Protein food product comprising d-allulose

Patent metadata

Field	Value
Publication number	US-2016331014-A1
Application number	US-201315106346-A
Country	US
Kind code	A1
Filing date	Dec 20, 2013
Priority date	Dec 20, 2013
Publication date	Nov 17, 2016
Grant date	—

Abstract

Disclosed is a solid food product including a D-allulose syrup and a native protein. Also disclosed is the use of this solid food product as a protein supplement for dietarians, athletes and bodybuilders. It also relates to use of D-allulose to reduce hardening of a protein food product, as an aid for quick hydration and as an aid for improving the cohesiveness of a dough.

First claim

1 . Solid food product comprising a D-allulose syrup and a native protein.

2 . Solid food product according to claim 1 , comprising from 15 to 45 wt. % of native protein.

3 . Solid food product according to claim 1 , wherein the D-allulose syrup consists in a concentrated solution of D-allulose and fructose, wherein D-allulose represents from 50 to 98 wt. %, fructose represents from 2 to 45 wt. %, of the dry matter content of the syrup.

4 . Solid food product according to claim 1 , wherein the D-allulose syrup represents from 15 to 60 wt. % of the food product, based on the total weight of the food product.

5 . Solid food product according to claim 1 , wherein the syrup comprises from 55 to 95 wt. % of D-allulose and from 5 to 45 wt. % of fructose, based on the dry matter content of the syrup.

6 . Solid food product according to claim 1 , wherein the native protein is selected from vegetable proteins, milk proteins, whey proteins, and their mixtures.

7 . Solid food product according to claim 1 , wherein the solid food product does not include any hydrolysed protein.

8 . Solid food product according to claim 1 , wherein the solid food product is selected from dough bar, a biscuit or a cookie.

9 . A method for supplementing protein for dieticians, athletes, and bodybuilders, comprising supplying an effective amount of the solid food product according to claim 1 .

10 . A method for reducing hardening of a protein food product containing at least one native protein, comprising adding an effective amount of D-allulose.

11 . A method for aiding quick hydration of a mixture of dry ingredients comprising at least one native protein, comprising adding an effective amount of D-allulose syrup.

12 . A method for improving the cohesiveness of a dough comprising at least one native protein, comprising adding an effective amount of D-allulose syrup.

13 . Solid food product according to claim 2 , wherein the D-allulose syrup consists in a concentrated solution of D-allulose and fructose, wherein D-allulose represents from 50 to 98 wt. %, fructose represents from 2 to 45 wt. %, of the dry matter content of the syrup.

14 . Solid food product according to claim 2 , wherein the D-allulose syrup represents from 15 to 60 wt. % of the food product, based on the total weight of the food product.

15 . Solid food product according to claim 3 , wherein the D-allulose syrup represents from 15 to 60 wt. % of the food product, based on the total weight of the food product.

16 . Solid food product according to claim 2 , wherein the syrup comprises from 55 to 95 wt. % of D-allulose and from 5 to 45 wt. % of fructose, based on the dry matter content of the syrup.

17 . Solid food product according to claim 3 , wherein the syrup comprises from 55 to 95 wt. % of D-allulose and from 5 to 45 wt. % of fructose, based on the dry matter content of the syrup.

18 . Solid food product according to claim 4 , wherein the syrup comprises from 55 to 95 wt. % of D-allulose and from 5 to 45 wt. % of fructose, based on the dry matter content of the syrup.

19 . Solid food product according to claim 1 , wherein the native protein is selected from vegetable proteins, milk proteins, whey proteins, and their mixtures.

20 . Solid food product according to claim 2 , wherein the native protein is selected from vegetable proteins, milk proteins, whey proteins, and their mixtures.

Assignees

• Roquette Freres

Inventors

• Perera Chandani

Classifications

• A23L27/33

  containing sugars or derivatives · CPC title

• A23L29/30 Primary

  containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30) · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L33/18 Primary

  Peptides; Protein hydrolysates · CPC title

• A23L33/19 Primary

  Dairy proteins · CPC title