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.
Claims35
A gelatinous dessert product, comprising a gelling agent, a water soluble protein component, and a water based liquid component which form a gelling system, wherein said gelling system comprises up to about 0.82 percent by weight of said protein component, and said protein component comprises at least 50% by weight of protein, wherein the gelling system allows the dessert product to remain a gel at a temperature up to about 24° C.
A gelatinous dessert product, comprising a gelling agent, a water soluble protein component, and a water based liquid component which form a gelling system, wherein said gelling system comprises about 0.43% percent to about 1.204% by weight of said gelling agent, wherein the gelling system allows the dessert product to remain a gel at a temperature up to about 24° C.
Dependencies are inferred from the claim text.