Gum Arabic Binding System for Savory Crunchy Granola Bars

Inactive Publication Date: 2009-06-11
THE QUAKER OATS CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0006]According to another aspect, the present invention provides a food product comprising: (i) between about 55 to 80% by weight of a dry food componen

Problems solved by technology

Many such binders are for sweet confectioneries and are/or sugar based which limits them to food products with a sweet tast

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Savory Food Binder Composition with Gum Arabic and Corn Syrup Solids

[0030]Each amount identified below is in percentage of final weight of the ingredients used in the preparation of savory food binder compositions.

IngredientsAmount (Wt. %)Corn Syrup Solids15.260Gum Arabic30.000Water28.054Tocopherols0.126Lecithin1.729Corn Oil21.451Salt3.000Sodium bicarbonate0.378

[0031]The corn syrup solids can be replaced or mixed with other non-hydrocolloid carbohydrates, such as inulin or maltodextrin, at around the same level.

example 2

Savory Crunchy Granola Bar

[0032]The amount is in percentage of final weight of the ingredients used in the preparations of the dry components, the savory food binders and flavorings.

Dry Components (73%Savory Food BinderFlavorings (2% of totalof total weight of final(25% of total weight ofweight of final foodIngredientsfood product)final food product)product)Rolled Oats62.856Crisp Rice25.430Sugar8.000Corn Oil3.502Vitamin Premix0.210Corn Syrup Solids15.260Gum Arabic30.000Water28.054Tocopherols0.126Lecithin1.729Corn Oil21.451Salt3.000Sodium bicarbonate0.378Flavor100.000

[0033]The corn syrup solids can be replaced or mixed with other non-hydrocolloid carbohydrates, such as inulin or maltodextrin, at around the same level.

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PUM

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Abstract

A savory food binder composition comprising: between about 25 to about 50% by weight of moisture content, between about 15 to about 25% by weight of a fat, between about 20 to about 30% by weight of a food hydrocolloid, and between about 10 to about 30% by weight of a non-hydrocolloid carbohydrate. The savory food binder composition can be used in the preparation and manufacture of savory crunchy granola-type bars.

Description

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Claims

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Application Information

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Owner THE QUAKER OATS CO
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