Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1

  • US 6,299,929 B1
  • Filed: 08/16/2000
  • Issued: 10/09/2001
  • Est. Priority Date: 01/15/1991
  • Status: Expired due to Term
First Claim
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1. A homogenous low calorie confectionery bar that is sufficiently soft to permit mastication comprising:

  • (A) proteinaceous material having a water absorption property of less than 2.5 grams of water per gram of protein at pH 5.5, wherein said proteinaceous material is capable of emulsification;

    (B) carbohydrate material selected from the group consisting of;

    digestible carbohydrate, indigestible carbohydrate, and a mixture thereof, wherein said bar is produced by cold extrusion;

    wherein said proteinaceous material and said carbohydrate material are both present in said bar in a protein to carbohydrate ratio higher than 1; and

    wherein said proteinaceous material comprises a filler protein and a binding protein.

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