CPC A23L 33/185 (2016.08) [A23L 19/01 (2016.08); A23L 27/33 (2016.08); A23L 33/105 (2016.08); A23L 33/115 (2016.08); A23L 33/19 (2016.08); A23P 30/10 (2016.08); A23V 2002/00 (2013.01); A23V 2250/5424 (2013.01); A23V 2250/61 (2013.01); A23V 2300/24 (2013.01); A23V 2300/31 (2013.01)] | 18 Claims |
1. A process for making a food bar comprising:
combining (i) dry ingredients comprising a protein, and (ii) a binder comprising a ratio of fruit concentrate:sweetener in the range of about 1.5 to about 2.5, a fat, about 10% glycerin by weight of the food bar, and an acid to form a blended composition, and
pressing the blended composition to form a food bar;
wherein, after six weeks at 73° F., the food bar has a cutting force value that increased less than 75% from an initial cutting force value and has a color change (ΔL) of less than 5.
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