Abstract 1. A HIGH NUTRITION FOOD SPREAD COMPRISING FROM 20 TO 35 WEIGHT PERCENT OF HYDRATED AND SUBSEQUENTLY DRIED SOY PROTEIN, FROM 10 TO 25 WEIGHT PERCENT OF SWEETENER, FROM 1.5 TO 3 WEIGHT PERCENT OF A SUBSTANTIALLY COMPLETELY HYDROGENATED VEGETABLE OIL HARDSTOCK, FROM 3 TO 10 WEIGHT PERCENT OF EMULSIFIER, FROM 0.2 TO 1.0 WEIGHT PERCENT OF CITRIC ACID, AND THE BALANCE COMPRISING A BASESTOCK LIQUID TRIGLYCERIDE, FLAVORING AND COLORING; SAID HYDRATED AND SUBSEQUENTLY DRIED SOY PROTEIN BEING PREPARED BY HYDRATING SOY PROTEIN SELECTED FROM THE GROUP CONSISTING OF SOY FLOURS, SOY CONCENTRATES AND SOY ISOLATES WITH WATER AT A WATER-TO-PROTEIN RATIO OF FROM 1:1 TO 3:1 AND DRYING THE HYDRATED SOY PROTEIN.
A HIGH NUTRITION FOOD SPREAD COMPRISING FROM 20 TO 35 WEIGHT PERCENT OF HYDRATED AND SUBSEQUENTLY DRIED SOY PROTEIN, FROM 10 TO 25 WEIGHT PERCENT OF SWEETENER, FROM 1.5 TO 3 WEIGHT PERCENT OF A SUBSTANTIALLY COMPLETELY HYDROGENATED VEGETABLE OIL HARDSTOCK, FROM 3 TO 10 WEIGHT PERCENT OF EMULSIFIER, FROM 0.2 TO 1.0 WEIGHT PERCENT OF CITRIC ACID, AND THE BALANCE COMPRISING A BASESTOCK LIQUID TRIGLYCERIDE, FLAVORING AND COLORING; SAID HYDRATED AND SUBSEQUENTLY DRIED SOY PROTEIN BEING PREPARED BY HYDRATING SOY PROTEIN SELECTED FROM THE GROUP CONSISTING OF SOY FLOURS, SOY CONCENTRATES AND SOY ISOLATES WITH WATER AT A WATER-TO-PROTEIN RATIO OF FROM 1:1 TO 3:1 AND DRYING THE HYDRATED SOY PROTEIN.
Claim 2
Dependent Claim
112 words
A HIGH NUTRITION FOOD SPREAD COMPRISING FROM 20 TO 35 WEIGHT PERCENT OF HYDRATED AND SUBSEQUENTLY DRIED SOY PROTEIN, FROM 10 TO 25 WEIGHT PERCENT OF SWEETENER, FROM 1.5 TO 3 WEIGHT PERCENT OF A SUBSTANTIALLY COMPLETELY HYDROGENATED VEGETABLE OIL HARDSTOCK, FROM 3 TO 10 WEIGHT PERCENT OF EMULSIFIER, FROM 0.2 TO 1.0 WEIGHT PERCENT OF CITRIC ACID, AND THE BALANCE COMPRISING A BASESTOCK LIQUID TRIGLYCERIDE, FLAVORING AND COLORING; SAID HYDRATED AND SUBSEQUENTLY DRIED SOY PROTEIN BEING PREPARED BY HYDRATING SOY PROTEIN SELECTED FROM THE GROUP CONSISTING OF SOY FLOURS, SOY CONCENTRATES AND SOY ISOLATES WITH WATER AT A WATER-TO-PROTEIN RATIO OF FROM 1:1 TO 3:1 AND DRYING THE HYDRATED SOY PROTEIN.