HIGH PROTEIN POWDER MIX

Abstract

This description provides a high-protein powder food composition that can be reconstituted to form a creamy, yogurt-like or shake-style food with optional inclusions, offering the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powder food composition includes a synergistic combination of two or three distinct whey protein powders.

Description

HIGH PROTEIN POWDER MIX CROSS REFERENCE TO RELATED APPLICATIONS This application claims the benefit of U.S. provisional application No. 62 / 744,292, filed on October 11, 2018. The entire contents of the aforementioned application are incorporated herein by reference. FIELD OF INVENTION This description refers generally to powdered food products and, more specifically, to high-protein powdered food products that can be reconstituted to form a creamy, shake-like food. In some approaches, the creamy, shake-like food may be further blended with other inclusions, including, but not limited to, fruits, rice, nuts, seeds, grains, granola, combinations thereof, and similar ingredients. BACKGROUND OF THE INVENTION There is a growing consumer demand for convenient breakfast foods that offer both flavor and nutritional benefits. On-the-go lifestyles, such as eating out or at work during meals, make ready-to-serve options very appealing. Furthermore, consumers prefer foods and snacks that are tasty and nutritious, easy to prepare, mess-free, and easy to clean up afterward. Delivering excellent flavor attributes is often associated with time-consuming preparation steps, such as chopping, mixing, blending, and cooking fresh ingredients to provide the right balance of desirable taste and texture experiences. Often, many separate, measured ingredients are required. MA / 1 / ZUZ1 / U4UO carefully, or are perceived as necessary to provide the final experience and desired organoleptic characteristics. These may include creamy food bases, fruit pieces, nuts, clusters, protein powder, added flavor, or flour-like materials, to suggest just a few examples. It would be advantageous to mimic ready-to-eat, creamy-style shake products to have an instant, dairy-like creamy consistency without the actual need for added dairy components that would require refrigeration. Consumers often prefer to be able to mix and coat their food with a creamy, flavorful base material that tends to provide an enhanced sensory experience.The ability of a food or snack to quickly achieve a desired creamy texture with, in some cases, minimal effort and without the need for added dairy components, and / or with a prolonged time where the food retains its desirable flavor attributes is highly desirable. One way to simplify preparation is by using powdered foods, as powdered materials, which can be reconstituted, are often preferred for convenience. However, in some cases, a problem when trying to replicate ready-to-eat creamy blended foods using consumer-reconstituted powdered materials is that the necessary level of added liquid, such as water, to achieve a desirable instant creamy texture can be difficult to achieve with minimal mixing. There's a trade-off where the amount of liquid is crucial to the final result, but the amount to add isn't immediately obvious. This can lead to a trial-and-error approach by the consumer, which is inconsistent with the desire for convenient and great-tasting breakfast foods. It would be advantageous to have a method of adding liquid that easily reconstitutes the powder with minimal mixing. Another problem with powdered materials is the challenge of hydrating or reconstituting the powders uniformly. High-protein blends tend to be problematic when reconstituting. Dairy proteins are widely used in a large number of food preparations, often as emulsifiers, texturizing agents, or nutritional supplements, to name a few applications. Dairy proteins tend to be problematic in powder blends because uniform reconstitution can be challenging, and often the higher the protein levels, the more difficult it is to achieve an easily hydrated food that is smooth and creamy. Consumers typically expect powder blends to disperse immediately in a liquid with minimal mixing. Whey protein is a type of dairy protein often used in powdered and blended foods. Unfortunately, the higher the whey protein content in a mix, the more difficult it is to properly hydrate high-protein powders because, in general, protein powder is more hydrophilic and re-wets too quickly at the surface. In many situations, a high-protein powder is difficult to wet and disperse in fluids because the protein powder remaining on the surface of the liquid forms visible clumps during mixing. When protein levels exceed 50 percent in a powder mix, these protein dispersibility problems become even more pronounced. MA / 1 / ZUZ1 / U4UO the SUMMARY OF THE INVENTION In one aspect, the present description describes a high-protein powdered food mix capable of being reconstituted to a shake-style viscosity with one or more fluids. In some approaches, the powdered food mix includes approximately 50 percent by weight or more of protein provided by a whey protein blend of at least two distinct whey protein powders; a non-dairy creamer powder; a hydrocolloid powder system; a vegetable and / or fruit powder as a dispersibility aid; and minerals selected from one or more of calcium, potassium, magnesium, iron, phosphorus, or combinations thereof provided