WO2022126231A1

WO2022126231A1 - Protein fortified food bars that contain concentrated canola protein ingredient

Info

Publication number: WO2022126231A1
Application number: PCT/CA2021/000105
Authority: WO
Inventors: Jeffrey L. Casper; Lisa M. CASPER
Original assignee: Merit Functional Foods Corporation
Priority date: 2020-12-14
Filing date: 2021-12-14
Publication date: 2022-06-23

Abstract

Described are high-protein food bar products that contain concentrated canola protein, including 3 to 35 wt% non-hydrolyzed Napin protein.

Description

PROTEIN FORTIFIED FOOD BARS THAT CONTAIN CONCENTRATED CANOLA PROTEIN INGREDIENT

[001]

FIELD

[002] The present description relates to food products that contain concentrated canola (rapeseed) protein ingredient, including high-protein food bar products.

BACKGROUND

[003] Ready-to-eat, individually packaged, ready-to-eat protein bars are popular among consumers because of their convenience. Additionally, high protein bars can be prepared based on a wide range of recipes, including bars particularly designed as a high-energy snack, others designed as a meal replacement (e.g., breakfast or cereal bars), and still other specialty-type bars that contain specific nutritional value besides protein, such as a high amount of fiber. Ready-to-eat, high protein bars are popularly sold in the form of individually packaged and sealed bars that can be conveniently stored, transported, and eaten when desired by the consumer opening the package and removing the bar from the package for immediate consumption. The “ready-to-eat” high protein bar does not require any preparation, but may be eaten in the form in which the bar is packaged.

[004] The packaged protein bar should maintain freshness for an extended shelf-life, especially before the package is opened, and should exhibit good flavor and textural properties during a useful unopened storage period (shelf life).

SUMMARY

[005] Canola protein, which contains an amount of the 2S albumin protein Napin, is known to be a usefill food ingredient. As described herein, the Applicant has now discovered that the protein Napin, e.g., as part of a concentrated canola protein ingredient, can be included in certain types of food compositions, i.e., high protein bars, that have not (to the Applicant's knowledge) been formulated to include concentrated canola protein ingredient. Also, the Applicant has determined that the Napin protein may produce certain potential advantages relative to comparable food compositions that do not contain the same amount of Napin protein. [006] A high-protein bar that contains a high amount of Napin protein may exhibit an increased shelf life measured in terms of a softness property of the bar measured over period of storage. Example high-protein bars of the present description that include a high amount of Napin protein, e.g., as part of a concentrated canola protein ingredient, can exhibit a better softness property (a lower “hardness” property) when measured over extended storage periods, compared to a comparable bar that contains the same ingredients other than a lower amount of Napin protein or no Napin protein.

[007] Alternately or additionally, the use of Napin protein (including in a form that is nonhydrolyzed) in a high-protein bar, e.g., as a portion of a concentrated canola protein ingredient, may, can allow for the use of a broader range of other (non-protein) ingredients in the bar, compared to a comparable bar that contains the same ingredients other than a lower amount of Napin protein or no Napin protein. For example, Napin protein can be used in a non-hydrolyzed (intact) form. Additionally, and advantageously, when Napin protein is included in a protein bar, even in a non-hydrolyzed form, the Napin protein can be used in combination with other protein ingredients (a “non-Napin protein”) that is also, if desired, non-hydrolyzed.

[008] In one aspect, the invention relates to a high-protein bar. The bar contains: at least 20 weight percent protein based on total weight of the bar, and from 3 to 35 weight percent non- hydrolyzed Napin protein, based on total weight of the bar.

[009] In another aspect, the invention relates to a method of preparing a high-protein bar that contains: at least 20 weight percent protein based on total weigh of the bar, and from 3 to 40 weight percent non-hydrolyzed Napin protein, based on total weight of the bar. The method includes: combining ingredients that include: at least 20 weight percent protein based on total weigh of the bar, and from 5 to 40 weight percent non-hydrolyzed Napin protein based on total weigh of the bar, to form a cohesive dough, and forming the dough into multiple bar pieces.

BRIEF DESCRIPTION OF THE FIGURES

[0010] Figures 1 through 5 show data of bars as described. DETAILED DESCRIPTION

[0011] The following description relates to food products, especially high-protein bars, that contain Napin protein, which may be included in a food product as part of a concentrated canola protein ingredient. A high-protein bar as described may include an amount of Napin protein in combination with one or more other types of proteins, referred to as “non-Napin proteins.” The bar may contain protein ingredients that include concentrated canola protein ingredient (which contains Napin protein), in combination with a non-Napin proteincontaining ingredient (a “non-canola protein ingredient”). A high-protein bar will also contain one or more other types of useful food ingredients, i.e., non-protein ingredients such as one or more of fat and carbohydrates (e.g., fiber, sugar, polyol, starch) with a low total amount of water.

[0012] As described herein, the Applicant has discovered that Napin protein, for example as part of a concentrated canola protein ingredient, can be used in combination with other ingredients such as other types of protein and other types of protein ingredients, as well as starch, fat, fiber, etc., to produce a high-protein bar that may exhibit useful or advantageous properties such as storage stability and taste properties. Additionally, the use of Napin protein, e.g., a Napin-containing protein ingredient such as a concentrated canola protein ingredient, can advantageously allow the use of protein ingredients (Napin protein, non- Napin proteins, or both) that are non-hydrolyzed, i.e., “intact.”

