US 12,004,544 B2
Food product for chewing or swallowing difficulty
Reva Barewal, Portland, OR (US); Sarah Masoni, Milwaukie, OR (US); and Jason Ball, Portland, OR (US)
Assigned to SAVOREASE THERAPEUTIC FOODS INC., Dover, DE (US)
Filed by Savorease Therapeutic Foods Inc., Dover, DE (US)
Filed on Jan. 2, 2019, as Appl. No. 16/238,436.
Claims priority of provisional application 62/613,380, filed on Jan. 3, 2018.
Prior Publication US 2019/0200662 A1, Jul. 4, 2019
Int. Cl. A23L 33/115 (2016.01); A21D 2/18 (2006.01); A21D 2/26 (2006.01); A21D 13/50 (2017.01); A23D 7/005 (2006.01); A23D 9/00 (2006.01); A23L 11/00 (2021.01); A23L 27/30 (2016.01); A23L 29/262 (2016.01); A23L 29/269 (2016.01); A23L 33/00 (2016.01); A23D 9/007 (2006.01); A23L 33/105 (2016.01); A23L 33/17 (2016.01)
CPC A23L 33/115 (2016.08) [A21D 2/183 (2013.01); A21D 2/188 (2013.01); A21D 2/266 (2013.01); A21D 13/50 (2017.01); A23D 7/005 (2013.01); A23D 7/0053 (2013.01); A23D 9/00 (2013.01); A23L 11/00 (2016.08); A23L 27/30 (2016.08); A23L 29/262 (2016.08); A23L 29/269 (2016.08); A23L 33/00 (2016.08); A23D 9/007 (2013.01); A23L 33/105 (2016.08); A23L 33/17 (2016.08); A23L 33/40 (2016.08); A23V 2002/00 (2013.01)] 11 Claims
OG exemplary drawing
 
1. A crisp food product, comprising:
a foamed matrix comprising dehydrated aquafaba including a protein and a starch, and one or more of xanthan gum, guar gum, locust bean gum, gum karaya, gum tragacanth, or gum arabic as a viscosity-increasing and foam-stabilizing component;
a water-soluble fiber as a matrix-reinforcing component, the water-soluble fiber comprising one or more of hydroxypropylmethylcellulose, carboxymethylcellulose, or methylcellulose, the water-soluble fiber being configured to dissolve the crisp food product to a puree thick consistency in a human mouth;
a protein source comprising a different protein than the protein of the dehydrated aquafaba;
an incorporated starch comprising a different starch than the starch of the dehydrated aquafaba; and
a fat source in a range of 7.5% to 30% by weight of a mixture from which the crisp food product is formed, wherein
the crisp food product is a transitional food within an International Dysphagia Diet Standardisation Initiative (IDDSI) framework such that a 1.5 cm×1.5 cm sample of the crisp food product in the presence of one cubic centimeter of water for one minute disintegrates when thumb-blanching pressure is applied with a fork, and dissolves to level 4 puree consistency under the IDDSI framework.