Nutrition bar and process of making components

摘要: A nutrition bar which incorporates protein in the form of nuggets having high levels selected proteins. By use invention, bars are formulated to have elevated protein, yet good taste and other organoleptic properties. The according invention include greater than 50 wt% a non-soy from group consisting milk rice pea especially between 51 99 wt%, more preferably 52 95 most 55 or above. is whey protein. made using an extrusion process wherein temperature moderated so as avoid damage proteins concomitant off-taste. In this preferred conducted at temperatures 60 140oC, after dried belt/conveyor drier fluid bed drier. alternate method making lower up 90oC used one supercritical fluids injected prior puffed product.