid, lactic acid, tartaric acid, acetic acid, sulphuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid, and glucono-delta-lactone (GDL). Most preferred acidulants are citric acid, malic acid, and phosphoric acid.

The acidulant is preferably present in the confectionary mass in a concentration that results in a pH of the mass below 6.0, preferably in the range 3.5-5.5, more preferably in the range 4.5-5.5, and most preferably in the range 4.5-5.5.

The acidulant may be introduced into the confectionary mass as a separate ingredient, next to the protein sources, the binding material, and the oil.

Alternatively, the acidulant is first combined with one or more protein sources, preferably with the plant protein concentrate, which combination is then used to prepare the confectionary mass. To that end, the acidulant may be blended in powder form with the protein source(s).

The acidulant can also be introduced into or onto the protein source(s) during an agglomeration step. This requires agglomeration of said protein source(s) while spraying the acidulant in liquid or dissolved form on said protein source(s).

It is also possible to ferment the protein source(s) with a lactic acid bacterium, e.g. Lactobacillus plantarum, thereby forming the acidulant lactic acid.

Plant protein concentrates suitable for preparing the confectionary mass of the invention preferably have the form of a powder and have a pH, when dispersed in water at a 10 wt% concentration, in the range 2.0-5.5, preferably 3.5-5.0.

The plant protein concentrate is preferably selected from the group consisting of pulse protein concentrates, more preferably from pea protein concentrates, faba bean protein concentrates, chickpea protein concentrates, and combinations thereof. The acidulant is preferably selected from the group consisting of citric acid, lactic acid, tartaric acid, acetic acid, sulphuric acid, hydrochloric acid, malic acid, fumaric acid, succinic acid, phosphoric acid, and glucono-delta-lactone (GDL), most preferably from the group consisting of citric acid, malic acid, and phosphoric acid.

Within this document, the term “powder” should be interpreted in the conventional way as solid matter in particulate, finally divided state. Powder particles may be up to about 1 mm.

The confectionary mass forms the basis of a confectionary product. The confectionary product as a whole, however, may contain one or more additional components - such as visually distinguishable phases, like as crisps or coatings - in addition to the confectionary mass. These additional components can be part of a separate layer on the (shaped) confectionary mass (e.g. a chocolate or chocolate-containing coating, a yoghurt coating), or they can be dispersed in the confectionary mass. Examples of dispersible components are fruit (concentrate) pieces, nut particles, legume particles (such as peanuts or soy, or (puffed) pieces thereof), cereal particles (e.g. cereal flakes, puffed cereals), caramel, chocolate pieces, chocolate-containing pieces, brownie pieces, protein crisps, etc. The amount of additional components forming the confectionary product in combination with the confectionary mass is not critical. However, for a high nutritional value, the confectionary mass preferably forms 50-100 wt%, preferably 70-100 wt%, more preferably 80-100 wt%, and most preferably 90-100 wt% of the total weight of the confectionary product.

The water content of the confectionary mass should be relatively low in order to provide a non-fluid mass having at least a dough-like consistency and in order to ensure appropriate shelf-life. The water content is in the range 5-30 wt%, preferably 5-20 wt%, more preferably 10-20 wt%, based on total weight of the confectionary mass.

A confectionary product is made by shaping a confectionary mass, also referred to as a dough, into a desired form. The confectionary product and the confectionary mass are essentially solid at 20°C, meaning that they are self-supporting and essentially maintain their shape when put on a horizontal surface at atmospheric pressure (about 1 bar of air) without further support from the sides or top. The confectionary mass and product are not visibly fluid and may also be referred to as self-sustaining or dimensionstable.

Preferably, the confectionary mass and product according to the invention are 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 or 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 the matrix of a protein bar. Herein other food materials can be dispersed. The shaped mass can be left uncoated or form the core of a coated food product, such as a coated protein bar.

The confectionary mass according to the present invention further comprises a binding material, preferably selected from carbohydrates and sugar alcohols. Suitable binding materials are monosaccharides, disaccharides, oligosaccharides, polysaccharides, polyols, sugar alcohols, steviol glycosides, and combinations thereof. Specific examples of binding materials are glycerol, fructo-oligosaccharides (FOS), galacto- oligosaccharides (GOS), glucose-fructose syrup, tapioca syrup, maple syrup, brown rice syrup, isomaltofructose, maltitol, sorbitol, erythritol, and combinations thereof.

The binding material is present in the confectionary mass in a concentration of 25-80 wt%, more preferably 30-70 wt%, and most preferably 40-60 wt%.

The confectionary mass further contains vegetable oil. The presence of oil is desired for its effect on texture and/or mouthfeel. It acts as a plasticizer and in particular contributes to a smoother mouthfeel. Examples of suitable oils are palm oil, palm kernel oil, olive oil, rapeseed oil, sunflower oil, coconut oil, and medium chain glycerides (MCT oil). MCT oil may be a fraction of any of the above mentioned oils that is enriched in medium chain triglycerides (C6-C12). Coconut oil is a preferred oil as it is capable of providing a good taste to the confectionary product.

The oil is present in the composition in a concentration of 5-20 wt%, preferably 5-15 wt%, most preferably 5-10 wt%.

In addition, the confectionary mass may contain flavourings, e.g. chocolate flavour, and additives like sucralose, lecithin, thickening agents (e.g. carboxymethylcellulose, xanthan gum), seeds (e.g. chia seeds), and stabilizers (e.g. carrageenan).

In addition, it may be desired to add a carbonate or bicarbonate salt, preferably sodium bicarbonate, as a processing aid.

