Phosphatidyl serine is mixed into granola clusters.

Phosphatidylserine (PS), a naturally occurring phospholipid component found in cell membranes, is increasingly being used as a functional ingredient in a variety of food products. One innovative and convenient application of phosphatidylserine is its incorporation into granola clusters. This format allows for easy integration into daily diets while aligning with the growing demand for functional snacking options.

Ingredient Characteristics

Phosphatidylserine is typically derived from soy or sunflower lecithin through a purification process. It appears as a light-colored powder or lipid-rich paste, with good dispersibility in various matrices. When used in food products like granola clusters, PS can be incorporated in its encapsulated or free-form state depending on the formulation goals and stability requirements.

Formulation Strategy

To ensure stability and uniform distribution, phosphatidylserine is often blended with dry binders or coated on granola ingredients prior to baking or extrusion. A common approach includes mixing PS with ingredients such as oats, puffed grains, seeds, and natural sweeteners like honey or brown rice syrup. This mixture is then formed into bite-sized clusters through light baking or pressing.

Formulators often choose this cluster format because it provides:

Controlled portion sizes for consistent intake

A matrix that protects PS from exposure to high heat and oxidation

A familiar and appealing texture for consumers

Processing Considerations

Phosphatidylserine is sensitive to moisture, pH, and temperature. Therefore, processing conditions are carefully optimized:

Baking temperatures are typically kept below 150°C (302°F)

Drying steps are monitored to maintain low water activity

PS is added late in the mixing process to avoid prolonged exposure to frictional heat

To enhance shelf life and ingredient integrity, antioxidants such as mixed tocopherols may be included in the formulation. Additionally, barrier packaging is used to protect the product from moisture and oxygen during storage.

Labeling and Claims

When phosphatidylserine is added to granola clusters, it is typically declared on the ingredient list as “phosphatidylserine” or “soy phosphatidylserine,” depending on the source. Some manufacturers may also highlight its inclusion as part of a functional or premium formulation, often alongside other value-added components like omega-3 oils, plant proteins, or adaptogenic botanicals.

Market Relevance

Granola clusters serve as a versatile vehicle for functional ingredients like phosphatidylserine. They are widely accepted as breakfast items, on-the-go snacks, or meal add-ons. This format allows brands to target multiple consumer groups, including students, professionals, and active individuals looking for convenient, enriched food options.

Conclusion

Integrating phosphatidylserine into granola clusters reflects a broader trend in food innovation, where functional ingredients are seamlessly combined with everyday snack formats. With careful formulation and processing, phosphatidylserine-enriched granola clusters offer a stable, accessible platform for ingredient delivery in the modern functional food landscape.