Amanda J. Reilly;Edward Charles Coleman;Kelly K. Harman;Gary Francis Smith;Yinqing Ma;Juan R. Peebles;Olaf C. Kortum
发明人:
Gary Francis Smith,Olaf C. Kortum,Yinqing Ma,Amanda J. Reilly,Kelly K. Harman,Edward Charles Coleman,Juan R. Peebles
申请号：
US12755828
公开号：
US09326538B2
申请日:
2010.04.07
申请国别(地区):
US
年份:
2016
代理人:
摘要：
A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