[0013] A high-protein bar (otherwise known as a “high-protein nutrition bar,” or more simply a “protein bar”) generally is a food product made using ingredients such as protein isolates, protein concentrates, flours, starches, polyols, fibers, etc., and other optional minor ingredients, with a relatively high total concentration of protein. The ingredients are combined and mixed, then shaped to form a bar that has a low water content, low water activity, and a relatively high density as compared to snack bars made using extruded and puffed particulates, e.g., greater than 1.0 gram per centimeter. The bar is formed from a cohesive dough that is moldable and formable, and is not puffed or expanded to form the shaped bar product.

[0014] Commercial high-protein bars are typically made using ingredients that include a powdered protein concentrate or isolate that contains a concentrated amount of protein that has been hydrolyzed; a liquid component such as sugar, polyol, or soluble fiber-based syrup; a source of fat (lipids), such as a liquid oil or plastic fat, and minor ingredients that may include one or more of a flavor, fortification ingredient, preservative, and colorant, etc. [0015] A typical protein bar may contain at least 20 weight percent total protein, which is normally hydrolyzed, based on total weight of the protein bar. This amount refers to protein from all sources, including from any of one or more concentrated protein ingredients, from protein concentrates or isolates, or contained in any other ingredient of the protein bar. Typical high-protein bars may contain from 10 to 50 weight percent of total carbohydrates (e.g., polyol, fiber, sugar), and from 10 to 15 weight percent fat, based on total weight bar. Water is typically not added directly as an ingredient, but may be present in a small amount in one or more of the ingredients used to form the bar.

[0016] Currently, high-protein bar products are typically made using proteins that are hydrolyzed, and the use of non-hydrolyzed proteins, i.e., “intact” proteins, is avoided. A “hydrolyzed protein” is a protein that has been treated by a hydrolysis step to break down large protein molecules into protein fragments that include smaller proteins, polypeptides, peptides, and possibly constituent amino acids.

[0017] Hydrolyzed proteins are preferred for typical protein bars for a combination of reasons, including reasons relating to forming and processing a dough to form a shaped bar, and reasons of shelf-life stability as measured by increased hardness of a bar over time during storage. But even with known advantages of hydrolyzed proteins, hydrolyzed proteins may also contribute to undesirable, negative flavor properties of a food product. Hydrolyzed protein ingredients are believed to produce undesired taste such as bitterness, an astringent, or a metallic property, especially when used in a high amount in a high-protein bar to achieve fortification levels that are compelling to consumers.

[0018] Hydrolyzed protein ingredients contain protein fragments, not complete (intact) natural proteins. Protein fragments exhibit increased flow properties (lower viscosity) compared to flow properties of intact protein ingredients and compositions that include intact proteins from which a hydrolyzed protein is derived. A hydrolyzed protein ingredient may also, typically, have a lower water binding capacity compared to an intact protein. These properties improve the ability of a hydrolyzed protein to be combined with other ingredients of a high-protein bar to form a cohesive, continuous, and pliable dough composition that can be formed into cohesive, shaped protein bars having a high protein concentration. In contrast, intact proteins are typically understood to be less capable, or incapable, of being used to form a cohesive, malleable (able to be rolled or pressed permanently out of shape without breaking or cracking), continuous dough composition that can be formed into a protein bar or into multiple protein bars from a batch of dough. For many formulations of high-protein bars, hydrolyzed protein can be included in a dough used to form a high-protein bar, in an amount up to about 25 or 30 weight percent hydrolyzed protein, based on total weight of the bar.

[0019] According to the present description, non-hydrolyzed (intact) proteins can be used to form a high-protein bar, even though non-hydrolyzed proteins have not (to the Applicant’s knowledge) been shown to be useful or feasible in processing or capable in delivering desirable textural attributes with this type of food product in the past. Identification of a way to use intact proteins in a protein bar product would have several benefits. Non-hydrolyzed proteins can have a general cost advantage over hydrolyzed proteins, because a non- hydrolyzed protein may be less expensive due to a lower processing cost. Additionally, the Applicant has determined that non-hydrolyzed Napin protein can be used (optionally in combination with non-hydrolyzed non-Napin proteins) even at relatively high total concentrations of protein, to form a useful, cohesive, continuous dough composition that can be mixed, handled, formed (e.g., cut), and shaped into a protein bar.

[0020] A high-protein bar of the present description may contain Napin protein as described, optionally in combination with an amount of non-Napin protein, with at least a portion of the total amount of protein in the bar being non-hydrolyzed. For example, of a total amount of protein in a bar, example high-protein bars can include at least 50, 60, 70, 80, 90, 95, 99, or even 100 percent non-hydrolyzed protein.

[0021] As described herein, the Applicant has determined that a high-protein bar that contains non-hydrolyzed protein, including at least a portion that is non-hydrolyzed Napin protein or that is a concentrated canola protein ingredient, can be combined with other ingredients of a high-protein bar to form a composition that is capable of being formed into a cohesive, moldable, malleable, continuous dough that can be shaped (and optionally divided) to form a protein bar. A “cohesive, moldable, malleable, continuous dough" is a dough composition that with all ingredients of the dough combined and mixed using standard commercial food mixing equipment, e.g., in a batch-wise process, forms a continuous dough piece (i.e., a “dough batch”) that can then be formed and shaped into multiple smaller pieces, such as in the form of multiple high-protein bars.

