CASEINATE POWDER FOR A CONFECTIONARY PRODUCT

Abstract

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.

Claims

1. Method for preparing a caseinate powder, comprising subjecting caseinate particles to a densifying treatment selected from the group of dry-milling, dry-compacting and dry-extruding.

2. Method according to claim 1, wherein the densifying treatment comprises dry-milling, preferably pin-milling.

3. Method according to claim 1, wherein the caseinate particles are obtained by roller-drying caseinate in an aqueous phase.

4. Method according to claim 1, wherein the caseinate is a salt of a divalent metal ion, preferably calcium caseinate or magnesium caseinate.

5. Method according to claim 1, wherein the densified caseinate powder has one or more, preferably two or more, even more preferably three or more, most preferably each of the following properties: a tapped bulk density, as determined by ISO 8967/IDF 134:2005 625 taps, of 500-1000 g/l preferably of 525-850 g/l, in particular of 550-800, more in particular of 575-750 g/l; a true density (air) as determined by gas pycnometry, of 1.20-1.32. g/cm.sup.3, preferably of 1.30-1.32 g/cm.sup.3; a D90 as determined by laser diffraction in the range of 80-200 micrometer, preferably of 45-195 micrometer; a D50, as determined by laser diffraction, in the range of 15-120 micrometer; a D[3;2], as determined by laser diffraction, in the range of 5-60 micrometer.

6. Caseinate powder having one or more, preferably two or more, more preferably three or more, most preferably each of the following properties: a tapped bulk density, ISO 8967/IDF 134:2005 625 taps, of 500-1000 g/l preferably of 525-850 g/l, in particular of 550-800, more in particular of 575-750 g/l; a true density (air), as determined by gas pycnometry, of 1.20-1.32. g/cm.sup.3, preferably of 1.30-1.32 g/cm.sup.3; a D90 as determined by laser diffraction in the range of 80-200 micrometer, preferably of 45-195 micrometer; a D50, as determined by laser diffraction, in the range of 15-120 micrometer; a D[3;2], as determined by laser diffraction, in the range of 5-60 micrometer.

7. A method for preparing a confectionary mass, comprising at least 30 wt. % based on total weight of protein, the method comprising blending (i) caseinate powder according to claim 6 with (ii) a liquid phase comprising one or more further ingredients for the confectionary mass, thereby obtaining said confectionary mass.

8. Confectionary mass comprising at least 30 wt. % based on total weight of protein, wherein at least 20 wt. %, preferably 30-90 wt. %, more preferably 40-80 wt. %, in particular 50-75 wt. % of the protein is a divalent metal caseinate, which divalent metal caseinate preferably is provided by a caseinate powder according to claim 6.

9. Confectionary mass according to claim 8, wherein 8-80 wt. %, preferably 10-70 wt. %, more preferably 20-50 wt. % of the protein is whey protein.

10. Confectionary mass according to claim 8, wherein 8-80 wt. %, in particular 10-70 wt. %, more in particular 20-50 wt. % of the protein is acid casein or rennet casein.

11. Confectionary mass according to claim 8, wherein 85-100 wt. %, preferably 95-100 wt. %, in particular 98-100 wt. % of the total protein is milk protein.

12. Confectionary mass according to claim 8, having one or more hardness characteristics at 20° C., as determinable with a Texture Analyzer (TA-XT2i, Stable Microsystems): an initial hardness in the range of 100-1000 g, preferably 200-600 g a hardness after 1 week in the range of 100-1000 g, preferably 200-600 g a hardness after 60 days in the range of 100-1000 g, preferably 200-800 g a hardness after 90 days in the range of 100-1000 g, preferably 200-800 g a hardness after 120 days in the range of 100-1000 g, preferably 200-800 g a hardness after 150 days in the range of 100-1200 g, preferably 200-1000 g a hardness after 180 days in the range of 100-2000 g, preferably 200-1250 g.

13. Confectionary mass according to claim 8, comprising 32-65 wt. %, preferably 33-60 wt. %, more preferably 34-60 wt. %, in particular 35-55 wt. % protein based on total weight.

