Protein-based food product and associated production method
AssigneeGelita AG
InventorsJutta Hoffmann, Michael Ahlers
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Abstract
The aim of the invention is to obtain a food product, in particular a snack product, which has a favourable nutrient physiology and a crispy, brittle texture, and an associated production method. To achieve this, the food product is substantially devoid of starch and has a foamed structure and the solid content has a protein fraction of at least approximately 25% by weight, at least 65% by weight of the protein fraction consisting of gelatin and/or collagen hydrolysate.
Claims27
A food product based on protein with a solid content of about 80% by weight or more, wherein the food product is substantially devoid of starch and has a foamed structure, and wherein the solid content has a protein fraction of about 25% by weight or more, of which about 65% by weight or more consists of gelatin and/or collagen hydrolysate.
5-7. (canceled)
12-15. (canceled)
A method for producing a food product based on protein, comprising:
- a) providing an aqueous solution, containing about 5 to about 60% by weight gelatin and/or collagen hydrolysate;
- b) foaming the aqueous solution;
- and
- c) drying the foamed solution, and obtaining a food product with a foamed structure.
20-21. (canceled)
23-27. (canceled)
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33-34. (canceled)
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Dependencies are inferred from the claim text.