PROTEIN-BASED FOOD PRODUCT AND ASSOCIATED PRODUCTION METHOD
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Jul 8, 2009
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Jan 9, 2007
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Abstract
The aim of the invention is to obtain a food product, in particular a snack product, which has a favourable nutrient physiology and a crispy, brittle texture, and an associated production method. To achieve this, the food product is substantially devoid of starch and has a foamed structure and the solid content has a protein fraction of at least approximately 25% by weight, at least 65% by weight of the protein fraction consisting of gelatin and/or collagen hydrolysate.
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