Soft Baked Snack Protein Matrix Texture Stability
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Solution Overview
Problem
Shelf-stable high protein baked snacks often suffer from dry texture and hardening over shelf life, failing to maintain a desirable eating experience.
Innovation Solution
A soft baked snack composition with a matrix comprising 65-90% weight, including 8-20% protein, 15-30% syrup, 5-15% dry sugar, and 10-20% fat, along with specific ratios of collagen, hydrolyzed dairy protein, structural protein, and structure setting protein, which retains a soft texture and moistness over at least 3 months.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high protein content is used in ready-to-eat baked snacks, then nutritional needs are met, but texture becomes dry and hard over shelf life
Solution Approach 1:
The patent changes the parameters of the protein composition by specifying a ratio of gel-forming proteins (collagen, hydrolyzed dairy protein) to structural proteins (soy protein, calcium caseinate, egg white) from 1:1 to 1:3. This parameter change enables the protein matrix to maintain both high protein content (8-20%) and texture stability over shelf life, resolving the contradiction between nutritional needs and texture quality.
Solution Approach 2:
The patent uses a composite protein system combining multiple protein types (collagen, hydrolyzed dairy protein, soy protein, calcium caseinate, egg white) in specific proportions. This composite material approach allows the snack to achieve high protein content while maintaining desirable texture characteristics throughout shelf life, as different proteins contribute different functional properties that complement each other.
2Ease of operation
If shelf stable baked snack items are made, then convenience is improved, but texture hardening occurs over time
Solution Approach 1:
The patent specifies a moisture content range of 7-16% in the baked snack, which is higher than conventional shelf-stable snacks. This parameter change, combined with the specific protein ratio and inclusion of syrup and fat, allows the snack to remain soft and moist throughout shelf life while still being shelf-stable and ready-to-eat, resolving the contradiction between convenience and texture quality over time.
3Stability of the object's composition
If soft baked snack texture is achieved, then eating experience is improved, but hardening over shelf life is more pronounced
Solution Approach 1:
The patent employs a composite material system consisting of gel-forming proteins (collagen, hydrolyzed dairy protein), structural proteins (soy protein, calcium caseinate, egg white), syrup, fat, and particulates. This composite structure creates a protein matrix that maintains soft texture throughout shelf life. The gel-forming proteins provide moisture retention, while structural proteins provide framework stability, and fat/syrup contribute to mouthfeel and prevent drying, collectively resolving the contradiction between soft texture and shelf life stability.
Data Source
AI summary
A soft baked snack including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelf life is described. The high protein matrix includes collagen, a hydrolyzed dairy protein, a structural protein, and structure setting protein to achieve a desired eating experience. Methods of making a soft baked snack are also disclosed.