Collagen Protein Bars Using Cassava Flour and Coconut Oil
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Many individuals are negatively impacted by gluten and lectin, with limited dietary options available that are both gluten-free and lectin-free, necessitating the development of more foods that exclude these ingredients for health benefits.
Innovation Solution
The creation of collagen protein bars using organic, gluten-free, and lectin-free ingredients such as coconut oil, cassava flour, and collagen protein, which are processed into bars that are also probiotic, kosher, and plant-based, ensuring they do not contain gluten or lectins, while maintaining nutritional benefits.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If gluten-containing ingredients are used in protein bars, then taste and texture can be improved, but health benefits are reduced due to negative impacts of gluten
Solution Approach 1:
The patent removes gluten and lectin from the protein bar formulation by selecting alternative ingredients such as cassava flour, coconut flour, and gluten-free protein sources. This extraction of harmful components allows the product to be safe for gluten-sensitive individuals while maintaining nutritional value and taste through careful ingredient selection and formulation.
2Object-affected harmful factors
If lectin-containing plant ingredients are used, then nutritional content can be enhanced, but health benefits are reduced due to unknown negative impacts of lectin
Solution Approach 1:
The patent eliminates lectin-containing plant ingredients from the formulation and replaces them with lectin-free alternatives such as cassava flour, coconut flour, and specially selected protein sources. This extraction ensures the product is safe for individuals concerned about lectin intake while still providing adequate nutritional content through alternative ingredient combinations.
3Object-affected harmful factors
If strict gluten-free and lectin-free ingredients are selected, then health benefits are improved, but ingredient selection and formulation become more complex
Solution Approach 1:
The patent uses ingredient combinations that serve multiple functions simultaneously. For example, cassava flour provides both thickening and structure-building properties while being gluten-free and lectin-free. Coconut flour contributes to texture, moisture retention, and nutritional value. This multi-functionality of selected ingredients simplifies the overall formulation process despite the strict ingredient constraints.
Solution Approach 2:
The patent creates a composite ingredient system combining multiple gluten-free and lectin-free components (cassava flour, coconut flour, gluten-free protein sources, healthy fats) to achieve the desired functional properties. This composite approach allows the formulation to meet health requirements while maintaining taste, texture, and nutritional balance through synergistic ingredient interactions.
Data Source
AI summary
The embodiments disclose a process for manufacturing a collagen protein bar including mixing an organic coconut oil with organic coconut sugar sweetener and jumbo eggs in predetermined quantities, blending baking soda, pink Himalayan sea salt and pure vanilla extract ingredients in predetermined quantities into the mixed oil, sweeteners and eggs mixture, combining with ingredients organic cassava flour and collagen protein ingredients in predetermined quantities, wherein the collagen protein source is in a range from 15% to 20% by weight of the collagen protein bar and the organic cassava flour in a range from 28% to 34% by weight of the collagen protein bar, mixing at least one organic nut and at least one chocolate in predetermined quantities into the cassava flour and collagen protein ingredient combination, baking the mixture in an oven at a predetermined temperature for a predetermined time and forming the baked mixture into a collagen protein bar.