Protein enhanced gelatin-like dessert
AssigneeIndiana Soybean Board, Inc.
InventorsRyan D. Howard, Faye Mulvaney, Ganesan Narsimham
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Abstract
Various compositions for producing translucent to opaque protein enhanced dessert gels are disclosed. In general, the dessert gels comprise a gelling system plus flavorings, colorings, and nutritional additives. Exemplary embodiments of the gelling system comprise water, sweetener, carrageenan, and various proteins such as soy protein isolate, soy protein concentrate, whey, and sodium caseinate.
Claims16
A dry dessert mix that when combined with a specified amount of water and cooled for a specified amount of time produces a gelatinous dessert product which remains a gel at a temperature up to about 24° C., the dry dessert mix comprising a sweetener, a flavoring, up to about 0.82 percent by weight in the resultant dessert product of a protein component that comprises at least 50% by weight of protein, and a gelling agent.
Dependencies are inferred from the claim text.