Abstract: The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient. These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.
Type:
Grant
Filed:
December 10, 2014
Date of Patent:
May 16, 2017
Assignees:
Consejo Superior De Investigaciones Cienfificas
Inventors:
Mario Sandoval Huertas, Marta Miguel Castro, Marta Garces Rimon, Rosina Lopez FandiƱo