The present invention relates to a protein-rich confectionary product, such as a protein-rich food bar. In particular 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.

Thus, 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. 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. In 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. In the Examples, formulations are shown having a high gelatine content. Further milk protein (casein and whey protein) is present and— in a number of examples - a vegetable protein (soy protein). Gelatine (hydrolysed collagen) is a protein that is well known to impart a soft, chewable quality to confectionary products, whereas 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. It states that during shelf life, the proteinaceous core portion of conventional high protein snack bars tend to harden and become firm, and no longer are soft, moist and chewy as desired. This hardening degrades the bar texture and flavour, which shortens the product’s useful shelf life. Inclusion of gelatine in the food bar formula is thought to mitigate the problem.

However, nutritionally, 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.

Furthermore, certain religions exclude the use of (porcine) gelatin.

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. In more detail, a protein blend is claimed comprising:

18- 28 wt% partially hydrolysed dairy protein, 5-15 wt% partially hydrolyzed legume protein, 20-30 wt% intact dairy protein, 5- 15 wt% intact legume protein, and 26-36 wt% acid casein or edible salt thereof. The need for a combination of that many proteins makes the formulation more complicated. Also the need for legume protein may make the product unsuitable for use by people suffering from a legume allergy, which limits its applicability. Further, the amino acid composition of legume proteins is less favourable, nutritionally, for humans than milk proteins. Furthermore, legume proteins have an effect on taste that is different from milk protein, and their presence can have an effect on taste that is less appreciated (an off-taste) by a significant number of consumers. There is a need for a way to provide a product with good shelf life, also in the absence of legume protein. Furthermore, the examples shown in EP 1 839 496 Al still have a relatively low protein content. It would in particular be desirable to provide a

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. After all, milk proteins are renowned for their excellent nutritional value.

Thus, it would be desirable to provide a protein-rich confectionary product, such as a protein-rich food bar, wherein 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.

Accordingly, 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

Generally, 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.

It is further an advantage of the present invention that 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. If 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.

Accordingly, 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

providing casein isolate selected from the group consisting of acid casein and rennet casein in a powder form,

providing a liquid phase comprising further ingredient(s) for the confectionary mass, such as carbohydrate, carbohydrate derivative, lipid,

blending the casein isolate in powder form and the liquid phase thereby obtaining said confectionary mass; and— if desired

shaping the confectionary mass into a desired shape for said confectionary product. Preferably, 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 The inventors found in particular that the addition of a bicarbonate salt or a carbonate salt as a processing aid for the preparation or as ingredient, also has a positive effect on prolonging softness during storage, when combined with acid casein. The inventors found that -during storage of packaged confectionary products which had been prepared using a relatively high amount of bicarbonate - the volume of the packaging increased over time. They came to the conclusion that carbon dioxide is released gradually from the product. On the basis of this, they contemplated that the bicarbonate respectively carbonate is converted into carbon dioxide over time, and that this carbon dioxide contributes to maintaining softness of the product during storage. Thus, in a particularly preferred method of the invention, 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

carbonate) in prolonged softness, e.g. after a month of storage or more.

The inventors found that the addition of carbonate or bicarbonate works particularly well when the carbon dioxide source, is combined with the casein isolate powder rather than blended with the liquid ingredients. Particularly good results have been obtained with a method for preparing a confectionary mass or product according to the invention, wherein a powder of protein and carbonate or bicarbonate salt is used. Advantageously this is a dry powder blend, such as a physical blend or an agglomerate of protein particles and the carbonate or bicarbonate salt particles.

Accordingly, 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.%. Preferably, 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.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art.

The term“or” as used herein means“and/or” unless specified otherwise.

The term“a” or“an” as used herein means“at least one” unless specified otherwise.

The term“substantial(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. The term‘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. In practice, in

quantitative terms, 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. In particular, 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.

As used herein, percentages are usually weight percentages unless specified otherwise. Percentages are usually based on total weight, unless specified otherwise.

When referring to a“noun” ( e.g . a compound, an additive etc.) in singular, the plural is meant to be included, unless specified otherwise.

When referred herein to‘room temperature’, this 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. The term‘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..

In the present disclosure, 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.

The term‘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.

