ALL-PURPOSE MATRIX FOR MOLDED FOOD BARS

Abstract : The object of the program was to produce a suitable matrix for various food components (soups, beverages and casseroles) which would not detract from the basic flavor of the major food components. A satisfactory matrix was made from lactose (99%) and sodium carboxymethylcellulose (1%). The matrix can be produced successfully by tray-drying or freeze drying. This report summarizes the work performed in Phase 1 and Phase 2 of the contract and gives the results of the various shelf-life tests. In general, the lactose/ carboxymethylcellulose matrix performed well over the broad range of products that were tested.