Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
Number of patents in Portfolio can not be more than 2000
United States of America Patent
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Oct 9, 2001
Issued Date -
N/A
app pub date -
Aug 16, 2000
filing date -
Jan 15, 1991
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Abstract
A confectionery bar made up of a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 and low in calorie content. The bar is made from (A) a proteinaceous material having a water absorption property of less than 2.5 grams of water per gram of protein at pH 5.5, and that is capable of emulsification with (B) a carbohydrate material that is digestible or indigestible. The bar is produced by cold extrusion. The proteinaceous material and the carbohydrate material are both present in a protein to carbohydrate ratio higher than 1. The proteinaceous material has a filler protein and a binding protein. The bar produced is very palatable, easy to masticate and has good organoleptic properties. It may be coated or not as desired.
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