Nut Butter Continuous Phase for Shelf Stability Without Oil Separation
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Solution Overview
Problem
Current shelf stable foods limit the integration and utilization of nut butters as a major ingredient, failing to deliver desired texture and often resulting in oil separation and structural instability.
Innovation Solution
A shelf-stable food composition comprising a continuous component with nut butter, structuring fat, syrup, and added micro-particulates, which forms a stable and creamy texture through a capillary network when combined with sufficient shear, allowing nut butter to act as a binder for macro-particulates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If nut butter is integrated into shelf stable foods in conventional ways, then the food can be made shelf stable, but the texture is poor and oil separation occurs
Solution Approach 1:
The patent changes the physical and chemical parameters of the nut butter by controlling particle size (reducing to fine particles), adjusting fat content (20-40% of continuous phase), and modifying moisture content. These parameter changes transform the nut butter from a conventional ingredient into a functional continuous phase that prevents oil separation while providing desirable texture.
Solution Approach 2:
The patent creates a composite continuous phase combining nut butter with specific ratios of fat (20-40%), syrup or honey (10-30%), and protein (5-20%). This composite formulation synergistically combines the binding properties of nut butter with the stabilizing effects of fat, syrup, and protein to achieve both shelf stability and superior texture.
2Adaptability or versatility
If nut butter is used as a major ingredient in shelf stable foods, then variety and flavor are improved, but structural instability and oil separation occur
Solution Approach 1:
The patent applies parameter changes by controlling the particle size of nut butter particles (reducing to fine particles that form a continuous phase), adjusting fat content (20-40% of continuous phase), and modifying moisture content. These controlled parameter changes enable nut butter to serve as a stable continuous phase that maintains structural integrity while providing flavor variety.
Solution Approach 2:
The patent introduces fat, syrup, and protein as intermediary substances that mediate between the nut butter and other food components. These intermediaries form a stable continuous phase that bridges nut butter particles, preventing oil separation and maintaining structural stability while allowing diverse flavor combinations.
3Ease of manufacture
If conventional nut butter formulations are used, then ease of manufacture is maintained, but oil separation and structural instability occur
Solution Approach 1:
The patent implements parameter changes by specifying precise ranges for fat content (20-40% of continuous phase), syrup or honey content (10-30%), and protein content (5-20%). These standardized parameter ranges enable consistent manufacturing while ensuring the formulation resists oil separation and maintains structural stability throughout shelf life.
Solution Approach 2:
The patent develops a composite material system combining nut butter with fat, syrup, and protein in specific ratios. This composite formulation provides a stable continuous phase that is easy to manufacture using conventional equipment while effectively preventing oil separation and maintaining structural integrity.
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 composition maintains a stable structure, flavor, and texture over a month at room temperature, resisting oil separation and deformation, and can be used to create products like snack bars with integrated macro-particulates.
Implementation Method 1
forms a stable and creamy texture through a capillary network when combined with sufficient shear
Data Source
AI summary
Described is a shelf stable food composition that includes a novel continuous component that incorporates a nut butter as a major ingredient. A continuous component includes a nut butter, a structuring fat, a syrup, and added micro-particulates, and remains surprisingly stable over a room temperature shelf life. In some cases, a shelf stable food composition can also include a macro-particulate component in an amount of up to 60% by weight of the food composition. Methods of making a shelf stable food composition are also described.