IMPROVED TASTING ENERGY BAR

摘要

An energy bar, wherein said energy bar has a lubricious mouthfeel and comprises from 15g to 40g of carbohydrates, from 1g to 4.5g of fortification components, from 6g to 35g of protein, from 3g to 8g of fat, and from 150 to 300 calories based on a 55g serving size, and a moisture content of less than 15%, wherein said energy bar is obtainable by a method comprising the steps of:
(a) mixing one or more solid components and one or more carbohydrate based syrups to form an energy bar matrix, wherein said solid components include engineered protein powder comprising at least one protein selected from the group consisting of soy protein, soy protein isolate, egg protein and mixtures thereof, at least 50 wt. % of said engineered protein powder has a mean particle diameter of at least 35 micrometers and a protein content of at least 80% protein;
(b) mixing one or more fats and one or more carbohydrate components to form a homogeneous fat-carbohydrate matrix;
(c) mixing said energy bar matrix with said fat-carbohydrate matrix, said mixing being continued until there are no visible identifiable clumps of the fat-carbohydrate matrix remaining, to form an enhanced energy bar matrix; and
(d) forming said enhanced energy bar matrix into said energy bar.