Lets brainstorm about Calories per gram.
Fat is 9Cal/g
Carbs are 4Cal/g
Protein is 4Cal/g
For most intents and purposes, Calories only come from these components of food, and the amounts per unit of the food is known from internet databases.
Looking only at these components, there is a linear relationship between percentage of Calories from fat, and Calories per gram of digestible matter.
Calories_Per_gram = (PercentCaloriesFromFat / 20) +4
A "perfect" food would contain only these components in significant quantities. Crafting a recipe for any given Caloric density would be a simple matter of punching in the numbers into the equation to determine the needed fat percentage, and building from that.
PercentCaloriesFromFat = 20 * (Calories_Per_gram - 4)
Protein : Carbohydrate ratio would be a matter of when the fuel was to be burned. I like proteins at night, and carbohydrates in the day, both with generous amounts of fat.
I have a variety of isolated proteins, carbohydrates, and fats. Preparing a menu could be a simple matter of seasoning protein and carbohydrate blends and preparing those with water and fat on the trail. Except I want, and need, texture to my foods.
The challenge in optimizing the Cal/g ratio then becomes a function of creating enjoyable texture from carbs and proteins, that can be dried and rehydrated later. These should be crafted in a way that would allow the maximum amount of fat to be tolerated during the meal. This would seem to be the next step in the fake meat project I started last year, but I am not sure. If I want to push the Cal/g ratio higher, I need to be able to find a texture I enjoy when prepared in fat.
Since I've never kept stats before, the bars are my current record on a Cal/g scale. I typed up the recipe for the bars today, so as soon as I select some pictures it will be ready to post.
I'm thinking I can make a hot dinner that breaks 6 Cal/g.
COMING UP !
Trinity alps trip report, and strawberry electrolyte chewable gel.