Powdered food composition for preparing functional, natural, vegan, gluten-free and lactose-free biscuits, with sensory and nutritional variations.

Description

1 / 3 Powdered food composition for preparing functional, natural, vegan, gluten-free and lactose-free biscuits, with sensory and nutritional variations. Field of invention

[001] The present invention relates to the technical field of natural, functional and vegan foods, applicable to both human and pet food. More specifically, it is a powdered food composition intended for the preparation of crunchy, moldable and stable biscuits, free from gluten, lactose, refined sugars and ingredients of animal origin, with the possibility of sensory and nutritional variations, such as the addition of fruits, spices or natural coloring agents. State of the art

[002] Currently, the market offers ready-made biscuit mixes for both human and pet food. However, a large portion of these mixes contain synthetic additives, preservatives, gluten, lactose, and animal-derived ingredients, limiting their consumption by individuals with dietary restrictions, children, vegans, and sensitive animals. In the pet food sector, industrially produced products with highly processed ingredients, low nutritional density, and little versatility for personalized application predominate. In the human food sector, there is a scarcity of natural, balanced, healthy, and safe mixes, especially in formats that allow for customization and handcrafted decoration. Technical problem

[003] The technical problem faced by the industry is the absence of a truly natural and functional powdered food product that is: Versatile and applicable for both human and animal consumption; Moldable and stable during baking, including for decorative shapes; Free of gluten, lactose, animal protein, refined sugar, additives and preservatives; Compatible with natural ingredients of color, flavor and aroma, without losing structure. Proposed solution

[004] The present invention proposes a functional and natural powdered food composition, the base of which combines whole or non-whole vegetable flours, structuring fibers, powdered vegetable fat and mild expanding agents. This base is compatible with the optional addition of natural ingredients, such as fruit flours (e.g., apple, beet, spirulina), spices (e.g., cinnamon, ginger, nutmeg, cloves) and Petition 870250095387, dated 10 / 19 / 2025, page 3 / 11 2 / 3 natural flavorings, without compromising its stability, texture, moldability, or shelf life. The composition offers high performance in forming cookie dough, allowing it to be prepared with the addition of only water, maintaining a moldable consistency and thermal resistance. After baking, the cookies have a crispy texture, firm structure, and stable color, even when using heat-sensitive vegetable ingredients. Unity of invention

[005] The invention comprises a single powder composition with possible variations of natural ingredients, all integrated into the same inventive basis. The different applications, such as use with powdered fruits, spices or in the neutral version, are preferred embodiments, without constituting distinct inventions. All variants maintain the technical properties of crispness, moldability, thermal stability and nutritional safety, applicable to both human and animal feed. Representative ingredients and technological function

[006] The powdered food composition of the present invention consists of ingredients classified into five main functional groups: a) Whole vegetable flours, with structural and textural functions, which may include oat flour, rice flour or other gluten-free grain flours; b) Structural fibers, with the function of retaining shape and providing thermal stability to the dough, including examples such as bamboo fiber and oat fiber; c) Powdered vegetable fat, which provides a crispy texture and buttery appearance to biscuits, as well as contributing to the stability of the powder during storage; for example, powdered palm oil; d) Expanding agent, with the function of slightly increasing the growth and reducing the density of the dough during baking, represented by sodium bicarbonate; e) Optional natural additives, with flavor, aroma or color functions, including powdered dehydrated fruit flours (such as apple, beet or spirulina), as well as natural spices (such as cinnamon, ginger, nutmeg and cloves).

[007] The combination of these ingredients results in a balanced composition, which generates a moldable, bakeable and stable dough, compatible with different shapes and decorative applications, without the use of eggs, milk, preservatives or artificial additives. Petition 870250095387, dated 10 / 19 / 2025, page 4 / 11 3 / 3 Technical advantages

[008] The proposed composition has the following main advantages: high thermal and structural stability of the dough, absence of gluten, lactose, animal protein and chemical additives, suitability for pet and human formulations, ease of preparation with water, compatibility with natural colors and flavors without loss of performance, crispy texture and firm structure after baking, possibility of fine shaping for decorated cookies. Examples of preferential realization

[009] Example 1 - Neutral version: The recipe is made without the addition of fruits or spices, resulting in mild-tasting biscuits, ideal for pets with food sensitivities and for use as a decorative base.

[010] Example 2 - Version with natural spices: The recipe incorporates spices such as cinnamon, ginger, nutmeg, and cloves, adjusted to avoid spiciness or bitterness, resulting in aromatic cookies with a Christmas flavor.

[011] Example 3 - Version with fruit flours: The recipe includes natural flours such as apple, beet, or spirulina, giving the cookies color and a light fruity flavor. The colors remain consistent after baking.

[012] Example 4 - Version for decorated cookies: The resulting dough accepts fine moldings and artistic shapes, allowing for the application of glazes and toppings without loss of structure. Petition 870250095387, dated 10 / 19 / 2025, page 5 / 11

Claims

1 / 2 CLAIMS 1. Powdered food composition for preparing functional, natural, vegan, gluten-free and lactose-free biscuits, with sensory and nutritional variations, characterized by comprising a mixture of whole vegetable flours, structuring dietary fibers, powdered vegetable fat and expanding agent, in order to result in a moldable, bakeable and crispy dough, compatible with application for human and animal consumption, 2. Powdered food composition, according to claim 1, characterized by optionally including powdered natural fruit flours selected from the group composed of apple, beetroot, carrot or spirulina, with the additional function of natural coloring and a light fruity flavor, 3. Powdered food composition, according to claim 1, characterized by optionally including selected natural powdered spices from the group comprising cinnamon, ginger, nutmeg and cloves, imparting a typical aroma and flavor without interfering with the stability of the dough.

4. Powdered food composition, according to claim 1, characterized by being activated exclusively by the addition of water or vegetable milk, without the need for eggs, butter or any ingredient of animal origin.

5. Powdered food composition, according to claim 1, characterized by generating a mass with thermal and structural stability compatible with fine moldings and decorative shapes, maintaining its shape after baking.

6. Powdered food composition, according to claim 1, characterized by being compatible with the application of natural colorants and coatings, without alteration of shape or breakdown of structure, 7. Powdered food composition, according to claim 1, characterized by being storable for at least 6 (six) months in dry packaging, without the use of artificial preservatives or chemical stabilizers, 8. Powdered food composition, according to claim 1, characterized by allowing manual or industrial preparation, including extrusion, molding, cutting, pressing or artisanal shaping processes. Petition 870250095387, dated 10 / 19 / 2025, page 8 / 11