Nutritional bar for a protein-sparing diet of the very-low-calorie type

A food bar containing an oil-based flavoring and aspartame having enhanced flavor stability comprising:

• (a) proteinaceous material selected from the group consisting of soy protein, caseinates, milk protein, egg albumin and whey protein concentrate;
• (b) an oil-based flavoring plated on synthetic amorphous silica said flavoring being selected from the group consisting of chocolate and cherry flavor;
• (c) a plurality of vitamins and minerals;
• (d) aspartame;
• (e) citric acid;
• and
• (f) digestible carbohydrate material selected from the group consisting of sorbitol, glycerin, polydextrose, fructose, maltodextrin, pectin and gum arabic, with the concentration of proteinaceous material being greater than the concentration of available carbohydrate material;
• said food bar being unbaked and exposed during extrusion to a maximum temperature of about 37.degree. C. and having a uniformly homogenous composition.

A low calorie food bar containing an oil-based flavoring and aspartame having enhanced flavor stability comprising:

• (a) proteinaceous material selected from the group consisting of soy protein, caseinates, milk protein, egg albumin and whey protein concentrate;
• (b) an oil-based flavoring plated on synthetic amorphous silica said flavoring being selected from the group consisting of chocolate and cherry flavor;
• (c) a plurality of vitamins and minerals;
• (d) fat;
• (e) aspartame;
• (f) citric acid;
• and
• (g) digestible carbohydrate material selected from the group consisting of sorbitol, glycerin, polydextrose, fructose maltodextrin, pectin and gum arabic, with the concentration of proteinaceous material being greater than the concentration of available carbohydrate material, said proteinaceous material comprising between 37% and 43% of said food bar by weight, said available carbohydrate material comprising about 25% of said food bar by weight, and said fat comprising between 9% and 10.7% of said food bar by weight;
• said food bar being unbaked and exposed to a maximum temperature during extrusion of about 37.degree. C. and having a uniformly homogenous composition.