High fiber nutritional compositions with improved organoleptic characteristics for better diet management

A chocolate, non-baked, psyllium-containing nutritional composition useful for managing appetite, promoting regularity, controlling glucose, or reducing the risk of heart disease, stroke, obesity, or type-2 diabetes obtained by the process comprising the steps of:

• (a) making an emulsion comprising:
• (i) coconut oil in an amount of about 0.8-0.95 wt. % based upon the total composition;
• (ii) a vegetable oil in an amount of about 1.5-about 2.3 wt. % based upon the total composition;
• (iii) a starch in an amount of about 3-about 6 wt. % based upon the total composition;
• and (iv) an emulsifier in an amount of about 0.075-about 0.125 wt. % based upon the total composition;
• and (b) blending the emulsion with a combination of ingredients comprising:
• (i) psyllium in an amount of about 10 wt. %-18.5 wt. % based upon the total composition;
• (ii) a chocolate component in an amount of about 55 wt. %-about 67.5 wt. % based upon the total composition;
• (iii) a non-emulsion lipid component that is separate from the chocolate component in an amount of about 5 wt. %-about 10 wt. % based upon the total composition;
• and (iv) a non-psyllium texturizing element in an amount equivalent to about 5 wt. %-about 15 wt. % based upon the total composition, wherein the composition comprises between about 16 wt. %-about 20 wt. % saturated lipid, 11 wt. %-15 wt. % unsaturated lipid;
• and at least 30 wt. % total lipids based upon the total amount of the composition, and wherein the emulsion and blending the emulsion with the combination of ingredients to form the nutritional composition significantly reduces clogging in processing machines compared to a composition made by a process which lacks the steps of establishing the emulsion and mixing the emulsion with the combination of ingredients.