Note: Descriptions are shown in the official language in which they were submitted.
0 F~1~CKGROUND OF THE INVENTION
(a) Field of the Invention
The present invention relates to a confectionery product
having a protein to carbohydrate relative weight ratio higher
than 1. In particular, the invention relates to a diet bar for
use as part of a low calorie diet, especially a very low
calorie diet.
(b) Description of the Prior Art
Very low calorie formula diet containing the minimum daily
requirements of each of the minerals, proteins and digestible
carbohydrates required by man have achieved remarkable
commercial success . Such diets are usually formulated as a dry
powder for use when mixed with water, either to produce a
savory flavour drink resembling a soup, or a sweet flavour
drink resembling a milk shake. The diets are designed for use
as a sole source of nutrition over a lengthy period of time
and their use can lead to significant weight losses.
However, since the diet is consumed in liquid form any desire
on the part of the dieter to chew what is consumed as the
daily diet is frustrated unless the dieter consumes something
other than the formula diet itself. On the other hand, if the
dieter does consume something other than the formula diet
itself out of a desire to chew something, that can negate the
effect of the, diet and lead to a smaller than expected weight
loss, with consequent disappointment, and/or to the breaking
of the diet altogether.
~7hile some meal replacement bars for use in conjunction with
very low calorie formula diets have been proposed, such bars
have to date proved to be relatively unsatisfactory and
1
~~3~~.
generally do not meet abjectives of supplying protein without
an excess of carbohydrate, due to the requirements of the
manufacturing technology. High protein/low carbohydrate baked
or compressed products are known. However, known bars made by
a confectionery process have a poor taste and provide a
substitute for one or more meals in a very low calorie dietary
regimen which is much less palatable than the liquid formula
diet itself.
In order to produce a confectionery meal replacement bar for
use in conjunction with a very low calorie formula diet it is
necessary to overcome a number of interrelated problems.
Firstly, the bar must contain the necessary meal replacement
level of protein in the overall diet. While that may vary
depending on the form of presentation of the supplement,
generally a bar should contain sufficient protein to provide
at least about one-fifth and preferably at least about
one-third of a day's supply of protein within the confines of
the particular dietary regimen chosen. That will usually mean
the bar must contain at least 5 grams of protein, and
typically from about l0 to about 18 grams of protein, though
larger amounts of protein are riot necessarily excluded.
Secondly, the bar while having a sweet taste and not exceeding
the low energy content requirements of the diet, may at the
same time provide a proportion of the other nutrients, say
from about one-fifth to about one-third of a day's supply of,
for example, carbohydrate, fat, essential fatty acids,
vitamins and minerals. This is not obligatory, and will
depend on the type of dietary programme which is envisaged.
Thus the bar may contain a sufficient proportion of minerals
and vitamins to enable it to be used as a meal replacement
without detracting from the mineral and/or vitamin levels
supplied in the daily diet of which it is a part, in which
case the marked taste of any such minerals and/or vitamins
must be sufficiently masked.
2
Lastly, despite the previous requirements imposed, the bar
must be palatable, and at the same time sufficiently low in
calories so that it is compatible with a very low calorie
dietary regime.
U.S. Patent No. h,900,566 discloses bars which partially
overcome the current disadvantages of such dietary bars and
can be made by conventional confectionery processes. These
bars utilize for the carbohydrate component a mixture of a
digestible and an indigestible carbohydrate in suitable forms,
thus allowing the creation of a plastic mass that can be
shaped or formed by extrusion or rolling and subsequent
cutting into a bar shape or other appropriate form. This bar
contains an amount of carbohydrate material which is at least
equal in weight to the weight of proteinaceous material, and
may be up to 10 times the weight of the proteinaceous
material, whereby the desired reduction in calorie content is
achieved by a greater or a lesser admixture of an
indigestible, or poorly digestible non-fibrous carbohydrate;
the use of a non-fibrous material in this context reduces the
viscosity of the mixture and results in bars with imp~coved
organoleptic properties.
However, such a product is imposed with burdensome
requirements because it must possess a minimum percentage of
indigestible carbohydrate of molecular weight lower than 5000,
in order to reduce the calorific content, and remain
palatable.
It has now surprisingly been found that the use of certain
specific proteinaceous material alone or in combination with
others, provide an excellent material for producing a bar
having a higher proportion of protein than carbohydrate, and
that remains chewy and palatable. The use of such
proteinaceous material having a dissociation between water
3
absorption properties and other functional characteristics
render them suitable for such high protein bars without any
reverse effect on 'the palatability of the bar. Furthermore,
this confectionery product containing a majority of proteins
possesses very good organoleptic properties and satisfies the
dieter between each meal.
The present invention also provides a bar with higher
nutritional quality at the same time as lower calorific
content.
Proteinaceous materials usually used for the production of
previous confectionery bars having a protein: carbohydrate
weight ration lower than 1 possess associated functionality
such as high water absorption and high emulsification
properties. It has been surprisingly found that proteinaceous
material having dissociated functionalty such as low water
absorption and medium to high emulsification properties are
suitable for the production of confectionery bar having a
protein: carbohydrate relative weight ratio higher than 1.
OHJECTS OF THE INVENTION
It is one object of the present invention to provide a solid
substitute for one or more meals in a very low calorie dietary
regimen, which is at least as palatable as the various formula
diet products or the conventional foods used, and which has a
chewy texture.
Another object of the invention is to provide a palatable
confectionery product which is sufficiently low in calories so
that it is compatible With any very low calorie dietary
regime.
It is a yet further object of the invention to provide a
confectionery product as a bar containing a relatively high
4
e~ .x .,.,
proportion of protein and having a good, chewy, yet open
texture, with good organoleptic characteristics.
It is a yet further object of the invention to provide a
confectionery bar Which can be used as a vehicle fox other
special ingredients of a dietary, nutritional or
pharmaceutical nature, without imposing an undue burden in
terms of calorie content which might impede the use of the bar
for such purposes.
io
In accordance with the foregoing objects, it has surprisingly
been found that certain proteinaceous materials alone or in
combination with mixtures of digestible and/or optionally
indigestible, or poorly digestible carbohydrates, can be used
for the manufacture of such a confectionery product in the
form of a bar having a highly acceptable texture, and in which
the amount of protein exceeds the total amount of
carbohydrate.
