How to Low carbohydrate?

Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products,Low carbohydrate direct expanded snack and method for making,Composition and method for making high-protein and low-carbohydrate food products,Low-carbohydrate dairy product,High-protein, low-carbohydrate bakery products

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Definition of low-carb. : containing or having fewer carbohydrates than usual low-carb foods a low-carb diet.

Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products

InactiveUS20060286248A1Mitigate laxation effectReduce impactFrozen sweetsConfectioneryTagatoseMaltitol

A reduced carbohydrate ice cream or other frozen dessert product that contains a low-digestible sweetener system and a fermentable fiber material. The a low-digestible sweetener system consists of one or more low-digestible sweeteners having a molecular weight of from about 90 to about 190; and is typically a low molecular weight saccharide or a polyol. Typical low-digestible sweeteners include mannitol, maltitol, sorbitol, lactitol, erythritol, xylitol, isomalt, glycerin, talitol, mannose, tagatose, fructose, arabinose, fucose, lycose, ribose, sorbose, talose, and xylose, and mixtures thereof. The low-digestible sweetener replaces the digestible sugars to provide the appropriate freezing point depression of the product. The level of fermentable fiber is sufficient to mitigate a Taxation effect that can be caused by ingestion of the amount of the low-digestive sweetener. The fermentable fiber can be an inulin, a maltodextrin resistant to human digestion, an oligofructose, a fructooligosaccharide, a high water binding fermentable fiber, and a mixture thereof.

Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products

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Owner:TECHCOM GRP LLC

Low carbohydrate direct expanded snack and method for making

InactiveUS20060019009A1Easy to eatFood shapingFood preparationAdditive ingredientSnack food

A method for making a low carbohydrate high protein puffed snack food product. Ingredients comprising soy isolate, soy concentrate, corn meal, and water are introduced into an extrudate. The ingredients are extruded through a die orifice at a high specific mechanical energy. The ingredient formula ranges have been determined that maximize volumetric expansion and the set operating conditions and keep texture, color, and flavor acceptable. The puffed snack is then dried and seasoned. There are minimal off-flavors in the product.

Low carbohydrate direct expanded snack and method for making

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Owner:FRITO LAY NORTH AMERICA INC

Composition and method for making high-protein and low-carbohydrate food products

InactiveUS20050129823A1Effectively reducing the net carbohydrate total of the traditional productIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate

Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and / or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).

Owner:MGP INGREDIENTS

Low-carbohydrate dairy product

InactiveUS20060057247A1Less lactoseLess other sugarMilk preparationOther dairy technologyViscosityOrganoleptic

A process for producing a low-carbohydrate dairy product comprising producing a low carbohydrate fermented dairy product, especially a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt-like product and specific mixing steps which produce a product having a suitable viscosity, pH and other organoleptic properties. A low carbohydrate dairy product, such as a fermented dairy product having less than 4.9% carbohydrate.

Owner:DANNON COMPANY INC THE

High-protein, low-carbohydrate bakery products

InactiveUS20050013900A1Good source of nutritionLow glycemic indexMilk preparationDough treatmentResistant starchProtein isolate

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Owner:MGP INGREDIENTS

Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure

InactiveUS20050276896A1Enhance manufacturing characteristicReduce the amount requiredDough treatmentBaking mixturesFiberCompound (substance)

A novel dough composition for improved dough can be used to produce a baked, high protein, low carbohydrate bread product. The formulation and process can be used to make low carbohydrate dough that can be used to manufacture bread and other bread-like products of high quality and consumer acceptance. The bread is characterized by low nutritive carbohydrate content, bread-like open cell structure and a high quality nutrition, texture and flavor. The dough comprises an aqueous leavened dispersion that comprises an effective but low amount of wheat flour for texture and flavor, an effective amount of gluten, in excess of the flour content, and an effective amount of a protein source along with an effective amount of an edible fiber to provide high protein content, low carbohydrate content and bread-like texture.

Owner:SCHWANS GLOBAL SUPPLY CHAIN

High-protein, reduced-carbohydrated flat bakery and other food products

InactiveUS20050031754A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate

A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Owner:MGP INGREDIENTS

High protein, low carbohydrate food composition having non-fermentable fiber

InactiveUS20050025857A1High in proteinLow carbohydrateAnimal feeding stuffAnimal housingFiberAnimal science

A food composition is provided having high protein levels, high fat levels, low carbohydrate levels and non-fermentable fiber. Methods of using these compositions for weight management in mammals are also provided.

Owner:HILLS PET NUTRITION INC

Low carbohydrate ice cream

InactiveUS20050095336A1Frozen sweetsCocoaMonoglycerideCarrageenan

A low carbohydrate ice cream formulation that is rich in fiber is provided. The subject ice cream base formulation is free of milk and, hence, lactose and is comprised of heavy cream, water, maltodextrin soluble fiber, polydextrose, whey protein concentrate, glycerin, egg yolks, lecithin, xanthan gum, microcellulose gum, a mixture of locust bean gum and carrageenan gum, a mixture of mono- and di-glycerides of short chain fatty acids and an artificial sweetener that is a combination of acesulfame potassium and sucralose. Ice cream prepared by blending a suitable flavor into the subject base formulations is esthetically comparable to conventional premium ice cream.