[0022] In contrast, a combination of ingredients does not form a “cohesive, moldable, malleable continuous dough" if the ingredients, when attempting to combine and mix the ingredients as a “dough batch” (using standard, food-grade commercial mixing equipment), form only small discontinuous particles or smaller dough pieces that are incapable of being formed into a protein bar, e.g., by dividing a formed dough into multiple high-protein bars. A “cohesive, moldable, malleable continuous dough" can be well mixed into a substantially uniform or homogeneous single piece (mass) that has flow properties and cohesiveness that allow the dough to be divided and formed into multiple, individual small bars (e.g., having a mass in a range from 20 to 2000 grams, e.g., from 20- to 1000 grams) by shaping methods such as molding, dividing, extrusion, and cutting, or the like.

[0023] Non-hydrolyzed Napin protein, e.g., in the form of a concentrated (non-hydrolyzed) canola protein ingredient, exhibits a high oil-binding capacity and a low water-binding capacity. Without being bound by theory, these properties are believed to improve the ability of Napin protein or concentrated (non-hydrolyzed) canola protein ingredient to be combined with other ingredients of a high-protein bar to form a cohesive, malleable, continuous pliable mass of dough that can be mixed, formed, and shaped into multiple protein bars.

[0024] Moreover, advantageously, the presence of non-hydrolyzed Napin protein, e.g., as part of a concentrated, non-hydrolyzed canola protein ingredient, can allow the formation of dough compositions that are capable of being formed and shaped into multiple protein bars, while containing a relatively high total amount of protein. Example dough compositions and high-protein bars formed using non-hydrolyzed Napin protein, e.g., as part of a concentrated non-hydrolyzed canola protein ingredient, optionally and preferably in combination with one or more non-hydrolyzed protein ingredients, may contain a total amount of protein (e.g., a combination of Napin protein and non-Napin protein) that is greater than 20 weight percent total protein based on total weight of a dough or bar, for example a total amount of protein that is up to or greater than 25, 30, 35, 40, 45, or 50 weight percent protein based on total weight dough or high-protein bar.

[0025] A protein bar as described contains non-hydrolyzed Napin protein in an amount that is useful to provide a high-protein bar as described. The useful amount can be an amount that, with other ingredients of a protein bar, allows the non-hydrolyzed Napin protein to be capable of being combined with other ingredients of the bar, to be mixed, handled, and formed into a cohesive, continuous dough that can be formed and shaped into a protein bar product. Useful or preferred amounts of non-hydrolyzed Napin protein may produce useful or improved properties of the bar such as one or more of: a useful or preferred shelf-life as measured by an initial and continued softness property (a slow or low build of hardness in the bar from a desirable initial softness), desired or improved coloration relative to a comparable bar that does not contain the same amount of non-hydrolyzed Napin protein, and desired or improved taste relative to a comparable bar that does not contain the same amount of non- hydrolyzed Napin protein. [0026] Without limiting the present description, example protein bars may contain an amount of Napin that is in a range from 2 to 30 weight percent, e.g., from 5, 10, or 15 weight percent up to or in excess of 20, 25, 30, 35, 40, 45, or 50 weight percent, based on total weight of a high-protein bar.

[0027] To prepare a bar that includes a useful amount of non-hydrolyzed Napin protein, a bar may be prepared with a concentrated protein ingredient that contains a substantial amount of non-hydrolyzed Napin protein, for example an amount of non-hydrolyzed Napin protein that is at least 40, 50, 70, 80, 90, or 94 weight percent non-hydrolyzed Napin protein based on total weight of a concentrated protein ingredient.

[0028] An example of a usefid non-hydrolyzed Napin protein-containing concentrated protein ingredient is concentrated non-hydrolyzed canola protein ingredient. A usefid or preferred concentrated non-hydrolyzed canola protein ingredient may include a relatively high amount of total non-hydrolyzed protein, such as at least 85, 90, or 95 weight percent non-hydrolyzed protein on a total weight of concentrated protein ingredient. Of the total amount of protein contained in such a preferred concentrated canola protein ingredient, a majority or a substantial amount may be non-hydrolyzed Napin protein, such as an amount of at least 40, 50, 60, 70, 80, or 90 percent non-hydrolyzed Napin protein based on total weight protein in the concentrated canola protein ingredient. Stated differently, a usefid or preferred concentrated canola protein ingredient may contain at least 60, 70, 80, or 90 weight percent non-hydrolyzed Napin protein based on total weight concentrated canola protein ingredient. [0029] Examples of concentrated canola protein ingredient and method useful to prepare concentrated canola protein ingredient are described in United States patent number 7,776,378 (the ‘378 patent), the entirety of which is incorporated herein by reference.

[0030] According to the ‘378 patent, example concentrated canola protein ingredients may be in the form of a substantially undenatured canola protein isolate having a total protein content of at least about 90 weight percent as determined by Kjeldahl nitrogen* 6.25 on a dry weight basis, and may exhibit a protein profile which is: about 60 to about 95 weight percent 2S protein, about 5 to about 40 weight percent 7S protein, and 0 to about 5 weight percent of 11S protein.

[0031] Also according to the ‘378 patent, example concentrated canola protein ingredients may be in the form of a substantially undenatured canola protein isolate having a protein content of at least about 90 weight percent, as determined by Kjeldahl nitrogenx6.25 on a dry weight basis, said canola protein isolate being a dried concentrated supernatant from the settling of a solid phase from an aqueous dispersion of canola protein micelles. [0032] The example concentrated canola protein ingredients contain significant amounts of Cruciferin protein (11S protein) and Napin protein (2S protein). Cruciferin, the predominant 11S protein in the Brassicaceae family, is a protein of the cupin superfamily. Napin is a 2S (1.7S) protein of the prolamin superfamily and exists as the next abundant storage protein of B. napus.

