High Protein Nut Butter Formulation for Shelf Stability
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Solution Overview
Problem
Existing ready-to-eat protein products, particularly nut butter-based foods, face challenges in retaining desirable texture attributes and achieving high protein content without compromising shelf stability and flavor.
Innovation Solution
A high protein food formulation that includes at least 50% nut butter by weight, a powdered protein ingredient contributing at least 12% protein, a stabilizing fat with specific solid fat content profiles, and a powdered food ingredient, which together provide a desirable texture and extended shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high protein content is increased in ready-to-eat protein products, then protein content is improved, but texture and flavor attributes deteriorate
Solution Approach 1:
The patent applies parameter changes by precisely controlling the composition parameters of the food product. Specifically, it defines narrow ranges for nut butter content (50-65% by weight), stabilizing fat content (10-20% by weight), and powdered food ingredient content (5-15% by weight). It also specifies particular fat profiles including DSC endothermic peak temperature (30-35°C), rheology inflection midpoints (RIM21 and RIM37), and solid fat content profiles. These controlled parameter changes enable the product to achieve high protein content (at least 25% by weight) while maintaining desirable texture attributes such as creaminess and mouth coating, and preventing undesired texture and flavor attributes.
2Adaptability or versatility
If additional ingredients are combined with nut butter to achieve properties suitable for other foods, then food versatility is improved, but texture attributes characteristic of nut butters deteriorate
Solution Approach 1:
The patent applies parameter changes by defining specific composition ranges and fat profiles that preserve nut butter texture attributes while enabling versatility. The stabilizing fat is specified to have a DSC endothermic peak between 30°C and 35°C, rheology inflection midpoints at specific temperatures (RIM21 and RIM37 with RIM37 at least 1×10^1 Pa greater than RIM21), and solid fat content profiles with specific slopes and intercepts. These controlled parameter changes allow the product to maintain creaminess and mouth coating (characteristic nut butter textures) while being suitable for various food applications including spreads, toppings, and fillings.
Solution Approach 2:
The patent applies composite materials by creating a formulated food product that combines nut butter with specific amounts of stabilizing fat and powdered food ingredients. The composite structure consists of nut butter (50-65% by weight), stabilizing fat (10-20% by weight), and powdered food ingredient (5-15% by weight), where each component contributes specific properties. This composite approach enables the product to achieve high protein content, maintain desirable texture attributes, and extend shelf life while remaining versatile for multiple food applications.
3Object-generated harmful factors
If nut butter content is increased to maintain texture attributes, then texture quality is improved, but shelf stability deteriorates
Solution Approach 1:
The patent applies parameter changes by defining specific composition ranges and fat profiles that simultaneously achieve high protein content and extended shelf life. The stabilizing fat is specified to have a DSC endothermic peak between 30°C and 35°C, which provides thermal stability, and rheology inflection midpoints that ensure proper texture. The solid fat content profile is controlled with specific slopes (m between -2 and -5) and intercepts (b between 95°C and 140°C). These controlled parameter changes enable the product to maintain creaminess and mouth coating while achieving at least 60 days shelf life with minimal oil separation and no melting or deformation under normal storage conditions.
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 formulation achieves a high protein content of at least 25% while maintaining a creamy texture reminiscent of stabilized nut butter spreads, with improved shelf stability and resistance to melting and deformation.
Implementation Method 1
a stabilizing fat in an amount of about 10% to about 20% by weight of the food; a differential scanning calorimetry (DSC) profile having a stabilizing fat endothermic peak between 30° C. and 35° C., and a rheology inflection midpoint at 21° C. (RIM21) and a rheology inflection midpoint at 37° C. (RIM37)
Data Source
AI summary
Described herein is a food that is suitable for use as a filling or topping for a shelf stable snack. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a stabilized nut butter spread despite being resistant to melting and deformation during shipping, handling, and storage.