Nut Butter Composition with Firming Agent for Structural Integrity
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Solution Overview
Problem
Nut butters have poor handling characteristics, making them challenging for manufacturing, handling, and storing shelf-stable snacks, as they tend to be too soft and lack structural integrity.
Innovation Solution
A nut butter-based composition with a unique putty-like texture is developed, comprising a moisture content of less than 1%, a nut butter content of 25-70% by weight, a fat system of 5-20% by weight, sugar of 15-30% by weight, and a firming agent of 10-55% by weight, which allows for improved handling and formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If traditional nut butter is used, then nutty flavor and plant-based protein are provided, but handling characteristics are poor and structural integrity is lacking
Solution Approach 1:
The patent creates a composite material by combining nut butter with a firming agent (starch) and fat system. This composite structure provides both the desired nutty flavor and protein from the nut butter while the starch and fat components provide structural integrity and improved handling characteristics. The firming agent forms a gel matrix that traps the nut butter, creating a material that is easier to handle and maintains shape at room temperature.
Solution Approach 2:
The patent changes the physical and chemical parameters of the nut butter system by controlling moisture content (less than 1%), adjusting fat composition (including fats with melting points of 38-48°C and 50-60°C), and optimizing the ratio of nut butter to firming agent. These parameter changes transform the soft, difficult-to-handle nut butter into a firm, manageable composition with putty-like texture.
2Ease of operation
If nut butter is made softer for easier handling, then ease of operation improves, but ability to retain shape at room temperature deteriorates
Solution Approach 1:
The patent utilizes phase transitions of the fat system to achieve the desired properties. The fat composition includes fats with specific melting points (38-48°C and 50-60°C) that undergo phase transitions at room temperature. This creates a material that is soft and formable at processing temperatures but firms up and retains shape at room temperature, effectively using the phase change behavior to resolve the contradiction between ease of formation and shape retention.
Data Source
AI summary
Nut butter-based compositions having a novel texture are provided herein. A composition provided herein includes a nut butter, a fat system, a sugar, and a firming agent. Methods of making a nut butter-based composition and food products that include a nut butter-based composition are also described.