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    COLLAGEN PROTEIN BARS METHOD AND DEVICES
    2.
    发明公开
    COLLAGEN PROTEIN BARS METHOD AND DEVICES 审中-公开

    公开(公告)号：US20240324610A1

    公开(公告)日：2024-10-03

    申请号：US18128679

    申请日：2023-03-30

    申请人： Gina Roach

    发明人： Gina Roach

    IPC分类号： A21D13/066 ,  A21D2/16 ,  A21D2/18 ,  A21D2/26 ,  A21D2/34 ,  A21D2/36 ,  A21D13/043

    CPC分类号： A21D13/066 ,  A21D2/165 ,  A21D2/181 ,  A21D2/261 ,  A21D2/34 ,  A21D2/364 ,  A21D13/043

    摘要： The embodiments disclose a process for manufacturing a collagen protein bar including mixing an organic coconut oil with organic coconut sugar sweetener and jumbo eggs in predetermined quantities, blending baking soda, pink Himalayan sea salt and pure vanilla extract ingredients in predetermined quantities into the mixed oil, sweeteners and eggs mixture, combining with ingredients organic cassava flour and collagen protein ingredients in predetermined quantities, wherein the collagen protein source is in a range from 15% to 20% by weight of the collagen protein bar and the organic cassava flour in a range from 28% to 34% by weight of the collagen protein bar, mixing at least one organic nut and at least one chocolate in predetermined quantities into the cassava flour and collagen protein ingredient combination, baking the mixture in an oven at a predetermined temperature for a predetermined time and forming the baked mixture into a collagen protein bar.

    BAKED GOOD COMPOSITIONS CONTAINING ALLULOSE
    3.
    发明公开
    BAKED GOOD COMPOSITIONS CONTAINING ALLULOSE 审中-公开

    公开(公告)号：US20240196911A1

    公开(公告)日：2024-06-20

    申请号：US17768355

    申请日：2020-10-16

    申请人： CORN PRODUCTS DEVELOPMENT, INC.

    发明人： Claire IVERSON-BURT ,  Didem ICOZ ,  Matthew PARK

    IPC分类号： A21D13/062 ,  A21D2/02 ,  A21D2/14 ,  A21D2/18

    CPC分类号： A21D13/062 ,  A21D2/02 ,  A21D2/145 ,  A21D2/181

    摘要： Described herein are allulose-containing baked good compositions containing allulose and leavening acids and baked goods made therefrom, as well as methods of making such compositions and baked goods. wherein one or more allulose-containing composition described herein reduces the browning caused by allulose in the allulose-containing baked goods made therefrom. The allulose-containing baked goods described herein have reduced added sugars and reduced caloric content as a result of the allulose replacing at least a portion of the nutritive sweetener (e.g., sugar) contained in a full sugar sweet baked good while beneficially addressing the undesirable color, and/or flavor changes that can result from allulose inclusion and without negative effects to textural characteristics.