Food preparation in the form of a bar, containing functional ingredients capable of preventing degenerative phenomena caused by oxidizing agents

Process for the production of a food preparation in the form of a bar containing, in percentages by weight based on the total weight of the bar, a quantity of lipids not higher than 18% and a quantity of monosaccharides and disaccharides not higher than 33%, and further containing 0.20-0.40% Vitamin C, 0.10-0.20% Vitamin E and 0.10-0.20% catechins, which process comprises the steps of:

• a) preparing 55-65 parts by weight of a homogeneous mixture of puffed cereals or cereal flakes and optional additional particulate ingredients;
• b) preparing 35-45 parts by weight of a monosaccharide- and disaccharide-based fluid binding mixture based on, with stirring under a nitrogen flow at a temperature of 60-80° C.;
• c) rapidly adding to said fluid binding mixture, under nitrogen flow and under stirring, Vitamin C, Vitamin E and catechins in quantities such to obtain the following percentages by weight based on the weight of the final fluid binding mixture:
• 0.45-1.15% Vitamin C, 0.22-0.58% Vitamin E, 0.22-0.58% catechins;
• d) mixing said homogenous cereal mixture with said fluid binding mixture, thus obtaining a dough, which is subjected to conventional steps of lamination by means of rollers, cooling and finally cutting into bars, which are sent on to packaging.