WO2006038063A1

WO2006038063A1 - Food bar

Info

Publication number: WO2006038063A1
Application number: PCT/IB2005/000848
Authority: WO
Inventors: Jens Peschardt
Original assignee: INDEVEX AB
Current assignee: INDEVEX AB
Priority date: 2004-10-01
Filing date: 2005-03-31
Publication date: 2006-04-13
Anticipated expiration: 2007-04-01
Also published as: CA2483675A1

Abstract

The present invention provides a food bar comprising a set of deliverable ingredients having a low GI value that are combined with a binder. The binder is chosen such that the final mass can be shaped into a bar or other shape, and do not substantially alter the nutritional profile of the deliverable ingredients.

Description

Food Bar

PRIORITY CLAIM

[0001] The present application claims priority from Canadian Patent Application

No. 2,483,675 filed October 1, 2004, the contents of which are incorporated herein by reference.

FIELD OF THE INVENTION

[0002] The present invention relates generally to foods and more particularly relates to a food bar.

BACKGROUND OF THE INVENTION

[0003] A well balanced, healthy diet is well recognized as desirable for physical health. Yet, the maintenance of a healthy diet is not only a persisting but also a growing problem in modern society. Lack of time makes many people choose fast food alternatives, which are often fattening or have an inadequate nutritional value, or even makes people skip entire meals such as breakfast.

[0004] It is known that blood glucose level is of great importance for the well- being of humans. When food is eaten, digested and absorbed into the blood stream, a corresponding rise can be detected in the blood glucose level. Poorly balanced diets often include high quantities of high glycemic carbohydrates (processed/complex sugars) which, when converted into glucose, induce a rapid response of insulin. The insulin spikes lead to a rapid storage of excess amount of energy, by means of sugars, into the body and which is subsequently also converted into fat within the cells. Accordingly, shortly after the first meal, the blood glucose level is considerably reduced by the corresponding rapid action of insulin, and while blood glucose falls the body signals for more glucose with feelings of hunger, tiredness and lack of concentration. If no new glucose is added, the adrenalin hormone is activated to compensate this and which may lead to headaches, hyperactivity and even aggression. [0005] Because of the direct need for an increase of the blood glucose level, a craving for foods with a high sugar content is induced, again starting a new cycle of drastic fluctuations in the blood glucose level, when provided with further glucose. These swift fluctuations in the blood glucose can result in temperamental ups and downs, and invite constant eating, which also becomes a problem in controlling weight-gain, and furthermore also will add fat to the heart and the blood system.

[0006] Not all foods have proven to have a long term satiating effect. As the hungry consumer strives to balance the blood glucose level, a further problem occurs in the difficulty of choosing foods that are able to provide a satiety for a prolonged period of time.

[0007] In an attempt to provide foods that address at least some of these concerns, various indices and metrics for measuring foods and their effects have been devised. One such index is the glycemic index ("GI"), which is a measure of the degree to which the concentration of glucose in the blood rises after consumption of certain foods. A low GI refers to foods with a GI- value between zero and sixty. The GI may be calculated using two different references, that is to say either the reference white bread or the reference glucose. Another index has also been devised, in order to estimate the overall glycemic effect of a meal, the concept of glycemic load ("GL") has been introduced. GL is calculated by dividing GI with one hundred and multiplying it by the dietary carbohydrate content. As the GI compares corresponding amounts of carbohydrates, providing a measure of carbohydrate quantity, but not quality, the GL value provides the glycemic effect of realistic portion sizes of different foods. The GL value is similar to the GI value, a measure of the rise of the blood glucose and the subsequent secretion of insulin in the blood stream, but including the aspect of the amount of carbohydrates available in a portion of food (see Foster-Powell K., Holt SH., Brand-Miller JC, Am. J. CLIN. NUTR. 76: 5-56,2002, the contents of which are incorporated herein by reference.)

[0008] Carbohydrates are metabolized into glucose by the digestive system of the human body. Until the mid-eighties, it was generally considered that the size of the carbohydrates was of primary importance regarding the blood glucose response. Today, it is known that the same carbohydrate gives rise to different blood glucose responses, due to the form in which it is included in the foods (see e. g. BJORCK L, LILJEBERG H., GRANFELDT Y, Akerberg A. , Scand. J. NUTR./NaRINGSFORSKNING VOL. 40: 38- 42, 1996). Recently, the GI has replaced the terminology of "fast" and "slow" carbohydrates which were related to the size of the sugars included. High GI values indicate a rapid increase in blood glucose, and low GI-values indicate a delayed absorption rate for the glucose ; i.e. carbohydrates with low GI- values are more slowly digested and absorbed. As the level of blood glucose is kept at a more even level, feelings of hunger are kept away for a prolonged period also avoiding unnecessary and unhealthy cravings for foods rich in carbohydrates.