[0033] Puratein® HS is one example of a commercially available concentrated canola protein ingredient. Puratein® HS is available from Merit Functional Foods (Winnipeg, MB) and is comprised predominantly of Napin (2S albumin ) protein. Puratein® C is another protein being manufactured by Merit and contains a ratio of Cruciferin (11S globulin) to Napin of approximately 60:40. These canola proteins are characterized as having high solubility, low viscosity, high oil binding capacity, and low water binding capacity.

[0034] Primary components of example high-protein bar products of the present description include protein, starch, fat, carbohydrates (e.g., sugar, fiber, carbohydrates, polyol), flavoring, and a low amount of water either added as water or contained in an ingredient. At least a portion of the protein is Napin protein, for example as a component of a concentrated canola protein ingredient. The protein can also contain a portion that is different from Napin protein (i.e., “non-Napin protein”). The protein also preferably includes a portion that is nonhydrolyzed protein. In specific example bars, a substantial portion or most or all of the total amount of protein may be non-hydrolyzed, e.g., at least 60, 70, 80, 90, 95, or 99 percent of the total amount of protein may be non-hydrolyzed and preferably exhibit low water binding and high oil binding capacity, such as cruciferin. The amounts and types of starch, fat, and carbohydrate can generally be any that will allow for the ingredients of the dough to be combined and processed to form a shaped food product, e.g., a bar.

[0035] Examples of useful amounts of total protein (from any source) can be at least 15 or 20 weight percent, e.g., an amount in a range from 20 to 55 weight percent total protein, e.g., from about 25 to about 40, 45, or 50 weight percent total protein in a high-protein bar, based on total weight of the bar.

[0036] Of a total amount of protein in the bar, the bar can contain a combination of Napin protein and non-Napin protein. For example, a bar may contain a concentrated canola protein ingredient in combination with another protein ingredient such as a pea protein ingredient. Examples of useful amounts of concentrated canola protein ingredient can be in a range from 3 to 30 weight percent, e.g., from 5 to 15, 20, or 25 weight percent concentrated canola protein ingredient, based on total weight of the bar. Examples of useful amounts of non- canola protein ingredient can be in a range from 10 to 47 weight percent, e.g., from 20 to 40 weight percent, or from 20 to 30 or 35 weight percent, based on total weight of the bar. [0037] Considered differently, the total amount of protein can be provided from a combination of a concentrated Napin-containing protein ingredient (e.g., a concentrated canola protein ingredient) and one or more non-Napin protein ingredients (which are also non-canola protein ingredients). The relative amount of concentrated Napin-containing protein ingredient (e.g., concentrated canola protein ingredient) per total weight of all protein ingredients may be in a range from 0, 2, 5, 7, or 10 weight percent, up to 30, 40, or 45 weight percent concentrated Napin-containing protein ingredient (e.g., concentrated canola protein ingredient) based on total weight of all protein ingredients in a high protein bar.

[0038] In these or other example embodiments, a bar may be made from a total amount of protein that includes a blend of at least one protein ingredient that contains non-hydrolyzed protein and at least one protein ingredient that contains hydrolyzed protein. The protein ingredient that contains non-hydrolyzed protein ingredient may be a Napin-protein ingredient such as a concentrated canola protein ingredient, containing a high concentration (90 or 95 percent, or more) of non-hydrolyzed protein.

[0039] A hydrolyzed protein ingredient may contain hydrolyzed protein that is hydrolyzed at a relatively low degree, e.g., below 20, 10, or 5 percent DH, or below 4 percent DH. DH refers to the degree of hydrolysis, which indicates how much the protein has been broken down.

[0040] A non-Napin protein ingredient may be any of various known plant or animal proteins known to be useful in a food composition. These include non-Napin-containing proteins derived from any animal, plant, or other protein source, such as from dairy (e.g., whey), soy, wheat, rice, fish, eggs, poultry, legume, or from another grain, vegetable, plant, protozoa, algae, microbial, fungi, or animal source.

[0041] Non-Napin protein ingredients are commercially available or may be prepared by commercial protein isolation techniques. Exemplary non-Napin protein ingredients that are currently commercially available may be derived from protein sources such as dairy (e.g., whey), soy, wheat, rice, fish, eggs, poultry, legume, or from another grain, vegetable, or animal source. Specific examples include pea protein concentrate (PPC), pea protein isolate (PPI), rice protein concentrate (RPC), rice protein isolate (RPI), fava bean protein isolate, sunflower protein concentrate, hemp protein concentrate, mung bean protein concentrate, lentil protein concentrate, lupin protein concentrate, pumpkin seed protein isolate, soy protein isolate, and sacha inchi protein isolate. [0042] It has been surprisingly found that the use of intact Napin (2S albumin) can enable the use of high levels of intact legume proteins, such as protein isolated from yellow pea. The substitution of 10 to 50 percent of yellow pea protein with a Napin-rich protein isolate in a high fortification bar formula results in a bar that is initially softer and retains a softness quality over a useful or unexpectedly long shelf life. The Napin protein can be incorporated in the form of a protein as found in Puratein® HS, or in a somewhat less concentrated form as found with Puratein® C.

