Method of preparing a confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
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United States of America Patent
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Aug 5, 2008
Grant Date -
Feb 16, 2006
app pub date -
Aug 9, 2005
filing date -
Jan 15, 1991
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The invention provides a method of making confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organolepetic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally comprise a carbohydrate material of low digestibility or indigestible nature.
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