by at least one of the protein blend, the non-dairy creamer powder, the hydrocolloid powder system, or the vegetable / fruit powder. In other aspects or embodiments, the high-protein powder food mix of the preceding paragraph may be combined with one or more optional features in any combination thereof. These optional features include those where the whey protein mix includes at least two of an agglomerated whey protein powder, an acidified whey protein powder, and a high-fat whey protein powder; and / or where the whey protein mix includes an agglomerated whey protein powder combined with an acidified whey protein powder and / or a high-fat whey protein powder; and / or where the agglomerated whey protein powder consists of agglomerated whey protein particles having an agglomeration size of approximately 0.4 to approximately 630 micrometers.and / or where the agglomerated whey protein powder has approximately 90 percent by weight or more of whey protein; and / or where the acidified whey protein powder has a pH of approximately 3 to approximately 5; and / or where the acidified whey protein powder has approximately 70 to approximately 85 percent by weight of whey protein; and / or where the high-fat whey protein powder has approximately 10 to approximately 15 percent fat; and / or where the high-fat whey protein powder has approximately 60 to approximately 80 percent whey protein;and / or wherein the whey protein blend includes 40 to approximately 70 percent by weight of agglomerated whey protein powder, approximately 20 to approximately 40 percent by weight of high-fat whey protein powder, and approximately 0 to approximately 25 percent by weight of acidified whey protein powder; and / or wherein the whey protein blend includes an excess of agglomerated whey protein powder with respect to one or both of the acidified whey protein powder and the high-fat whey protein powder;and / or wherein the ratio of whey protein agglomerated powder to the sum of acidified whey protein powder and high-fat whey protein powder is approximately 1:1 to approximately 2:1, preferably 1:1 to approximately 1:5:1, more preferably approximately 1.2:1; and / or wherein the powder mixture includes approximately 2 to approximately 5 percent by weight of the hydrocolloid powder system; and / or wherein the hydrocolloid powder system includes a mixture of two carrageenan gums powder; and / or wherein the hydrocolloid powder systems include a mixture of kappa carrageenan and tata carrageenan; and / or wherein the hydrocolloid powder system includes approximately 1.5 to approximately 6 times more kappa carrageenan than tata carrageenan; and / or where the vegetable powder is mushroom powder;and / or wherein the powder mixture includes no more than approximately 1 percent by weight of the vegetable powder; and / or wherein the mushroom powder has a particle size of 120 mesh or smaller; and / or wherein the powder mixture includes approximately 3 to approximately 6 percent by weight of the non-dairy cream powder, preferably approximately 4 to approximately 5 percent by weight; and / or wherein approximately 30 to approximately 40 grams of the powder mixture, when reconstituted with approximately 60 to approximately 150 ml of water, forms a milkshake-like consistency having a viscosity of approximately 10 to approximately 4,000,000 cP; and / or further comprising a fruit powder containing pectin; and / or wherein the powder mixture includes approximately 8 to approximately 12 percent of the fruit powder containing pectin;and / or where the powder mix includes approximately 10 to approximately 20 mg / g of calcium and approximately 0.1 to approximately 2 mg / g of magnesium provided by one or more of the protein blend, the hydrocolloid system, or the non-dairy creamer; and / or where the high-protein food mix powder is not fortified. In other aspects of this description, a packaged food product is described in which the product includes the powder mixture as described in either of the two preceding paragraphs. In some approaches, this powder mixture is provided in a first sealed compartment. In other approaches, the packaged food product also includes a second NIA / 1 / ZUZ1 / U4UO The sealed compartment contains non-powdered components. The non-powdered components may be selected from clusters, roasted ingredients, puffed or popped ingredients, flakes, nuts, fruit pieces, seeds, granola, rice, oats, and mixtures thereof. In some approaches, the second sealed compartment is removable and contained within the first sealed compartment. BRIEF DESCRIPTION OF THE FIGURES Figure 1 is a particle size graph. Figure 2 is a graph of viscosity relative to shear rate. DETAILED DESCRIPTION OF THE INVENTION This description provides a high-protein powder food composition that can be hydrated or reconstituted to form a creamy, yogurt-like or shake-style food with optional inclusions blended in, providing the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat shake-style products. In one aspect, the high-protein powder food composition includes a unique blend of two, and preferably three, distinct types of whey protein powder that demonstrate a synergistic effect with respect to powder hydration when used in a high-protein powder composition or dry mix.Therefore, the powdered food compositions of the present invention, due to the synergistic blend of whey proteins, can provide high levels