For the purpose of clarity and a concise description features are described herein as part of the same or separate embodiments, however, it will be appreciated that the scope of the invention may include embodiments having combinations of all or some of the features described. 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

temperature of 20 ⁰ . I.e. the product is not visible fluid. Such matter may also be referred to as self-sustaining matter or dimension- stable matter. Preferably, 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. Herein 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. Preferably, 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.%. As the total protein content increases, 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.%. Thus, in a specific embodiment 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. In particular for providing a confectionary mass with a very soft initial texture and/or a very soft texture after one month of storage or after several months of storage, 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 . Typically, 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. If present, 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. Typically, 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. These fractions are organized within, a micellar structure according to a balance of interactions involving their hydrophobic and hydrophilic groups. The casein micelle is held together by colloidal calcium phosphate. The 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. As a rule of thumb, MCI generally contains at least about 90 wt.% micellar casein and up to 10 wt.% whey protein. However, it is also possible to use 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).

Another form of 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. Like other forms of casein, caseinate is composed of a mixture of four major casein types (alpha Si, alpha S2, beta and kappa casein). However, 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.

Usually the 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. For example, in an embodiment 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. It is particularly suitable to provide confectionary masses with a high prolonged softness. At a relatively high total protein content, this is also feasible with acid or rennet casein, in particular when present in the mass in combination with at least one protein selected from whey proteins and calcium or magnesium caseinate.

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

comparative mass wherein the acid casein has been replaced by MCI.

Usually, 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. Preferably, 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). These can be included for different reasons, as will be elaborated on herein below. Thus, usually the 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. Particularly good results have been achieved with acid casein. Thus, preferably the casein isolate essentially consists of acid casein. If present, 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.

In particular, 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.

Advantageously, 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.

If present, 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.

If desired, one or more further casein types may be present, in addition to the casein isolate, such as micellar casein, a casein-whey co-precipitate or a casein hydrolysate. . Good results have been achieved with a confectionary mass, food product or powder according to the invention that is essentially free of micellar casein, essentially free of said co-precipitate and/or essentially free of casein hydrolysate. If present, 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. %. Good results have been achieved with a confectionary mass, food product or powder according to the invention that is essentially free of co-precipitate of casein and whey protein. If present, 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. %. If present, 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 . Generally, if present, 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). The presence of a whey protein, in particular a whey protein hydrolysate, has also been found to have a positive effect in avoiding the confectionary mass or product to become crumbly during storage. If present, 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.%.

Surprisingly good results, amongst others in terms of a satisfactory softness, also after storage for e.g. 1-6 months, have been achieved with a confectionary mass wherein 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. Another 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. It is in particular surprising that this is feasible in the absence of gelatine and collagen, of which a confectionary mass or confectionary product or powder according to the invention is typically essentially free. 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.

Usually, 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..

In general, 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. Thus, generally, 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. Accordingly, 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. Particularly good results have been achieved with 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. In an advantageous embodiment 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.

Further, 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.

Good results have for example be achieved with a confectionary mass made from glucose-fructose syrup. 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.

Another example of a carbohydrate which may be present in a confectionary mass according to the invention is an non-caloric sweetener, such as 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.

Generally 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.% In advantageous embodiment, 50-100 wt. % of the carbohydrate (+derivative) content is formed by one or more compounds selected from the group of monosaccharides, disaccharide and polyols. In particular good results have been achieved with a mass comprising glycerol, fructose and/or glucose. If present, the glycerol content is usually in the range of 1-30 wt.%, in particular in the range of 2- 15 wt.%, e.g. 3-10 wt.%. 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.%.

Advantageously, 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. In this respect, 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. It has been observed though, that one should not include too much carbon dioxide source in the confectionary mass, as this may lead to swelling of the product and— in case of a coated product— disruption of the coating. An acceptable maximum amount depends to some extend to factors like the total protein content, the type of proteins present (e.g. in an embodiment, increasing acid casein and/or rennet casein content makes a product less susceptible to swelling) and the initial hardness of the confectionary mass. Optimal amounts can be determined empirically on the basis of the information disclosed herein and a limited amount of testing. If, e.g., it is found that a food product or confectionary mass has too high hardness, immediately after production or after a certain storage time, 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.. In general, 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-CT2Ϊ, Stable

Microsystems, further details provided in the Examples) In order to provide sufficient consistency to the confectionary mass, such that it maintains shape , 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. Generally, the hardness at 20 °C is maximally 2000 g, preferably 1000 g or less, e.g. about 800 g or less. Preferably, 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. Preferably the mass has a pH of 6.5 or less, more preferably of 6.3 or less. In a particular embodiment, 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

In principle, the confectionary mass can be prepared on the basis of methods known in the art for preparing confectionary masses. However, for providing a confectionary mass with advantageous properties in terms of softness also after storage, it has been found advantageous to at least provide the casein isolate in a powder form and mix it with a liquid ingredient for the confectionary mass. If 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. Apart from advantages in the prepared mass and product, 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

advantageously provided as 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. Preferably, 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.

