Tereos Syral application centre has developed strong expertise in the formulation and texture optimisation of nutritional cereal bars.
Michel Flambeau, head of the application centre and customer technical support, has presented the latest results at the Healthy bars and grain snacks conference organised by Bridge2Food in Cologne on February 3.
He unveiled a new chewy bar concept combining protein enrichment (38% of energy coming from protein) and prolonged chewing time. This innovative formulation, developed by Tereos Syral application centre using wheat gluten Amygluten, aims at the weight management market.
The visco-elastic properties of Amygluten provide a chewy texture that makes you chewing for longer. Appropriate ingredients combination can yield a wide range of chewing levels.
The company has also investigated the texture of standard and nutritional cereal bars’ binders. Ingredients impact has been modelled through rheological studies and links established with product behaviour on manufacturing lines. Physical measures on binders can represent a good indicator of industrial processing behaviour.
High protein binders (up to 15% protein) have been formulated with Meripro soluble wheat protein. They show a visco-elastic behaviour similar to standard binders with easy and efficient industrial processability. Protein enriched cereal bars can therefore be developed without compromise on processing efficiency. Changes from sugar to sugar-free binding formulations are also well understood.
Tereos Syral application centre supports customer’s developments with extensive pilot processing and analytical equipment, internal expertise and external network.
Source: Tereos Syral
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