of milk protein in an easily reconstituted or hydrated composition. To this end, the powder compositions of the present invention include approximately 50 percent by weight or more of milk protein (in other approaches, approximately 50 to approximately 75 percent by weight of milk protein, and in other approaches). ML / 1 / ZUZ 1 / U4UO (approximately 50 to approximately 60 percent by weight of milk protein) and can still be reconstituted by hand-mixing with liquids (such as water) to obtain a creamy, smooth food. In another aspect, the high-protein powder food compositions described herein include a synergistic blend of whey protein powder combined with a hydrocolloid powder system and / or an optional powdered fruit or vegetable dispersibility aid. The optional hydrocolloid and / or vegetable system and / or powdered fruit dispersibility aid tend to complement the synergistic whey protein blend and aid in the hydration or uniform dispersion of the high-protein powders. In one approach, the hydrocolloid powder systems include a blend of powdered carrageenan, and in some approaches, a blend of kappa-carrageenan and carrageenan powder.In other approaches, the dispersibility aid in the form of vegetable or fruit powder has a particle size of 120 mesh or smaller, and in some approaches, the mushroom powder and / or a fruit powder containing pectin has a selected particle size. In other respects, the powdered food compositions of the present invention are not fortified, but still provide high levels of minerals from a selected group of multifunctional ingredients that can supply the necessary minerals without additional or supplemental fortification. The minerals include calcium, potassium, magnesium, iron, phosphorus, or combinations thereof. Preferably, the minerals include calcium, magnesium, and combinations thereof, which are provided by one or more of the ingredients in the powdered food composition. The compositions of the present, in other approaches, provide a complete snack or light meal kit that provides a hand-sized food composition that fits easily inside a backpack, purse or briefcase, providing a controlled method for adding the correct amount of liquid to the mixing material where the powdered food composition develops an instant creamy consistency. Regarding more specific aspects, the high protein powder food composition is a mixture of dry powder (i.e., moisture levels less than approximately 1 percent by weight, in other approaches, less than approximately 0.5 percent by weight) that can be hydrated or reconstituted to form a creamy food with liquids as a combined dough, similar to yogurt or shake style.The high-protein powder food composition, in one approach or modality, includes approximately 50 percent by weight or more of protein provided by at least one unique whey protein blend of at least two and preferably three distinct whey protein powders; a hydrocolloid powder system that preferably includes a blend of two distinct carrageenan gums, a non-dairy creamer powder, and optionally a dispersion aid in the form of vegetable or fruit powders (preferably a fruit powder containing pectin and / or mushroom powder). Each component will be described in more detail below. Synergistic blend of whey protein powder Whey protein powder blends include a synergistic mix of two or three different whey protein powders. In one approach, the different whey protein powders include at least one agglomerated whey protein powder combined with one or both of a whey protein. ML / 1 / ZUZ 1 / U4UO acidified whey protein powder and / or a high-fat whey protein powder. In another approach, the distinct whey protein powders in this synergistic blend include agglomerated whey protein powder combined with high-fat whey protein powder. In other approaches, the distinct whey protein blend includes all three powders: agglomerated whey protein powder, high-fat whey protein powder, and acidified whey protein powder. The high-protein powder food composition includes approximately 30 to approximately 50 percent by weight of the whey blend (i.e., all two or three whey powders), and in other approaches, approximately 30 to approximately 40 percent by weight of this whey blend. Agglomerated whey protein powder, in some approaches, is an instantized or agglomerated whey protein containing whey protein particles with an agglomeration size of approximately 0.4 micrometers to approximately 630 micrometers. Agglomerated whey protein powder contains approximately 90 percent by weight or more whey protein (preferably approximately 90 to approximately 95 percent by weight whey protein), a pH of approximately 6 to approximately 7, and fat, but only approximately 1 percent by weight or less. In some approaches, the powdered food composition includes approximately 15 to approximately 25 percent by weight of agglomerated whey protein powder; in other approaches, approximately 15 to approximately 20 percent by weight.Within the synergistic whey protein blend, agglomerated whey protein powder is the major component of the blend, where the whey blend may include approximately 40 to approximately 70 percent by weight of agglomerated whey protein powder, and in other approaches, approximately 45 to approximately 55 percent by weight of agglomerated whey protein powder. In some approaches, the agglomerated whey protein powder is an isolated agglomerated whey protein powder. Acidified