Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid...
Reexamination Certificate
2002-05-18
2004-12-14
Weier, Anthony (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
C426S093000, C426S302000, C426S306000, C426S656000
Reexamination Certificate
active
06830766
ABSTRACT:
FIELD OF THE INVENTION
The invention relates to a high protein foodstuff that is multi-layered and methods for preparing the same.
BACKGROUND OF THE INVENTION
In recent years there has been an interest in the use of dietary supplements for improved nutrition. Among the popular supplements are so-called “athletic bars” and “sports bars”, which provide in some cases “quick energy” and, in other cases, the promise of increased muscle mass, improved overall strength, increased muscle definition, fat reduction, improved stamina and reduced recovery time from muscle fatigue. The quick energy bars tend to rely primarily on carbohydrates; the muscle building bars tend to emphasize protein and amino acid content. Both types usually contain vitamins, minerals and essential nutrients as well. High protein and high amino acid bars have been commercially successful among persons who are highly committed to intense training regimens, but their general appeal is somewhat limited by the texture and taste of a one-layered bar.
There has also been a surge in the popularity of so called high protein-low carbohydrate bars which utilize glycerine in lieu of carbohydrates and sugars. These bars contain about 43% by weight of protein; about 6% by weight of fat; about 17% by weight of carbohydrates, and about 17% by weight of glycerine. One problem with this type of bar is that it is difficult to manufacture. If the protein level is high, it may be common for such bars to have a short shelf life due to molding problems. For example, the moisture within the bar may not be properly absorbed, resulting in condensation outside of the bar which leads to mold formation. Also, because the amount of protein is high, it is difficult to have such a bar bind together. Accordingly, such bars have not been manufactured with multiple layers, each layer having a different flavor. For this reason, there would be an advantage to a high protein foodstuff with at least two layers and optionally a coating which could provide a similar high concentration of protein wherein the high protein foodstuff offers a variety of tastes and textures. In order not to alter or dilute the ratio of protein to other nutritional components in the core bar, the coating may also contain a high ratio of protein. Thus there is a need for a multi-layered high protein foodstuff optionally with a high protein coating or a low protein coating.
SUMMARY OF THE INVENTION
This need is satisfied, the limitations of the prior art overcome, and other benefits realized in accordance with the principles of the present invention, which relates to a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating or low protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating or low protein coating.
DETAILED DESCRIPTION
The high protein foodstuff of the present invention is novel because it has at least two layers and a high protein content without all of the unwanted saturated fat and sugar carbohydrates typically associated in “sports bars” and “athletic bars”. Further the composition of the high protein foodstuff offers a variety of tastes and textures. The high protein foodstuff comprises protein in at least two layers and may additionally comprise (a) carbohydrates, (b) fat, (c) sweetener, and (d) flavoring agent.
A preferred embodiment of the present invention is a high protein foodstuff that comprises:
(a) more than about 25% by weight of protein;
(b) less than about 60% by weight of carbohydrates, glycerine, and polyols in combination;
(c) less than about 25% by weight of fat;
(d) less than 30% by weight of non-polyol sweetener;
(e) at least one flavoring agent; and
(f) wherein the foodstuff comprises at least two layers, at least one of the layers comprising at least about 25% protein.
A second preferred embodiment of the present invention is a high protein foodstuff that comprises:
(a) more than about 25% by weight of protein;
(b) less than about 60% by weight of carbohydrates, glycerine, and polyols in combination;
(c) less than about 25% by weight of fat;
(d) less than 30% by weight of non-polyol sweetener wherein the non-polyol sweetener comprises less than 10% by weight of sugar;
(e) at least one flavoring agent; and
(f) wherein the foodstuff comprises at least two layers, at least one of the layers comprising at least about 25% protein.
A third preferred embodiment of the present invention is a high protein foodstuff that comprises:
(a) more than about 25% by weight of protein;
(b) less than about 60% by weight of carbohydrates, glycerine, and polyols in combination;
(c) less than about 25% by weight of fat;
(d) less than 30% by weight of non-polyol sweetener wherein the non-polyol sweetener comprises less than 5% by weight of sugar;
(e) at least one flavoring agent; and
(f) wherein the foodstuff comprises at least two layers, at least one of the layers comprising at least about 25% protein.
The high protein foodstuff should have more than about 25% by weight of protein. More preferable protein percentages may be between about 25% to about 100% by weight; about 25% to about 90% by weight; about 25% to about 85% by weight; about 25% to about 80% by weight; about 25% to about 75% by weight; about 25% to about 70% by weight; about 25% to about 65% by weight; about 25% to about 60% by weight; about 25% to about 55% by weight; about 25% to about 50% by weight; about 25% to about 45% by weight; about 25% to about 40% by weight; about 25% to about 35% by weight; about 25% to about 30% by weight; about 25% to about 29% by weight; about 30% to about 35% by weight; about 30% to about 40% by weight; about 30% to about 45% by weight; about 30% to about 50% by weight; about 30% to about 55% by weight; about 30% to about 60% by weight; about 30% to about 65% by weight; about 30% to about 70% by weight; about 30% to about 75% by weight; about 30% to about 80% by weight; about 30% to about 85% by weight; about 30% to about 90% by weight; about 30% to about 95% by weight; about 30% to about 99% by weight; about 30% by weight; about 35% by weight; about 40% by weight; about 45% by weight; about 50% by weight; about 55% by weight; about 60% by weight; about 65% by weight; about 70% by weight; about 75% by weight; about 80% by weight; about 85% by weight; about 90% by weight; about 95% by weight.
The high protein foodstuff should have less than about 60% by weight of carbohydrates, polyols, and glycerine in combination. More preferable carbohydrate, polyols, and glycerine in combination percentages may be between about 10% to about 60% by weight; about 10% to about 55% by weight; about 10% to about 50% by weight; about 10% to about 45% by weight; about 10% to about 40% by weight; about 10% to about 35% by weight; about 10% to about 30% by weight; about 10% to about 25% by weight; about 10% to about 20% by weight; about 10% to about 15% by weight; about 20% to about 60% by weight; about 20% to about 55% by weight; about 20% to about 50% by weight; about 20% to about 45% by weight; about 20% to about 40% by weight; about 20% to about 30% by weight; about 20% to about 25% by weight; about 30% to about 55% by weight; about 30% to about 50% by weight; about 30% to about 45% by weight; about 30% to about 40% by weight; about 30% to about 35% by weight; about 60% by weight; about 55% by weight; about 50% by weight; about 45% by weight; about 40% by weight; about 35% by weight; about 30% by weight; about 25% by weight; about 20% by weight; about 15% by weight; about 10% by weight; about 5% by weight; about 1% by weight.
The high protein foodstuff should have less than 25% by weight of fat. More preferable fat percentages may be between about 1% to about 25% by weight; about 1% to about 15% by weight; about 1% to about 10% by weight; about 1% to about 5% by weight; about 5% to about 25% by weight; about 5% to about 15% by weight; about 5
Heslin Rothenberg Farley & & Mesiti P.C.
Weier Anthony
LandOfFree
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