METHODS OF PRODUCTING HIGH PROTEIN LEVELS IN CONFECTIONS AND HIGH PROTEIN CONFECTIONS
Certain aspects provide methods of producing a high protein confection, comprising the steps: (a) mixing wet ingredients, dry ingredients and a protein ingredient in a cooking chamber to form a raw confection, wherein the cooking chamber is at a temperature of about 35° C. to about 60° C., and (b) applying a vacuum to the cooking chamber to about −15 in. Hg to about −29 in. Hg while continuing to mix the raw confection to form a finished confection. Certain aspects provide a high protein confection made by these methods.
1 . A method of producing a high protein fruit leather confection, comprising the steps:
(a) mixing wet ingredients, dry ingredients and a protein ingredient in a cooking chamber to form a raw confection,
wherein the wet ingredients comprise 0-15% liquid, 5-35% fiber syrup, and 0-10% sugar alcohol;
wherein the dry ingredients comprise 8-20% sugar, 8-15% fruit flakes or dry fruit powder and 0-3% flavor enhancer compound;
wherein the protein ingredient comprises 20-60% protein powder;
wherein the cooking chamber is at a temperature of about 35° C. to about 60° C., and
(b) applying a vacuum to the cooking chamber to about −15 in. Hg to about −29 in. Hg while continuing to mix the raw confection to form a finished confection.
2 . The method of claim 1 , wherein the cooking chamber is warmed to about 35° C. to about 60° C. prior to the introduction of the wet and/or dry ingredients into the cooking chamber.
3 . The method of claim 1 , wherein the liquid is water, fruit juice and/or a fruit concentrate.
4 . The method of claim 1 , wherein the wet ingredients comprise a protein slurry, bloomed gelatin and/or hydrated dairy protein.
5 . The method of claim 1 , wherein the wet ingredients further comprise a non-nutritive carbohydrate.
6 . The method of claim 5 , wherein the non-nutritive carbohydrate is a polyol.
7 . The method of claim 5 , wherein the non-nutritive carbohydrate is allulose.
8 . The method of claim 1 , wherein the finished confection is devoid of glycerol.
9 . The method of claim 1 , wherein the protein powder comprises dairy protein powder.
10 . The method of claim 9 , wherein the dairy protein powder comprises whey protein powder, and the whey protein powder comprises partially hydrolyzed whey protein isolate with a protein level of 70-98% dry matter basis.
11 . The method of claim 1 , wherein the protein powder comprises a blend of dairy protein and plant and/or non-dairy animal protein.
12 . The method of claim 1 , wherein the protein powder comprises non-dairy protein.
13 . The method of claim 1 , wherein the amount of protein in the finished confection is 18-50%.
14 . The method of claim 1 , wherein the confection has a pH of less than 4.5.
15 . A high protein fruit leather confection made by the method of claim 1 , wherein the carbohydrates used in the confection result in at least one of a low glycemic response or net zero calories form carbohydrates, resulting in a Keto friendly type confection.
16 . The high protein fruit leather confection of claim 15 , wherein the water activity of the confection is 0.7 a w or below.
17 . A high protein fruit leather confection made by the method of claim 1 , comprising:
(a) 20-60% protein powder,
(b) 0-15% water,
(c) 5-35% fiber syrup
(d) 0-10% sugar alcohol,
(e) 8-20% sugar,
(f) 8-15% fruit flakes or dry fruit powder, and
(g) 0-3% flavor enhancer compound,
wherein the confection is 18-50% protein.
18 . The high protein confection of claim 15 , wherein the confection has a pH of less than 4.5.
19 . The high protein confection of claim 15 , wherein the confection comprises 1-5% sugar alcohol.
20 . A method of producing a high protein confection, comprising the steps:
(a) mixing wet ingredients, dry ingredients and a protein ingredient in a cooking chamber to form a raw confection,
wherein the wet ingredients comprise 0-15% water, 5-35% fiber syrup, and 0-10% sugar alcohol;
wherein the dry ingredients comprise 5-45% sugar, 2-15% lipid, and 0-3% flavor enhancer compound;
wherein the protein ingredient comprises 20-60% protein powder;
wherein the cooking chamber is at a temperature of about 35° C. to about 60° C., and
(b) applying a vacuum to the cooking chamber to about −15 in. Hg to about −29 in. Hg while continuing to mix the raw confection to form a finished confection.
