WO2015069814A1 - Snack bars containing psyllium - Google Patents

Snack bars containing psyllium Download PDF

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Publication number
WO2015069814A1
WO2015069814A1 PCT/US2014/064197 US2014064197W WO2015069814A1 WO 2015069814 A1 WO2015069814 A1 WO 2015069814A1 US 2014064197 W US2014064197 W US 2014064197W WO 2015069814 A1 WO2015069814 A1 WO 2015069814A1
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WO
WIPO (PCT)
Prior art keywords
psyllium
snack bar
fiber
another example
bar
Prior art date
Application number
PCT/US2014/064197
Other languages
English (en)
French (fr)
Inventor
Mary Lynn Jump
Lori Jean Toman
Teresa Lynn ZUIDEMA
Original Assignee
The Procter & Gamble Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by The Procter & Gamble Company filed Critical The Procter & Gamble Company
Priority to CA2928862A priority Critical patent/CA2928862A1/en
Priority to RU2016118036A priority patent/RU2642087C2/ru
Priority to AU2014346812A priority patent/AU2014346812B2/en
Priority to CN201480060420.7A priority patent/CN105682476A/zh
Priority to EP14803008.3A priority patent/EP3065562A1/en
Priority to MX2016005522A priority patent/MX2016005522A/es
Publication of WO2015069814A1 publication Critical patent/WO2015069814A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention is directed towards a snack bar containing psyllium, particularly a snack bar that is organoleptically acceptable.
  • Consuming fiber has many health benefits.
  • the overall health benefits of fiber can be determined, in part, by its physical attributes, particularly solubility and viscosity.
  • Soluble viscous fiber such as psyllium, can promote digestive health by relieving constipation and normalizing bowel movements and can help to lower cholesterol, curb hunger, and maintain healthy blood sugar levels.
  • psyllium is a known mucilaginous material, which acquires a slimy or adhesive texture and mouthfeel upon hydration, often resulting in a product that is not highly palatable. Furthermore, psyllium can develop a distinctive, undesirable flavor in the presence of heat and moisture, which further limits its use in food products. Consequently, snack bars that contain psyllium can often have an unsatisfactory taste, texture, and mouthfeel.
  • a reference amount commonly consumed (RACC) of an organoleptically acceptable psyllium snack bar comprising: (a) from about 3 g to about 6 g fiber wherein the fiber comprises from about 1 g to about 3 g soluble fiber; (b) from about 2 g to about 4 g psyllium; (c) a whole grain product; wherein the snack bar comprises less than about 3 g fat and wherein the snack bar comprises from about 135 to about 180 calories per RACC and wherein the snack bar is not baked.
  • An RACC of an organoleptic ally acceptable psyllium snack bar comprising: (a) from about 0.5 g to about 4 g of soluble fiber from psyllium; (b) a whole grain; (c) a dried fruit; wherein the snack bar is low in fat, low in saturated fat, and does not comprise cholesterol and wherein the snack bar is from about 100 to about 280 calories per RACC and wherein the snack bar comprises a weight ratio of protein to fiber of from about 0.25 to about 1.5.
  • An organoleptic ally acceptable psyllium snack bar comprising: (a) at least about 50 mg/g fiber wherein the fiber comprises at least about 25 mg/g soluble fiber; (b) at least about 10 mg/g psyllium; (c) a whole grain; wherein the snack bar comprises a weight ratio of protein to fiber of from about 0.25 to about 1.5 and wherein a consumer prefers the psyllium snack bar to a psyllium snack bar that does not have a weight ratio of protein to fiber of from about 0.25 to about 1.5 in a taste test.
  • FIG. 1 shows taste testing data comparing the overall taste of commercially available snack bar products that contain psyllium
  • FIG. 2 shows taste testing data comparing the overall taste of the snack bars of the present invention with the overall taste of commercially available snack bar products.
  • Snack bars including but not limited to granola bars and cereal bars, are a fast and convenient snack that can include fiber.
  • the snack bar of the present invention can be organoleptically acceptable while comprising at least about 2.5 grams of fiber. Which includes at least about 1.5 grams of soluble fiber from psyllium per reference amount commonly consumed (RACC).
  • the snack bars can also be low in fat, low in saturated fat, and have no cholesterol.
  • the snack bar can have about 150 calories per RACC.
  • the snack bars can provide a healthy choice help satisfy hunger and/or reduce hunger. In one example, the snack bars are not intended as a meal replacement. Additionally, the snack bars can help lower cholesterol and promote heart health.
  • the snack bar also can contain grains such as rolled oats and crisp rice, which is made out of rice flour, malt extract, and salt.
  • the snack bar can also contain nuggets made from air popped cereals or extruded products. Some of the grains can be relatively large pieces. For example, many of the crisp rice and rolled oats pieces can be greater than about 5 mm long and greater than about 3 mm wide. The grain pieces can add some crunchiness and texture to the snack bar. In one example, the snack bars can have a chewy texture.
  • the snack bar can also contain dried fruit pieces, such as raisins and/or cranberries.
  • the dried fruit pieces can add sweetness as well as a chewy texture. While not wishing to be bound by theory, it is believed that the texture and crunchiness from the grain pieces and/or the chewiness from the fruit can help distract the consumer' s palette from the texture of the psyllium. Furthermore, the chewiness from the dried fruit can help disguise the gumminess of the psyllium.
