US Patent No. 7,595,081 (Sept. 29, 2009), W. Bellar, St. Charles, MO.
Non-flour containing baked food products are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing the matrix of egg protein and soy protein isolate. The foods may be used by celiacs and are sufficiently low in net carbohydrates as to be useful in diet programs requiring limited carbohydrates for weight loss. An sample dough or batter formula includes 10 to 75% by weight whole eggs, 5 to 15% by weight water dispersible soy protein isolate, 0.1 to 2% by weight hydrocolloid and water in appropriate amounts to form a supporting matrix when baked or cooked.