Shelf-stable food composition

Patent metadata

Field	Value
Publication number	US-12317910-B2
Application number	US-202117356705-A
Country	US
Kind code	B2
Filing date	Jun 24, 2021
Priority date	Jun 24, 2020
Publication date	Jun 3, 2025
Grant date	Jun 3, 2025

Abstract

Described is a shelf stable food composition that includes a novel continuous component that incorporates a nut butter as a major ingredient. A continuous component includes a nut butter, a structuring fat, a syrup, and added micro-particulates, and remains surprisingly stable over a room temperature shelf life. In some cases, a shelf stable food composition can also include a macro-particulate component in an amount of up to 60% by weight of the food composition. Methods of making a shelf stable food composition are also described.

First claim

What is claimed is:

1. A shelf-stable food composition, comprising:
a. a continuous component in an amount of at least 40% by weight of the shelf-stable food composition, the continuous component having a creamy and pliable texture and including:
i. a nut butter in an amount of about 20% to about 50% by weight of the continuous component;
ii. a structuring fat in an amount of about 2% to about 35% by weight of the continuous component;
iii. a syrup in an amount of about 15% to about 45% by weight of the continuous component; and
iv. added micro-particulates in an amount of about 3% to about 25% by weight of the continuous component, at least 90% of the added micro-particulates having a particle size of less than 150 μm; and

b. a macro-particulate component in an amount of up to 60% by weight of the food composition, the macro-particulate component suspended within the continuous component to provide the shelf-stable composition with contrasting chewy and crunchy textures, wherein the shelf-stable food composition is shelf-stable at room temperature for at least 1 month,
wherein the continuous component is configured to develop a capillary network between the nut butter, the structuring fat, the syrup and the added micro-particulates.

2. The shelf-stable food composition of claim 1 , wherein the continuous component is included in an amount of 40% to 70% by weight of the shelf-stable food, and the macro-particulate component is included in an amount of 30% to 60% by weight of the shelf-stable food composition.

3. The shelf-stable food composition of claim 2 , wherein the food composition is a snack bar.

4. The shelf stable food composition of claim 1 , wherein the nut butter is included in an amount of about 30% to about 45% by weight of the continuous component.

5. The shelf-stable food composition of claim 1 , wherein the structuring fat includes a liquid oil in an amount of up to 50% by weight of the structuring fat.

6. The shelf-stable food composition of claim 1 , wherein the continuous component has a total fat content of no higher than 30% by weight of the continuous component, wherein the total fat content comprises the structuring fat and a nut butter fat content.

7. The shelf-stable food composition of claim 1 , wherein the added micro-particulates comprise a protein, a flour, or a starch.

8. The shelf-stable food composition of claim 1 , wherein the added micro-particulates comprise a protein comprising a caseinate protein or a whey protein.

9. The shelf-stable food composition of claim 1 , wherein the syrup comprises glycerol, allulose, honey, or tapioca syrup.

10. The shelf-stable food composition of claim 1 , wherein the shelf-stable food composition further comprises a fat-based or sugar-based coating.

11. A packaged food product, comprising the shelf-stable food composition of claim 1 inside a package.

12. A method of making a shelf-stable food composition, comprising:
a. combining ingredients to produce a continuous component having a creamy and pliable texture, the ingredients including:
i. a nut butter in an amount of about 20% to about 50% by weight of the continuous component;
ii. a structuring fat in an amount of about 2% to about 25% by weight of the continuous product;
iii. a syrup in an amount of about 15% to about 45% by weight of the continuous component; and
iv. added micro-particulates in an amount of about 3% to about 10% by weight of the continuous component, at least 90% of the added micro-particulates having a particle size of less than 150 μm; and

b. combining the continuous component with a macro-particulate component and applying sufficient shear to the ingredients to homogeneously integrate each of the ingredients into the continuous component to make the shelf-stable food composition with contrasting chewy and crunchy textures, wherein the shelf-stable food composition is shelf-stable at room temperature for at least 1 month,
wherein the continuous component is configured to develop a capillary network between the nut butter, the structuring fat, the syrup and the added micro-particulates.

13. The method of claim 12 , wherein the ingredients are combined in a batch process.

14. The method of claim 12 , wherein the ingredients are combined in a continuous process.

15. The method of claim 14 , further comprising combining the added micro-particulates with the nut butter and the structuring fat prior to adding the syrup.

16. The method of claim 12 , further comprising melting the structuring fat prior to combining the ingredients.

17. The method of claim 12 , further comprising maintaining the ingredients at a temperature at or above a melting point of the structuring fat during the steps of combining the ingredients and applying shear.

18. The method of claim 12 , further comprising forming the shelf-stable food composition into pieces.

19. The method of claim 18 , further comprising packaging the pieces to produce a packaged food product.

Assignees

• Gen Mills Inc

Inventors

• Bechtold Roy
• Beck Rachel
• Li Michael
• Rotvold Emily

Classifications

• A23L33/19

  Dairy proteins · CPC title

• A23L25/30

  Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products (A23L25/10 and A23L25/40 take precedence) · CPC title

• A23L33/115 Primary

  Fatty acids or derivatives thereof; Fats or oils · CPC title

• A23L29/212

  Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title

• A23L29/30

  containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30) · CPC title