DUAL TEXTURE COLD FORM PROTEIN BAR

A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30)...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LARUE, NATALIE JA, TURPIN, JANA HENRY, MULLINS III., CHARLES EDWARD
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight. Selon l'invention, une barre de produit alimentaire (10) contient une première couche (20) comprenant un conglomérat de particules comestibles (22a, 22b, 22c), la première couche (20) ayant une concentration en protéines d'au moins 20 % en poids, et une deuxième couche (30) recouvrant la première couche (20) et comprenant un nougat (32), la deuxième couche (30) ayant une concentration en protéines d'au moins 34 % en poids, moyennant quoi une concentration en protéines totale de la barre de produit alimentaire (10) est d'au moins 25 % en poids.