GB2364503A

GB2364503A - Compositions comprising a polyvalent cation source and a partially digestible lipid and/or a non-digestible lipid

Info

Publication number: GB2364503A
Application number: GB0111039A
Authority: GB
Inventors: Ronald James Jandacek; Robert Lawrence Prosise; James Earl Trout
Original assignee: Procter and Gamble Co
Current assignee: Procter and Gamble Co
Priority date: 2000-05-05
Filing date: 2001-05-04
Publication date: 2002-01-30
Also published as: GB0111039D0

Abstract

Compositions comprising a polyvalent cation source and a partially digestible lipid and/or a non-digestible lipid wherein a single serving, a 100 calorie reference serving or a 30 g reference serving of the composition comprises sufficient cation source to provide at least 50 mg of the polyvalent cation. The polyvalent cation may be a calcium cation and the source of the polyvalent cation may be calcium carbonate or calcium citrate malate. The non-digestible lipid may be a polyol fatty acid polyester such as olestra. The compositions may be in the form of foodstuffs such as cookies, crackers, potato crisps, peanut butter, cheese spreads or dairy beverages. Compositions comprising a polyvalent cation or a source of a polyvalent cation and a non-digestible fat or a source of a non-digestible fat may be used to reduce blood cholesterol, treat heart disease such as hypercholesterolaemia or hypertension or treat complications associated with diabetes.

Description

2364503 COMPOSITIONS, KITS, AND METHODS FOR IMPROVING CARDIOVASCULAR

HEALTH Ronald J. Jandacek James E. Trout Robert L. Prosise

FIELD OF THE INVENTION

The present invention relates to compositions, kits, and methods which are useful for providing various general health benefits including, but not limited to cardiac benefits, including lowering cholesterol in the consumer, treating, preventing, and / or inhibiting heart disease and treating conditionisuch as hypercholesterolemia, hypertension, poor circulation, and complications associated with diabetes.

BACKGROUND OF THE INVENTION

Chronic diseases, such as coronary heart disease, stroke, diabetes, and certain types of cancer, are. among the leading causes of death in the United States and other industrialized countries, (The Surgeon General's Report on Nutrition and Health, 1988, U.S. Department of Health and Human Services Publication No. 88-50210, Washington, DC; National Research Council, 1989, Diet and Health: Implications for Reducinp, Chronic Disease Risk, The Committee on Diet and Health, National Academy Press, Washington, DC). For example, coronary heart disease is responsible for I of every 4.9 deaths and a total mortality of 725,000 in 1996 (1999 Heart and Stroke Statistical Update, American Heart Association).

Where possible, it preferred that the underlying cause of a chronic disease be reduced or eliminated before a patienfs body has suffered irreparable damage. In many cases, the underlying cause of a chronic disease is reduced or eliminated by a regimen of drug therapy. For example, patients with marked elevations of serum cholesterol, a risk factor for atherosclerosis and subsequent coronary heart disease, are treated by a variety of pharmaceutical substances, including those which inhibit HMG CoA reductase, a key enzyme in the steps leading to cholesterol synthesis in the body. Although such drugs have been widely and successfully used, they entail significant risks such as elevated liver enzymes. In short, since many drug therapies entail significant risks, it is preferred, where possible, that a dietary approach to controlling or preventing a chronic disease be employed.

Key dietary approaches to controlling or preventing chronic diseases such as coronary heart disease, stroke, diabetes, and certain types of cancer, include reducing total and saturated fat I intake, as well as consuming hypocholesterolemic substances. The level of dietary fat intake, particularly saturated fat and cholesterol, is strongly linked to the risk of cardiovascular disease and mortality from coronary events. In addition, research has demonstrated a relationship between the level of total fat and saturated fat consumption and the risk of cancers of the digestive tract and endocrine system (e.g., colorectal, breast, and prostate cancers) (Garrison, R. and Sorner, E., The Nutrition Desk Reference, 3rd edition, 1995, Keats Publishing, New Cannan, CT).

It is also well accepted that elevated levels of serum cholesterol (hypercholesterolemia) increase the risk of the development of atherosclerosis and subsequent coronary heart disease. In fact, in a clinical study, for each 1% reduction in serum cholesterol, the test subjects' risk of coronary heart disease decreased by 2%. (The Lipid Research Clinics Coronary Primary Prevention Trial results. 1. Reduction in incidence of coronary heart disease,JAMA 1984, 251, 351-364).

Studies have shown that in addition to other heart health benefits, serum cholesterol levels can be reduced by consuming hypocholesterolemic substances, such as partially-digestible and non-digestible oils (See e.g. , Glueck, C. J., Jandacek, R. J., Hogg, E., Allen, C., Baehler, L., and Tewksbury, M. (1983) Sucrose polyester: substitution for dietary fats in hypocaloric diets in the treatment of familial hypercholesterolemial. Am. J Clin. Nutr. 37, 347-354) and plant sterols and plant sterol esters ( See Mattson, F.H., Grundy, S.M., and Crouse, J.R. (1982) Optimizing the effect of plant sterols on cholesterol absorption in man. Am. J Clin. Nutr. 35, 697-700; U.S. Patent 3,751,569, B. A. Erickson, Clear cooking and salad oils having hypocholesterolemic properties; Westrate, J.A., and Meijer, G. W. (1998) Plant sterol-enriched margarines and reduction of plasma totaland LDL-cholesterol concentrations in normocholesterolemic and mildly hypercholesterolemic subjects. Eur. J. Clin. Nutr. 52, 334-343) .

A recently published international patent application (Karppanen et al., WO 98/28989, published July 9, 1998) and a recently issued United States patent (Karppanen et al., U.S. Patent No. 6,136,349, assigned to Pharmaconsult Oy, issued October 24, 2000) indicate that calcium and magnesium polyvalent cations are, in fact, helpful for reducing serum cholesterol levels. Karppanen et al. (WO 98/28989) describe a method and food compositions for weight control. The food compositions contain elevated levels of the minerals magnesium, calcium, and potassium, and can be used for controlling obesity. Furthermore, the inventors report an experiment in which a group of genetically obese Zucker rats were fed a diet containing elevated levels of magnesium, calcium, and potassium. A statistically significant (p < 0.05) lowering of serum cholesterol was measured. Karppanen et al. (U.S. Patent No. 6,136,349) describe food seasoning, food ingredient, and food item compositions useful for lowering blood cholesterol levels. The compositions comprise plant sterols and/or stanols together with an elevated level of one or more of the minerals magnesium, calcium, and potassium. A variety of mineral sources are disclosed, including calcium and magnesium salts such as calcium carbonate, calcium lactate, calcium phosphate, calcium chloride, magnesium chloride, magnesium carbonate, and others. The inventors report that 2 consumption of foods containing the combination of plant sterols and/or stanols with the minerals results in a significant reduction in serum cholesterol level that is larger than that expected from the sum of the cholesterol lowering effects of plant sterols and/or stanols and minerals when ingested alone.

Be6ause polyol polyesters are known to lower serum cholesterol, a combination of such a non-digestible lipid with one or more polyvalent cations may yield an enhanced cholesterol lowering effect similar to that reported by Karppanen et al. (U.S. Patent No. 6,136,349) for plant sterols and/or stanols in combination with minerals, In fact, combinations of polyol polyesters with sources of polyvalent cations have been reported in the literature. Villagran et al. (U.S. Patent No. 5,464, 642, assigned to The Procter & Gamble Co., issued November 7, 1995) describe a process for making reduced fat, fried snack foods with an expanded structure, which comprises forming a dough containing from about 1% to about 10% calcium carbonate. The dough is formed into a sheet, from. which snack pieces are cut and fried in a fat or oil, which optionally may be a zero calorie fat such as sucrose polyester. Zimmerman et al. (WO 99/01039, The Procter & Gamble Co., published January 14, 1999) disclose an ingredient suspension comprising 83% Olean@ and 15% calcium carbonate, as well as a fabricated potato crisp containing the ingredient suspension.

It is generally accepted that a dietary approach is a preferred and effective method of inhibiting or reducing chronic diseases. Unfortunately, even if heart healthy substances are provided, a dietary regimen that includes them is difficult to follow as heart healthy substances are generally unappealing or, at a minimum, inconvenient to obtain and prepare. A typical solution to these problems is to incorporate the unpalatable materials into a food. However, in addition to the technical obstacles associated with developing an effective heart healthy composition, the development of an array of foods that would incorporate an effective heart healthy composition presents a series of hurdles. For example, foods that include a nondigestible lipid may have an waxy aftertaste. Here, as with all foods, palatability may be further comprised by the introduction of significant levels of calcium. In summary, if the single food convenience and palatability problems could be solved, the resulting dietary compliance by the consumer would further increase the heart health benefits that can be obtained from heart healthy compositions. As a result, the need for an array of foods that contain a heart healthy composition and that will not compromise normal dietary habits is clear.

Applicants have invested significant time and effort studying the hypocholesterolemic effects of partially digestible lipids, nondigestible lipids and polyvalent cation sources. In fact Applicants' conducted a clinical study to evaluate the effect of consuming a combination of nondigestible lipid and polyvalent cation source on serum cholesterol levels. A group of 57 adult subjects consumed a single 1 oz. serving (28.4 g) per day of potato crisps containing either 10 g triglyceride oil (control group; n=28) or 9 g Olean@ (test group; n=29). In addition, subjects in the test group consumed one calcium carbonate tablet per day, delivering 600 mg of elemental calcium.

3 Each daily serving of potato crisps was consumed with the main meal and consumption was continued for a period of 3 weeks. On the first and last days of treatment, the subjects had blood samples taken for measurement of their plasma lipid levels. The results showed no significant decrease in serum total and LDL cholesterol levels, vs. baseline levels measured on day 1, for the control group (10 g triglyceride oil per day). However, the test group (9 g Olean@ plus 600 mg Ca per day) showed significant reductions in both total and LDL cholesterol levels from baseline (p < 0. 05). For example, serum LDL cholesterol levels were decreased by an average of approximately 5% in the test group.

While not being bound by theory, Applicants now believe that the consumption of calcium can improve heart health and that the mechanism for this heart health benefit includes the reduction in bioavailability of hypercholesterolemic saturated fatty acids and enhanced excretion of bile acids, which are synthesized from cholesterol in the body. During the process of developing a basic understanding of key hypocholesterolemic mechanisms, Applicants' have discovered heart healthy compositions, comprising a polyvalent cation source and a nondigestible lipid, which provide general health benefits, including cardiovascular benefits. Moreover, Applicants' have produced an array of foods that are low in fat and that incorporate said heart healthy compositions in such a manner as to not compromise the enjoyment of the normal dietary habits. Specific food embodiments of the present invention include but are not limited to beverages, dressings, snack chips, crackers, dips, crackers and dip contained in separate compartments of a single package, filled crackers, cookies and mixes that allow the consumer to prepare said foods. The foregoing findings and results are unexpected relative to the known literature. Relative to known heart healthy products, compliance is improved and / or ensured through use of such compositions because the flavor is acceptable to the consumer. The compositions are easily provided as a pharmaceutical or food product (preferably, a food product) and may be delivered in kit form, wherein the kit has the further advantage of disseminating information to the consumer regarding various health benefits and dose regimens of the composition.

Thus, an object of the present invention is to provide a genus of heart healthy compositions that can be eaten alone or combined with additional materials to produce an ar-ray of heart healthy food compositions that will not compromise the enjoyment of the normal dietary habits.

Another object of the present invention is to provide a genus of nutritious, heart healthy food compositions that are hypocholesterolemic, and that will not significantly compromise normal dietary habits.

Another object of the present invention is to provide a genus of food compositions that are hypocholesterolemic, low in triglyceride fat and which will not significantly compromise normal dietary habits.

4 Another object of the present invention is to provide mixes that consumers can use to prepare said heart healthy compositions and food compositions.

Another object of this invention is to provide processes for making heart healthy compositions, food compositions and mixes.

Still, another object of this invention is to provide methods of using heart healthy compositions, food compositions and mixes to improve the health of a mammal, particularly a human.

These and other objects will become apparent from the following detailed description.

SUMMARY OF THE INVENTION

A composition comprising polyvalent cation source and a fat wherein:

a.) a single serving of said composition comprises a sufficient amount of said polyvalent cation source to provide at least 50 mg of polyvalent cation; and b.) said fat comprises a material selected from the group consisting of partially digestible lipids, nondigestible lipids or mixtures thereof.

A composition comprising a polyvalent cation source and a fat wherein a 100 calorie reference serving of said composition comprises:

a.) a sufficient amount of said polyvalent cation source to provide at least 50 mg of the polyvalent cation; and b. said fat comprises a material selected from the group consisting of partially digestible lipids, nondigestible lipids or mixtures thereof.

A composition comprising a polyvalent cation source and a fat, wherein a 30 gram reference serving of said composition comprises:

a.) a sufficient amount of said polyvalent cation source to provide at least 50 mg of the polyvalent cation; and b.) said fat comprises a material selected from the group consisting of partially digestible lipids, nondigestible lipids or mixtures thereof.

The present invention is further directed to processes for making these compositions and kits comprising these compositions as well as methods of using the compositions. The compositions, kits, and methods described herein are useful for providing general health benefits to the consumer, particularly cardiovascular benefits. Most particularly, the compositions, kits, and methods described herein are useful for providing cardiovascular benefits, including lowering cholesterol in the consumer, treating, preventing, and / or inhibiting heart disease such as hypercholesterolemia, hypertension, poor circulation, and complications associated with diabetes.

DEFINITIONS As used herein, the term "taste system" means the overall consumer acceptance of a food composition as a result of the combination of the food's organoleptic properties and appearance.

As used herein, the term " organoleptic properties " includes the flavor display, texture, and sound of a food that are experienced by the eater of said food when said food is eaten.

As used herein, the term " organoleptic appeal " refers to the appeal of a food, to the eater of said food, arising from the flavor display, texture and sound of said food.

As used herein taste refers to the flavor display and texture of a food that are experienced by an eater of said food when said food is eaten.

As used herein the term "nutritionally balanced", when used to describe a food, means that a single serving or reference serving of the food provides a nutritionally desirable level of fat, protein or amino acid source, and dietary fiber. Specifically, "nutritionally balanced" foods provide a relatively low level of digestible fat (i.e., 3 g or less per reference serving and/or 27% or less of total calories from fat), are a good source of dietary protein or other amino acid source (i.e., 5 g or more per reference serving and/or 19% or more of total calories from protein), and are a good source of dietary fiber (i.e., 2.5 g or more of dietary fiber per reference serving).

As used herein the term "single serving" means any quantity of food sold, marked, described, advertised, or implied to be or be equivalent to a single serving size or unit. For example, in the U.S. a single serving sizes for foods are defined in the FDA Labeling Rules as contained in 21 CFR 10 1. 12 which is incorporated herein by reference in its entirety.

As used herein, the term "an amino acid source" means a material consisting essentially of amino acids. Said amino acid source may include or be derived from, but is not limited to, plant proteins, animal proteins, proteins from single cell organisms and free amino acids.

As used herein, the term "fat " refers to the total amount of digestible, partially digestible and nondigestible fats or oils that are present in the embodiments of the present invention.

As used herein the terms "lipid", "fat" and "oil" are synonymous.

As used herein, the term "carbohydrate " refers to the total amount of sugar alcohols, monosaccharides, disaccharides, oligosaccharides, digestible, partially digestible and non-digestible polysaccharides; and lignin or lignin like materials that are present in the embodiments of the present invention.

As used herein the term "dietary fiber" refers to the group of food components derived from plant material, or analogous carbohydrates, that are resistant to digestion and absorption in the human small intestine. This includes various polysaccharides, oligosaccharides, polyfructans, and lignins that are resistant to digestion. The term analogous carbohydrates in the above defiriftion 6 refers to carbohydrate compounds that may not be specifically derived from plant material, however, are resistant to digestion and absorption in the human small intestine (e.g., a synthetic non-digestible polysaccharide or oligosaccharide, such as polydextrose).

As used herein the terms "total dietary fiber" and "dietary fiber" are synonymous.

As used herein, the term "combining" means placing said components in intimate physical contact and includes, but is not limited to processing methods such as blending, mixing, milling, stirring, and folding.

As used herein, the term multi-phase means two or more substantial distinct phases, regions or portions of the food characterized by differences in physical properties. Physical property differences can be found in solid versus solid, solid versus fluid, and fluid versus fluid comparisons. Examples of physical properties that define structural differences include but are not limited to density differences such as found in open celled versus dense structures, viscosity differences such as found in a fruit filling verses a crumb structure and physical phase differences such as found in a lipid continuous versus water continuous phases such as peanut butter (lipid phase) and fruit filled (water phase) bars. The rheological physical property continuum ranges from solids such as found in hard crumb structures; to serni-solids such as found in cakes; to semifluids such as found in marshmallows; to fluids such as found in fruit fillings.

As used herein, the terms " convenient " and "ready to eat" are synonymous and when used -to describe a food mean that, after manufacture and packaging, the food product requires no additional processing, including but not limited to cooking, baking, microwaving, boiling, frying; or combination with components outside of the product's packaging to achieve the novel combination of balanced nutrition and taste that Applicants' are claiming. However, this does not rule out that one or all of the parameters of Applicants' compositions, for example, balanced nutrition, convenience and taste, may be improved when said compositions are processed further or combined with other foods.

As used herein, the term "non-perishable" means that the food has a water activity sufficiently low to prevent the growth of most pathogenic and spoilage bacteria; i.e., a water activity less than about 0.85 (Troller, J.A. 1980, Influence of Water Activity on Microorganisms in Foods, Food Technology, 34:76-80; Troller, J.A. 1989, Water Activity and Food Quality, in "Water and Food Quality", T.M. Hardman, ed., pg. 1-31). Preferably, the food has a water activity low enough t6 control or prevent the growth of yeasts and molds; i.e., a water activity less than about 0.80, more preferably less than 0.75, and most preferably less than 0.70.

As used herein the term " substantially anhydrous" means having a water activity of less than about 0.3.

As used herein the term "predominately anhydrous" means having a water activity of less than about 0.6 7 As used herein the phrase "a 100 calorie reference serving of said food" means the mass of a given food composition that provides a total caloric load of 100 kcal when considering the level (and caloric contribution) of the protein, digestible fat, and carbohydrate components of the food, See the Analytical Methods section for details regarding the methods for measuring the level and caloric contribution from protein, digestible fat, and carbohydrate.