  • the snack bar can contain syrups and liquid ingredients such as plasticizers.
  • the plasticizer can be glycerin.
  • the viscosity of the syrups can be controlled to slow the absorption into the grains, crisp rice and/or nuggets, which results in a crispy texture instead of a texture that is too hard.
  • the high viscosity syrups can further help disguise the gumminess of the psyllium.
  • the snack bar can also have a coating.
  • the coating can be on one or more sides. In one example the coating can be drizzled across the top side. In another example, the coating can substantially cover one side.
  • the coating can be made of a sweetener and can have a crunchy texture. It is believed that the coating can further distract the consumer' s pallet from the texture of the psyllium, as well as provide additional sweetness.
  • the psyllium is approximately evenly dispersed throughout the snack bar, which can also help improve the taste of the snack bar.
  • the psyllium can be steam sanitized. Steam sanitization can destroy microbes without significantly changing the flavor of the psyllium or adding additional chemicals. In another example, the psyllium is not sanitized with chemicals. Additional information on steam sanitization can be found in U.S. Pat. Nos. 4,911,889 and 5,229,117. The particle size of the psyllium can influence the overall mouth feel of the snack bar. If the particle size is too large, the snack bar can taste grainy.
  • the mean particle size is from about 25 ⁇ to about 250 ⁇ , in another example from about 50 ⁇ to about 200 ⁇ , and in another example from about 75 ⁇ to about 125 ⁇ .
  • the snack bar is not baked. Baking can cause physical and chemical reactions that can change the physical and chemical properties of the ingredients. For instance, baking can change the taste of some ingredients.
  • the snack bar can have a shelf life of at least about 12 months, in another example at least about 18 months, and in another example at least about 24 months.
  • the water activity (Aw) can be from about 0.05 to about 0.35.
  • the snack bar can have a water activity in this range for the entire shelf life.
  • the snack bar can have an Aw of less than about 0.6 after 12 months, in another example less than about 0.5 after 12 months, and in another example less than about 0.4 after 12 months.
  • Water activity can be determined as described hereafter in the Water Activity Test Method.
  • calorie refers to a unit of food energy and is equivalent to the amount of energy needed to raise the temperature of one kilogram of water by one degree Celsius.
  • dietary fiber or “fiber” refers to the fibrous or gummy component of food that is indigestible and non-metabolizable by humans. Fiber can include soluble fiber and insoluble fiber.
  • insoluble fiber refers to fiber that does not dissolve in water. Insoluble fiber can be metabolically inert and can provide bulking and/or prebiotic benefits.
  • psyllium refers to ground psyllium or ispaghula husk. Psyllium is from the seeds of Plantago ovata or Plantago psyllium. In one example, the psyllium husk is from Plantago ovata. It is believed that the husk contains the highest concentration of the fiber and the ground husk is used for a source of psyllium fiber.
  • the RACC refers to the reference amounts customarily consumed per eating occasion.
  • the RACC is commonly referred to as the "serving" or the “suggested serving".
  • the RACC can be any suitable size.
  • the RACC can be from about 20 g to about 100 g, in another example from about 25 g to about 80 g, in another example from about 30 g to about 70 g, in another example from about 33 g to about 60 g, in another example from about 35 g to about 50 g, in another example from about 37 g to about 45 g, and in another example from about 38 g to about 43 g.
  • the RACC is about 40 g.
  • soluble fiber refers to dietary fiber that is water soluble or water swellable.
  • sources of soluble fiber can include psyllium, beta glucan, oat bran, oat groat, pectin, carrageenan, guar gum, locust bean gum, gum acacia, xanthan gum, and combinations thereof.
  • water activity is the ratio from the vapor pressure of the material divided by the vapor pressure of the air at the same temperature.
  • the first taste test had about 100 consumers and the psyllium bar they sampled was Gnu® Foods Fiber LoveTM Bars in a chocolate brownie flavor.
  • the nutritional information and ingredients for the Gnu® Foods Fiber LoveTM Bars as well as the commercial products can be found in Table 4 and accompanying text, hereafter.
  • the second taste test had about 75 consumers, all of whom participated in the first taste test, and they tested the three FiberWise® bars.
  • the taste test was performed as a blind sequential monadic test. Each consumer received a whole unwrapped bar on a plate and were instructed to consume at least half of the bar. The consumers gave each bar an overall qualitative rating of excellent, very good, good, fair, or poor based on his or her overall rating based on perception and taste of the snack bar. Then, the ratings were converted to a numerical value and the mean was calculated. An excellent rating scored 100, very good scored 75, good scored 50, fair scored 25, and poor scored 0.
  • FIG. 1 shows the mean overall rating from the taste test with the commercial snack bars that contained psyllium.
  • the FiberWise® Oatmeal Raisin had a mean score of 57, corresponding to slightly above good, while the other bars were rated less favorably.
  • the other FiberWise® bars had a mean score of less than 50 and the Gnu® snack bar had a mean score of 32.
  • the panelists were also asked to rate various product attributes, such as stickiness in teeth, residual particles in mouth, and aftertaste.
  • the panelists were given nine qualitative ratings, as shown in Table 1 below. The qualitative rating was then converted to a numerical value, as shown in Table 1 and the mean was calculated for each product attribute.
