Aerated confection

The invention relates to a water-based aerated confectionery product and a method of making the same. In particular, the present invention relates to stable acidic aqueous creams comprising aggregated whey proteins and sugars. In one aspect, the present invention provides a water-based aerated confection having a pH of less than 5.5 and a water activity of less than 0.67 wherein the aerated confection comprises from 30% to 90% by weight of sugar and from 1% to 8% by weight of protein. The protein stabilizes the water-based aerated confection. 本发明涉及一种水基充气甜食产品及其制作方法。特别地，本发明涉及包含聚集的乳清蛋白和糖的稳定的酸性含水奶油冻。在一个方面，本发明提供了一种具有小于5.5的pH和小于0.67的水活度的水基充气甜食，其中该充气甜食包含30重量％至90重量％的糖和1重量％至8重量％的蛋白质。该蛋白质使该水基充气甜食稳定。