Abstract: Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging between 1 and 5%, those percentages being expressed by weight relative to the total weight of the commercial product, and method for making said frozen dessert with very high protein and very low calorie content.

Abstract: The subject of the present invention is a food preparation in the form of a raw batter capable of being shaped, in particular into sticks, balls, patties or portions, capable of being directly cooked at the time of consumption by any type of cooking, in particular in a fryer, and allowing the production of products copying or resembling traditional potato-based products such as, for example, chips, dauphine potatoes, deep-fried potato balls, “rosti” potatoes or potato pancakes, the said food preparation having a reduced protein content and a low carbohydrate and lipid content.

Abstract: The invention concerns a high protein and low calorie food preparation in the form of a raw batter capable of being shaped, in particular into sticks, balls, patties or portions, designed to be cooked directly at the time of consumption and enabling to obtain products copying or resembling traditional potato-based products. The invention also concerns the method for preparing the food batter and food preparations obtained by said method.

Abstract: The invention relates to a protein-rich, low-calorie food preparation in the form of round, oval, rectangular or square garnished dough for the production of products that imitate or resemble traditional pizza-type products. The inventive preparation is characterised in that it contains in percentages expressed in weight of the commercial product:—a total protein content (measured in N×6.25) of between 8.5 and 28%, preferably between 10 and 20% and, better still, between 10 and 18%;—a carbohydrate content of between 11 and 29%, preferably between 11 and 20% and, better still, between 12 and 18%;—a lipid content of between 1 and 10%, preferably between 1.5 and 7% and, better still, between 2 and 6%—a water content of between 10 and 40%; and a caloric value of between 90 and 200 Kcal per 100 g and preferably between 130 and 180 Kcal per 100 g.

Abstract: The invention concerns a high-protein and low-calorie food preparation in the form of a dough adapted to be shaped, in particular into rolls, balls, patties, or baguettes, for making products imitating or resembling traditional bread-type products, and having, the percentages being expressed in weight of the commercialised product: a total protein content (measured in N×6.25) ranging between 5 and 25%, preferably between 6 and 23%, and more preferably between 7 and 22%; carbohydrate content ranging between 10 and 27%, preferably between 10 and 26%, and more preferably between 11 and 25%; a lipid content ranging between 0.01 and 2%, preferably between 0.05 and 2%, and more preferably between 0.09 and 1.75%; a water content from 45 to 70%. The invention also concerns the bakery products obtained by using said food preparation.

Abstract: The invention concerns a frozen dessert with very high protein and very low calorie content having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging between 1 and 5%, those percentages being expressed by weight relative to the total weight of the commercial product. The invention also concerns the method for making said frozen dessert with very high protein and very low calorie content.

Abstract: The invention concerns a high-protein and low calorie dietetic product, in the form of a sweet or savoury cake, cooked and deep-frozen. Said deep-frozen high-protein and low-calorie cake has a protein content ranging between 15 and 25%; a carbohydrate content between 5 and 10% and a lipid content between 1 and 5%. Its water content ranges between 40 and 72% and its calorie value ranges between 120 and 200 Kcal per 100 g.