  • Table 2 shows that for overall liking and taste, the panelists are approximately neutral for all three FiberWise® bars. The panelists also disliked many of the attributes of the Gnu® Foods Fiber LoveTM bars.
  • Example 1 (Cinnamon Raisin), Example 2 (Cranberry Lemon), and Example 3 (Berry) were each flavor matched with two commercially available snack bar products, one that is generally found in the nutrition aisle of the grocery store and another that is generally found in the cereal aisle.
  • Each sample was placed in a blind sequential monadic taste test, where each consumer tasted all nine products but did not know what they tasted.
  • Each consumer received an uncut bar that weighed between 20-25 grams and evaluated the bars to give an overall rating and rated various attributes.
  • the consumers gave a qualitative rating of excellent, very good, good, fair, or poor for the overall rating and each attribute. These qualitative ratings were then converted to numerical scores as described above and the mean was calculated.
  • the nutritional information and ingredients for Examples 1, 2, and 3, as well as the commercial products can be found in Tables 5, 6, and 7 and accompanying text, hereafter.
  • FIG. 2 shows the results from the taste test for the mean overall rating.
  • Example 1 Cinnamon Raisin
  • Example 2 Cranberry Lemon
  • Example 3 is rated significantly higher (p ⁇ 0.05) than the nutrition aisle product, a cranberry oatmeal cookie PowerBar® Harvest EnergyTM, which contains psyllium, and parity to the cereal aisle product, Kellogg' s® Special K® Red Berries cereal bar. It is important to note, that only one of the commercially available snack bar products contained psyllium and the exemplary snack bars of the present invention were rated higher or at parity with the other bars that were tested. Thus, the high ratings are even more surprising, since making psyllium snack bars that are organoleptically acceptable can be difficult.
  • Table 3 shows the mean overall rating and mean rating for each product attribute for the three examples and six commercially available bars. Surprisingly, Examples 1, 2, and 3 had a mean score that was higher or about the same as the commercially available products. It is especially surprising that the consumers preferred the graininess and chewiness of Examples 1, 2, and 3 over all of the commercially available bars, as these qualities are difficult to achieve when formulating snack bars, especially those containing psyllium. Consumers also liked the flavor of Examples 1 and 2 better than any other snack bar. Again, this is surprising because sometimes psyllium has an off flavor. Table 3
  • the snack bar can provide a healthy snack.
  • the snack bar can be low fat, low saturated fat, and contain no cholesterol.
  • consumers who tasted the snack bar were more likely to consume and/or purchase the bar again.
  • consumers who begin a regimen that includes the snack bar can be more likely to remain on the regimen.
  • the snack bar can contain less than about 250 calories per RACC, in another example less than about 225 calories per RACC, in another example less than about 200 calories per RACC, in another example less than about 180 calories per RACC, in another example less than about 150 calories per RACC, in another example less than about 125 calories per RACC, and in another example less than about 100 calories per RACC.
  • the snack bars can comprise from about 80 to about 300 calories per RACC, in another example from about 100 to about 280 calories per RACC, in another example from about 125 to about 230 calories per RACC, in another example from about 130 to about 200 calories per RACC, in another example from about 135 to about 180 calories per RACC, and in another example from about 140 to about 160 calories per RACC.
  • the bar can contain about 150 calories per RACC.
  • the snack bar comprises from about 1 to about 10 calories/g, in another example from about 2 to about 7 calories/g, and in another example from about 3 to about 4.5 calories/g.
  • the snack bars can be low fat.
  • low fat means that the snack bar contains less than or equal to 3 g of fat per RACC.
  • the snack bar can contain less than about 100 mg/g fat, in another example less than about 90 mg/g, in another example less than about 80 mg/g, and in another example less than about 75 mg/per g.
  • the snack bar can contain from about 0.5 to about 20 g fat per RACC, in another example from about 1 to about 18 g fat per RACC, in another example from about 2 to about 16 g fat per RACC, in another example from about 3 to about 13 g fat per RACC, in another example from about 3 g to about 10 g fat per RACC.
  • the composition comprises less than about 18 g fat per RACC, in another example less than about 15 g fat per RACC, in another example less than about 12 g fat per RACC, in another example less than about 10 g fat per RACC, in another example less than about 7 g fat per RACC, in another example less than about 5 g fat per RACC, in another example less than about 4 g fat per RACC, in another example less than about 3 g fat per RACC, in another example less than about 2 g fat per RACC, and in another example less than about 1 g fat per RACC.
  • the snack bar can contain from about 70 to about 450 mg fat per g, in another example from about 80 to about 370 mg fat per g, and in another example from about 125 to about 250 mg of fat per g.
  • the snack bar can have low saturated fat.
  • low saturated fat means that the snack bar contains less than or equal to one gram of saturated fat per RACC.
  • the snack bar comprises less than about 40 mg/g saturated fat, in another example less than about 35 mg/g saturated fat, in another example less than about 30 mg/g saturated fat, in another example less than about 30 mg/g saturated fat, and in another example less than about 25 mg/g saturated fat.
  • the snack bar contains no cholesterol.
  • no cholesterol means that the snack bar contains less than 2 mg cholesterol per RACC.
  • the snack bar contains about 0 g of cholesterol.