Claims

As used herein the articles a and an when used in a claim, for example, "an amino acid source" or "a fat" is understood to mean at least one type of the material that is claimed or described is contained in the embodiment. Publications, patents, and patent applications are referred to throughout this disclosure. All references cited herein are hereby incorporated by reference. All percentages and ratios are calculated by weight unless otherwise indicated. All percentages and ratios are calculated based on the total composition unless otherwise indicated. All component or composition levels are in reference to the active level of that component or composition, and are exclusive of impurities, for example, residual solvents or by-products, which may be present in commercially available sources. Referred to herein are trade names for components including, but not limited to, certain carbohydrates, flavors, and other components. The inventors herein do not intend to be limited by materials under a certain trade name. Equivalent materials (e.g., those obtained from a different source under a different name or catalog (reference) number) to those referenced by trade name may be substituted and utilized in the compositions, kits, and methods herein. DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to compositions which are useful for providing general health benefits to the consumer, particularly cardiovascular benefits. The invention herein is further directed to kits comprising the compositions and methods of usi ng the compositions to provide the foregoing general health benefits. In one embodiment, Applicants invention comprises a genus of heart healthy compositions that can be eaten alone or combined with additional materials to produce an array of nutritious, heart healthy food compositions that are hypocholesterolemic and which will not significantly compromise normal dietary habits. Certain embodiments of Applicants food compositions are also low in fat and may be nutritionally balanced. Applicants inventions, and methods of making and using said inventions are described in more detail below. Heart Healthy Compositions It is critical that embodiments of Applicants' invention contain a polyvalent cation source, and a lipid source selected from the group consisting of nondigestible lipids, partially digestible lipids and mixtures thereof. 8 Polyyalent Cation Source A key component of the nutritious, heart healthy compositions herein is a source of polyvalent cations. Suitable sources of polyvalent cations include the salts of divalent calcium (Ca 21) and magnesium (Mg2+), as well as salts of trivalent cations, such as Al'+. An addtional divalent cation source is calcium caseinate. Preferably, the polyvalent cation source is a salt of one of the divalent cations, Ca+ or Me; most preferably, the polyvalent cation source is a calcium salt. Examples of divalent cation salts (and suppliers) that conform to U.S. Pharmacopeia (USP), Food Chemical Codex (FCC), or other specifications indicating that they are acceptable for use in foods include: calcium citrate malate of varying ratios of citrate and malate anions (Jost Chemicals, St. Louis, MO); calcium carbonate (Ashland Chemical, Columbus, OH; Specialty Minerals, Inc., Bethlehem, PA); mono-, di-, and tribasic forms of calcium phosphate (FMC, Philadelphia, PA); calcium chloride (Ashland Chemical, Columbus, OH); calcium lactate (Penta Manufacturing, Livingston, NJ); calcium gluconate (American International Chemical, Natick, MA); magnesium carbonate (American International Chemical, Natick, MA); magnesium phosphate (Barrington Chemical Corp., Rye, NY); magnesium lactate (Purac. Ltd., United Kingdom); and magnesium citrate (American International Chemical, Natick, MA). Each embodiment of Applicant's invention contains a sufficient amount of a polyvalent cation source to provide at least 50 mg of the polyvalent cation per single serving of said embodiment., Tle actual amount of polyvalent cation source will, of course, depend upon the specific material used. For example, if the divalent cation salt calcium carbonate (40% Ca) is utilized as a sole source of polyvalent cations, a single serving of the embodiment should contain at least 125 mg of calcium carbonate in order to provide at least 50 mg of Ca2'. In other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 100 mg of polyvalent cation per single serving of said embodiment. In still other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 200 mg of polyvalent cation per single serving of said embodiment. In still other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 300 mg of polyvalent cation per single serving of said embodiment. In still other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 400 mg of polyvlent cation per single serving of said embodiment. Each embodiment of Applicant's invention contains a sufficient amount of a polyvalent cation source to provide at least 50 mg of the polyvalent cation per 100 calorie reference serving of said embodiment. The actual amount of polyvalent cation source will, of course, depend upon the specific material used, For example, if the divalent cation salt calcium carbonate (40% Ca) is utilized as a sole source oi polyvalent cations, a 100 calorie reference serving of the embodiment 2 should contain at least 125 mg of calcium carbonate in order to provide at least 50 mg of Ca. In 9 other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 100 mg of polyvalent cation per 100 calorie reference serving of said embodiment. In still other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 200 mg of polyvalent cation per 100 calorie reference serving of said embodiment. In still other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 300 mg of polyvalent cation per 100 calorie reference serving of said embodiment. In still other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 400 mg of polyvalent cation per 100 calorie reference serving of said embodiment. Each embodiment of Applicant's invention contains a sufficient amount of a polyvalent cation source to provide at least 50 mg of the polyvalent cation per 30 gram reference serving of said embodiment. The actual amount of polyvalent cation source will, of course, depend upon the specific material used. For example, if the divalent cation salt calcium carbonate (40% Ca) is utilized as a sole source of polyvalent cations, a 30 gram reference serving of the embodiment should contain at least 125 mg of calcium carbonate in order to provide at least 50 ing of Ca2+. In other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 100 mg of polyvalent cation per 30 gram reference serving of said embodiment. In still other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 200 mg of polyvalent cation per 30 gram reference serving of said embodiment. In still other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 300 mg of polyvalent cation per 30 gram reference serving of said embodiment. In still other embodiments of Applicant's invention, each embodiment contains a sufficient amount of a polyvalent cation source to provide at least 400 mg of polyvalent cation per 30 gram reference serving of said embodiment. Nondigestible and Partially Digestible Lipids A key component of the nutritious, heart healthy compositions herein is a nondigestible lipid, partially digestible lipid or mixtures thereof. Suitable nondigestible edible lipids for use herein include polyol fatty acid polyesters (see Jandacek; U.S. Pat. No. 4,005,195; Issued Jan. 25, 1977); esters of tricarballylic acids (see Hamm; U.S. Pat. No. 4,508,746; Issued Apr. 2, 1985); diesters of dicarboxylic acids such as derivatives of malonic and succinic acid (see Fulcher, U.S. Pat. No. 4,582,927; Issued Apr. 15, 1986); triglycerides of alpha-branched chain carboxylic acids (see Whyte; U.S. Pat. No. 3,579,548; Issued May 18, 1971); ethers and ether esters containing the neopentyl moiety (see Minich; U.S.Tat. No. 2,962,419; Issued Nov. 9, 1960); fatty polyethers of polyglycerol (See Hunter et al; U.S. Pat. No. 3,932,532; Issued Jan. 13, 1976); alkyl glycoside fatty acid polyesters (see Meyer et al; U.S. Pat. No. 4,840,815; Issued Jun. 20, 1989); polyesters of two ether linked hydroxypolycarboxylic acids (e.g., citric or isocitric acid) (see Huhn et al; U.S. Pat. No. 4, 888,195; Issued Dec. 19, 1988); and esters of epoxide-extended polyols (see White et al; U.S. Pat. No. 4,861,613; Issued Aug. 29, 1989); as well as polydimethyl siloxanes (e.g., Fluid Silicones 4vailable from Dow Coming). All of the foregoing patents relating to the nondigestible lipid component are incorporated herein by reference. Other useful nondigestible lipids include plant sterols and sterol esters. Non-limiting examples of useful plant sterols and sterol esters include sitosterol, sitostanol, campesterol, and mixtures thereof. Preferred nondigestible lipids are the polyol fatty acid polyesters that comprise sugar polyesters, sugar alcohol polyesters, and mixtures thereof. The preferred sugars and sugar alcohols for preparing these polyol polyesters include erythritol, xylitol, sorbitol, glucose, and sucrose, with sucrose being especially preferred. The sugar or sugar alcohol starting materials for these polyol polyesters are preferably esterified with fatty acids containing from 8 to 22 carbon atoms, and most preferably fro m 8 to 18 carbon atoms. When sucrose is used to prepare the polyol fatty acid polyesters, the resulting sucrose polyester has on average at least 4, preferably at least 5, fatty acid ester linkages per molecule. Suitable naturally occurring sources of such fatty acids include corn oil fatty acids, cottonseed oil fatty acids, peanut oil fatty acids, soybean oil fatty acids, canola oil fatty acids'(i.'e. fatty, acids derived from low erucic acid rapeseed oil), sunflower seed oil fatty acids, sesame seed oil fatty acids, safflower oil fatty acids, fractionated palm oil fatty acids, palm kernel oil fatty acids, coconut oil fatty acids, tallow fatty acids and lard fatty acids. Other suitable polyol fatty acid polyesters are esterifled linked alkoxylated glycerins, including those comprising polyether glycol linking segments, as described in U.S. Patent No. 5,374,446, incorporated herein by reference, and those comprising polycarboxylate linking segments, as described in U. S. Patent Nos. 5,427,815 and 5,516,544, incorporated herein by reference; more preferred are those described in U. S. Patent No. 5,516,544. Additional suitable polyol fatty acid polyesters are esterified epoxideextended polyols of the general formula P(OH)A+C (EPO)N (FE)B wherein P(OH) is a polyol, A is from 2 to about 8 primary hydroxyls, C is from about 0 to about 8 total secondary and tertiary hydroxyls, A + C is from about 3 to about 8, EPO is a C3- C6 epoxide, N is a minimum epoxylation index average number, FE is a fatty acid acyl moiety and B is an average number is the range of greater than 2 and no greater than A + C, as described in U. S. Patent No. 4,861,613 and EP 0324010 Al, incorporated herein by reference. The minimum epoxylation index average number has a value generally equal to or greater than A and is a number sufficient so that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls. Preferably the fatty acid acyl moiety has a C7 -C23 alkyl chain. Preferred esterified epoxide-extended polyols include esterified propoxylated glycerols prepared by reacting a propoxylated glycerol having from 2 to 100 oxypropylene units per glycerol with C10 -C24 fatty acids or with CIO -C24 fatty acid esters, as described in U. S. Patent Nos. 4,983,329 and 5,175,323, respectively, both incorporated herein by reference. Also preferred are esterified propoxylated glycerols prepared by reacting an epoxide and a triglyceride with an aliphatic polyalcohol, as described in U. S. Patent No. 5,304,665, incorporated herein by reference, or with an alkali metal or alkaline earth salt of an aliphatic alcohol, as described in U. S. Patent No. 5,399,728, incorporated herein by reference. More preferred are acylated propylene oxideextended glycerols having a propoxylation index of above about 2, preferably in the range of from about 2 to about 8, more preferably about 5 or above, wherein the acyl groups are C8 -C24, preferably C 14- C 18, compounds, as described in U. S. Patent Nos. 5,603,978 and 5,641,5 34, both incorporated herein by reference. Particularly preferred are fatty acid- esterified propoxylated glycerols which exhibit a sharp metal before about 92 F (33'C) and have a dilatomeric solid fat index at 92 F (33'C) of less than about 30, as described in WO 97/2260, or which have a dilatomeric; solid fat index of at least about 50 at 70 F (2 1 'C) and at least about 10 at 98.6 F (37"C), as described in U. S. Patent Nos. 5,589, 217 and 5,597,605, both incorporated herein by reference. Other suitable esterified epoxide-extended polyols include esterified alkoxylated polysaccharides. Preferred esterified alkoxylated polysaccharides are esterified alkoxylated polysaccharides containing anhydromonosaccharide units, more preferred are esterified propoxylated polysaccharides containing anhydromonosaccharide units, as described in U. S. Patent No. 5,273,772, incorporated herein by reference. Nondigestible polyol polyesters that are liquid at body temperature are those which have minimal or no solids at body temperatures (i.e., 98.60F., 37C). These liquid polyol polyesters typically contain ester groups having a high proportion of C12 or lower saturated fatty acid radicals or else a high proportion of C18 or higher unsaturated fatty acid radicals. In the case of those liquid polyol polyesters having high proportions of unsaturated C 18 or higher fatty acid radicals, at least about half of the fatty acids incorporated into the polyester molecule are typically unsaturated. Preferred unsaturated fatty acids in such liquid polyol polyesters are oleic acid, linoleic acid, and mixtures thereof. The following are nonliniiting examples of specific liquid polyol polyesters suitable for use in the present invention: sucrose tetraoleate, sucrose pentaoleate, sucrose hexaoleate, sucrose heptaoleate, sucrose octaoleate, sucrose hepta- and octaesters of unsaturated soybean oil fatty acids, canola oil fatty acids, cottonseed oil fatty acids, corn oil fatty acids, peanut oil fatty acids, palm kernel oil fatty acids, or coconut oil fatty acids, glucose tetraoleate, the glucose tetraesters of coconut oil or unsaturated soybean oil fatty acids, the mannose tetraesters of mixed soybean oil fatty acids, the galactose tetraestersof oleic acid, the arabinose tetraesters of linoleic acid, xylose 12 tetralinoleate, galactose pentaoleate, sorbitol tetraoleate, the sorbitol hexaesters of unsaturated soybean oil fatty acids, xylitol pentaoleate, and mixtures thereof. Polyol fatty acid polyesters that are normally solid at body temperatures can also be useful in the present invention. Particularly preferred solid polyol fatty acid polyesters for use in the present inv6ntion are those materials disclosed in U.S. Patents 5,306,514; 5,306,515; and 5,306,516, all to Letton et al., all issued April 26, 1994, and all assigned to The Procter & Gamble Company. Said materials are solid polyol polyesters and referred to hereinafter as "high-C20 and above long-chain fatty acid polyol polyesters" and comprise: (I) long chain (at least 12 carbon atoms) unsaturated fatty acid radicals, or a mixture of said radicals and saturated short chain (C2C12) fatty acid radicals, and (ii) long chain (at least 20 carbon atoms) saturated fatty acid radicals, in a molar ratio of IJI of from about 1: 15 to about 2: 1, and wherein at least 4 of the hydroxyl groups of the polyol are esterified. The polyol fatty acid polyesters suitable for use in the compositions herein can be prepared by a variety of methods known to those skilled in the art. These methods include: transesterification of the polyol (i.e. sugar or sugar alcohol) with methyl, ethyl or glycerol esters containing the desired acid radicals using a variety of catalysts; acylation of the polyol with an acid chloride; acylation of the polyol with an acid anhydride; and acylation of the polyol with the desired acid, per se. (See, for example, U.S. Pat. Nos. 2,831,854, 3,600,186, 3,963,699, 4,517, 360 and 4,518,112, all of which are incorporated by reference. These patents all disclose suitable methods for preparing polyol polyesters.) Specific, but nonlimiting, examples of the preparation of polyol fatty acid polyesters suitable for. use in the practice of the present invention are as follows. Erythritol tetraoleate: Erythritol and a five-fold molar excess of methyl oleate are heated at 180"C. under vacuum, with agitation, in the presence of sodium methoxide catalyst over two reaction periods of several hours each. The reaction product (predominately erythritol tetraoleate) is refined in petroleum ether and crystallized three times from several volumes of acetone at VC. Xylitol pentaoleate: Xylitol and a five-fold molar excess of methyl oleate in dimethylacetarnide (DNIAQ solution are heated at 180'C for five hours in the presence of sodium methoxide catalyst, under vacuum. During this time the DN1A C is removed by distillation. The product (predominately xylitol pentaoleate) is refined in petroleum ether solution and, after being freed of petroleum ether, is separated as a liquid layer four times from acetone at about I OC and twice from alcohol at about I O'C Sorbitol hexaoleate is prepared by essentially the same procedure used to prepare xylitol pentaoleate except that sorbitol is substituted for xylitol, Sucrose octaoleate is prepared by substantially the same procedure as that used to prepare eryffiritol tetraoleate except that sucrose is substituted for erythritol. Sucrose octaesters of soybean oil fatty acids: Soybean oil is partially hydrogenated to an iodine value of 107 and then converted 13 to the respective methyl esters. These methyl esters are then reacted with sucrose in the presence of a potassium carbonate catalyst and the potassium soap of the soybean oil fatty acids. Sucrose octaesters of canola oil fatty acids: Canola oil is partially hydrogenated to an iodine value of 90 and then converted to the respective methyl esters. These methyl esters are then reacted with sucrose at about 135'C in the presence of a potassium carbonate catalyst and the potassium soap of the canola oil fatty acids. See Example I of U. S. Pat. No. 4,517,360 to Volpenhein, issued May 14, 1985. Sucrose octaesters of soybean hardstock/soybean oil fatty acids: See Examples 1 and 2 of European patent application 236,288 to Bernhardt, published Sep. 9, 1987. Sucrose octaesters of predominantly myristic acid: Myristic acid (at least 99% pure) is converted to the respective methyl esters. These methyl esters are then reacted with sucrose at about 135'C in the presence of a potassium carbonate catalyst and the potassium soap of myristic acid. See Example 2 (reaction conditions) and I (wash conditions) of U.S. Pat. No. 4,517,360 to Volpenhein, issued May 14,1985. Sucrose octaesters of palm kernel oil fatty acids: Palm kernel oil (hydrogenated to an iodine value of about 4) is converted to the respective methyl esters. These methyl esters are the respective methyl esters. These methyl esters are then reacted with sucrose at about 135'C in the presence of a potassium carbonate catalyst and the potassium soap of the palm kernel oil fatty acids. See Example 1 of U.S. Pat. No. 4,517, 360 to Volpenhein, issued May 14, 1985. The nutritious snack compositions described herein may also contain partially digestible lipids, such as reduced calorie triglycerides. Nonlimiting examples of useful reduced calorie triglycerides include caprenin, salatrim, and mixtures thereof. Partially-digestible and non-digestible oils and fats are particularly useful as they impart little or no calories to a food product and can impart a hypocholesterolenfic capability to foods that incorporate said fats and oils. Examples of partially-digestible and non-digestible oils and fats that can provide a food with a hypocholesterolemic capability include by way of example, sucrose polyesters which are sold under the trade name of Olean by the Procter & Gamble Company of Cincinnati, Ohio U. S.A. (See e.g., Glueck, C. J., Jandacek, R. J., Hogg, E., Allen, C., Baehler, L., and Tewksbury, M. (1983) Sucrose polyester: substitution for dietary fats in hypocaloric diets in the treatment of familial hypercholesterolemial. Am. J. Clin. Nutr. 37, 347-354) and plant sterols and plant sterol esters ( See Mattson, F.H., Grundy, S.M., and Crouse, J. R. (1982) Optimizing the effect of plant sterols on cholesterol absorption in man. Am. J. Clin. Nutr. 35, 697-700; U.S. Patent 3,751,569, B. A. Erickson, Clear cooking and salad oils having hypocholesterolemic properties); Westrate, J.A., and Meijer, G. W. (1998) Plant sterolenriched margarines and reduction of plasma total- and LDL-cholesterol concentrations in normocholesterolemic and mildly hypercholesterolemic subjects. Eur. J. Clin. Nutr. 52, 334-343). 14 The preferred nondigestible lipid is Olean"m which is sold by the Procter & Gamble Company of Cincinnati, Ohio U.S.A.. Preferred partially digestible lipids are structured triglycerides comprising a combination of fluid chain fatty acids (i.e., short-chain saturated, or unsaturated fatty acids) with long-chain, saturated fatty acids (chain lengths of C18- C24). An example ofa partially digestible lipid is caprenin (Procter & Gamble Company, Cincinnati, Ohio, U.S.A.), which is a structured triglyceride comprised of octanoic acid (C8:0), decanoic acid (C10:0), and behenic acid (C22:0). Other examples are the reduced calorie triglycerides described in U.S. Patent, 5,419,925 (Seiden et al., assigned to The Procter & Gamble Company, Cincinnati, Ohio, U.S.A.), which are triglycerides comprised of short chain-length, saturated fatty acids (C6:0C10:0) and long chain-length, saturated fatty acids (C18:0- C24:0). Another example of partially digestible lipi,ds are the salatrim family of low calorie fats developed by the Nabisco Foods Group (East Hanover, New Jersey). The salatrim low-calorie fats are triglycerides comprised of short chain fatty acid residues (C2:0-C4:0) and long chain, saturated fatty acids (C16:0-C22:0); see Smith et al., "Overview of Salatrim, a Family of Low-Calorie Fats", J. Agric. Food Chem., 42:432434, (1994); and Soffly et al., "Composition of Representative Salatrim Fat Preparations", J. Agric. Food Chem., 42:461467, (1994). Salatrim is available under the brand name, BenefatTm, from Cultor Food Science (Ardsley, New York). Benefat is a specific component of the salatrim family, comprising acetic (C2:0), proprionic (0:0), butyric (C4:0), and stearic (C 18:0) acids. Each "embodiment of Applicant's invention contains a combined total of at least I gram of one or more nondigestible lipids per single serving of said embodiment. In other embodiments of Applicants' invention, each embodiment contains a combined total of at least 4 grams of one or more nondigestible lipids per single serving of said embodiment. In still other embodiments of. Applicants' invention, each embodiment contains a combined total of at least 6 grams of one or more nondigestible lipids per single serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of from 8.0 grams to 16.0 grams of one or more nondigestible lipids per single serving of said embodiment. Each embodiment of Applicant's invention contains a combined total of at least I gram of one or more nondigestible lipids per 100 calorie reference serving of said embodiment. In other embodiments of Applicants' invention, each embodiment contains a combined total of at least 4 grams of one or more nondigestible lipids per 100 calorie reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of at least 6 grams of one or more nondigestible lipids per 100 calorie reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of from 8.0 grams to 16.0 grams of one or more nondigestible lipids per 100 calorie reference serving of said embodiment. Each embodiment of Appli6ant's invention contains a combined total of at least I gram of one or more nondigestible lipids per 30 gram reference serving of said embodiment. In other embodiments of Applicants' invention, each embodiment contains a combined total of at least 4 grams of one or more nondigestible lipids per 30 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of at least 6 grams of one or more nondigestible lipids per 30 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a total of from 8.0 grams to 16.0 grams of one or more nondigestible lipids per 30 gram reference serving of said embodiment. While nondigestible lipids are preferred, partially digestible lipids and mixtures of nondigestible lipids and partially digestible lipids may be used in the amounts and ranges disclosed above to obtain the benefits of applicants' invention. Water Activities of Food Embodiments Applicants have used water activity to further define the bounds of their. food embodiments. Specific embodiments of Applicants' invention, such as emulsions and beverages may have water activities up to 1.0, whereas "solid-type" food embodiments such as crackers, bars, cookies and dips will typically have water activities that are less than or equal to 0.90. Other embodiments of Applicants' invention are "non-perishable", thus they have water activities that are sufficiently low to prevent the growth of most pathogenic and spoilage bacteria; i.e., a water activity less than 0.85 (Troller, J.A. 1980, Influence of Water Activity on Microorganisms in Foods, Food Technology, 34:76-80; Troller, J.A. 1989, Water Activity and Food Quality, in "Water and Food Quality", T.M. Hardman, ed., pg. 1-31). Preferably, food embodiments of Applicants' invention have water activities low enough to control or prevent the growth of yeasts and molds; i.e., a water activity less than 0.80, more preferably less than 0.75, and most preferably less than 0.70. Nutritious, Heart Healthy Foods Additional ingredients, such as an amino acid source, carbohydrates, and trigylceride fats may be combined with or added to Applicants' nutritious heart healthy compositions to produce a genus of foods that are nutritious and heart healthy. Embodiments of Applicants' genus of foods are hypocholesterolemic and may be nutritionally balanced. In addition to being hypocholesterolemic and nutritionally balanced, many embodiments of Applicants' invention have the form of and taste similar to traditional foods. Thus, embodiments of Applicants' invention will not compromise the enjoyment of the normal dietary habits. Since providing hypocholesterolernic, nutritionally balanced foods that have the form of and taste similar to traditional foods, such as snacks for example, is the most difficult execution of Applicants invention, itis detailed below. In short, it is well within the ability of one skilled in the 16 art to use Applicants' teachings to produce other foods that, may be heart healthy but which may not be nutritionally balanced. Heart Healthy, Hypocholesterolemic, Nutritionally Balanced Foods ProViding one or more heart healthy, hypocholesterolemic foods that are nutritionally balanced has been a hurdle that has not been cleared by the food industry. Providing foods that combine all the properties referenced above with the forms and tastes that are similar to traditional foods, such as snack foods, is an even greater challenge. Before a solution to the above referenced challenges can be appreciated, it is important to understand product structures, compositions, production processes and the complexities of taste systems. PRODUCTSTRUCTURE Product structure results from the interaction of product composition (formulation) and the process type and settings used to produce the product. The macro structures of foods vary and may contain one or more distinct phases or structures. For example, a crumb phase or structure (i. e. cracker, cookie, snack chip), a fluid phase or structure (i.e. fruit filling, confectionery, savory lubricious cheese filling, peanut butter), or a semi-solid phase or structure (i.e. chocolate, confections). Crumb structures may be solid (having no or minimal internal voids - potato chip), semi-cellular (randomly spaced and shaped internal voids - cookies) , cellular (symmetrical shapes uniformly dispersed - com curl), or be layered (internal voids exist in distinct layers - crackers). Fluid and semi-solid structures may be either oil or water continuous, and may be a dispersion (oil and water mixed together but not emulsified), colloidal suspension (solid particles), emulsion (oil and water present as discrete droplets as a single or double emulsion), or have air entrained (aerated). The rheology of these structures may be of a complex non-newtonian nature, and is influenced by the viscosity of the continuous phase and the size, shape and quantity of the dispersed phase. COMPOSITION Most foods are comprised of protein, carbohydrates, dietary fiber, lipids, water, and various processing aids (leavenings, emulsifiers, colorants, flavors, etc.). Typically, ready-to-eat foods are high in fat and carbohydrate, while being low in dietary fiber and protein. Thus, they are nutritionally unbalanced. Decreasing the level of fat and carbohydrates in a ready-to-eat food, while increasing the level of dietary fiber and protein, is known to seriously compromise the food's taste system. Applicanfs have expended considerable effort researching the interaction of balanced nutrition and taste systems. As a result of these efforts ApplicanVs have been able to develop guidelines for formulating an array of foods having balanced nutritional profiles and effective taste systems. 17 PROCESS The process and process settings that is used in producing a food have a great impact on the food's structure and thus the appeal of its taste system. Processes that may be used to produce Applicants' food invention include but are not limited to baking, frying, laminating and extruding. Examples of the complexities associated with process and process setting selections used to produce conventional foods include: the selection of heating levels and times during baking or frying to produce a crumb having an appealing texture; sufficiently laminating a dough to create a layered structure; and obtaining the desired cellular structure during an extrusion process, wherein the composition is cooked under high pressure and the structure is formed as the product expands as it exits the atmospheric end (dies) of the extruder. Extrusion processes can result in a full expansion, wherein a minimal drying, or a frying step is required to finalize the structure or minimal expansion, as in the case of a half- product, wherein the extruded formed dough is dried to an intermediate moisture and subsequently baked or fried. Due to the low fat and carbohydrate levels and higher protein and fiber levels of nutritionally balanced foods, the degrees of processing freedom for these foods are reduced. As a result, the processing challenges associated with producing tasty, nutritionally balanced foods are far greater than the challenges associated with producing conventional foods. TASTE SYSTEMS Designing an effective taste system remains a multidimensional challenge as the overall taste of a product results, at a minimum, from the combination of the product's overall organoleptic properties and visual appeal. In addition to being a multidimensional challenge, an effective taste system is generally the key variable that determines the consumption level of a product. In fact, even if a product can impart long term health benefits, a satisfactory taste system is generally the key to consumers use of the product. Yet, all too often, the design of a producVs taste system is incomplete or two-dimensional at best as "taste" represents complex perceptions that interpret chemical, physiological and psychological clues into the "likes" and "dislikes" of the foods we eat. In the "balanced nutrition" arena the challenge of designing an effective taste system is even greater as components that can enhance taste, such as fats and carbohydrates, may need to be minimized, while materials that provide health benefits, such as fibers, proteins, vitamins and minerals may need to be delivered at taste detracting levels in order to deliver a benefit or to meet regulatory requirements. For example, it is known that consumers have been complaining, even if they have not been fully articulating, that "something is missing" in their low-fat, low-calorie foods. It may be that that something is an opioid stimulator as an opioidreleasing effect has been correlated to combinations of sugar and fat, (Adam Drewnowski, Trends in Food Science & Technology, April, 1992). DrewnoAiski noted that high-sugar, high-fat foods figure most heavily in food cravings and overeating. Naloxone administrations reduced the appeal of such foods in a 18 study group of binge eaters. Conversely, Drewnowski cites clinical studies linking opiate addiction (to substances like opium and heroin) to sweet cravings. Thus, fully duplicating the sensation of fat alone may prove a chimera until other taste stimulating components or levels and combination of components are identified. In short, the literature indicates that many of the levers and variables that are required to design effective taste systems for foods have yet to be discovered. As a result, the challenge of designing effective taste systems for nutritionally balanced foods is even greater as the degrees of design and process freedom are reduced since components that can enhance taste, such as fats and carbohydrates, may need to be minimized, while materials that provide health benefits, such as fibers, proteins, vitamins and minerals typically need to be delivered at taste detracting levels. Taste Although a food's taste system comprises organoleptic properties and visual appeal, taste alone is generally thought to consist of product texture and flavor display. Flavor display is further divided intp olfactory (aroma), and gustatory (sweet, salty, sour, bitter) sensations. The eating experience is typically thought to comprise several stages consisting of initial bite, initial breakdown, continuous breakdown, and swallowing. When a food is eaten, texture and flavor display are time and eating stage dependent as the mouth, over time, adds varying amounts of mechanic al energy (biting, chewing, mastication), hydration (saliva), aeration ( the food is exposed to or entrained with air), and temperature (either heating or cooling the food is possible depending on the initial relative temperature). Texture When a food is eaten, the consumer experiences one or more of the following textural sensations: Hardness which may be thought of as resistance to fracture that ranges, on a continuum, from soft/tender to tough/hard. Crispiness/crunchiness which occurs during the first fracture and is normally accompanied by a noticeable acoustical sound. It may be related to hardness, as harder products usually exhibit more crispness. Crunchiness may be thought of as multiple crisp fractures that occur during chewing. The low end of the crispness scale may be thought of as cakey or similar to a cake's texture, and is usually characterized by softness. Dryness which is a sensation produced in the mouth as saliva is absorbed by the food during mastication. Dryness is especially noticeable when saliva is absorbed by the food at a rate faster than the salivary glands in the mouth can supply it. Dryness may also be noticed as stickiness in products such as peanut butter. 19 Grittiness/graininess which is a sensation arising from particles of food that slowly or never breakdown or dissolve during mastication. Mouth melt which is the change in the combination of at least all of the above parameters with time. It may be thought of as the rate of breakdown of the food. It may also be analogous in some foods to the time the food is in the mouth before the urge to swallow. Mouth melt greatly impacts the impression of texture, and flavor display. Mouth melt for fluid and semi-solid (chocolate) structures tend to "melt away" versus breakdown, and may be perceived differently than the mouth melt for a crumb structure. Flavor Displgy Flavor display is the overall time dependent combination of olfactory and gustatory sensations and is closely tied to the product's mouth melt. Olfactory flavors are usually comprised of many individual chemical compounds. It is believed that most of the olfactory flavors must be transferred into the mouth's headspace before they can be sensed by the olfactory system, Applicants' have recognized that the transfer of flavors to the headspace is greatly facilitated by the flavor compounds first partitioning into the aqueous phase or saliva in the mouth. While not being bound by theory, this is believed to be do to the higher volatility of relatively non-polar flavors from water to air versus oil to air. An exception to this is a water continuous food system containing flavors. Otherwise these flavor compounds usually reside predominately in the oil or solid phases of the food. The food's solids can either physically of chemically bind these flavors initially. The olfactory flavor compounds are usually released and detected by the olfactory system at different rates. This is why some flavors are sensed early in the eating experience, and others later. It is usually the overall perception of the release of these many compounds over time in the mouth that produces the characteristic olfactory flavor responses, for example, chocolate or buttery. Gustatory flavors are detected by sensors on the mouth's surface as sweet, salty, bitter, or sour. Other gustatory sensations have been mentioned such as metallic, capsaicin (hot/spicey), and others. In a solid food structure, sweet and salty require the particles to first dissolve into the saliva before the sensations can be detected, which is again a time dependent process. Thus, the sensation is nearly instantaneous in beverages as the sugars and salts are already in solution. Consequently, designing taste systems for beverages may be an easier task as the materials that can mask offflavors are instantaneously sensed while offflavors may take time to develop. Applicants' have recognized that both types of flavors display best when the interfacial area within the saliva is maximized. This occurs when flavor bearing particles are effectively broken down during mastication This results in a more rapid partitioning of the flavors into the mouth's saliva and head space where the flavors can be sensed. This effect can be dependent on or enhanced by the food's mouthmelt. NUTRITIONAL COMPONENTS Inclusion of the additional dietary fiber and protein into the formulation at the levels required to achieve a balanced nutritional profile can cause adverse effects to the food's taste. To avoid these adverse effects, special care must be taken in the formulation and process. Applicants have extensively researched the properties of nutritious food components. From these efforts, Applicants have developed guidelines for formulating and processing nutritionally balanced foods that, when followed, have allowed Applicants to produce an array of ready-to-eat, nutritionally balanced foods having superior taste systems. These guidelines are directed to material selection and placement in said readyto-eat, nutritionally balanced foods. The high level of nutritional ingredients that are required to produce a nutritionally balanced food displaces other ingredients, such as fat and carbohydrates, that are normally required to produce a product having an effective taste system. For example, when formulating a nutritionally balanced cheese filled sandwich cracker, 15 - 20% of a traditional, unbalanced formulation is replaced with dietary fiber and protein. The loss of fat and carbohydrates, coupled with the increased protein and fiber results in a product having a poor overall taste. However, the impact of the increased protein and fiber can be minimized by selecting proteins and fibers that are as physically and chemically as similar as possible to the replaced fat and carbohydrate. For example, when a soluble dietary fiber is used in a filling, care should be taken to select one having similar properties (particle size, dissolution rate, thickening effect, etc.) as the sugar it is replacing. When proteins are added to a crumb formulation, they typically replace a portion of the flour. Since the flour is key to creating the dough and finished product properties, protein sources may be chosen that enhance the degree of lost functionality of the flour. An example is adding a portion of a nutritional protein source, such as whey, that restores the dough elasticity lost as a portion of the flour is removed. Although attempting to match the physical and chemical properties of an ingredient that is being replaced improves a food's taste, the food's taste can be further improved by the combination of minimizing the addition of nutritional ingredients and selecting nutritional ingredients that have minimal effects on flavor. Applicants'have discovered that nutritional ingredients, particularly fiber and protein sources, that have active levels of at least 75% are preferred. Also, the proper use of process and formulation aids can improve a food's taste system. However, with nutritionally balanced foods, the proper use of process and formulation aids is more important as high protein and fiber levels reduce the degrees of processing freedom. By way of example, as flour is reduced, the elasticity and handling properties of dough and thus its processability diminishes. Here, gluten may be added to restore the processability of the dough as gluten is the primary component of flour that gives dough its elasticity and handling properties. Also, concentrated flavor sources may be added to restore flavor lost due to the reduction of flavor components such as cheese powders. 