whey protein powder is a whey protein powder treated to have a lower acidity than other protein powders. In some formulations, acidified whey protein powder has a pH of approximately 3 to approximately 5. It contains approximately 70 to approximately 85 percent whey protein by weight, and fat, but approximately 1 percent by weight or less. In some formulations, acidified whey protein powder has a particle size of approximately 0.4 to approximately 630 micrometers. This whey protein powder is optional, but preferred in synergistic blends.In some approaches, the powdered food composition includes approximately 0 to approximately 15 percent by weight of acidified whey protein powder; in other approaches, approximately 5 to approximately 15 percent by weight; and in still other approaches, approximately 5 to approximately 10 percent by weight. Within the synergistic whey protein blend, the acidified whey protein powder provides approximately 0 to approximately 25 percent by weight of the synergistic blend; in other approaches, approximately 15 to approximately 25 percent by weight of the synergistic blend; and in still other approaches, approximately 15. MA / 1 / ZUZ1 / U4UO up to approximately 20 percent by weight of this blend. In some approaches, acidified whey protein powder is an isolated powder of acidified whey protein. High-fat whey protein powder is the third type of whey protein in the synergistic blend and contains higher levels of fat than the other two components. For example, in some formulations, this whey protein powder has approximately 10 to 15 percent fat, while in others, it has approximately 10 to 13 percent fat. This whey protein powder also contains at least approximately 60 percent whey protein by weight, and in some cases, approximately 60 to 80 percent whey protein by weight, and in others, approximately 70 to 80 percent whey protein by weight. High-fat whey protein powder also has a pH of approximately 6 to 7.In other approaches, high-fat whey protein powder has a particle size of approximately 0.4 to approximately 630 micrometers. In some approaches, the powdered food composition includes approximately 5 to approximately 15 percent by weight of high-fat whey protein powder; in other approaches, approximately 6 to approximately 11 percent by weight. Within the synergistic milk whey protein blend, high-fat milk whey protein powder provides approximately 20 to approximately 40 percent by weight of the synergistic blend, and in other approaches, approximately 20 to approximately 30 percent by weight of the synergistic blend. MA / 1 / ZUZ1 / U4UO focuses, high fat whey protein powder is a high fat whey protein concentrate. In some approaches, this synergistic blend of whey protein powder is a mixture of at least agglomerated whey protein powder and high-fat whey protein powder. Acidified whey protein powder is optional, but preferably included in the blend. For example, the synergistic blend might include, based solely on the blend of the three whey powders, approximately 40 to approximately 70 percent by weight of agglomerated whey protein powder, approximately 20 to approximately 40 percent by weight of high-fat whey protein powder, and approximately 0 to approximately 25 percent by weight of acidified whey protein powder (preferably, approximately 15 to approximately 25 percent by weight of acidified whey protein powder).In other approaches, the synergistic whey protein blend includes an excess of agglomerated whey protein powder relative to the sum of optional acidified whey protein powder and high-fat whey protein powder. In other approaches, the whey ratio of the agglomerated whey protein powder to the sum of the acidified whey protein powder and high-fat whey protein powder is approximately 1:1 to approximately 2:1, preferably 1:1 to approximately 1:5:1, and more preferably approximately 1.2:1. This unique blend of two or three distinct whey protein powders proved advantageous for achieving rapid and even hydration of a high-protein powder mix. ινίΛ / 1 / zuz i / u^uo ia Hydrocolloid system The powdered food compositions of the present invention also preferably include a hydrocolloid system which, in some approaches, includes gums, starches, or combinations thereof. In other approaches, the hydrocolloid system is a mixture of two carrageenan gums. In one aspect, the combination is selected from a mixture of kappa carrageenan and iota carrageenan. In some approaches, the powdered food composition includes approximately 2 to approximately 5 percent by weight of the hydrocolloid system. In other approaches, the hydrocolloid system includes more kappa carrageenan than iota carrageenan. In still other approaches, the hydrocolloid system further includes approximately 1.5 to approximately 6 times more kappa carrageenan than iota carrageenan. Aids in dispersion In some approaches, the powdered feed composition may also include a powder as an additional dispersibility aid, which optionally assists in the hydration and uniform dispersion of the powders. In one approach, the dispersibility aid is a fruit powder, a vegetable powder, or a mixture of these. In other approaches, the dispersibility aid is a fruit powder containing pectin. In still other approaches, the dispersibility aid is mushroom powder. In some approaches, the powdered feed composition includes no more than approximately 1 percent by weight of the vegetable powder