Low Fat Peanut Butter Slices via Viscosity Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing peanut butter packaging methods do not offer low fat, all-natural peanut butter slices that can be easily separated and used without sticking to packaging, which is a healthier option for consumers.
Innovation Solution
The process involves roasting peanuts, extracting most of the oil to create a low fat peanut powder, mixing it with water to achieve a high viscosity, and forming it into slices packaged between inert materials, allowing easy separation without additives like emulsifiers or stabilizers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional high fat peanut butter is used to make sliced peanut butter, then the peanut butter slices can be easily formed and packaged, but the fat content remains high which is unhealthy for consumers
Solution Approach 1:
The patent extracts and removes excess peanut oil from the peanut butter through centrifugal separation and pressing processes, reducing fat content from conventional levels to less than 10% while maintaining the spreadable consistency needed for slice formation
Solution Approach 2:
The patent changes the physical and chemical parameters of peanut butter by adding specific amounts of water (5-20% by weight) and allowing fermentation, which transforms the fat-reduced peanut paste into a product with appropriate viscosity and spreadability for slicing without requiring high fat content
2Quantity of substance
If low fat peanut butter is used to make peanut butter slices, then the health benefits are improved, but the peanut butter may become too dry and sticky to separate easily from packaging material
Solution Approach 1:
The patent adjusts the water content parameter to 5-20% by weight of the peanut powder, which provides sufficient moisture to prevent sticking to packaging material while maintaining low fat content, achieving both health benefits and ease of separation
Solution Approach 2:
The patent uses inert packaging material as an intermediary between the low fat peanut butter slices and the external environment, preventing direct adhesion and enabling easy separation despite the reduced fat content that would otherwise increase stickiness
3Reliability
If peanut butter is dispensed from glass jars or rigid containers, then the peanut butter is preserved, but removal of the peanut butter requires knives or utensils which is inconvenient
Solution Approach 1:
The patent divides the peanut butter into individual pre-sliced portions, each packaged separately in inert material, allowing consumers to take out single slices without needing knives or utensils, while the overall package maintains preservation through individual sealing
4Ease of manufacture
If emulsifiers and stabilizers are added to peanut butter to maintain consistency, then the peanut butter can be formed into slices, but the product is no longer all-natural and may cause allergic reactions
Solution Approach 1:
The patent achieves slice-forming consistency by changing parameters such as water content (5-20%), fermentation time (1-7 days), and particle size through controlled grinding, eliminating the need for emulsifiers and stabilizers while maintaining manufacturability
Solution Approach 2:
The patent uses simple, natural ingredients (peanut powder, water, salt, sugar, fermentation cultures) that are safe for sensitive consumers, replacing complex chemical additives with basic food-grade components that reduce allergic reaction risks
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 result is all-natural, low fat peanut butter slices that are non-sticky, easy to apply, and maintain a natural taste and texture, offering improved convenience and health benefits over conventional high fat peanut butter slices.
Implementation Method 1
mixed with water to achieve a high viscosity, and forming it into slices packaged between inert materials, allowing easy separation without sticking
Data Source
AI summary
Low fat peanut butter food slices that are all natural, made from dehydrated peanut powder, and having nothing added thereto but water, or water with honey and or salt dissolved therein. The peanut butter food slices have a viscosity in the range of 800,000 centipoise to 2,000,000 centipoise which is much thicker than regular peanut butter which has a viscosity in the range of 150,000 centipoise to 250,000 centipoise.