[0009] However, even though carbohydrates from different sources may be associated with individual GI-values, the Gl-value of each of the carbohydrates put together does not determine the GI of the foods. The GI is influenced by a number of factors, for example, the biochemical structure of the carbohydrate, a high amylose/amylopectin ratio, a high degree of native starch, presence of anti-nutritional substances with the ability of inhibiting amylose, and the co-ingestion of fat, fibre and protein. A problem thus occurs when trying to compose a meal which is to provide the consumer with a low glycemic index for the overall composition. Due to the contribution of a number of factors to the glycemic index, a meal properly balanced so as to avoid fluctuations in the blood glucose level may be difficult to compose.

[0010] Food bars are a known way to provide a convenient, portable, compact and pleasant tasting food that adds energy and nutrients to the body. Examples of food bars include candy bars, protein bars, granola bars and the like. While such food bars are often convenient, portable, compact and pleasant tasting, they typically do not provide certain desirable nutritional profiles, in particular addressing the balancing of blood glucose by providing a food product with a suitably low GI/GL value while providing other desired nutritional properties.

[0011] Indeed, the creation of low GI/GL value foods having a substantially complete or otherwise substantially desirable nutrition profile is a relatively new endeavour in and of itself. One known low GI/GL- value food is described in PCT Patent Application Publication Number WO2004/011764, the contents of which are incorporated herein by reference. WO2004/011764 teaches a food made of a variety of ingredients which are produced in a powder form, to be mixed with a liquid and consumed by drinking. The ingredients provide a food product having a desired nutrition profile including a low GI- value. By the same token, the low GI- value food in WO2004/011764 has also been shown to benefit individuals with metabolic syndrome, when such food is consumed according to a particular regimen, as taught in US Patent Application 10/825,213, entitled "Ingestible Composition" filed April 16, 2004, the contents of which are incorporated herein by reference.

[0012] While the food in WO2004/011764 has a desirable nutrition profile that includes a low GI- value, the resulting food is in powder form, which lacks certain conveniences. For example, prior to consumption, the powder is typically mixed with water — adding time to the preparation process, and rendering consumption of the food powder impractical when no water is readily available. While WO2004/011764 does contemplate the incorporation of the food powder into a food bar, no specific bar formulation is provided therein. The inventors of the present invention have determined that when the powder form food ingredients in WO2004/011764 are incorporated into a food bar using traditional binders and carriers, the result is that the binders and carriers themselves result in an undesirable distortion of the nutritional profile of the original powder ingredients, resulting in a food bar having a Gl-value that is higher than desired and also having an otherwise less than desirable nutritional profile.

SUMMARY OF THE INVENTION [0013] It is therefore an object of the present invention to provide a food bar that obviates or mitigates at least one of the disadvantages of the prior art.

[0014] hi a first aspect of the invention there is provided a food bar comprised of a set of deliverable ingredients having a nutritional profile that includes a low GI- value. The food bar also comprises a binder that is combined with the deliverable ingredients. The nutritional profile of the overall bar (i.e. the combination of the deliverable ingredients and the binder) is substantially the same as the nutritional profile of the deliverable ingredients. The resulting mixture of the deliverable ingredients and the binder also allows the bar to be shaped as desired.

[0015] In a particular implementation of the first aspect, the food bar is made from natural or unprocessed ingredients. [0016] In a particular implementation of the first aspect, the food bar is used as part of a treatment of metabolic syndrome.

[0017] In a particular implementation of the first aspect, the ingredients are selected to be in natural, substantially unprocessed form to provide a higher degree of satiety rather that processed and chemically treated substances.

DETAILED DESCRIPTION OF THE INVENTION

[0018] In an embodiment of the invention, there is a food bar including a set of deliverable ingredients and a binder. The deliverable ingredients have a nutritional profile that is not substantially altered when combined with the binder. The binder allows the deliverable ingredients to be shaped into a bar or other desired configuration. The nutritional profile of the deliverable ingredients is typified by a low GI-value.