  • the snack bar comprises less than about 100 ⁇ g/g of cholesterol, in another example less than about 75 ⁇ g/g of cholesterol, in another example less than about 50 ⁇ g/g cholesterol, and in another example less than about 30 ⁇ g/g cholesterol.
  • the snack bar contains protein.
  • the snack bar can contain from about 0.5 g protein to about 8 g protein per RACC, in another example from about 1 g protein to about 6 g protein per RACC, in another example from about 1.5 g protein to about 4 g protein per RACC, and in another example the snack bar contains about 2 g protein per RACC.
  • the snack bar can contain from about 5 g protein to about 20 g protein per RACC, in another example from about 8 g protein to about 15 g protein, and in another example from about 10 g protein to about 13 g protein.
  • the snack bar comprises from about 25 mg/g to about 300 mg/g protein, in another example from about 35 mg/g to about 200 mg protein, in another example from about 40 mg/g to about 150 mg/g protein, and in another example from about 50 mg/g to about 100 mg/g protein.
  • the snack bar contains fiber.
  • the fiber can include both soluble and insoluble fiber.
  • the snack bar can contain from about 0.5 g to about 12 g of fiber per RACC, in another example from about 1 g to about 10 g of fiber per RACC, in another example from about 2 g to about 8 g of fiber per RACC, in another example from about 3 g to about 6 g of fiber per RACC, and in another example from about 3.5 g to about 4 g fiber per RACC.
  • the snack bar can contain less than about 12 g fiber per RACC, in another example less than about 9 g fiber per RACC, and in another example less than about 5 g fiber per RACC.
  • the snack bar can contain soluble fiber.
  • the snack bar can contain from about 0.5 g to about 6 g soluble fiber per RACC, in another example from about 1 g to about 4 g soluble fiber per RACC, in another example from about 2 g to about 3.5 g soluble fiber per RACC, and in another example from about 2.5 g to 3 g soluble fiber per RACC.
  • a portion of the soluble fiber can come from psyllium and/or whole grains such as rolled oats.
  • the snack bar comprises from about 0.5 g to about 4 g of soluble fiber from psyllium per RACC, in another example from about 1 g to about 3 g of soluble fiber from psyllium, in another example from about 1.25 g to about 2.5 g of soluble fiber from psyllium, and in another example from about 1.5 g to about 2.0 g of soluble fiber from psyllium.
  • the bar comprises about 1.8 of soluble fiber from psyllium per RACC.
  • the snack bar can contain greater than about 50 mg/g fiber, in another example greater than about 75 mg/g fiber, in another example greater than about 90 mg/g fiber, and in another example greater than about 100 mg/g fiber. In another example, the snack bar can contain greater than about 25 mg/g soluble fiber, in another example greater than about 50 mg/g soluble fiber, and in another example greater than about 75 mg/g soluble fiber.
  • the snack bar can contain psyllium.
  • the snack bar can contain from about 0.5 g to about 6 g psyllium per RACC, in another example from about 1 g to about 5 g psyllium, in another example from about 2 g to about 4 g psyllium, and in another example from about 2.25 g to about 3.5 g psyllium.
  • the snack bar can contain about 2.8 g of psyllium per RACC.
  • the snack bar can contain greater than about 10 mg/g psyllium, in another example greater about 25 mg/g psyllium, in another example greater than about 50 mg/g psyllium, and in another example greater than about 50 mg/g psyllium.
  • the snack bar contains less than 15 g sugar per RACC, in another example less than 13g sugar per RACC, in another example less than 10 g sugar per RACC, in another example less than 7 g sugar per RACC, and in another example less than 5 g sugar per RACC. In another example, the snack bar contains more than about 8 g sugar per RACC, in another example more than about 10 g sugar per RACC, and in another example more than about 11 g sugar per RACC.
  • the snack bar contains from about 0.1 to about 0.5 g sugar per g, in another example from about 0.2 to about 0.4 g sugar per g, and in another example from about 0.25 to about 0.35 g sugar per g.
  • Non-limiting examples of sweeteners can include sugars, sugar substitutes, and combinations thereof.
  • Non-limiting examples of sugars can include glucose, sucrose, fructose, corn syrup, high fructose corn syrup, agave nectar, honey, maple sugar, molasses, invert sugar, and combinations thereof.
  • Non-limiting examples of sugar substitutes can include dextrose, stevia, aspartame, sucralose, neotame, acesulfame, potassium, sodium saccharin, xylitol, sugar alcohols including xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, and glycerin; and combinations thereof.
  • the snack bar is substantially free of high fructose corn syrup. In another example, the snack bar is substantially free of sugar alcohols.
  • Fibers can be classified as insoluble fibers, which do not dissolve in water, and soluble fibers, which dissolve in water. Soluble fibers can be further divided into viscous (i.e. gel-forming) or nonviscous types. Non-limiting examples of insoluble fibers can include wheat bran and cellulose. Soluble viscous fiber can come from psyllium, oats and barley, while nonviscous fibers can come from inulin, partially hydrolyzed guar gum, wheat dextrin, or acacia.
  • an additional source of fiber can be added to the snack bar.
  • additional sources of fiber can include grains and seeds, root extracts, and combinations thereof.
  • root extract can include konjac (glucomannan), chicory (inulin), and combinations thereof.
