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Food bar

A technology for food bars and compositions, applied in the field of food bars, can solve the problems such as the inability to achieve the purpose

Inactive Publication Date: 2007-10-03
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prevalence of binders and large amounts of sugar has tended to defeat these purposes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] Composition % (weight)

[0079] Flavor binder 37.8%

[0080] Port BBQ Spice 4.5%

[0081] Peanuts (dry roasted) 11.0%

[0082] Rod God Small Curly Pretzel 14.0%

[0083] Trisun Sunflower Oil 3.0%

[0084] Freeze-dried chives 0.30%

[0085] Soy Crisp 80% #3191 Nuvex 14.0%

[0086] AM Hulled Sunflower Seeds 4.0%

[0087] Vitamin Blend 1.0%

[0088] Cereals, RTE, Shredd Wheat, Biscuits 5.7%

[0089] Wheat Kernel 4.0%

[0090] Nutrients Per Serving (45g)

[0091] Calories 148.8 Fat (total) 6.4g

[0092] Protein 8.g Saturated Fat 0.7g

[0093] Carbohydrates 20.6g Vitamin A RE 11.7mcg

[0094] Dietary fiber 6.3g Vitamin C 6.8mg

[0095] Cholesterol 0mg Sodium 745.5mg

[0096] % of calories from fat 33% % of calories from carbohydrates 48%

[0097] Flavor binder % (weight)

[0098] Nutriose FB-Roquette 54%

[0099] Distilled water (pure) 36%

[0100] Glycerin optim 99.7% USP DOW 9%

[0101] Salt, flour 0.6%

[0102] Nutrients Per Serving (45g)

[0103] Cal...

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PUM

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Abstract

A savory bar with good organoleptic properties. In one embodiment, the bar includes a binder comprising i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and / or fatty acid moieties. The food bar according the invention may include, for example, from 0.5 to 40 wt. % of the binder. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. The amount of sugar solids present in the overall bar is typically limited to no greater than 10 wt. % sugar solids, especially no greater than 5 wt. %. In accordance with another embodiment of the invention, the savory food bar comprises a binder including one or more fibrous ingredients having fewer than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50%, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and the binder including no greater than 5 wt. % mono- and disaccharide solids. The invention is also directed to the binder and to processes of preparing the binder and the food bars.

Description

Background of the invention [0001] Nutrition bars and other food bars have proliferated in recent years. Nutrition bars are convenient carriers for meal replacements and snacks for an energy boost. Especially as a meal replacement, nutritional bars may be used by those seeking to lose weight. [0002] While consumers prefer snacks and other foods that are healthier and help them achieve weight loss and other health goals, they are less inclined to sacrifice the sensory properties of their favorite foods or snacks. Therefore, it is important that food bars are palatable to consumers. [0003] Heretofore, commercial food bars have tended to be sweet. In part, this reflects the use of binders, which typically have higher sugar content. However, not all consumers prefer the taste of a food bar that provides an overall sweetness impact. Furthermore, it is believed that many consumers wish to avoid foods with high sugar levels and prefer complex carbohydrates or other macronutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/308A23L1/30A23L1/09
CPCA23L1/1643A23V2002/00A23L7/126A23V2200/21A23V2250/5114A23V2250/194A23V2250/6406A23V2200/332A23V2200/328
Inventor R·德克E·L·拉马
Owner UNILEVER NV
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