Dual-Texture Protein Bar Moisture Barrier
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Solution Overview
Problem
Traditional high-protein food product bars with high-protein nougat experience water migration, leading to reduced shelf life and undesirable texture, often requiring enrobing with low-protein, high-sugar coatings that diminish nutritional value and aesthetics.
Innovation Solution
A dual-layered snack bar with a first layer comprising a conglomerate of rolled oats, protein crisps, and nuts bound by binder syrup, and a second layer of high-protein nougat, both exposed and formed without enrobing, ensuring a total protein concentration of at least 25% by weight.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high-protein nougat is used in food product bars, then protein content is improved, but water migration occurs leading to reduced shelf life and undesirable texture
Solution Approach 1:
A moisture barrier layer is introduced as an intermediary between the high-protein nougat layer and the external environment. This barrier layer prevents water migration from the nougat while allowing the high-protein content to be maintained, thereby extending shelf life without compromising protein quality.
Solution Approach 2:
The food product bar is structured as a composite material system with distinct layers: a high-protein nougat layer and a moisture barrier layer. This composite structure allows each layer to perform its specific function - the nougat provides protein while the barrier prevents water migration, resolving the contradiction between high protein content and shelf stability.
2Reliability
If enrobing with low-protein, high-sugar coating is applied, then moisture preservation is improved, but nutritional value deteriorates
Solution Approach 1:
Instead of uniformly enrobing the entire product with low-nutritional coating, the moisture barrier is applied only where necessary - as a thin layer directly contacting the high-protein nougat. This localized application preserves moisture where needed while minimizing the amount of low-nutritional material used, thereby maintaining overall nutritional value.
3Reliability
If enrobing with high-sugar coating is applied, then moisture preservation is improved, but aesthetics deteriorate by concealing high-protein layers
Solution Approach 1:
The moisture barrier layer is applied locally only to the high-protein nougat surfaces that require protection, rather than completely enveloping the product. This allows the high-protein layers to remain visible and aesthetically appealing while still providing the necessary moisture preservation where it is most needed.
Data Source
Figure 1~4
Figure 5
AI summary
A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.