Nut Paste Coating Viscosity via Flour and Oil
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Solution Overview
Problem
Food products with nut or legume paste coatings often experience low viscosity, leading to rapid diffusion and issues with taste, equipment hygiene, and packaging, and existing solutions using additives like emulsifiers or wax face challenges such as labeling problems and sustainability concerns.
Innovation Solution
A food coating composition comprising between 50% and 95% nut or legume paste, 1% to 30% liquid oil from a different source, and 5% to 30% flour, without palm oil, which enhances viscosity and reduces oiling out, using high oleic sunflower oil and defatted sunflower flour to maintain low saturated fat content and improve organoleptic properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If nut paste or legume paste is used as food coating, then the coating provides good taste and natural appearance, but the paste has low viscosity causing rapid diffusion and oiling out
Solution Approach 1:
The patent combines nut paste or legume paste with flour and liquid oil to create a composite food coating. This composite structure addresses the viscosity issue by incorporating flour (which provides bulk and structure) and liquid oil (which modifies the texture and prevents excessive diffusion), while maintaining the natural taste and appearance characteristics of the nut or legume paste.
2Stability of the object's composition
If additives like emulsifiers or wax are added to increase viscosity and reduce oiling out, then the coating stability improves, but labeling problems and sustainability concerns arise
Solution Approach 1:
The patent extracts and eliminates the need for conventional additives like emulsifiers and wax by using only natural ingredients (nut paste, flour, and liquid oil). This approach removes the harmful labeling issues associated with E-numbers and addresses sustainability concerns by avoiding palm oil and other controversial ingredients, while still achieving the desired coating stability through the natural properties of the ingredient combination.
Solution Approach 2:
The patent changes the compositional parameters by specifying precise ranges for the ingredients: 50-95% nut paste or legume paste, 1-30% liquid oil, and 5-30% flour. These parameter adjustments optimize the balance between viscosity, oiling out prevention, and natural composition, achieving coating stability through controlled ingredient proportions rather than additives.
3Ease of operation
If liquid oil is added to the paste to improve texture and prevent drying, then the coating workability improves, but the oiling out problem worsens
Solution Approach 1:
The patent introduces flour as an intermediary substance that mediates between the liquid oil and nut paste. The flour absorbs excess oil, provides structural framework, and controls the flow characteristics of the coating. This intermediary approach allows the coating to remain workable and smooth while preventing excessive oiling out, as the flour acts as a buffer that regulates oil distribution.
Data Source
AI summary
The present invention relates to a foodstuff comprising a food coating on its exterior surface, wherein said food coating comprises i) between 50% and 95% of a nut paste or legume paste; ii) between 1% and 30% of a liquid oil, wherein said liquid oil is not from the same source as the paste; and iii) between 5% and 30% of a flour; and wherein the food coating does not comprise palm oil, and wherein between 5 to 100% of the foodstuff exterior surface is in direct contact with the food coating.