Solving the Dryness and Off-Flavors in Plant-Based Protein Bars with Vivitein™ BLG
Protein bars are nutrition bars that are specifically designed to provide a convenient and concentrated source of protein. These bars come in a variety of flavors and formulations, typically containing a combination of protein sources, such as dairy protein (e.g. whey), or other plant-based proteins (e.g. pea, oat, soy, rice, nuts, pumpkin seeds), carbohydrates, and fats, along with various vitamins and minerals.
Formulating these bars can come with several challenges. For instance, did you notice that most plant-based protein bars tend to have a bitter aftertaste and a crumbly and dry texture? Recent innovations in ingredient science are taking plant-protein bars a step forward in protein innovation, addressing their long-standing challenges of dryness, hard textures, and off-flavors.
This blog explores the key factors influencing the texture and flavor of plant-protein bars, presenting actionable insights and highlighting how specialized ingredients like Vivitein™ BLG are paving the way for delicious, chewy and vegan-friendly bars.
Why Plant-Protein Bars Fall Short
Plant-based protein bars have grown in popularity as a result of environmental and ethical considerations. However, many fail to deliver on taste and texture due to:
- Dryness and crumbliness: Poor cohesion and moisture retention result in dry, hard textures.
- Off-flavors: Pronounced "beany" notes, bitterness, astringency caused by tannins and polyphenols, and other compounds detract from the eating experience.
These challenges arise from the molecular and supramolecular properties of plant proteins, such as hydrophobicity, aggregated structures and low solubility. The good news is that these hurdles can be overcome with the right formulation strategies and ingredients.
Perfecting Texture: The Right Protein Source Blend
Proteins are the core
Proteins make up 20–50% of a recipe in high-protein bars. This means that the type of protein or the combination of proteins used can have a significant influence on the texture of the bars.
Finding the Right Balance
To achieve a chewy, cohesive texture, blending plant proteins is often required. The right blending choices can lead to synergistic textural effects, which outperform the effects of the individual ingredients. Single protein sources often fall short, while combinations enhance solubility, water retention, and structural integrity.
- Right balance of protein: Too little protein typically creates a soft, pliable bar with weak structure. Too much protein may lead to crumbly, hard textures.
Solubility and Particle Size Matter
The degree of solubility and the amount of powder particles in the bar matrix are one of the key factors driving textural differences.
- Smaller particle sizes: Finer protein particles typically lead to softer, less gritty bars, while large particles may cause an increased hardness over time.
- Higher solubility: Proteins with better solubility distribute more easily over the matrix, improving homogeneity and cohesion.
Tackling Astringency and Off-Flavors
Plant proteins are naturally rich in tannins and polyphenols, compounds that bind with saliva proteins, causing mouth dryness or astringency, and sometimes a bitter taste sensation. Moreover, plant proteins may give the protein bar a "beany" off-flavor.
Solutions for Better Flavor and Mouthfeel:
- Low levels of tannins and polyphenols: To prevent the astringency and mouth dryness often associated with plant proteins.
- Blending complementary proteins: To mask undesirable ‘beany’ flavors and balance the taste profile.
The Role of Other Ingredients: Fats and Sweeteners
Beyond choosing the right protein; fats, carbohydrates, and sweeteners also play a critical role in the matrix of binding and improving the overall sensory experience of plant-protein bars.
Sweeteners and Syrups
A variety of sugar- or polyol-based syrups are used in protein bars. Common sources of carbohydrates are high-sugar syrups, glucose-fructose syrups, glucose syrups, and dietary fiber syrups. Additionally, different polyols such as glycerol, sorbitol, or maltitol syrup serve as common low calorific sweeteners in high protein bars. Sugar- and polyol-based syrups are key to achieving moisture retention and enhancing mouthfeel and taste.
- Right combination: A combination is preferred for the right texture, with glycerol as the key polyol, outperforming others in preventing bar hardening and maintaining softness and pliability.
- Evenly mixed: Proper mixing prevents phase separation, ensuring syrups and proteins remain evenly distributed, which helps to reduce hardening.
Fats
Common protein bar fat sources are cocoa or nut butters, vegetable shortening or different kinds of vegetable oils. They may help retain moisture, bind ingredients together, ensuring structural integrity, and enhance the flavor of the protein bars.
