Claims
- 1. A high protein, low carbohydrate cream, comprising, by weight:
up to about 45% fat material; up to about 50% sugar substitute; and up to about 40% protein material.
- 2. The cream of claim 1, further comprising, by weight:
up to about 1% emulsifier; and up to about 1% salt.
- 3. The cream of claim 1, further comprising a vitamin, mineral, neutraceutical, botanical, or combination thereof.
- 4. The cream of claim 1, further comprising inulin, oligofructose, or a combination thereof.
- 5. The cream of claim 1, further comprising, by weight: up to about 11% water.
- 6. The cream of claim 5, further comprising flavoring.
- 7. The cream of claim 5, wherein:
said fat material comprises about 29% of said cream by weight; said sugar substitute comprises about 49% of said cream by weight; and said protein material comprises about 10% of said cream by weight.
- 8. The cream of claim 7, wherein:
said fat material comprises cocoa butter; said sugar substitute comprises crystalline maltitol; and said protein material comprises whey protein isolate.
- 9. The cream of claim 8, wherein said sugar substitute further comprises: maltitol solution; and mannitol.
- 10. The cream of claim 9, wherein:
said crystalline maltitol comprises about 34% of said cream by weight; said maltitol solution comprises about 5% of said cream by weight; and said mannitol comprises about 10% of said cream by weight.
- 11. A high protein, low carbohydrate cream, comprising, by weight:
up to about 45% fat material; up to about 25% sugar substitute; up to about 40% protein material; up to about 30% bulking agent; and up to about 12% flavoring.
- 12. The cream of claim 11, wherein said fat material comprises from about 26% to about 44% of said cream by weight.
- 13. The cream of claim 12, wherein said fat material comprises from about 40% to about 44% of said cream by weight.
- 14. The cream of claim 11, wherein said sugar substitute comprises from about 8% to about 22% of said cream by weight.
- 15. The cream of claim 14, wherein said sugar substitute comprises from about 16% to about 22% of said cream by weight.
- 16. The cream of claim 11, wherein said protein material comprises from about 5% to about 38% of said cream by weight.
- 17. The cream of claim 16, wherein said protein material comprises from about 6% to about 10% of said cream by weight.
- 18. The cream of claim 11, wherein said bulking agent comprises from about 21% to about 29% of said cream by weight.
- 19. The cream of claim 11, wherein said flavoring comprises less than about 1% of said cream by weight.
- 20. The cream of claim 11, wherein said flavoring comprises from about 5% to about 12% of said cream by weight.
- 21. The cream of claim 11, wherein:
said fat material comprises cocoa butter; said sugar substitute comprises sorbitol, sucralose, or a combination thereof; said protein material comprises whey protein isolate, peanut butter, or a combination thereof; and said bulking agent comprises polydextrose.
- 22. The cream of claim 11, wherein:
said fat material comprises about 43% by weight of said cream; said sugar substitute comprises about 21% by weight of said cream; said protein material comprises about 6% by weight of said cream; said bulking agent comprises about 29% by weight of said cream; and said flavoring comprises less than about 1% by weight of said cream.
- 23. The cream of claim 22, wherein said flavoring comprises vanilla extract.
- 24. The cream of claim 22, wherein said flavoring comprises peppermint oil.
- 25. The cream of claim 11, wherein:
said fat material comprises about 26% by weight of said cream; said sugar substitute comprises about 8% by weight of said cream; said protein material comprises about 38% by weight of said cream; said bulking agent comprises about 21% by weight of said cream; and said flavoring comprises about 6% by weight of said cream.
- 26. The cream of claim 25, wherein said flavoring comprises peanut extract.
- 27. The cream of claim 25, wherein said protein material comprises:
peanut butter; and whey protein; wherein said peanut butter comprises up to about 32% by weight of said cream, and said whey protein comprises up to about 6% by weight of said cream.
