GUM ARABIC BINDING SYSTEM FOR SAVORY CRUNCHY GRANOLA BARS

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....

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Bibliographische Detailangaben
Hauptverfasser:	SCHUETTE, JOHN, SHIRKE, SONALI
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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 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. L'invention concerne une composition de liant alimentaire savoureuse comprenant : entre environ 25 et environ 50 % en poids de teneur en humidité, entre environ 15 à environ 25 % en poids d'une graisse, entre environ 20 à environ 30 % en poids d'un hydrocolloïde alimentaire, et entre environ 10 et environ 30 % en poids d'un glucide non hydrocolloïde. La composition de liant alimentaire savoureuse peut être utilisée dans la préparation et la fabrication de barres de type granola croustillantes et savoureuses.