[0043] An amount of fat may be included in a bar as described, with the fat being from any useful animal or plant source, such as any of a variety of liquid fats, including canola oil (low euricic rapeseed oil), sunflower oil, safflower oil, grapeseed oil, soybean oil, com oil, avocado oil, olive oil, peanut oil, cottonseed oil, or semisolid or solid fats including palm oil, coconut oil, milkfat, or fractions and or blends thereof. Modified fats such as interesterified oils also may be used. Examples of useful amounts of total fat (from any source) in a protein bar as described can be below 15 weight percent, e.g., below 10 weight percent, for example in a range from 1, 2, or 3 weight percent to 8, 9, or 10 weight percent total fat, based on total weight of a protein bar.

[0044] A protein bar as described also contains an amount of carbohydrates, for example a starch, sugar, polyol, fiber, or combination of these.

[0045] A usefill starch may be any of various starches known to be useful in a food composition. Examples of useful starches can be derived from any starch source, such as a plant, e.g., grain, legumes, fruit, or vegetable. Examples of starch sources include wheat, com, potato, rice, tapioca, oat, barley, millet, bananas, sorghum, sweet potatoes, rye, as well as other cereals, legumes, and vegetables.

[0046] Examples of useful amounts of starch (from any source) in a protein bar as described may be in a range from about 5 to about 30 weight percent, or from about 0 to about 20 or 25 weight percent total starch based on total weight of a protein bar.

[0047] A useful polyol may be any of various polyol materials known to be useful in a food composition. One specific example of a useful polyol is glycerine. Examples of useful amounts of polyol, e.g., glycerine in a protein bar as described may can be in a range from about 0 to about 10 weight percent, or from about 1 to about 9 or from about 2 to about 4, 5, or 7 weight percent polyol based on total weight of a protein bar.

[0048] “Fiber” refers to carbohydrates that are not digestible by humans. Useful fiber ingredients include various commercial fiber ingredients, which may be liquid or solid (e.g., powder) complex carbohydrates known to be useful as a fiber ingredient in a food composition. Examples include various liquid and fiber form concentrated oligosaccharide ingredients. Example amounts of fiber (or “fiber ingredient”) in a protein bar as described may can be in a range from about 0 to about 50 weight percent, or from about 10 to about 40 or from about 15 or 20 to about 30 or 35 weight percent fiber or fiber ingredient, based on total weight of a protein bar.

[0049] A protein bar as described can contain an amount of water that is relatively low. Water may be present in a protein bar due to the water being present in an ingredient of a protein bar (e.g., contained in a low amount in a carbohydrate or protein ingredient), or may be added as water. Typically, protein bars are formulated and prepared to contain low amounts of water, such as less than 15, 10, 5, 3, or 2 weigh percent water (from all sources) based on total weight of protein bar.

[0050] A protein bar as described can contain a low amount of water in this range, e.g., an amount of water from all sources that is less than 15, 12, 10, 8, 5, 3, or 2 weigh percent water based on total weight of protein bar. In preparing a protein bar as described, water may be contained in a low amount as part of an ingredient, but water (pure water) is not required and may be added at not more than a low amount, or not at all. A protein bar as described may include water added as an ingredient in an amount below 2 or 1 percent, e.g., as tow as zero percent water is needed as a water ingredient.

[0051] A protein bar of the description also exhibits a relatively tow water activity. As “water activity” (“A_w”) of a food product such as a protein bar refers to the amount of water in a food product that is considered to be “free,” “unbound,” or “available” water in a system. Water that is tightly bound or tightly associated with a chemical constituent of a food composition, e.g., is tightly bound to a protein molecule, is not available for alternate use, is not “free" or “available” water. Water activity refers to the amount of water in a food or beverage that is not so tightly bound that the water is unavailable. Water activity (Aw) measured analytically can be defined as: Aw = P/Po where P and Po are the partial pressure of water above the food, and the partial pressure of water at identical conditions, respectively. Any tightly bound water does not escape from the food as a vapor, and therefore exerts no partial pressure and has an effective water activity of zero. Water activity is a function of the composition of a food product, and is also a function of temperature. The quantity and association of water in a bar is controlled to achieve a water activity that prevents microbial growth over shelf life, and may be at a lower portion of a typical of water present in a tow moisture food. Low moisture foods are shelf-stable products that have a low water activity, such as a water activity of about 0.75 or less. These food products are at a level feat is at or below a minimum water activity for most bacteria (0.90) and most yeast and molds (0.7). A usefid or preferred water activity of a protein bar of fee present description may be about 0.72 or less, such as below 0.65, preferably below 0.62. [0052] Example protein bars may be prepared by forming a form from the ingredients of a bar, e.g., by combining a starch ingredient, a Napin-containing protein ingredient such as concentrated canola protein ingredient, a non-Napin-containing protein (e.g., a pea protein ingredient), an amount of fat (e.g., oil such as canola oil), carbohydrates such as polyol and liquid fiber ingredient, along with other minor ingredients or additives. The ingredients can be combined and mixed to form a continuous dough composition, which may be shaped, molded, formed, and cut into smaller pieces that form three-dimensional bars. A bar may be any shape (e.g., rectangular, cylindrical), and may be of any size, such as a size having a mass in a range from 200 to 2000 grams, such as from 400 to 1000 grams.

[0053] Minor food ingredients (or additives) feat may be included in a high-protein bar may include a sweetener such as sugar (e.g. fructose, sucrose, glucose, allulose, etc.) or another natural or synthetic sweetener, salt, another flavorant, any of various vitamins and minerals, a preservative, an antioxidant, or a pH adjuster or buffer, any of which may be added alone or as part of another ingredient of a dough composition. A total amount of such minor ingredients in a high-protein bar may be below about 10, 5, or 2 weight percent based on total weight of fee bar.