- 28. The cream of claim 11, wherein:
said fat material comprises about 40% by weight of said cream; said sugar substitute comprises about 17% by weight of said cream; said protein material comprises 9% by weight of said cream; said bulking agent comprises about 21% by weight of said cream; and said flavoring comprises about 11% by weight of said cream.
- 29. The cream of claim 28, wherein said flavoring comprises:
cocoa powder and chocolate liquor; wherein said cocoa powder comprises about 10% by weight of said cream; and said chocolate liquor comprises about 2% by weight of said cream.
- 30. A high protein, low carbohydrate cream, comprising, by weight:
up to about 50% protein; and less than about 4% net effective carbohydrates.
- 31. A method for making a protein enhanced, low carbohydrate cream, comprising:
forming a mixture of fat material, at least one sugar alcohol, and protein material; wherein said sugar alcohol is added to said mixture after adding said fat material, and said protein material is added to said mixture after adding said sugar alcohol.
- 32. The method of claim 31, wherein said fat material is made liquid before adding said sugar alcohol.
- 33. The method of claim 31, wherein said fat material is creamed or whipped before adding said sugar alcohol.
- 34. The method of claim 31, further comprising adding fiber material.
- 35. The method of claim 31, further comprising adding flavoring and an emulsifier.
- 36. The method of claim 35, wherein said protein material is added last.
- 37. The method of claim 35, wherein said emulsifier is added after adding said fat material and before adding said sugar alcohol.
- 38. A method for making a protein enhanced, low carbohydrate cream, comprising:
combining fat material, water, and a sugar alcohol solution; heating; adding flavoring; adding an emulsifier; adding a dry mixture having at least one dry sugar alcohol; adding protein material; and whipping.
- 39. The method of claim 38, wherein said dry mixture comprises crystalline maltitol, powdered mannitol, salt, or a combination thereof.
- 40. The method of claim 38, further comprising cooling the mixture.
- 41. The method of claim 38, wherein said heating occurs until said fat material becomes liquid.
- 42. A method for making a protein enhanced, low carbohydrate cream, comprising:
forming a mixture of fat material and a bulking agent; heating the mixture; adding a sugar substitute; adding an emulsifier; adding protein material; adding flavoring.
- 43. The method of claim 42, wherein said heating occurs until said fat material becomes liquid.
- 44. A method for making a protein enhanced, low carbohydrate cream, comprising:
creaming or whipping fat material; adding an emulsifier; adding flavoring; adding a sugar substitute; and adding protein material.
- 45. A snack food, comprising a high protein, low carbohydrate cream.
- 46. The snack food of claim 45, wherein said snack food is one of a wafer cookie, filled layered cookie, filled donut, pastry, or strudel.
- 47. The snack food of claim 45, wherein said cream is used as a cream filling.
- 48. The snack food of claim 45, wherein said cream is used as a cream icing.
- 49. A nutritional supplement, comprising a snack food containing a high protein, low carbohydrate cream.
- 50. A diet, comprising a snack food, wherein said snack food contains a high protein, low carbohydrate cream.
- 51. A method of losing weight and increasing health, comprising:
providing a diet that is low in carbohydrates and high in protein; wherein said diet includes a snack food containing a high protein, low carbohydrate cream.
Parent Case Info
[0001] The present application claims priority under 35 U.S.C. § 119(e) from the following previously-filed Provisional Patent Applications: U.S. application Ser. No. 60/470,277, filed May 14, 2003, entitled “Protein Enhanced Low Carbohydrate Foods”; and U.S. application Ser. No. 60/503,055, filed Sep. 15, 2003, entitled “Protein-Enhanced Low-Carbohydrate Cream for Filling, Icing, and Other Food Applications,” both filed by James C. Schmidt, and which are incorporated herein by reference in their entirety.
Provisional Applications (2)
|
Number |
Date |
Country |
|
60470277 |
May 2003 |
US |
|
60503055 |
Sep 2003 |
US |