The present invention is based in part upon the discovery that the
manufacture of high-protein foods, food supplements, and food additives
can present improved organoleptic properties with significantly greater
protein concentrations that previously available. The formulations
incorporate only minimal artificial and manufactured food components and
are typically exemplified in a protein-maximized, fat and carbohydrate
minimized liquid or frozen food supplement composition than can also be
modified to the form of a dried powder or granulated product as well as a
frozen yogurt, pudding, ice cream, sherbet, or sorbet that may include as
little as 20% and as much as 70% by weight of a water soluble protein, as
well as sweetening, flavoring, and coloring agents, all based in an
aqueous emulsifying dispersion.