Such products can provide the chewy texture required by the
dieter, and are otherwise organoleptically acceptable,
providing the necessary level of proteinaceous material
without an excessive intake of carbohydrate. The formulations
in accordance with the invention also surprisingly aid in
masking the taste of any minerals and/or trace elements which
are optionally present.
SUI~ZARY OF THE ~NVENTTON
Accordingly, the present invention provides a smooth and chewy
confectionery bar comprising:
- proteinaceous material having low water absorption
properties and medium to high emulsification properties:
- carbohydrate material selected from the group consisting of
digestible carbohydrate, poorly digestible carbohydrate,
indigestible carbohydrate, and mixtures thereof,
5
CA 02034145 2002-11-18
wherein the proteinaceous material and the carbohydrate
material are present in a relative weight ratio of from about
1:0 to about 1:0.999.
Generally, the proteinaceous material used for the present
invention comprise a mixture of "binding" proteins and
"filler" proteins but some of them may also be used alone. The
requirement for such a mixture is that whatever protein or
blend of proteins is used, it should have low water absorption
yet still be capable of binding the ingredients to give a
plastic extrudable mass. In practice, this translates to a
dissociation between water absorption and the other functional
properties of the proteinaceous material or protein blend. The
important factors are thus:
1) Low water absorption (less than 2.5 grams of water per
gram of protein at pH 5.5);
2) Capability of emulsification (emulsification proper-
ties better than would be expected from the low water
absorption, thus medium to high);
3) Viscosity not as important, but low to medium preferred.
The "binding" protein is selected from the group consisting
of: soy protein isolates, whey protein, whole milk protein,
pea protein, egg albumen, and wheat gluten.
Each binding protein used herein should possess the following
dissociated functionality: Low water absorption, and medium to
high emulsification properties.
The "filler" protein is selected from the group consisting
of: calcium caseinates, soy proteins, whey protein, pea
protein, wheat gluten, and egg albumen.
Properties that the filler proteins should possess are: low
functionality in general, with in particular low water
absorption and low viscosity.
Although in general each of these proteins may be used alone
6
') ~ .1
~~~~:~.,~ l
for the production of such a confectionery bar (except for the
whey proteins, pea proteins, wheat gluten, and egg albumen
that, when used as fillers thst can not be used alone), it is
preferred to use them in combination, particularly, the
preferred ratios used ranges between 75:25 and 25:75 (filler
to binder). The most preferred ratio is 54 parts of filler
protein for 46 parts of binder.
The carbohydrate material comprised in such a bar may
optionally comprise indigestible carbohydrate or poorly
digestible carbohydrate having a molecular weight lower or
equal to 18,000, such as, for example, polydextrose.
~iRTFF nF~c'RIPTZON OF ~REFEitRED EMBODIMENTS .
For confectionery purposes, and as desired or convenient,
manufacturers often produce and package bars in packs of two
or more bars. Thus, the product is hereby defined as "a
confectionery bar" whether or not one serving may consist of
more than one bar.
The invention relates to confectionery bars, which may or may
not be enrobed with chocolate, yoghurt, peanut, carob or other
type of coating material, in which the amount of proteinaceous
material exceeds the amount of carbohydrate material. The
carbohydrate material may consist of digestible carbohydrates
alone, or mixtures of digestible carbohydrates with poorly
digestible (or non-digestible) carbohydrates, or of poorly
digestible carbohydrates alone. The carbohydrate material may
be added as a solid, dry material, but is generally used as a
concentrated solution.
The proteinaceous materials used fox the invention may be
binding proteins, filler proteins, or mixtures thereof.
7
The binding proteins may be any protein which has low
absorption properties yet will emulsify and can create a
matrix an hydration. Specific examples are:
Soy proteins: PP-710*
PP-670*
PP-860* (no longer available commercially)
Ardex-R*
Ardex D-HD*
Profam G902*
Profam 5636*
Profam 5950*
Profam 5955*
Profam 5901*
Whey proteins: Functional
Whole milk protein: Functional, e.g. Refit (DMV)*
Pea protein: bloodstone Gold*
Egg albumen: Partially denatured
Wheat gluten: Partially devitalized
Generally, the preferred properties of the binding proteins,
from which a person skilled in the art should be able to
identify other soy proteins that could be used are:
1) low water absorption, preferably less than 2.5 grams of
water per gram protein at pH 5.5;
2) medium to high emulsification properties;
3) low to medium viscosity.
The filler proteins used for the invention may be any protein
which has been denatured by processing to a low level of
functional activity. Specific examples a.re:
Caseinates: Farbest 290*
Farbest 270*
Farbest 200*
Farbest 312*
*Trade-marks
8
Soy proteins: PP-860*
Ardex-R*
Whey proteins: Denatured
Pea proteins: bloodstone
Gold*
Wheat gluten: Revitalized
Egg albumen: Denatured
In addition to the above fillers, caseinate having been heat
treated before drum drying may also be used.
The preferred properties of the fillers, from which a person
skilled in the art should be able to identify other fillers
that could be used are:
1) low functionality in general, with in particular low water
absorption and low viscosity.
Although not disclosed here, other proteins may be later found
to possess the relevant properties and be suitable for the
production of the present invention.
Effectively, any of the binding can be used with any of the
filler proteins, but the optimal ratio will change for each
combination, with the limiting values of 100% of binding
protein on the one hand and, 1000 filler protein on the other
hand.(for the caseinates and soy proteins as filler proteins
only).
Thus, it is the properties of the mixture of proteinaceous
material that are important. The ultimate choice depends on
many factors including price, flavour and availability. For
example, Alanate 312* is superior to Farbest 290* but has an
obvious flavour which some people do not like. The same
applies to pea protein and some of the Profam* series. As far
as price is concerned, egg albumen and whey protein are 4 to
5 times as expensive as soy, and would only be used if price
was not a consideration. Wheat gluten is cheap, but has low
9
~flt-~~~~
nutritional value.
The best results far our purposes we obtained with PP-710*
and Farbest 290* in the ratio 54:46. However, the ratio can
vary as widely as from 65:35 to 40:60.
The carbohydrate material used for the invention may be a
sugar polymer such as, for exempla, polydextrose in a 70%
solution although sorbitol and xylitol may also be used in a
70% solution. This polymer is only partially metabolised in
the human body. Most of the product passes through the body
unabsorbed, and the principal utilisation pathway for the
remainder involves metabolism by intestinal micro-organisms to
form carbon dioxide and volatile fatty acids. Those acids can
then be absorbed and utilised as an energy source so that in
man the energy provided by polydextrose is 1 Kcal per gram.