[0019] The deliverable ingredients include whole egg powder; rose hip powder; yellow peas; whey protein; sugar; and dietary fibres. The sugar can be a fruit-based slow carbohydrate, such as fructose. Examples of sugar ingredients include apples and pears. Examples of dietary fibres include beet fibre and bran.

[0020] The binder include pre-biotic fibres, such as polydextrose or oligofructose. hi a presently preferred embodiment, the binder is soluble.

[0021] Other ingredients that can be added to the binders to enhance flavour, include sugar alcohols. Examples of sugar alcohols include sorbitol, isomalt and xylitol.

[0022] The food bar can include a coating over the surface of the mass resulting from the combination of the deliverable ingredients and the binder. The coating does not substantially alter the nutritional profile of the deliverable ingredients. The coating can provide the food bar with a desired flavour, texture and/or color, antioxidants, and also prevent the food bar from drying out and thus increasing the food bar's shelf-life. The coating can include vegetable fat, sugar, dark cocoa powder and/or yogurt.

[0023] A single food bar serving is presently preferred to have a mass of from about 30 grams to about 60 grams; more presently preferably from about 35 grams to about 45 grams; and most presently preferably a mass of about 40 grams. [0024] Deliverable ingredients, binders and coatings, and quantities thereof, suitable for incorporation into a food bar according to the present invention are shown in Tables 1, 2 and 3. Column III of Tables 1, 2 and 3 (labelled as "Presently Preferred") collectively give a specific list of ingredients and quantities thereof suitable for producing a 40 gram food bar in accordance with a specific embodiment of the invention.

TABLE l

NOTE: Percentages (%) are based on the overall content of deliverable ingredients

TABLE 2

NOTE: Percentages (%) are based on Entire food bar

TABLE 3

NOTE: Percentages (%) are based on Coating formula

[0025] A 40 gram bar made in accordance with Tables 1, 2 and 3 comprises polydextrose, whey protein, fructose, yellow pea powder, whole egg powder, apple, sorbitol, rose hip powder, natural flavours, rape seed oil, sugar beet fibre, ascorbic acid, water, sugar sacarose, vegetable fat, and dark cocoa powder.

[0026] In the 40 gram bar outlined in Column III of the Tables 1 , 2 and 3, the whole egg powder that is used has a defined content of Omega 3 and Omega 6 fatty acids. The ratio of Omega 3 to Omega 6 fatty acids in the whole egg powder can be expressed as X: Y, where X is the proportion of Omega 3 fatty acid; and Y is proportion of the Omega 6 fatty acid. In a presently preferred embodiment, X is about 1 ; and Y is between about 0.7 and 1.5. In a more presently preferred embodiment, X is about 1 ; and Y is about 1.

[0027] In order to manufacture the 40 gram food bar (or a variant thereo), dry ingredients including the functional nutrient agents are mixed together in a blender. The dry bar mix is furthermore mixed with the binding agents, the rape seed oil, water and preferred liquid flavouring into a baking compound in a modest temperature process (below 50 degrees). After which the baking compound is processed and cut into chosen pieces and in the same process covered with a seal of either chocolate or other preferred digestible cover. After adding the cover a cooling step is made and finally the ready bar is packed in preferred wrapping material.

[0028] The formulation for the 40 gram food bar in Column III of Tables 1, 2 and

3 was selected in order to provide a single serving food bar having less than about 150 kcal per serving; at least about 7 grams of protein per serving, less than about 30% of the energy per serving coming from carbohydrates, and at least about 20% of the Nordic Nutrition Recommendations for omega-3 fatty acids (about 1.5 gram/day) per serving.

[0029] More specifically, the deliverable ingredients according to the formulation in Column III of Table 1 were balanced with the other ingredients so that one single serving 40 gram food bar contains about 123 kcal. The GI of the 40 gram bar of the present invention is presently preferred to be less than about 55, and more presently preferred to be about 35.

[0030] As will be discussed in further detail below, it should, however, be understood that other bars can be prepared in accordance with the present invention that vary from these characteristics.

[0031] Experiments were conducted to measure the GI value of the 40 gram food bar. As a reference food, pure glucose was used with a GI value fixed at 100% {i.e. the area under the curve of glucose defined as 100%). [0032] When testing the GI value, the international standard method set by

Professor Jennie Brand-Miller from the Sydney University Glycemic Index Research Service (SUGiRS), Australia (www.glycemicindex.com), among others, was followed.

