Patent ID: 11871773
Assignee: INNOVATIVE FLOURS, LLC
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 20:
21. A composite plant-MCT flour, comprising:
complexed MCT oil comprised of MCT oil droplets or particles at least partially encapsulated by a wall structure; and
plant flour particles combined with the complexed MCT oil, wherein the plant flour particles comprise unmodified plant flour particles and modified plant flour particles depleted in polysaccharide obtained by high speed shearing,
wherein the wall structure comprises polysaccharide obtained from the modified plant flour particles, protein, emulsifier, and optionally co-emulsifier,
wherein the plant flour particles comprise or are derived from:
one or more gluten flours selected from the group consisting of wheat flour, barley flour, rye flour, spelt flour, and triticale flour, wherein the composite plant-MCT flour has reduced gluten and carbohydrates per unit compared to the one or more gluten flours alone;
one or more gluten-free flours selected from the group consisting of oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca flour, cassava flour, tigernut flour, soy flour, potato flour, millet flour, and quinoa flour; or
one or more gluten-free and low carbohydrate seed, nut, or vegetable flours selected from the group consisting of coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flower, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed flour, and fava bean flour;

wherein the protein is selected from the group consisting of pea protein, hemp protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, sacha inchi protein, chia protein, quinoa protein, whey protein, casein, egg protein, beef protein, chicken protein, fish protein, collagen, and combinations thereof,
wherein the emulsifier is selected from the group consisting of gum Arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar-agar, dextrin, monoglyceride, diglyceride, and combinations thereof, and
wherein the co-emulsifier, when included, is selected from the group consisting of calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphates, polyglycerol esters, polysorbate, sorbitan monostearate, sucrose fatty acid ester, and combinations thereof.