[0054] As used herein, fee term “ingredient” refers to a composition feat contains one or a combination of food materials (e.g., protein, starch, fat, sugar, etc.), and that is combined with one or more other ingredients to form a dough as described herein feat can be then processed to form a finished high-protein bar product, feat can be packaged and distributed for sale. An ingredient may be characterized by fee major type of food material that is contained in fee ingredient (e.g., fat, protein, starch, sugar, fiber, etc.), as well as the type of fee source of fee material (e.g., canola, pea, vegetable, non-canola, etc.). An ingredient can be a composition feat contains a concentrated or isolated amount of a specific type of food material such as protein, and such types of ingredients may sometimes be referred to as “concentrates."

[0055] For purposes of illustration, the term “starch ingredient” refers to a composition that contains a concentrated amount of starch. The term “protein ingredient” or “protein concentrate” refers to a composition feat contains a concentrated amount of protein, such as an amount of protein feat is at least 50, 60, 70, 80, or 90 percent by weight of fee ingredient based on total weigh of the ingredient. The term “concentrated canola protein ingredient” refers to a composition (“ingredient”) that contains a concentrated amount of protein derived from canola (or rapeseed), e.g., the majority of the protein in the concentrate or entirely or substantially all of the protein in the concentrate is derived from canola. A “non-canola protein concentrate” refers to an ingredient that contains a concentrated amount of protein, wherein none or not more than an insignificant amount (e.g., less than 5, 1, or 0.5 percent by weight) of the protein is derived from canola, and entirely all or substantially all of the protein in the concentrate is derived from a non-canola source (e.g., pea protein).

[0056] Consistent therewith, the more general terms “starch,” “fat,” “protein,” “sugar,” and the like (as opposed to a term that includes the word “concentrate” or “ingredient”), are used to refer to these chemically defined food materials as part of an ingredient or as part of a dough or food composition regardless of the source of the food material.

[0057] A concentrated ingredient (or “concentrate”) can be an ingredient that includes a major amount of a specific type of a specified food material, such as at least 50, 60, 70, 80, 90, or even 95 weight percent of a protein, fat (e.g., oil), or carbohydrate (e.g., starch, fiber, sugar).

Example 1 (Shelf life Study #1)

Control and treatments:

1) Pea#l (100%)

2) Pea #1 (80%) & Puratein® HS canola protein (20%)

3) Pea #1 (60%) & Puratein® HS canola protein (40%)

4) Pea #2 (100%)

5) Pea #2 (60%) & Puratein® HS canola protein (40%)

6) Pea #3 (100%)

7) Pea #3 (60%) & Puratein® HS canola protein (40%)

[0058] A number of example protein bars were prepared using different non-canola proteins, which were pea proteins. Three different commercial non-hydrolyzed pea protein ingredients were used, each separately in the same amount: 1) Pea #1 , 2) Pea #2, and 3) Pea #3. In one group (Group A, three sample bars) each non-hydrolyzed pea protein was included alone in a bar formulation in an amount of 38 weight percent of the total weight of the bar, with no added canola protein. [0059] In a second group (Group B, containing one sample bar) the Pea #2 non-hydrolyzed pea protein was used at an amount of 30.4 weight percent based on total weight of the bar, and non-hydrolyzed canola protein ingredient (Puratein® HS) was used based on 7.6 weight percent of the total weight of the bar. The amount of the Pea #2 non-hydrolyzed pea protein was approximately 80 weight percent of total protein and the amount of non-hydrolyzed canola protein ingredient (Puratein® HS) was 20 weight percent of total protein. The Puratein® HS protein ingredient contained at least 90 weight percent protein on a dry basis, and at least 50 weight percent Napin protein based on the total amount of protein in the Puratein® HS protein ingredient.

[0060] In a third group (Group C, containing three sample bars) each of three non-hydrolyzed pea proteins (1) Pea #1, 2) Pea #2, and 3) Pea #3 was included in an amount of 22.8 weight percent based on total weight of the bar, and non-hydrolyzed canola protein ingredient (Puratein® HS) was used based on 15.2 weight percent of the total weight of the bar. The amount of the non-hydrolyzed pea protein ingredient was 60 weight percent of total protein, and the amount of non-hydrolyzed canola protein ingredient (Puratein* HS) was 40 weight percent of total protein.

Palm oil 9.20% Canola oil 5.00% Glycerine 2.50% Flavoring 0.50%

100.00%

Merit High Protein Fortification Bar: 40% of protein % from Puratein® HS

(GROUP C — three different sample bars -- each sample bar containing one of the three different pea protein ingredients in combination with canola protein ingredient, in indicated amounts)

Pea Protein (Pea # 1 , Pea #2, or Pea #3) 22.80% Puratein HS 15.20% Isomaltooligosaccharide syrup (Pea) 31.60% 60 DE Tapioca syrup 13.20% Palm oil 9.20% Canola oil 5.00% Glycerine 2.50% Flavoring, liquid 0.50% 100.00%

[0061] Bar hardness was measured using a texture technologies TXT plus texture analyzer outfitted with a TA-45 blade (dimensions 1.5 millimeter X 10 millimeter). The following test settings were used with the blade: A pre-test speed of 1 millimeter per second, trigger force of 5 grams or 0.001 Newton (5kg load cell). The test speed of 1 millimeter per second and a test distance of 8 millimeters was used. The peak force at full compression was recorded as the bar hardness in grams of force.

