The present invention relates to a protein-rich confectionary product, such as a protein-rich food bar, respectively a confectionary mass for such a confectionary product wherein at least part of the protein is provided by a caseinate powder. Further, the invention relates to a method for preparing a confectionary mass or product according to the invention. In particular, the invention relates to a method for preparing a caseinate powder. More in particular, the invention relates to a caseinate powder obtainable in a method according to the invention. Such powder may be used in the preparation of a confectionary mass or product according to the invention.

The present invention relates to a composition comprising collagen hydrolysate and amorphous gelatin, said composition being non-agglomerated. The invention is particularly useful in the production of various food products, more particularly healthy food products in need of texture. Also the invention is useful in the production of pet food, cosmetic or pharmaceutical products.

A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.

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 disclosure provides a functional candy with a special effect on gastrointestinal regulation and an industrialized production method thereof. The method includes: step 1, preparing a yacon polysaccharide-peptide-zinc chelate with a high activity; step 2, mixing 1 part to 5 parts of the yacon polysaccharide-peptide-zinc chelate with 10 parts to 20 parts of a chicory extract powder, 10 parts to 20 parts of a Hericium erinaceus extract powder, 5 parts to 15 parts of xylooligosaccharide, 5 parts to 15 parts of fructooligosaccharide, and 10 parts to 20 parts of water well to prepare a main agent; and step 3, adding an auxiliary agent including other ingredients to the main agent to prepare the functional candy. The present disclosure further provides a functional candy with a special effect on gastrointestinal regulation prepared by the method.

The present disclosure provides a functional candy with a special effect on gastrointestinal regulation and an industrialized production method thereof. The method includes: step 1, preparing a yacon polysaccharide-peptide-zinc chelate with a high activity; step 2, mixing 1 part to 5 parts of the yacon polysaccharide-peptide-zinc chelate with 10 parts to 20 parts of a chicory extract powder, 10 parts to 20 parts of a Hericium erinaceus extract powder, 5 parts to 15 parts of xylooligosaccharide, 5 parts to 15 parts of fructooligosaccharide, and 10 parts to 20 parts of water well to prepare a main agent; and step 3, adding an auxiliary agent including other ingredients to the main agent to prepare the functional candy. The present disclosure further provides a functional candy with a special effect on gastrointestinal regulation prepared by the method.

An edible filling formed of protein-containing solid particles in a fat-containing carrier having lecithin during wet particle size reduction to emulsify before enough starch is added to absorb excess or free fat-containing carrier when mixed together. One preferred particle size reduction method step employs wet grinding of proteins in a ball mill disposed in a fat containing oil or shortening carrier until substantially all of the proteins have been reduced in size to a particle size of less than 40 microns enabling the reduced size protein particles to remain in suspension in the resultant filling for an extended period of time increasing filling storage or shelf life while also producing a filling of more uniform appearance, texture and taste. Lecithin in excess of what is needed for emulsification is added during filling making to protect proteins and absorb excess water in the filling.

An edible filling formed of protein-containing solid particles in a fat-containing carrier having lecithin during wet particle size reduction to emulsify before enough starch is added to absorb excess or free fat-containing carrier when mixed together. One preferred particle size reduction method step employs wet grinding of proteins in a ball mill disposed in a fat containing oil or shortening carrier until substantially all of the proteins have been reduced in size to a particle size of less than 40 microns enabling the reduced size protein particles to remain in suspension in the resultant filling for an extended period of time increasing filling storage or shelf life while also producing a filling of more uniform appearance, texture and taste. Lecithin in excess of what is needed for emulsification is added during filling making to protect proteins and absorb excess water in the filling.

Provided is a method of manufacturing rice taffy, and more specifically, a method of manufacturing rice taffy having excellent functionality by adding collagen. The method of manufacturing rice taffy according to the present invention includes a saccharification step of saccharifying a mixture of hard-boiled rice, malt, and water and thus obtaining a saccharified solution, a concentration step of concentrating the saccharified solution by applying heat and thus obtaining black taffy, an addition step of adding collagen to the black taffy, and a stretching step of repeatedly stretching the black taffy to which collagen was added.

A semi-solid composition comprising a gelling component in a sufficient amount to provide a cohesive gelled product, a caffeinated component comprising caffeine, wherein the caffeinated component is bitter, and a complexing component, wherein the complexing component is configured to reduce the bitterness of the caffeinated component by complexing with the caffeinated component.