and approximately 5 to approximately 10 percent of the fruit powder. In still other approaches, these dispersibility aid powders have a small particle size, such as approximately 120 mesh or smaller.These powders can also contribute other characteristics to the mixture, such as vitamins and minerals. For example, vegetable powder (and in particular, mushroom powder) can provide vitamin D. Non-dairy powdered creamer The cream portion of the powdered food composition may include skimmed milk powder, milk protein powder, carbohydrates from powdered dairy sources, dairy fats and oils, and derivatives thereof. The powdered food composition may include approximately 1 to approximately 6 percent by weight of powdered cream ingredients and, in other approaches, approximately 2 to approximately 5 percent by weight. If a non-dairy creamer is used, it may be approximately 4 to approximately 5 percent of the composition. Optional components of the composition of powdered foods In some approaches, the powdered feed composition may also include optional powdered components or other optional components. For example, in some approaches, the powdered feed composition may include fruit powder, and in some approaches, the fruit powder may be a fruit powder containing pectin, such as the fruit powder dispersibility aids discussed earlier. In some approaches, the powdered feed composition may include approximately 5 to approximately 15 percent by weight of the fruit powder, and in other approaches, approximately 8 to approximately 12 percent by weight of the fruit powder. In still other approaches, the powdered food composition may also include minerals, such as calcium, potassium, magnesium, iron, phosphorus, and combinations thereof. In some approaches, the powdered food composition is not fortified with such minerals, but rather the minerals are provided through a deliberate selection of components already present in the composition. For example, MA / 1 / ZUZ1 / U4UO The food composition in powder form may include approximately 10 to approximately 20 mg / g of calcium and approximately 0.1 to approximately 2 mg / g of magnesium provided by one or more of the synergistic blend of whey protein powder, hydrocolloid system, vegetable powder, and / or non-dairy creamer. The components of the powdered food composition described above are dry-mixed to form a uniform powder mixture or composition. In use, a consumer hydrates or reconstitutes the powdered food composition to form a creamy, shake-like food by means of a fluid such as water. For example, approximately 30 to 40 grams of the powdered food composition or mixture are reconstituted with approximately 60 to 150 ml of water to form a shake-like consistency with a viscosity of approximately 10 to 4,000,000 cP. The hydrated food composition may exhibit shear fluidization behavior, where the viscosity decreases as the shear rate increases.The powdered food composition is designed to be reconstituted or hydrated with a liquid to produce a creamy food that, once combined, has optional crunchy, firm, or non-spongy inclusions. The hydrating fluid can be water (hot or cold), juices, non-dairy creamer, coffee, cocktails, alcohol, dairy cream, or mixtures thereof. Non-powder component In some approaches, the powdered food composition, preferably after reconstitution with liquid, can be combined with an optional non-powdered component. In some aspects, the powdered food composition and the non-powdered component are kept separate until the powdered food composition is hydrated to the desired texture or creaminess level. The non-powdered component can then be blended or incorporated into the hydrated food to form a final composition or whipped mixture. In one approach, the non-powdered component may include granola, clusters, toasted inclusions, puffed or popped inclusions, flakes, nuts, seeds, larger pieces of fruit and the like, and any mixture of these.The non-powdered component may include, but is not limited to, a bunch ingredient (e.g., soy, oats, corn, spelt, rice, ray, wheat, wild rice, einkorn, barley, sorghum, millet, or mixtures thereof in bunches, crushed, and / or extruded chunks); toasted ingredients (such as toasted rice, oats, wheat, quinoa, sorghum, corn, millet, or mixtures thereof); puffed or popped ingredients (including wheat, amaranth, quinoa, sorghum, corn, millet, or combinations thereof); flaked ingredients (sorghum, rice, corn, wheat, or mixtures thereof); nut ingredients (tree nuts, soy nuts, edible seeds, fruit nuts, pumpkin seeds, or mixtures thereof); seeds (chia, flax, sesame, sunflower, pepitas, or mixtures thereof); larger or non-powdered fruit pieces; and similar inclusions and combinations thereof. In addition to the powdered component and the optional non-powdered component, the final food composition may also include other optional components or ingredients. For example, the final food composition may further include a sweetener, such as, but not limited to, sugar, sugar syrups, high-intensity sweeteners, fruit, fruit syrups, and additional fruit powders. In one approach, the final food composition may include approximately 6 to approximately 25 percent by weight of sweetener. The final food composition may also include powdered tocopherol, such as approximately 0 to ML / 1 / ZUZ1 / U4UO approximately 3 percent by weight. Other optional ingredients include flavors and seasonings, such as, but