[0033] A GI test was devised to determine a food's GI value. The GI test involved using measured portions of the food containing about 10 grams to about 50 grams of carbohydrate, fed to at least eight healthy people in the morning after they fasted for about ten to about twelve hours overnight. Finger-prick blood samples were then taken at about 15 to about 30 minute intervals over the next two hours. These blood samples were used to construct a blood sugar response curve for the two hour period. The area under the curve ("AUC") was calculated to reflect the total rise in blood glucose levels after eating the test food. The GI value (%) was calculated by dividing the AUC for the test food by the AUC for the reference food (same amount of glucose) and multiplying by one-hundred. The use of a standard food was desirable for reducing the confounding influence of differences in the physical characteristics of the subjects. The average of the GI values from all eight subjects is published as the GI of that food.

[0034] The glycemic response ("GR") is here defined as the AUC for a natural portion of test food (in this case one 40 gram food bar of the present invention) divided by the AUC for 50 grams of glucose, multiplied by one-hundred {i.e. the GR is given in percent of the response of 50 grams of glucose).

[0035] According to the standard method, as described above, a test group of eight healthy persons in different ages (the youngest being twenty-seven years old and the eldest being sixty-three years old), were recruited to perform the GI-test. The group consisted of six females and two males. They were all instructed not to eat anything after 8:00 pm the night before each test session, thus insuring that they have fasted for at least 12 hours overnight. All sessions started between about 8:00 am to about 8:15 am.

[0036] Each of the subjects conducted four separate test sessions; one of them included eating the test food, {i.e. one 40 gram food bar of the present invention); the other three included eating the reference food (glucose), which was first dissolved in water and then consumed. Of the three tests with reference food, two were made with 10.5 grams of glucose, which equals the amount of glucose in one 40 gram food bar of the present invention, and one was made with 50 grams of glucose. [0037] This GI study is based on a total amount of thirty-two separate test sessions of eight people's blood sugar response on both test food and reference food. Each session was completed on a separate morning with at least one day in between subsequent session.

[0038] Typically, portions of foods containing 50 grams of carbohydrate are used in GI studies. However, because one 40 gram food bar of the present embodiment contains a very small amount of available digestible carbohydrate, a smaller portion was used when feeding it to the subjects. It was not possible to calculate the GI of the food bar of the present invention in the usual way, because a food bar of the present embodiment that contained 50 grams of carbohydrate would be too large (i.e. approximately 200 grams) for the subjects to consume within 12 minutes. Instead, both the test food and the reference food were served to the subjects in fixed amounts containing 10.5 grams of available carbohydrate. This equals the amount of carbohydrates in one 40 gram food bar of the present embodiment.

[0039] The reference food (glucose) was mixed in 250 ml water and the subjects then were given an extra 250 ml pure water to wash it down with. When eating the bar, the subjects were additionally given 500 ml (250 ml + 250 ml) of pure water to drink. They were told to consume it in a comfortable pace, spreading it out evenly within twelve minutes after the initial fasting blood sample.

[0040] As soon as the initial fasting blood sample was taken, a stopwatch was started for each subject. Blood samples were then collected at 15, 30, 45, 60, 90 and 120 minute intervals after eating had commenced. Therefore, a total of seven blood samples were collected from each subject during each two-hour test session. For each subject, the concentration of glucose in each of the seven whole blood samples collected from them during each test session was analyzed in duplicate using a HemoCue® Glucose 201+ plasma analyzer. Each blood sample was collected into a plastic cuvette containing the enzymes and reagents for the blood glucose assay and then placed into the HemoCue® glucose analyzer while the enzymatic reaction took place. Therefore, each blood sample was analyzed immediately after it was collected.

[0041] The results of the study are presented in the following tables and figures:

Figures 1A-8A show the response on 10.5 grams of glucose, and 50 grams of glucose; Figures 1B-8B show the response on one 40 gram bar of the present embodiment, each of which contains 10.5 grams of carbohydrate; Figure 9 shows the GR results on 50 grams of glucose and on one 40 gram bar of the present embodiment; Table A shows the response on 10.5 grams of glucose and on one 40 gram bar of the present embodiment; and Table B shows the results on 10.5 grams of glucose, 50 grams of glucose, and on one 40 gram bar of the present embodiment.

[0042] Based on the above, the GI value of the 40 gram bar of the present embodiment was calculated to be about 35%, when 100% is defined as the area under curve for 10.5 grams of glucose, (i.e. the same amount of carbohydrate as in one bar).

