US 12,317,910 B2
Shelf-stable food composition
Roy Bechtold, St. Louis Park, MN (US); Rachel Beck, St. Louis Park, MN (US); Michael Li, St. Louis Park, MN (US); and Emily Rotvold, Eden Prairie, MN (US)
Assigned to General Mills, Inc., Minneapolis, MN (US)
Filed by General Mills, Inc., Minneapolis, MN (US)
Filed on Jun. 24, 2021, as Appl. No. 17/356,705.
Claims priority of provisional application 63/043,202, filed on Jun. 24, 2020.
Prior Publication US 2021/0401012 A1, Dec. 30, 2021
Int. Cl. A23L 29/30 (2016.01); A23L 25/00 (2016.01); A23L 25/10 (2016.01); A23L 29/212 (2016.01); A23L 33/115 (2016.01); A23L 33/19 (2016.01)
CPC A23L 25/10 (2016.08) [A23L 25/30 (2016.08); A23L 29/212 (2016.08); A23L 29/30 (2016.08); A23L 33/115 (2016.08); A23L 33/19 (2016.08)] 19 Claims
OG exemplary drawing
 
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.