[0062] Bars were held in an environmental chamber at 37°C with no humidity. According to observations during the shelf-life studies and recommendations from research, it was found that approximately 0.5 week under these conditions is equivalent to 1 month at room temperature (20°C) for this bar type. Bars were packaged in a clear plastic poly film that was heat sealed on one side.

[0063] Figure 1 shows that both initially and over time — as the canola protein inclusion level increases, bar hardness subsequently decreases. In the chart, where the bar is labelled with the percent of canola protein present, the remaining balance of protein in the bar is pea protein. For example, bars that contain 0% canola protein subsequently contain 100% pea protein. Typically, shelf-life issues tike bar firming are observed in the latter part of the bar's shelf-life between 6 months to 1 year. In Figure 1, there is a large increase in the amount of bar hardening occurring in the bars that contain pea protein only between the timeframe of 6 months and 12 months as compared to those containing canola protein.

[0064] Figure 2 highlights that regardless of pea protein type used, canola protein prevents high-protein bars from firming. There are differences noted in the level of bar hardening across type of pea protein, but canola protein consistently keeps the bar soft over time.

[0065] Figure 3 shows the rate of firming for pea protein only bar compared to those containing canola protein. Bars containing canola protein at both 20% and 40% replacement of pea protein are softer over time as compared to those with 100% pea protein. The initial bar hardness of bars containing 60% pea protein and 40% Puratein® HS canola protein for the total protein amount is lower than that of the initial bar hardness of those containing only 80% pea protein and 20% canola protein (Table 1). Therefore, the percentage change in firmness is higher for the bars containing 40% canola protein when compared to those containing 20% canola protein. At twelve months of accelerated shelf-life, the bars containing 20 & 40% Puratein® HS are 158% and 285% softer, respectively, than bars containing 100% pea protein.

Table I . Bar Hardness (g) data for bars tested during accelerated shelf-life study

[0066] Data collected on fresh samples show that when blending Puratein® HS with Pea protein #1, the replacement of 20% intact pea protein with Puratein® HS resulted in a hardness value that was 64.4% of the original full pea protein formula (Table 1). When replacing 40% of intact Pea protein #1 with Puratein® HS the hardness was 27.5% of the control formula without any napin protein present. When blending Puratein® HS with other intact proteins, similar results were obtained. For example, Pea protein #2 had an initial value of 1454 grams of force, but when 40% of the pea protein was replaced with Puratein® HS the bar hardness dropped to 346.5 grams at peak force, which was 23.8% of the control formula without Napin. When Pea protein #3 was used, the formula with 40% Puratein® HS replacement was only 12% of the initial hardness. [0067] At six months equivalent accelerated shelf life, the relative differences between control and test formulas are similar or better. For Pea protein #1, the hardness of the treatment with Puratein® HS at 40% was only 20% of the hardness of the control sample. If the samples were firming at the same rate the relative difference in hardness relationship in terms of percent of the control hardness values would be the same as the initial sample, but the differences measured were 7% lower in the treatment than at time 0, demonstrating a slowing of hardening relative to the control sample. The same was also seen with Pea protein #2 containing a 40% Puratein® HS replacement, where the test treatment after three months equivalent accelerated shelf life was 21 % of the control formula which was a drop of almost 3% over the initial sample comparison. For Pea protein #3, the relative difference in bar hardening between the treatment sample and the control after three weeks accelerated shelf life was essentially the same.

[0068] At twelve months equivalent accelerated shelf-life, the relative difference between the control and test formulas of 40% Puratein® HS is 11.3% as compared to the 20% difference observed at 6 months. For Pea protein #2 containing a 40% Puratein® HS replacement compared to Pea protein #2 only bar, the relative difference is 41.4% so the difference in softening effect with canola protein is less than the difference observed for Pea protein #1. For Pea protein #3, the relative differences between the treatment sample and the control after twelve weeks accelerated shelf life was 17.6%.

Example 2 (Shelf life Study #2)

[0069] For bar SL study #2, one set of bars was stored at room temperature and the other set was stored in an environmental chamber at 37°C with no humidity to provide accelerated shelf-life data. The same formula was used as in Bar SL study #1. According to observations during the shelf-life studies and recommendations from research, it was found that approximately 0.5 week under these conditions is equivalent to 1 month at room temperature (20°C) for this bar type. Bars were packaged in a metallized film that was heat sealed on one side. Data from the actual time, room temperature bar shelf-life study is reported.

Control and treatments:

1) Pea protein (100%)

2) Hydrolyzed pea protein (100%)

3) Pea protein (80%) & Canola protein (20%) 4) Hydrolyzed pea protein (80%) & Canola protein (20%)

[0070] Figure 4 shows that bars containing hydrolyzed pea protein are softer than those containing non-hydrolyzed pea protein. The addition of canola protein to both the nonhydrolyzed and hydrolyzed pea protein containing bars keeps the bars soft over time. By utilizing a non-hydrolyzed pea at 80% of total protein in bar along with 20% canola protein, a similar texture can be obtained over time. The advantage of using canola protein in place of a hydrolyzed pea protein is the decreased level of bitterness and cleaner ingredient declaration. The trend of canola protein preventing bars from hardening over time is also observed in Figure 4.