[0043] If the GR of 50 grams of glucose is defined as 100%, the GR of 10.5 grams of glucose was found to be about 28%, and for one 40 gram food bar of the present invention, the GR was found to be about 10% (i.e. the AUC for one food bar of the present invention was only 10% of the AUC for 50 grams of glucose).

[0044] It will now occur to those of skill in the art that various other ingredients, in addition to or in lieu of, the deliverable ingredients, binders and coatings discussed above, can be chosen beyond those identified in Tables 1, 2 and 3. Likewise, the proportions and combinations of such ingredients can be varied.

[0045] The deliverable ingredients can be selected such that the relative amounts of the components, carbohydrates, proteins and fat of the deliverable ingredients are chosen such that an intake of the deliverable ingredients provides the consumer with a substantially stable blood glucose level. A substantially stable blood glucose level can be achieved by providing deliverable ingredients so that the overall bar has a GL- value below about 10, preferably below about 5, more preferably about 2.7, and still more preferably about 1.

[0046] The deliverable ingredients preferably have a mass ratio between carbohydrates, proteins and fat of about 0.8-2.0:1.0:0.1-1.2, more preferably about 1.0- 1.8:1.0:0.2-1.0, still more preferably about 1.2-1.6:1.0:0.4-0.8, and even more preferably about 1.4:1.0:0.6 respectively, wherein the carbohydrates are chosen from the group of foods having a low glycemic index. [0047] The carbohydrates, proteins and fat (i.e. the deliverable ingredients) can be derived from a diversity of food groups, (preferably from natural sources or sources having little processing) including fruit, vegetable, plant, dairy, egg and other protein sources, and colloidal water sources, resulting in a physiologically balanced set of deliverable ingredients.

[0048] The carbohydrates of the deliverable ingredients can be derived from leguminous plants such as yellow peas, and rosaceous plants such as rose hips, wherein the leguminous plants provide a high amount of simple sugars such as fructose, and the leguminous plants and rosaceous plants contribute in giving the deliverable ingredients its advantageously low GL- value.

[0049] Furthermore, the choice of carbohydrate source is, as also mentioned, another factor in obtaining a low GL for the deliverable ingredients. Accordingly, carbohydrates having low GI- values are chosen. According to one embodiment of the invention the deliverable ingredients has a content comprising yellow peas, apples, and rose hips as described above, all of which comprise carbohydrates with low GI- values.

[0050] The carbohydrates, when decomposed can provide the human body system with simple sugars from the group comprising glucose, saccharose, fructose, maltose and lactose. Glucose is can be present in a percentage of from about 0.5% to about 2.0%, and more preferably about 1.0%. Saccharose is can be present in a percentage of from about 3.0% to about 6.0%, and more preferably about 4.4%. Fructose can be present in a percentage of from about 7.0% to about 15.0%, and more preferably about 11.0%. Maltose can be present in a percentage of from less than about 0.03% to about 0.05%, and more preferably less than about 0.04 %. Lactose can be preferably present in a percentage of from about 0.30% to about 0.80%, and more preferably about 0.56%. Percentages are based on the overall content of deliverable ingredients.

[0051] However, it is also possible to alter the contents of the different types of sugar within the scope of the invention, m one embodiment, the carbohydrates, when decomposed provide the human body system with low amounts of lactose. In another embodiment, the carbohydrates do not provide any lactose at all. A low lactose product is directed to people who cannot tolerate lactose. It will be understood by those of skill in the art that less than about 1% lactose content per serving is recognized as low lactose content.

[0052] Physiological doses of dietary fibres are present in the deliverable ingredients in a percentage of from about 7% to about 12%, and more preferably about 8.4%. The GL of a meal is affected by the content of fibres, as a high degree of fibres helps to lower the glycemic index. Fibres are not digested, but are however necessary in order for the bowels to function correctly. The high content of fibres in the deliverable ingredients according to the invention is advantageous in improving motility (bowel movements) and thus enhancing the consumer's ability to process food efficiently. In addition, the fibres help the elimination of toxins in the cells and furthermore is recognized to reduce the cholesterol content in the blood system.

[0053] hi a presently preferred embodiment, the fat of the deliverable ingredients comprises the essential fatty acids with an omega-3 to omega-6 fatty acid ratio preferably of from about 1.0:0.5 to about 1.0:6.0, more preferably from about 1.0:1.0 to about 1.0:4.0, still more preferably from about 1.0: 1.5 to about 1.0:2.5, and even more preferably about 1.0:2.0.