  • grains and seeds can include oats, barley, wheat, wheat bran, rye, rice including brown rice, psyllium, chia, buckwheat, quinoa, amaranth, flax, faro, spelt, emmer, einkorn, kamut, millet, maize, tricale, teff, and combinations thereof.
  • the grains and seeds can be whole, bran, flaked rolled or processed in any suitable manner.
  • the grains and seeds can be whole grain products that can include whole wheat flour, rolled oats or oat groats, triticale flour, popcorn, and teff flour.
  • the snack bar can contain dried fruit.
  • dried fruit can include raisins, dates, prunes (dried plums), figs, apricots, peaches, apples, pears, cranberries, blueberries, cherries, strawberries, mango, papaya, kiwi fruit, pineapple, and combinations thereof.
  • the snack bar can contain nuts.
  • the snack bar can contain the entire nut, a portion of the nut, and/or a ground nut.
  • the snack bar can contain nut butter, such as peanut butter, shea butter, almond butter, and the like.
  • tree nuts can include almonds, beechnuts, Brazil nuts, butternuts, cashews, chestnuts, coconut, filbert, hazelnuts, hickory, macadamia nuts, peanuts, pecans, pine nuts, pistachios, shea nuts, walnuts, and combinations thereof.
  • the snack bar can be fortified with vitamins and minerals.
  • vitamins and minerals can include vitamin C, vitamin Bl (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6, vitamin B9 (folic acid), vitamin B12, vitamin B5 (pantothenic acid), biotin, vitamin A, vitamin E, vitamin D2, vitamin D3 (cholecalciferol), potassium, iodine, selenium, borate, zinc, calcium, magnesium, manganese, molybdenum, betacarotene, iron, and combinations thereof.
  • the snack bar can contain a candy.
  • candy can include caramel, molasses, chocolate, and combinations thereof.
  • the candy can be in pieces, such as chips or chunks, a coating, a drizzle, a syrup incorporated into the snack bar, or combinations thereof.
  • the candy is in a powder, such as cocoa powder.
  • Non-limiting examples of chocolate can include milk chocolate, dark chocolate, white chocolate, and combinations thereof.
  • the snack bar can contain probiotics.
  • the snack bar can have a weight ratio of sugar to fiber of about 1.5 to about 5, in another example from about 2 to about 4, and in another example from about 2.5 to about 3.5.
  • the snack bar can have a weight ratio of fat to fiber of about 0.4 to about 3, in another example from about 0.45 to about 2, in another example from about 0.5 to about 1, and in another example from about 0.55 to about 0.75. In another example the snack bar can have a weight ratio of fat to fiber greater than about 0.4, in another example greater than about 0.5, and in another example greater than about 1.
  • the snack bar can have a weight ratio of protein to fiber of about 0.25 to about 1.5, in another example from about 0.3 to about 1, in another example from about 0.35 to about 0.75, and in another example from about 0.4 to about 0.6.
  • the snack bar can be taken with at least a full glass (8 oz., 237 mL) of any hot or cold beverage.
  • the snack bar can be eaten in-between meals or with a meal.
  • the consumer eats the snack bar as a meal replacement, for instance the snack bar is consumed at breakfast and no additional food is consumed with that meal.
  • the snack bar can be consumed as part of a regimen of other fiber containing foods and supplements, in order to increase the amount of fiber she eats daily.
  • the snack bar is consumed as part of a regimen that either meets or exceeds the fiber guidelines (38 and 25 g/day for men and women aged 19-50, respectively).
  • a consumer may also eat a cereal with five or more grams of fiber per serving or may add unprocessed wheat bran to cereal, oatmeal, yogurt, or other foods.
  • a consumer can also eat a regimen with sufficient amounts of fresh fruit such as berries including black berries, strawberries, raspberries, and blueberries, mangos, bananas, apples, pears, and oranges and/or dried fruit such as raisins, plums, figs, and apricots.
  • a consumer can also eat a regimen with sufficient amounts of vegetables including greens such as collards, kale, and turnip greens, lima beans, mushrooms, potatoes with or without the skin, pumpkin, peas including black-eyed peas and green peas, peppers, rhubarb, spinach, and sweet potatoes.
  • a consumer may eat legumes such as chickpeas, navy beans, pinto beans, kidney beans, lentils, black beans, and the like.
  • the consumer can eat whole wheat pastas and/or breads.
  • the consumer is taking a fiber supplement containing psyllium, inulin, oligofructose guar gum, pectin, chitosan, cellulose, methylcellulose, beta-gucans, polydextrose, resistant dextrins, fructooligosaccharides, and/or acacia fibers.
  • the consumer is on a regimen to take or consume at least about 2 g soluble fiber per day from psyllium, in another example at least about 3 g, in another example at least about 4 g, in another example at least about 5 g, in another example at least about 6 g, and in another example at least about 7 g.
  • this regimen can be completed through eating snack bars and/or taking a psyllium supplement, such as Metamucil® (distributed by the Procter & Gamble Co., Cincinnati, Ohio).
  • the snack bar does not contain common allergens such as soy, milk, wheat, tree nuts, and/or peanuts.
  • the snack bar is gluten free.
  • the snack bar does not contain genetically modified ingredients.
  • the snack bar has a low glycemic index.
  • the snack bar can be dairy free.
  • the snack bar can contain no trans fats.
  • the snack bar can be low in sodium.
  • the snack bar can be kosher.
