Confectionery products with pea proteins
The present invention relates to the use of pea proteins to substitute at least partially the milk proteins in confectionery traditionally made with milk. It also relates to the confectionery product obtained after this substitution.
1. A confectionery traditionally made with milk comprising Maillard reacted proteins and reducing carbohydrates, said proteins include at least 0.5% to 30% of pea proteins in dry weight, relative to the total dry weight of the confectionery, and 0.5% to 30% of milk proteins by weight, relative to the total weight of the confectionery, wherein the confectionery traditionally made with milk at least maintains organoleptic properties of a milk only confectionery, wherein the confectionery is selected from the group consisting of soft or hard caramels, toffees and fudges, wherein the residual moisture of said confectionery varies between 3 to 10%.
2. The confectionery according to claim 1 , wherein the weight ratio (milk protein)/(pea protein) in said confectionery is between >0 and 2.
3. The confectionery according to claim 1 , wherein the confectionery additionally comprises a vegetable fiber.
4. The confectionery according to claim 3 , wherein the vegetable fiber comprises branched maltodextrins.
5. The confectionery according to claim 1 , wherein the confectionery comprises 1% to 20% of pea proteins in dry weight, relative to the total dry weight of the confectionery.
6. The confectionery according to claim 1 , wherein the confectionery comprises 2% to 16% of pea proteins in dry weight, relative to the total dry weight of the confectionery.
7. The confectionery according to claim 1 , wherein the confectionery comprises; 0.5 to 20% of milk proteins by weight, relative to the total weight of the confectionery.
8. The confectionery according to claim 1 , wherein the B confectionery comprises; 0.5 to 16% of milk proteins by weight, relative to the total weight of the confectionery.
9. The confectionery according to claim 1 , wherein the confectionery has a weight ratio of (milk proteins)/(pea proteins) between; 0.016 and 1.
10. The confectionery according to claim 1 , wherein the confectionery has a weight ratio of (milk proteins)/(pea proteins) between; 0.016 and 0.5.
11. A confectionery traditionally made with milk comprising Maillard reacted proteins and reducing carbohydrates, said proteins being free from milk protein and include at least 0.5% to 30% of pea proteins in dry weight, relative to the total dry weight of the confectionery, wherein the Maillard reacted confectionery traditionally made with milk at least maintains organoleptic properties of a milk only confectionery, wherein the confectionery is selected from the group consisting of soft or hard caramels, toffees and fudges, wherein the residual moisture of said confectionery varies between 3 to 10%.