However, digestible carbohydrates may be used in the
production of the present invention such as, for example,
honey, glucose-fructose syrup, sucrose, cocoa butter, high-
fructose corn syrup, peanut butter, nuts, and mixtures
thereof.
The optional coating may be a conventional coating product
freely available in the trade, or may be a custom-manufactured
product containing greater amounts of protein than is usual
that is, 15% or more of the weight of the coating may consist
of protein).
The present invention is produced by conventional
confectionery processes as defined in the several examples
following:
Example 1:
A liquid blend is prepared containing polydextrose (70%
solids), honey, glucose-fructose syrup (77o solids), liquid
lecithin, soya bean oil and vanilla flavour. This is
maintained at 40 C-45 C.
INGREDIENT: PER 1000 KG: NUTRITIONAL PROFILE per G:
Polydextrose 70% 453.2 kg
Protein: 0.000
Honey
216.7 kg
* Fat: 0.154
Glucose-fructose 164.5 kg
Carbohydrate; 0.307
Soya bean oil
87,7 kg
Polydextrose: 0.317
Lecithin 66 k
liquid 0
, . g
Kilocalories: 2
860
Vanilla flavour 1.08 kg .
Citric acid 1.00 kg
* Lecithin calculated at 8.0 kilocalories per gram.
A hard chocolate coating was then prepared by blending calcium
caseinate into a proprietary dark chocolate coating, X453,
manufactured by NEILSON*. A small amount of hydrogenated
vegetable oil was also incorporated into the blend, to keep
v~.scosity at an acceptable level. The formulation was
prepared according to the prescription below:
11
~~~~:~~..~
INGREDIENT: PER 1000 KG: NUTRITIONAL PROFILE per G:
Dark coating 453 700.00 kg Protein: 0.210
ALANATE 312 200.00 kg (*)Fat: 0.368
Coating fat 90.00 kg Carbohydrate: 0.389
Lecithin, liquid 10.00 kg Kilocalories: 5.539
(*) Lecithin calculated at
8.0 kilocalories per gram.
The main mix for each bar formulation ("CORE" mix] was
prepared to specifications indicated below. The ingredients
were thoroughly mixed in a single-shaft ribbon blender (10
minutes), after which half the liquid mix was blended in,
followed by the flavours, and the whole mixed for a further 5
minutes. The remaining amount of warm liquid mix was then
added, followed by the water, and the entire mixture further
blended to a homogenous plastic mass. It was then extruded
through a Werner-Lehara* 16" low-temperature former, and the
resultant ribbon was cut into oblong bars of weights
specified. Coating (as specified) was then applied to each
bar at about 45 C. Coated bars were cooled, individually
sealed into Mylar* wrappers, and packed in boxes.
12
~~~j~~~~
HONEY-PEANUT BAR: Weight per Weight per
mix in kg: mix in lbs:
Ingredient:
Soy Protein PP 710* 95.45 210.00
FARBEST 290* 79.54 175.00
Peanut flour(*) 11.82 26.00
Peanut flavour 1.36 3.00
Buttery caramel 2.72 6.00
Liquid mix 186.82 411.00
Water 10.45 23.00
TOTAL BATCH WEIGHT: +/-387.16 +/-854.00
Coating +/-68.00 +/-150.00
(*) Partially defatted; toasted.
CORE WEIGHT: 32.5g, range 32.0 - 33.58
FINTSHED BAR: 38.38 +/- 3%
Finished bars contained 15 grams protein and 12.7 grams
carbohydrate, of which 7.5 grams was fully available and 4.7
grams was the poorly digestible polydextrose.
Example 2:
An uncoated bar was prepared following the mixing and
extrusion procedures given in Example 1, except that the bar
was not enrobed with a coating. Bars were extruded at a
weight of 37.5 grams, giving bars containing 15 grams of
protein and 11:4 grams of carbohydrate, of which 5.7 grams was
fully available and 5.7 grams was the poorly digestible
polydextrose.
13
2~~~.~ ~~
Exempla 3:
The bar of Example 2 was coated with 6 grams of an enrobing
mixture prepared from 55 grams powdered sugar ( °°Icing Sugar" )
,
20 grams calcium caseinate (Farbest 200*) arid 25 grams water,
giving a bar of 43.5 grams weight with 16.1 grams protein and
14.7 grams carbohydrate, of which 5.7 grams was the poorly
digestible polydextrose.
to
Example 4:
A coated bar was prepared following the mixing and extrusion
procedures given in Example 1, except that the core of the bar
was prepared to the following formulation:
CHOCOLATE-ORANGE BAR Weight per Weight per
mix in kg: mix in lbs:
Inaredient
Soy Protein PP 710* 95.45 210.00
FARBEST 290* 79.54 175.00
Cocoa powder 11.82 26.00
Chocolate flavour 2.27 5.00
Orange oil , 0.68 1.50
Solution 186.82 411.00
Water (up to) 10.45 23.00
TOTAL BATCH WEIGHT: +/-387.03 +/-851.50
Coating +/-68.22 +/-150.00
CORE WEIGHT: 33.0g, range 32.0 - 34.0g
FINISHED BAR: 38.98 +/- 3~
14
Finished bars contained 15 grams protein and 12.7 grams
carbohydrate, of which 7.5 grams was fully available and 4.7
grams was the poorly digestible polydextrose.
Example 5:
An uncoated bar was prepared following the mixing and
extrusion procedures given in Example 1 but using the
formulation given in Example 4. Bars were extruded at a
weight of 38 grams, giving bars containing l5 grams of protein
and 11.4 grams of carbohydrate, of which 5.7 grams was fully
available and 5.7 grams was the poorly digestible
polydextrose.
Example 6:
The bar of Example 5 was coated with 7 grams of an enrobing
mixture prepared from 55 grams powdered sugar ( "Icing Sugar" ) ,
20 grams calcium caseinate (Farbest 200*) and 25 grams water,
giving a bar of 44 grams weight with 16.3 grams protein and
15.2 grams carbohydrate, of which 5.7 grams was the poorly
digestible polydextrose.