21 Finally, Applicants'have surprisingly discovered that the positioning of ingredients in a nutritionally balanced food can dramatically impact taste. For example, dietary fiber sources generally have less of a negative effect on a filling than of a crumb structure. Likewise, nutritional protein sources generally function better in the crumb structure than the filling. While not being bound by theory, possible explanations for these phenomena include: that proteins are more like components, such as starches and proteins, contained in the filling than ingredients, such as sugars, that are found in a crumb; and that soluble dietary fibers are more like components, such as sugars, that are contained in the fillings than ingredients, such as starches and proteins, that are found in a crumb. Also, Applicants'have discovered that if a nutritionally balanced food is designed to have a filing, it is best to place vitamins and minerals in the filling structure. In summary, Applicants have discovered that when a product has 2 or more phases the negative impact of gritty ingredients can be minimized by positioning them in the crumb; it is best to position heat sensitive materials, such as vitamins, in the phase that will experience the least degree and duration of thermal energy; and hydrophilic ingredients should be positioned in the most water continuous phase as this will minimize any negative taste impacts arising from the introduction of the hydrophilic ingredients to the product. Amino Acid Source An amino acid source is necessary to build and maintain muscle, blood, skin, and other tissues and organs, as well as for the formation of protein antibodies that are part of the immune system. The FDA has specified the Daily Reference Value for protein as 50 g/day (based upon a 2,000 kcal/day diet) and foods that provide at least 5 g protein per serving may be claimed as a "good source" of protein. However, athletes have higher protein requirements than sedentary individuals. For example, the protein recommendations for endurance athletes are approximately 1.5- 1.75 times the Recommended Daily Allowance and the protein recommendations for strength athletes are approximately 2 times the RDA. See: Lemon, P. (1998) Effects of exercise on dietary protein requirements, International Journal of Sport Nutrition, 8:426-447. Due to the high levels of protein that athletes require and the off-flavors of protein supplements, a ready-to-eat, tasty, nutritionally balanced protein source is especially desired by these individuals. While protein intakes are generally considered adequate in the United States and other modem countries, products having increased protein levels can be used to reduce fat intake as high protein products are typically low in fat. In addition, increased consumption of certain vegetable proteins, such as soy protein, may be desirable due to a hypocholesterolemic effect (Crouse, J.R. et al., Arch Intern Med, 1999, 159:2070-2076). Also, in many less developed countries protein deficiency, particularly among children, is still a significant nutritional concern, Protein or amino acid deficiency can result in impaired growth and tissue development. Serious protein deficiency in children can result in symptoms which include lack of growth, dermatitis, fatty liver, changes in 22 the texture and pigmentation of hair, and diarrhea with resulting electrolyte loss (Pike, R.L. and Brown, M.L,, 1975, Nutrition: An Integrated APRroach, 2nd ed., Wiley, New York). Although increasing a food's protein level can increase the health benefits of the food, increased protein levels detract from a foods taste and texture. For example, highly concentrated protein sour6es in crumb structures can increase structural formation resulting in excessive hardness. In general harder structures are more difficult to break down than softer structures, which results in negative mouth melt and flavor display properties during mastication. Also, some protein sources can influence dough handling properties such as stickiness, which can impede processing the food form. Some nutritional protein sources effect water absorption and can effect dough properties and baking/frying properties. Unfortunately, the current art appears to be devoid of teachings.as to the solutions to the type problems that are associated with the addition of high levels of proteins or amino acids to foods. Applicants have extensively researched the properties of protein sources. From this research Applicants have noted certain trends in the use of protein sources in the formulation and production of ready-to-eat, nutritionally balanced foods. For example, it has been found that the use of egg white protein in place of soy isolate protein, at about a 10% level, in a cracker dough of this invention, results in a dough so sticky it is nearly impossible to handle in the process. However, the dough can be made processable by reducing its water level by about 50%. The finished cracker product using egg white protein and reduced water, versus the soy isolate formulated product, results in a noticeably harder texture and slower mouthmelt. Likewise, 50% less water was required to maintain processability in a formulation wherein whey isolate protein replaced soy isolate. Also, it should be noted that blends of proteins are preferred as they can actually enhance the dough's processability, and product's taste. For example, a blend of about 2.6 ratio soy isolate to whey isolate (9-11 % total added protein, and about 20% added water), resulted in a dough formulation that processed very well, and a product having a good texture and mouthmelt. In addition to the dough formulation and processing teachings detailed above, Applicant's have discovered that some nutritional protein sources produce more noticeable off-flavors when used in fillings. For, example it has been found that whey protein isolate has much less impact on flavor quality in a cheese filling than a sinidlar amount of soy isolate protein. Applicants also discovered that this impact on flavor quality does not seem as apparent when these protein sources are used in a crumb structure. While not being bound by theory, it is thought that off- flavors imparted by ingredients, are more noticeable in a lubricious fluid filling than in a baked solid or semi-solid crumb structure. Care should be taken to either select protein sources that do not negatively effect flavor quality of the filling, or to include the protein source in the crumb formulation. From Applicants' research efforts, Applicants' have determined that amino acid sources that can be used to produce the nutritional compositions of the present invention may include or be 23 derived from, but are not limited to, plant proteins, animal proteins, proteins from single cell organisms, free amino acids and mixtures thereof Non-limiting examples of useful plant derived proteins include: seed proteins that are isolated or derived from legumes, such as soybeans, peanuts, peas and beans; cereal proteins isolated or derived from cereal grains, such as, wheat, oats, rice, com, barley and rye; and mixtures thereof. Non-limiting examples of useful seed proteins include materials selected from the group consisting of soy flour, soy protein concentrate, soy protein isolate, peanut flour and mixtures thereof. Non-limiting examples of useful cereal proteins include materials selected from the group consisting of wheat flour, wheat protein concentrate and mixtures thereof. Non-limiting examples of useful animal-derived proteins include, milk proteins that are isolated or derived from bovine milk; muscle tissue proteins that are isolated or derived from mammals, reptiles or amphibians; connective tissue proteins, egg proteins isolated or derived from eggs or components of eggs; and mixtures thereof Non-limiting examples of useful milk proteins include caseins, such as sodium caseinate and calcium caseinate; and whey proteins, such as betalactoglobulin and alpha-lactalburnin. These milk proteins may be derived from whole milk, skim milk, nonfat dry milk solids, whey, whey protein concentrate, whey protein isolate, caseinates, and mixtures thereof. Non-limiting examples of useful connective tissue proteins include collagen, gelatin, elastin and mixtures thereof. Additional useful proteins include, proteins that are isolated or derived from single cell microorganisms, including but not limited to, yeast, bacteria, algae and mixtures thereof; and free amino acids, in particular essential amino acids that can be added to enhance overall protein quality. Embodiments of Applicants invention have at least 19% of their total caloric value derived from one or more amino acid sources, in other embodiments from 19% to 50% of the invention's total caloric value is derived from one or more amino acid sources. In still other embodiments, from 19% to 30% of the invention's total caloric value is derived from one or more amino acid sources and in still other embodiments, from 19% to 25% of the invention's total caloric value is derived from one or more amino acid sources. Each embodiment of Applicant's invention contains a combined total of at least 5 grains of one or more amino acid sources per 100 calorie reference serving. In other embodiments of Applicants' invention, each embodiment contains a combined total of from 5 grams to 13 grams of one or more amino acid sources per 100 calorie reference serving. In still other embodiments of Applicants' invention, each embodiment contains a combined total of from 5 grams to 8 grams of one or more amino acid sources per 100 calorie reference serving. In still other embodiments of Applicants' invention, each embodiment contains a combined total of from 5 grams to 7 grams of one or more amino acid sources per 100 calorie reference serving. 24 Each embodiment of Applicant's invention contains a combined total of at least 5 grams of one or more amino acid sources per 30 gram reference serving. In other embodiments of Applicants' invention, each embodiment contains a combined total of from 5 grams to 10 grams of one or more amino acid sources per 30 gain reference serving. In still other embodiments of Applicants' invention, each embodiment contains a combined total of from 5 grams to 7 gains of one or more amino acid sources per 30 gain reference serving. In still other embodiments of Applicants' invention, each embodiment contains a combined total of from 5 grams to 6 grams of one or more amino acid sources per 30 gram reference serving. Each embodiment of Applicant's invention contains a combined total of at least 5 grams of one or more amino acid sources per 40 gram reference serving. In other embodiments of Applicants' invention, each embodiment contains a combined total of from 5 grams to 13 grams of one or more amino acid sources per 40 gram reference serving. In still other embodiments of Applicants' invention, each embodiment contains a combined total of from 5 grams to 9 grams of one or mor e amino acid sources per 40 gram reference serving. In still other embodiments of. Applicants' invention, each embodiment contains a combined total of from 5 grams to 7 grams of one or more amino acid sources per 40 gram reference serving. Preferred amino acid sources are proteins having active levels of at least 75% and minimal taste impacts on the final food product. Examples of preferred proteins include: soy protein isolates such as Supro 661 which has an 85% active level and which is supplied by Protein Technologies of St. Louis, MO. USA; whey protein isolates such as BiPRO which has an 95% active level and which is supplied by Davisco Foods Int. Inc. of Le Sueur, MN. USA and egg whites such as Type P-1 10 (#407) which has an 80% active level, and which is supplied by Henningsen Foods, Inc. of Rye Brook, NY. USA. Embodiments of Applicant's invention have an amino acid chemical score greater than 0. In other embodiments of the invention's the amino acid chemical score ranges from 0.60 to 1.00 and in still other embodiments the amino acid chemical score ranges from 0.75 to 1.00. In still other embodiments of the invention the amino acid chemical score ranges from 0. 85 to 1.00. Amino acid sources rich in specific amino acids are particularly useful as they can provide the additional benefit of increasing the total or overall protein quality or amino acid chemical score of a food composition. For example, embodiments of Applicanfs invention containing a peanut butter filling, require an additional amino acid source rich in lysine, such as is whey protein, in order to achieve an amino acid chemical score of 1.00, because peanut protein contains a low lysine level. Triglyceride Fat The American diet currently averages -34% of total caloric intake from fat and -12% of calories from saturated fat (Garrison, R. and Somer, E., The Nutrition Desk Reference, 3rd edition, 1995, Keats Publishing, New Cannan, CT). Dietary fat intake is important because ofthe relationship between excessive fat and calorie intake to obesity and the incidence of certain chronic diseases that are among the leading causes of death in the United States and other industrialized countries, such as coronary heart disease, stroke, diabetes, and certain types of cancer (De Sur eon General's Report on Nutrition and Health, 1988, U.S. Department of Health and Human Services Publication No. 88-50210, Washington, DC; National Research Council, 1989, Diet and Health: Implications for Reducing Chronic Disease Risk, The Committee on Diet and Health, National Academy Press, Washington, DC). The level of dietary fat intake, particularly saturated fat and cholesterol, is strongly linked to the risk of cardiovascular disease and mortality from coronary events. In addition, research has demonstrated a relationship between the level of total fat and saturated fat consumption and the risk of cancers of the digestive tract and endocrine system (e.g., colorectal, breast, and prostate cancers) (Garrison and Somer, 1995). Based on the relationship between fat intake and the chronic diseases mentioned above, various professional health organizations (e.g. American Heart Association; American Cancer Society; National Cancer Institute; United States Department of Agriculture) have proposed dietary guidelines stating that the percent of total caloric intake from fat be reduced to less than 30% and the percent of calories from saturated fat decreased to less than 10%. This translates to approximately 3 g or less of digestible fat and 1 g or less of saturated fat per 100 kcal of energy intake. Embodiments of Applicant's invention have less than 27% of their total caloric value derived from one or more fats; in other embodiments, from 2% to 27% of each embodiment's total caloric value is derived one or more fats; in still other embodiments, from 10% to 27% of each embodiment's total caloric value is derived one or more fats; and in still other embodiments from 15% to 27% of each embodiment's total caloric value is derived from one or more fats. Additional embodiments of Applicant's invention have less than 18% of their total caloric value derived from one or more saturated fats; in other embodiments from 1% to 9% of each embodiments' total caloric value is derived from one or more saturated fats; in still other embodiments from 3% to 9% of each embodiments' total caloric value is derived from one or more saturated fats; and in still other embodiments 5% to 9% of each embodiments' total caloric value is derived from one or more saturated fats. Each embodiment of Applicanfs invention contain a combined total of less than 3 grams of one or more digestible fats per 100 calorie reference serving of said embodiment. In other embodiments of Applicants' invention, each embodiment contains a combined total of less than 2 grams of one or more digestible fats per 100 calorie reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of less than I gram of one or more digestible fats per 100 calorie reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of 26 from 0.0 1 grams to 3 grams of one or more digestible fats per 100 calorie reference serving of said embodiment. Additional embodiments of Applicant's invention contain a combined total of less than 2 grams of one or more saturated fats per 100 calorie reference serving of said embodiment. In other embodiments, of Applicants' invention, each embodiment contains a combined total of less than 2/3 of a gram of one or more saturated fats per 100 calorie reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of less than 1/3 of a gram of one or more saturated fats per 100 calorie reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a total of from 0.0 1 grams to I gram of saturated fat per 100 calorie reference serving of said embodiment. Each embodiment of Applicant's invention contains a combined total of less than 3 grams of one or m ore digestible fats per 30 gram reference serving of said embodiment. In other embodiments of Applicants' invention, each embodiment contains a combined total of less than 2 grams of one or more digestible fats per 30 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of less than I gram of one or more digestible fats per 30 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a total of from 0.01 grams to 3 grams of one or more digestible fats per 30 gram reference serving of said embodiment. Each, embodiment of Applicanfs invention contains a combined total of less than 2 grams of one or more saturated fats per 30 gram reference serving of said embodiment. In other embodiments.of Applicants' invention, each embodiment contains a combined total of less than 2/3 of a gram of, one or more saturated fats per 30 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of less than 1/3 of a. gram of one or more saturated fats per 30 gram reference serving. In still other embodiments of Applicants' invention, each embodiment contains a combined total of from 0.01 grams to I gram of one or more saturated fats per 30 gram reference serving of said embodiment. Each embodiment of Applicant's invention contains a combined total of less than 3 grams of one or more digestible fats per 40 gram reference serving of said embodiment. In other embodiments of Applicants' invention, each embodiment contains a combined total of less than 2 grams of one or more digestible fats per 40 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of less than I gram of one or more digestible fats per 40 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a total of from 0.01 grams to 3 grams of one or more digestible fats per 40 gram reference serving of said embodiment. Each embodiment of Applicant's invention contains a combined total of less than 2 grams of one or more saturated fats per 40 gram reference serving of said embodiment. In other embodiments of Applicants' invention, each embodiment contains a combined total of less than 2/3 27 of a gram of one or more saturated fats per 40 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of less than 1/3 of a gram of one or more saturated fats per 40 gram reference serving. In still other embodiments of Applicants' invention, each embodiment contains a combined total of from 0.01 grams to I gram of one or more saturated fats per 40 gram reference serving of said embodiment. Each embodiment of Applicant's invention contains a combined total of less than 3 grams of one or more digestible fats per 50 gram reference serving of said embodiment. In other embodiments of Applicants' invention, each embodiment contains a combined total of less than 2 grams of one or more digestible fats per 50 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of less than I gram of one or more digestible fats per 50 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a total of from 0.01 grams to 3 grams of one or more digestible fats per 50 gram reference serving of said embodiment. Each embodiment of Applicant's invention contains a combined total of less than 2 grams of one or more saturated fats per 50 gram reference serving of said embodiment. In other embodiments of Applicants' invention, each embodiment contains a combined total of less than 2/3 of a gram of one or more saturated fats per 50 gram reference serving of said embodiment. In still other embodiments of Applicants' invention, each embodiment contains a combined total of less than 1/3 of a gram of one or more saturated fats per 50 gram reference serving. In still other embodiments of Applicants' invention, each embodiment contains a combined total of from 0.01 grams to 1 gram of one or more saturated fats per 50 gram reference serving of said embodiment. In order to meet the low-fat requirements for a balanced nutritional profile, the digestible fat levels of most foods must be reduced significantly. However, low levels of fat in a crumb structure result in a very dry product during mastication. Also, in an anhydrous (oil continuous) filling, low fat formulations result in very dry, stiff fillings, with poor mouth melt. Non-digestible lipids, partially digestible lipids or mixtures thereof may be used to replace the removed digestible fat on weight percent to weight percent basis, to improve texture and flavor display eating quality. When the use of non-digestible lipids, partially digestible lipids or mixtures thereof is precluded by regulatory or processing concerns water continuous fillings, such as fruit fillings having water activities of less than 0.80 may be used to enhance lubricity of the product. For example the taste system of a filled bar, wherein the crumb contains less than 3.0 grams of triglyceride fat per serving, can be improved by selecting a water continuous filling. Wherein a non-perishable product is desired, it is preferred that the filling's water activity be sufficiently low to prevent the growth of most pathogenic and spoilage bacteria. When water based fillings cannot be used, and the product is substantially anhydrous, the product's taste may be substantially improved by a continuous phase that comprises a glassy structure above its transition point. It is preferred that the glassy structure comprise sugars, 28 polysaccharides and mixtures thereof rather than starches that have a fast mouth melt. For example, a snack crisp structure is formed by a nontraditional composition that is low in fat, and high in protein and dietary fiber. The snack crisp contains none of the traditional structure forming components such as flour or starches. It is based on a continuous phase of an amorphous glass that is interrupted, by particles of dietary fiber and protein isolates. These normally unpalatable ingredients are enclosed within an amorphous glass structure having a crispy-crunchy texture and a quick mouth melt. The amorphous glass may be formed by a variety of sugars or maltodextrin combinations. The resulting forms range from very sweet to savory. Flavors and "bits" may be added topically, or be contained within the structure. The snack crisp structure may be attained by baking, or by processing by extrusion, followed by a baking or drying step. The snack crisp provides a great tasting, nutritionally balanced food that is capable of contributing high levels of dietary fiber and protein to a diet. Fats, in addition to partially digestible lipids, nondigestible lipids, and mixtures thereof, that can be used toproduce the nutritional compositions of the present invention may include or be derived from, but are not limited to, vegetable oils and fats, lauric oils and fats, milk fat, animal fats, marine oils, surface-active lipids and mixtures thereof. Useful vegetable oils and fats include, but are not limited to, triacylglycerols based on C18 unsaturated fatty acids such as oleic acids, linoleic acids, linolenic acids and mixtures thereof. Non-limiting examples of useful unhydrogenat6d, partially-hydrogenated and fullyhydrogenated vegetable oils include oils derived or isolated from soybeans, safflowers, olives, corn, cottonseeds, palm, peanuts, flaxseeds, sunflowers, rice bran, sesame, rapeseed, cocoa butter and mixtures thereof. Useful lauric oils and fats include, but are not limited to, triacylglycerols based on lauric acid having 12 carbons. Non-limiting examples of useful lauric oils and fats include coconut oil, palm kernel oil, babassu oil and mixtures thereof. Useful animal fats include, not are not limited to, lard, beef tallow, egg lipids, intrinsic fat in muscle tissue and mixtures thereof. Useful marine oils include, but are not limited to, triacylglycerols based on omega-3 polyunsaturated fatty acids such as docosahexaenoic acid C22:6. Non-limiting examples of useful marine oils include menhaden oil, herring oil and mixtures thereof. Useful surface active lipids are amphiphilic molecules that may be purposefully added to food compositions for their functional performance or to enhance processability. Although these ingredients are adjunct ingredients, they will be detected as fat by Applicants' analytical methods. Examples of surface active lipids are emulsifying agents, which are surface active lipids that stabilize oil-in-water or water-in-oil emulsions by orienting at the oil/water interface and reducing the interfacial tension; and foaming agents, which are surfactants that orient at the gas-water interface to stabilize foams. Surface active lipids may also be added as an inherent component of a food ingredient, such as the phospholipids found in soybean oil and egg yolks (e.g., lecithin). In 29 addition, surface active lipids may be formed in the food as a result of the processing. For example, free fatty acids are formed in frying oils as a result of hydrolysis of the triglycerides and these fatty acids will be transferred to the fried food along with the oil that is transferred to the food. Useful surface-active agents include, but are not limited to, free fatty acids, monoglycerides, diglycerides, phospholipids, sucrose esters, sorbitan esters, polyoxyethylene sorbitan esters, diacetyl tartaric acid esters, polyglycerol esters and mixtures thereof Carbohydrate As used herein, the term "carbohydrate " refers to the total amount of sugar alcohols, monosaccharides, disaccharides, oligosaccharides, digestible, partially digestible and non-digestible polysaccharides; and lignin or lignin like materials that are present in the embodiments of the present invention. Dietary fiber comprises the food components derived from plant material, or analagous carbohydrates, that are resistant to digestion and absorption in the human small intestine. This includes various polysaccharides, oligosaccharides, polyfr-uctans, and lignins that are resistant to digestion. The term analogous carbohydrates refers to carbohydrate compounds that may not be specifically derived from plant material, and yet are resistant to digestion and absorption in the human 'small intestine (e.g., a synthetic non-digestible polysaccliaride or oligosaccharide, such as polydextrose). Many fiber constituents are carbohydrates, such as cellulose, hemicellulose, pectin, guar gum and beta-glucan. Lignin, a component of the woody structure of plants, is not considered a classical carbohydrate; however, it is non-digestible and is included in the measurement of total dietary fiber. Thus, for purposes of Applicants' invention lignin and lignin like materials are classified as carbohydrates. Dietary fibers may be further classified into water-soluble (e.g., pectin, guar, beta-glucan) and insoluble (e.g., cellulose) fractions. The current average intake of dietary fiber in the United States is approximately 10 g/day. Recommendations from health professionals are to increase consumption of fiber-rich foods in order to achieve a daily fiber intake of approximately 25-35 grams (Garrison and Somer, 1995). The United States Food and Drug Administration (FDA) has specified the Daily Reference Value for dietary fiber for use on food labels as 25 g/day (based upon a 2,000 kcal/day diet) (Code of Federal Regulations; 21 CFR 101.9). Foods that provide at least 2.5 g dietary fiber per serving may be claimed as a "good source" of fiber. A high fiber intake is believed to be beneficial for reducing the risk of cardiovascular diseases, colorectal cancer, constipation, diverticulosis, and other gastrointestinal disorders. For example, certain soluble fibers such as pectin, guar gum, psyllium, and oat beta-glucan have been shown to provide heart health benefits by reducing serum total and low-density lipoprotein (LDL) cholesterol (Brown, L. et al., Am J Clin Nutr, 1999, 69:3042). While not being limited by theory, the mechanism for this effect is believed to be related to soluble fiber's impact on viscosity of the digesta in the small intestine; i.e., a significant increase in digesta viscosity reduces the reabsorption of bile acids. In addition, certain soluble fibers are partially or completely fermented by microorganisms in the large intestine, producing short-chain fatty acids (acetic, propionic, butyric acids) which are absorbed and may provide an inhibitory effect on cholesterol synthesis in the liver. Again, while not being limited by theory, high fiber diets, particularly those high in insoluble fiber, are believed to reduce the incidence of colon and rectal cancers by promoting an increased transit rate of potential carcinogens through the intestinal tract, diluting the concentration of carcinogenic agents through increased water retention in the stool, and possibly by binding toxic compounds and promoting their elimination. Furthermore, choosing a diet that is moderate in sugar content was one of the recommendations in the most recent publication of Dietary Guidelines for Americans (U.S. Department of Agriculture, 4th edition, 1995). An individual can reduce their sugar intake by eating protein and dietary fiber enriched foods as the percentage of carbohydrates, and possibly simple sugars, in these foods is reduced. Protein and fiber enriched foods may also benefit diabetics as they must carefully monitor their total carbohydrate intake and the availability of protein and fiber- enriched foods, that are relatively low in total carbohydrate content, may be a useful addition to their overall dietary plan. An elevated fiber content also benefits diabetics by helping manage blood glucose levels (glycemic control) and postprandial insulin levels (Anderson, J.W. and Akanji, A.O., 1993, in CRC Handbook of Dietary Fiber in Human Nutrition, 2nd edition, G.A. Spiller, ed., CRC Press). Thus, based on the previous detailed description of the health benefits of dietary fibers it is clear that a nutritionally balanced food must contain, as do embodiments of Applicant's invention, at least 2.5 grams of dietary fiber per serving of an embodiment. Other embodiments of Applicants' invention contain from 2.5 grams to 5.0 grams of dietary fiber per serving of an embodiment, while still other embodiments of Applicants' invention contain 2.5 grams to 3.5 grams of dietary fiber per serving of an embodiment. Thus, based on the previous detailed description of the health benefits of dietary fibers it is clear that a nutritionally balanced food must contain, as do embodiments of Applicant's invention, at least 2.5 grams of dietary fiber per 100 calorie reference serving of an embodiment. Other embodiments of Applicants' invention contain from 2.5 grams to 5.0 grams of dietary fiber per 100 calorie reference serving of an embodiment, while still other embodiments of Applicants' invention contain 2.5 grams to 3.5 grams of dietary fiber per 100 calorie reference serving of an embodiment. Thus, based on the previous detailed description of the health benefits of dietary fibers it is clear that a nutritionally balanced food must contain, as do embodiments of Applicant's invention, at least 2.5 grams of dietary fiber per 30 gram reference serving of an embodiment. Other embodiments of Applicants' invention contain from 2.5 grams to 5.0 grams of dietary fiber per 30 31 gram reference serving of an embodiment, while still other embodiments of Applicants' invention contain 2.5 grams to 3.5 grams of dietary fiber per 30 gram reference serving of an embodiment. Thus, based on the previous detailed description of the health benefits of dietary fibers it is clear that a nutritionally balanced food must contain, as do embodiments of Applicant's invention, at least 2.5 grams of dietary fiber per 40 gram reference serving of an embodiment. Other embodiments of Applicants' invention contain from 2.5 grams to 6.5 grams of dietary fiber per 40 gram reference serving of an embodiment, while still other embodiments of Applicants' invention contain 2.5 grams to 3.5 grams of dietary fiber per 40 gram reference serving of an embodiment. The dietary fiber used in Applicants' invention comprises from 0% to 100% by weight soluble dietary fiber and from 0% to 100% by weight insoluble dietary fiber. In certain embodiments of Applicants' invention, said dietary fiber comprises from 50% to 100% by weight soluble dietary fiber and from 0% to 50% by weight insoluble dietary fiber. In still other embodiments of Applicants' invention, said dietary fiber comprises from 70% to 100% by weight soluble dietary fiber and from 0% to 30% by weight insoluble dietary fiber. Although dietary fiber is a critical component of a nutritionally balanced food, dietary fiber can have adverse effects on taste due to off- flavors that are inherent in fiber sources and the negative textural properties that dietary fiber sources can impart to foods. This is particularly true when fat is replaced with dietary fiber. As a result of Applicants' work, Applicants have discovered that the off-flavors that dietary fibers impart can be minimized by selecting fiber sources having high active levels active levels of at least 75% are preferred. Also, Applicants have discovered that, for insoluble dietary fibers, key levers effecting taste are particle size, and water absorption. Applicants have determined that, in order to avoid producing finished foods having gritty textures, insoluble dietary fibers having particle sizes of less than about 150 microns and more preferably less than about 50 microns should be used. In addition, in order to avoid dryness due to saliva absorption during mastication, it is preferred that the water absorption of insoluble dietary fibers be less than about 7.0 grams water per gram of fiber and most preferably less than about 3.5 grams of water per gram of fiber. Examples of insoluble dietary fibers having an active level of at least 75%, a particle size less than 150 microns, preferably less that 50 microns and a water absorption of less than about 7.0 grams water per gram of fiber include: Vitacel wheat fiber WF-600/30 from J. Rettenmaier & Sohne Gmbh + Co of Ellwangen/J., Federal Republic of Germany and Centara III pea fiber which can be obtained from Parrheirn Foods Portage La Prairie, Manitoba, Canada. In addition to researching insoluble dietary fibers, Applicants have researched soluble dietary fibers. As a result of this research, Applicants have discovered that, when soluble dietary fibers are in the presence of liquids like saliva, the key lever effecting taste is viscosity. Many dietary fibers have considerable thickening effects when combined with water/saliva. Thickened fillings or thickening that occurs during mastication can produce unpleasant textures, slow mouth melt, and slow the optimal rate of flavor display. In order to avoid undesired thickening a viscosity 32 effect similar to that of sucrose is preferred. Thus, the viscosity at 250C should be less than about 1-2 centipoise for a 10% solution, and less than about 200 centipoise for a 50% solution. It is also preferable that the viscosity remain close to Newtonian. Soluble dietary fibers having an active level of at least 75% and a viscosity effect that is similar to sucrose include: maltodextrin dietary fibers such 'as Fibersol 2 which has an active level of (TDF) of 85% and a viscosity of -1.5 cp for a 10% solution and which can be obtained from Matsutani Chemical Industry C., Ltd. of Itam-city Hyogo, Japan; and arabinoglactan dietary fibers such as FIBERAID which has an active level of (TDF) of 85% and a viscosity of -2.0 cp for a 10% solution and which can be obtained from Larex Inc. of White Bear Lake, MN.. Oat bran dietary fiber, such as Oatcor Oat Bran Concentrate (The Quaker Oats Co. Chicago, 111.) which is rich -in Beta-glucan (11.5%) is another preferred fiber as it can provide a heart health/cholesterol lowering benefit when present at a level sufficient to provide 0.75g Beta-glucan per 40 gram'serving level. The amount of oat bran dietary fiber needed to provide 0.75g Beta- glucan per 40 gram serving level can be determined by determining the amount of Beta-glucan per mass unit of oat bran dietary fiber, using the Beta-glucan analysis method in the Applicants' Analytical section. Once the amount of Beta-glucan per mass unit of oat bran dietary fiber is known, one skilled in the art can calculate how much oat bran dietary fiber to incorporate in a product to achieve the desired level of Beta-glucan. Applicants have also discovered that, for soluble dietary fibers in predominately anhydrous foods, key levers effecting taste, are particle size, water absorption, and dissolution rates. If the dissolution rate, which is analogous to the rate of hydration, is too slow, soluble fibers having particle sizes greater than 50 microns and most particularly from 50 to 200 microns, will impart a gritty, dry texture to foods - these undesirable textural characteristics are especially noticeable when the fiber is used at a level of more than about Ig per serving, and most particularly noticeable above about 2.5g per serving, Soluble fibers, especially when present with insoluble fibers or other surrounding matrixes, can swell upon hydration and absorb high amounts of water. During mastication, this effect increases the dryness impression and viscosity of the food and thus detracts from a food's flavor display. The resulting dryness impression and increase in viscosity is sensed as an unpleasant thick and often slimy texture that has a poor flavor display. Again, dryness and viscosity issues can be minimized, thus an overall taste improvement can be realized, by selecting soluble fibers that have a minimal viscosity effect, and a dissolution rate as similar as possible to the rate of sucrose. The rates of dissolution can be compared by observing the dissolution rate of I teaspoon soluble fiber in 250 ml of water at 25C versus I teaspoon sucrose in 250 ml of water at 25C. The fiber and sugar are slowly added simultaneously to their respective aliquots of water with gentle stirring. Carbohydrates that can be incorporated in to the present invention may include, but are not limited to, monosaccharides, disaccharides, oligosaccharides, polysaccharides, sugar alcohols and 33 mixtures thereof Non-limiting examples of useful monosaccharides include: tetroses such as erythrose; pentoses such as arabinose, xylose, and ribose; and hexoses such as glucose (dextrose), fructose, galactose, mannose, sorbose and tagatose. Non-limiting examples of useful disaccharides include: sucrose, maltose, lactose and cellobiose. Non-limiting examples of useful oligosaccharides include: fructooligosaccharide; maltotriose; raffinose; stachyose; and corn syrup solids (maltose oligomers with n = 4 - 10) Useful polysaccharides include, but are not limited to, digestible polysaccharides and non-digestible polysaccharides. Non-limiting examples of useful digestible polysaccharides include starches that are isolated or derived from cereal grains, legumes, tubers and roots; maltodextrins obtained by the partial hydrolysis of starch; glycogen and mixtures thereof. Nonlimiting examples of useful starches include, flours from cereals, legumes, tubers and roots; native, unmodified starches, pre- gelatinized starches, chemically modified starches, high amylose starches, waxy starches and mixtures thereof. Useful non-digestible polysaccharides may be water-soluble or waterinsoluble. Nonlimiting examples of useful water-soluble or predominately water-soluble, non-digestible polysaccharides include: oat bran; barley bran; psyllium; pentosans; plant extracts such as pectins, inulin, andbeta-glucan; seed galactomannans such as guar gum, and locust bean gum; plant exudates such as gum arabic, gum tragacanth, and gum karaya; seaweed extracts such as agar, carrageenans, alginates, and furcellaran; cellulose derivatives such as carboxymethylcellulose, hydroxypropyl methylcellulose and methylcellulose; microbial gums such as xanthan gum and gellan gum; hen-ticellulose; polydextrose and mixtures thereof. Non- limiting examples of