Edible product comprising plant oils or creams and cooked legumes
AssigneeForA Foods Co.
InventorsAidan Altman, Andrew McClure
Life of this patent
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Abstract
The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types of legumes. The formulation may be a condiment spread, topping, or cooking or baking ingredient, such as a butter. The formulation may further include an edible oil, cream, or milk derived from a plant and having a lower fatty acid content than another edible plant oil or cream within the formulation. The formulation may include one or more emulsifying agents, one or more flavoring agents, one or more additives, or a combination thereof. The present teachings also include a process for making the formulation.
Claims50
A formulation comprising:
- a. two or more edible plant oils or creams;
- and
- b. a product resulting from cooking one or more types of legumes,
- wherein the formulation is a condiment spread, topping, cooking or baking ingredient, or a combination thereof.
The formulation of any of the preceding claims, wherein the one or more legumes are characterized as having a carbohydrate to lipid content in a ratio of about 9:1 to about 12:1.
The formulation of any of the preceding claims, wherein the one or more legumes are characterized as having a protein to lipid content in a ratio of about 2:1 to about 5:1.
The formulation of any of the preceding claims, wherein the product resulting from cooking one or more types of legumes acts as an emulsifying agent.
The formulation of any of the preceding claims, further comprising a natural flavoring.
The formulation of any of the preceding claims, wherein the one or more types of legumes are selected from black beans, pinto beans, green split peas, adzuki beans, mung beans, chickpeas, green peas, roman beans, light red beans, pink peas, kidney beans, lima beans, lentils, and navy beans.
The formulation of any of the preceding claims, further comprising one or more emulsifiers.
The formulation of any of the preceding claims, wherein the formulation includes one or more additives.
The formulation of any of the preceding claims, wherein the additives are selected from salt, citrus juice, lactic acid, cultured dextrose, vinegar, sodium benzoate, potassium sorbate, or a combination thereof.
The formulation of any of the preceding claims, wherein the two or more edible plant oils or creams are selected from any combination of cottonseed oil (e.g., hydrogenated), palm oil (e.g., hydrogenated), coconut oil, palm kernel oil, pilu oil, bay leaf oil, almond yogurt, coconut yogurt, cashew yogurt, and coconut cream.
The formulation of any of the preceding claims, wherein the condiment spread is a butter.
A formulation comprising:
- a. an oil or cream derived from a plant having a saturated fatty acid content in excess of 70% by weight of total fat;
- b. a slurry or emulsion having a relatively high viscosity;
- c. an oil, cream, or milk from a plant having a saturated fatty acid content less than that of a.;
- and
- d. a product resulting from cooking one or more types of legumes.
A formulation of comprising:
- a. an oil derived from a plant having a saturated fatty acid content in excess of 70% by weight of total fat, wherein the oil is present in an amount of about 50% or greater by volume of the formulation;
- b. a slurry or emulsion having a relatively high viscosity, wherein the slurry or emulsion is a cream or yogurt present in an amount of about 20% or greater by volume of the formulation;
- c. an oil, cream, or milk from a plant having a saturated fatty acid content less than that of a., wherein the oil, cream or milk is present in an amount of about 15% or less by volume of the formulation;
- and
- d. a product resulting from cooking one or more types of legumes.
A process for making the formulation of any of the preceding claims, comprising blending or mixing the ingredients.
Dependencies are inferred from the claim text.