14. Confectionary mass according to claim 8 additionally comprising at least one oligosaccharide selected from fructooligosacharide (FOS) and galactooligosaccharide (GOS), most preferably selected from GOS.

15. Confectionary mass according to claim 14 wherein the total amount of GOS and FOS in the confectionary mass, based on total weight of the confectionary mass, is in the up to 50 wt %, preferably 1-20 wt %, and most preferably 5-10 wt %.

16. Confectionary product comprising a confectionary mass according to claim 8.

17. A method for preparing a confectionary product having a geometrical shape, such as bar, comprising shaping a confectionary mass according to claim 9 into a desired shape for said confectionary product.

Description

EXAMPLES

General Information on Milling Trials

Pin Mill 160Z B01-LP949

[0120] The Pin Mill used for these experiments was an Alpine Augsburg, type 160ZB01-LP949, nr 127886. The B01-LP949 mill consists of two different sets of pins plates, one of them is fixed and the other one is rotating. During rotation the interlacing pins create a labyrinth for the product to pass through making the powder particle size be reduced. The breaking of the powder particles is caused by the force of shearing and the impact between particles.

Small Hammer Mill 9089

[0121] The Hammer mill from Alpine Augsburg type 100P, nr.126855 has a body that consists of one carrousel of hammers that forces the powder trough the surface and the desired perforated mesh. In these experiments different sizes and shapes of openings of the mesh have been tried. With a circular opening hole, the 500-550 μm and 100-130 μm meshes have been tried.

[0122] With a Perfocon shape, the 200 μm mesh have been tried.

Small Hammer Mill T. Peppink & Zn

[0123] The small hammer mill works similar to the small Hammer Mill 9089, but this mill is from T. Peppink & Zn, machinefabriek Amsterdam, has a similar way of milling as a Retsch mill, and the interior set of hammers have a different configuration. For this mill only one set of mesh was available and the Perfocon was 200 μm.

Big Hammer Mill T. Peppink & Zn

[0124] The big hammer mill from T. Peppink & Zn, machinefabriek Amsterdam has the same way of operation as the small hammer mill 9089, but with the difference that the yield is higher and the heat generated is less since it has more surface to dissipate the heat. Also, it has a different type of mesh. In this mill the mesh is all around the hammers, differing as only having the bottom part in the small hammer mill 9089.

[0125] For this equipment two different types of mesh were tried. With a circular opening hole, the 300 μm meshes has been tried. With a Perfocon shape, the 200 μm mesh have been tried.

Milling Procedure

[0126] Before starting the milling, the correct mesh was installed in the mill and it was verified that the closing screws were well closed. The milling was carried out by pouring the starting powder that was to be densified into the feeding funnel and leaving the mill to feed the powder using the vibrating tray in order to not affect the reproducibility of the experiments. The powder was processed through the mill mechanism and exited via the exit pipe and was collected for further testing.

General Information on Compacting Trials

Preparation of Compacting Powder

[0127] The compaction trial was performed with an L200/50P roller compactor with integrated flake crusher (Hosokawa Leingarten, Germany). As starting material roller dried Calcium Caseinate (EM9, FrieslandCampina) was used. Compaction was achieved by the compression of powder between two counter rotating rollers of a roller compactor with the aim to compress, i.e. to increase the bulk density, of the powder. The powder was inserted between the rollers in a controlled way. Subsequently, the compacted powder was crushed and pushed through a 1.25 mm or 2.50 mm screen, thus giving coarse material. To match the particle size distribution of EM9, samples were sieved using a 1 mm sieve before further testing.

Samples:

[0128] Test I: 90 kN force, roller speed 10 rpm, sieve/screen 1.25 mm, no vacuum [0129] Test II: two times: 100 kN force, roller speed 6.5 rpm, sieve/screen 2.50 mm, vacuum −0.2 bar [0130] Reference: untreated calcium caseinate roller dried (REF EM9)

Preparation of Bar Dough

[0131] A protein powder was provided comprising caseinate and optionally whey protein concentrate and/or whey protein hydrolysate. Further a liquid phase was prepared by mixing lipid (MCT-oil from palm kernel oil; Radiamuls MCT 2107K, Oleon), glycerol and glucose/fructose syrup at a temperature of about 60° C. in a Z-blade mixer (Winkworth MZ05-18) or a Hobart N50 mixer. The protein powder was added to the liquid phase in the mixer, whilst mixing was continued, till a dough had formed. Thereafter the dough was placed on bar trays with baking paper in between and compressed using a roller-pin. The dough in the trays was stored overnight at 4° C. Thereafter the dough was taken out of the trays and cut into bars, which were individually sealed in bags and stored at 20° C., till further evaluation.