not limited to, natural flavors and seasonings, extracts and flavors with other natural flavors (WONF), other types of natural and artificial flavors, sweet and / or savory seasonings, salt, spices, other similar ingredients, and mixtures thereof. Optional additives may also include chocolate noodles and pieces. As mentioned above, optional flavors, seasonings, and the like may represent approximately 35 to 55 percent by weight of the final feed composition. These optional components may be blended with the powdered feed composition or with the non-powdered component as required for each application.As used in this description, the term "flavor" generally means a consumer's overall acceptance of a food as a result of the combination of the food's organoleptic properties, mouthfeel, and appearance. The term "organoleptic" generally includes the taste, texture, mouthfeel, smell, and / or sound of a food as experienced by the consumer upon ingestion. The phrases "relative flavor" or "relative organoleptic score" generally mean the difference between the average overall flavor score of a test product sample as reported by a panel of trained tasters and the average overall flavor score of a reference sample.In general, the quality of a consumer's dining experience, and therefore the effectiveness of a food in achieving the desired organoleptic qualities (such as replicating a ready-to-eat creamy food), can depend on the overall organoleptic properties and visual appeal of the food, which in turn can depend on its composition, structure, texture, mouthfeel, and / or, in some cases, processing. Although the qualities... ML / 1 / ZUZ1 / U4UO The gustatory properties of a food can include organoleptic properties and visual appeal; taste, texture, and / or mouthfeel can generally be related to a consumer's strong attachment to a food. These properties can be related to viscosity, pastiness level, and Instron performance. In one approach, the powdered food composition is provided in a container and lid combination or kit. The container may contain the powdered food composition, including the powdered component in a first sealed compartment, the non-powdered component in a separate sealed compartment, and may also contain other optional ingredients along with the first or second compartment. The first sealed compartment may contain the second sealed compartment in a nested configuration, where the second sealed compartment is sealed within the first sealed compartment, along with any of the features of the powdered food composition as described in any paragraph of this description. In some designs, the first sealed compartment may include a fluid fill line as an example of a controlled water addition feature. Therefore, during use, the consumer can remove the lid or other seal and then add the desired amount of fluid up to the fill line in the container. By mixing using low shear (such as hand-mixing with a spoon or other common kitchen utensil), the selected amount of liquid allows the powdered food component to hydrate to form a creamy yogurt or shake-like food instantly or quickly, while the non-powdered ingredients, when added, remain crisp, firm, and / or not spongy. The container may include an optional folding spoon or other item. ML / 1 / ZUZ1 / U4UO The mixing unit is detachably mounted on this. Thus, during use, a consumer detaches the scoop, adds liquid up to the fill line into the container with the powdered food composition, and mixes with the folding scoop to achieve the desired consistency. The scoop can then be used to consume the reconstituted food. The following table provides illustrative ranges of the various components in the high protein powder food composition or mixture. ML / 1 / ZUZ1 / U4UO the Table 1: Food composition with high protein content powder Component Percentage by Weight Agglomerated Whey Protein Isolate 15-20 Fruit Powder 5-15 Whey Protein Concentrate 5-15 Acidified Whey Protein Isolate 0-12 Non-Dairy Creamer 4-10 Kappa Carrageenan 2-5 Optional Components 1-5 Potato Carrageenan 0.5-2 Vegetable Powder 0.01-1 Mixed Tocopherol Concentrate (70%) 0-0.1 A better understanding of the present description and its many advantages can be clarified with the following examples. The following examples are illustrative and do not limit the scope or spirit of the present description. Those skilled in the art will readily understand that variations of the > Pi Ν C components, methods, steps, and devices described in these examples. Unless otherwise stated or evident from the context of the discussion, all § > The percentages, ratios, and parts indicated in the Examples and elsewhere in this description are by weight. EXAMPLES EXAMPLE 1 An evaluation of the particle size of several powders used in the compositions presented herein was carried out. Table 1 below and Figure 1 provide data on particle size (microns). Table 1 Sample No. Sample Name Average Surface Weight Average Volume Weight d(0.1) d(0.5) d(0.9) D[3,2] D[4,3] 1 Agglomerated Whey Powder 21.5 66.0 10.5 41.1 159.6 2 High Fat Whey Powder 14.8 43.0 8.2 27.3 98.7 3 Acidified Whey Powder 16.3 74.0 7.7 36.7 199.9 4 Kappa Carrageenan 10.1 38.6 5.2 33.9 80.6 5 Potato Carrageenan 11.6 37.1 6.4 34.8 71.1 EXAMPLE 2 Two powdered bases were reconstituted with water to measure viscosity. The first sample included mango and passion fruit powder flavors, and the second sample included