Formulation and Fabrication of Food Bars

Abstract

Formulation, production and storage studies of food bars made from various cereal products (wheat flakes, oats, rice kispies and graham crackers), as well as beef, hash and soup type bars (split pea, potato flakes), are presented. The basic matrix for the food bars is a stable binder formulated from protein (sodium caseinate), fat (lard flakes), and carbohydrate (sucrose). The binder is spray-dried, admixed with the food component, and compressed into bar form.

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Document Details

Document Type
Technical Report
Publication Date
Feb 01, 1966
Accession Number
AD0631996

Entities

People

  • Jack R. Durst

Tags

Communities of Interest

  • Ground and Sea Platforms
  • Human Systems
  • Space
  • Weapons Technologies

DTIC Thesaurus Topics

  • Abstracts
  • Air Force
  • Condiments
  • Contracts
  • Fluids
  • Food
  • Fungi
  • Military Research
  • Moisture
  • Moisture Content
  • Pilot Plants
  • Plant Oils
  • Test And Evaluation
  • United States
  • Vegetables
  • War Colleges
  • Warfare

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Polymer Science and Engineering.