Self-Supporting Fruit Seed Snack Composition Without Added Binders
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing snacks, particularly ultraprocessed ones, lack nutritional value, are high in sugar and low in protein and fiber, and face challenges in achieving a commercially viable, shelf-stable, self-supporting structure that is affordable and palatable.
Innovation Solution
A food item composition comprising 30-50% mashed dried fruit, 30-50% seed meal, 1-20% legume meal, and up to 34% other natural ingredients, excluding traditional binding agents, to create a self-supporting structure with a density of 1.25-1.65 g/cm³, providing nutritional value and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If traditional binding agents (sugar, glucose syrup, HFCS) are used to create self-supporting structures, then the structural integrity and palatability are improved, but the nutritional value deteriorates (high sugar content, low protein and fiber)
Solution Approach 1:
The patent removes traditional binding agents (sugar, glucose syrup, HFCS) from the formulation and extracts their binding function to be performed by natural ingredients. The dried fruit provides natural adhesion through its own properties, eliminating the need for added sugars while maintaining structural integrity.
Solution Approach 2:
The patent changes the compositional parameters by replacing refined sugar with whole dried fruits that contain fiber, protein, and natural sugars. This parameter change transforms the binding mechanism from chemical adhesion (sugar molecules) to physical adhesion through fiber networks and natural fruit properties.
2Ease of operation
If processed foods are used to achieve self-supporting structures, then the palatability and commercial viability are improved, but the nutritional quality deteriorates (low protein, low fiber, high sugar)
Solution Approach 1:
The patent creates a composite food structure using dried fruit, seed meal, and legume meal combined in specific ratios. This composite approach integrates the adhesive properties of dried fruit with the protein and fiber content of seeds and legumes, achieving both palatability and nutritional quality simultaneously.
3Quantity of substance
If natural ingredients are used to improve nutritional value, then the health benefits are improved, but the structural stability and shelf life deteriorate (require refrigeration, quick degradation)
Solution Approach 1:
The patent employs the self-service principle by using dried fruit to provide both structural binding and preservation functions. The natural sugars and acids in the dried fruit create a self-preserving environment that inhibits microbial growth, eliminating the need for refrigeration while maintaining shelf stability.
4Quantity of substance
If whole ingredients are used to create self-supporting structures, then the nutritional quality is improved, but the manufacturing complexity and cost increase
Solution Approach 1:
The patent applies preliminary action by pre-processing the ingredients into appropriate forms (dried fruit, seed meal, legume meal) before final assembly. This pre-processing simplifies the manufacturing process by eliminating the need for complex preparation steps during production, while maintaining the nutritional quality of whole ingredients.
Data Source
AI summary
The food item can have a solid structure occupying a volume and weighing at least 20 grams and having a density between 1.25 g/cm3 and 1.65 g/cm3, the solid structure having a mix of: between 30 and 50% by weight of a mashed dried fruit; between 35 and 50% by weight of a seed meal; and between 1 and 20% by weight of a legume meal, the latter three ingredients forming a nutritious self-supporting matrix of whole ingredients to which flavoring and/or other ingredients may be added for consumer enjoyment.