Syrup Binder Composition for Moisture-Stable Cereal and Nut Snacks
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Solution Overview
Problem
Traditional syrup-based preparations of compound sachima containing extruded or puffed cereal and/or nuts result in a dampened texture and shortened shelf-life, lacking effective solutions in existing patent applications.
Innovation Solution
A syrup binder system comprising sugar, polyol, dietary fiber with high water holding capacity, emulsifier, edible oil, and optionally cellulose or its derivatives, maintains product texture and extends shelf-life by reducing moisture migration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If traditional syrup is used to prepare compound sachima containing extruded or puffed cereal and/or nuts, then the product can be manufactured, but the product exhibits dampened texture and taste after less than one week with shortened shelf-life
Solution Approach 1:
The patent modifies the chemical composition parameters of the syrup binder by incorporating specific ingredients (sugar alcohol, dietary fiber, emulsifier, edible oil) in optimized proportions. This changes the physical and chemical properties of the syrup system to reduce moisture migration and prevent dampening, thereby extending shelf-life while maintaining texture stability for 9-10 months.
Solution Approach 2:
The patent creates a composite syrup binder system combining multiple functional ingredients: sugar alcohol (for moisture control), dietary fiber (for water holding capacity), emulsifier (for stability), and edible oil (for texture). This composite material works synergistically to prevent moisture migration and maintain product quality over extended periods.
2Adaptability or versatility
If extruded or puffed cereal and/or nuts are added to deep-fried noodles in compound sachima, then product diversity and consumer choice are increased, but moisture migration occurs leading to dampened texture and shortened shelf-life
Solution Approach 1:
The patent introduces a specially formulated syrup binder as an intermediary substance between the extruded/puffed cereal and nuts and the deep-fried noodles. This mediator controls moisture distribution and prevents direct moisture migration between components, allowing product diversity while maintaining compositional stability.
Solution Approach 2:
The syrup binder's chemical composition is optimized with specific ratios of sugar alcohol, dietary fiber, emulsifier, and edible oil to create a moisture-barrier effect. This parameter optimization enables the system to accommodate diverse ingredients (extruded cereal, puffed cereal, nuts) while preventing moisture-related degradation.
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 syrup binder system ensures a shelf-life of 9-10 months with maintained texture and taste, effectively preventing moisture migration in foods like compound sachima, cereal bars, and crunchy rice candy.
Implementation Method 1
dietary fiber having a water holding capacity (WHC) greater than 8 ml/g
Implementation Method 2
an emulsifier
Implementation Method 3
a syrup binder system comprising a sugar, a polyol
Data Source
AI summary
The present invention relates to the food field. Specifically, the present invention relates to a syrup binder system for preparing a food containing extruded or puffed cereal and/or nuts, such as compound sachima (complexed sachima), cereal bars, crunchy rice candy or nut bars, etc., a preparation process and use thereof, and a food containing the syrup binder system.