High-Protein Nutrition Bars (HPNBs) have become a popular choice for fitness enthusiasts and health-conscious consumers. However, one major challenge in producing these bars is hardening over time, which affects texture, taste, and consumer satisfaction.
A new study has shed light on how protein hydrolysates—specifically from casein (CH), soy (SPH), and whey (WPH)—can significantly improve the texture, sensory quality, and shelf-life of HPNBs.
Why Hardening Happens in Protein Bars
During storage, protein bars undergo changes such as water migration, protein aggregation, and Maillard reactions, leading to increased hardness and reduced sensory appeal. Traditional additives like sorbitol or xanthan gum offer partial solutions, but this research investigates a more effective approach: protein hydrolysates.
Key Findings from the Study
- Anti-Hardening Effects:
- Adding hydrolyzed proteins softened bars significantly, with soy protein hydrolysate (SPH) showing the greatest effect, reducing hardness by up to 68.4% over 45 days.
- Shelf-Life Improvement:
- All hydrolysate types maintained water activity within a safe range (0.55–0.63), preventing microbial growth and extending shelf life.
- Sensory Attributes:
- SPH-enhanced bars received the highest sensory scores for texture and flavor, especially at 15% SPH substitution, which balanced softness with taste improvements.
- Color and Microstructure:
- Hydrolyzed proteins increased Maillard browning, giving bars a richer color while improving surface uniformity and internal structure.
Implications for the Food Industry
This research highlights soy protein hydrolysate as the most promising ingredient for producing soft, tasty, and shelf-stable protein bars. Food manufacturers can use this insight to develop premium high-protein snacks that stay fresh longer and deliver superior consumer satisfaction.
Conclusion
By incorporating soy, whey, or casein hydrolysates, especially SPH at 15% substitution, manufacturers can overcome the common problem of protein bar hardening. This breakthrough promises a new generation of high-quality, consumer-friendly nutrition bars.
Reference
Hou, C., Gantumur, M.-A., Guo, J., Gao, Y., Bilawal, A., Liu, Y., Jiang, Z., & Zhang, L. (2025). Comparative Evaluation of Casein, Soy, and Whey Hydrolysates on Anti-Hardening and Sensory Attributes of High-Protein Nutrition Bars. Food Biophysics, 20(4), 135. https://doi.org/10.1007/s11483-025-10033-4
