Shelf-stable food composition
AssigneeGeneral Mills, Inc.
InventorsRoy Bechtold, Rachel Beck, Michael Li, Emily Rotvold
Life of this patent
Estimating the term…
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.
Claims19
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.
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.
Dependencies are inferred from the claim text.