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US 7,595,081 B1Granted
Non-flour containing baked and related food compositions
OwnerWillis F. Bellarinventor
Life of this patent
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Abstract
Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing the matrix of egg protein and soy protein isolate. The food compositions may be used by cellacs and are sufficiently low in net carbohydrates as to be useful in diet programs requiring a low level of carbohydrates for weight loss.
Claims6
A non-flour containing dough or batter composition containing no gluten comprising:
- (a) about 10 to about 75 weight % whole eggs on a wet basis;
- (b) about 5 to about 15 weight % water dispersible soy protein isolate;
- (c) about 0.1 to about 2.0 weight % hydrocolloid;
- and
- (d) water
- whereby said dough or batter forms a supporting matrix when baked or cooked without the addition of flour.
3 more elements
Dependencies are inferred from the claim text.