Non sweet binder for savory food product
The present invention relates to non sweet food binder composition. Particularly, the food binder composition can be used in the preparation of savory snack bars, savory nutritional bars, or in savory food products used as snack or meal replacement, containing varied levels of protein, fiber, minerals, vitamins and other bioactive substances or nutritional supplements.
1 . A savory food binder composition comprising:
between about 10 to about 25% by weight of moisture content,
less to about 10% by weight of a fat,
between about 5 to about 50% by weight of a food hydrocolloid, and
between about 10 to about 80% by weight of a non-hydrocolloid carbohydrate.
2 . The savory food binder composition of claim 1 , wherein said fat is in a form selected from the group consisting of an oil, a shortening, a saturated fat and an unsaturated fat.
3 . The savory food binder composition of claim 1 , wherein said hydrocolloid is selected from the group consisting of Arabic gum, agar agar, calcium carboxymethylcellulose, carrageenan, guar gum, ghatti gum, tragacanth gum, henna powder, locust bean gum, menthol crystal, propylene glycol alginate, psyllium, sodium alginate, sodium carboxymethylcellulose, tara gum, xanthan gum, pectin and vanilla bean.
4 . The savory food binder composition of claim 1 , wherein said hydrocolloid is Arabic gum.
5 . The savory food binder composition of claim 1 , wherein said non-hydrocolloid carbohydrate is selected from the group consisting of a monosaccharide, a disaccharide, a sugar alcohol, an oligosaccharide and a polysaccharide.
6 . The savory food binder composition of claim 5 , wherein said monosaccharide is selected from the group consisting of glucose, fructose and galactose.
7 . The savory food binder composition of claim 5 , wherein said disaccharide is selected from the group consisting of sucrose, lactose and maltose.
8 . The savory food binder composition of claim 5 , wherein said sugar alcohol is selected from the group consisting of sorbitol, mannitol, xylitol, erythritol, maltitol, lactitol and glycerol.
9 . The savory food binder composition of claim 5 , wherein said oligosaccharide is selected from the group consisting of raffinose, stachyose, verbascose and fructooligosaccharide.
10 . The savory food binder composition of claim 5 , wherein said polysaccharide is selected from the group consisting of starch, inulin and polydextrose.
11 . The savory food binder composition of claim 5 , wherein said non-hydrocolloid carbohydrate is under form of a syrup or a solid.
12 . The savory food binder composition of claim 1 , further comprising less then about 30% by weight of glycerin.
13 . The savory food binder composition of claim 1 , further comprising less than about 5% by weight of an emulsifier.
14 . The savory food binder composition of claim 1 , having between about 75% and about 90% of total solids.
15 . The savory food binder composition of claim 1 , having between about 80% and 90% of total solids.
16 . The savory food binder composition of claim 1 , further comprising a sweetness suppressant.
17 . A food composition comprising the savory food binder composition of claim 1 .
18 . The food composition of claim 17 being a savory food.
19 . The food composition of claim 17 being a Granola-type bar comprising between about 5 to about 50% by weight of a protein.
20 . The food composition of claim 19 , wherein said Granola-type bar comprises fortification.
21 . The food composition of claim 17 being a crispy-type bar comprising between about 5 to about 50% by weight of a protein.
22 . The food composition of claim 17 being a low glycemic index savory bar.
23 . The food composition of claim 17 , wherein said food composition has a shape selected from the group consisting of a bar, a ball, a bite size, a square and an irregular shape.
24 . A method of aggregating food components, said method comprising combining the savory food binder composition of claim 1 with food components thereby aggregating the food components.
25 . The method of claim 24 , wherein said savory food binder is heated prior to its combination with the food components.