Plant-Based Confectionery with Aerated Nougat Matrix
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Solution Overview
Problem
There is a need for plant-based alternatives to traditional confectionery products like nougat and caramel that do not contain animal-derived ingredients, as they are difficult to manufacture and often contain dairy or egg proteins, making them unsuitable for vegan or dairy-free diets, while maintaining the taste and texture of standard milk chocolate confectionery.
Innovation Solution
A plant-based food product comprising 1-65 wt % plant-based nougat, 25-65 wt % plant-based caramel, and 15-55 wt % plant-based chocolate, where the nougat is made with plant-based protein, sugar syrup, and flavoring, and the caramel is made with plant-based milk, plant-based fat, and sugar syrup, allowing for a stable aerated sugar network without animal-derived stabilizers, and the chocolate provides a composite confectionery product with favorable processability and rheological properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional animal-derived ingredients (milk, egg white, dairy protein) are used in confectionery products like nougat and caramel, then the taste and texture are improved, but the product becomes unsuitable for vegan or dairy-free diets and more difficult to manufacture
Solution Approach 1:
The patent removes animal-derived ingredients (milk, egg white, dairy protein) from the confectionery formulation and replaces them with plant-based alternatives. Specifically, plant-based proteins are used instead of egg white for aeration stability, and plant-based milks are used instead of dairy milk for caramel production, thereby making the product suitable for vegan and dairy-free diets while maintaining manufacturability
Solution Approach 2:
The patent modifies the chemical composition parameters of the confectionery by substituting animal-derived proteins with plant-based proteins having different amino acid profiles and functional properties. This requires adjusting formulation parameters such as protein concentration, pH, and aeration conditions to achieve comparable texture and stability without animal ingredients
2Reliability
If plant-based ingredients are used to replace animal-derived ingredients, then the product becomes suitable for vegan diets, but the taste and mouthfeel may be compromised
Solution Approach 1:
The patent employs composite material strategies by combining multiple plant-based ingredients to replicate the functional properties of animal-derived ingredients. Plant-based proteins are combined with specific fats, sugars, and aeration agents to create a composite nougat matrix that mimics the texture and mouthfeel of traditional egg-white-based nougat. Similarly, plant-based milks are combined with fats and sugars to recreate the creamy mouthfeel of dairy-based caramels
Solution Approach 2:
The patent optimizes sensory properties by carefully adjusting formulation parameters including protein concentration, fat content, sugar composition, moisture levels, and aeration density. These parameter modifications enable the plant-based formulation to achieve taste and mouthfeel characteristics comparable to traditional animal-based confectionery
3Adaptability or versatility
If complex plant-based formulations are developed to match traditional confectionery, then consumer acceptance improves, but the formulation complexity and production cost increase
Solution Approach 1:
The patent achieves consumer acceptance by creating a versatile plant-based formulation platform that can produce multiple confectionery products (nougat, caramel, composite bars) using a core set of plant-based ingredients. The formulation is designed to be adaptable across different product types while maintaining consistent quality, thereby reducing overall formulation complexity compared to developing separate specialized formulations for each product variant
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 plant-based food product scores well in consumer taste tests, offering an acceptable alternative to animal-derived ingredient-containing confectionery products, with improved manufacturing ease and sensory properties comparable to traditional confectionery.
Implementation Method 1
the nougat is made with plant-based protein, sugar syrup, and flavoring, and the caramel is made with plant-based milk, plant-based fat, and sugar syrup, allowing for a stable aerated sugar network without animal-derived stabilizers
Data Source
AI summary
The invention relates to a plant based food product, more particularly a plant based composite confectionery product comprising 1-65 wt %, or 1-40 wt %, or 10-30 wt %, or 15-25 wt % plant-based nougat, wherein the plant-based nougat comprises plant-based protein, sugar syrup, and a flavouring component; and a component selected from 25-65 wt %, or 35-55 wt %, or 40-50 wt % plant-based caramel, wherein the plant-based caramel comprises a plant-based milk, plant-based fat, and sugar syrup; and 15-55 wt %, or 25-45 wt %, or 30-40 wt % plant-based chocolate.