Method of preparing a confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
AssigneeNellson Nutraceutical, llc
InventorDennis Jones
Life of this patent
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Abstract
The invention provides a method of making confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organolepetic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally comprise a carbohydrate material of low digestibility or indigestible nature.
Claims4
A method of preparing a confectionery bar comprising a total protein content and a total carbohydrate content, the method comprising:
- (a) mixing a protein material having a water absorption property of less than 2.5 grams of water per gram of protein at pH 5.5 and a carbohydrate material in aqueous form to form a plastic mass;
- (b) extruding said mass through a cold extrusion apparatus to form a ribbon or a slab;
- and
- (c) cutting said ribbon or slab to form a bar;
- wherein said confectionery bar is homogenous, sufficiently soft to permit mastication and with a chewy texture and the ratio of total protein content to total carbohydrate content is greater than one.
Dependencies are inferred from the claim text.