If 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. 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 casein powder. 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.

If desired 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. E.g. 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.

Thus, in a specific embodiment, the confectionary product comprises a core and a coating at least substantially covering the core, wherein the core comprises or is said confectionary mass.

However, 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.

If 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.

Good results, with respect to carbon dioxide release/prolonged softness have been achieved with crystalline salt particles of the carbon dioxide source, in particular the bicarbonate.

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.

As mentioned above, 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. Preferably, 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.

The invention will now be illustrated by the following examples.

EXAMPLES

Texture analysis

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-CT2Ϊ, 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.

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.

Further a liquid 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

Based on the method of Example 1, food bars were prepared of confectionary masses according to the invention.

Total protein content was either 40 or 45 wt.%. The protein component of the masses was provided by one or more of the following:

acid casein (AC) , obtainable as Acid Casein (mesh size 90/110) from BMI, Germany, having an acid casein content of 86 wt.%

whey protein (NW) (whey protein concentrate Nutri Whey™ 800F, available from FrieslandCampina), having a whey a protein content of 78 wt.%

calcium caseinate (CaCAS) obtained from FrieslandCampina, having a calcium caseinate content of 93 wt.% (roller dried calcium caseinate EM9)

micellar casein (MC) from Micelate™Prestige, 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). In Table 1 below weight percentages for each of the components are given, except for the syrup which formed the balance of ingredients. Further, the mixing time is shown needed to obtain a cohesive, malleable dough from which a ball could be formed. In Table 1, hardness data are shown after 1 week, after 1 month and after 2 months of storage.

Table 1

The pH of all bars was in the range of 6.0-6.5, except for bar C, which had a pH of 7.4. the pH appeared essentially constant after the first month of storage.

Conclusions:

The results show that the addition of bicarbonate (bars B and C) or calcium carbonate (bar D) compared to bar A (no carbon dioxide source) had a positive effect on the effective mixing time. Further the presence of the bicarbonate or carbonate reduced initial hardness. However, after 1 month of storage, the bars prepared with 0.2 % bicarbonate (B) were considerably softer than the bars prepared with 0.2 % calcium carbonate (D). Bar D already had begun to harden after 1 month. Thus, it is concluded that the addition of bicarbonate is more advantageous than carbonate, because of its positive effect on maintaining softness of the confectionary mass for a prolonged time .

Regarding 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.

The results also show a positive effect of adding calcium caseinate (Bar E compared to bar B) . Bar E (68% acid casein and 32% Nutri Whey 800F) was very soft . Compared to bar E, for bar B a part of the acid casein was replaced by calcium caseinate. This resulted in a higher initial hardness.

The results show some effects of the used carbohydrate source. Bars prepared with syrup type 1 and with syrup type 2 showed similar hardness directly after production.

Example 3: effects of type of carbohydrate

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). Used 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.

Results are shown in Table 3. Herein‘Syrup type G refers to GOS (E, F) respectively Orafti (A, B) and Syrup type 2 refers to Maltitol (A, B, E, F) respectively Siromix (C, D).

Table 2 Composition

Liquids (grams)

^weights are the total weights of the commercial product

Table 3: Results

Typically, the use of a sugar alcohol (maltitol) , a dietary fibre and/or a high glycerol content was found to be suitable to provide a relatively soft bar. Thus, the replacement of at least part of a conventional sugar syrup (e.g. as used in Example 2) of any of these components is considered advantageous to reduce softness.

Example 4: Reference example without casein

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.

Table 4: Composition

*weight of the total commercial product

Table 5: Results

TA 1 week

From the experiment it can be concluded that without the use of casein in the preparation of high protein bars, the product hardened unacceptably already after 1 month.

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.