Confectionery with high milk protein content, high dry milk mass and low denaturation level of the whey proteins and a method for the production thereof

Abstract

The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %. the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is ≦20%.

1 . Confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form comprising milk components, edible fats, sugar and/or sugar substitutes and water, at least part of the edible fat being contained in crystallized form at room temperature and the confectionery not containing any lactose crystals detectable by the consumer, comprising 
 a milk protein content of 6 to 20 wt.-% based on the total weight of the confectionery;    a fat-free dry milk mass of 16 to 55 wt.-% based on the total weight of the confectionery; and    a denaturation level of the whey protein of ≦20%.    
   
   
       2 . Confectionery according to  claim 1 , having an edible fat content of 15 to 50 wt.-% based on the total weight of the confectionery.  
   
   
       3 . Confectionery according to  claim 1 , characterized by a content of sugar and/or sugar substitutes of 8 to 45 wt.-% based on the total weight of the confectionery.  
   
   
       4 . Confectionery according to  claim 1 , characterized by a water content of 13-40 wt-% based on the total weight of the confectionery.  
   
   
       5 . Confectionery according to  claim 1 , characterized by a pH value of 6.2 to 7.5.  
   
   
       6 . Confectionery according to  claim 1 , characterized by a milk protein content of 6 to 14 wt.-% based on the total weight of the confectionery.  
   
   
       7 . Confectionery according to  claim 1 , characterized by a fat-free dry milk mass of 16 to 37 wt-% based on the total weight of the confectionery.  
   
   
       8 . Confectionery according to  claim 1 , characterized by a denaturation level of ≦15%.  
   
   
       9 . Confectionery according to  claim 8 , having a denaturation level of <10%.  
   
   
       10 . The confectionery of  claim 1 , excluding skim milk powder.  
   
   
       11 . The confectionery of  claim 1 , having a water activity (a w )≦0.9.  
   
   
       12 . The confectionery of  claim 1 , having an effective viscosity of 100 to 5000 Pas, at a shear gradient of 0.5 s −1  and temperature 20° C.  
   
   
       13 . The confectionery of  claim 12 , wherein the viscosity is 500 to 2000 Pas.  
   
   
       14 . The confectionery of  claim 1 , having a density of 0.55 to 0.75 g/cm 3  and area of interface of 1.300 to 2.500 cm 2 /cm 3 .  
   
   
       15 . The confectionery of  claim 2 , having a total content of edible fat of 20 to  45  wt. %.  
   
   
       16 . The confectionery of  claim 1 , having a melting enthalpy of fat therein of at least 10 Joule/g in a temperature range of 20 to 50° C.  
   
   
       17 . The confectionery of  claim 3 , wherein the sugar content is 10 to 40 wt. %.  
   
   
       18 . The confectionery of  claim 4 , wherein the water content is 20 to 35 wt. %.