waterinsoluble, and predominately water-insoluble, non-digestible polysaccharides include cellulose, microcrystalline cellulose, brans, resistant starch, and mixtures thereof, Useful sugar alcohols include, but are not limited to, glycerol, sorbitol, xylitol, mannitol, maltitol, propylene glycol, erthritol and mixtures thereof. Afflunct Ingredients Adjunct ingredients are necessary for processing and structural development of most foods. Examples of typical adjunct ingredients include processing aids, emulsifiers, and leavening agents. As known by those skilled in the art, the required adjunct ingredients that are needed to produce foods vary by food type. Selection of the appropriate type and level of adjunct is easily determined by one skilled in the art as said information is available in reference sources. For example it is well known that crackers rely heavily on processing aids and leavening agents. Leavening agents provide the internal expansion or rise of the product during baking. Crackers without leavening would be thin and dense and would have an unpleasant eating quality. Processing aids such as reductants and enzymes are required either singularly or in combination to 34 allow adequate machining (i.e., dough sheeting and die cutting), and/or development of necessary structure. They are believed to function by breaking bonds in the gluten complex of the dough (i.e., disulfide crosslinkages and peptide bonds). In addition, it is known by those skilled in the art that extruded snacks utilize emulsifiers, and may use,leavening agents. Tortilla chips, and potato crisps are similar. The role of the emulsifier is to aid in processing (for example sheeting dough) and formation of the internal product structure. It is also known that cookies rely heavily on the use of leavening agents and emulsifiers. Other baked goods such as brownies, muffins, snack cakes, and pastries also rely on leavening agents and emulsifers to achieve their desired structure. Snack cakes are at the high end of functionality, as they require the most care in the choice and blends of leavening agents and emulsifiers to achieve their tender highly cellular structure. Brownies are generally at the lower end of functionality as they typically have a more dense structure. Finally, it is known that fillings generally require the use of an emulsifer or whipping agent to aid in processing, texture forination, and mouthinelt. For example, peanut butter based fillings may utilize an emulsifier to aid in particle dispersion during processing. Emulsifiers are also used in confectionery fillings to aid in the creation of textures and improve mouthmelt. For example, chocolate uses an emulsifer to reduce the level of cocoa butter fat required in its final composition. ' Some fillings (nugat) utilize whipping agents to incorporate air into the filling in order to attain a desired texture and mouthmelt. Although the type and level of adjunct ingredients that are needed to produce any specific food produet is known by those skilled in the art, Applicants have provided a number of examples wherein the type and level of adjunct ingredients used to produce a variety of foods is listed. Additional Ineredients Additional ingredients that may be incorporated in Applicants invention include natural and synthetically prepared flavoring agents, non-caloric sweeteners, bracers, flavanols, natural and synthetically prepared colors, preservatives, acidulants, and food stability anti-oxidants. A flavoring agent is recommended for the embodiments of this invention in order to further enhance their taste., As used herein the term "flavoring agents" encompass seasonings and spices. Flavors may be added to the initial formulation, or be added topically after the product is produced. Any natural or synthetic flavor agent can be used in the present invention. Fruit flavors, natural botanical flavors, and mixtures thereof can be used as the flavoring agent. Particularly preferred savory flavors are grain based, spice based, and buttery type flavors. Besides these flavors, a variety of sweet flavors such as chocolate, praline, caramel and other fruit flavors can be used such as apple flavors, citrus flavors, grape flavors, raspberry flavors, cranberry flavors, cherry flavors and the like. These fruit flavors can be derived from natural sources such as fiuit juices and flavor oils, or else be synthetically prepared. Preferred natural flavors are aloe vera, ginseng, ginkgo, hawthorn, hibiscus, rose hips, chamomile, peppermint, fennel, ginger, licorice, lotus seed, schizandra, saw palmetto, sarsaparilla, safflower, St. John's Wort, curcuma, cardimom, nutmeg, cassia bark, buchu, cinnamon jasmine, haw, chrysanthemum, water chestnut, sugar cane, lychee, bamboo shoots and the like. Typically the flavoring agents are conventionally available as concentrates or extracts or in the form of synthetically produced flavoring esters, alcohols, aldehydes, terpenes, sesquiterpenes, and the like. When used in any embodiment, flavoring agents are added in effective levels. Effective levels of non-caloric sweeteners can be used in all embodiments of the present invention to further sweeten said embodiments. Examples of non-caloric sweeteners include aspartame, saccharine, cyclamates, acesulfam-K, L-aspartyl-L-phenylalanine lower alkyl ester sweeteners, Laspartyl-D-alanine amides as disclosed in US patent 4,411,925 to Brennan, et al (1983), L-aspartyl-D-serine amides disclosed in US 4,399,163 to Brennan et al (1983), L-aspartylhydroxymethyl alkane aniide sweeteners disclosed in U.S. 4,338,346 issued to Brand (1982), Laspartyl-lhydroxyethylalkane amide sweeteners disclosed in US 4,423,029 to Rizzi (1983), glycyrrhizins, synthetic alkoxy aromatics, etc. Lo Han Guo juice, stevioside and other natural sources of sweeteners can also be used. Bracers can be obtained from the extraction of a natural source or can be synthetically produced. Any bracer used in any embodiment of the present invention is preferably present in physiologically relevant amounts, which means that the sources used in the practice of this invention provide a safe and effective quantity to achieve mental refreshment and alertness. The methylxanthines i.e. caffeine, theobromine and theophylline are well known examples of bracers. However, numerous other xanthine derivatives have been isolated or synthesized. See, for example, Bruns, Biochem. Pharmacol., 30, 325-333, (1981) describing more than one hundred purine bases and structurally related heterocycles relative to xanthine. One or more of these compounds are present in the coffee bean, tea, kola nut cacao pod, mate', yaupon, guarana paste and yoco. Natural plant extracts are the preferred sources of bracers as they may contain other compounds that delay the bioavailability of the bracer thus they may provide mental refreshment and alertness without jitters. The most preferred methylxanthine is caffeine. Caffeine can be obtained from the aforementioned plants and their waste or else synthetically prepared. Preferred botanical sources of caffeine that may be used as a complete or partial source of caffeine include green tea, guarana, mate, black tea, cola nuts, cocoa and coffee. Green tea, guarana and mate are the most preferred botanical sources of caffeine. Guarana functions in a manner similar to green tea. Thus, guarana may be used to decrease the bioavailability of caffeine, thereby reducing or eliminating the caffeine jitters. Mate may have the additional benefit of an appetite suppressing effect and may be included for this purpose as well. The total amount of caffeine, in any embodiment of the present invention, 36 includes'the amount of caffeine naturally present in the tea extract, flavoring agent, and other ingredients as well as any added caffeine. Another class of optional ingredients that may be incorporated in the present invention are flavanols. Flavanols are natural substances present in a variety of plants (e.g. fruits, vegetables, flowers). The flavanols used in the present invention can be extracted from fruit, vegetables, green tea or othernatural sources by any suitable method well known to those skilled in the art. For example, extradtion with ethyl acetate or chlorinated solvents is one way to isolate flavanols from green tea; or, they may be prepared by synthetic or other appropriate chemical methods. Flavanols, including catechin, epicatechin, and their derivatives are commercially available. The flavanols may be extracted from either a single plant or mixtures of plants. The preferred fla vanols are extracted from plants, e.g. green tea and related plants. Many fruits, vegetables, and flowers contain flavanols but to a lesser degree. Plants containing flavanols are known to those skilled. in the art. Examples of the most common flavanols which are extracted from tea plants and other members of the catechu gambir or (Uncaria family) are catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate. The a preferred source of flavanols is green tea. Green tea and in particular the flavanols present in green tea, when incorporated into a food, may delay the bioavailability of caffeine - thus reducing or eliminating the caffeine jitters. The flavanols used in all embodiments of the present invention can be in the form of a tea extract. The tea extract can be obtained from the extraction of unfermented teas, fermented teas, partially fermented teas and mixtures thereof. Preferably the tea extracts are obtained from the extraction of unfermented and partially fermented teas. The most preferred tea extracts are obtained from green tea. Both hot and cold extracts can be used in the present invention. Suitable methods for obtaining tea extracts are well known, see, for example, U.S. 5,879,733 to Ekanayake, issued March 9, 1999; U.S. 4,935,256 to Tsai, issued June 1990; U.S. 4,680,193 to Lunder, issued July 1987; and U.S. 4,668,525 to Creswick, issued May 26, 1987. The- U.S. Recommended Dietary Allowances (U.S. RDA) are a set of nutrient standards established by the Food and Nutrition Board of the National Academy of Sciences (Food and Nutrition Board, 1989, Recommended Dip!Z Allowances, 10 ed., National Research Council, National Academy of Sciences, Washington, DC), The RDA's for vitamins and minerals represent the average daily intake considered adequate to meet the nutritional needs of most healthy individuals in the United States. The RDA for a particular vitamin or mineral varies depending on age, gender, and physiological state (e.g., pregnant, lactating). The Reference Daily Intakes (RDI) for vitamins and minerals were established by the Food and Drug Administration to reflect the average nutrient allowances for adults and are used for nutrition labeling on food products in the United States. Embodiments of the present invention may optionally contain vitamins selected from the group consisting of vitamins A, D, E, K, C (ascorbic acid), thiamin, riboflavin, niacin, 37 vitamin B-6, folate, vitamin B- 12, biotin, and pantothenic acid. These vitamin sources are preferably present in nutritionally relevant amounts, which means that the vitamin sources used in the practice of this invention provide a nourishing amount of said vitamins. Preferably, this amount comprises at least about 1% of the U.S. RDA or RDI for said vitamin, more preferably from about 1% to about 100%, and most preferably from about 10% to about 100% of the U.S. RDA or RDI per 30 g reference serving of the finished product. Of course, it is recognized that the preferred daily intake of any vitamin may vary with the user, with greater than U.S. RDA or RDI intakes being beneficial in some circumstances. In general, the U.S. RDA for vitamin A ranges from about 375 Lg RE (retinol equivalent) to about 1300 gg RE, depending on age and physiological state (Food and Nutrition Board, 1989; Gregory, J.F., 1996, "Vitamim", in Food Chemistry, Yd ed., O.R. Fennema, ed.). The U.S. RDA for vitamin D ranges from about 5 gg to about 10 gg (as cholecalciferol). The U.S. RDA for vitamin E ranges from about 3 ing TE (a-tocopherol equivalent) to about 12 mg TE. The U.S. RDA for vitamin K ranges from 5 gg to 80 gg. The U.S. RDA of vitamin C ranges from about 30 mg to about 95 mg. The U.S. RDA for thiamin ranges from about 0.3 ing to about 1.6 mg. The U.S. RDA for riboflavin ranges from about 0.4 mg to about 1.8 mg. The U.S. RDA for niacin ranges from about 5 mg to about 20 mg. The U.S. RDA for vitamin B-6 ranges from about 0.3 mg to about 2.2 mg. The U.S. RDA for folate ranges from about 25 gg to about 400 gg, The U.S. RDA for vitamin B-12 ranges from about 0.3 ug to about 2.6 ug. The RDI's established by the Food and Drug Administration for various vitamins are as follows (Code of Federal Regulations, Title 21, Section 101,9: Nutrition Labeling of Food 21CFR101.9, revised as of 4/l/99): Vitamin A = 5,000 International Units (IU; equals 875 gg RE); Vitamin D = 400 lU (equals 6.5 gg); Vitamin E 30 lU (equals 9 mg a-tocopherol equivalents); Vitamin K = 80 gg; Vitamin C = 60 mg; thiamin 1.5 mg; riboflavin = 1.7 mg; niacin = 20 mg; Vitamin B6 = 2.0 mg; folate = 400 gg; Vitamin B12 = 6 tg; biotin = 300 gg; pantothenic acid = 10 mg. Vitamin A precursors (provitamin A, carotenoids) can also be used, including betacarotene, alpha-carotene, 0-apo-8' carotenal, cryptoxanthin and the like. The vitamin A esters (e.g., retinyl pahnitate; retinyl acetate) and beta-carotene are highly preferred forms of vitamin A. Vitamin D can be selected from, for example, cholecalciferol (133), ergocalciferol (D2), and their biologically active metabolites and precursors, such as 1-alpha-hydroxy vitamin D, 25-hydroxy vitamin D, 1,25dihydroxy vitamin D and the like. Vitamin D as cholecalciferol is highly preferred. All-rac alpha-tocopherol and RRR-alpha-tocopherol and their esters are highly preferred as a source for vitamins. Sources of vitan-dn E include dl-alpha tocopherol (all -rac) and its esters, such as dl-atocopheryl acetate and succinate, dl-alpha-tocopherol (RRR) and its esters, d-alphatocopherol and its esters, beta-tocopherol, ganunatocopherol, and their esters, tocopheryl nicotinate, and the like. Vitamin K can be selected from phylloquirione (KI), menaquinone (K2), menadione and their salts and derivatives. Vitamin KI is highly preferred. L-ascorbic acid is 38 particularly preferred as a vitamin C source for the present invention. However other forms of vitamin C, for example, D-ascorbic acid, D- debydroascorbic acid, L-isoascorbic acid, Ldehydroascorbic acid, and esters of ascorbic acid (e.g., ascorbyl palmitate) may also be used. The hydrochloride and nitrate salts of thiamin and thiamin alkyl disulfides such as the prophyidisulfide, tetrahydrofhrfuryl disulfide, O-benzoyl disulfide can be used in the present invention. The hydrochloride and nitrate salts of thiamin are highly preferred. The sources of riboflavin are selected, for example, from crystalline riboflavin coenzyme forms of riboflavin such as flavin adenine dinucleotide, flavin adenine mononucleotide, riboflavin 5-phosphate and their salts. Riboflavin is highly preferred. Sources of niacin include nicotinic acid, nicotinamide, the coenzyme forms of niacin such as nicotinamide adenine dinucleotide, and nicotinamide adenine dinucleotide phosphate. P articularly preferred are nicotinamide and nicotinic acid. Vitamin B6 can be selected from hydrochloride salts or Y-phosphates of pyridoxine, pyridoxamine, pyridoxal. The preferred vitamin B6 is pyridoxine hydrochloride. The folate can be in the form of folic acid, mono and polyglutamyl folates, dihydro and tetrahydro folates, methyl and formyl folates. Folic acid is a highly pref6ffed form of folate. Sources of vitamin B-12 are, for example, cyanocobalamin, methylcobalamin, 5'-deoxy-adenosylcobalainin, and the like. Cyanocobalaniin is highly preferred. Sources of biotin can be selected from D-biotin, oxybiotin, biocytin, biotinol and the like. D- biotin and biocytin are highly preferred. For pantothenic acid, the sources can be in the form of salts such as calcium pahtothenate or as panthenol, or in the form of coenzyme A. Calcium pantothenate is a highly preferred source of pantothenic acid. Embodiments of the present invention may optionally contain minerals selected from the group consisting of calcium, phosphorus, magnesium, iron, zinc, iodine, selenium, copper, manganese, fluoride, chromium and molybdenum, sodium, potassium, and chloride. The minerals sources are preferably present in nutritionally relevant amounts, which means that the mineral sources used in the practice of this invention provide a nourishing amount of said minerals. Preferably, this amount comprises at least about 1% of the U.S. RDA or RDI for these minerals, more preferably from about 1% to about 100%, and most preferably from about 10% to about 100% of th& U.S. RDA or RDI per 30 g reference serving of the finished product, Of course, it is recognized that the preferred daily intake of any mineral may vary with the user, with greater than the U.S. RDA or RDI intakes being beneficial in some circumstances. In general, the U.S. RDA for calcium ranges from 400 mg for infants to 1200 mg for adults (Food and Nutrition Board, 1989; Gregory, 1996). The U. S. RDA for phosphorus ranges from 300 mg to 1200 mg. The U.S. RDA for magnesium ranges from 40 mg to 400 mg. The U.S. RDA for iron ranges from 6 mg to 30 mg, depending somewhat on age and physiological state. The U.S. RDA for zinc ranges from 5 mg to 19 mg. The U.S. RDA for iodine ranges for 40 gg to 200 gg. The U.S.. RDA for selenium ranges from 10 gg to 75 gg. There are no official U.S. RDA ranges specified for copper, manganese, chromium, molybdenum and fluoride. However, the Food 39 and Nutrition Board has specified an estimated safe and adequate daily dietary intake for copper of about 1.5-3.0 mg, for manganese of about 2.0- 5.0 mg, for chromium of about 50-200 ug, and for molybdenum of about 75- 250 ug. A safe and adequate range for fluoride is 1.5-4.0 mg (Food and Nutrition Board, 1989). There are no official U.S. RDA ranges specified for sodium, potassium and chloride. However, the Food and Nutrition Board has specified an estimated minimum requirement for chloride of 50-750 mg, depending upon age. The RDI's established by the Food and Drug Administration for various minerals are as follows (Code of Federal Regulations, Title 21, Section 101.9: Nutrition Labeling of Food, 21 CFR 101.9, revised as of 4/l/99): calcium = 1000 mg; phosphorus = 1000 mg; iron = 18 mg; zinc = 15 mg; iodine = 150 Lg; magnesium = 400 mg; selenium = 70 jig; copper = 2.0 mg; manganese = 2.0 mg; chromium = 120 gg; molybdenum = 75 tg; and chloride = 3,400 mg. The embodiments of the invention that comprise any of these latter minerals should employ levels known to be safe without risk of toxicity. The source of the mineral salt, both those with established U.S. RDA levels or with safe and adequate intake levels, as well as those with no as yet established human requirement, used in the practice of this invention, can be any of the well known salts including carbonate, oxide, hydroxide, chloride, sulfate, phosphate, pyrophosphate, gluconate, lactate, acetate, furnarate, citrate, malate, amino acids and the like for the cationic minerals and sodium, potassium, calcium, magnesium and the like for the anionic minerals. However, the particular salt used and the level will depend upon their interaction with other food product ingredients. Elemental iron (electrolytic or reduced iron) is another preferred source of iron. If desired, coloring agents can also be added to the food compositions of the present invention. Any soluble coloring agents approved for food use can be utilized for the present invention. When desired, preservatives, such as sorbic acid, benzoic acid, hexametaphosphate and salts thereof, can be added into embodiments of the present invention. Also, if desired, the composition can contain an acidulant. This is intended to describe edible acids such as malic, citric, tartaric, furnaric and the like which are commonly used in beverage drinks. Organic as well as inorganic edible acids may be used to adjust the pH of Applicants' foods. The preferred acids are edible organic acids which include citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, ace STRUCTURAL PARAMETERS A food's flavor display and texture, thus its taste, are dependent on the food's composition and structural parameters. Thus, the structural parameters detailed below are important to realizing Applicants' invention. Applicants'teachings concern crumb and filling structural parameters as Applicants invention encompasses single and multiple phase nutritionally balanced foods. Crumb Structures Applicants have discovered that the crumb structure of a food is central to the food's texture and flavor display. A nutritionally balanced traditional snack's crumb structure is particularly important as much of the snacles fat and sugar, key materials that can be used to create desired crumb structures, are typically replaced with fiber and protein, In particular, Applicants' have found that dense crumb structures result in poor mouth melt and flavor display. As a result, layered or cellular crumb structures are desirable as these structures have low densities. However, even layered or cellular structures can exhibit poor mouthmelt if the cell walls are too thick, or too hard to allow good breakdown and hydration during mastication. Cell wall dimensions that result in acceptable lextures and mouthmelts are dependent on the particular food type. In general, for a given food type, poor texture and mouthmelt can be improved by increasing cell size and decreasing cell wall thickness relative to the cell dimensions; provided the food's structure does not become too expanded, as "Styrofoam like" structures result in negative textures for most products. Thus, for exanded extruded foods like a com curls, cell dimensions I OX or greater than the cell walls dimensions are desired. Crackers should have layers (cell walls) of about the same thickness as the void space between the layers. In some foods, such as for some cookies, the cells are not well defined visually, but exist as voids within the structure. Microscopically, this is analogous to a network of tunnels and caverns running uniformly throughout the food's internal structure. Most crumb structures have a glass transition point as structure formers like starches and sugars exhibit a gla ts transition analogous to that of polymers. Below the transition point, the structure is a 44 glass". Above the transition point, the structure becomes tough and rubbery, until it becomes soft and even "liquid like'at its extreme. While the glass transition point of a polymer composition is determined by temperature, the glass transition point of a starch and sugar based food's crumb structure is p rimarily determined by the structure's the degree of hydration. Specifically, for starch and sugar based foods, increasing the degree of hydration reduces glass transition point of the crumb structure. Below a snack's glass transition point, a "glassy structure" that is hard and exhibits a degree of crispness exists. For Applicants products such as crackers, cookies, and snack chips a glassy struc ture is desired as it can impart the desired crispness that consumers expect. This is particularly true when the structural geometry (layers or cells) is optimized. While not to be bound by theory, it is believed that the crumb's water activity, which is a function of water content for a given food type, determines the degree of crispness of the crumb. For example, a cracker of this invention begins to loose its desired crispness as the water activity exceeds about 0.65 (its moisture content was about 9 -1 0/o) 41 However, for confections, such as granola bars, a tough, rubbery texture is desired. A tough, rubbery structure can be obtained by low-moisture sugar continuous structures having a water activity of greater than 0.65. Here, the moisture level on a weight basis is less than or equal to approximately 20%. Below the transition point, the structure is a "glass". Above the transition point, the structure becomes tough and rubbery, until it becomes "liquid like" at its extreme, While the glass transition point of a polymer composition is determined by temperature, the glass transition point of a starch and sugar based food's crumb structure is primarily determined by the structure's the degree of hydration. Specifically, for starch and sugar based foods, increasing the degree of hydration reduces glass transition temperature of the crumb structure. Below a food's glass transition point, a "glassy structure" that is hard and exhibits a degree of crispness exists. For many products such as crackers, cookies, and snack chips a glassy structure is desired as it can impart the desired crispness that consumers expect. This is particularly true when the structural geometry (layers or cells) is optimized However, for confections, such as toffee and granola bars, a tough, rubbery texture is desired. A tough, rubbery structure can be obtained by low-moisture sugar continuous structures wherein said moisture level on a weight basis is less than or equal to approximately 20% Fluid or Semi-Solid Type Structures Applicants' have discovered that when mastication is required, a good mouthmelt is desired. Thus, Applicants' have determined that the glass transition point is an important parameter for non-oil based filling structures. When a food's non-oil based filling structure is below the glass transition, it is very viscous and tough. As the filling's structure moves through its glass transition point it becomes less viscous, and eventually, well above the glass transition point, it becomes extremely fluid. Applicants have found that for fillings, lubricity, mouthmelt and flavor display can be improved if the filling's structure is above its glass transition point. While the optimal degree of hydration and thus the degree to which the filling's structure exceeds its transition point depends on the final product's form, Applicants' research has resulted in the following teachings: fruit fillings should be sufficiently hydrated so that they will be well above their glass transition point - this requires at least a 20% moisture level on a filling's weight basis; confectionery fillings such as caramel and nugget need only be somewhat above their glass transition point - this requires a moisture level of from about I% to about 10% on a weight basis; and, as a general rule, since it is desired that fillings made with ingredients such as cheese and peanut butter be anhydrous, so that any adjoining crumb structure does not loose its crispness due to excessive hydration, the glass transition point doesn't apply to these fillings. 42 Analytical Protocols Protocols used to determine the levels and types of various components, such as amino acid source, fat, carbohydrate and fiber components, as well as the number and percent of calories from each component of Applicants' invention are as follows: 1. Amino acid source: The total amino acid or protein content of a food is calculated after measuring the percent nitrogen content of the food by the Kjeldahl digestion method. The Kjeldahl digestion method used is AOAC Official Method 979.09, "Protein in Grains" (32.2.03; Clip. 32, pg. 23D). a.) Percent amino acid or protein is calculated by multiplying the % nitrogen by a conversion factor of 6.25: % amino acid or protein = O/oN x 6.25 b.) The amino acid or protein content per a given mass of food is calculated as follows: g amino acid or protein = (mass of food) x (0/o amino acid or protein/I00) c.) Calories from amino acid or protein are calculated by multiplying the grams amino acid or protein by 4: Energy from amino acid or protein (kcal) = (g amino acid or protein) x 4 kcal/g 2. Amino Acid Chemical Score: The profile of essential amino acids in a food is measured after conducting an amino acid analysis on the product; see AOAC Official Method 994.12, "Amino Acids in Feeds" (4.1.11, Clip. 4, pg. 4-12). Amino acid analysis is carried out on a Beckman Model 6300 ion- exchange instrument following a 16 hour hydrolysis at 115 T in 6 N HCI, 0. 2% phenol that also contains 2 nmol norleucine. The latter serves as an internal standard to correct for losses that may occur during sample transfers, drying, etc. After hydrolysis, the HCI is evaporated and the resulting amino acids dissolved in 100 tl Beckman sample buffer that contains 2 ninol homoserine with the latter acting as a second internal standard to independently monitor transfer of the sample onto the analyzer. The instrument is calibrated with a 2.mnol mixture of amino acids and it is operated via the manufacturer's programs and with the use of their buffers. Data analysis is carried out on an external computer using Perkin Elmer/Nelson data acquisition software. During acid hydrolysis asparagine will be converted to aspartic acid and glutamine to glutamic acid. During the HPLC analysis that follows, cysteine co-elutes with proline; and methionine 43 sulfoxide, which is a common oxidation product found in peptides/proteins, co-elutes with aspartic acid. Hence, following normal acid hydrolysis, glutamine and asparagine are not individually quantified and it is possible that the methionine value will be low and that the aspartic acid and proline values will be somewhat high. Improved quantification of cysteine and methionine can be obtained by prior oxidation with performic acid, which converts both methionine and methionine sulfoxide to methionine sulfone and cysteine and cystine to cysteic acid. Generally, however, performic acid oxidation destroys tyrosine. Best quantification of tryptophan is obtained by hydrolysis with methanesulfonic acid (MSA) instead of hydrochloric acid. The procedure used in this instance is to carry out the hydrolysis with MSA for 16 hours at 115 'C. After hydrolysis, the sample is neutralized with 0.35 M NaOH and 100 111 (50% of the sample) is then analyzed on the Beckman 6300. To calculate the amino acid chemical score of a dietary amino acid source, the measured essential amino acid pattern of the food is compared to an ideal reference protein. The reference protein used is the recommended profile of essential amino acids (mg/g reference protein) for preschool children ages 2-5, as specified by the World Health Organization (WHO, 1985, Egg= and Protein Requirements, WHO Technical Report Series 724, Geneva, 206 pp.). This ideal profile of essential amino acids is as follows: ing essential amino acid/ g reference protein Histidine 19 Isoleucine 28 Leucine 66 Lysine 58 Methionine + Cystine 25 Phenylalanine + Tyrosine 63 Threonine 34 Tryptophan I I Valine 35 The content of essential amino acids in a food (mg amino acid/g protein) is compared to the above ideal amino acid profile to identify the most limiting amino acid in the food; i.e., the amino acid in greatest deficit compared to the reference. The amino acid chemical score is then calculated based on the most limiting amino acid as follows: 44 Amino Acid Chemical Score = [mg limiting amino acid/g protein in food] [mg same amino acid/g reference protein] The amino acid chemical score of the protein or amino acid source in the food may be as high as 1.0, which would indicate that the nutritional quality of the amino acid source is equal to the ideal reference protein. 3. Dinstible Fat and Digestible Saturated Fat: The content of total digestible fat and digestible saturated fat in a food is measured according to the published AOAC peer-verified method for quantifying fat in olestra-containing snack foods (JAOAC, 81, 848-868, 1998, "Determination of fat in olestra-containing savory snack products by capillary gas chromatography", PVM 4:1995, AOAC International, Gaithersburg, MD). The principle of this method involves extraction of the food product with chlorofonn-methanol solution, yielding a total lipid extract that contains the digestible fat and any non-digestible lipid. The lipid extract is hydrolyzed by lipase, yielding fatty acids from the digestible fat. The fatty acids are precipitated as calcium soaps and the isolated fatty acid soaps are converted back into fatty acids with hydrochloric acid and extracted into hexane. The isolated fatty acids are converted to methyl esters with boron trifluoride- methanol solution and quantified by capillary gas chromatography. This method provides the following measurements: I. Percent digestible fat 2. Percent digestible saturated fat a.) The digestible fat and saturated fat content per a given mass of food is calculated as follows: g digestible fat = (mass of food) x (% digestible fat/ 100) g digestible saturated fat = (mass of food) x (% digestible saturated fat/100) b.) Calories from digestible fat and saturated fat are calculated by multiplying by 9: Energy from fat (kcal) = (g digestible fat) x 9 kcal/g Energy form saturated fat (kcal) = (g digestible saturated fat) x 9 kcal/g 4. Carbohydrate: The total carbohydrate content of a food product is calculated by difference as follows: a.) % Carbohydrate = 100 - (% amino acid source) - (% moisture) - (% total extractable lipid) - (% ash) b.) The carbohydrate content per a given mass of food is calculated as follows: g carbohydrate = (mass of food) x (% carbohydrate/100) c.) Calories from carbohydrate are calculated as follows: Energy from carbohydrate (kcal) = (g carbohydrate - g dietary fiber) x 3.85 kcal/g 5. Moisture: The moisture content of a food is measured by the vacuum oven method known as AOAC Official Method 979.12, "Moisture (Loss on Drying) in Roasted Coffee" (30.1.20, Clip. 30, pg. 5). 6. Ash: The ash content of a food is measured after ignition in a furnace at -550 'C. This method is AOAC Official Method 923.03, "Ash in Flour" (32.1.05, Clip. 32, pg. 2). 7. DiejW Fiber Combination of AOAC Method for Total Dietary Fiber With the EnzymaticHPLC Determination of Indigestible Maltodextrin in Foods (Combined AOAC Prosky - HPLC method) 1. PRINCIPLE: This method to determine total dietary content in processed foods is a combination of the AOAC-Prosky method for total dietary fiber(AOAC 985.29) and a high performance liquid chromatography (HPLQ method for determining additional fiber from indigestible maltodextrin. A sample is first analyzed for its total quantity of insoluble dietary fiber (IDF) and high molecular weight soluble dietary fiber (HMSDF) according to the AOAC method 985.29. A HPLC determination is conducted on the filtrate to obtain the quantity of low molecular weight soluble dietary fiber (LMSDF). The two values are combined to obtain the total dietary fiber value. 46 II. SCOPE: The combined AOAC Prosky - HPLC method determines total dietary fiber value of processed foods containing low molecular weight soluble dietary fiber. This method defines I. dietary fiber (DF) as indigestible saccharides with a degree of polymerization of 3, and higher than 3, after enzymatic hydrolysis. III. Additional Apparatus beyond AOAC method 985.29 A). Balance capable of weighing to 0. 1 mg. B). Rotary evaporator. C). Glass or plastic columns to hold ion exchange resins (75 cm 15mm ID). D).' High-performance liquid chromatograph (HPLQ equipped with oven to maintain column temperature at 8VC and a 20 uL injection loop. Guard column (or pre-column), TSK guard column PWxL (size:6.0 mm ID x 4 cm), TOSOH CORPORATION, distributed by TOSOHAAS, Montgomeryville, PA. IF)., HPLC column, TSK-GEL G2500PWxL(size:7.8 mm ID x 30 cm), TOSOH CORPORATION, distributed by TOSHOHAAS, Montgomeryville, PA. G). Refractive Index (RI) detector maintained at 80C. H). Integrator or computer for peak area measurement. I). Water aspirator or vacuum pump. Always use with a trap between vacuum source and sample. J). Round bottom flasks, 1,000 mL. (for volume reduction of initial filtrate volume). K). Round bottom flask, 250 mL. (for volume reduction of ion-exchange column eluent). L). Filters for disposable syringe, 0.2 micron membrane, 13 nun, M). Filters for distilled-deionized (D D) water, 0.2 micron, 47 nun. N). Filter apparatus to hold 47 mm, 0.2 micron filter. (to filter larger volumes of D-D water). 0). Filter or vacuum flasks, 500 niL, 1,000 mL. P). Glass rods with fire-polished ends, approximately 20 cm long. Q). Ten (10) mL plastic disposable syringes. R). Pasteur pipettes. S). Volumetric pipette, 10 mL. T). Volumetric flasks, 1,000 mL, 250 mL, 50 mL and 10 mL. 47 U). Graduated cylinders, 50 mL and 25 mL. V). Polyvinyl chloride (PVC) tubing, 2.79 mm I.D. (for ion-exchange colurnns). *W). Funnel, general purpose. X). Teflon scraping rod. (can use in place of glass stirring rod to scrape precipitate in tall beaker). Y). Peristaltic pump. IV. Additional Reagents beyond AOAC method 985.29 A). Distilled-Deionized (D-D) water. B). Mixed-bed ion exchange resin for each sample. Twenty (20) g of charged Amberlite IRA-67 (Sigma # A9960) and 20 g of charged Amberlite 200 (Sigma # 200) are mixed and used per sample or per column. (Must be charged and adequately rinsed with D-D water. It is advantageous to activate large amounts of both Arnberlite IRA-67 and Amerlite 200 resins. Use large columns. The resins are mixed in a ratio of 1: 1, 20 g each, for each column or sample just before use. 1). Amberlite IRA-67. Fill large column with resin and determine approximate resin volume based on column dimensions. Wash resin with two (2) volumes of D-D at the rate of 3 nil, per min. Pass two (2) volumes of 3% sodium hydroxide (NaOH) through the resin at the rate of 3 mL per min. Remove NaOH with three (3) volumes of D-D water passed through the resin at the rate of 3 ml, per min. The resin is farther washed with D-D water at the rate of six (61) ml, per min. Monitor pH of water eluent. The column is adequately washed of NaOH when a 7-8.8 pH value is obtained. (It takes a long time to charge and rinse this resin, 6-8 hrs!) 2). Amberlite 200. Fill large colurnn with resin and determine approximate resin volume based on column dimensions. Wash resin with two (2) volumes of D-D at the rate of 3 mL per min. Pass two (2) volumes of 3% hydrochloric acid (HCI) through the resin at the rate of 3 mL per min. Remove HCI with three (3) volumes of D-D water passed through the resin at the rate of 3 mL per in. The resin is further washed with D-D water at the rate of six (6) mL per min. The colunm is adequately washed of HCl when a 4-7 pH value is obtained. (It takes 2-3 hrs to charge and rinse this resin.) C). Sodium hydroxide (0,275 N). D). Hydrochloric acid (0.325 N). 48 E). Glycerol (! 99.5% purity). Glycerol stock solution: weigh 10 g glycerol into a small beaker. Quantitatively transfer to 100 mL volumetric flask with repeated washes with D-D water. Make to volume with D-D water. It is important to measure or record the exact weight of the glycerol and again, taking care to weigh as close to 10 g as possible. Take purity and weight of glycerol into consideration when calculating final glycerol-standard concentration. (It would be ideal to have a glycerol standard solution with a concentration of 10 mg per mL. This is unlikely to occur.) F). Dextrose, HPLC grade, high purity: 99.5%. Procedural Steps In Determining Total Dietary Fiber In Foods A. Sample enzymatic hydrolysis and filtration: Follow AOAC method 985.29. This residue weight, less protein, ash, and blank residue represents the weight of the dietary fiber by AOAC-Prosky method. The blank residue value used in the previous calculation must be corrected for its protein and ash content. B, Filtrate recovery and high performance liquid chromatograph analysis: The filtrate from V(A) is quantitatively transferred to a 1,000 mL round bottom flask. The liquid contents of the round bottomed flask are evaporated with a rotary evaporator to obtain a near dryness residue. Redissolve the residue in the round bottomed flask with a minimum amount of distilled-deionized (D-D) water and transfer to a 50 mL volumetric flask. Add 10 mL of glycerol standard solution, 10 mg per mL, and make to volume with D-D water (see preparation of glycerol stock solution). The contents of the 50 mL volumetric flask are quantitatively transferred to a column (75 cm x 15 min ID) containing 20 grams each, thoroughly mixed, of the charged ion-exchange resins, Amberlite IRA-67 (Sig= # A9960) and Amberlite 200 (Sigma #200)2. The sample is washed through the column with 250 mL D-D water at the rate of 0.8 mL per min. The 250 mL eluent collected from the ion-exchange column is quantitatively transferred into a 500 ml, round bottom flask. The contents are evaporated to near dryness and quantitatively transferred to a 10 mL volumetric flask. Transfer the, sample to a 10 inL disposable syringe and filter through a 0.2 micron filter. 49 Inject 20 uL of the sample on the high performance liquid chromatograph. Perform the HPLC analysis on the filtrate using the following operating conditions. Analytical Column: HPLC column, TSK-GEL G250OPWxL (size: 7.8 nim ID x 30 cm), TOSOH CORPORATION equipped with guard column (or pre-column), TSK guard column PWxL (size:6.0 mm ID x 4 cm), TOSOH CORPORATION. Column temperature: 80'C Mobile phase: Water (distilled-deionized and degassed) Flow rate: 0.5 mL/ min. C. Determining the response factor for dextrose; dextrose is equivalent to soluble indigestible saccharides (i.e. Fibersol) in HPLC response.

