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

  • US 6,749,886 B2
  • Filed: 04/08/2002
  • Issued: 06/15/2004
  • Est. Priority Date: 01/15/1991
  • Status: Expired due to Fees
First Claim
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1. A confectionery bar comprising:

  • (A) a protein material having a water absorption property of less than 2.5 grams of water per gram of protein at pH 5.5, and (B) a carbohydrate material; and

    (C) a nutritional or phamaceutical ingredient;

    wherein said protein material is selected from the group consisting of soy protein, whole milk protein, casein, caseinate, whey protein, pea protein, wheat gluten, egg albumen and mixtures thereof;

    wherein the ratio of said protein material to said carbohydrate material in said bar is higher than 1, and wherein said bar is produced by cold extrusion.

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