Nut Butter Spread with Stabilizing Fat for High Protein Texture
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Ready-to-eat protein products, such as nut butter spreads, face challenges in maintaining desirable texture and shelf stability due to high protein content, which often leads to oil separation and astringency issues.
Innovation Solution
A food composition comprising at least 50% nut butter by weight, 25% protein by weight from powdered ingredients, and 14-22% stabilizing fat contributing lauric acid, with a specific solid fat content profile and rheology characteristics that enhance spreadability and shelf stability up to 60 days, while maintaining a creamy texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high protein content is added to nut butter spreads, then protein nutritional value is improved, but texture quality deteriorates due to astringency and loss of creaminess
Solution Approach 1:
The patent changes the physical state parameter of the protein ingredient from liquid to powdered form, and controls the particle size distribution (D10, D50, D90 values) to achieve both high protein content (25-40%) and desirable texture properties without astringency
Solution Approach 2:
The patent creates a composite system combining nut butter base with specific powdered protein ingredients and stabilizing fats, where the interaction between these components produces a synergistic effect that maintains creaminess while achieving high protein content
2Adaptability or versatility
If additional ingredients are combined with nut butter to create nut butter-based foods, then product versatility is improved, but characteristic texture attributes deteriorate
Solution Approach 1:
The patent applies local quality by using finely powdered ingredients with specific particle size distributions that maintain the local texture characteristics of nut butter in different regions of the product, ensuring creaminess is preserved even with multiple ingredients
Solution Approach 2:
The patent changes the physical parameters of added ingredients (using powdered form with controlled particle sizes) to minimize their impact on the overall texture while still achieving product versatility and functional properties
3Quantity of substance
If high protein content is achieved in ready-to-eat products, then nutritional value is improved, but shelf stability deteriorates due to oil separation
Solution Approach 1:
The patent introduces stabilizing fat as an intermediary component that mediates between the high protein content and the oil phase, preventing oil separation and maintaining composition stability throughout shelf life while allowing 25-40% protein content
Solution Approach 2:
The patent creates a stable composite system where powdered protein, stabilizing fat, and nut butter components interact to form a homogeneous structure that resists phase separation and maintains shelf stability
4Quantity of substance
If powdered protein ingredients are added to achieve high protein content, then protein concentration is improved, but manufacturing complexity increases due to particle size control requirements
Solution Approach 1:
The patent specifies precise particle size parameters (D10, D50, D90 values) for powdered protein ingredients, transforming the complexity of protein incorporation into a controlled parameter specification that ensures both high protein content and desirable texture without requiring complex manufacturing processes
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 achieves significant shelf stability with minimal oil separation and a creamy texture reminiscent of natural nut butter spreads, avoiding astringency and ensuring ease of consumption without requiring significant force, while maintaining a pleasant mouthfeel.
Implementation Method 1
a stabilizing fat in an amount of 14% to 22% by weight of the food, the stabilizing fat contributing lauric acid in an amount of 3% to 10% by weight of the food
Implementation Method 2
a texture that exhibits a decrease in shear resistance at 37° C relative to 21° C
Data Source
Figure 1
Figure 2
Figure 3
AI summary
Described herein is a food that is suitable for use as a shelf stable nut butter based spread. 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 natural nut butter spread or a stabilized nut butter spread despite having a high protein content.