1). The objective of this portion of the experiment is to obtain the accurate measurement of soluble indigestible saccharides in the digestion filtrate by HPLC. Each chromatograph must be evaluated or standardized for the RI response of soluble indigestible saccharides. This is accomplished using dextrose and glycerol.

2). The peak areas, representing concentration, obtained by HPLC analysis of equal amounts of soluble indigestible saccharides i.e. Fibersol and dextrose are equivalent. Glycerol is used as the internal standard but its peak area compared to the peak area of an equal amount of dextrose or Fibersol is not equivalent. A dextrose-glycerol standard curve is prepared to obtain a "response factor" to calculate the accurate amount of Fibersol or soluble indigestible saccharides in a chrornatogram or sample.

3). Three solutions (i.e., volumetric flasks) containing the same amount of glycerol and three levels of dextrose are prepared. It is important to know and use the reported content (i.e., 2:99.5% purity) of both glycerol and dextrose standards. (Reminder, it is almost impossible to weigh exactly 10 g of glycerol.) Ten (10) g high purity glycerol is accurately weighed into a small beaker. (We use molecular biology grade glycerol with 2:99.5% purity.) The glycerol is quantitatively transferred to a 100 mL volumetric flask with D-D water and made to volume with D-D water. (Do not confuse this glycerol standard with that prepared and added to the sample before ion-exchange chromatography.) One-half (0.5), one (1) and (2) g of dextrose is accurately weighed into three separate 100 mL volumetric flasks. To each flask is added 10 mL of the glycerol standard solution (100 mg per mL) previously prepared. Each flask is made to volume with D-D water. (These three flasks represent the standard solutions to calculate the "response factor" for dextrose that is used to determine the amount of soluble indigestible saccharides found in the HPLC chromatograms.) 4). Inject twenty (20) ul, of each standard glycerol-dextrose solution.

Obtain the values for the peak areas of dextrose and glycerol from the three chromatograms. The reciprocal of the slope obtained comparing the ratio of peak area of dextrose/peak area of glycerol (y-axis) to the ratio of the weight of dextrose/weight of glycerol (x-axis) is the "response factor". Among laboratories, this "response factor" has been determined to be 0.83. Values may vary slightly among laboratories.

Response factor PA-dex/PA-gly X Wt-gly/Wt-dex PA-dex peak area dextrose PA-gly peak area glycerol Wt-dex weight of dextrose in standard Wt-gly weight of glycerol in standard VL Calculations A). All values used in calculations are in mg, except for percent (%) values.

B), Calculate Total Fiber from AOAC (TF-AOAC) as per AOAC method 985.29 Calculate percent (%) LMSDF as follows:

C). Low molecular weight soluble dietary fiber (LMSDF) is soluble indigestible saccharides with a degree of polymerization of >3, after enzymatic hydrolysis.

Low molecular weight soluble dietary fiber Peak area of LMSDF X Mg glycerol standard x response factor Peak area of glycerol mg low molecular weight soluble dietary fiber (LMSDF) D). Percent (-/.) LMSDF = LMSDF X 100 SampleWeight Repeat calculations for % LMSDF' using LMSDF' and Sample Weight' 51 E). Average % LMSDF + % LMSDF'= % ALMSDF F). Percent (%) total dietary fiber TDF % TF-AOAC + % ALMSDF 8. Soluble Dietaly Fiber: The content of soluble dietary in a food is calculated as follows:

(% soluble dietary fiber) = (%Dietary Fiber) - (% insoluble dietary fiber)

Percent Dietary Fiber is measured as described in method #7 above. The % insoluble dietary fiber content of a food is measured by the enzymaticgravimetric method known as AOAC Official Method 991.42, "Insoluble Dietary Fiber in Food and Food Products" (32.1.16, Clip. 32, pg. 5-6).

The soluble dietary fiber content per a given mass of food is calculated as follows:

(g soluble dietary fiber) = (mass of food) x (% soluble dietary fiber/ 100) 9. Beta-Glucan Soluble Fiber: The content of beta-glucan soluble fiber in a food is measured by an enzymatic-spectrophotometric method according to AOAC Official Method 992.28, "(1-43) (1-->4) - Beta-D-Glucans in Oat and Barley Fractions and Ready-to-Eat Cereals" (32.2.06, Chp. 32, pg. 28-29C), or according to the equivalent American Association of Cereal Chemists (AACC) Method 32-23, "Measurement of Beta-Glucan in Barley and Oats - Rapid Enzymatic Procedure".

The beta-glucan soluble fiber content per a given mass of food is calculated as follows:

(g beta-glucan soluble fiber) = (mass of food) x (% beta-glucan soluble fiber/ 100) 10. Extractable Lipid and Calculation of Non-Digestible Lipid: The total extractable lipid content of a food is measured by an extraction method known as AOAC Official Method 983.23, "Fat in Foods; Chloroform-Methanol Extraction Method" (45.4.02, Clip. 45, pg. 64-65). Percent total non- digestible lipid is calculated as follows:

(% non-digestible, lipid) = (% extractable lipid) - (% digestible fat) The percent digestible fat value in the above equation is derived from method #3 of 52 Applicants' analytical protocols.

The non-digestible lipid content per a given mass of food is calculated as follows:

I (g'non-digestible lipid) = (mass of food) x (% non-digestible lipid/ 100) 11. Water Activity: The water activity (Aw) of a food is measured using the following protocol and instruments:

Principle: The Rotronic Hygroskop relative humidity meter uses probes, each containing a humidity sensor and a temperature sensor, to measure the equilibrium relative humidity above a sample. A sample is introduced to the probe in an air tight chamber. After equilibrium has been reached, the relative humidity reading obtained from the instrument can be used to determine water activity (Aw).

Apparatus a.) kotronic Hygroskop model DT Relative Humidity Meter b.) Model DMS 1 OOH Humidity Cells c.) 'Rotronic Sample Dishes Part # PS- 14 Reagents and Solutions a.) 35% RH standard solution (EA-35) supplied by Rotronic Instrument Corp. b.) 50% RH standard solution (EA-50) supplied by Rotronic Instrument Corp. c.) 65% RH standard solution (EA-65) supplied by Rotronic Instrument Corp. d.) 80% RH standard solution (EA-80) supplied by Rotronic Instrument Corp, Procedure a.) Instrument Operation and Calibration (i) Prepare a standard curve of meter reading vs. %relative humidity (%RH) at 25C using the four RH standards listed in this method. The accuracy of the calibration curves should be checked periodically using the relative humidity standard solutions.

53 (ii) Carefully open a vial of RH standard solution and pour the contents into a plastic sample dish. Place the sample dish containing the standard solution into cell #1 of the instrument and seal tightly. Allow at least one hour for the meter reading to stabilize. Record the meter and temperature readings.

(iii) Repeat step 2 for the other humidity standards.

(iv) Prepare a standard curve by plotting the meter readings against the known RH of the standards.

(v) Prepare a standard curve for cell #2 in the same fashion.

b.) Sample Analysis (i) Select a humidity cell to use for the analysis. Wipe clean the inner surfaces of the cell with a paper towel. This will remove anything left over from a previous sample.

(ii) Obtain a sample of food product. Samples must be at room temperature before the analysis can be ran.

(iii) Place the sample into a plastic sample dish. The sample may need to be crushed or ground (eg. crackers) to fit into the dish. The dish should be filled as much as possible with the sample.

(iv) Place the sample dish into a cell and place the cell into the instrument. Keeping the cell level, seal the cell tightly to the instrument.

(v) Allow at least V2 hour for meter reading to stabilize. Trend lights on both the RH meter and temperature meter should not be lit when recording a reading. If either is lit at the end of V2 hour, wait until they go out before recording the meter readings.

(iv) Record the RH and temperature meter readings.

54 (iiv) Convert the RH meter reading to the equilibrium %RH using the previously prepared standard curve for the cell used. Convert the equilibrium relative humidity to Aw.

c.) 'Water activity (Aw)Calculations: Aw=%RWIOO 12. PolyyalentCafions: The content of polyvalent cations in a food is measured by Inductively Coupled Plasma Emission Spectrometry according to the methods described in the following references:

a) "'Inductively coupled plasma-atomic emission spectrometry analysis of biological materials and soils for major, trace, and ultra-trace elements", Applied Spectroscopy, volume 32, pg. 1-29, 1978.

b) AOAC Official Method 985.01, "Metals and other elements in plants and pet foods", (3.2.06, Clip. 3, pg. 4).

c) AOAC Official Method 984.27, "Calciurn, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc in infant formula", (50.1.15, Clip. 50, pg. 15-16).

All AOAC (Association of Official Analytical Chemists) published methods can be found in the following reference which is incorporated by reference in its entirety:

AOAC International, Qfficial Methods of JLql sis, P. Cunniff (ed.), 16'h edition, 5,h Revision, 1999, Gaithersburg, MD KITS OF THE PRESENT INVENTION The present invention ftirther relates to kits comprising a composition as described herein and information that use of the composition provides treatment against general health benefits. Such general health benefits include, but are not limited to, cardiovascular benefits, including lowering cholesterol in the consumer, treating, preventing, and / or inhibiting heart disease such as atherosclerosis and, for example, treating other conditions such as hypercholesterolemia, hypertensionj poor circulation, and other complications associated with diabetes. Additionally, the kit may comprise information that use of the compound/composition provides an organoleptic benefit, for example, acceptable (e.g., good) flavor.

The information provided within the kit may, for example, be oral information disseminated as part of the kit but is preferably written information. Such written information is typically present on packaging associated with the composition (e.g., a label present on a package containing the composition or package insert included within the kit). As used herein, "written" means through words, pictures, symbols, and / or other visible information. Such information need not utilize the actual words but rather use of pictures, symbols, and the like conveying the same or similar meaning are contemplated within the scope of this invention. Such information may also include information about general health benefits and reasons for which such health, and particularly treatment against certain disease states (including the aforementioned disease states), is important for the user.

METHOD OF USE Embodiments of Applicants' invention may be used as a weight control products as they are nutritionally balanced and low in fat. In addition, embodiments of Applicants' invention may be consumed as a protein or fiber supplement. Also, since embodiments of Applicants' invention contain heart healthy components that, in addition to other benefits, can impart a hypocholesterolernic capability to foods, said embodiments may be consumed by a subject to lower the subjecfs serum total and LDL- cholesterol.

