DEVELOPMENT OF FOOD BARS EMPLOYING EDIBLE STRUCTURAL AGENTS

Abstract

Several pastes and a hot melt prepared from edible components were found effective binders for preparation of bars from any combination of dry foods. Effectiveness of these edible binders was demonstrated on bars prepared from different types and compositions of foods. Bars remained acceptable after storage for three months at 100F. and retained adequate resistance to impact and shear.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1965
Accession Number
AD0620884

Entities

People

  • E. R. Morris
  • Harry E. Newlin

Tags

Communities of Interest

  • Advanced Electronics
  • Human Systems
  • Space
  • Weapons Technologies

DTIC Thesaurus Topics

  • Air Force
  • Chemical Synthesis
  • Chemistry
  • Dehydrated Foods
  • Drop Tests
  • Engineering
  • Food
  • Laboratory Procedures
  • Materials
  • Military Research
  • Moisture Content
  • Physical Properties
  • Resistance
  • Test And Evaluation
  • Test Methods
  • United States
  • War Colleges

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Metallurgy
  • Surface Engineering/Surface Coating Technology.