21 . The method of claim 20 , wherein the cooking chamber is warmed to about 35° C. to about 60° C. prior to the introduction of the wet and/or dry ingredients into the cooking chamber.
22 . The method of claim 20 , wherein the wet ingredients are mixed with the dry ingredients prior to the addition of the protein ingredients.
23 . The method of claim 20 , wherein the wet ingredients comprise a protein slurry, bloomed gelatin and/or hydrated dairy protein.
24 . The method of claim 20 , wherein the wet ingredients further comprise a non-nutritive carbohydrate.
25 . The method of claim 20 , wherein the finished confection is devoid of glycerol.
26 . The method of claim 20 , wherein the protein powder comprises dairy protein powder.
27 . The method of claim 26 , wherein the dairy protein powder comprises whey protein powder, and the whey protein powder comprises partially hydrolyzed whey protein isolate with a protein level of 70-98% dry matter basis.
28 . The method of claim 20 , wherein the protein powder comprises a blend of dairy protein and plant and/or non-dairy animal protein.
29 . The method of claim 20 , wherein the protein powder comprises non-dairy protein.
30 . The method of claim 20 , wherein the amount of protein in the finished confection is 18-50%.
31 . A high protein confection made by the method of claim 20 , wherein the water activity of the confection is 0.7 a w or below.
32 . The high protein confection of claim 31 , wherein in the high protein confection maintains its malleable, stretch or flexible characteristics over the self-life of the confection.
33 . A high protein confection made by the method of claim 20 , comprising:
(a) 20-60% protein powder,
(b) 0-15% water,
(c) 5-35% fiber syrup
(d) 0-10% sugar alcohol,
(e) 5-45% sugar,
(f) 2-15% lipid, and
(g) 0-3% flavor enhancer compound,
wherein the confection is 18-50% protein.
34 . A method of producing a high protein confection, comprising the steps:
(a) mixing wet ingredients, dry ingredients and a protein ingredient in a cooking chamber to form a raw confection,
wherein the wet ingredients comprise 0-15% water, 5-80% non-nutritive carbohydrate, and 0-11% sugar alcohol;
wherein the dry ingredients comprise 2-15% lipid, 5-45% non-nutritive carbohydrate, and 0-3% flavor enhancer compound;
wherein the protein ingredient comprises 20-60% protein powder;
wherein the cooking chamber is at a temperature of about 35° C. to about 60° C., and
(b) applying a vacuum to the cooking chamber to about −15 in. Hg to about −29 in. Hg while continuing to mix the raw confection to form a finished confection.
35 . The method of claim 34 , wherein the cooking chamber is warmed to about 35° C. to about 60° C. prior to the introduction of the wet and/or dry ingredients into the cooking chamber.
36 . The method of claim 34 , wherein the wet ingredients are mixed with the dry ingredients prior to the addition of the protein ingredients.
37 . The method of claim 34 , wherein the wet ingredients comprise a protein slurry, bloomed gelatin and/or hydrated dairy protein.
38 . The method of claim 34 , wherein the non-nutritive carbohydrate is a polyol or allulose, or wherein the finished confection is devoid of glycerol.
39 . The method of claim 34 , wherein the protein powder comprises dairy protein powder.
40 . The method of claim 39 , wherein the dairy protein powder comprises whey protein powder, and the whey protein powder comprises partially hydrolyzed whey protein isolate with a protein level of 70-98% dry matter basis.
41 . The method of claim 34 , wherein the protein powder comprises a blend of dairy protein and plant and/or non-dairy animal protein.
42 . The method of claim 34 , wherein the protein powder comprises non-dairy protein.
43 . The method of claim 34 , wherein the amount of protein in the finished confection is 18-50%.
44 . A high protein confection made by the method of claim 34 , wherein the water activity of the confection is 0.7 an or below.
45 . The high protein confection of claim 44 , wherein in the high protein confection maintains its malleable, stretch or flexible characteristics over the self-life of the confection.