Example 7:
The formulation of Example 1 was mixed in a double-shaft
ribbon blender and extruded through a Vderner-Lehara* 32"
extruder equipped with a wire cut attachment. Large dies of
cross-section 1~" x.2~" were used, and slices corresponding to
a weight of 32.5 grams were cut off parallel to the die face.
These slices were then enrobed in a dark high protein
chocolate compound coating made from sucrose, hydrogenated
vegetable oil, calcium caseinate, cocoa powder, lecithin,
flavour, emulsifiers and stabilizers, containing 21% protein,
36% fat and 40% carbohydrate.
Finished bars were nutritionally identical with those of
Example 1, containing 15 grams protein and 12.7 grams
carbohydrate, of which 7.5 grams was fully available and 4.7
grams was the poorly digestible polydextrose.
Example 8:
A formulation identical to that of Example 4 was mixed in the
fashion described in Example 7, extruded in a 32"
Werner-Lehara* extruder with wire-cut attachment, and enrobed
w9.th the coating described in Example 7.
Finished bars were nutritionally identical with those of
Example 4, containing 15 grams protein and 12.7 grams
carbohydrate, of which 7.5 grams was fully available and 4.7
grams was the poorly digestible polydextrose.
Example 9:
25
A blend of 54 parts by weight soy protein isolate (PP-710*,
Protein Technologies International) and 46 parts by weight
calcium caseinate (Farbest 290*, Farbest Brands Inc.) was
prepared in a ribbon blender and labelled Protein Blend '°A".
Dry ingredients corresponding to the mix prescriptions given
below were placed in the bowl of an Artofex* dough mixer and
mixed gently until completely homogenous (5 minutes). Aqueous
liquids (high fructose corn syrup, honey, polydextrose
etcetera) were then added, mixed in (2 minutes) and followed
by the oil and lecithin. After further gentle mixing,
flavours were added, the whole mixed for a further 2 or 3
minutes, and the resultant mix tested for consistency. When
satisfactory, it was extruded through a Werner-Lehara* 16°'
continuous roll extruder equipped with a 1.25" x 0.5°' die, 8
across. The resultant ribbons were cut with a pneumatic knife
16
to an appropriate length for the indicated weight, and
subsequently enrobed in a high protein coating of the
composition indicated in Example 7.
HONEY°PEANUT BAR Weight per mix:
Ingredi ent kcts lbs
Protein Blend "A" 29.54 65.13
Polydextrase 70% 15.61 34.42
Honey 7.65 16.87
High fructose syrup 6.89 15.19
Soya oil 2.11 4.65
Lecithin 2.11 4.65
Peanut butter 2.04 4.50
Water up to 1.36 3.00
Flavours 1.15 2.54
Glycerol 0.45 1.00
Potassium sorbate 0.07 0.15
Citric said 0.03 0.07
' TOTAL BATCH WEIGHT: +/-- 69.01 +/-152.14
Coating (Example 7) +/- 12.18 +/-26.85
CORE WEIGHT: 35.0g, range 34.5 - 35.5g
FINISHED BAR: 41.0g +/- 3%
The nutritional analysis of the bars was calculated by the
Atwater method, based on the reconciliation below:
17
Constituent: Weight: Factor: Kilocalories:
Protein, casein:7.46@4.27 31.85
Protein, soy: 7.13@3.47 24.74
Protein, peanut:0.28@3.47 0.97
Protein, cocoa: 0.13@1.83 0.24
Fat, PKO: 2.10@8.84 18.56
Lecithin: 1.13@7.00 791
Soya oil: 1.07@8.84 9.46
Peanut oil: 0.50@8.37 4.19
Fat, cocoa: 0.06@8.37 0.50
Fructose: 2.96@3.68 10.89
Glucose: 2.43@3.68 8g4
Sucrose/others: 2.40@3.87 92g
CHO, peanut: 0.09@4.07 0.37
CHO, cocoa: 0.07@1.33 0.09
Polydextrose: 5.80@1.00 5.80 (+ fibre)
133.80
The weights of protein carbohydrate were
and calculated:
Protein, casein: 7.46 Fructose: 2.96
Protein, soy: 7.13 Glucose: 2.43
Protein, peanut: 0.28 Sucrose/others: 2.40
Protein, cocoa: 0.13 CHO, peanut: 0.09
CHO, CoCOa: 0.07
Polydextrose: 5.55
15.00 13.50
The bars thus d 15.00grams of protein 13.50 grams
containe and
total carbohydrate, of the poorly
which
5.55
grams
was
digestible carbohydrate,
polydextrose.
18
The overall nutritional profile of the bars was:
HONEY-PEANUT BAR Weight Protein Fat CHO Fibre
per
Ingredient: Bar (g): ------°-per bar-- --_-_--__
Calcium caseinate 8.285 7.46 - - -
Soy Protein Isolate8.098 7.13 - - -
Polydextrose, 70% 7.925 - - - 5.55
Honey 3.884 - - 3.09
Glucose-fructose 3.498 - - 2.69
77%
Hydrogenated PKO 2.098 - 2.10 -
Sucrose 2.014 - - 2.01 -
Lecithin 1.133 - 1.07 - -
Soya oil 1.01 - 1.07 - -
Peanut butter 1.036 0.28 0.50 0.09 0.07
Water 0.690 - - - -
Cocoa powder 0.555 0.13 0.06 0.07 0.18
Flavours 0.615 - - -
Glycerol 0228 - -
Potassium sorbate 0.041 - - - -
**
Citric acid 0.015 - - - -
Mono/diglycerides 0.012 - 0.01 - -
Sarbitan monost'e 0.006 - - -
Polysorbate 60 0.006 - - -
Nutritional analysis41.210 15.00 4.81 7.95 5.80
PER 100 GRAMS: 36.40 11.67 19.29 14.07
Example 10:
The procedures of Example 9 were followed except that the
formulation mixed, extruded and enrobed with a white high
protein yoghurt coating made from sucrose, hydrogenated
vegetable oil, calcium caseinate, whey and yoghurt powders,
lecithin and flavour, containing 21% protein, 36% fat and 40%
carbohydrate.
