Shelf-Stable Spreadable Cream Using Legume and Nut Emulsions
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Solution Overview
Problem
Conventional spreadable creams are high in calories, saturated fats, and sugar, making them unhealthy for health-conscious consumers, particularly children, while attempts to reduce these components often result in products with poor texture and taste.
Innovation Solution
A shelf-stable spreadable cream formulation comprising 5-45% legumes and 5-55% nuts, with a moisture content of at least 1%, providing a stable emulsion and optimal organoleptic properties, and containing no added oils or preservatives, while being low in saturated fats and cholesterol.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional spreadable creams use high fat and sugar content, then texture and taste are improved, but calorie content and saturated fat increase making the product unhealthy
Solution Approach 1:
The patent changes the compositional parameters by replacing conventional high-fat formulations (31g fat per 100g) with a legume-based formulation containing only 3-15g fat per 100g, while adjusting sugar content to 15-40g per 100g. This parameter change achieves lower calorie content (200-400 Kcal per 100g) while maintaining spreadability and organoleptic properties through the unique properties of legume flours and starches
Solution Approach 2:
The patent uses composite materials by combining legume flours (such as chickpea, lentil, or bean flour) with nuts, sweeteners, and flavorings to create a new spreadable cream composition. This composite approach allows the product to achieve desirable texture and taste without relying on high amounts of conventional fats and sugars, thereby reducing calorie content and saturated fat
2Object-affected harmful factors
If fat content is reduced to lower calories and saturated fat, then health benefits are improved, but texture and taste deteriorate
Solution Approach 1:
The patent introduces legume flours and starches as intermediary substances that replace the functional role of fats in providing texture and mouthfeel. These legume-based components act as mediators that can deliver creamy texture and spreadability without the high calorie and saturated fat content of conventional fat sources, thus bridging the gap between health requirements and sensory quality
3Ease of operation
If conventional high-fat formulations are used, then spreadability and organoleptic properties are maintained, but the product is not appealing to health-conscious consumers
Solution Approach 1:
The patent modifies the nutritional parameters of the spreadable cream by reducing fat content from 31g per 100g to 3-15g per 100g and adjusting carbohydrate and protein content through legume ingredients. These parameter changes result in lower calorie content (200-400 Kcal per 100g) while preserving spreadability and organoleptic properties, making the product appealing to health-conscious consumers
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 cream achieves a balanced nutritional profile with reduced calorie and saturated fat content, maintaining excellent texture and taste, making it a healthier and more appealing option compared to conventional spreads.
Implementation Method 1
a shelf-stable spreadable cream comprising, in dry weight percent, based on the total dry weight of the spreadable cream, 5-45% legumes and 5-55% nuts
Data Source
AI summary
The invention refers to a shelf-stable spreadable cream comprising, in dry weight percent, based on the total dry weight of the spreadable cream, 5-45% legumes and 5-55% nuts.The invention also refers to a method for the production of the shelf-stable spreadable cream of the invention comprising the steps of: a) mixing the ingredients of a spreadable cream composition comprising, in dry weight percent, based on the total dry weight of the spreadable cream composition, 5-45% legumes and 5-55% nuts, thus obtaining an emulsified spreadable cream composition; b) heat treating the spreadable cream composition of step a); and c) packaging the emulsified spreadable cream composition.The invention also refers to the shelf-stable spreadable cream obtainable by the method of the invention.