Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture
OwnerLeonardo Carella, Peter Salvaggio +2inventors
InventorsLeonardo Carella, Peter Salvaggio, Enzo Salvaggio, Vito Salvaggio
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Abstract
The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same.
Claims20
A low-carbohydrate, high-protein, fiber enriched gelato formulation comprising:
- (a) carbohydrates in an amount of from about 0 to about 45% by weight, based on the total weight of the gelato formulation;
- (b) protein in an amount of from about 0 to about 50% by weight, based on the total weight of the gelato formulation;
- (c) fiber in an amount of from about 0 to about 30% by weight, based on the total weight of the gelato formulation;
- (d) polyols (sugar-alcohol) in an amount of from about 0 to about 35% by weight, based on the total weight of the gelato formulation;
- (e) high-intensity sweetener in an amount of from about 0 to about 10% by weight, based on the total weight of the gelato formulation;
- (f) sugar in an amount of from about 0 to about 35% by weight, based on the total weight of the gelato formulation;
- (g) non-fat milk solids in an amount of from about 0 to about 25% by weight, based on the total weight of the gelato formulation;
- (h) fat in an amount of from about 0 to about 25% by weight, based on the total weight of the gelato formulation;
- (i) water in an amount of from about 0 to about 85% by weight, based on the total weight of the gelato formulation;
- (j) flavouring in an amount of from about 0 to about 35% by weight, based on the total weight of the gelato formulation;
- (k) stabilizer in an amount of from about 0 to about 5% by weight, based on the total weight of the gelato formulation;
- and
- (l) emulsifier in an amount of from about 0 to about 5% by weight, based on the total weight of the gelato formulation.
A low-carbohydrate, high-protein, fiber enriched, water based, sorbet gelato formulation comprising 0-25% carbohydrate by weight, 5-25% protein by weight, 0-25% fiber by weight, 0-28% polyols by weight, 0-1% high intensity sweetener by weight, 0-28% sugar by weight, 0-100% fruit by weight, 0-30% flavouring by weight and 0-85% water by weight.
A method of manufacturing a low-carbohydrate, high protein, fiber enriched, soft serve gelato formulation, the formulation comprising:
- 0-15% carbohydrate by weight, 0-25% protein by weight, 0-25% fiber by weight, 0-25% polyols by weight, 0-1% high intensity sweetener by weight, 0-15% sugar by weight, 0-15% fat by weight, 0-10% flavouring by weight, 0-15% milk solids by weight, 0-5% stabilizer by weight, 0-5% emulsifier by weight, and 0-85% water by weight, wherein the method comprises the steps of:
- (i) mixing, blending and pre-heating of selected liquid and dry ingredients to 40-60° C. producing a gelato mix;
- (ii) pasteurizing the gelato mix;
- (iii) homogenizing the gelato mix;
- (iv) cooling the homogenized gelato mix to 2-4° C.;
- (v) optionally adding liquid flavours to the liquid gelato mix;
- and
- (vi) packaging the liquid gelato mix into 5 litre and/or 10 litre bags for Soft-Serve purposes.
Dependencies are inferred from the claim text.