[0054] The fatty acids are preferably chosen from the group consisting of myristic acid, palmitic acid, palmitoleic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, alfa-linolenic acid, arachidic acid, eicosadienoic acid, behenic acid, docosahexaenoic acid ("DHA") and eicosapentaenoic acid ("EPA"). However, the invention is not restricted to the fatty acids mentioned herein. Other fatty acids which are within the scope of the invention may also be chosen. In addition, the levels of DHA and EPA are optimized and preferably constitute from about 1.0% to about 3.0%, more preferably from about 1.9% to about 2.3%, and even more preferably about 2.1% of the total fat. Cholesterol is also present in amounts which meet the body's needs.

[0055] The fat of the deliverable ingredients is substantially derived from whole eggs. It is presently preferred that the whole eggs have a desirable balance between omega 3 and omega 6 fatty acids, hi order to achieve a desirable balance between saturated, monounsaturated and polyunsaturated fat, the whole egg content in the deliverable ingredients is supplied from chickens that are fed with a desired feed. A desired feed is rich in omega 3 and omega 6 fatty acids. [0056] The fat of the deliverable ingredients can also be derived from sources other than whole eggs. For example, omega 6 fatty acids can also be derived from rape seed oil.

[0057] Protein is present in the deliverable ingredients in an amount of about 30 grams to about 45 grams, more preferably about 35 grams to about 40 grams, and more preferably about 37 grams to about 39 grams per 100 grams of deliverable ingredients. The protein present in the deliverable ingredients preferably contains all twenty amino acids, including the eight recognized essential amino acids in physiological doses. The amino acids are suitably derived from sources such as whey, yellow pea, egg albumen, and whole eggs. The deliverable ingredients according to the invention provide a daily allowance of protein and essential amino acids. The content of protein further provides a positive nitrogen balance to promote water excretion, visceral fat utilization and lean body mass preservation.

[0058] A balance of vitamins can be desirable for assisting in the conversion of food into energy, and the maintenance of the body. For example, vitamins C and E can be added as desirable antioxidants. Vitamins A, B, C, D, and E can be added to the deliverable ingredients in physiological doses.

[0059] In addition, minerals can be added to the deliverable ingredients in physiological doses. For example, desirable minerals can include iron (Fe), zinc (Zn), calcium (Ca), phosphorus (P), magnesium (Mg), copper (Cu), manganese (Mn), chromium (Cr), selenium (Se), silica (Si), potassium (K), and sodium (Na). It is presently preferred that potassium be added in high amounts, and sodium in small amounts. Minerals are presently desirable for the metabolic processes in the body. They act as catalysts for the major body processes, wherein they act in an interrelated manner. A lack of minerals in the body can create a deficiency, and an excess can create disturbances in the body process.

[0060] The 40 gram food bar has a pH of about 5.8 to about 6.2 and acts like a buffer, thus having a positive effect on people suffering from G.E.R.D. (gastroesophageal reflux disease) and Non Ulcer Dyspepsia. [0061] While only specific combinations of the various features and components of the present invention have been discussed herein, it will be apparent to those of skill in the art that desired subsets of the disclosed features and components and/or alternative combinations of these features and components can be utilized, as desired. It should also be understood that the teachings herein can be applied to treatment of metabolic syndrome per the teachings of United States Patent Application No. 10/825,213. All third party sources cited herein are hereby incorporated by reference.

[0062] The present invention provides a novel food bar. Various advantages over the prior art are found in the food bar of the present invention. For example, the food bar can have a satiating effect for a longer period of time after a consumed meal, which keeps feelings of hunger away. As has been disclosed in a previous study (Holt SH., Miller JC. , Petocz., Farmakalidis E. , Eur. J. Clin. Nutr. 49 (9): 675-690, 1995, the contents of which are incorporated herein by reference), different foods differ greatly in their satiating capacities. The deliverable ingredients can provide the satiating effect due to a number of reasons mentioned in the study above. The low degree of fat in the deliverable ingredients is desirable because fatty foods are shown not to be satisfying. Further, the inclusion of foods such as eggs and apples are desirable, because both have a high satiety index, as defined in the above-noted article. Furthermore, the deliverable ingredients according to the invention have a balanced ratio between certain desirable components such as the contents of protein, fibre, and water. The components are shown in the above mentioned study to have a positive effect on satiety.