  • the snack bar does not contain artificial ingredients, in particular artificial flavors and coloring.
  • the bar does not contain chocolate.
  • the snack bar does not contain additional vitamin and mineral supplements.
  • the snack bar does not contain protein supplements.
  • the snack bar does not contain ingredients with a high level of water, such as diluted juices. Chocolate, vitamins and mineral supplements, diluted juices, and protein supplements can reduce the shelf life of the product.
  • the snack bar is individually wrapped in food grade packaging, such as packaging made of monoaxially oriented polypropylene.
  • the snack bars can be sold individually or packed into cartons containing multiple bars.
  • Nutritional Facts Per Serving ( Daily Value based on a 2,000 calorie diet)
  • Vitamin A 20% 50% 20% 0%
  • Vitamin C 20% 50% 20% 0%
  • FiberWise® Chewy Fiber Bar (oatmeal raisin) ingredients, listed in descending order of prominence by weight: Granola (rolled oats, sugar, canola oil, honey, molasses), inulin- fructooligosaccharides, rice crisp (rice flour, malt extract, salt), raisins, agave syrup, honey, multigrain nuggets (whole wheat flour, degermed corn meal, whole oat flour, salt), psyllium husk, raisin paste, maltodextrin, sunflower oil, water, natural flavor, soy protein isolate, sugar, palm kernel and palm oil, skim milk powder, gum Arabic, whey protein concentrate, soy lecithin, spices, dry nonfat yogurt (skim milk, lactic acid, citric acid, bacteria culture), amino acid oligofructose complex mineral blend (calcium, magnesium, iron, zinc, manganese, copper, chromium, iodine, selenium, molybdenum), salt, vitamin blend
  • FiberWise® Chewy Fiber Bar (apple cinnamon) ingredients, listed in descending order of prominence by weight: Apple cinnamon filling (crystalline maltitol, sugar, water, polydextrose, glycerin, modified food starch, apple powder [preserved with sulfur dioxide], cellulose, natural flavor, pectin, citric acid, locust bean gum, cinnamon, turmeric, annatto), enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), maltitol syrup, psyllium husk, crystalline fructose, sugar, oat flour, polydextrose, corn starch, plum puree, vegetable glycerin, whey powder (milk), sunflower oil, barley flour, invert sugar syrup, palm oil, wheat bran flour, natural flavors, wheat bran, soy lecithin, mono and diglycerides, salt, vegetable gum (carrageenan, sodium chloride), baking soda, cream of tartar, alo
  • FiberWise® Chewy Fiber Bar (lemon burst) ingredients, listed in descending order of prominence by weight: Granola (rolled oats, sugar, canola oil, honey, molasses), rice crisp (rice flour, malt extract, salt), inulin-fructooligosaccharides, multigrain nuggets (whole wheat flour, degermed corn meal, whole oat flour, salt), agave syrup, honey, psyllium husk, raisin paste, maltodextrin, sugar, water, sunflower oil, palm kernel and palm oil, soy protein isolate, skim milk powder, gum arabic, whey protein concentrate, natural flavor, lemon powder, soy lecithin, spices, dry nonfat yogurt (skim milk, lactic acid, citric acid, bacteria culture), amino acid oligofructose complex mineral blend (calcium, magnesium, iron, zinc, manganese, copper, chromium, iodine, selenium, molybdenum), salt, vitamin
  • Gnu® Foods Fiber LoveTM (chocolate brownie) ingredients, listed in descending order of prominence by weight: Gnu High Fiber BlendTM (whole rolled oats, organic whole wheat flour, wheat bran, organic KAMUT® brand Khorasan wheat, psyllium, flax, millet), chicory root inulin, fruit juices, rice dextrins, organic chocolate chips (cane sugar, chocolate liquor, cocoa butter, lecithin, vanilla), plums, non-GMO canola oil, vegetable glycerin, cocoa powder, wheat protein isolate, rice, natural flavors, vanilla, baking powder, salt.
  • Gnu High Fiber BlendTM whole wheat flour, wheat bran, organic KAMUT® brand Khorasan wheat, psyllium, flax, millet
  • chicory root inulin fruit juices
  • rice dextrins organic chocolate chips (cane sugar, chocolate liquor, cocoa butter, lecithin, vanilla), plums, non-GMO canola oil, vegetable
  • Nutritional Facts Per Serving ( Daily Value based on a 2,000 calorie diet)
  • Vitamin A 0% n/a 10%
  • Vitamin C 0% n/a 50%
  • Example 1 (cinnamon raisin) ingredients, listed in descending order of prominence by weight: Rolled oats, crisp rice (rice flour, malt extract, salt), corn syrup, invert sugar, granola (rolled oats, sugar, canola oil, honey, molasses), corn syrup solids, dried cranberries (cranberries, sugar, sunflower oil), psyllium husk, raisin paste, glycerin, sunflower oil, artificial and natural flavors, gum acacia, soy lecithin, salt, milk protein isolate, spice, tocopherols.
