Protein gummy composition
US11350657B2 · kind B2 · utility
0Cited by
6References
27Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 6, 2018 |
| Grant date | Jun 7, 2022 |
| Priority date | — |
| Expiry date | Aug 6, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2250/706
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85° C. or less.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.