REDUCING BAR HARDNESS VIA REPOSITIONING OF MICRONUTRIENTS WITHIN A MATRIX

摘要

Described herein are methods and compositions for repositioning micronutrients, especially calcium, in a food product, such as a nutritional bar, to minimize hardness and extend shelf life. The methods and compositions of the present invention include applying a layer of a micronutrient, especially calcium, fortified matrix to a food bar core. The matrix is a low moisture confectionery layer of coating, preferably a chocolate or caramel layer or coating having calcium, or other micronutrient, solubilized therein. The resultant food product advantageously contains a substantial amount of essential micronutrients without adversely effecting organolpetic qualities such as texture.