The confectionary mass can be made in conventional ways by mixing said protein blend with the other ingredients, for instance by using a Z-blade mixer. In a preferred embodiment, the protein powders and any other solid ingredients, individually or as a blend, are added to and subsequently mixed with a liquid phase. This liquid phase usually comprises water, which may be added or be part of a carbohydrate syrup. This facilitates mixing with the protein powders when added.

The water content should be relatively low in order to provide a non-fluid mass having at least a dough-like consistency, i.e. in the range 5-30 wt.%, preferably 5-20 wt%, more preferably 10-20 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 not if the liquid phase is prepared at a temperature at which the lipid 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 binding material (carbohydrate or sugar alcohol). Glycerol is a carbohydrate that is liquid at room or processing temperature. A binding material that is solid at room or processing temperature, or part thereof, is advantageously provided as a syrup. Such syrup may provide all the water that is desired.

The liquid phase is preferably 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 protein powders are mixed into the liquid phase, to obtain the confectionary mass. If desired, pieces of other food materials (e.g. nuts, chocolate, cereal, fruit) can also be added to the liquid at this stage, before, together with or after adding the protein powders.

An example of a confectionary product that can be made from the confectionary mass is a food bar.

The confectionary mass preferably constitutes at least 50 wt%, more preferably at least 70 wt%, even more preferably at least 80 wt%, and most preferably at least 90 wt% of the weight of confectionary product, the confectionary mass preferably either forming a matrix having other food materials dispersed therein - such as fruit (concentrate) pieces, nut particles, (puffed) legume particles, (puffed) cereal particles, caramel, chocolate pieces, chocolate-containing pieces, brownie pieces, and/or protein crisps - or forming part of a core that is a covered by a coating.

This confectionary product can be shaped in a desired form in a manner known per se. The confectionary mass can be shaped into any geometrical shape. Various shaping methods can be applied, including rolling, extruding, depositing and removing from refrigerated drums, pressing, moulding, and the like. The confectionary mass has a dough-like consistency and is non-fluid but deformable at ambient temperature, at least until after having been shaped into a desired form, such as a bar. After having been shaped, the consistency of the mass may change.

After shaping, the confectionary product may be coated, for instance with chocolate, a chocolate-containing coating, a yoghurt coating, or the like. EXAMPLES

Determination of the protein content and the confectionary binding capacity (CBC) of protein sources

The protein content of powdered plant protein sources was determined by the Kjeldahl method (Nx6.25). The protein content of a powdered dairy protein source was determined by the Kjeldahl method (Nx6.38).

The CBC was determined as follows.

About 200 g of a glucose-fructose syrup - Tereos Isosweet 660 (about 80 wt% dry matter, 17-20 wt% fructose, 26-30 wt% dextrose, and 33-39 wt% maltose on dry matter) - was heated with a water bath to 50°C, while stirring.

The powdered protein source was introduced into the heated syrup and the resulting mixture was stirred for 10 minutes to provide a homogenous mixture. The amount of powdered protein source (p) added being such that the resulting mixture has a 5 wt% protein content, based on total weight of the mixture.

The homogenized mixture was introduced into weighed plastic centrifuge tubes and the filled tubes were stored for 1 week at 20°C.

After one week, the mixture was centrifuged (4500 g, 1 hour, 40°C) and the two layers that were formed were separated by cutting a hole in the tubes and draining off the fluid phase (carbohydrate-rich bottom layer). Weighing the tube containing the remaining protein-rich top layer and subtracting the empty weight of the tube then resulted in the mass of the protein-rich top layer.

CBC=t/p (in g/g).

Example 1

A Z-blade mixer with the double-walled jacket was pre-heated to 60°C. The liquid ingredients - oil, glycerol, carbohydrate syrup - were heated to 70°C and subsequently added to the Z-blade mixer. The protein powder(s) were added to the mixer and all ingredients were mixed at maximum speed till a cohesive dough was formed.

The resulting dough was rolled out on a tray, stored at 4°C overnight, and cut into bars. The bars were packed individually and stored at 20°C. The protein powders used in the experiments are listed in Table 1 , together with their protein content and their CBC as determined by the method described above.

The bars contained, based on dry weight, one or more plant protein powder source(s) to achieve a protein content of 30 wt% 5 wt% MCT oil, and 5 wt% glycerol; the remainder being glucose-fructose syrup. The water content was in the range 10-14 wt%.

Table 1 Bars were made as described above with the combination of protein sources presented in Table 2. The texture and sensory of these bars were evaluated by a group of experts; both directly after preparation (‘fresh’) and after one month of storage at 20°C (‘1 m’). Explanation of the ratings:

Texture:

1 a: cohesive, but extremely soft

1 b: non-cohesive; too powdery

1 c: extremely hard

2: soft, powdery, hard

3: cohesive, but a little powdery, and/or hard

4: good cohesiveness; pleasant bite

Sensory:

1 : strong off-taste and/or powdery mouthfeel

2: little off-taste

3: no off taste

4: very pleasant taste and mouthfeel

Table 2 shows the texture and sensorics of bars made with only one plant protein source, either with a high or a low confectionary binding capacity (CBC). None of these experiments resulted in bars with acceptable texture and sensorics.

Table 2 nd = not determined as a bar could not even be made Table 3 shows the texture and sensorics of bars made with combinations of protein sources. Experiments according to the invention are indicated in bold. This Table clearly shows that bars according to the invention have better texture and sensorics than comparative bars.

Table 3

Example 2 Several bars were made according to the procedure of Example 1 , all containing 55% AGT Pea85B and 45% Pea55D, with the addition of acidulant in different manners. Table 4

These results show that the positive sensorics, especially the taste, can be maintained during storage by adding an acidulant, thereby reducing the formation of off-flavours over time.