[0132] Total protein content of the bar doughs was 35 up to 55 wt. %. The protein component of the masses was provided by one or more of the following: [0133] Whey protein (NW800F) (whey protein concentrate Nutri Whey 800F, available from FrieslandCampina), having a whey a protein content of 78 wt. % [0134] Roller dried calcium caseinate, having a calcium caseinate content of 92 wt. % (EM9, obtainable from FrieslandCampina). This EM9 was milled, compacted, or extruded before it was applied in bars. [0135] Spray dried calcium caseinate (CaCasS), having a protein content of 92 wt. % was obtained from FrieslandCampina. [0136] Hydrolysed whey protein (NWH) was Nutri Whey Hydro, available from FrieslandCampina, having a protein content of 80 wt. %. [0137] Hyvital Whey 8022 (HW8022, a whey protein hydrolysate) having a protein content of 78 wt. %, available from FrieslandCampina DMV.

[0138] The masses further contained 5 wt. % glycerol (VWR International), 5% MCT oil, a carbohydrate syrup, which was either glucose-fructose syrup (G-F syrup, Isosweet 660, Tereos) or Siromix, a glucose-fructose syrup from BelcoSuc, Belgium. Other carbohydrates used, as source of fibers, were galactooligosaccharides (GOS) from FrieslandCampina (Vivinal GOS Omni) and fructo-oligosaccharides (FOS) from Beneo (Orafi L95). Maltitol (Maltilite 7575), a sugar alcohol, was obtained from Tereos.

[0139] The liquid phase was prepared by mixing lipid, glycerol, and carbohydrate at a temperature of about 60° C. in a Z-blade mixer (Winkworth MZ05-30 18).

[0140] The protein powder was added to the liquid phase in the mixer, whilst mixing was continued, till a malleable dough had formed.

[0141] Dough composition for the various doughs is given in Tables below. Thereafter the dough was placed on bar trays and compressed using a roller pin with baking paper in between. The dough in the trays was stored 5 overnight at 4° C. Thereafter the dough was taken out of the trays and cut into bars, which were individually sealed in bags and stored at 20° C., till further evaluation.

Texture Analysis.

[0142] Texture analysis is performed to determine hardness of protein bars having a thickness of at least 10 mm. The measurements are performed at ambient temperature (about 20° C.) using a Texture Analyzer (TA-XT2i, Stable Microsystems cylindric probe with a diameter of 8 mm was used, with an impact speed of 1 mm/s, penetrating at least 6 mm into the bar. Each sample is measured 5 times.

Air Volume

[0143] Calculated from the true density measurements with the pycnometer with formula: Air volume (of closed pore volume of vacuole volume, v) is calculated as followed:

[00001]$v=\frac{{\rho }_t-{\rho }_p}{{\rho }_p\times {\rho }_t}$

[0144] Of which ρt is the true density and pp the theoretical density. Assumption for the theoretical density is 1.39 based on Buma (Buma T. J.: ‘The true density of spray milk powder and of certain constituents’ (Netherlands Milk and Dairy Journal, 1965, 19, pp. 249-265)) for true density Calcium caseinate-phosphate complexes (1390 g/l).

Example 1: Milled Roller Dried Calcium Caseinate

[0145] Properties of caseinate powders obtained by various milling steps are shown in Table 1.

[0146] By milling the roller-dried calcium caseinate (EM9) the powder properties were considerably changed: i.e. bulk density increased, particle density increased, air volume decreased, and particle size distribution (of which D [3;2] is indicative) decreased. Preparing bars with these densified powders resulted in softer bars than the bars with the reference EM9 powder (and commercially available powders). Milling EM9 with “Pin mill” was the most efficient milling technique and gave the most optimal powder properties for protein bars. The powder properties of Compacted EM9 and the pin mill EM9 are comparable. Pin milled EM9 gives slightly softer bars than compacted EM9 (see compacted trial results below).

