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公开(公告)号:US20230039695A1
公开(公告)日:2023-02-09
申请号:US17791003
申请日:2021-01-07
申请人: General Mills, Inc.
发明人: Jessica Chatziyakoumis , Michelle M Manderfeld , Sara Rosene , Katie Wanner , Natasha Weatherby
IPC分类号: A21D13/064 , A21D13/045 , A21D2/26 , A21D2/18 , A23P30/20
摘要: A soft baked snack including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelf life is described. The high protein matrix includes collagen, a hydrolyzed dairy protein, a structural protein, and structure setting protein to achieve a desired eating experience. Methods of making a soft baked snack are also disclosed.
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公开(公告)号:US20210244056A1
公开(公告)日:2021-08-12
申请号:US17168324
申请日:2021-02-05
申请人: General Mills, Inc.
IPC分类号: A23L25/00 , A23D9/007 , A23J3/14 , A23L33/105
摘要: Described herein is a food that is suitable for use as a filling or topping for a shelf stable snack. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a stabilized nut butter spread despite being resistant to melting and deformation during shipping, handling, and storage.
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公开(公告)号:US20210244055A1
公开(公告)日:2021-08-12
申请号:US17168363
申请日:2021-02-05
申请人: General Mills, Inc.
IPC分类号: A23L25/10 , A23D9/007 , A23J3/16 , A23L33/105 , A23L33/125 , A23L29/30 , A23J3/08
摘要: Described herein is a food that is suitable for use as a shelf stable nut butter based spread. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a natural nut butter spread or a stabilized nut butter spread despite having a high protein content.
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公开(公告)号:US20230089677A1
公开(公告)日:2023-03-23
申请号:US17910251
申请日:2020-03-10
申请人: General Mills, Inc.
IPC分类号: A21D2/26 , A23P20/20 , A23P30/10 , A21D13/064 , A21D13/14
摘要: A high protein food article having a protein content of at least 20% by weight of the food article is provided. The high protein food article has a desirable texture that is stable over an extended shelf life. The high protein food article includes powdered protein ingredient and visible particulates that include protein crisp particulates.
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