19
Constituent: Weight: Factor: Kcal:
Protein, casein: 7.46 @4.27 31.85
Protein, soy: 7.13 @3.47 24.74
Protein, cocoa: 0.29 @1.83 0.53
Fat, PKO: 2.10 @8.84 18.56
Lecithin: 1.13 @7.00 7.91
Soya oil: 1.07 @8.84 9.46
Fat, cocoa: 0.26 @8.37 2.18
Fat, butter: 0.22 @8.79 1.93
Fructose: 2.99 @3.68 11.00
Sucrose/other 2.40 @3.87 9.29
Glucose: 2.45 @3.68 9.02
CHO, cocoa: 0.16 @1.33 0.21
Polydextrose: 6.00 @1.00 6.00 fibre)
(+
132.68
The weights of tein and re calculated:
pro carbohydrate
we
Protein, casein: 7.46 Fructose: 2.99
Protein, soy: 7.13 Sucrose/others: 2.40
Protein, cocoa: 0.29 Glucose: 2.45
CHO, cocoa: 0.16
Polydextrose: 5.55
14.88 13.55
The bars thus contained 14.88 grams of protein and 13.55 grams
total carbohydrate, of which 5.55 grams was the poorly
digestible carbohydrate, polydextrose.
5
The overall nutritional profile of the bars was:
CHOCOLATE-ORANGE BAR Weight Protein Fat CHO Fibre
per
Inaredient: Bar (g): ----per bar-- ----
Calcium caseinate 8.285 7.46 - - -
Soy Protein Isolate8.098 7.13 - - -
Polydextrose 70% 7.925 - - - 5.55
Honey 3.884 - 3.09
Glucose-fructose 3.569 - - 2.74
77%
Hydrogenated PKO 2.098 2.10 - -
Sucrose 2.014 - - 2.01
Cocoa powder 1.380 0.29 0.26 0.16 0.45
Lecithin 1.133 - 1.07 - -
Soya oil 1.071 - 1.07 -
Water 0.690 - - - -
FlaVOUrs 0.575 - - - -
Butter 0.268 - 0.22 - -
Glycerol 0.228 - - -
Potassium sorbate 0.041 - - - -
Citric acid 0.015 - - - -
Mono/diglycerides 0.012 - 0.01 - -
Sorbitan monost'e 0.006 - - - -
PQlysorbate 60 0.006 -
Nutritional analysis 41.298 14.88 4.73 8.00 6.00
R 100 GRAMS: 36.03 11.45 19.37 14.53
40
Example 11:
The procedures of Example 9 were followed except that the
formulation mixed, extruded and enrobed had the composition
shown below, and a white, yoghurt-based coating was used for
the enrobing of the bars.
21
HONEY-ALMOND BAR Weight per mix:
Ingredient: kgs lbs
Protein Blend "A" 30.75 67.80
Honey 16.07 35.43
Polydextrose 70% 15.50 34.17
Almond butter 3.09 6.82
Lecithin 2.20 4.84
Water up to 1.25 2.75
Glycerol 0.45 1.00
High fructose syrup 0.45 1.00
Flavours 0.95 2.09
Potassium sorbate 0.07 0.15
Citric acid 0.03 0.07
TOTAL BATCH WEIGHT: +/- 70.81 +/-156.12
Coating (see below) +/- 12.50 +/-27.56
CORE WEIGHT: 35.0g, range 34.5 - 35.58
FINISHED BAR: 41. 0g -I-/- 3 %
The bar was coated with a white high protein yoghurt coating
made from sucrose, hydrogenated vegetable oil, calcium
caseinate, whey and yoghurt powders, lecithin and flavour,
containing 21% protein, 36% fat and 40% carbohydrate.
The Caloric value of the bar was calculated using the Atwater
method.
22
CALORIC VALUE, HONEY°ALMOND BAR
(using Atwater factors)
Constituent: Weight: Factor: Kcal:
Protein, casein: 7.47 @4.27 31.90
Protein, soy: 7.23 @3.47 25.09
Protein, almond: 0.27 @3.47 0.94
Protein, whey: 0.07 @4.27 0.30
Protein, yoghurt: 0.05 @4.27 0.21
Total Calories Protein: 58.44
from
Fat, PKO: 2.10 @8.84 18.56
Lecithin: 1.18 @7.00 8.26
Almond oil: 0.82 @8.37 6.86
Sucrose/cthers: 3.36 @3.87 13.00
Fructose: 3.13 @3.68 11.52
Glucose: 2.57 @3.68 9.46
CHO, whey: 0.40 @3.87 1.55
CHO, almond: 0.14 @4.07 0.57
CHO, yoghurt: 0.06 @3.87 0.23
Polydextrose: 5.52 @1.00 5.52 (+ fibre)
133.97
23
The weights of protein and carbohydrate were calculated:
Pratein, casein: 7.4? Sucrose/others: 2.90
Protein, soy: 7.23 Fructose: 3.13
Protein, almond: 0.27 Glucose: 2.57
Protein, whey: 0.07 CHO, whey: 0.40
Protein, yoghurt: 0.05 CHO, almond: 0.14
CHO, yoghurt: 0.06
Polydextrose: 5.37
15.09 15.03
The bars thus contained 15.09 grams of protein and 15.03 grams
total carbohydrate, of which 3.37 grams was the poorly
digestible carbohydrate, polydextrose.
The averall nutritional profile of the bars is shown in the
table which follows.
24
~~a~~
HONEY-ALMOND flavoured protein bar of 41 g:
HONEY-ALMOND BAR Weiaht Protein Fat CHO fibre
per
ingredient: Bar (g):--------per
bar----------
10Calcium case:inate 8.298 7.47 - -
Soy protein isolate 8.216 7.23 - - -
Honey 7.951 - - 6.33
Polydextrose 70% 7.669 - - - 5.37
Hydrogenated PKO 2.098 - 2.10 - -
15Sucrose 2.098 - - 2.10 -
Almond butter ** 1.528 0.27 0.82 0.14 0.15
Lecithin 1.181 1.09 - -
Water 0.618 - - - -
Whey powder 0.555 0.07 - 0.40 -
20Glucose-fructose 0.223 - - 0.17
77%
Glycerol 0.223 - -
Yoghurt solids 0.123 0.05 - 0.06 -
Potassium sorbate 0.041 - - - -
**
Sodium chloride 0.037 - - - -
25Colour 0.025 - - - -
Citric acid 0.015 - - -
ldutritional analysis41.399 15.09 4.01 9.20 5.52
30PER 100 GRAMS: 36.45 9.69 22.22 13.33
35 Example 12:
A low calorie bar of Honey-Peanut flavour was made to the
formulation shown below, following the procedures described in
Example 9.
