Granola bars have become a popular on-the-go snack for many people. Their portability and nutritional value make them an excellent choice for busy individuals and families. But what exactly holds the oats, nuts, dried fruit and other ingredients together in that conveniently shaped bar? Let’s take a closer look at the key binding agents used in granola bar production.
Syrups
Syrups are one of the most commonly used ingredients to hold together granola bar ingredients. Corn syrup in particular is a popular choice as it is able to bind with the oats and other ingredients while also providing some sweetness. Corn syrup contains a high concentration of sugars which act as excellent binding agents. Other syrups like brown rice syrup, agave nectar, honey and maple syrup are also sometimes used.
The viscosity of syrups allows them to evenly coat the dry ingredients and act as the “glue” that adheres everything together. Their naturally sticky texture helps create cohesion. Syrups also lend moisture to the bars which further aids binding. When used in the right proportions, syrups can create a nicely shaped bar that holds together well.
Fats
Fats such as vegetable oils, coconut oil, butter and margarine can also help hold granola bars together. Just like syrups, fats are able to coat the dry ingredients and bind them together through their adhesive properties. Molten fats can fully cover the oats, nuts and fruits to bring them together.
Fats that are liquid at room temperature, like vegetable oil, are often used since they can be easily mixed into the dry ingredients. Solid fats like coconut oil may need to be melted first before mixing. The fat then hardens again as the granola bars cool which assists in firmly binding all the ingredients into bars.
Eggs
Eggs are sometimes used in homemade granola bar recipes as a binding agent. Eggs are able to act as an adhesive and add structure thanks to their protein content. The proteins in eggs are able to form networks that can hold together the oats, nuts and other ingredients.
Beaten eggs help create a batter-like consistency when mixed with the dry ingredients. This thick, glue-like egg mixture coats the dry ingredients and sticks them together. Eggs provide more binding power than just syrups or fats alone. However, eggs are less commonly used in manufactured granola bars as they must be clearly labeled on the ingredients list which some consumers may avoid.
Marshmallows
Mini marshmallows are a fun and kid-friendly ingredient commonly used in homemade granola bars. When melted, marshmallows act as a binding agent as the sugars coat the oats and nuts. Marshmallows also increase the chewiness of granola bars, which many consumers enjoy.
Marshmallows have less binding power than other options, so they are often used in combination with syrups or fats. But their sticky, chewy meltability makes them a suitable choice, especially in recipes made at home. Manufactured granola bars rarely contain marshmallows as they would not adhere and bind as neatly in large batches.
Sweeteners
Sugar and other sweeteners like brown sugar, malt syrup and molasses can help with binding by creating a tacky consistency in the mixture. Brown sugar in particular adds moisture which assists with adhesion. Honey and maple syrup also act as both a sweetener and a binder due their viscosity and moisture content.
While sweeteners alone don’t provide the full binding power of syrups or fats, they can contribute to the sticky consistency needed to hold granola bar ingredients together. Their solubility and hygroscopic nature allows them to spread throughout the mixture and adhere to the dry ingredients.
Protein Binders
Some protein sources like nut butter, yogurt and milk can act as binders. Peanut butter is commonly used in homemade granola bars for this purpose. The natural oils in nut butters allow them to bind the mixture together. Non-fat yogurt and milk can also add binding through their protein content.
These protein sources may be used alone in recipes or along with other binders like syrups or eggs. The protein helps thicken the mixture and stick to the dry ingredients, providing more structure than fruits and syrups alone. However, nut allergies may limit their use in manufacturing.
Oats
Interestingly enough, the oats themselves assist with binding in granola bars. The natural sugars present in oats have some adhesive properties that help them stick together. The starches in oats also absorb moisture well which helps bind the ingredients.
Steel cut or quick oats typically work best as they have more binding power than old fashioned whole oats. The oats shouldn’t be completely dry, as moisture is needed for cohesion. So even though oats don’t replace other binders, they do contribute some inherent binding capacity.
Moisture Content
The proper moisture content is crucial for granola bars to stick together. All potential binding agents like syrups, fats, eggs and sweeteners rely on having the right amount of moisture to effectively coat the oats, nuts and fruits.
If the bars contain too little moisture, the ingredients won’t properly adhere. Too much moisture can lead to a mushy texture. The ideal level of moisture allows the binders to spread evenly and bring everything together. Controlling humidity during manufacturing and using binding agents judiciously allows the right moisture content to be achieved.
Combining Multiple Binders
For the best results, most granola bar recipes rely on a combination of binding agents. Common combinations include:
- Syrup + fat
- Syrup + egg
- Syrup + marshmallow
- Nut butter + syrup
Using two compatible binding agents helps ensure proper moisture levels and gives the mixture more tackiness. For example, a syrup provides adherence while nut butter also contributes fats and proteins. This gives the granola bars enhanced binding power.
In manufactured products, experimenting with different binder combinations allows the ideal balance of taste, texture and shelf stability to be achieved. Having more than one binding ingredient provides a foolproof way to hold the bars together.
The Binding Process
So how do all these sticky binding agents actually come together in granola bar production? Here is a simplified overview of the process:
- Dry ingredients like oats, nuts, dried fruit, and spices are mixed together in a large bowl.
- Wet binder ingredients like syrup, fats, eggs or marshmallows are melted/prepared separately then added to the dry mixture.
- The wet and dry ingredients are thoroughly combined using an industrial mixer.
- The mixture is spread evenly into sheet pans and compressed to form a compact layer.
- The granola “dough” is baked briefly just until set.
- Once cooled, the sheet is cut into rectangular bars.
This combines the binding agents evenly throughout the granola mixture before shaping it into bars. The heat from baking also helps further seal the ingredients together. Proper ratios and mixing is crucial for the binders to fully integrate and adhere correctly.
Troubleshooting Binding Issues
Sometimes granola bars may fail to hold together properly. Here are some common issues and solutions:
Crumbling Bars
If bars are crumbling apart, it likely indicates a lack of adhesion. Try increasing the amount of binder ingredients like syrup, eggs or fat in the recipe. Or add an additional binder for more cohesion.
Not Sticking Together
If the mixture seems too dry and isn’t forming at all, moisture needs to be increased. Add a wet ingredient like yogurt or applesauce to provide more moisture for binding.
Bars Too Sticky
If bars seem more like taffy and stick excessively, the sugar/syrup content may be too high. Reduce the amount of syrups, honey or sugars for a less sticky texture.
Ingredient Separation
If oats, dried fruits or nuts are falling off, the binder ingredients were likely not distributed evenly. Ensure thorough mixing so all dry ingredients are fully coated.
Dense, Tough Bars
Over-compression can lead to dense, tough bars. Use lighter pressure when shaping so bars remain tender.
Mushy Bars
Excess moisture causes mushiness. Reduce any wet ingredients and add more oats to absorb extra moisture.
Key Takeaways
- Corn syrup, honey, and other syrups offer sticky binding through their sugar content.
- Fats like vegetable oil or coconut oil bind well when heated into a liquid state.
- Eggs provide protein bonds that add structure.
- Marshmallows give chewy adherence when melted.
- A combination of binders is ideal for robust granola bar cohesion.
- Proper moisture levels are essential for binder ingredients to work.
- Oats play a role too, absorbing moisture and providing natural sugars.
Conclusion
While they appear simple, granola bars rely on science to stay together. Finding the right balance of binding agents is key. Syrups, fats, eggs and marshmallows all offer unique adhesive properties through their sugar, protein and moisture content. Using the proper ratios in combination results in perfectly bound granola bars that stick together from that first bite all the way to the last crumb.