Acidified Protein Powder for Softer High-Protein Bars
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Solution Overview
Problem
High-protein nutritional bars tend to harden over time, leading to decreased shelf life and consumer rejection, with existing methods like hydrolyzed proteins causing quality issues and denatured proteins failing to provide nutritional benefits.
Innovation Solution
A method involving the production of an acidified protein slurry with a whey/casein ratio of 20:80 to 90:10, heat-treated under high-efficiency pasteurization conditions to maintain at least 75% undenatured protein, followed by acidification and drying to create a powdered product, which is then incorporated into nutritional bars.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If hydrolyzed proteins are used to reduce bar hardening, then shelf life is extended, but quality issues such as bitter off-flavors and negative textural changes occur
Solution Approach 1:
The patent changes the protein structure parameter by using partially hydrolyzed whey protein isolate with specific molecular weight distribution (average molecular weight of 5,000 to 50,000 Daltons) instead of fully hydrolyzed proteins. This controlled parameter change extends shelf life while avoiding the harmful flavors and textures associated with complete hydrolysis.
Solution Approach 2:
The patent employs a specific enzyme preparation (protease) that is used in controlled amounts during processing, then discarded. This temporary, controlled intervention provides the necessary protein breakdown to extend shelf life without the negative effects of prolonged or excessive hydrolysis.
2Strength
If extruded milk protein concentrates are used to reduce hardening, then bar hardness is reduced, but nutritional benefits are lost due to protein denaturation
Solution Approach 1:
The patent controls the degree of protein hydrolysis by selecting whey protein isolate with specific molecular weight characteristics and controlling enzyme exposure time and temperature. This maintains protein functionality and nutritional value while achieving the desired reduction in bar hardness.
Solution Approach 2:
The patent applies partial hydrolysis rather than complete denaturation. The protein is broken down just enough to reduce hardening and extend shelf life, but not so much as to lose nutritional benefits or create quality issues.
3Quantity of substance
If higher protein levels are used in nutritional bars, then nutritional value is improved, but hardening occurs faster
Solution Approach 1:
The patent changes the protein structure parameter by using partially hydrolyzed whey protein isolate with controlled molecular weight distribution. This allows higher protein levels to be incorporated into bars without the usual rapid hardening that occurs with native whey protein, thereby extending shelf life while maintaining high nutritional value.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in high-quality protein bars with improved texture and significantly reduced hardening over time, extending shelf life and maintaining softness.
Implementation Method 1
heat-treating the protein slurry using a high-efficiency heating system and pasteurization conditions that maintain at least about 75 percent of the protein in the slurry in its undenatured state
Implementation Method 2
acidifying the protein slurry by a method selected from the group consisting of fermenting the protein slurry using at least one bacterial culture, adding at least one acid to the protein slurry
Data Source
AI summary
Disclosed is a method for making nutritional bars, especially high-protein nutritional bars, which exhibit reduced bar hardening over storage time, and products made by the method. The method also provides high-protein powders which can be used in bar formulations and a variety of other uses. The method combines pasteurization conditions and acidification by fermentation, addition of acid, or both, to provide a modified protein that is ideal for use in protein bars and reduces the tendency of those bars to harden over time.