Example 3 (Shelf life Study #3)

[0071] For the 3^rd bar shelf-life study, a different formula was used to reflect the type of protein bars that we were sampling to potential customers. A lemon blueberry flavored bar formula was used with 2 control bars and 4 treatment bars. The objective of this study was to determine the effect of Peazazz® pea protein vs Peazac® pea protein and Puratein® HS canola protein vs Puratein® C canola protein in combmation.

[0072] For bar shelf-life study #3, one set of bars was stored at room temperature and the other set was stored in an environmental chamber at 37C with 60% relative humidity to provide accelerated shelf-life data. Based on observations, the during the shelf-life study, it was found that approximately 1 week under these conditions is equivalent to 1 month at room temperature (20°C) for this bar type. The difference in equivalence testing of this bar shelflife study to the first two is the presence of humidity in the environmental cabinet used for the accelerated shelf-life testing. Differences could also be partially attributed to the different bar formula used. Bars were packaged in a metallized film that was heat sealed on one side. Data from the accelerated shelf-life testing is reported below.

[0072] As seen previously, the addition of any canola protein regardless of type (Puratein® HS or Puratein® C) prevents bars from hardening over time. Overall, Puratein® C provides more of a bar softening effect than Puratein® HS but both canola proteins do prevent bars from hardening over time. See Figure 5.

Claims

Claims:

1. A high-protein bar comprising: at least 20 weight percent protein based on total weigh of the bar, and from 3 to 35 weight percent non-hydrolyzed Napin protein, based on total weight of the bar.

2. A high-protein bar of claim 1 comprising: from 20 to 50 weight percent protein based on total weight of the bar, from 5 to 50 weight percent non-hydrolyzed Napin protein based on the weight of a total amount of protein of the bar, and from 50 to 95 weight percent non-Napin protein based on total weight protein of the bar.

3. A high-protein bar of claim 1 or 2 comprising at least 50 percent non-hydrolyzed protein, based on total weight protein of the bar.

4. A high-protein bar of claim 1 or 2 comprising at least 80 percent non-hydrolyzed protein, based on total weight protein of the bar.

5. A high-protein bar of any of claims 1 through 4 wherein the bar exhibits a reduced increase in hardness when stored at 37 degrees C for a period of 12 weeks, as compared to a high-protein bar made with the same amount of intact protein.

5. A high-protein bar of any of claims 1 through 4, comprising a combination of non- hydrolyzed Napin protein, and hydrolyzed protein.

6. A high-protein bar of any of claims 1 through 5 comprising: from 5 to 50 weight percent non-hydrolyzed Napin protein based on the weight of a total amount of protein of the bar, and from 50 to 95 weight percent hydrolyzed protein based on total weight protein of the bar.

7. A high-protein bar of any of claims 1 through 5 comprising: from 5 to 50 weight percent non-hydrolyzed concentrated canola protein ingredient based on the weight of a total amount of protein of the bar, and from 50 to 95 weight percent hydrolyzed protein based on total weight protein of the bar.

8. A high-protein bar of claim 6 or 7 wherein the hydrolyzed protein has a degree of hydrolysis of below 10 percent.

9. A high-protein bar of claim 6 or 7 wherein the hydrolyzed protein has a degree of hydrolysis of below 5 percent.

10. A method of preparing a high-protein bar that comprises: at least 20 weight percent protein based on total weigh of the bar, and from 3 to 35 weight percent non-hydrolyzed Napin protein, based on total weight of the bar, the method comprising: combining ingredients comprising: at least 20 weight percent protein based on total weigh of the bar, and from 5 to 35 weight percent non-hydrolyzed Napin protein based on total weigh of the bar, to form a cohesive dough, and forming the dough into multiple bar pieces.

11. A method of claim 10, the ingredients comprising at least 20 weight percent protein, based on total weigh of the bar, from 3 to 35 weight percent non-hydrolyzed Napin protein, based on total weight of the bar, from 20 to 50 weight percent non-hydrolyzed non-Napin protein, based on total weight of the bar, from 30 to 50 weight percent polysaccharide based on total weight of the bar, and from 4 to 15 weight percent fat, based on total weight of the bar.

12. A method of claim 10, the bar comprising: from 20 to 50 weight percent protein based on total weight of the bar, from 5 to 50 weight percent non-hydrolyzed Napin protein based on the weight of a total amount of protein of the bar, and from 50 to 95 weight percent non-Napin protein based on total weight protein of the bar.

13. A method of any of claims 10 through 12, the bar comprising at least 50 percent nonhydrolyzed protein, based on total weight protein of the bar.

14. A method of any of claims 10 through 12, the bar comprising at least 80 percent non- hydrolyzed protein, based on total weight protein of the bar.

15. A method of any of claims 10 through 14 wherein the bar exhibits a reduced increase in hardness when stored at 37 degrees C for a period of 12 weeks, as compared to a high- protein bar made with the same amount of intact protein.

16. A method of any of claims 10 through 15, the bar comprising a combination of non- hydrolyzed Napin protein, and hydrolyzed protein.

17. A method of any of claims 10 through 16, the bar comprising: from 5 to 50 weight percent non-hydrolyzed Napin protein based on total weight protein of the bar, and from 50 to 95 weight percent hydrolyzed protein based on total weight protein of the bar.

18. A method of any of claims 10 through 17, the bar comprising: from 5 to 50 weight percent non-hydrolyzed concentrated canola protein ingredient based on total weight protein of the bar, and from 50 to 95 weight percent hydrolyzed protein based on total weight protein of the bar.

19. A method of claim 17 or 18 wherein the hydrolyzed protein has a degree of hydrolysis of below 10 percent