05.20.24
Gelita, a manufacturer specializing in collagen peptides for food and nutrition, just launched Optibar, a blend of collagen peptides suitable for protein bars with long-lasting, soft, and indulgent textures. The peptides also act as a sugar-free binder, enabling low-sugar and no-sugar claims in cereal bars.
Optibar is a specific blend of collagen peptides for bar production with strong solubility to create smooth bars with an indulgent mouthfeel through the end of shelf life, even at protein concentrations as high as 60%. Gelita recommends using Optibar in combination with whey or plant proteins, which can add structure, while Optibar ensures homogeneity, a pleasant bite, and long-lasting softness.
Optibar is a versatile ingredient in numerous formulations. It’s derived from enzymatic hydrolysis, which gives it good bioavailability, and its neutral taste makes it ideal for both sweet and savory bars. It can be customized with flavors, sweeteners, colorants, and dietary fibers, and combines well with nutrients including vitamins, minerals, and ingredients like dried fruits and cereals.
Optibar is non-GMO and free from e-numbers, so it is suitable for clean label products with potential nutritional claims under EU Regulation 1924/2006, including ‘source of protein,’ ‘high protein,’ ‘reduced sugar,’ ‘low sugar,’ and ‘sugar-free.’
Easy Processing
Unlike traditional cereal bar binders, with Optibar, there is no need for boiling. It’s warmed with water and oil to 70 degrees Celsius, before dried ingredients are added and the mass is molded. Optibar can be used in existing production lines without the need for additional equipment and its agglomerated form guarantees dust-free handling.
Compared to other binders, Optibar leads to lower energy requirements, reduced processing costs, less thermal stress on sensitive ingredients, and a lower environmental impact.
“As a pioneer in collagen and collagen peptides, we are excited by the opportunities our latest innovative ingredient presents for bar manufacturers,” said Natalie Leuwer, food specialties category manager. “We look forward to discussing how Optibar can be used in practice to satisfy consumer demand for next generation bars that are higher in protein, lower in sugar, and ultimately delicious too.”
Optibar is a specific blend of collagen peptides for bar production with strong solubility to create smooth bars with an indulgent mouthfeel through the end of shelf life, even at protein concentrations as high as 60%. Gelita recommends using Optibar in combination with whey or plant proteins, which can add structure, while Optibar ensures homogeneity, a pleasant bite, and long-lasting softness.
Optibar is a versatile ingredient in numerous formulations. It’s derived from enzymatic hydrolysis, which gives it good bioavailability, and its neutral taste makes it ideal for both sweet and savory bars. It can be customized with flavors, sweeteners, colorants, and dietary fibers, and combines well with nutrients including vitamins, minerals, and ingredients like dried fruits and cereals.
Optibar is non-GMO and free from e-numbers, so it is suitable for clean label products with potential nutritional claims under EU Regulation 1924/2006, including ‘source of protein,’ ‘high protein,’ ‘reduced sugar,’ ‘low sugar,’ and ‘sugar-free.’
Easy Processing
Unlike traditional cereal bar binders, with Optibar, there is no need for boiling. It’s warmed with water and oil to 70 degrees Celsius, before dried ingredients are added and the mass is molded. Optibar can be used in existing production lines without the need for additional equipment and its agglomerated form guarantees dust-free handling.
Compared to other binders, Optibar leads to lower energy requirements, reduced processing costs, less thermal stress on sensitive ingredients, and a lower environmental impact.
“As a pioneer in collagen and collagen peptides, we are excited by the opportunities our latest innovative ingredient presents for bar manufacturers,” said Natalie Leuwer, food specialties category manager. “We look forward to discussing how Optibar can be used in practice to satisfy consumer demand for next generation bars that are higher in protein, lower in sugar, and ultimately delicious too.”
