This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

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.

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.

A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85 C. or less.

The present invention relates to a gelatin product comprising a core component, wherein the core component is encased partially or fully by a gelatin gel. The gelatin gel is produced from a homogeneous casting compound containing the following constituents dissolved in water: 3 to 20 wt % of gelatin having a mean molecular weight, determined by gel chromatography, of at least 130 kDa, wherein the proportion of the molecular weight fraction above 100 kDa is at least 35 wt %; up to 60 wt % of glucose syrup with a viscosity of less than 1000 mPa.Math.s, measured with a dry matter content of 80 wt % and at a temperature of 60 C.; and up to 60 wt % of sucrose,
wherein the casting compound comprises a dry matter content of at least 70 wt %.

The present invention relates to a gelatin product comprising a core component, wherein the core component is encased partially or fully by a gelatin gel. The gelatin gel is produced from a homogeneous casting compound containing the following constituents dissolved in water: 3 to 20 wt % of gelatin having a mean molecular weight, determined by gel chromatography, of at least 130 kDa, wherein the proportion of the molecular weight fraction above 100 kDa is at least 35 wt %; up to 60 wt % of glucose syrup with a viscosity of less than 1000 mPa.Math.s, measured with a dry matter content of 80 wt % and at a temperature of 60 C.; and up to 60 wt % of sucrose,
wherein the casting compound comprises a dry matter content of at least 70 wt %.

Methods for making a storage stable bulk gummy form that is a meltable precursor for making individual serving gummies are disclosed, as well as methods for making individual serving gummies from a meltable and storage stable bulk gummy form.

Methods for making a storage stable bulk gummy form that is a meltable precursor for making individual serving gummies are disclosed, as well as methods for making individual serving gummies from a meltable and storage stable bulk gummy form.

Protein-enriched marshmallow formulations providing average adults with enough protein to maximize muscle-protein synthesis and nutritional ingestion processes for about 3-hour periods of time. Also, such marshmallows formulations can effectively absorb and deliver a variety of combinations of fortified water-soluble and/or fat-soluble vitamins and minerals nutritionally beneficial to humans of all ages.