US 12,317,905 B2
Low sugar, high protein confection
Eric T. Gugger, Plymouth, MN (US); Michael Li, St. Louis Park, MN (US); and Eva Ordovas, Tarazona (ES)
Assigned to General Mills, Inc., Minneapolis, MN (US)
Appl. No. 17/909,004
Filed by General Mills, Inc., Minneapolis, MN (US)
PCT Filed Apr. 1, 2020, PCT No. PCT/US2020/026154
§ 371(c)(1), (2) Date Sep. 2, 2022,
PCT Pub. No. WO2021/201862, PCT Pub. Date Oct. 7, 2021.
Prior Publication US 2023/0089077 A1, Mar. 23, 2023
Int. Cl. A23G 3/38 (2006.01); A23G 3/40 (2006.01); A23G 3/44 (2006.01); A23G 3/46 (2006.01)
CPC A23G 3/38 (2013.01) [A23G 3/40 (2013.01); A23G 3/44 (2013.01); A23G 3/46 (2013.01); A23V 2002/00 (2013.01)] 9 Claims
OG exemplary drawing
 
1. A confection, the confection being a caramel-like confection or a cream-like confection and comprising less than 2% sugar by weight, the confection including:
a. soluble fiber having a DP of less than 10, the soluble fiber in an amount of about 30% to about 70% by dry weight of the confection;
b. whey protein in an amount of at least 7% to about 25% by dry weight of the confection;
c. glycerol in an amount of about 5% to about 18% by dry weight of the confection;
d. a fat in an amount of from about 5% to about 20% by dry weight of the confection; and
e. emulsifier in an amount of up to 5% by dry weight of the confection;
wherein the confection has a pH of less than 6,
a Brix of 80-85° Bx at room temperature, a viscosity of less than 1×102 Pa*s at 10 l/s at 70° C., and a viscosity of more than 4×101 Pa*s at 10 l/s at 40° C.