[0063] The mutual relation between carbohydrates, proteins and fat in the deliverable ingredients has surprisingly been proven to be of significant value in maintaining the overall body system in balance, that is, avoiding deficiencies and excesses of nutrients in the systems of the body. When the body is in balance, intake of nutrients and energy is sufficient to maintain tissue needs and the amounts of nutrients and energy entering and exiting the body are equal. The above mentioned relation further provides the consumer with an amount of each component corresponding to an adequate meal when being provided with a portion of the deliverable ingredients according to the invention. [0064] The above-described embodiments of the invention are intended to be examples of the present invention and alterations and modifications may be effected thereto, by those of skill in the art, without departing from the scope of the invention which is defined solely by the claims appended hereto.

Claims

1. A food bar comprised of a set of deliverable ingredients having a nutritional profile that includes a low Gl-value combined with a binder that does not substantially alter said nutritional profile while allowing a resulting mixture of said deliverable ingredients and binder to be shaped into a desired shape.

2. The food bar according to claim 1 wherein a mass ratio between carbohydrates, proteins and fat of about 0.8-2.0:1.0:0.1-1.2 respectively,

3. The food bar according to claim 1 wherein a mass ratio between carbohydrates, proteins and fat is about 1.0-1.8:1.0:0.2-1.0.

4. The food bar according to claim 1 wherein a mass ratio between carbohydrates, proteins and fat is about 1.2-1.6:1.0:0.4-0.8.

5. The food bar according to claim 1 wherein a mass ratio between carbohydrates, proteins and fat is about 1.4:1.0:0.6

6. The food bar being according to claim 1 wherein said bar is made from dried natural or non-synthetic ingredients.

7. The food bar according to claim 1 wherein said deliverable ingredients are selected from the group consisting of whole egg powder, rose hip powder, yellow pea powder, whey protein, sugar, dietary fibre, and rape seed oil.

8. The food bar according to claim 7 wherein said sugar is derived from at least one of apples and pears.

9. The food bar according to claim 7 wherein said dietary fibre is derived from at least one of beet fibre and bran.

10. The food bar according to claim 7 wherein said whole egg powder has a ratio of omega 3 and omega 6 fatty acids of about 1.0 : 0.7-1.5.

11. The food bar according to claim 10 wherein said whole egg powder has a ratio of omega 3 and omega 6 fatty acids of about 1.0 : 1.0.

12. The food bar according to claim 1 wherein said carbohydrates include at least one of leguminous plants and rosaceous plants.

13. The food bar according to claim 12 wherein said leguminous plants include yellow peas.

14. The food bar according to claim 12 wherein said rosaceous plants include rose hips.

15. The food bar according to claim 7 wherein said sugar is selected from the group consisting of glucose, saccharose, fructose, maltose and lactose.

16. The food bar according to claim 15 wherein said glucose is present in a percentage of from about 0.5% to about 2.0% of said deliverable ingredients.

17. The food bar according to claim 16 wherein said glucose is present in a percentage of about 1.0% of said deliverable ingredients.

18. The food bar according to claim 15 wherein said saccharose is present in a percentage of from about 3.0% to about 6.0% of said deliverable ingredients.

19. The food bar according to claim 18 wherein said saccharose is present in a percentage of about 4.4% of said deliverable ingredients.

20. The food bar according to claim 15 wherein said fructose is present in a percentage of from about 7.0% to about 15.0% of said deliverable ingredients.

21. The food bar according to claim 20 wherein said fructose is present in a percentage of about 11.0% of said deliverable ingredients.

22. The food bar according to claim 15 wherein said maltose is present in a percentage of from less than about 0.03% to about 0.05% of said deliverable ingredients.

23. The food bar according to claim 22 wherein said maltose is present in a percentage of less than about 0.04% of said deliverable ingredients.

24. The food bar according to claim 15 wherein said lactose is present in a percentage of from about 0.3% to about 0.8% of said deliverable ingredients.

25. The food bar according to claim 24 wherein said lactose is present in a percentage of about 0.56% of said deliverable ingredients.

26. The food bar according to claim 7 wherein said dietary fibre is present in a percentage of from about 7% to about 12% of said deliverable ingredients.

27. The food bar according to claim 26 wherein said dietary fibre is present in a percentage of about 8.4% of said deliverable ingredients.

