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Abstract

A savory bar with good organoleptic properties. In one embodiment, the bar includes a binder comprising i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or fatty acid moieties. The food bar according the invention may include, for example, from 0.5 to 40 wt. % of the binder. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. The amount of sugar solids present in the overall bar is typically limited to no greater than 10 wt. % sugar solids, especially no greater than 5 wt. %. In accordance with another embodiment of the invention, the savory food bar comprises a binder including one or more fibrous ingredients having fewer than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50%, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and the binder including no greater than 5 wt. % mono- and disaccharide solids. The invention is also directed to the binder and to processes of preparing the binder and the food bars.

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First Claim