Plant Based Protein Bar Formulation

Preparing plant-based protein compositions with improved taste and digestibility. The method involves adding protein and solvent to a vessel, then treating it with a small amount of hydrogen peroxide to oxidize and improve the taste and smell of the protein. The oxidized protein is isolated and has better taste and digestibility compared to the starting protein. The hydrogen peroxide concentration is carefully controlled to avoid off-flavors.

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Vegetable protein bar that combines the benefits of whey protein with the nutritional properties of broccoli, including sulforaphane, vitamin K, and xanthophyll carotenoids, to support muscle health and immune function. The bar incorporates broccoli-derived collagen peptides and glucosamine fractions to enhance tissue density, while providing essential amino acids for protein synthesis and energy production. The combination of whey protein, gelatin, and bone broth components provides a complete protein source, while the broccoli-derived nutrients offer antioxidant and anti-inflammatory benefits.

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A method to produce a plant-based instant protein stick that is lower in calories and avoids the use of phosphate additives compared to traditional protein sticks. The method involves preparing composite protein powder, purified water, and additional ingredients, then mixing and pressing the components to form the protein stick. The composite protein powder is made by blending plant proteins like pea, rice, and pumpkin without using composite phosphates. The stick is a convenient, plant-based source of protein for bodybuilding and weight loss without the issues of high calories, obesity, and mineral imbalances from phosphates.

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Plant-based protein compositions and beverages with superior texture and mouthfeel compared to existing plant-based proteins. The compositions use a specific blend of plant proteins (pea and rice) along with additional plant proteins (chickpea, pumpkin seed, watermelon seed) and gums to improve mouthfeel. The compositions can have high protein digestibility scores (PDCAAS) of 1.0. Adding lecithin further enhances texture.

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High-protein nutrition bar with improved taste, texture, and health benefits. The bar contains a specific blend of ingredients like complex protein powder, fiber powder, hemp seeds, vegetable oil, mannitol solution, whole egg, phospholipids, and salt. This composition provides a crunchy, delicious bar with high protein content. The ingredients synergistically enhance satiety, aid digestion, and promote weight loss. The formulation avoids common issues like hardness, roughness, unbalanced nutrition, and long shelf life.

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Plant-based protein composition with comparable digestibility to milk protein, containing legume protein, flax seed, whole grain protein, and quinoa, without soy. The composition provides complete essential amino acids and high digestibility without using soy. It aims to meet protein requirements in a natural, plant-based way for people who avoid soy. The composition can be used as a supplement, nutraceutical, or functional food.

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Vegan protein bars with improved flavor and texture compared to bars made solely with pea protein. The bars contain at least 20% pea protein and at least 20% rapeseed protein, along with a binder and water. The combination of pea and rapeseed proteins reduces graininess, mouth drying, and off-flavors compared to a 100% pea protein bar. The bars can be made by adding the proteins to water and a binder, forming the bar, and optionally coating it.

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Plant-based food products like vegan chocolate bars with similar taste and texture to traditional dairy chocolate. The products contain plant-based chocolate, nougat, and caramel components. The plant-based nougat is made by aerating a protein solution like aquafaba, adding sugar syrup, and flavorings. The plant-based caramel uses plant-based milk, fat, and syrup. The components are combined to make the plant-based food products without using animal ingredients like milk or eggs.

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Plant-based nutritional compositions that are high in protein, fiber, and low in calories, with improved taste and storage stability. The compositions contain a blend of pea protein and fava bean protein isolate, with the fava bean isolate comprising greater than 90% protein and the pea protein comprising less than 20%. The compositions achieve this balance through specialized purification and processing steps that remove anti-nutritional factors and stabilize the protein matrix during heat treatment. The compositions have a pH range of 7.0-7.5, containing natural sweeteners, flavorings, and other nutrients. They are free from carrageenan and other common allergens, making them suitable for vegan and vegetarian diets.

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Plant-based protein blend that provides rapid postprandial amino acid response similar to whey protein isolate. The blend contains a high PDCAAS and leucine bioequivalent protein mixture comprising 50% pulse protein, 40% non-pea protein, and 60% essential amino acids, with a total protein content of 100%. The blend has been shown to rapidly increase blood plasma leucine levels, comparable to whey protein, and is hypothesized to provide similar anabolic effects.