As stated above, the nutritious compositions described herein can be used to lower blood total and/or low density lipoprotein cholesterol (LDLcholesterol) in individuals who are susceptible to or afflicted with hypercholesterolernia. In addition, the nutritious compositions of the Applicants' invention can be used to help control blood cholesterol levels in individuals with normal cholesterol levels. To achieve a desired hypocholesterolemic effect (i.e., lowering of blood cholesterol levels) from consuming the nutritious compositions of the Applicants' invention, it is important that a sufficient amount of the composition be consumed on a daily basis to provide an intake of at least 5 g non-digestible lipid and at least 200 ing polyvalent cation per day. Preferably, a sufficient amount of the nutritious composition is consumed on a daily basis to provide at least 10 g, more preferably at least 15 g, and most preferably from about 20 to about 40 g non-digestible lipid per day; and at least 300 mg, more preferably at least 400 ing, and most preferably at least 500 mg polyvalent cation per day. The preferred non-digestible lipid is olestra (Olean Tm brand; The 2+ Procter & Gamble Company, Cincinnati, OH, U.S.A.) and the preferred polyvalent cation is Ca To lower the total and/or LDL-cholesterol by at least 5% and more preferably by at least 10%, the nutritious compositions of the present invention should be consumed on a daily basis for at least 7 consecutive days, preferably at least 14 consecutive days, more preferably at least 21 consecutive days, and most preferably at least 28 consecutive days.

The following is a specific example of a method of using Applicants' invention to lower a subject's serum total and LDL-cholesterol. The example is illustrative of the invention and is not to be construed to limit the invention in any way.

56 METHOD OF USE EXAMPLE A The cracker of Example I is used as a functional food composition to lower serum total and LDL-cholesterol. This product contains -7.6 g of nondigestible lipid (olestra; Olean brand) and -238 mg C2+ divalent cation per 30 g serving size. A group of at least 25 hypercholesterolemic subjects consume 3 servings/day of the filled crackers. The servings are spaced throughout the day; e.g., consumed with the breakfast, lunch, and dinner meals. Consumption continues for a period of 28 consecutive days. On day 1, a fasting blood sample is collected from each subject for measurement of the baseline blood lipid profile (total, LDL-, and HDL- cholesterol, and total lipids). On day 28, a second fasting blood sample is drawn from each subject and the blood lipidprofile measured. For each subject, the blood lipid profile on day 28 is compared t6the baseline profile measured on day 1. Following treatment, the total and/or LDLcholesterol is reduced from the baseline level by an average of at least 5%. After day 28, subjects continue to consume at least 2 serving/day of the filled crackers to maintain the blood lipid profile of day 28. The subjecti'blood lipid profile is analyzed on a monthly basis for 3-6 months and the total and/or LDL cholesterol levels found to be not significantly (p--0.05) elevated from the day 28 levels.

METHOD OF USE EXAMPLE B T6,c'hocolate flavored dairy beverage of Example 23 is used as a functional food composition to lower serum total and LDL-cholesterol. This product contains -11.2 g of nondigestible lipid (5.6 g olestra, OleWm brand + 5.6 g soybean liquid sucrose polyester) and - 150 mg Ca2+ divalent cation as calcium citrate malate per 8 fluid ounce serving size. A group of at least 25 hypercholesterolemic subjects consume 3 servings/day of the chocolate flavored dairy beverage. The servings are spaced throughout the day; e.g., consumed with the breakfast, lunch, and dinner meals. Consumption continues for a period of 28 consecutive days. On day 1, a fasting blood sample is collected from each subject for measurement of the baseline blood lipid profile (total, LDL-, and HDL- cholesterol, and total lipids). On day 28, a second fasting blood sample is drawn from each subject and the blood lipid profile measured. For each subject, the blood lipid profile on day 28 is compared to the baseline profile measured on day 1. Following treatment, the total and/or LDL- cholesterol is reduced from the baseline level by an average of at least 5%. After day 28, subjects continue to consume at least 2 serving/day of the chocolate flavored dairy beverage to maintain the blood lipid profile of day 28. The subjects'blood lipid profile is analyzed on a monthly basis for 3-6 months and the total and/or LDL cholesterol levels found to be not significantly (p=0.05) elevated from the day 28 levels.

57 METHOD OF USE EXAMPLE C The cracker of Example I is used as a functional food composition to maintain the serum total and LDL-cholesterol levels of non- hypercholesterolemic individuals. This product contains -7.6 g of nondigestible lipid (olestra; Olean brand) and -238 mg Ca2+ divalent cation per 30 g serving size. A group of at least 25 non- hypercholesterolernic subjects consume 2 servings/day of the filled crackers. The servings are spaced throughout the day; e.g., consumed with the breakfast, lunch, or dinner meals. Consumption continues for a period of 3-6 months. On day 1, a fasting blood sample is collected from each subject for measurement of the baseline blood lipid profile (total, LDL-, and HDL-cholesterol, and total lipids). On a monthly basis thereafter, a fasting blood sample is drawn from each subject and the blood lipid profile measured. For each subject, the monthly blood lipid profile is compared to the baseline profile measured on day I and the total and/or LDL cholesterol levels found to be not significantly (p=0.05) elevated from the day I levels.

EXAMPLES The following are specific embodiments of nutritious compositions and processes for making nutritious compositions. These examples are illustrative of the invention and are not to be construed to limit the invention in any way.

Making Procedures Peanut Butter Filling Making Procedure PNB#1 (For Examples 3 and 5) Step# I -Preparation of De-fatted Peanut Flour Peanuts are roasted to a 36-37 L' roast color and then ground in a Bauer conventional grinder to produce a nut paste of pumpable consistency. The nut paste is defatted by using a mechanical press. The fat content of the defatted solids is 20%. The nut solids are then milled to a mono modal particle size distribution using a Lehmann mill (Model 4039).

Step #2 - Pre-blending Ingredients 1. The rolled mill solids, peanut oil and 8.2% of the total OleanO are weighed together. Then the vitamins are added. 2. Next, the ingredients from 1 above are blended, using a Hobart mixer (ModeIC- 100) at speed setting #1 for 5 minutes, until all the ingredients are well blended. Step#3 - Heating and Finishing I. A jacketed Hobart (Model C-100-T) is preheated, I hour prior using, to a temperature of about 1500 F. 2. The sucrose, salt fiber remaining Olean@, and vitamins are blended for 40 minutes in the heated Hobart at speed setting #1. 3. Then the rolled mill solids/peanut oil/Oleang mixture is added and blended in Hobart for 40 minutes.

58 4. Next, the mixture is cooled through the temperature range of 130'F140'F in about 10 minutes to ensure,the proper crystallizing structure. This can usually be accomplished by ambient cooling for lab batch sizes.

5. The resulting filling is stored at room temperature until used.

Peanut Butter Filling Makin2 Procedure PNB#2 (For Examples 5, 8, 16, and 18) Step# I - Preparation of De-fatted Peanut Flour Peanuts are roasted to a 36-37 L' roast color and then ground in a Bauer conventional grinder to produce a nut paste of pumpable consistency. The nut paste is defatted by using a mechanical press. The fat content of the defatted solids is 20%. The nut solids are then niilled to a mono modal partic le size distribut ion using a Lehmann mill (Model 4039).

Step#2 - Heating and Finishing 1. A jacketed. Hobart (Model C-100-T)is preheated, I hour prior using, to a temperature of about 1500 F.

2. All tht ingredients, wet and dry, including the vitamins are weighed, combined and then mixed in the heated Hobart at speed setting #1 for I hour.

3. Next, the mixture is cooled through the temperature range of 13071400F in about 10 minutes to ensu,re,the proper crystallizing structure. This can usually be accomplished by ambient cooling for lab batch sizes.

4. The resulting filling is stored at room temperature until used.

Peanut Butter Filling Making Procedure PNB #4 (For ExaWles 9, 10, 11, and 12) Step #1 - Preparation of De-fatted Peanut Flour Peanuts are roasted to a 36-37 L' roast color and then ground in a Bauer conventional grinder to produce a nut paste of pumpable consistency. The nut paste is defatted by using a mechanical press. The fat content of the defatted solids is 16.5%.

Step#2 Roll milling of peanut solids The nut solids are then combined with the fiber, soy protein isolate and 7.89% Olean@. The total oil content of the mix is 20%. The mix is passed through a 4 roll refining mill to reduce the particle size and to coat the solids with a film of oil and Oleang. The particle size of the mix has a D 5o and a Dqo of 7.6 and 22 n-dcrons, respectively.

Step#3 Refatting of.peanut mix composition 59 The roll mill mix is combined with 14.4% Olean@. The mixing is done in a jacketed double arm mixer manufactured by Werner Lehara (preheated to 200T prior to mixing). The mixing speed is set to medium and the mix temperature is about 150F. The mixture is mixed for 10 minutes to convert the mix to a fluid paste.

Step#4 Sugar slurry mix A sugar containing oil/Olean@ suspension is prepared by mixing 12X sugar, salt, PGE (surfactant), vitamins, and 26.73% Olean@ in a jacketed double arm mixer manufactured by Werner Lehara (preheated to 200F prior to mixing). The mixing speed is set to medium and the mix temperature is about 150T. Mix for 10 minutes to convert the achieve the desired viscosity.

Step # 5 Blend Composition Melt cbc (stabilizer) in a microwaveable resistant container until the temperature reaches 150T and it becomes liquid. The peanut and sugar containing oil suspensions are then combined and mixed with the melted cbc in a jacketed double arm mixer manufactured by Werner Lehara (preheated to 200T prior to mixing). The mixing speed is set to medium and the mix temperature is about 150T. Mix for 5 minutes to achieve the desired viscosity.

Cheese Filling Making Procedure For Examples 4. 6,13 and 14 1. The fiber is weighed in a separate bowl.

2. The cheese powder, soy protein, whey protein, corn syrup solids, sucrose, and cheese flavor are weighed together.

3. Next, the Olean@ and kaomel flakes are weighed and then mixed together in a container.

4. The Oleang and kaomel flake mixture is melted by heating until the temperature reaches 150160 F. For lab scale, this is best accomplished in a microwave oven, heating at I minute intervals, stirring in between, with power setting on HL After the desired temperature is reached, the vitamins are added.

5. The melted fat blend is mixed with the fiber using a Kitchen Aid (Model KSM90 Ultra Power) mixer for I minute at speed setting #2. The rest of the dry ingredients are added and blended for 5 minutes at speed setting #5.

6. Then the mixture is cooled through the temperature range of 130'F140'F in about 10 minutes to ensure the proper crystallizing structure. This can usually be accomplished by ambient cooling for lab batch sizes.

7. The resulting filling is stored until used.

Bar Making Procedure (Example 8) Dough Making and Sheeting 1. The shortening, salt, sugar, powdered milk, and powdered egg yolks are creamed together in a Hobart mixer for 2 minutes on speed #2 (medium).

2. Next, the ammonium bicarbonate in cool water, com syrup, and invert syrup are added and the resulting'mixture is creamed for an additional 3 minutes at speed #2 (medium).

3. Then, the remaining water followed by calcium carbonate, flour, sodium bicarbonate, leavening salt(s), and vitamin blend is added. The resulting mixture is mixed for 5 minutes in the Hobart mixer on speed #1 (low) to produce a dough.

4. The dough from #3 above is rolled out with a hand rolling pin to approximately 0.2" thickness.

5. Next, the dough is run through a two-roll mill that is hand operated and which has 3" diameter rolls, (hand rolling pin may also be used) to attain final sheet thickness of 0. 1".

Bar Fillng Procedure 1. A pizza cutter is used to cut out two bar impressions (3.0" X 4.5" each) side-by-side from the dough sheet of #5 above.

2. Next, filling is placed on one side (one-half length wise) of the bar dough prepared in # 1. The filling is spread uniformly with a spatula or syringe, while avoiding (1/8 -1/4 from) the outer edges. In the case of dual fillings, the desired amount of each filling is placed side by side.

3. Then, tfie'side of the bar that is not covered with filling is folded over the side having the filling, to form an unfinished bar.

4. The edges of the unfinished bar are then sealed, using a 1.5" X 4.5" bar-fonner die cuter - thus enclosing the filling,.

5. Next, several docking vents are cut on top of the bar using a small spatula with -'/4" wide blade., 6. The bar is then transferred to an oven band or baking sheet and baked at 425F for 61/2minutes.

7. After the baked bars are removed from the oven they are cooled ambiently to room temperature.

Cracker Making Procedure For Ex=les 9. 10. 11. and 12 Dough Making I. Corn syrup, malt syrup, shortening, hot water (I 60T), and enzyme tablets dissolved in water are weighed into a mixer (APV 100# single blade horizontal mixer and then mixed for 30 seconds @ 38 rpm.

2. Next, sugar, salt, vitamin blend, and L-cysteine are weighed into the mixer and then mixed for 2 minutes @ 38 rpm.

61 3. Then the remaining dry ingredients (calcium carbonate or magnesium citrate, flour, fibers, proteins, sodium bicarbonate, and non-ammonia leavening salts) are weighed into mixer and mixed for 3 minutes at 45 rpm.

4 Then ammonium bicarbonate, dissolved in cool water, is added and mixed for one minute @ 60 rpm.

5. The resulting dough is emptied into a stainless steel tram, covered with plastic sheet, and allowed to "rest" at room temperature for 30 minutes.

Dough Forming I. Dough is fed through a three-roll mill (Two initial corregated roll diameters = 16.5", and one smooth roll diameter = 11.8") and sheeted to 0. 25". The take-off belt speed exiting the threeroll mill is 2.0 fpm, and is matched to the speed of the dough sheet as it exits the three roll mill.

2. The sheet is sent through a calender roll # 1 (a I I.8"dIA. two-roll mill), and sheeted to --0. 10". The take-off belt speed exiting the calender roll #1 is 4.4 fpm, and is matched to the speed of the dough sheet as it exits the calender roll #I.

3. As the sheet came through calender roll #I, it is folded over eight times at a width of -10" to form a bundle of laminated dough. The bundle is covered with plastic film to prevent dehydration and briefly set aside while additional bundles are collected.

4. The laminated sheet of 3 above is sent through the two-roll mill #I again to form 0. 10" sheet.

S. Before the dough sheet reaches calender roll #2 (a 11.8"dIA. two-roll mill), bits, such as, but not limited to, pieces of nuts vegetables, grains, meats and candies, may optionally be added. These bits are uniformly sprinkled on the dough sheet immediately before the calender roll #2 such that they are pressed into the dough sheet.

6. The sheet continued on calender roll #2 to form a finished dough sheet of (--0.08") thickness. The take-off belt speed exiting the calender roll #2 is 7.9 fpm, and is matched to the speed of the dough sheet as it exits the calender roll #2.

7. The dough sheet is then passed under a cutter die roll to form crackers of desired size/shape. The belt speed is 7.7 fpm. The 3.875" diameter cutter roll is designed to cut about a 1. 1" X 3.4" rectangular bar shape that is obtained from Weiderimiller Co. (Itasca, IL.). The cutter roll did not have docking pins inside the shape to be cut. The addition of the bits is thought to serve the function of the docking pins, as the dough layers are joined together and venting is created during baking.

8. After separating the web ( the portion of the sheet left over after the shapes are cut out), the crackers are salted using a roller-salter or equivalent. The web may be recycled back to the dough awaiting introduction into the three-roll mill.

9. The cracker dough forms are then sprayed with a water mist (flow rate = 65 - 212g/rulN.) before baking. This helped attain a lighter color after baking.

62 Cracker Making Procedure For Examples 3, 4, 5. 6, 7 Dough Making I. Com syrup, malt syrup, shortening, hot water (160'F), and enzyme tablets dissolved in water are weighed into a mixer (APV 100# single blade horizontal mixer and then mixed for 30 seconds @ 38 rpm.

2. Next, sugar, salt vitamin blend, and L-cysteine are weighed into the mixer and then mixed for 2 minutes @ 38 rpm.

3. Then the remaining dry ingredients (calcium carbonate, flour, fibers, proteins, sodium bicarbonate, and non-ammonia leavening salts) are weighed into mixer and mixed for 3 minutes'at 45 rpm.

4. Then ammonium bicarbonate, dissolved in cool water, is added and mixed for one minute @ 60 rpm., 5. The resulting dough is emptied into a stainless steel tram, covered with plastic sheet, and allowed to "rest" at room temperature for 30 minutes.

I Dough Forming I. Dough is fed through a three-roll mill (Two initial corrugated roll diameters = 16.5", and one smooth ro' 11 diameter = 11.8") and sheeted to 0.25". The take-off belt speed exiting the threeroll mill is 2.0 fpm, and is matched to the speed of the dough sheet as it exits the three roll mill.

2. The sheet is sent through a calender roll #1 (a 11.8"dIA. two-roll mill), and sheeted to -0. 10".

The take-off belt speed exiting the calender roll #1 is 4.4 fpm, and is matched to the speed of the dough sheet as it exits the calender roll #1.

3. As the sheet came through calender roll # 1, it is folded over eight times at a width of -10" to form a bundle of laminated dough. The bundle is covered with plastic film to prevent dehydration and briefly set aside while additional bundles are collected.

4. The laminated sheet of 3 above is sent through the two-roll mill #I again to fonn 0. 10" sheet.

5. Before the dough sheet reaches calender roll #2 (a 11.8"dIA. two-roll mill), bits, such as, but not limited to, pieces of nuts vegetables, grains, meats and candies, may optionally be added. These bits are uniforinly sprinkled on the dough sheet immediately before the calender roll #2 such that they are pressed into the dough sheet.

7. The dough sheet is then passed under an embossing roller and under a cutter die roll to form crackers of desired size/shape. The belt speed is 7.7 fpm. The embossing roller is a 3.75" diameter roll with a uniform pattern of.061 " diameter pins spaced 5/16" apart in both the axial 63 and radial directions. The 3.875" diameter cutter roll can be designed to cut a variety of shapes. The shape used in these examples is a 1.4" round shape with docking holes that is obtained from Weidenmiller Co. (Itasca, IL.). These docking pins serve the purpose of preventing the dough form from inflating during baking. The function of the docking pins is thought to join the dough layers together and create venting during baking.

8. After separating the web ( the portion of the sheet left over after the shapes are cut out), the crackers are salted using a roller-salter or equivalent, The web may be recycled back to the dough awaiting introduction into the three-roll mill.

9. The cracker dough forms are then sprayed with a water mist (flow rate = 65 -212g/mIN.) before baking. This helped attain a lighter color after baking.

Baking 1. The cracker dough forms are transferred as a continuous feed from the dough forming belt onto the oven band such that their relative spacing is undisturbed (a slight speed differential is permissible if it is desired to place the cracker dough forms closer, or further apart on the oven band prior to baking). The oven band is made of metal of the open weave versus solid surface type. Solid surface metal oven bands may also be used for certain applications.

2. The cracker dough forms are baked in an APV 45 foot long three-zone indirect-fired oven.

Each zone had independent top and bottom heat applied. Dampers and temperatures in each zone are set at the following conditions:

I st zone top: 465'F, bottom: 500'F, damper closed 2 n1 zone top: 480 bottom: 520 damper 1/2 P zone top: 355 bottom: 425, damper open Oven band speed (fpm):

Example3. 4 & 9 5. 6 & 7 Oven Band 11.8 11.0 Speed (fpm) Final moisture contents are about 0 - 4%.

Post Baking_ I. As hot baked crackers exits the oven, they are sprayed with hot oil or Olean@ (-I 60'F) to a level of about 10% their post baked weight. The crackers are passed under heat lamps for -15 seconds to aid in absorption of oil.

2. The crackers are then passed through a cooling tunnel at room temperature. Olean@ containing products must cool through the temperature range of 130F-140F in about 10 minutes to ensure the proper crystalline structure.

64 Sandwiching Procedure For Crackers (Examples 3, 4, 5. 6, 7) 1. The filling is spread on a cracker. The ratio of the total weight for both cracker to filling weight should be 1.5.

2. A second cracker is placed on top of the filling that is spread on the first cracker thereby forming a finished sandwich cracker.

Sandwichiniz Procedure For Crackers (ExmRIes 9-12) The cracker is in the shape of an approximately 1.2" X 3.4" bar, and weighs about 4.5g. The filling (about 6.0g).is placed between two crackers to form a cracker bar. The filling and sandwiching method is as follows:

Filling Sheeting Process 1. Apply approximately 300grams of filling (ambient) to a sheet of waxed paper.( approx l5x4Oin) 2. apply 2d sheet of wax paper and press firmly to approximately Y2" thickness.

3. Use gauge rolls to reduce sheet to approximately 0.20 IN.

4. Adjust puge rolls to approximately 0. 12 IN. and sheet a second time.

5. Adjust gauge rolls to desired thickness ( 0.07 to 0. 10 IN.) to deliver target piece weight. (6.0g) and sheet one at a time.

6. Place fin ished sheet in freezer (OF to 10T) until firm.

7. Remove sheet to flat surface, remove top sheet, and cut strips 1.0 1 x3.20 in using cutter rolls.

8. Return sheet to freezer.

Sandwichin 1. Place 16x24 IN. tray on top of another tray of same dimension filled with dry ice pellets.

2. Remove -filling from freezer and place on top tray.

3. Remove top sheet of wax paper.

4. Separat e filling pieces and place on cracker.

5. Apply -top cracker and apply light pressure.

6. Place two sandwiches top to bottom on U-board.

7. Seal in cellophane wrapper.

Sandwiching Procedure For Cookie Ex=Rle 18 1. Peanut butter filling is spread on a cookie. The ratio of the total weight for both cookies to filling weight should be 2.0.

2. A second cookie is placed on top of the filling that is spread on the first cookie thereby forming a finished sandwich cookie.

EXAMPLE 1 Crackers containing olestra and calcium carbonate are prepared as follows:

CRACKER DOUGH FORMULATION Amount Added Com syrup (62DE) 0.62 lb.

Malt syrup 1.24 lb.

Olestra (Olean brand; Procter & Gamble Co.) 9.13 lb.

Water 21.9 lb.

Trem-Tabs, proteolytic enzyme tablet (Cain Food Industries, Inc.) I tablet Sugar 5.6 lb.

Salt 0.3 lb.

L-cysteine hydrochloride 0.042 lb.

Calcium carbonate 1.6 lb.

Toaster pastry flour (5-9% protein) 41.7 lb.

Vitacel wheat fiber, WF-600/30 (J. Rettenmaier & Sohne GMBH + Co.) 3 lb.

Frutafit Inulin-IQ (Mid America) 3 lb.

SUPRO 66 1, isolated soy protein (Protein Technologies International) 6 lb.

Baking soda (sodium bicarbonate) 0.95 lb.

Regent 12XX (monocalcium phosphate monohydrate) 0.76 lb.

Levair (sodium aluminum phosphate, acidic) 0.76 lb.

Ammonium bicarbonate 2.4 lb.

Total 99 lb.

Doujzh Makiniz:

Each ingredient is weighing out. The corn syrup, malt syrup, olean, enzyme tablet and water (hot) are combined in a mechanical mixer (APV I 001b. horizontal blade mixer). Only 19 of the 21.9 pounds of water are added at this point. These ingredients are then mixed for 30 seconds at 38 RPM. The sugar, salt, L-cysteine and calcium carbonate are then added and mixed for 120 seconds at 38 RPM. The next step is to add the flour, Imilin, wheat fiber, soy protein, baking soda, Regent 12XX and Levair and mix for 180 seconds at 45 RPM. The ammonium bicarbonate is then dissolved in the remaining 2.9 pounds of water (cold). The solution is then added to the mixer and the dough is mixed for 60 seconds at 60 RPM. The dough is then allowed to rest for 30 minutes at room temperature.

Lamination:

The dough is fed into a three roll mill by hand. After exiting the I" roll mill at -0.2" thickness, the sheet is run through a second 2 roll mill and exits at --0. 1 " thickness. The dough is then folded back on itself in about 9 inch lengths. After a total of 8 folds have been made, the laminated dough is cut away from the dough exiting the roll mill and a new lamination process begins. This process continues until all the cracker dough has been laminated.

66 Cracker MakiLig:

A laminated section is re-fed into the second 2 roll mill by hand. Upon exiting the two roll mill, the sheefthen passes through a 2 roll sheeter and exits at the final desired thickness (-0.08"). The sheeted dough is then moved under an embossing roll and to the cutter/docker where the individual cracker shapes are cut from the dough. The unused dough webbing is removed and the cut dough iecies pass under a salter and a water mist sprayer. The cut dough pieces then enter a three zone oven to be baked. After baking, the crackers are sprayed with -13.7% hot olean (- 1601807) and proceed through a cooling tunnel where they are arribiently cooled. Upon exiting the cooling tunnel, the crackers are collected and packaged.

Settings Dough thickness after 3 roll mill 0.20 inches Dough thickness after 2 roll gauge mill 0. 10 inches Dough thickness after 2 roll sheeter 0.08 inches Cracker size (diameter) 1.4 inches Salter belt speed 8 fpm.

Salter,output 15.4 ghnin galt level 20.6 mg/cracker Oven belt speed 11 fpm Oven - Zone I - top 500 OF Oven - Zone I - bottom 520 OF Damper - Zone I Closed Oven - Zone 2 - top 490 OF O-en - Zone 2 - bottom 530 T Damper Zone 2 Open Oven - Zone 3 - top 355 T Oven - Zone 3 - bottom 425 OF Damper - Zone 3 Open Finished Cracker Attributes and Analytical Data:

%Moisture 2.64% Thickness 0. 174 inches Olestra amount (est.) -7.6g/30g (-25%) Calcium amount (est.) -238mg/30g 67 EXAMPLE2 Crackers containing olestra and calcium citrate malate (CCM) are prepared as follows:

CRACKER DOUGH FORMULATION Amount Added Corn syrup (62DE) 0.62 lb.

Malt syrup 1.24 lb.

Olestra (Olean brand; Procter & Gamble Co.) 9.13 lb.

Water 21.9 lb.

Trem-Tabs, proteolytic enzyme tablet (Cain Food Industries, Inc.) 1 tablet Sugar 5.6 lb.

Salt 0.3 lb.

L-cysteine hydrochloride 0.042 lb.

CCM (Jost Chemical) 3.1 lb.

Toaster pastry flour (5-9% protein) 41.2 lb.

Vitacel wheat fiber, WF-600/30 (J. Rettemnaier & Sohne GMBH + Co.) 3 lb.

Frutafit Inulin-IQ (Mid America) 3 lb.

SUPRO 66 1, isolated soy protein (Protein Technologies International) 6 lb.

Baking soda (sodium bicarbonate) 0.95 lb Regent 12XX (monocalcium phosphate monohydrate) 0.76 lb.

Levair (sodium aluminum phosphate, acidic) 0.76 lb.

Ammonium bicarbonate 2.4 lb.

Total 100 lb.

Dough Making:

Each ingredient is weighing out. The com syrup, malt syrup, olean, enzyme tablet and water (hot) are combined in a mechanical mixer (APV I 001b. horizontal blade mixer). Only 19 of the 21.9 pounds of water are added at this point. These ingredients are then mixed for 30 seconds at 38 RPM. The sugar, salt, L-cysteine and CCM are then added and mixed for 120 seconds at 38 RPM. The next step is to add the flour, Inulin, wheat fiber, soy protein, baking soda, Regent 12XX and Levair and mix for 180 seconds at 45 RPM. The ammonium bicarbonate is then dissolved in the remaining 2. 9 pounds of water (cold). The solution is then added to the mixer and the dough is mixed for 60 seconds at 60 RPM. The dough is then allowed to rest for 30 minutes at room temperature.

