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High-protein bars - problems & solutions - Coggle Diagram
High-protein bars -
problems & solutions
Mouth drying
Humectant
Milk protein concentrate
Banana flour
Seed proteins
Oat bran
Protein blends
Grittiness,
sandiness
Spray-drying
Pea protein
Emulsifiers
Chewiness
Combination of protein powder and protein particles
Cellulose and xanthan gums
Baeknyeoncho powder
Pregelatinized brown rice flour
Alternative binders, like coconut oil or almond butter
Microwaving protein
off-flavours or
strong protein flavors
Blending pea protein
Made without sugar alcohols or stevia
Loaded with Italian spices
like basil, oregano, and rosemary
Adding an acidulant
Adding potato protein
Myceliated amino acid
Hardening/drying
during shelf-life
Using hydrolyzed whey protein
Chickpea protein
Concentrated canola protein ingredient
Phospholipids
Zein
Probiotics
Sesame