28. The food bar according to claim 1 wherein said fat includes essential fatty acids.

29. The food bar according to claim 28 wherein said fatty acids are selected from the group consisting of myristic acid, palmitic acid, palmitoleic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, alfa-linolenic acid, arachidic acid, eicosadienoic acid, behenic acid, docosahexaenoic acid and eicosapentaenoic acid.

30. The food bar according to claim 29 wherein said docosahexaenoic acid and eicosapentaenoic acid are present together in a percentage of from about 1.0% to about

3.0% of said fat.

31. The food bar according to claim 30 wherein said docosahexaenoic acid and eicosapentaenoic acid are present together in a percentage of from about 1.9% to about 2.3% of said fat.

32. The food bar according to claim 31 wherein said docosahexaenoic acid and eicosapentaenoic acid are present together in a percentage of about 2.1% of said fat.

33. The food bar according to claim 28 having an omega 3 to omega 6 fatty acid ratio of from about 1.0:0.5 to about 1.0:6.0.

34. The food bar according to claim 33 having an omega 3 to omega 6 fatty acid ratio of from about 1.0: 1.0 to about 1.0:4.0.

35. The food bar according to claim 34 having an omega 3 to omega 6 fatty acid ratio of from about 1.0:1.5 to about 1.0:2.5.

36. The food bar according to claim 35 having an omega 3 to omega 6 fatty acid ratio of about 1.0:2.0.

37. The food bar according to claim 1 wherein said fat is derived from at least one of whole eggs and rape seed oil.

38. The food bar according to claim 37 wherein said whole eggs are derived from chickens fed with a feed rich in omega 3 and omega 6 fatty acids.

39. The food bar according to claim 1 wherein said protein is present in a percentage of from about 30% to about 45% of said deliverable ingredients.

40. The food bar according to claim 39 wherein said protein is present in a percentage of from about 35% to about 40% of said deliverable ingredients.

41. The food bar according to claim 40 wherein said protein is present in a percentage of from about 37% to about 39% of said deliverable ingredients.

42. The food bar according to claim 1 wherein said protein includes twenty amino acids.

43. The food bar according to claim 42 wherein said amino acids are derived from at least one of whey, yellow pea, egg albumen, and whole eggs.

44. The food bar according to claim 1 further comprising at least one sugar alcohol.

45. The food bar according to claim 44 wherein said sugar alcohol is selected from the group consisting of sorbitol, isomalt and xylitol.

46. The food bar according to claim 1 further comprising at least one vitamin selected from the group consisting of vitamin A, vitamin B, vitamin C, vitamin D and vitamin E.

47. The food bar according to claim 1 further comprising at least one mineral selected from the group consisting of iron, zinc, calcium, phosphorus, magnesium, copper, manganese, chromium, selenium, silica, potassium, and sodium.

48. The food bar according to claim 1 having a metric mass from about 30 grams to about 60 grams.

49. The food bar according to claim 1 having a metric mass from about 35 grams to about 45 grams.

50. The food bar according to claim 49 wherein said metric mass is about 40 grams.

51. The food bar according to claim 1 having less than about 150 kcal.

52. The food bar according to claim 51 having about 123 kcal.

53. The food bar according to claim 1 having at least about 7 grams of protein.

54. The food bar according to claim 1 wherein less than about 30% of said food bar's energy is derived from carbohydrates.

55. The food bar according to claim 1 having at least about 1.5 grams of omega 3 fatty acids.

56. The food bar according to claim 1 having a GI below about 55.

57. The food bar according to claim 56 having a GI of about 35.

58. The food bar according to claim 1 having a GL of below about 10.

59. The food bar according to claim 58 having a GL of below about 5.

60. The food bar according to claim 59 having a GL of about 2.7.

61. The food bar according to claim 60 having a GL of about 1.

62. The food bar according to claim 1 having a pH of from about 5.8 to about 6.2.

63. The food bar according to claim 1 wherein said binder includes one or more pre- biotic fibres.

64. The food bar according to claim 63 wherein said pre-biotic fibre is selected from the group consisting of polydextrose and oligo fructose.

65. The food bar according to claim 1 wherein said binder is soluble.

66. The food bar according to claim 1 where said binder further comprises sorbitol syrup.

67. The food bar according to claim 1 further comprising a coating that does not substantially alter said nutritional profile.

68. The food bar according to claim 67 wherein said coating includes one or more of vegetable fat, sugar, dark cocoa powder and yogurt.

69. The food bar according to claim 1 for use in the treatment of metabolic syndrome.