Lamination:

The dough is fed into a three roll mill by hand. After exiting the I" roll mill at -0.2" thickness, the sheet is run through a second 2 roll mill and exits at -0. 1 " thickness. The dough is then folded back on itself in about 9 inch lengths. After a total of 8 folds have been made, the laminated dough is cut away from the dough exiting the roll mill and a new lamination process begins. This process continues until all the cracker dough has been laminated.

68 Cracker Makinp-:

A laminated section is re-fed into the second 2 roll mill by hand. Upon exiting the two roll mill, the sheet'then passes through a 2 roll sheeter and exits at the final desired thickness (-0.08"). The sheeted dough is then moved under an embossing roll and to the cutter/docker where the individual cracker shapes are cut from the dough. The unused dough webbing is removed and the cut dough pieces pass under a salter and a water mist sprayer. The cut dough pieces then enter a three zone oven to be baked. After baking, the crackers are sprayed with -5.26% hot olean (- 160180'F) and proceed through a cooling tunnel where they are ambiently cooled. Upon exiting the cooling tunnel, the crackers are collected and packaged, Settinjxs Dough thickness after 3 roll mill 0.20 inches Dough thickness after 2 roll gauge mill 0. 10 inches Dough thickness after 2 roll sheeter 0.08 inches Cracker size (diameter) 1.4 inches Salter belt speed 8 fpm Salter output 16.28 g/min Salt level 21.8 mg/cracker Oven belt speed 11 fpm Oven - Zone I - top 500 T Oven - Zone I - bottom 520 OF Damper - Zone I Closed Oven - Zone 2 - top 490 T OVen - Zone 2 - bottom 530 OF Damper -Zone 2 Open Oven - Zone 3 - top 355 T Oven - Zone 3 - bottom 425 OF Damper - Zone 3 Open Finished Cracker Attributes and AnaWical Data:

%Moisture 2.06% Thickness 0. 184 inches Olestra amount (est.) -5.0g/30g (-17%) Calcium amount (est.) -248mg/30g EXAMPLE 3 g peanut butter filled cracker having a crumb to filling ratio by weight of 1.5: 1 Ingredient Crumb Formula Filling Formula grams grams/ 100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.62 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 9.12 15.29 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 69 Minerals, Inc., Bethlehem, PA.) Malt Syrup-(Hawkeye 5900 Quality Ingredients 1.24 Corp.,Chester N.J.) Peanut Oil (#022000, Ventura Foods, Opelousas, 1.80 LA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 15.80 Granulated Sugar (Holly Sugar Co., 5.60 Worland,)VY.) Iodized Salt (Morton International, Inc., Chicago, 1.10 IL.) Salt - TFC Purex (Morton International, Inc., 0.30 Philadelphia, PA.) L-Cysteine HCI Monohydrate (Quality Ingredients 0.042 Corp.,Chester N.J.) Flour - soft wheat (Siemer Milling Co., 40.81 Teutopolis, IL.) Fiber - insoluble wheat (Vitacel@ WF-600/30, 3.00 J.Retterunaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 3.50 12.00 Itami-city Hyogo, Japan) Isolated Soy Protein (Supro(D 661, Protein 6.0 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.95 Princeton, NJ.) Calcium Phosphate Monobasic (Regent 12XX, 0.76 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia, 0.76 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 2.40 Princeton, NJ.) Processed De-fatted (20%) Peanut Flour from 54.00 US#I Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Water 22.89 The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:

I I % of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 24.9 6.22 6.96 5.22 Source Total Digestible 14.8 1.64 1.84 1.38 Fat Saturated Fat 2.9.32.36.27 Dietary Fiber 2.5g/serving 3.22 4.52 3.39 EXAMPLE4 gram cheddar cheese filled cracker having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/ 100 grams grams/ 100 ELms Com Syrup (62DE Com Syrup (Quality 0.62 Ingredients Corp., Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 9.12 31-00 Calcium Carb onate 0jSP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Malt Syrup (Hawkeye 5900, Quality Ingredients 1.24 Corp., Chest er N.J.) Granulated Sugar (Holly Sugar Co., 5.60 Worland,WY.) Salt - TFC Purex (Morton International, Inc., 0.30 Philadelphia, PA.) L-Cysteine HCI Monohydrate (Quality Ingredients 0.042 Corp.,Chest6r N.J.) Vitamiri A,D3, KI blend (Watson Foods Co., 0.063 West Haven, CT.) Flour - soft wheat (Siemer Milling Co., 40.81 Teutopolis, IIL.) Fiber - insoluble wheat (Vitacel@ WF-600/30, 3.00 J.Rettenmaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 3.50 17.00 Itami-city Hyogo, Japan) Isolated Soy Protein (Suprog 66 1, Protein 6.00 3.50 71 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.95 Princeton, NJ.) Calcium Phosphate Monobasic (Regent 12XX, 0.76 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia, 0.76 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 2.40 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 11.00 International, Inc., Le Sueur, MN.) Water 22.89 Com Syrup Solids (M200, Grain Processing 8.50 Corp., Muscatine, IA.) Cheese Powder (#2100078346, Kraft Foods 24 Ingredients, Memphis, TN.) Cheese Flavor (#1030WYF, Edlong Corporation, 2 Elk Grove Village, IL.) Kaomel Flakes (Loaders Croocklan, Charmahon, 3.00 IL.) The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:

% of total kcal grams/ 100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 24.2 6.04 6.28 4.71 Source Total Digestible 17.7 1.96 2.04 1.53 Fat Saturated Fat 9.3 1.04 1.08.81 Dietary Fiber 2.5g/serving 3.15 4.12 3.09 72 EXAMPLE5 gram peanut butter filled cracker having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.62 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 9.13 15.29 Calcium Carbonate (USP AlbaGlos, Sofalty 1.96 Minerals, Inc., Bethlehem, PA.) Malt Syrup (4awkeye 5900, Quality Ingredients 1.24 Corp., Chester, N.J.) Peanut Oil (#022000, Ventura Foods, Opelousas, 1.80 LA.) Sugar 12X,(Amalgamated Sugar Co.,Ogden, UT.) 15.80 Granulated Sugar (Holly Sugar Co., 5.00 Worland,WY.) Salt - TFC Purex (Morton International, Inc., 0.30 Philadelphia, PA.) Iodized Salt (Morton International, Inc., Chicago, 1.1 IL.) L-Cysteine HCl Monohydrate (Quality Ingredients 0.042 Corp.,Chester N.J.) Vitamin A,D3, KI blend (Watson Foods Co., 0.063 West Haven, CT.) Flour - soft wheat (Siemer Milling Co., 35.90 Teutopolis, IL.) Fiber - insoluble wheat (VitacelS WF-600/30, 2.75 J.Rettenmaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 3.20 12.00 Itami-city 14yogo, Japan) Isolated Soy Protein (Supro(& 66 1, Protein 10.00 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.95 Princeton, NJ.) Calcium Phosphate Monobasic: (Regent 12XX, 0.76 Rhodia, Cranbury, N.J.) 73 Sodium Aluminum Phosphate (Levair, Rhodia, 0.76 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 2.40 Princeton, NJ.) Wheat Gluten (Gluvital 21000, Cerestar, 2.00 Hammond, IN.) Processed De-fatted (20%) Peanut Flour from 54.00 US# I Medium Runner Peanuts (Cargill Peanut Dawson GA.) Water 22.91 74 The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:

% of total kcal grams/ 100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 30.7 7.67 8.52 6.39 Source Total Digestible 14.9 1.66 1.84 1.38 Fat Saturated Fat, 2.9.32.36.27 Dietary Fiber 2.5g/serving 3.20 4.57 3.43 EXAMPLE6 gram cheddar cheese filled cracker containing at least 6.25g soy protein per 40 gram serving and having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Fonnula Filling Formula gra 100 grams grams/ 100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.58 Chester, N.J.) Oleang (Pro'cter & Gamble Co., Cincinnati, OH.) 8.47 30.00 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc. Bethlehem, PA.) Malt Syrup (Hawkeye 5900, Quality Ingredients 1.15 Corp., Chester, N.J.) Kaomel Flakes (Loaders Crooklan, Channahon, 2.50 IL.) Granulated Sugar (Holly Sugar Co., 4.33 Worland,WY.) Salt - TFC Purex (Morton International, Inc., 0.28 Philadelphia, PA.) L-Cysteine HCI Monohydrate (Quality Ingredients 0.040 Corp.,Chester N.J.) Vitamin A,D3, KI blend (Watson Foods Co., 0.078 West Haven, CT.) Flour - soft wheat (Siemer Milling Co., 29.68 Teutopolis, IL.) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 5.75 12.00 Itami-eity Hyogo, Japan) Isolated Soy Protein (Suprog 661, Protein 14,83 18.00 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.88 Princeton, NJ.) Calcium Phosphate Monobasic (Regent 12XX, 0.70 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia, 0.70 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 2.22 Princeton, NJ.) Wheat Gluten (Gluvital 2 1000, Cerestar, 1.55 Hammond, IN.) Water 26.79 Corn Syrup Solids (M200, Grain Processing 11.50 Corp., Muscatine, IA.) Cheese Powder (#2100078346, Kraft Foods 24 Ingredients, Memphis, TN.) Cheese Flavor (#1030WYF, Edlong Corporation, 2 Elk Grove Village, IL.) The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:

% of total kcal grams/ 100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 35.1 8.77 9.08 6.81 Source Total Digestible 13.9 1.54 1.6 1.2 Fat Saturated Fat 7.3.81.84.63 Dietary Fiber 2.5g/serving 2.61 3.35 2.52 76 EXAMPLE7 gram un-filled cracker Ingredient Crumb Formula grams/100 grams 62DE Corn, Syrup (Quality Ingredients Corp., Chester, 0.62 N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 9.13 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Malt Syrup (Hawkeye 5900, Quality Ingredients 1.24 Corp.,Chester N.J.) Granulated Sugar (Holly Sugar Co., Worland,WY.) 5.00 Salt - TFC Purex (Morton International, Inc., 0.30 Philadelphia, PA.) L-Cysteinq HCl Monohydrate (Quality Ingredients 0.042 Corp.,Chester N.J.) Vitamin A,D3, KI blend (Watson Foods Co., West 0.063 Haven, CT.) Flour - soft wheat (Siemer Milling Co., Teutopolis, IL.) 35.90 Fiber - insoluble wheat (Vitacel@ WF-600/30, 2.75 J.Retteranai6r, Ellwangen/J, Germany) Fiber soluble (Fibersol-2, Matsutani Chem. Ind., 3.20 Itami-city Hyogo, Japan) Isolated Soy Protein (Suprog 661, Protein 10.00 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., Princeton, 0.95 NJ.) s Calcium Phosphate Monobasic (Regent 12XX, Rhodia, 0.76 Cranbury, N.1) Sodium Aluminum Phosphate (Levair, Rhodia, 0.76 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 2.40 Princeton, NJ.) Wheat Gluten (Gluvital 2 1000, Cerestar, Hammond, 2.00 IN.) Water 22.91 77 The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:

% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 29.8 7.44 7.68 5.76 Source Total Digestible 2.5 0.28 0.28 0.21 Fat Saturated Fat.6.07.07.05 Dietary Fiber 2.5g/serving 3.05 3.80 2.85 EXAMPLE 8 gram peanut butter filled bar having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/ 100 grams 62DE Corn Syrup (Good Food Inc., Honey Brook, 0.62 PA..) OleanO (Procter & Gamble Co., Cincinnati, OH.) 8.10 30.00 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Malt Syrup (Hawkeye 5900 Quality Ingredients 1.24 Corp.,Chester N.J.) Peanut Oil (#022000, Ventura Foods, Opelousas, 1.35 LA.) Sugar - White Satin (Amalgamated Sugar Co., 6.98 Ogden, UT.) Salt Shur-Flo Fine Flake (Cargil Inc., St. Clair, 0.30 0.82 Mi.) L-Cysteine GLC (Cain Foods Inc., Dallas, Tx.) 0.399 Vitamin A,D3, K I blend (Watson Foods Co., 0.060 West Haven, CT.) Whole Grain Flavor (#F94270, Mane, Wayne, 0.10 NJ.) 78 Flour - soft wheat (Siemer Milling Co., 45.42 Teutopolis, IL-) Fiber - insoluble wheat (Vitacel@ WF-600/30, 2.50 J.Rettenmaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2, Matsutani Chem, Ind., 2.50 11.85 Itami-city Hyogo, Japan) Isolated Soy Protein (SuproO 661, Protein 6.00 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.48 Princeton, NJ.) Calcium Phosphate Monobasic (Regent 12XX, 0.38 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia, 0.38 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 1.20 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 6.00 International, Inc., Le Sueur, MN.) Water 21.39 Processed De-fatted (20%) Peanut Flour from 50.00 US#I Medium Runner Peanuts (Cargill Peanut, Dawson GA.) The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:

% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product p duct Product Amino Acid 27.2 6.80 7.12 5.34 Source Total Digestible 18.2 2.02 2.12 1.59 Fat Saturated Fat 4.1.46.48.36 Dietary Fiber 2:2.5g/serving 2.98 3.93 2.95 79 EXAMPLE 9 gram open filled peanut butter cracker bar containing 3 protein sources and having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/ 100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.61 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 8.95 22.2 Malt Syrup (Hawkeye 5900 Quality Ingredients 1.22 Corp.,Chester N.J.) Natural Butter Flavor (Flavors of North America, 1.47 Inc., Carol Stream, IL.) Processed De-fatted (20%) Peanut Flour from 49.8 US# I Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 13.8 Granulated Sugar (Holly Sugar Co., 5.49 Worland,WY.) Salt - TFC Purex (Morton International, Inc.,.29 Philadelphia, PA.) Iodized Salt (Morton International, Inc., Chicago, 1.1 IL.) L-Cysteine HCl Monohydrate (Quality Ingredients.041 Corp.,Chester N.J.) Lecithin - Centrophase HR (Central Soya Co., Inc.,.2 Fort Wayne, IN.) Flour - soft wheat (Siemer Milling Co., Teutopolis, 40.28 IL.) Fiber - insoluble wheat (Vitacel@ WF-600/30, 2.94 J.Retterunaier, Ellwangen/J, Germany) Fiberaid@ (Larex Corp., White Bear Lake, MN.) 1.47 9.0 Isolated Soy Protein (Suprog 66 1, Protein 6.27 3.5 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co.,.74 Princeton, NJ.) Calcium Phosphate Monobasic (Regent 12XX,.59 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia,.59 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 1.86 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 2.69 International, Inc., Le Sueur, MN.) Water 19.40 Wheat Gluten (Gluvital 2 1000, Cerestar, 1.96 Hammond, IN.) Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Egg White Solids (Henningsen Foods, Omaha, 0.98 NE.) Constant Behenic Stabilizer (ADM, Macon, GA.).4 1 Vitamin Mix: Components & ratios as listed below.8 Vitamin A,D3, KI blend (Watson Foods Co., West 39.09 Haven, CT.) Vit E alpha-tocopherol acetate 50% type CWS/F 19.81 (Roche Vitamins, Parsippany, NJ.) (vit B 1) Thiamine Hydrochloride (Roche Vitamins,.75 Parsippany, NJ.) (vit 132) Riboflavin (Roche Vitamins, Parsippany,.82 NJ.) (vit 133) Niacin USP FCC (Roche Vitamins, 7.19 Parsippany, NJ.) (vit 136) Pyridoxine Hydrochloride (Roche.96 Vitamins, Parsippany, NJ.) (vit B 12) 1 % Trituration of Vitamin B 12 (Roche.25 Vitamins, Parsippany, NJ.) Vitamin C ultra fine powder (Roche Vitamins, 21.55 Parsippany, NJ.) Zinc Citrate Trihydrate (Tate & Lyle, Decatur, IL.) 6.88 Iron (reduced) (100%) (Roche Vitamins, 2.64 Parsippany, NJ.) 81 EXAMPLE 10 30 gram open filled peanut butter cracker bar containing 3 protein sources and having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/ 100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.61 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 8.95 22.2 Malt Syrup (Hawkeye 5900 Quality Ingredients 1.22 Corp.,Chester N.J.) Natural Butter Flavor (Flavors of North America, 1.47 Inc., Carol Stream, IL.) Processed De-fatted (20%) Peanut Flour from 49.8 US# I Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 13.8 Granulated Sugar (Holly Sugar Co., 5.49 Worland,W-Y.) Salt - TFC Purex (Morton International, Inc.,.29 Philadelphia, PA.) Iodized Salt (Morton International, Inc., Chicago, 1.1 IL.) L-Cysteine HCI Monohydrate (Quality Ingredients.041 Corp.,Chester N.J.) Lecithin - Centrophase HR (Central Soya Co., Inc.,.2 Fort Wayne, IN.) Flour - soft wheat (Siemer Milling Co., Teutopolis, 41.58 IL.) Fiber - insoluble wheat (Vitacel@ WF-600/30, 2.94 J.Rettenmaier, Ellwangen/J, Germany) Fiberaid@ (Larex Corp., White Bear Lake, MN.) 1.47 9.0 Isolated Soy Protein (Suprog 661, Protein 6.27 3.5 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co.,.74 Princeton, NJ.) 82 Calcium Phosphate Monobasic (Regent 12XX,.59 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia,.59 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 1.86 Princeton, NJ,) Whey Protein Isolate (BiPRO, Davisco Food 2.69 International, Inc., Le Sueur, MN.) Water 19.40 Wheat Gluten (Gluvital 2 1000, Cerestar, 1.96 Hammond, IN.) Calcium Carbonate (USP AlbaGlos, Specialty 0.70 Minerals, Inc,, Bethlehem, PA.) Egg White Solids (Henningsen Foods, Omaha, 0.98 NE.) Constant Behenic Stabilizer (ADM, Macon, GA.).4 Vitamin Mix: Components & ratios as listed below.8 Vitamin A,D 3,' KI blend (Watson Foods Co., West 39.09 Haven, CT.) Vit E alpha-totopherol acetate 50% type CWS/F 19.81 (Roche Vitamins, Parsippany, NJ.) (vit B 1) Thiamine Hydrochloride (Roche Vitamins,.75 Parsippany, NJ.) (vit B2) Riboflavin (Roche Vitamins, Parsippany,.82 NJ.) (vit B3) Niacin USP FCC (Roche Vitamins, 7.19 Parsippany, NJ.) (vit B6) Pyridoxine Hydrochloride (Roche.96 Vitamins, Parsippany, NJ.) (vit B 12) 1 % Trituration of Vitamin B 12 (Roche.25 Vitamins, Parsippany, NJ.) Vitamin C ultra fine powder (Roche Vitamins, 21.55 Parsippany, NJ.) Zinc Citrate Trihydrate (Tate & Lyle, Decatur, EL.) 6.88 Iron (reduced) (100%) (Roche Vitanuins, 2.64 Parsippany, NJ.) 83 I EXAMPLE 11 30 gram open filled peanut butter cracker bar containing 3 protein sources and having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/ 100 grams grams/100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.61 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 8.95 22.2 Malt Syrup (Hawkeye 5900 Quality Ingredients 1.22 Corp.,Chester N.J.) Natural Butter Flavor (Flavors of North America, 1.47 Inc., Carol Strewn, IL.) Processed De-fatted (20%) Peanut Flour from 49.8 US# 1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 13.8 Granulated Sugar (Holly Sugar Co., 5.49 Worland,VY'Y.) Salt - TFC Purex (Morton International, Inc.,.29 Philadelphia, PA.) Iodized Salt (Morton International, Inc., Chicago, 1.1 IL.) L-Cysteine HCI Monohydrate (Quality Ingredients.041 Corp.,Chester N.J.) Lecithin - Centrophase HR (Central Soya Co., Inc.,.2 Fort Wayne, IN.) Flour - soft wheat (Siemer Milling Co., Teutopolis, 38.74 IL.) Fiber - insoluble wheat (Vitacelg WY-600/30, 2.94 J.Rettenmaier, Ellwangen/J, Germany) Fiberaid(& (Larex Corp., White Bear Lake, MN.) 1.47 9.0 Isolated Soy Protein (Suprog 66 1, Protein 6.27 3.5 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co.,.74 Princeton, NJ.) 84 Calcium Phosphate Monobasic (Regent 12XX,.59 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia,.59 Cranbury, N.J.) Ammonium, Bicarbonate (Church & Dwight Co., 1.86 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 2.69 International, Inc., Le Sueur, MN.) Water 19.40 Wheat Gluten (Gluvital 2 1000, Cerestar, 1.96 Hammond, 114.) Calcium Carbonate (USP AlbaGlos, Specialty 3.50 Minerals, Inc., Bethlehem, PA.) Egg White Solids (Henningsen Foods, Omaha, 0.98 NE.) Constant Behenic Stabilizer (ADM, Macon, GA.).4 Vitamin Mix: Components & ratios as listed below.8 Vitamin A,D3, KI blend (Watson Foods Co., West 39.09 Haven, CT.) Vit E alpha-tocopherol acetate 50% type CWS/F 19.81 (Roche Vitamins, Parsippany, NJ.) (vit B 1) Thiamine Hydrochloride (Roche Vitamins,.75 Parsippany, NJ.) (vit B2) Riboflavin (Roche Vitamins, Parsippany,.82 NJ.) (vit B3) Niacin USP FCC (Roche Vitamins, 7.19 Parsippany, NJ.) (vit B6) Pyridoxine Hydrochloride (Roche.96 Vitamins, Parsippany, NJ,) (vit B 12) 1 O/o Trituration of Vitamin B 12 (Roche.25 Vitamins, Parsippany, NJ.) Vitamin C ultra fine powder (Roche Vitamins, 21.55 Parsippany, NJ.) Zinc Citrate Trihydrate (Tate & Lyle, Decatur, IL.) 6.88 Iron (reduced). (100%) (Roche Vitamins, 2.64 Parsippany, NJ.) I EXAMPLE 12:

gram open filled peanut butter cracker bar containing 3 protein sources and having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/100 grams 62DE Com Syrup (Quality Ingredients Corp., 0.61 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH,) 8.95 22.2 Malt Syrup (Hawkeye 5900 Quality Ingredients 1.22 Corp.,Chester N.J.) Natural Butter Flavor (Flavors of North America, 1.47 Inc., Carol Strean-4 IL.) Processed De-fatted (20%) Peanut Flour from 49.8 US# 1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 13.8 Granulated Sugar (Holly Sugar Co., 5.49 Worland,WY.) Salt - TFC Purex (Morton International, Inc.,.29 Philadelphia, PA.) Iodized Salt (Morton International, Inc., Chicago, 1.1 IL.) L-Cysteine HCI Monohydrate (Quality Ingredients.041 Corp.,Chester N.J.) Lecithin - Centrophase HR (Central Soya Co., Inc.,.2 Fort Wayne, IN.) Flour - soft wheat (Siemer Milling Co., Teutopolis, 38.74 IL.) Fiber - insoluble wheat (Vitacelg WF-600/30, 2.94 J.Retterunaier, Ellwangen/J, Germany) Fiberaid(& (Larex Corp., White Bear Lake, MN.) 1.47 9.0 Isolated Soy Protein (Supro@ 66 1, Protein 6.27 3.5 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co.,.74 86 Princeton', NJ.) Calcium Phosphate Monobasic (Regent 12XX,.59 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia, 59 Cranbury, NI.J.) Ammonium Bicarbonate (Church & Dwight Co., 1.86 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 2.69 International, Inc., Le Sueur, MN.) Water 19.40 Wheat Gluten,(Gluvital 21000, Cerestar, 1.96 Hammond, IN.) Magnesium Citrate (American International 3.50 Chemical, Natick, MA).

Egg White Solids (Henningsen Foods, Omaha, 0.98 NE.) Constant Behenic Stabilizer (ADM, Macon, GA.).4 Vitamin Mix: Components & ratios as listed below.8 Vitamin A,D 3,' KI blend (Watson Foods Co., West 39.09 Haven, CT.) Vit E alpha-to-copherol acetate 50% type CWS/F 19.81 (Roche Vitamins, Parsippany, NJ.) (vit B 1) Thiarnine Hydrochloride (Roche Vitamins,.75 Parsippany, NJ.) (vit 132) Riboflavin (Roche Vitamins, Parsippany,.82 NJ.) (vit 133) Niacin USP FCC (Roche Vitamins, 7.19 Parsippany, NJ.) (vit 136) Pyridoxine Hydrochloride (Roche.96 Vitamins, Parsippany, NJ.) (vit B 12) 1 1/o Trituration of Vitamin B 12 (Roche.25 Vitamins, Parsippany, NJ.) Vitamin C ultra fine powder (Roche Vitamins, 21.55 Parsippany, NJ.) Zinc Citrate Trihydrate (Tate & Lyle, Decatur, EL.) 6.88 Iron (reduced) (100%) (Roche Vitamins, 2.64 Parsippany, NJ.) 87 EXAMPLE 13 gram direct extruded cheese filled snack product having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filing Formula grams/ 100 grams grams/ 100 grams Oleang (Procter & Gamble Co., Cincinnati, OH.) 30.50 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Kaomel Flakes, Loaders Crooklan, Channahon, 1.50 IL.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 2.00 Salt - Flour Salt (Cargil Inc., St. Clair, MI.) 1.40 Instant Cleael Starch (National Starch & 18.09 Chemical, Bridgewater, NJ.) Maltrin M 100 (Grain Processing Corp., 4.05 Muscatine, IA.) Baka Plus (National Starch & Chemical, 4.86 Bridgewater, NJ.) Onion Powder (Basic Vegetable Products, Inc., 0.74 Suisun, CA.) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 22.00 Itami-city Hyogo, Japan) Isolated Soy Protein (Suprog 66 1, Protein 15.00 3.50 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.55 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 14.30 International, Inc., Le Sueur, MN.) Yellow Masa (Lauhoff Grain Co., Danville,IL.) 51.35 Cheese Powder (#2100078346, Kraft Foods 23 Ingredients, Memphis, TN.) Cheese Flavor (#1 030V;YF, Edlong Corporation, 3 Elk Grove Village, IL.) 88 MAKING PROCEDURES Dough Making:

1. Each ingredient is weighed and then transferred to a 1501b horizontal ribbon blender.

2. Next, the mixture is blended for 15 minutes and then transferred into a food grade container I for temporary storage.

Extrusion Process:

1. The dry dough mix is added to the feeder bin (hopper) of a K-Tron loss in weight feeder, which is calibrated to 580g/min (+ 5g). The feeder transferred the dry mix to the pre-mixer of a Pavan single screw extruder (Model F70 Extruder Former).

2. In the pre-mixer, water is added at.37lbs/mIN. while at ambient temperature.

* 3. The emulsifier, Panodan SD K (Danisco, Copenhagen, Denmark), is then added to the premixer at a rate and temperature of 5g/n-JN. and I SOT.

