Reducing bar hardness via repositioning of micronutrients within a matrix

Described herein are methods and compositions for repositioning micronutrients, especially calcium, in a food product, such as a nutritional bar, to minimize hardness and extend shelf life. The methods and compositions of the present invention include applying a layer of a micronutrient, especially...

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Bibliographische Detailangaben
1. Verfasser:	COLEMAN EDWARD CHARLES,AKASHE AHMAD,TANCREDI MICHAEL,SMITH BRENDA KAY
Format:	Patent
Sprache:	eng
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:	Described herein are methods and compositions for repositioning micronutrients, especially calcium, in a food product, such as a nutritional bar, to minimize hardness and extend shelf life. The methods and compositions of the present invention include applying a layer of a micronutrient, especially calcium, fortified matrix to a food bar core. The matrix is a low moisture confectionery layer of coating, preferably a chocolate or caramel layer or coating having calcium, or other micronutrient, solubilized therein. The resultant food product advantageously contains a substantial amount of essential micronutrients without adversely effecting organolpetic qualities such as texture.