Polydextrose-based farinaceous compositions

Claim 1

A low-calorie farinaceous composition comprising from about 20 to 75% by weight of modified polydextrose, from about 2 to 20% by weight of proteinaceous material selected from egg white, milk solids, sodium caseinate, calcium caseinate, soybean isolate, gluten and yeast, from about 10 to 40% by weight of cellulose derivative selected from alpha cellulose and micro-crystalline cellulose and from about 5 to 20% by weight of flour selected from wheat, corn, rice, rye and soya bean flour; said polydextrose being a water-soluble highly-branched polydextrose wherein the linkage of 1 → 6 predominates having a number average molecular weight between about 1,500 and 18,000 and containing (a) from about 0.5 to 5 mole percent of polycarboxylic acid ester group wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, adipic, itaconic and malic acids and (b) from about 5 to 20% by weight of a food-acceptable polyol selected from the group consisting of sorbitol, glycerol, erythritol, xylitol, mannitol, and galactitol which is chemically bonded thereto, said composition being prepared by intimately mixing said polydextrose with said proteinaceous material in aqueous dispersion, adding and mixing said cellulose derivative and said flour, and drying the resulting mixture.