  • Quaker® Chewy® Granola Bar (oatmeal raisin) ingredients, listed in descending order of prominence: granola (whole grain rolled oats, brown sugar, crisp rice [rice flour, sugar, salt, malted barley extract], whole grain rolled wheat, soybean oil, whole wheat flour, sodium bicarbonate, soy lecithin, caramel color, nonfat dry milk), corn syrup, brown rice crisp (whole grain brown rice, sugar, malted barley flour, salt), raisins, oatmeal cookie pieces (sugar, enriched flour [wheat flour, niacin, reduced iron thiamin, mononitrate, riboflavin, folic acid], oats, soybean and/or palm oils, whole wheat flour, cinnamon, salt sodium bicarbonate), sugar, corn syrup solids, glycerin, invert sugar, soybean oil, contains 2% or less of sorbitol, calcium carbonate, fructose, salt, molasses, soy lecithin, natural and artificial flavor, cinnamon
  • ClifBar® (oatmeal, raisin walnut) ingredients, listed in descending order of prominence by weight: organic brown rice syrup, ClifPro® (soy rice crisps [soy protein isolate, rice flour, rice starch, barley malt extract], organic soy flour, organic roasted soybeans), organic rolled oats, organic toasted oats (organic oats, organic dried cane syrup, ascorbic acid, natural vitamin E [antioxidant]), raisins, organic cane syrup, walnuts, ClifCrunch® (organic oat fiber, inulin [chicory extract], organic milled flaxseed, organic oat bran, psyllium), organic soy butter (organic roasted soybeans, organic soybean oil, salt), natural flavors, molasses powder, cinnamon, sea salt, natural vitamin E (antioxidant).
  • Vitamins & minerals dicalcium phosphate, calcium carbonate, ascorbic acid (vitamin C), magnesium oxide, dl-alpha-tocopheryl acetate (Vitamin E), ferric acid (Vitamin B9), riboflavin (Vitamin B2), sodium selenite, thiamin (Vitamin Bl), pyridoxine hydrochloride (Vitamin B6), ergocalciferol (Vitamin D2), cyanocobalamin (Vitamin B12), chromium chloride, potassium iodide.
  • Nutritional Facts Per Serving (% Daily Value based on a 2,000 calorie diet)
  • Vitamin A 0% 0% 20%
  • Vitamin C 0% 0% 20%
  • Example 2 (cranberry lemon) ingredients, listed in descending order of prominence by weight: Rolled oats, corn syrup, crisp rice (rice flour, malt extract, salt), raisins, invert sugar, granola (rolled oats, sugar, canola oil, honey, molasses), corn syrup solids, psyllium husk, raisin paste, glycerin, white compound coating (sugar, palm kernel oil, corn syrup solids, whey protein isolate, titanium dioxide, soy lecithin, salt, natural and artificial flavors), sunflower oil, natural flavors, gum acacia, soy lecithin, salt, tocopherols.
  • LUNA® LeafmonZest® ingredients, listened in descending order of prominence by weight: LunaPro® (soy rice crisps [soy protein isolate, organic rice flour], organic toasted oats [organic rolled oats, organic dried cane syrup], organic roasted soybeans, organic soy flour, organic flax meal), organic brown rice syrup, coating (organic dried cane syrup, palm kernel oil, organic palm kernel oil, organic soy flour, organic soy lecithin, organic vanilla), inulin (chicory extract), lemon fruit pieces (organic dried cane syrup, glucose, lemon puree, pectin, citric acid, sodium citrate, natural flavor), organic soy butter (organic roasted soybeans, organic soybean oil, salt), organic oat syrup solids, vegetable glycerin, organic sunflower oil, natural flavor, organic natural flavors, citric acid, sea salt.
  • Nutritional Facts Per Serving (% Daily Value based on a 2,000 calorie diet)
  • Vitamin A 0% 0% 0%
  • Vitamin C 0% 0% 0%
  • Example 3 (berry) ingredients, listed in descending order of prominence by weight: Rolled oats, corn syrup, crisp rice (rice flour, malt extract, salt), invert sugar, granola (rolled oats, sugar, canola oil, honey, molasses), corn syrup solids, dried cranberries (cranberries, sugar, sunflower oil), psyllium husk, raisin paste, glycerin, white compound coating (sugar, palm kernel oil, corn syrup solids, whey protein isolate, titanium dioxide, soy lecithin, salt, natural and artificial flavors), sunflower oil, natural flavors, gum acacia, soy lecithin, lemon powder, salt, citric acid, tocopherols.
  • Kellogg' s® Special K® Cereal Bar (Red Berries) ingredients listed in descending order of prominence by weight: cereal (rice, whole grain wheat, sugar, wheat bran, soluble wheat fiber, salt, malt flavoring, maltodextrin, thiamin mononitrate [vitamin Bl], riboflavin [vitamin B2], corn syrup, soluble corn fiber, fructose, strawberry flavored fruit pieces (sugar, cranberries, citric acid, natural strawberry flavor with other natural flavors, elderberry, juice concentrate for color, sunflower oil), sugar, vegetable oil (soybean and palm oil with tertiary butylhydroquinone (TBHQ) for freshness, partially hydrogenated palm kernel oil), maltodextrin, contains two percent or less of dextrose, sorbitol, glycerin, nonfat dry milk, natural and artificial strawberry flavor, soy lecithin, salt, natural and artificial flavor, niacinamide, color added, pyridoxine, hydroch
  • Powerbar® Harvest EnergyTM Bar (cranberry oatmeal cookie) ingredients, listed in descending order of prominence by weight: whole oats, cane invert syrup, high maltose brown rice syrup, soy crisps (soy protein isolate, rice flour, barley malt, salt), toasted soynuts, sweetened dried cranberries (sugar, cranberries), nonfat milk, oat fiber, oligofructose (from chicory root), high oleic canola oil, and less than 2% of: vegetable glycerin, sugar, citric acid, soy lecithin, salt, natural flavor, ground almonds, peanut butter.