Owner:KETO

High-protein, reduced-carbohydrate bakery and other food products

InactiveUS20050037125A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesProtein isolateAdditive ingredient

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Owner:MGP INGREDIENTS

Low carbohydrate fiber containing emulsion

ActiveUS20050089620A1Great tasteEdible oils/fats ingredientsEdible oils/fats with reduced calorie/fat contentEmulsionViscosity

An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

Owner:UNILEVER BESTFOODS NORTH AMERICA DIV OF CONOPCO

Low carbohydrate cereal-like food product

InactiveUS20050186306A1Milk preparationFood shapingAcute hyperglycaemiaMedicine

A food product, suitable for a controllled carbohydrate diet comprises identifiable pieces of cereal-like core held together with a binding agent, with the product being 30% or less in digestible carbohydrate. The product may be consumed as part of a weight loss or maintenance program, or as nutritional support in any case where escessive blood sugar is to be avoided, such as in subjects suffering from excess weight or obesity, hyperglycemia, insulin resistance and types I and I diabetes.

Low carbohydrate cereal-like food product

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Owner:LES ALIMENTS MULTIBAR

High-energy enteral nutrition multi polymerizer

ActiveCN104207144AImprove nutritional statusHigh fatOrganic active ingredientsPeptide/protein ingredientsNutritional statusModern medicine

The invention provides a high-energy enteral nutrition multi polymerizer. The total energy of every 100g of the multi polymerizer is 450-500kJ. The energy ratio is as follows: 16-20% of protein, 35-50% of fat and 40-50% of carbohydrate. The multi polymerizer has the advantages of high fat, high energy, low carbohydrate and rich nutrition, meets the nutritional treatment guideline of modern medicine relevant to malignant tumor, has the obvious anti-tumor effect, and can improve the nutrition condition of tumor patients.

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Owner:NANTONG LICHENG BIOLOGICAL ENG

Low carbohydrate dough and method for making

InactiveUS20060008563A1Low carbohydrateReduced carbohydrateBaking mixturesConfectioneryFiberAdditive ingredient

A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms. The pre-forms can then be cooked, by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.

Low carbohydrate dough and method for making

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Owner:FRITO LAY NORTH AMERICA INC

Low-carbohydrate bread products and method for making same

InactiveUS20070098866A1Dough treatmentBaking mixturesCholesterolGluten

The present invention generally relates to low-carbohydrate dough and bread products and methods for making such products. In particular, the invention relates to low-carbohydrate dough and bread products with high soy protein to additive gluten ratios and physical properties comparable to those of conventional dough and bread products. Soy protein is a low-fat, cholesterol-free, high quality protein that has been associated with a variety of health benefits. The high soy protein and low-carbohydrate bread products of the present invention thus provide not only an appetizing, low-carbohydrate alternative to conventional bread, but a much healthier alternative to conventional bread.

Owner:SOLAE LLC

Producing method of debitterized low-carbohydrate freeze-dried lemon slices

InactiveCN102132844ASolve the problem of difficulty in selling "defective fruit"Realize income increaseFood preparationFreeze-dryingAdditional values

The invention discloses a producing method of debitterized low-carbohydrate freeze-dried lemon slices, comprising the following steps of: selecting fresh lemons which are failed to be chosen in a commercialized classifying process and have been separated from rotten, mildewed and wormy lemons, wherein the diameter of each selected fresh lemon is 50mm-60mm; cleaning the fresh lemons, sterilizing and then transversally cutting into slices of 4mm-5mm; debitterizing the slices, dipping into xylitol, putting in dishes, freezing for sublimation drying in a vacuum condition, evaporating and drying in a vacuum condition, absorbing clean dry air to break the vacuum condition, transfer-packaging the splices by using a high oxygen-insulation material in a controlled dry environment, and then packaging the slices in a low vacuum condition to obtain FD (freeze-dried) lemon slices. The producing method of debitterized low-carbohydrate freeze-dried lemon slices is low in energy consumption and high in production efficiency; the prepared lemon slices have biological characteristics of lemon in aspects of shape, color, freshness and aroma, and have low carbohydrate, low bitter and good taste; the slices can be made to be drunk as tea, and can be used as medicine; the slices are convenient for storage and use and high in additional values, have lemon nutrition components and low-carbohydrate health care function; and the producing method of debitterized low-carbohydrate freeze-dried lemon slices solves the problem that orchard workers are difficult to sell defective lemons, and makes a contribution to increase of income.

Owner:SICHUAN HUATONG LEMON