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Isolating organic plant proteins with high digestibility, balanced amino acids, and without chemical residues. The method involves grinding raw plant material, raising the pH of the resulting solution, separating solids, lowering the pH of the supernatant, precipitating, and drying to isolate the protein. This provides a clean, organic plant protein source without added sodium or chloride. The isolated proteins have improved digestibility, complete amino acid profiles, and are organic.

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Plant-based protein bar with high protein content and good nutrition. The bar contains a blend of protein sources like pea and oat protein, black sesame complex, fruit and vegetable powders, nuts, grains, and dietary fiber. The bar aims to provide sufficient protein and energy for vegetarians, athletes, and health-conscious consumers who want plant-based options. It leverages a variety of plant proteins, fiber, and nutritious ingredients to create a protein bar that is purely plant-based and provides excellent nutrition and taste. The bar can be made by mixing and extruding the ingredients to form the bar shape.

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High protein food bars made from non-dairy plant sources that have improved texture and taste compared to existing plant protein bars. The bars contain refined plant protein prepared by salt precipitation. This process results in smaller particle size, lower solubility, lower pH, and lower sodium compared to conventional refined plant protein. These properties enable higher protein content in the bars without issues like stickiness or gumminess. The bars also contain carbohydrates, fats, emulsifiers, salt, flavorings, and sweeteners.

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A method for enhancing the nutritional profile of sports bars by optimizing protein composition and adding bioactive ingredients. The method involves replacing traditional protein sources with novel components, such as ryegrass seeds, almonds, cocoa, and applesauce, while maintaining the bar's characteristic texture and flavor profile. The novel ingredients are incorporated into the protein matrix to improve protein digestibility and enhance the bioavailability of essential amino acids. The resulting bars retain their high protein content and muscle recovery benefits while incorporating additional nutritional benefits from the added ingredients.

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A dietary supplement that combines pea protein isolate with vegetable protein hydrolyzate to enhance weight management and muscle preservation in the elderly. The supplement contains pea protein isolate, vegetable protein hydrolyzate, and additional components like pumpkin seed protein, oat bran, and sea buckthorn powder. The pea protein isolate provides sustained amino acid delivery, while the vegetable protein hydrolyzate offers a balanced amino acid profile. The supplement's unique blend of branched-chain amino acids, including L-arginine, L-leucine, and L-isoleucine, supports muscle growth and metabolic control. The combination of these protein sources and additional nutrients like pumpkin seed protein, oat bran, and sea buckthorn powder provides a comprehensive nutritional profile for sustained weight management and muscle preservation.

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Manufacturing high protein energy protein bars dietary fiber and its production method. The method includes adding hazelnut granules formulation, Chia, waist fruit, raisins, quinoa, round shell psyllium husk powder, milk minerals salts rich in omega-3 fatty acids, essential fatty acids, rich in minerals, dietary fiber and other, complementary functional nutrients easy movement for the restoration of sports people.

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High-quality, plant-based protein blend that addresses the nutritional needs of vegetarians and vegans while avoiding soy. The blend combines Sacha inchi, pea, rice, and potato proteins with enhanced amino acid profiles to achieve a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0. The blend delivers optimal levels of essential amino acids while maintaining a glycemic index below 1.0, making it suitable for maintaining healthy metabolism and weight. The blend can be formulated in various delivery forms, including beverages, snacks, and meal replacement products, with a focus on maintaining consistent texture and organoleptic properties.

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Non-allergenic, fat-free, and calorie-free snacks made from pulverized vegetable protein compositions. The compositions are derived from leguminous plant proteins, legumes, tubers, and algae, and contain microalgal biomass. These products have a texture similar to dried fruits and can be consumed at any time, particularly as an aperitif. The compositions are formulated through direct compression of pulverized protein sources, with microalgal biomass serving as the primary protein component. The resulting products offer a novel, allergen-free, and low-calorie alternative to traditional snacks.

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