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    KETOGENIC CHOCOLATE-NUT SNACK AND METHOD OF MAKING
    27.
    发明申请
    KETOGENIC CHOCOLATE-NUT SNACK AND METHOD OF MAKING 有权

    公开(公告)号：US20220232878A1

    公开(公告)日：2022-07-28

    申请号：US17161377

    申请日：2021-01-28

    Applicant: Elizabeth Yang

    Inventor： Elizabeth Yang

    IPC: A23L33/00 ,  A21D2/18 ,  A21D13/062 ,  A23L33/20

    Abstract: A ketogenic chocolate-nut snack and method of making. The ketogenic chocolate-nut snack provides a chocolate covered macadamia nut; with the keto chocolate, consisting of at least 70% cocoa solids. The keto chocolate is melted to form a gooey liquid form. A binding agent, such as a gluten or egg, is added to the melted keto chocolate, so as to enhance binding of the keto chocolate to the nut. The finished product can be chilled to solidify the bind of the keto chocolate on the macadamia nut. Flavoring agents and salt can be applied to further enhance the flavor. This produces a delicious high-fat, high-protein, low-carbohydrate snack that combines the benefits of a sugar substitute or no sugar content, a protein material, healthful minerals, and at least one flavoring.

    Sugar-reduced food cream composition using native pea starch
    29.
    发明授权
    Sugar-reduced food cream composition using native pea starch 有权

    公开(公告)号：US11172689B2

    公开(公告)日：2021-11-16

    申请号：US16561125

    申请日：2019-09-05

    Applicant: ROQUETTE FRERES

    Inventor： Carlos Kantt

    IPC: A23G3/48 ,  A23G3/34 ,  A23L11/00 ,  A21D2/18 ,  A21D13/062

    Abstract: The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm. The invention also relates to a method of preparation of a sugar-reduced food cream composition comprising the steps of: selecting a recipe of a food cream composition comprising fat and sugar, replacing between 25% to 40%, preferably 25% to 35%, more preferably about 30% by weight of the total sugar content of said food cream composition by native starch having an average particle size between 20 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm.

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