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US 7,083,821 B1Granted
Low carb mousse
OwnerDeborah A. Parmenterinventor
Life of this patent
Estimating the term…
Abstract
Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include mousse, chocolate toppings and frostings, and hot chocolate type beverages, all having low carbohydrates while maintaining taste.
Claims19
A composition for making an edible product, comprising:
- an approximate single teaspoon of a first mixture having chocolate powder with low fat and low carbohydrates, the first mixture consisting of a first pre-blended mixture of maltitol, non-hydrogenated vegetable oil, low fat cocoa powder, milk proteins, soy flour, soy lecithin, and vanilla;
- and
- an approximate single half cup of a second mixture having cream with low carbohydrates, the second mixture consisting of a second pre-blended mixture of heavy cream, carrageenan, vegetable mono, and diglycerides, and polysorbate 80, the composition being a combination of the first mixture and the second mixture, whereby a serving of the composition has less than approximately 10 g of total carbohydrates and less than approximately 1 g of effective carbs (net carbs of sugars and starches).
A composition for making an edible product comprising:
- a first mixture having chocolate powder with low fat and low carbohydrates, the first mixture consisting of a first pre-blended mixture of approximately 9 g of maltitol, less than approximately 1 g of non-hydrogenated vegetable oil, les than approximately 1 g of low fat cocoa powder, approximately 1.5 g of milk proteins, less than approximately 1 g of soy flour, less than approximately 1 g of soy lecithin, and less than approximately 1 g of vanilla;
- and a second mixture having cream with low carbohydrates, the second mixture consisting of a second pre-blended mixture of less than approximately 1 g of heavy cream, less than approximately 1 g of carrageenan, less than approximately 1 g of vegetable mono, less than approximately 1 g of diglycerides, and less than approximately 1 g of polysorbate 80, the composition being a combination of the first mixture and the second mixture, whereby a serving of the composition has less than approximately 10 g of total carbohydrates and less than approximately 1 g of effective carbs (net carbs of sugars and starches).
Dependencies are inferred from the claim text.