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US 4,451,488 AGranted
Food bar
AssigneeThe Quaker Oats Company
InventorsMilton L. Cook, William L. Keyser, Paul Swanson, Michael W. Zielke, Walter J. Zielinski
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AssigneeThe Quaker Oats Company
InventorsMilton L. Cook, William L. Keyser, Paul Swanson, Michael W. Zielke, Walter J. Zielinski
Estimating the term…
A shelf stable, intermediate moisture, food bar having a soft and chewy texture with good taste is disclosed. Lowered sugar content and good texture and taste characteristics are maintained through the use of a combination of at least two polyhydric alcohols in varying ratios, one of which comprises a sugar alcohol and the other either glycerol or propylene glycol. In preferred embodiments the two polyhydric alcohols are glycerol and sorbitol employed in a ratio of glycerol to sorbitol in the range 1:1 to 5:1. Despite a low total sugar content the water activity may be maintained in the 0.2-0.55 range through the use of such polyhydric alcohols while achieving a soft texture.
In a, dry, ready to eat food bar of the type containing (a) a mixture of dry ingredients selected from the group consisting of grains, fruits, nuts, chocolate chips, and vegetables;
In a ready to eat granola bar having good flavor, soft chewy texture, a moisture content in the range 4-8% and a water activity between about 0.2 to about 0.55 of the type containing (i) a mixture of dry ingredients selected from the group consisting of grains, fruits, nuts, chocolate chips and vegetables (ii) salt, (iii) flavoring, (iv) antioxidant, and (v) a binder system comprising shortening, sugar, and at least about 3% glycerol, the improvement wherein:
Dependencies are inferred from the claim text.