  • the Aw level is therefore dimensionless; pure water has a level of 1.0, and a completely water- free substance has a level of
  • the samples to be measured are placed in small polysterene dishes in the bottom half of the measuring station.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PCT/US2014/064197 2013-11-06 2014-11-06 Snack bars containing psyllium WO2015069814A1 (en)

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CA2928862A CA2928862A1 (en) 2013-11-06 2014-11-06 Snack bars containing psyllium
RU2016118036A RU2642087C2 (ru) 2013-11-06 2014-11-06 Батончик для перекуса, содержащий псиллиум
AU2014346812A AU2014346812B2 (en) 2013-11-06 2014-11-06 Snack bars containing psyllium
CN201480060420.7A CN105682476A (zh) 2013-11-06 2014-11-06 含有车前子的干棒小吃
EP14803008.3A EP3065562A1 (en) 2013-11-06 2014-11-06 Snack bars containing psyllium
MX2016005522A MX2016005522A (es) 2013-11-06 2014-11-06 Barras de botana que contienen plantago afra.

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RU2636171C2 (ru) * 2015-08-10 2017-11-21 Общество с ограниченной ответственностью "Интер Групп" Белый шоколад с киви и шпинатом
RU2685900C1 (ru) * 2018-06-05 2019-04-23 Федеральное государственное бюджетное образовательное учреждение высшего образования "Казанский национальный исследовательский технический университет им. А.Н. Туполева-КАИ" (КНИТУ-КАИ) Злаковый батончик для питания работающих с соединениями фтора, щелочными металлами и хлором
EP3597050A1 (en) 2018-07-19 2020-01-22 Intersnack Group GmbH & Co. KG Low sugar shaped snack, method for the manufacturing thereof and use of a binder composition for providing said snack
RU2712697C1 (ru) * 2019-04-01 2020-01-30 Федеральное государственное бюджетное образовательное учреждение высшего образования "Казанский национальный исследовательский технический университет им. А.Н. Туполева-КАИ" (КНИТУ-КАИ) Злаковый батончик для питания работающих с амино- и нитросоединениями бензола
WO2021144024A1 (en) 2020-01-16 2021-07-22 Intersnack Group Gmbh & Co. Kg Low sugar shaped snack product and method for the manufacturing thereof
WO2022073653A1 (en) * 2020-10-08 2022-04-14 Unilever Ip Holdings B.V. A zinc fortified tea composition
EP4000405A1 (en) * 2020-11-20 2022-05-25 Unilever IP Holdings B.V. A zinc fortified tea composition
EP4275515A1 (en) 2022-05-10 2023-11-15 Kurchenko, Oleg Volodimirovich A dietary food product for weight loss

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WO2023128882A1 (en) * 2021-12-27 2023-07-06 Balanu Organik Gida Sanayi Ve Ticaret Anonim Sirketi Functional snack produced by cold gelling technique and the production method thereof

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US5229117A (en) 1987-09-16 1993-07-20 The Procter & Gamble Company Methods and apparatus for sanitizing materials utilizing superheated steam
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2636171C2 (ru) * 2015-08-10 2017-11-21 Общество с ограниченной ответственностью "Интер Групп" Белый шоколад с киви и шпинатом
RU2685900C1 (ru) * 2018-06-05 2019-04-23 Федеральное государственное бюджетное образовательное учреждение высшего образования "Казанский национальный исследовательский технический университет им. А.Н. Туполева-КАИ" (КНИТУ-КАИ) Злаковый батончик для питания работающих с соединениями фтора, щелочными металлами и хлором
EP3597050A1 (en) 2018-07-19 2020-01-22 Intersnack Group GmbH & Co. KG Low sugar shaped snack, method for the manufacturing thereof and use of a binder composition for providing said snack
RU2712697C1 (ru) * 2019-04-01 2020-01-30 Федеральное государственное бюджетное образовательное учреждение высшего образования "Казанский национальный исследовательский технический университет им. А.Н. Туполева-КАИ" (КНИТУ-КАИ) Злаковый батончик для питания работающих с амино- и нитросоединениями бензола
WO2021144024A1 (en) 2020-01-16 2021-07-22 Intersnack Group Gmbh & Co. Kg Low sugar shaped snack product and method for the manufacturing thereof
WO2022073653A1 (en) * 2020-10-08 2022-04-14 Unilever Ip Holdings B.V. A zinc fortified tea composition
EP4000405A1 (en) * 2020-11-20 2022-05-25 Unilever IP Holdings B.V. A zinc fortified tea composition
EP4275515A1 (en) 2022-05-10 2023-11-15 Kurchenko, Oleg Volodimirovich A dietary food product for weight loss

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AU2014346812B2 (en) 2017-08-24
EP3065562A1 (en) 2016-09-14
CN105682476A (zh) 2016-06-15
RU2642087C2 (ru) 2018-01-24
MX2016005522A (es) 2016-07-22
CA2928862A1 (en) 2015-05-14
RU2016118036A (ru) 2017-12-11

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