25
2~~~~.~
Honey Peanut BAR Weight per mix:
~~r~r_edients : kc~s lbs
Protein Blend "A" 29.54 65.13
Polydextrose 700 29.30 64.61
Lecithin 2.50 4.65
Peanut pieces 2.04 4.50
Water up to 1.36 3.00
Flavours 1.15 2.54
Honey 1.02 2.25
Peanut butter 1.02 2.25
Glycerol 0.45 1.00
Aspartame o.08 0.17
Citric acid 0.03 0.07
TOTAL BATCH WEIGHT: +/- 68.11 +/-150.17
Coating (Example 7) +/- 12.02 +/- 26.50
CORE WEIGHT: 35.0g, range 34.5 - 35.58
FINISHED BAR: 41.0g +/- 30
The bars contained 15.00 grams of protein and 23.50 grams
total carbohydrate, of which 10.39 grams was the poorly
digestible carbohydrate, polydextrose. Energy content was
calculated at 105 kilocalories per bar.
Example 13:
A low calorie bar of Honey-Peanut flavour was made to the
formulation shown below, following the procedures described in
Example 9.
26
Honey Peanut BAR Weight Experimental batch:
in
Inaredient~ ~a° x/85 a q,(bar~
Protein Blend 'A" 22.00 31.82 13.57
Polydextrose, 700 28.00 40.50 17.27
Cellulose 2.20 3.18 1.36
Peanut butter 2.30 3.33 1.42
Lecithin 1.90 2.75 1.17
Honey 0.80 1.16 0.49
Flavours 1.08 1.56 0.67
Glycerine 0.34 0.49 0.21
Aspartame 0.06 0.09 0.04
Potassium sorbate 0.06 0.09 0.04
Citric acid 0.02 0.03 0.01
TOTAL BATCH WEIGHT: 58.76
Coating (Example 7) 10.36
30
CORE WEIGHT: 36.25 grams.
FINISHED BAR: 42.64 grams.
The weights of protein and carbohydrate were calculated per
100 grams of bar:
Protein, casein: 13.173 Fructose: 0.414
Protein, casein: 3.032 Sucrose/others: 0.549
Protein, soy: 15.464 CHO, peanut: 0.286
Protein, peanut: 0.866 CHO, cocoa: 0.145
Protein, cocoa: 0.299 Glycerine: 0.490
Polydextrose: 28'350
32.834 30.234
Per 100 grams, the bars thus contained 32.83 grams of protein
and 30.23 grams total carbohydrate, of which 28.35 grams was
the poorly digestible carbohydrate, polydextrose.
Size of bar for 14 grams protein: 42.64 grams coated.
Calorie count of a 14 gram bar: 99.45 kilocalories.
27
CALORIC BAR
VALUE,
HONEY-PEANUT
(per 100 g, usingAtwater
factors)
Constituent: Weight: Factor: Kilocalories:
Protein, casein: 13.173 @4.27 56.249
Protein, casein: 3.032 @4.27 12.947 coating
Protein, soy: 15.464 @3.47 53.660
Protein,peanut: 0.866 @3.47 3.005
Protein, cocoa: 0.299 @1.83 0.547
32.834 (grams protein)
Total Calories from Protein: 126.408
Fat, PKO: 5.100 @8.84 45.084
Lecithin: 2.900 @7.00 20.300
Peanut oil: 0.602 @8.37 5.039
Fat, cocoa: 0.145 @8.37 1.214
Fructose: 0.414 @3.68 1.524
Suorose/others: 0.549 @3.87 2.125
CHO, peanut: 0.286 @4.07 1.164
CHO, cocoa: 0.145 @1.33 0.193
Glycerine: 0.490 @3.75 1.838
Polydextrose: 28.350 @1.00 28.350(+ fibre)
Total Calories per 100 grams: 233.239
Example 14:
A bar of Black Forest Cake flavour was made to the formulation
shown below, following the procedures described in Example 9.
The bar was enrobed in the coating of Example 7.
28
BLACK FOREST Weight
BAR in
I~ared~nt: ky:
Protein Blend 'A" 29.54
Polydextrose 70% 15.62
Fructose syrup 77~ 7.34
Sorbitol 70a 7.34
10Soya oil 2.12
Lecithin 2.12
Cocoa powder 1.60
Cherries, dried 1.60
Milk, full fat 1.00
15Flavour 1.11
Cream, whipping o.88
Glycerol 0.46
Potassium sorbate 0.08
Citric acid 0.04
20
CORE WEIGHT: 28.0g, range - 28.58
27.5
FINISHED BAR: 34.0g +/- 30
25
The weights of protein and lated for a
carbohydrate were calcu
bar:
Protein, casein: 6.09 Fructose: 2.52
30Protein, soy: 5.69 Sorbitol/glycerol2.24
Protein, cocoa: 0.20 Sucrose/others:1.84
Protein, cherry: 0.02 CHO, cocoa: 0.56
Protein, milk: 0.02 Glucose: 0.24
CHO, milk: 0.03
35 Polydextrose: 4.40
12.02 11.83
The bars thus contained 12.02 11.83 grams
grams of protein and
total carbohydrate, of which 4.40 grams was the poorly
40digestible carbohydrate, polydextrose.
