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US 11,229,213 B2Granted
Food protein gel matrix gluten analog
AssigneeGeneral Mills, Inc.
InventorsDavid J Domingues, Peter J Galuska
Life of this patent
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Abstract
A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like properties to a gluten-free viscoelastic composition.
Claims21
A viscoelastic composition comprising:
- an edible continuous phase composition including
- at least one edible hydrated hydrocolloid gel;
- and
- cross-linked protein dispersed within the hydrated hydrocolloid gel, wherein the cross linked protein is selected from the group consisting of sodium casein, whey protein isolate and combinations thereof.
1 more element
A viscoelastic composition comprising:
- an edible continuous phase composition including
- at least one edible hydrated hydrocolloid gel, wherein the hydrated hydrocolloid gel comprises konjac gum;
- and
- cross-linked protein dispersed within the hydrated hydrocolloid gel.
1 more element
A method of making a viscoelastic composition comprising:
- making an edible continuous phase composition, wherein making an edible continuous phase composition includes forming at least one edible hydrated hydrocolloid gel by combining a hydrocolloid and water;
- dispersing protein into the hydrated hydrocolloid gel;
- and
- cross-linking the dispersed protein within the hydrated hydrocolloid gel, wherein the method further comprises at least one of:
- the hydrated hydrocolloid gel comprises konjac gum;
- and
- the cross linked protein is selected from the group consisting of sodium casein, whey protein isolate and combinations thereof.
4 more elements
Dependencies are inferred from the claim text.