[0147] Protein bars were prepared with milled powders. Table 2 shows the recipes, all given in grams except for the most left column. The ratio between (milled) EM9, NW800F, and HW8022 was in all recipes to provide proteins in the ratio calcium caseinate (from EM9) to intact whey protein (from NW800F) to hydrolyzed whey protein (from HW8022) of 55/40/5. The glucose-fructose syrup used for this trial was the Isosweet 660 from Tereos Syral in Belgium.

TABLE-US-00001 TABLE 1 Properties of caseinate powder Products Bulk Density True Air volume obtained upon D tapped density Air (air) milling EM9 Equipment D50 [3; 2] (g/l) (g/cm3) (ml/100 g) Reference EM9 (untreated) 156 87 550 1.28 6.0 EM9 pin mill Pin mill 40 25 636 1.32 3.9 (4 runs) B01-LP949 EM9 Hammer Small hammer 73 38 581 — — Mill 550 μm mill 9089 (550 μm sieve) EM9 Pin mill+ Pin mill B01- 37 21 646 1.32 3.9 hammer mill LP949 + small 550 μm hammer mill (3 runs) 9089 (550 μm sieve) EM9 Small Small hammer 33 15 735 1.32 3.8 Hammer Mill mill 200 μm sieve T.Peppink&Zn (200 μm sieve)

TABLE-US-00002 TABLE 2 Composition Table Protein powder Liquids Total Bar (% is wt. % protein) EM9 NW800F HW8022 MCT oil Glycerol G-F syrup (g) 35% bar: Reference EM9 78.21 56.88 7.11 17.5 17.5 172.79 350 35% bar: EM9 pin mill 78.21 56.88 7.11 17.5 17.5 172.79 350 35% bar: EM9 Pin mill + hammer mill 78.21 56.88 7.11 17.5 17.5 172.79 350 550 μm 35% bar: EM9 Hammer Mill 550 μm 78.21 56.88 7.11 17.5 17.5 172.79 350 35% bar: EM9 Pin Mill + Small 78.21 56.88 7.11 17.5 17.5 172.79 350 Hammer Mill 200 μm 35% bar: 80% EM9 Pin Mill + 20% 78.37 57.00 7.12 17.5 17.5 172.50 350 CaCas S reference 40% bar: pin milled EM9 89.39 65.01 8.13 17.5 17.5 152.48 350 40% bar: EM9 40% Pin mill and 89.39 65.01 8.13 17.5 17.5 152.48 350 hammer mill with 550 μm sieve

Mixing Time

[0148] In all trials performed with the milled Ca Caseinate powders, the mixing time until a cohesive, malleable dough was formed from which a ball could be formed, was considerably shortened. An example of the mixing times is shown in Table 3, below. Table 4 shows the results from the texture analysis. These show that milling of a caseinate powder with the different milling equipment/techniques was effective to make softer bar textures. Also during shelf life the bars stayed softer than the bar prepared with the reference caseinate powder. It was possible to prepare the bars with 40% protein by using milled caseinate powder, whereas with reference caseinate powder the preparation was too challenging: i.e. long mixing times before a cohesive dough was obtained and very hard bars.

TABLE-US-00003 TABLE 3 Mixing time Mixing time Bar (min:s) 35% bar: Reference EM9 08:00 35% bar: EM9 pin mill 02:00 35% bar: EM9 Pin mill + hammer mill 550 μm 01:15 35% bar: EM9 Hammer Mill 550 μm 02:40 35% bar: EM9 Pin Mill + Small Hammer Mill 200 μm 0.1:00  35% bar: 80% EM9 Pin Mill + 20% CaCas S RAW 02:00 40% bar: pin milled EM9 05:30 40% bar: EM9 40% Pin mill and hammer mill with 550 μm 03:00 sieve