29
The overall nutritional profile of the bars was thus:
Constituent: Weight: Factor: Kcal:
Protein, casein: 6.09 @4.27 26.00
Protein, soy: 5.69 @3.47 19.74
Protein, cocoa: 0.20 @1.83 0.37
Protein, cherry: 0.02 @3.35 0.07
Protein, milk: 0.02 @4.27 0.09
Fat, PKO: 1.92 @8.84 16.97
Lecithin: 0.90 @7.00 ~ 6.30
Soya oil: 0.85 @8.84 7.51
Fat, cocoa: 0.21 @8.37 1.76
Fat, milk: 0.10 @8.79 0.88
Cherry oil: 0.01 @8.37 0.08
Fructose: 2.52 @3.60 9.07
Sorbitol: 2.24 @3.60 8.06(+ glycerol)
Sucrose/others: 1.84 @3.87 7.12
CHO, cocoa: 0.56 @1.33 0.74
Glucose: 0.24 @3.68 0.88
CHO, milk: 0.03 @3.87 0.12
Polydextrose: 4.52 @1.00 4.52(+ fibre)
110.28
30
BLACK FORES'~ BAR- Weight Protein Fat Fibre
C O
per
~nqredi.ent: Bar fc~ 1 --=,per
bar---
-
Calcium caseinate 6.695 6.09 - -
Soy Protein Isolate 6.410 5.69 - - -
Polydextrose, 70~ 6.280 - - - 4.40
Fructose syrup 77% 2.950 - 2.27
Sorbitol 70% 2.950 - 2.06
Hydrogenated PKO 1.923 - 1.92 - -
Sucrose 1.846 - - 1.84 -
Cocoa powder 1.135 0.20 0.21 0.56 0.06
Lecithin . 0.905 - 0.90 - -
Soya oil 0.850 - 0.85 - -
Cherries 0.640 0.02 0.01 0.49 0.06
Flavours 0.467 - - - -
Milk 0.400 0.01 0.01 0.02 -
Cream 0.290 0.01 0.09 0.01 -
Glycerol 0.180 - - 0.18
Additives 0.101 - - --
Nutritional analysis 34.022 12.02 4.00 7.43 4.52
31
Example 15:
A bar of Chocolate-Walnut flavour was made to the formulation ;
shown below, following the procedures described in Example 9.
The bar was enrobed in the coating of Example 7.
CHOCOLATE--WALNUT Weight
BAR in
Inqred~ent~ ka~
Protein Blend "A" 29.54
Polydextrose 70~ 15.62
High fructose syrup 14.68
Soya oil 2.12
Lecithin 2.12
Cocoa powder 1.60
Ground walnuts 1.60
Milk, full fat 1.00
Flavours 0.99
Cxeam, whipping 0.88
Glycerol 0.46
Potassium sorbate o.08
Citric acid 0 04
CORE WEIGHT: 35.0g, range 34.5 - 35.58
FINISHED BAR: 41. 0g +/- 3 0
The bars contained 14.24 grams of .protein and 13.76 grams
total carbohydrate, of which 5.38 grams was the poorly
digestible carbohydrate, polydextrose. Energy content was
calculated at 135 kilocalories per bar.
Example 16:
A bar of Walnut-Malt flavour was made to the formulation shown
below, following the procedures described in Example 9. The
bar was enrobed in the coating of Example 7.
32
WALNUT-MALT BAR Weight per mix:
Inaredient ~q~ lbs
Protein Blend A 29.54 65.13
Walnut pieces 2.04 4.50
Flavours 7. .15 0 . 60
Citric acid 0.03 0.07
Polydextrose 70% 15.61 34.42
Malt syrup (80%) 14.54 32.06
Lecithin 2.50 4.65
Glycerol 0.45 1.00
Water up to 1.36 3.00
TOTAL BATCH WEIGHT: +/- 68.96 +/- 152.02
Coating (Example 7) +/- 12.16 +/- 26.82
CORE WEIGHT: 35.0g, range34.5 - 35.5g
FINISHED BAR: 41.0g +/-
30
The bars contained 14.77 grams of protein and 14.28 grams
total carbohydrate, of which 5.58 grams was the poorly
digestible carbohydrate, polydextrose. Energy content was
calculated at 140 kilocalaries per bar.
Example 17:
A bar of Strawberry-Cheesecake flavour was made to the
formulation shown below, following the procedures described in
Example 9. The bar was enrobed in the high protein
yoghurt-based coating of Example 11.
33
CHEESECAKE BAR Weight per mix:
Inaredi ent kcls lbs
Protein Blend "A' 29.54 65.13
Cheddar cheese powder 1.02 2.25
Dried strawberries 1.02 2.25
Flavours 1.15 1.12
Citric acid 0.03 0.07
Polydextrose 70% 15.61 34.42
Honey 7.65 16.87
High fructose syrup 6.89 15.19
Lecithin 2.50 4.65
Glycerol 0.45 1.00
Water up to 1.36 3.00
TOTAL BATCH WEIGHT: +/- 68.96 +/-152.02
Coating (Example 11) +/- 12.16 +/- 26.82
CORE WEIGHT: ~ 35.0g, range 34.5 - 35.58
FINISHED BAR: 41.0g +/- 3%
The bars contained 14.80 grams of protein and 14.30 grams
total carbohydrate, of which 5.55 grams was the poorly
digestible carbohydrate, polydextrose. Energy content was
calculated at 140 kilocalories per bar.
Example 18:
A law calorie bar of Honey-Peanut flavour, fortified with
vitamins and minerals to 20% of the U.S. RDA level, was made
to the formulation shown below, following the procedures
described in Example 9. The vitamin/mineral mix was used at
a level of 0.5 grams per bar: composition of this mix is shown
below. The bar was enrobed in the coating of Example 7.
34
Honey Peanut Weight
Experimental
batch:
BAR. in
Ingredient: kc q 85 g a/bar:
~:
,
Protein Blend 'A' 22.00 31.82 13.57
Polydextrose, 700 28.00 4050 17.27
Cellulose 2.20 3.18 1.36
Peanut butter 2.30 3.33 1:42
Lecithin 1.90 2.75 1.17
Vitamin/mineral mix 0.82 1.18 0.50
Honey 0.80 1.16 0.49
Fla~rours 2.08 1.56 0.67
Glycerine 0.34 0.49 0.21
Aspartame 0.06 0.09 0.04
Potassium sorbate 0.06 0.09 0.04
Citric acid 0.02 0.03 0.01
TOTAL BATCH WEIGHT: 59.26
Coating(Example 71 10.45
CORE WEIGHT: 36.75 grams.
FINISHED BAR: 43.14 grams.
The weights of protein and were calculated
carbohydrate for
the bars: they contained, grams of
per bar, 14.00 protein
and
12>89 grams total carbohydrate,of which12.09 gramswas the
poorly digestible carbohydrate,polydextrose.
Vitamin and mineral content, Example 18.
Except for calcium, phosphorus
and magnesium, all vitamins and
minerals are 20% of U.S. RDA.
Vitamin or mineral: Per bar: Comments:
VTTAMINS:
Vitamin A (i.u.) 1000.00
Vitamin D, (i.u.) 80.00
Vitamin E (i.u.) 6.00
Vitamin C (mg) 12.00 Coated
Thiamin (B,) (mg) 0.30 Coated
Ribofla~xin (B,) (mg) 0.34 Coated
Niacinamide (mg) 4.00
Vitamin B6 (mg) 0.40 Coated
Vitamin B1, (mcg) 1.20 Micrograms!