pineapple and spinach powder flavors. The passion fruit and mango sample was hydrated with low levels of water, and the pineapple and spinach sample with high levels of water. Each sample exhibited shear fluidization behavior, where viscosity decreased as shear rate increased. The measured viscosity is shown in Figure 2. The terminology used herein is intended solely to describe examples of particular modalities and is not exhaustive. As used herein, the singular forms “a / an,” “an,” and “the” may be understood to include the plural forms as well, unless the context clearly indicates otherwise. The expressions “comprises,” “comprising,” “including,” and “having” are inclusive and therefore specify the presence of the characteristics, stages, operations, elements, and / or components, but do not preclude the presence or addition of one or more additional characteristics, stages, operations, elements, components, and / or groups thereof. The modality of the stages, processes, and operations of the method described herein should not be interpreted as necessarily requiring the order described or illustrated, unless specifically identified as a modality order. Additional or alternative stages may be used. When an element, layer, ingredient, or component is described as being on, coupled to, connected to, attached to, or alongside another element, layer, ingredient, or component, it may be directly on, coupled to, connected to, attached to, or alongside another element or layer, or there may be intermediate elements or layers present. Conversely, when an element is said to be directly on, directly coupled to, directly connected to, directly attached to, or directly alongside another element or layer, there may be no intermediate elements or layers. Other words used to describe the relationship between elements MA / 1 / ZUZ1 / U4UO should be interpreted similarly (e.g., between versus directly between, adjacent versus directly adjacent, etc.). As used herein, the term and / or includes any combination of one or more of the listed associated elements. The terms first, second, third, etc., may be used herein to describe various elements, components, regions, layers, and / or sections. These elements, components, regions, layers, and / or sections should not be limited by these terms. These terms may only be used to distinguish one element, component, region, layer, or section from another. Terms such as first, second, and other numerical terms do not imply a sequence or order unless the context clearly indicates one. Therefore, a first element, component, region, layer, or section discussed later could be called a second element, component, region, layer, or section without deviating from the objects in the illustrative configurations. It should be understood that each component, compound, substituent, or parameter described herein should be interpreted as being described for use alone or in combination with one or more of each and every one of the other components, compounds, substituents, or parameters described herein. It is further understood that each interval disclosed in this description should be interpreted as a disclosure of each specific value within the disclosed interval that has the same number of significant digits. Thus, for example, an interval from 1 to 4 should be interpreted as an explicit disclosure of the values ​​1, 2, 3, and 4, as well as any interval of those values. It is further understood that each lower limit of each interval disclosed herein should be interpreted as described in combination with each upper limit of each interval and each specific value within each interval disclosed herein for the same component, compound, substituent, or parameter. Therefore, this description should be interpreted as disclosing all intervals derived from combining each lower limit of each interval with each upper limit of each interval or with each specific value within each interval, or from combining each upper limit of each interval with each specific value within each interval. That is, it is further understood that this description also analyzes any interval between endpoint values ​​within the broad range. Therefore, an interval of 1 to 4 also means an interval of 1 to 3, 1 to 2, 2 to 4, 2 to 3, etc. Furthermore, specific values / quantities of a component, compound, substituent, or parameter described in the description or an example should be interpreted as a description of a lower or upper limit of a range and, therefore, may be combined with any other lower or upper limit of a range or specific value / quantity for the same component, compound, substituent, or parameter described elsewhere in the application to form a range for that component, compound, substituent, or parameter. The preceding description is provided for illustrative and descriptive purposes. It is not intended to be exhaustive or limiting. Generally, the individual elements or features of a particular configuration are not limited to that particular configuration, but, where applicable, are interchangeable and may be used in a selected configuration, even if not specifically shown or described. This can also vary in many ways. Such variations should not be considered departures from the description, and all such modifications are intended to be included within the scope of the description. Unless otherwise stated, all weights, ratios, and percentages are by weight.