TABLE-US-00004 TABLE 4 Texture analysis results TA 1 week 1 month 2 months 3 months 6 months 9 months Ave Sdev Ave Sdev Ave Sdev Ave Sdev Ave Sdev Ave Sdev 35% bar: Reference 800 37 781 86 767 144 863 132 665 76 514 66 EM9 35% bar: EM9 pin 293 36 370 33 252 31 371 47 324 39 261 44 milled 35% bar: EM9 Pin 288 54 333 12 268 44 598 157 381 121 284 73 mill + hammer mill 550 μm 35% bar: EM9 308 74 326 17 404 67 421 42 321 93 308 51 Hammer Mill 550 μm 35% bar: EM9 Pin 365 74 377 29 460 66 320 46 Mill + Small Hammer Mill 200 μm 35% bar: 80% EM9 233 30 371 47 426 50 367 62 Pin Mill + 20% CaCasS RAW 40% bar: pin milled 1347 160 1366 220 2075 177 2553 314 2648 120 1907 158 EM9 40% bar: EM9 40% 1173 141 1100 166 1511 174 2037 281 1668 129 1694 320 Pin mill and hammer mill with 550 μm sieve

Example 2: Milled Spray Dried Calcium Caseinate

[0149] As shown in Table 5, the powder properties of spray dried calcium caseinate (CaCasS) could be changed by dry-milling. However, the bulk density of the milled CaCasS was lower than when using roller dried caseinate as a starting material. 35% protein bars were prepared with reference CaCasS and milled CaCasS. The compositions of the bars are as shown in Table 6 (amounts in grams). The protein powder components were blended in an amount to obtain a protein composition of 55% calcium caseinate and 45% whey protein (40% NW800F, 5% HW8022).

[0150] Table 7 shows the results of the texture analysis.

TABLE-US-00005 TABLE 5 Properties of milled Ca Caseinate Spray powders Products Bulk Density True Air volume obtained upon tapped density Air (air) milling CaCasS Equipment D50 D [3; 2] (g/l) (g/cm3) (ml/100 g) Reference CaCasS NA 45 32 385 0.76 60.5 CaCas S hammer Small hammer 40 20 446 0.88 41.9 mill 550 μm sieve mill 9089 (550 μm sieve) CaCas S Pin Mill + Pin mill B01- 22 9 451 1.2 11.2 Hammer mill LP949 + small 550 μm hammer mill 9089 (550 μm) CaCas S Pin Mill + Pin Mill B01- 23 10 467 1.18 12.5 Hammer Mill LP949 + small 300 μm hammer mill 9089 (300 μm) CaCas S Hammer Small hammer 22 9 439 1.20 11.1 Mill 300 μm + Pin mill 9089 Mill (300 μm) + Pinn mill B01-LP949

TABLE-US-00006 TABLE 6 Composition table Protein powder Liquids Bar CaCas S NW800F HW8022 MCT oil Glycerol G-F syrup Total (g) Reference CaCasS 78.67 57.21 7.15 17.5 17.5 171.97 350 CaCas S Pin Mill + 78.67 57.21 7.15 17.5 17.5 171.97 350 Hammer mill 550 μm CaCas S Hammer Mill 78.67 57.21 7.15 17.5 17.5 171.97 350 550 μm CaCas S Pin Mill then 78.67 57.21 7.15 17.5 17.5 171.97 350 Hammer Mill 300 μm CaCas S Hammer Mill 78.67 57.21 7.15 17.5 17.5 171.97 350 300 μm then Pin Mill

TABLE-US-00007 TABLE 7 Texture analyses results Texture Analyser 1 month 2 months 3 months Ave Stdev Ave Stdev Ave Stdev Reference CaCasS 1065 212 1100 53 2779 423 CaCas S Pin Mill + Hammer 739 67 908 147 1507 395 mill 550 μm CaCas S Hammer Mill 300 634 97 1245 216 3087 859 μm CaCas S Pin Mill then 912 75 931 93 1569 173 Hammer Mill 300 μm sieve CaCas S Hammer Mill 300 677 80 792 59 703 71 μm sieve then Pin Mill

[0151] The texture analyses results indicate that milling was effective for the in the table shown milling techniques and equipment combinations. Milling of spray dried caseinate (CaCasS) was not so effective as milling of roller dried caseinate (EM9), as the bulk density of the milled CaCasS only slightly increased. Other powder properties showed more considerable changes, but apparently a high bulk density is the determining factor to make softer dough textures. However, slightly softer bar doughs were formed with milled CaCasS in comparison to bars prepared with the reference CaCasS powder.

