WHOLE GRAIN SYRUPS AND FLOURS
    4.
    发明申请

    公开(公告)号:US20210045406A1

    公开(公告)日:2021-02-18

    申请号:US16991330

    申请日:2020-08-12

    摘要: A low sugar, low viscosity syrup from whole grain seed or flour is disclosed. A readily soluble flour is also disclosed. The syrup comprises 90% to 100% of its solid components as water soluble solids and the wholegrain flour comprises 50% to 95% of its solid components as water soluble solids. By controlling the mashing and hydrolysis of a cooked whole grain seed or flour, a syrup can be obtained comprising a defined oligosaccharide content with a narrow molecular weight distribution (i.e. low in sugar and low DP 11+).

    Prebiotic Fiber Bars and Method of Making

    公开(公告)号:US20210337844A1

    公开(公告)日:2021-11-04

    申请号:US16861806

    申请日:2020-04-29

    摘要: Snack bars incorporating more than 4 grams of prebiotic fiber derived from Chicory root fiber and methods of making such snack bars are described herein. The snack bars may incorporate chicory root fiber, coconut, dried fruits, with or without, nuts pieces, chocolate, seeds, probiotics, vitamins, minerals, herb, spices, and oils held together by a binder comprising chicory root fiber and may be enrobed with chicory root fiber as the outer coating. The methods may include mixing chicory root fiber into a binder made with honey and or syrup, mixing binder with a creamy crunchy chewy grain composition, add any additional ingredients, press into desired thickness, cut into bars, enrobe bars with treatments of chicory root fiber, and heat treatment processes to melt the chicory root fiber and form a uniform glossy surface that is appealing to the customer, and reducing water activity.