Claims

1. A high-protein powder food mix capable of being reconstituted to a shake-like viscosity by one or more fluids, the powder food mix comprising: approximately 50 percent by weight or more of protein provided by a whey protein blend of at least two distinct whey protein powders; a non-dairy creamer powder; a hydrocolloid powder system; vegetable and / or fruit powder; and minerals selected from one or more of calcium, potassium, magnesium, iron, phosphorus, or combinations thereof provided by one or more of the protein blend, the non-dairy creamer powder, the hydrocolloid powder system, or the vegetable powder.

2. The high protein powder food mix of claim 1, wherein the whey protein mix includes at least two of an agglomerated whey protein powder, an acidified whey protein powder, and a high fat whey protein powder.

3. The high protein powder food mix of claim 2, wherein the whey protein mix includes an agglomerated whey protein powder combined with an acidified whey protein powder and / or a high fat whey protein powder.

4. The high protein powder food mix of MA / 1 / ZUZ1 / U4UO of claim 1, wherein the agglomerated whey protein powder consists of agglomerated whey protein particles having an agglomeration size of approximately 0.4 to approximately 630 micrometers.

5. The high protein powder food mix of claim 4, wherein the agglomerated whey protein powder has approximately 90 percent by weight or more of whey protein.

6. The high protein powder food mix of claim 2, wherein the acidified whey protein powder has a pH of approximately 3 to approximately 5.

7. The high protein powder food mix of claim 6, wherein the acidified whey protein powder has approximately 70 to approximately 85 percent by weight of whey protein.

8. The high-protein powder food mix of claim 2, wherein the high-fat whey protein powder has approximately 10 to approximately 15 percent fat.

9. The high-protein powder food mix of claim 8, wherein the high-fat whey protein powder has approximately 60 to approximately 80 percent whey protein.

10. The high protein powder food mix of claim 2, wherein the whey protein mix includes 40 to approximately 70 percent by weight of agglomerated whey protein powder, approximately 20 to approximately 40 percent by weight of high fat whey protein powder, and approximately 0 to approximately 25 percent by weight of acidified whey protein powder.

11. The high protein powder food mix of claim 2, wherein the whey protein mix includes an excess of agglomerated whey protein powder with respect to one or both of the acidified whey protein powder and the high fat whey protein powder.

12. The high protein powder food mixture of claim 11, wherein the ratio of whey protein agglomerated powder to the sum of acidified whey protein powder and high fat whey protein powder is approximately 1:1 to approximately 2:1, preferably 1:1 to approximately 1:5:1, more preferably approximately 1.2:

1.

13. The high protein powder feed mixture of claim 1, wherein the powder mixture includes approximately 2 to approximately 5 percent by weight of the hydrocolloid powder system.

14. The high protein powder food mix of claim 1, wherein the hydrocolloid powder system includes a mixture of two carrageenan gum powders.

15. The high protein powder feed mixture of claim 14, wherein the hydrocolloid powder systems include a mixture of kappa carrageenan and tata carrageenan.

16. The high protein powder food mixture of claim 15, wherein the hydrocolloid powder system includes approximately 1.5 to approximately 6 times more kappa carrageenan than ινίΛ / 1 / zuz i / u^uo ia 29 carrageenan ¡ota.

17. The high protein powder food mixture of claim 1, wherein the vegetable powder is mushroom powder.

18. The high protein powder food mix of claim 17, wherein the powder mix does not include more than approximately 1 percent by weight of the vegetable powder.

19. The high protein powder feed mixture of claim 17 or 18, wherein the mushroom powder has a particle size of 120 mesh or less.

20. The high protein powder food mix of claim 1, wherein the powder mix includes approximately 3 to approximately 6 percent by weight of the non-dairy cream powder, preferably approximately 4 to approximately 5 percent by weight.

21. The high protein powder food mix of any of claims 1 to 20, wherein approximately 30 to approximately 40 grams of the powder mix, once reconstituted with approximately 60 to approximately 150 ml of water, forms a shake-style consistency having a viscosity of approximately 10 to approximately 4,000,000 cP.

22. The high protein powder food mixture of claim 1, further comprising a fruit powder containing pectin.

23. The high protein powder food mixture of claim 22, wherein the powder mixture includes approximately 8 to approximately 12 percent of the pectin-containing fruit powder.

24. The high-protein powdered food mix of MA / 1 / ZUZ 1 / U4UO of claim 1, wherein the powder mix includes approximately 10 to approximately 20 mg / g of calcium and approximately 0.1 to approximately 2 mg / g of magnesium provided by one or more of the protein mix, the hydrocolloid system, or the non-dairy creamer. 5 25. The high protein powder food mix of claim 24, wherein the high protein powder food mix is ​​unfortified.

26. A packaged food product comprising the powder mixture of any one of claims 1 to 25 in a first sealed compartment 10 and further including a second sealed compartment containing non-powder components.

27. The packaged food product of claim 26, wherein the non-powdered components are selected from bunches, roasted ingredients, puffed or popped ingredients, flakes, nuts, fruit pieces, seeds, granola, rice, oats, and mixtures thereof.

28. The high protein powder food mix product of any of claims 26 to 27, wherein the second sealed compartment is removably contained within the first sealed compartment.