Claims
- 1. A method for producing a food product having enhanced flavor stability said food product containing an oil-based flavoring and aspartame, said food product additionally comprising a combination of ingredients selected from the group consisting of proteins, solid fat, liquid oil, carbohydrates, vitamins, minerals and water, said method comprising the steps of
- (a) adding said oil-based flavoring to synthetic amorphous silica to form flavored silica;
- (b) combining said flavored silica with the food product liquid oil to yield an oil dispersion containing flavored silica;
- (c) mixing together said protein, fat, vitamins, minerals, carbohydrates, water and aspartame with said oil dispersion to form a mixture; and
- (d) forming said mixture into said food product.
- 2. The method according to claim 1 wherein said vitamins and minerals comprise at least 4.5 % by weight of said food bar.
- 3. The method according to claim 1 wherein said proteinaceous material comprises at least 37% by weight of said food bar, and said carbohydrate material comprises about 25% by weight of said food bar.
- 4. The method according to claim 1 wherein said proteinaceous material comprises between 37% and 43% by weight of said food bar, said carbohydrate material comprises about 25% by weight of said food bar, and said fat comprises between 9% and 10.7% by weight of said food bar.
- 5. A method for producing a food bar having enhanced flavor stability said food bar containing an oil-based flavoring and aspartame, said food bar additionally comprising a combination of ingredients selected from the group consisting of proteins, solid fat, liquid oil, carbohydrates, vitamins, minerals and water, said method comprising the steps of
- (a) adding said oil-based flavoring to synthetic amorphous silica to form flavored silica;
- (b) combining said flavored silica with the food product liquid oil to yield an oil dispersion containing flavored silica;
- (c) mixing together said protein, fat, vitamins, minerals, carbohydrates, water and aspartame with said oil dispersion to form a mixture; and
- (d) forming said mixture into said food bar.
- 6. The method according to claim 5 wherein said vitamins and minerals comprise at least 4.5 % by weight of said food bar.
- 7. The method according to claim 5 wherein said proteinaceous material comprises at least 37% by weight of said food bar, and said carbohydrate material comprises about 25% by weight of said food bar.
- 8. The method according to claim 25 wherein said proteinaceous material comprises between 37% and 43% by weight of said food bar, said carbohydrate material comprises about 25% by weight of said food bar, and said fat comprises between 9% and 10.7% by weight of said food bar.
Parent Case Info
This is a continuation of application Ser. No. 07/985,373 filed Dec. 4, 1992 and now abandoned.
US Referenced Citations (2)
Number |
Name |
Date |
Kind |
4311720 |
Marmo et al. |
Jan 1982 |
|
4900566 |
Howard |
Feb 1990 |
|
Foreign Referenced Citations (2)
Number |
Date |
Country |
4-158744 |
Jan 1992 |
JPX |
9202149 |
Jan 1992 |
WOX |
Non-Patent Literature Citations (2)
Entry |
Sale Literature and Technical Information regarding Sylox.RTM. Silicas published in 1992 by Davisson Chemical Div., W. R. Grace & Co. |
"The Oxidative Stability and Retention of a Limonene-Based Mode Flavor Plated on Armophous Silica and Other Selected Carriers", Bolton et al., Perfumer & Flavorist, vol. 17, Mar./Apr. 1992, pp. 2-20. |
Continuations (1)
|
Number |
Date |
Country |
Parent |
985373 |
Dec 1992 |
|