Fruit snack with probiotics and method of manufacturing a fruit snack with probiotics

Abstract

A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.

What is claimed is: 
     
         1 . A food product, comprising:
 a center comprising at least one of corn syrup, fruit juice concentrate, strawberry puree, cornstarch, sugar, water, citric acid, a vitamin mix, flavor, and color;   a barrier layer disposed over the center, the barrier layer comprising yogurt; and   an outer layer disposed over the barrier layer, the outer layer comprising yogurt.   
     
     
         2 . The food product of  claim 1 , wherein the outer layer comprises probiotic culture. 
     
     
         3 . The food product of  claim 2 , wherein the barrier layer comprises at least one of milk powder, sugar, and fat. 
     
     
         4 . The food product of  claim 3 , wherein the barrier layer comprises strawberry flavor. 
     
     
         5 . The food product of  claim 3 , wherein the barrier layer comprises zein protein. 
     
     
         6 . The food product of  claim 3 , wherein the barrier layer comprises CMC gum. 
     
     
         7 . The food product of  claim 3 , wherein the barrier layer comprises xanthan gum. 
     
     
         8 . The food product of  claim 1 , wherein the corn syrup comprises about 33% of the center, wherein the fruit juice concentrate comprises about 8% of the center, wherein the strawberry puree comprises about 3.5% of the center, wherein the cornstarch comprises about 8.5% of the center, wherein the sugar comprises about 29% of the center, wherein the water comprises about 16.8% of the center, wherein the citric acid comprises about 0.74% of the center, wherein the vitamin mix comprises about 0.20% of the center, wherein the flavor comprises about 0.13% of the center, and wherein the color comprises about 0.01% of the center.