Example 3: Varying Caseinate and Whey Protein Content

[0152] The EM9 milled with the pin mill was used for this trial.

[0153] The glucose fructose syrup from Tereos, called Isosweet 660 was used. The milled EM9 was combined with NW800F or NWH in bars with protein concentrations of 35%, 40%, and 45% protein.

[0154] In Table 8 the composition for each of the components are given in grams (all columns except most left. In Table 9, hardness data are shown after 1 week, after 1 month and after 2 months of storage.

[0155] Bars prepared with milled EM9 were softer than bars prepared with reference EM9. A ratio of 70/30 EM9/NW800F is preferred over a ratio of 55/45, as the bars with 70/30 ratio were softer after production and during shelf life. The higher the protein concentration in the bars, the harder the bars. However, for e.g. the 40% protein bars a hardness below 2000 g was obtained by using the 70/30 ratio, whereas with the 55/45 ratio the hardness exceeded the 2000 g. Only 35% protein bars were prepared with the reference EM9, as at higher protein concentrations the preparation of a cohesive dough was challenging (extreme long mixing times) and the bars became very hard.

TABLE-US-00008 TABLE 8 composition Bar EM9 Milled EM9 NW800F MCT oil Glycerol G-F syrup Total(g) 35%-55% EM9 + 45% 78.17 63.96 17.50 17.50 172.87 350 NW800F * 35%-55% Milled 78.17 63.96 17.50 17.50 172.87 350 EM9 + 45% NW800F 35%-70% Milled 97.16 41.64 17.50 17.50 176.21 350 EM9 + 30% NW800F 40%-55% Milled 89.34 73.09 17.50 17.50 152.57 350 EM9 + 45% NW800F 40%-70% Milled 111.04 47.59 17.50 17.50 156.38 350 EM9 + 30% NW800F 45%-55% Milled 100.50 82.23 17.50 17.50 132.26 350 EM9 + 45% NW800F 45%-70% Milled 124.92 53.54 17.50 17.50 136.55 350 EM9 + 30% NW800F * Explanation: protein bar contains 35 Wt. % total protein of which 55% caseinate and 45% whey protein.

TABLE-US-00009 TABLE 9 Texture analyses results on bar doughs TA 1 week 1 month 2 months 3 months Average Stdv Average Stdv Average Stdv Average Stdv 35%-55% EM9 + 45% 737 97 650 101 1403 223 1003 31 NW800F 35%-55% Milled 354 15 294 29 442 28 526 26 EM9 + 45% NW800F 35%-70% Milled 213 38 335 24 179 21 189 15 EM9 + 30% NW800F 40%-55% Milled 1511 104 2124 156 2431 168 3909 109 EM9 + 45% NW800F 40%-70% Milled 688 68 836 102 920 88 1785 137 EM9 + 30% NW800F 45%-55% Milled 5824 224 8319 378 10293 581 11142 481 EM9 + 45% NW800F 45%-70% Milled 2817 124 3877 257 4401 53 5029 337 EM9 + 30% NW800F

Example 4: High Sugar Bar Recipe

[0156] Bars were made having a concentration of 35-40% protein. Protein composition consisted of 70% milled EM9 (milling by using the pin mill EM9 powder) and Nutri whey 800F or NWH.

[0157] In these bar recipes MCT oil (5%), glycerol (5%) and Siromix (rest %) were the other ingredients.

[0158] The higher the protein concentration the harder the bars. Bars in which milled EM9 was combined with NWH were softer than bars prepared with NW800F.

[0159] Two reference bars with protein concentrations of 35% and 40% were prepared with ref EM9 and NWH. The 40% reference protein bars were much harder than the bar prepared with milled EM9. See Tables 10 and 11.

Example 5: Bars Containing Fibre

[0160] 35-45% Protein bars were prepared with pin milled EM9 powder in combination with whey protein (NWH or NW800F). A ratio of 70/30 for the milled EM9/whey protein was used. In this fiber bar recipe maltitol was combined with GOS or FOS.

