Crispy Protein Inclusions in Soft-Baked Snacks for Lower SFSS
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Solution Overview
Problem
Existing soft-baked snack products are high in saturated fat, sugar, and sodium, lacking in nutritional value, and struggle to maintain indulgence and flavor while being reformulated for health benefits without increasing manufacturing costs.
Innovation Solution
Incorporating high protein crispy inclusions with a maltitol-based coating, using sunflower oil instead of palm fat shortening, replacing sucrose with fructose and inulin, and employing potassium bicarbonate to reduce saturated fat, sugar, and sodium levels, while maintaining indulgence through flavor modulators and additional inclusions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If saturated fat, sugar, and sodium are reduced in soft-baked snack products, then health benefits are improved, but indulgence and flavor are compromised
Solution Approach 1:
The patent changes the chemical parameters of the fat component by replacing saturated palm fat shortening with unsaturated sunflower oil, altering the fatty acid profile to reduce saturated fat while maintaining functional properties. This parameter change allows the reformulated product to achieve both health benefits and sensory quality.
Solution Approach 2:
The patent uses composite materials by combining sunflower oil with specific flavor modulators and sweeteners to create a reformulated fat system that compensates for the loss of indulgence and flavor. The composite approach allows multiple functional components to work together, maintaining product quality while reducing harmful factors.
2Object-affected harmful factors
If palm fat shortening is replaced with sunflower oil, then saturated fat is reduced, but product structure and stability may be affected
Solution Approach 1:
The patent adjusts the physical and chemical parameters of the fat system by using sunflower oil with specific fatty acid composition and incorporating emulsifiers or stabilizers to maintain the structural integrity and stability that palm fat shortening previously provided.
3Object-affected harmful factors
If sucrose is replaced with fructose and inulin, then sugar content is reduced, but bulk and structure are compromised
Solution Approach 1:
The patent employs composite materials by combining fructose with inulin and other functional ingredients to replace sucrose. This composite approach allows the reformulated sugar system to provide both the reduced sugar content and the bulk and structure that sucrose previously contributed to the product.
4Object-affected harmful factors
If salt and sodium-containing leaveners are reduced or replaced, then sodium content is reduced, but leavening and flavor are affected
Solution Approach 1:
The patent changes the chemical composition of the leavening system by replacing sodium-containing leaveners with potassium-containing alternatives, altering the ionic composition while maintaining leavening function. This parameter change allows reduction of sodium content while preserving product rise and texture.
Solution Approach 2:
The patent introduces intermediary substances such as potassium bicarbonate and alternative leavening agents that mediate the leavening process without requiring sodium. These intermediaries enable the reduction of harmful sodium content while maintaining the essential leavening function through different chemical mechanisms.
5Object-affected harmful factors
If cocoa powder amount is reduced, then saturated fat content is reduced, but chocolate flavor intensity is compromised
Solution Approach 1:
The patent changes the parameters of the cocoa component by using reduced amounts of cocoa powder in combination with alternative flavor enhancers and sweeteners. This parameter change allows reduction of saturated fat content while compensating for chocolate flavor intensity through other means.
Solution Approach 2:
The patent introduces intermediary flavor compounds and sweeteners that mediate the chocolate flavor experience. These intermediaries compensate for the reduced cocoa powder content, allowing the product to maintain chocolate flavor intensity while reducing saturated fat from cocoa-based sources.
Data Source
AI summary
A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. The snack product has a relatively high moisture content, preferably about 5 wt % to about 20 wt %. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), a plurality of crispy protein inclusions, and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making the reduced SFSS, shelf-stable, indulgent, soft-baked snack product with the crispy protein inclusions includes a step of baking the dough composition.