- Higher amount of solid fats: Help maintain a uniform chewiness and provide a firmer, more stable texture by giving the bar structure and preventing it from becoming too soft over its shelf life. In contrast, liquid fats can cause the bar to lose shape, expel oil and become greasy, especially at higher temperatures.
Vivitein™ BLG: The New Standard in Luscious Chewy Deliciousness
A Game-Changer for Plant-Protein Bars
- By partially replacing plant proteins with Vivitein™ BLG in the recipe, it significantly enhances plant-protein bars, effectively addressing challenges related to both texture and flavor.
- By partially replacing plant proteins with Vivitein™ BLG in the recipe, it significantly enhances plant-protein bars, effectively addressing challenges related to both texture and flavor.
- Enhanced Texture: Improves softness, cohesiveness, and firmness, creating a satisfying chew thanks to its high solubility and non-aggregated structure.
- Clean Flavor Profile: Lowering the tannins, polyphenols, and beany notes, offering a neutral taste.
- By partially replacing plant proteins with Vivitein™ BLG in the recipe, it significantly enhances plant-protein bars, effectively addressing challenges related to both texture and flavor.
The Proof Is in the Texture:
In the video below, observe the difference Vivitein™ BLG makes:
- Left: A plant-based bar with a crumbly texture.
- Right: A bar incorporating Vivitein™ BLG, boasting a soft, chewy texture.
Why This Matters for Consumer Appeal
Innovative ingredient solutions like Vivitein™ BLG, combined with strategic use of sweeteners and fats, are redefining the plant-protein bar category. These advancements deliver bars that are:
- Soft and Chewy: A texture consumers expect and enjoy, with no gritty mouthfeel.
- Flavorful and Clean: Free from off-putting bitterness and cleaner in taste than with pure plant protein.
The Future of Plant-Protein Bars
The days of dry, crumbly plant-protein bars are over. By leveraging advancements in protein blends, solubility, and innovative ingredients like Vivitein™ BLG, formulators can create bars that meet both nutritional and sensory expectations.
Ready to elevate your plant-protein bars? Start with the right ingredients and deliver the bars consumers crave.
References
Banach, J. C., Clark, S., & Lamsal, B. P. (2016). Texture and other changes during storage in model high-protein nutrition bars formulated with modified whey protein concentrate. Journal of Food Science, 81(2), E355-E360. https://doi.org/10.1111/1750-3841.13270
Bourlieu, C., Guillard, V., Powell, H., Valles-Pamies, B., Guilbert, S., Gontard, N. (2006). Performance of lipid-based moisture barriers in food products with intermediate water activity. European Journal of Lipid Science and Technology, 108(12):1007-1020. https://doi.org/10.1002/ejlt.200600156
Keefer, H. R. M., Nishku, S., Gerard, P. D., & Drake, M. A. (2022). Role of sweeteners on temporality and bar hardening of protein bars. Journal of Dairy Science, 103(7), 6032-6053. https://doi.org/10.3168/jds.2019-17995
Kallithraka, S., Bakker, J., Clifford, M.N., & Vallis, L. (2001) Correlation between saliva protein composition and some T-I parameters of astringency. Food Quality and Preference. 12(2), 145-152. https://doi.org/10.1016/S0950-3293(00)00040-9
Liu, X., Zhou, P., Tran, A., & Labuza T, P. (2009). Effects of Polyols on the Stability of Whey Proteins in Intermediate-Moisture Food Model Systems. Journal of Agricultural And Food Chemistry, 57, 2339-2345) https://doi.org/10.1021/jf802789y
Malecki, J., Tomasevic, I., Djekic, I., & Solowiej, B, G. (2020). The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People. Foods, Oct 15;9(10):1467. https://pmc.ncbi.nlm.nih.gov/articles/PMC7602487/
McMahon, D.J., Adams, S.L., & McManus, W.R. (2009). Hardening of High-Protein Nutrition Bars and Sugar/Polyol-Protein Phase Separation. Foods Engineering and Physical Properties, 74(6). https://doi.org/10.1111/j.1750-3841.2009.01225.x