[0161] See Tables 12 and 13.

TABLE-US-00010 TABLE 10 composition Protein powder Liquids Total dough Bar Ref EM9 Milled EM9 NW800F NWH MCT oil Glycerol SIROMIX 70 (g) 35% REF EM9 70% + NWH 30% 96.24 41.25 17.5 17.5 177.51 350 40% REF EM9 70% + NWH 30% 109.99 47.14 17.5 17.5 157.87 350 35% REF EM9 70% + NW800F 30% 96.70 41.44 17.5 17.5 176.86 350 40% Ref EM9 70% + NW800F 30% 110.51 47.36 17.5 17.5 157.13 350 35% Ref EM9 55% + NWH 45% 77.90 63.74 17.5 17.5 173.37 350 40% Ref EM9 55% + NWH 45% 88.35 72.29 17.5 17.5 154.36 350 35% Milled EM9 70% + NW800F 30% 97.16 41.64 17.5 17.5 176.21 350 40% Milled EM9 70% + NW800F 30% 111.04 47.59 17.5 17.5 156.38 350 35% Milled EM9 70% + NWH 30% 96.70 41.44 17.5 17.5 176.86 350 40% Milled EM9 70% + NWH 30% 110.51 47.36 17.5 17.5 157.13 350

TABLE-US-00011 TABLE 11 Texture analyser results TA 1 week 1 month 2 months 3 months Sample Average Stddev Average Stddev Average Stddev Average Stddev 35% REF EM9 70% + NWH 30% 462 30 938 65 40% Ref EM9 70% + NWH 30% 1264 64 1662 221 35% REF EM9 70% + NW800F 30% 508 46 1049 230 40% Ref EM9 70% + NW800F 30% 1602 148 2213 192 35% ref EM9 55% + NWH 45% 157 5 274 11 474 44 860 26 40% ref EM9 55% + NWH 45% 634 74 1340 39 2388 72 3382 202 35% Milled EM9 70% + NW800F 30% 105 6 340 44 693 49 1012 133 40% Milled EM9 70% + NW800F 30% 696 19 1710 150 2871 308 3646 133 35% Milled EM9 70% + NWH 30% 117 11 303 30 815 93 990 94 40% Milled EM9 70% + NWH 30% 390 30 1168 65 2055 52 2545 313

TABLE-US-00012 TABLE 12 Composition Protein powder Liquids # Bar Reference EM9 Milled EM9 NW800F NWH MCT oil Glycerol Maltitol GOS FOS Total R1 35% Maltitol + GOS, reference 96.24 41.25 17.5 17.5 151.26 26.25 EM9 70% + NWH 30% R2 40% Maltitol + GOS, reference 109.99 47.14 17.5 17.5 131.62 26.25 EM9 70% + NWH 30% R3 45% Maltitol + GOS, reference 123.74 53.03 17.5 17.5 111.98 26.25 EM9 70% + NWH 30% R4 35% Maltitol + GOS, reference 96.70 41.44 17.5 17.5 150.61 26.25 EM9 70% + NW800F 30% R5 40% Maltitol + GOS, reference 110.51 47.36 17.5 17.5 130.88 26.25 EM9 70% + NW800F 30% R6 35% Maltitol + GOS, reference 77.90 63.74 17.5 17.5 147.12 26.25 55/45 EM9/NWH R7 40% Maltitol + GOS, reference 89.03 72.84 17.5 17.5 126.88 26.25 55/45 EM9/NWH 1 40% Maltitol + GOS, milled 70/30 110.51 47.36 17.5 17.5 130.88 26.25 350 EM9/NWH 2 40% Maltitol + FOS, milled 70/30 110.51 47.36 17.5 17.5 130.88 26.25 350 EM9/NWH 3 45% Maltitol + GOS, milled 70/30 124.32 53.28 17.5 17.5 111.15 26.25 350 EM9/NWH 4 35% Maltitol + GOS, 70/30 milled 97.16 41.64 17.5 17.5 149.96 26.25 350 EM9/NW800F 5 35% Maltitol + FOS, 70/30 milled 97.26 41.64 17.5 17.5 149.96 26.25 350 EM9/NW800F 6 40% Maltitol + GOS, 70/30 milled 111.04 47.59 17.5 17.5 130.13 26.25 350 EM9/NW800F 7 40% Maltitol + FOS, 70/30 milled 111.04 47.59 17.5 17.5 130.13 26.25 350 EM9/NW800F 8 45% Maltitol + GOS, 70/30 milled 124.92 53.54 17.5 17.5 110.30 26.25 350 EM9/NW800F