4. The dough is then mechanically fed by the pre-mixer into the main mixer where it is further mixed, 6ooled and moved toward the extrusion screw.

5. At this point the single screw extruder pulled the dough into the screw chamber where the dough is forced though a die housing to give it shape. The dough is then cut via rotating blades to produce individually sized pieces.

Frying:

1. The extruded product (extrudate) of #5 above is placed in a frying basket that is then placed into a 561b fryer containing 100% Olean@ at 3507. The extrudate is free fried (surface) for 30sec and then submersed and fried for an additional 60sec.

2. The extrudate is then transferred from the fryer to a paper towel where it is allowed to cool. The extruded product had approximately a 20. 3% Olean@ content after frying.

Filling the Snack:

I. After frying, 10 random snack pieces are weighed to obtain an average weight which is about 1. 1 g each, 2. A snack to filling ratio of 1.5 is required to obtain the desired nutritional profile, which requires about 0.73g filling per snack piece.

3. The target weight of filling is added to the snack pieces using a spatula to force the filling into the void spaces in the snack.

4. The filled snack pieces are seasoned with Nacho Seas seasoning (Kerry Ingredients, Beloit WI.) by placing abut I OOg of snack pieces in a plastic bag containing excess seasoning, and shaking until the snack pieces are fully covered.

89 EXAMPLE 14 gram extruded, dried and fried cheese enrobed snack Ingredient Crumb Formula Filling Formula grams/100 grams grams/100 grams OleanS (Procter & Gamble Co., Cincinnati, OH.) 31.20 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Kaomel Flakes (Loaders Crooklan, Channahon, 2.80 IL.) Lecithin 6450 (Central Soya Co., Inc., Fort 0.50 Wayne, IN.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 1.00 Salt (sodium chloride) 3.00 Potato Starch (Avebe, Priceton, N.J.) 20.00 Onion Powder, (Basic Vegetable Products, Inc., 0.60 Suisun, CA.) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 16.00 Itami-city Hyogo, Japan) Isolated Soy Protein (SuproV 66 1, Protein 10.00 3.50 Technologies Intl., St. Louis, MO.) Whey Protein Isolate (BiPRO, Davisco Food 12.00 International, Inc., Le Sueur, MN.) Potato Flakes (Basic American Foods, Blackfood, 36.33 Id.) Potato Granules (Basic American Foods, 26.61 Blackfood, Id.) Corn Syrup Solids (M200, Grain Processing 8.50 Corp., Muscatine, IA.) Cheese Powder (#2100078346, Kraft Foods 24 Ingredients, Memphis, TN.) Cheese Flavor (#1030WYF, Edlong Corporation, 2 Elk Grove Village, IL.) MAKING PROCEDURES Ingredient Blending 1. Weight each dry ingredient according to formula 2. Transfer the pre-weighed ingredients to a 150# pound capacity horizontal ribbon blender 3. Mix the blend for 8 minutes and transfer into a food grade container for temporary storage Dough Making, Extrusion Process and Drying Process 1. The dough is prepared using a twin screw extruder (Wenger, TX57).

2. The dry.mix is fed into the feeder bin of the K-Tron loss in weight feeder 3. The feed transfers the dry mix to the pre-conditioner at 50kg/hr.

4. In the pre-conditioner, water is added at I Okg/hr at ambient temperature 5. A blend of liquid emulsifier (Panodan SDK: cotton seed oil = 80:20) at rate of 5g/min is added into the pre-conditioner at ambient temperature 6. The dough then exits the pre-conditioner into extruder 7. Extra water is added into extruder at a rate of 15kg/hr 8. The twin screw conveys the dough at 160 rpm through three temperature zones: Zone I temperature: 70'C, Zone 2 temperature: 80'C, Conehead temperature: 60 T.

9. At the end of conehead, the dough is forced through a die housing containing 13 dies of the shape of hollow sticks (-3/16"square), giving it shape then cut into an individual piece size.

10. The extudate is then dried ambiently for over night and placed into air tight container prior to frying. The moisture content is about 10%.

Frying 1. The extruded product (extrudate) contained in a fiyer basket submersed in 100% Olean@ at 380F for 15-20 sec.

2. Product is transferred from fiyer and let to dry on a paper towel tocool. The extruded product had approximately a 26. 1 % Olean@ content after ftying.

Filling Procedure The extruded product may be optionally filled, after frying, at which point said extruded product will meet Applicants'nutritional profile. Said filling formula is detailed above and a filling I.

procedure for said extruded product is detailed below.

I. After frying, 10 random snack pieces are weighed to obtain an average weight, which is 0.5g.

2. A snack to filling ratio of 0.75 is required to obtain the desired nutritional profile, which requires 0.67g filling per snack piece.

3. The target weight of filling is added to the outside of the snack pieces by hand, such that the total snack piece is enrobed with filling.

91 4. The enrobed snack pieces are seasoned with Nacho Seas seasoning (Kerry Ingredients, Beloit WI.) by placing about 50g of snack pieces and 2g of seasoning in a plastic container with a lid. Close the container and shake 10 times to coat.

The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:

% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 23.9 5.98 5.76 4.32 Source Total Digestible 19.8 2.20 2.12 1.59 Fat Saturated Fat 10.5 1.16 1.12.84 Dietary Fiber 2.5g/serving 2.95 3.55 2.67 EXAMPLE 15 gram potato crisp snack Ingredient Crumb Formula grams/100 grams Emulsifier Blend RMS# 44365 (Procter & Gamble 0.60 Co., Cincinnati, OH.) Calcium Carbonate (USP AlbaGlos, Specialty 1.50 Minerals, Inc., Bethlehem, PA.) Wheat Starch Atex (ADM Co., Olathe, KS.) 6.30 Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 6.30 Itami-city Hyogo, Japan) Isolated Soy Protein (Supro(& 661, Protein 17.90 Technologies Intl., St. Louis, MO.) Potato Flour - (Basic American Foods, Blackfood, 32.2 Id.) Com Flour - (Lauhoff Grain Co., Danville,IL.) 6.3 Water 28.90 92 MAKING PROCEDURES Doup-h Making:

I. The potato flakes, soy protein, Fibersol, wheat starch and corn flour are weighed, combined and put into a food processor ( Waring commercial) and mixed for I minute.

2. Water is heated to -I 80T and combined with emulsifier, using a high shear mixer for 15 seconds. During this mixing process the temperature of the blend will dropped therefore, the temperature is adjusted to 160 + 5T by heating using a microwave oven, 3. While the food processor is on, the liquid mixture of #2 above is added to the dry ingredients of #1 above and the resulting mixture is mixed for 30 seconds.

4. Next the processor is stopped and its sides are scraped with a spatula to loosen any adhered material. The processor is then restarted and the mixture is mixed for another 30 seconds to form a dough.

5. The dough of #4 above is then transferred into a sealable plastic bag to minimize moisture loss.

6. Next, the dough is transferred into a two-roll mill (12" diameter) and roll milled to a thickness of.002j"-.0026".

7. Then elliptical shape (-2" X 2.75") forms are manually cut from the dough sheet.

Frying:

I. The dough forms of #7 above are then fried in a 50 lb oil capacity food service fiyer (Frymaster) filled with 100% Olean@ ( The Procter & Gamble Co) that is maintained at 3750F.

2. A stainless steel carrier is used to hold 6 oblong dough pieces in a saddle form during the frying in the oil for 9 seconds.

3. The resulting fried crisps are removed from the carrier and allowed to cool on a paper towel. The crisps had approximately a 23.5% Olean@ content after frying.

Salting:

I. The crisps of #3 above are placed on a shallow pan/tray that is then placed in an oven at 20OF for 2mIN.

2. The he, ated crisps are immediately transferred to a tared tray on a 2 place balance.

3. After being removed from the oven, salt is uniformly added over the crisp's surface at a level of 0.8% of the weight of the crisps. The salt mixture comprised 60% fine flake salt and 40% flour salt (Cargill Inc., St. Clair, MI.).

Seasoning:

The crisps are then seasoned as follows:

1. A forced air oven is preheated to 2000F.

93 2. The crisps are placed on a shallow pan/tray that is placed in the oven for 2m1N.

3. After being removed from the oven, the crisps are immediately transferred to a tared tray on a 2 place balance and seasoning is uniformly added to the crisp's surface at a level of 5.553% of the weight of the crisps. The seasoning used is 99.037% sour cream & onion seasoning (Baltimore Spice, Baltimore, MD.) and.963% vitamin pack containing vitamins A, D3, K, (Watson Foods Co., West Haven, CT.).

% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 34.2 8.56 8.4 6.3 Source Total Digestible 2.6 0.29 0.28 0.21 Fat Saturated Fat 1.1.12.12.09 Diet 2.5g/servin 2.82 3.33 2.50 M Fiber EXAMPLE 16 gram peanut butter spread Ingredient Filling Formula grams/100 grams Oleang (Procter & Gamble Co., Cincinnati, OH.) 31.04 Calcium Carbonate (USP AlbaGlos, Specialty 1.00 Minerals, Inc., Bethlehem, PA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 15.00 Salt (Morton International, Inc., Chicago, IL.) 1.10 Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 5.36 Itami-city Hyogo, Japan) Processed De-fatted (20%) Peanut Flour from 36.50 US# 1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Corn Syrup Solids (M200, Grain Processing 10.00 Corp., Muscatine, IA.) 94 MAKING PROCEDURE Step #1 - Preparation of Roll Milled Peanut Solids (De- fatted Peanut Flour) Peanuts are roasted to a 36-37 L' roast color and then ground in a Bauer conventional grinder to produce a nut paste of purnpable consistency. The nut paste is defatted by using a mechanical press. The fai. content of the defatted solids is 20%. The nut solids are then milled to a mono modal particle size distribution using a Lehmann mill (Model 4039).

Step#2 - Heafing and Finishing I. A jacketed Hobart (Model C- I 00-T) is preheated, I hour prior using, to a temperature of about 1500 F.

2. All the ingredients, wet and dry, including the vitamins are weighed, combined and then mixed in the heated Hobart at speed setting #1 for I hour.

3. Next, the mixture is cooled through the temperature range of 130F140F in about 10 minutes to ensure the proper crystallizing structure. This can usually be accomplished by ambient cooling for lab batch sizes.

% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 26.0 6.50 6.6 4.95 Source Total Digestible 21.3 2.36 2.4 1.8 Fat Saturated Fat 3.9.43.44.33 Dietary Fiber 2.5g/serving 2.68 3.37 2.53 EXAMPLE 17 gram cheddar cheese spread Ingredient Filling Formula grams/100 grams Olean@ (Procter & Gamble Co., Cincinnati, OH.) 40.00 Calcium Carbonate (USP AlbaGlos, Specialty 1.00 Minerals, Inc., Bethlehem, PA.) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 9.00 Itami-city Hyogo, Japan) Whey Protein Isolate (BiPRO, Davisco Food 9.25 International, Inc., Le Sueur, MN.) Corn Syrup Solids (M200, Grain Processing 18.00 Corp., Muscatine, IA.) Cheese Powder (#2100078346, Kraft Foods 11 Ingredients, Memphis, TN.) Ctie Flavor (#1 030WYF, Edlong Corporation, 11.75 Ell. Clk-ove Village, IL.) MAKING PROCEDURE I. The fiber is weighed in a separate bowl.

4. The Olean@ and kaomel flake mixture is melted by heating until the temperature reaches 150160 F. For lab scale, this is best accomplished in a microwave oven, heating at I minute intervals, stirring in between, with power setting on HL After the desired temperature is reached, the vitamins are added.

5. The melted fat blend is mixed with the fiber using a Kitchen Aid (Model KSM90 Ultra Power) mixer for 1 minute at speed setting #2. After the ingredients had been mixed, they are blended for 5 minutes at speed setting #5.

% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Aniino Acid 25.1 6.28 5.48 4.11 Source Total Digestible 23.1 2.57 2.24 1.68 Fat Saturated Fat 14.0 1.56 1.36 1.02 Dietary Fiber I 2:2.5g/serving 2.48 2.64 1 1.98 96 EXAMPLE18 gram peanut butter filled sandwich cookie having a crumb to filling ratio by weight of 2.0:

1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/ 100 grams Olean@ (Procter & Gamble Co., Cincinnati, OH.) 29.87 20.00 Calcium Carbonate (USP AlbaGlos, Specialty 1.5 Minerals, Inc., Bethlehem, PA.) Whole Egg 9.61 Peanut Oil (#Q22000, Ventura Foods, Opelousas, 0.87 LA.) Iodized Salt (Morton International, Inc., Chicago, 1.10 IL.) Salt (Krogqr; Cincinnati, OH.) 0.41 Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 13.70 Light Brown Sugar (Domino Sugar Corp., New 24.02 York, N.Y.) Praline Flavor (McCormick, Hunt Valley, MD.) 0.10 All Purpose Flour soft wheat (Siemer Milling 23.26 Co., Teutopolis, EL.) Fiber - soluble (Fibers&2, Matsutani Chem. Ind., 2.25 9.00 Itami-city Hy6go, Japan) Isolated Soy Protein (Suprog 66 1, Protein 4.57 3.28 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.41 Princeton, NJ,) Whey Protein Isolate (BiPRO, Davisco Food 2.00 International, Inc., Le Sueur, MN.) Processed De-fatted (20%) Peanut Flour from 52.05 US# 1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Vanilla Flavor, Nielsen-Massey Vanilla, Inc., 2.00 Waukegan, IL.

97 MAKING PROCEDURE Dough Making:

I. The flour, soy protein isolate, salt, baking soda, Fibersol, and praline powder are weighed, combined in a medium bowl and then stirred until they are well mixed.

2. The Olean@ and brown sugar are weighed, placed in the bowl of a Sunbeam Mixmaster electric stationary mixer (CAT. NO. 01401) and then blended at speed #6 until creamy.

3. The eggs and vanilla are then added to the mixture of #2 above and the resulting mix is beaten at speed #6 until it is well blended.

4. Next, the dry ingredients of #1 above are gradually added to mixture of #3 above and blended at speed #1, until well blended, thus forming a dough.

Bakin& I. 2.5 - 3.0 gram dough balls are dropped onto a non-stick baking sheet (Wilton Performance Baking Sheets, 12 V2" X 16 V2"), and flattened out to about 1 '/2" diameter circles. A cookie weight of about 2.5g, and a diameter of about I V2" after baking is the target.

2. The dropped cookies are baked in a pre-heated oven at 375F for about 4 minutes - the cookies should be golden brown overall with brown edges.

3. The cookies are removed from the baking sheet after about 10 minutes, and placed on a cooling rack to cool.

% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 25.0 6.26 6.48 4.86 Source Total Digestible 12.9 1.43 1.48 1.11 Fat Saturated Fat 2.7.30.31.23 Dietary Fiber t 2.5g/serving 2.25 2.71 2.03 98 EXAMPLE 19 gram chocolate chip drop cookie having a cookie crumb to chocolate chip ratio by weight of 4.93:1 Ingredient Crumb Formula grams/1 00 grams Olean@ (Procter & Gamble Co., Cincinnati, OH.) 28.26 Calcium Carbonate (USP AlbaGlos, Specialty 1.5 Minerals, Inc., Bethlehem, PA.) Whole Egg 9.19 Chocolate Chips (Nestle USA, Glendale, CA.) 16.86 Light Brown Sugar (Domino Sugar Corp., New 15.11 York, N.Y.) Salt (Kroger,. Cincinnati, OH.) 0.40 Praline Flavor (McCormick, Hunt Valley, MD.).09 All Purpose Flour - soft wheat (Siemer Milling 21.28 Co., Teutopolis, IL.) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 8.27 Itami-city Hyogo, Japan) Isolated Soy Protein (Supro(D 66 1, Protein 13.62 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.40 Princeton, NJ.) Vanilla Flavor, Nielsen-Massey Vanilla, Inc., 1.4 Waukegan, IL.

MAKING PROCEDURES Dough Makiniz:

1. The flour, soy protein isolate, salt, baking soda, Fibersol, and praline powder are weighed, combined in a medium bowl and then stirred until they are well mixed.

2. The Olean@ and brown sugar are weighed, placed in the bowl of a Sunbeam Mixmaster electric stationary mixer (CAT. NO. 0 140 1) and then blended at speed #6 until creamy.

4. Next, the dry ingredients of #1 above are gradually added to mixture of #3 above and blended at speed# 1, until well blended, thus forming a dough.

5. Chocolate chips are then added and mixed by manually stirring the dough.

99 Rakin2 1. 20 +/-.5g dough balls are dropped, using a #70 scoop, onto a parchment lined baking sheet (Wilton Performance Baking Sheets, 12 V2" X 16 V2"). There are about 12 dough balls per sheet. Each dough ball is flattened to until it is about a 2 V2" diameter circle that is about 1/8" thick. The dough balls are then transferred from the parchment sheet onto a baking sheet.

2. Next, the dough balls are baked in a pre-heated oven at 35OF for about 7 - 8 minutes - the resulting cookies should be golden brown overall with brown edges, and light brown on the bottom.

3. The cookies are removed from the baking sheet after about 10 minutes, and placed on a cooling rack to cool, The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:

% of total kcal grams/100kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 24.0 6.01 6.2 4.65 Source Total Digestible 15.0 1.67 1.72 1.29 Fat Saturated Fat 8.4.93.96.72 Dietary Fiber 2.5g/serving 2.49 3.05 2.28 Example 20- Cookie Mix Ingredient Dry Mix Pouch Shortening Pouch Formula Formula Light Brown Sugar (Domino Sugar Corp., New (total grams) (total grams) York, N.Y.) 82.50 All Purpose Flour - soft wheat (Siemer Milling 105.6 Co., Teutopolis, IL.) Isolated Soy Protein (Supro@ 66 1, Protein 77.30 Technologies Intl., St. Louis, MO.) Salt - TFC Purex (Morton International, Inc., 2.10 Philadelphia, PA.) Vanilla Flavor (Pacific Foods, Kent,Wa.).10 Praline Flavor (McCormick, Hunt Valley, MD.).50 Sodium Bicarbonate (Church & Dwight Co., 2.10 Princeton, NJ.j Fiberaid@ (Larex Corp., White Bear Lake, MN.) 46.90 Chocolate Chips (Nestle USA, Glendale, CA.) 120.50 Olean@ (Procter & Gamble Co., Cincinnati, OH.) 150.00 Calcium Carbonate (USP AlbaGlos, Specialty 5.00 Minerals, Inc., Bethlehem, PA.) Vitamin A,D3, KI blend (Watson Foods Co., 1.05 West Haven, CT.) MAKING PROCEDURES Mix Pouch Preparation Process:

1. WeiP out and blend all dry ingredients together, except for chocolate chips.

2. Stir in chocolate chips.

3. Seal in air tight moisture controlled pouch.

4. Weigh out the shortening.

5. Seal inio'an air. fight pouch.

6. Place both pouches in a carton.

Cookie Preparation:

1. Open pouch containing dry ingredients and empty contents into a bowl.

2. Open pouch containing shortening ingredient and empty contents into the bowl.

3. Blend Well with a fork.

4. Add I egg.

5. Add 2 Y2 tablespoons water.

6. Beat until well mixed with a fork.

7. Spoon dough balls (-20g) onto a non-stick baking sheet (12 per sheet).

8. Bake for 8 - 12 minutes at 350F, or until golden brown overall with brown edges and light brown on the bottom.

9. Remove cookies from the baking sheet after about 10 minutes and place on a cooling rack.

101 Example 21: Brownie mix Ingredient Dry Mix Pouch Shortening Pouch Formula Formula (total grams) (total grams) Granulated Sugar (Domino Sugar Corp., New 227.7 York, N.Y.) Calcium Carbonate (USP AlbaGlos, Specialty 10.0 Minerals, Inc., Bethlehem, PA.) All Purpose Flour - soft wheat (Siemer Milling 135.2 Co., Teutopolis, IL.) Isolated Soy Protein (Supro@ 661, Protein 74.4 Technologies Intl., St. Louis, MO.) Salt - TFC Purex (Morton International, Inc., 5.3 Philadelphia, PA.) Praline Flavor (McCormick, Hunt Valley, MD.) 1.95 Sodium Bicarbonate (Church & Dwight Co.,.11 Princeton, NJ.) Fiberaidg (Larex Corp., White Bear Lake, MN.) 52.7 Cocoa (Hershey's Food Svc., Hershey, PA.) 51.1 Wheat Starch Atex (ADM Co., Olathe, KS.) 15.5 Wheat Gluten (Gluvital 2 1000, Cerestar, 6.2 Hammond, IN.) Whey Protein Isolate (BiPRO, Davisco Food 31.0 International, Inc., Le Sueur, MN.) Dextrose (ADM Corn Processing, Decatur, IL.) 6.2 Carageenan Gum TIC Gums, Belcamp, MD.).65 Shortening (Crisco@, Procter & Gamble, 36.6 Cincinnati, OH.) Olean@ 99.8 Vitamin A,D3, K1 blend (Watson Foods Co.,.70 West Haven, CT.) MAKING PROCEDURES Mix Pouch Preparation Process:

1. Weigh out and blend all dry ingredients together.

2. Seal in air tight moisture controlled pouch.

3. Weigh out the shortening and Olean@.

102 4. Seal into an air tight pouch, 5. Place both,pouches in a carton.

Brownie Preparation:

1. Open pouch containing dry ingredients and empty contents into a bowl. 2. Open pouch containing shortening ingredients and empty contents into the bowl. 3. Stir in 2 eggs, 1/4cup water and 1/2cup oIL. 4. Mix with spoon until well blended (about 50 strokes). 5. Spread into greased pan. 6. Bake for-24 - 27 minutes in a 9"XI3" pan at 350F. 7. Cool completely before cutting. 8.

Ex ample 22- Reduced Fat And Calorie Semi-Solid Shortening Formulation Weight % Olestra. (Olean brand; The Procter & Gamble Company; 77.5 Cincinnati, OH, U.S,A.) Intermediate melting fraction triglyceride (soybean oil 20.0 hydrogenated to an iodine value of 43) Calcium car bonate (Ashland Chemical, Columbus, OH) 2.5 Total 100.0 The olestra, and intermediate melting fraction triglyceride are melted by heating to between 140 and 150 'F (60-65.6 'Q and thoroughly blended. The calcium carbonate is added to the oil blend and uniformly dispersed by mixing. The oil/calcium carbonate blend is then poured into pre-cooled (40 F) 4 fl. oz. jars and allowed to cool to room temperature (70 F; 21.1 IC) to form a plastic, semisolid shortening. Alternatively, the oil/calcium carbonate blend may be plasticized by a convenoonal freeze/pick process and nitrogen gas dispersed into the shortening for appearance. The resulting semi-solid shortening comprises approximately 23.3 g non-digestible lipid (olestra) and approximately 300 mg of divalent Ca2+ per 30 g serving size. The shortening can be used as an ingredient in the preparation of baked goods, such as cookies, cakes, muffins, etc.

103 Example 23 Chocolate Flavored Dairy Beverage A chocolate flavored dairy beverage is prepared according to the following formulation:

Ingredient % Wgi. (R) Skim milk 60.6 500.0 Ice milk, vanilla flavored, -4% milk fat 24.3 200.0 Chocolate flavored syrup (Hershey brand) 9.1 75.0 Vanilla extract 0.6 5.0 Polysorbate 80 (polyoxyethylene sorbitan monooleate; HLB-15; ICI Surfactants, Wilmington, DE) 0.2 2.0 Olestra (0leanT11 brand; Procter & Gamble Co., Cincinnati, OH) 2.4 20.0 Soybean liquid sucrose polyester (Iodine value -85; Procter & Gamble Co., Cincinnati, OH) 2.4 20.0 Calcium citrate malate (fine granular grade; Jost Chemical, St. Louis, MO) 0.3 2.5 Total: 100% 824.5 g The beverage is prepared by weighing the skim milk, ice milk, chocolate flavored syrup, and vanilla extract into a blender. The polysorbate 80 emulsifier is then added and the mixture blended for approximately 1 minute on the high speed setting. The olestra and liquid sucrose polyester are manually mixed together in a separate container until a uniform, fluid consistency is achieved. While mixing the beverage ingredients in the blender on a high speed setting, the olestra/liquid sucrose polyester combination is slowly added to the beverage. While continuing to blend the mixture, the calcium citrate malate is added to the beverage and mixing is continued for approximately I minute after all of the ingredients have been added. The resulting chocolate flavored dairy beverage contains approximately 11.2 g nondigestible lipid (5.6 g olestra + 5.6 g soybean liquid sucrose polyester) and approximately ISO mg Ca2' as calcium citrate malate per 8 fluid ounces (-230 g). The beverage may be consumed immediately, it may be stored under refrigerated conditions for later consumption or packaged for sale at a later date.

104 What is claimed is:

1.) A composition comprising polyvalent cation source and a fat wherein:

a.) a single serving of said composition comprises a sufficient amount of said polyvalent cati6n source to provide at least 50 mg of polyvalent cation; and b.) said fat comprises a material selected from the group consisting of partially digestible lipids, nbn-digestible lipids or mixtures thereof.

2.) A composition comprising a polyvalent cation source and a fat wherein a 100 calorie reference serving of said composition comprises:

a.) a sufficient amount of said polyvalent cation source to provide at least 50 mg of the polyvalent cation; and b.) - said fat comprises a material selected from the group consisting of partially digestible lipids, non-digestible lipids or mixtures thereof.

3.) A composition comprising a polyvalent cation source and a fat, wherein a 30 gram reference serving of said composition comprises:

4.) A method for reducing blood cholesterol in a patient in need of such treatment, comprising administering to said patient:

a.) polyvalent cation or a source of polyvalent cation; and b.) a non-digestible fat or a source of non-digestible fat; or c.) mixtures of (a) and (b); said method comprising oral ingestion, by said patient, of a sufficient amount of component (a) to result in the ingestion of at least about 200 mg of pglyvalent cation per day and a sufficient amount of component (b) to result in the ingestion of at least about 5 g of non-digestible fat per day.

5.) A method according to Claim 4 which comprises chronic ingestion.

6.) A method according to Claim 4 wherein ingestion occurs at two or more regularly-spaced intervals throughout the day.

7.) The-method of Claim 4 comprising oral ingestion of a sufficient amount of component (a) to result in the ingestion of from about 400 mg to about 2000 mg of polyValent cation per day and a sufficient amount of component (b) to result in the ingestion of from about 10 g to about 40 g of non-digestible fat per day.

8.) A method according to Claim 7 which comprises chronic ingestion.

9.) A method according to Claim 7 wherein ingestion occurs at two or more regularly-spaced intervals throughout the day.

I ')) I The method of Claim 4 wherein said non-digestible lipid is a polyol polyester and said polyvalent cation is calcium.

11.) The method of Claim 4 wherein said polyvalent cation source is calcium citrate malate.

106