Protein bar comprising low-sugar, high-dietary-fiber and plant-based protein, and method for manufacturing the same
The protein bar addresses the issues of excessive sugar and poor texture in commercial bars by combining low-sugar and high-fiber ingredients with plant-based proteins, offering a crispy texture and balanced nutrition.
KR103021917B1Active Publication Date: 2026-09-22F&L CORP CO LTD
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Patent Information
- Application Number
- KR1020250127172
- Authority / Receiving Office
- KR · KR
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2025-09-08
- Publication Date
- 2026-09-22
- Estimated Expiration
- 2045-09-08
AI Technical Summary
Technical Problem
Commercially available protein bars often contain excessive sugar, leading to blood sugar spikes, poor texture, and are unsuitable for vegetarian consumers, while low-sugar options lack palatability and dietary fiber.
Method used
A protein bar combining low-sugar components like allulose and enzyme-treated stevia, high-fiber ingredients such as indigestible maltodextrin and chicory extract powder, and plant-based proteins like isolated soy protein, with a crispy texture achieved through protein ball structure and low-sugar coating layers.
Benefits of technology
The bar provides satiety, palatability, and a low glycemic index, suitable for weight management and nutritional balance, while being vegetarian-friendly and convenient.
✦ Generated by Eureka AI based on patent content.
Abstract
The present invention discloses a plant protein comprising isolated soy protein and rice flour; a dietary fiber comprising indigestible maltodextrin and chicory extract powder; a low-sugar component comprising allulose and enzyme-treated stevia and an auxiliary ingredient comprising MCT oil.
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