TABLE-US-00013 TABLE 13 Texture analyses bar doughs TA 1 week 1 month 2 months 3 months # Sample Average Stddev Average Stddev Average Stddev Average Stddev R1 35% Maltitol + GOS, reference EM9 425 52 509 95 70% + NWH 30% R2 40% Maltitol + GOS, reference EM9 980 32 1097 109 70% + NWH 30% R3 45% Maltitol + GOS, reference EM9 3724 288 4828 265 70% + NWH 30% R4 35% Maltitol + GOS, reference EM9 634 146 506 155 70% + NW800F 30% R5 40% Maltitol + GOS, reference EM9 857 47 1236 113 70% + NW800F 30% R6 35% Maltitol + GOS, reference 55/45 248 30 389 39 464 25 475 61 EM9/NWH R7 40% Maltitol + GOS, reference 55/45 1134 95 1428 124 1647 144 1878 49 EM9/NWH 1 40% Maltitol + GOS, milled 70/30 282 27 316 28 444 13 476 17 EM9/NWH 2 40% Maltitol + FOS, milled 70/30 2502 21 381 6 405 22 361 26 EM9/NWH 3 45% Maltitol + GOS, milled 70/30 1378 91 1549 50 2246 172 2024 173 EM9/NWH 4 35% Maltitol + GOS, 70/30 milled 60 4 85 7 115 3 231 41 EM9/NW800F 5 35% Maltitol + FOS, 70/30 milled 60 4 160 42 115 10 120 8 EM9/NW800F 6 40% Maltitol + GOS, 70/30 milled 215 13 293 38 354 23 411 25 EM9/NW800F 7 40% Maltitol + FOS, 70/30 milled 235 33 261 35 304 20 359 29 EM9/NW800F 8 45% Maltitol + GOS, 70/30 milled 1351 157 1763 71 2490 281 1998 79 EM9/NW800F

Example 6: Compacting

[0162] 35% Protein bars were prepared. Protein composition consisted of 55% caseinate powder (reference, compacted, or milled caseinate), 40% Nutri Whey 800F (FrieslandCampina), and 5% HW8022 (FrieslandCampina). Milling was done with a Retsch mill (Retsch ZM 200 with 80 and 250 μm sieves) at 12000 rpm and subsequent 8000 rpm. Further components were 5 wt % MCT oil, 5 wt % glycerol, and the rest was glucose-fructose syrup (Tereos) used as above.

[0163] Bar doughs were made with a Hobart mixer. Bars were stored at ambient temperature.

TABLE-US-00014 TABLE 14 Comparison of particle properties Tapped Bulk Air volume Density Density air (air) D10 D50 D90 D[3, 2] Sample (g/l) (g/cm3) (ml/100 g) (μm) (μm) (μm) (μm) Reference 514 1.26 5.1 45 151 409 79 EM9 Compacting 568 1.31 0 46 151 421 91 Test I Compacting 634 1.32 0 47 160 717 98 Test II Milled EM9 650 1.31 4.3 14 55 125 30 (by Retsch)

TABLE-US-00015 TABLE 15 Bar hardness measurements Texture analyser results 1 week 1 month 2 months 3 months 4 months 5 months Ave Stdev Ave Stdev Ave Stdev Ave Stdev Ave Stdev Ave Stdev EM9 2148 114 1798 67 1523 100 2793 97 1834 255 1677 102 compacted 922 72 620 44 819 127 1408 44 966 109 1131 68 EM9 test I compacted 713 60 595 69 984 123 799 37 711 119 725 71 EM9 test II Milled EM9 478 54 377 25 432 166 476 22 852 234 1185 276 (by Retsch)