Folic acid (mg) 0.08
Biotin (mg) 0.06
D-pantothenic acid (mg) 2.00
MINERALS:
Calcium (mg) 50.00
Phosphorus (mg) 30.00
Iron (mg) 3.60
Iodine (mg) 0.03
Magnesium (mg) 30.00
Copper (mg) 0.40
Zinc (mg) 3.00
Potassium (mg) 75.00
Manganese (mg) 0.40
Sodium (mg) 50.00
36
Example 19:
A protein bar of fig and raisin flavour, fortified with
vitamins and minerals to 100% of the LT. S. RDA level, was made
to the formulation shown below, following the procedures
described in Example 9. The vitamin/mineral mix was used at
a level of 2.0 grams per bar; composition of this mix is shown
below. The bar was enrobed in the coating of Example 7.
PROTEIN-RAISIN Weight
FORTTFIED BAR in
Inqredient~ kg:
Protein Blend "A" 26.00
High fructose syrup 15.00
Raisin paste 7.00
Polydextrose 700 5.00
Fig paste 4.00
Vitamin/mineral mix 2.50
Flavours 1.50
Peanut butter 1.25
Crisp rice 1.25
Lecithin 1.00
CORE WEIGHT: 64.00 grams.
FINISHED BAR: 75.00 grams.
The weights of protein and carbohydrate were calculated for
the bars; they contained, per bar, 25.80 grams of protein and
21.50 grams total carbohydrate, of which 3.50 grams was the
poorly digestible carbohydrate, polydextrose.
37
Vitamin and mineral content, Example 19.
Except for calcium, phosphorus
and magnesium, all vitamins and
minerals are 1000 of U.5. RDA.
Vitamin or mineral: Per bar: Comments:
VITAMINS:
Vitamin A (i.u.) 5000.00
Vitamin D, (i.u.) 400.00
Vitamin-E (i.u.) 30.00
Vitamin C (mg) 60.00 Coated
Thiamin (B,) (mg) 1.50 Coated
Riboflavin (B,) (mg) 1.70 Coated
Niacinamide (mg) 20.00
Vitamin B6 (mg) 2.00 Coated
Vitamin B" (mcg) 6.00 Micrograms! '
Folic acid (mg) 0.40
Biotin (mg) 0.30
D-pantothenic acid (mg) 10.00
MINERALS:
Calcium (mg) 250.00 +
Phosphorus (mg) ' 150.00 +
Iron (mg) 18.00
Iodine (mg) 0.15
Magnesium (mg) 150.00
Copper (mg) 2.00
Zinc (mg) 15.00
Potassium (mg) > 375.00
Manganese (mg) 2.00
Sodium (mg) < 250.00
amg~e 20:
A blend of 50 parts by weight of a binding protein and 50
parts by weight of a filler protein was prepared in a ribbon
bl~ndex and labelled '°Protein blend E".
38
CA 02034145 2001-07-05
The table shows the different combinations used:
Binding protein Filler protein
1) WoodstoneGold* Farbest 270*
2) Mira-Pro 121* Farbest 290*
3) Ardex-R* PP-860*
4) Ardex D-HD* Woodstone Gold*
Dry ingredients corresponding to the combinations given
below were placed in the bowl of an Artofex* dough mixer and
mixed gently until completely homogenous (5 minutes). Aqueous
liquids (high fructose corn syrup, honey, polydextrose, etc. . )
were then added, mixed in (2 minutes) and followed by the oil
and lecithin. After further gentle mixing, flavours were added
the whole mixed for a further 2 or 3 minutes, and the
resultant mix tested for consistency. When satisfactory, it
was extruded through a Werner-Lehara* 16" continuous roll
extruder equipped with a 1.25" x 0.5" die, 8" across. The
resultant ribbons were cut with a pneumatic knife to an
appropriate length for the indicated weight, and subsequently
enrobed in a high protein coating of the composition indicated
in Example 7.
39
HONEY-PEANUT BAR Weight per mix:
Ingredients: kgs lbs
Protein blend E 30.00 66.13
Polydextrose 70~ 16.00 35.28
Honey 7.65 16.87
High fructose syrup 6.89 15.19
Soya oil 2.11 4.65
Lecithin 2.11 4.65
Peanut butter 2.04 4.50
Water (up to) 1.36 3.00
Flavours 0.45 1.00
Potassium sorbate 0.07 0.15
Citric acid 0.03 0.07
25
TOTAL BATCH WEIGHT: +/-69.86 +/-154.00
Coating (Example 7) +/-12.18 +/- 26.85
CORE WEIGHT: 35.0 g, range 34.5 - 35.5 g
FINISHED BAR: 41.0 g +/- 3%
The bars contained from 14 to 15 grams of protein and 13 to
13.80 grams total carbohydrate, of which 5.55 grams was the
poorly digestible carbohydrate, polydextrose.
Example 21:
The procedure in example 21 was followed, except that the
ratio of binder to filler was changed to 75:25.
BINDING PROTEIN FILLER PROTEIN
1) bloodstone Gold* Egg albumen
2) Mira-Pro 121* Refit
3) Arex-R* Alanate 312*
4) Ardex D-HD* PP-860*
The bars contained from 14 to 15 grams of proteins and 13 to
13.80 grams total carbohydrate, of which 5.55 grams was the
poorly digestible carbohydrate, polydextrose.
Examt~~.e 22:
The procedure of example 21 was followed except that the
protein used consisted of a single protein only:
1) Soy protein Ardex-R*
2) Pea protein Woodstone Gold*
Bars made with Ardex-R* contained 14.8 grams of protein and
13.4 grams of carbohydrate, of which about 5.5 grams was the
poorly digestible polydextrose. Protein level in bars made
with pea protein was about 14.6 grams, reflecting the lower
purity of the material.
.Examg a 23:
The procedure of example 20 was followed, except that the
ratio of binder to filler was changed to 25:75.
BINDING PROTEIN FILLER PROTEIN
1) PP-610* Calcium caseinate denatured
by heat treatment
2) Profam 5290* PP-860*
3) Ardex-R Woodstone Gold*
Composition of these bars ranged from 14.5 to 15 grams
protein, with 14 to 14.5 grams carbohydrate.
41
