Rheologically optimized food composition

Abstract

A rheologically optimized food composition that includes the following: a) Date syrup obtained from Khalas or Fard date varieties, b) Sesame paste (tahini) in an amount of 5 to 25% by weight; c) wherein the composition exhibits pseudoshear-thinning behavior, wherein the viscosity and viscoelastic properties are optimized by controlled mixing ratios and temperature conditions; d) where the combination of date syrup and sesame paste results in improved stability, increased nutritional value and a balanced texture suitable for food applications.

Description

[0001] The present invention relates to a food composition containing date syrup and sesame paste, formulated to exhibit optimized rheological properties. The composition exhibits controlled viscosity, shear-thinning behavior, and improved viscoelastic properties under steady-state and oscillating shear flow conditions. The invention is suitable for the development of functional food products with improved texture, stability, and processability.

[0002] Date syrup and sesame paste are widely known for their nutritional benefits and their role in various food formulations. Despite their extensive use, the detailed rheological properties of these materials and their blends, particularly with respect to temperature variations and compositional ratios, have been studied only to a limited extent. The lack of comprehensive rheological characterization poses a challenge for optimizing processing, transportation, and product stability, which are crucial factors in food engineering and manufacturing. To improve the texture, consistency, and functionality of food products in commercial applications, it is important to understand how these ingredients interact at different concentrations and temperatures.

[0003] Previous studies have investigated the rheological properties of individual food components such as fermented milk, date pastes, and sesame, but there is a significant knowledge gap regarding the combined behavior of date syrup and sesame paste. Previous research has primarily focused on empirical observations rather than providing systematic data that can support the formulation of optimized blends. The viscoelastic behavior of these materials under different thermal conditions and their impact on product flow behavior remain largely unexplored. Without precise rheological modeling, manufacturers struggle to predict processing behavior, which can lead to inconsistencies in product quality and consumer acceptance.

[0004] To address this challenge, the present study investigates the rheological properties of date syrup-sesame blends, focusing on the effects of temperature and varying sesame concentrations. Through the systematic analysis of viscosity, shear stress, and viscoelastic properties under various processing conditions, this research provides valuable insights for optimizing formulations for functional food applications. The results contribute to a better understanding of the interplay of these ingredients, enabling improved texture, stability, and ease of processing. This study closes the existing knowledge gap by providing a scientific basis for the development of date syrup-sesame blends with improved rheological properties that make them suitable for various food applications.

[0005] Some of the objects of the present disclosure, which are met by at least one embodiment, are the following.

[0006] An object of the present disclosure is to improve the consistency and spreadability of the date syrup-sesame mixture.

[0007] Another object of the present disclosure is to obtain controlled flow behavior for better handling and application.

[0008] Another object of the present disclosure is to prevent phase separation and improve storage stability.

[0009] Another object of the present disclosure is to provide a balanced composition rich in proteins, fats and carbohydrates.

[0010] Another object of the present disclosure is to maintain functional properties across different temperature ranges.

[0011] Another object of the present disclosure is to enable variation of sesame concentration for different applications.

[0012] A further object of the present disclosure is suitability for spreads, confectionery and functional food products.

[0013] Another objective of the present disclosure is to ensure a balance between elasticity and viscosity for a better mouthfeel.

[0014] Further objects and advantages of the present disclosure will become apparent from the following description, which is not intended to limit the scope of the present disclosure.

[0015] The present invention relates to a date syrup-sesame paste composition with optimized rheological properties for improved texture, stability, and processing. It focuses on improving flow behavior, structural integrity, and functional applications in food formulations.

[0016] Another embodiment of the present invention is the date syrup-sesame paste mixture with optimized rheological properties, which ensures improved texture, stability and consistency in food applications.

[0017] Another embodiment of the present invention is the blending of Khalas (low viscosity) and Fard (high viscosity) date syrups to create a balanced composition with controlled flow behavior for various formulations.

[0018] Another embodiment of the present invention contains 5%, 10% and 25% sesame paste to adjust viscosity, improve gelation and increase the nutritional profile of the mix.

[0019] Another embodiment of the present invention exhibits pseudoplastic, non-Newtonian flow behavior in which viscosity decreases with increasing shear rate and temperature, ensuring smooth processing and application.

[0020] Another embodiment of the invention is the presence of strong interactions between sesame lipids and date syrup carbohydrates, which promote gelation and lead to improved consistency and extended shelf life.

[0021] Another embodiment of the present invention is that higher temperatures reduce viscosity and shear stress, thereby improving spreadability and ease of use of the composition in food formulations.

[0022] Another embodiment of the present invention is to maintain a balance between solid-like and liquid-like properties, thus creating an ideal texture and mouthfeel for various food products.

[0023] Another embodiment of the present invention is suitable for spreads, confectionery and functional foods and offers a stable, nutritious and easy-to-process alternative to conventional formulations.

[0024] The present invention relates to a novel food composition comprising a blend of date syrup and sesame paste (tahini) with optimized rheological properties for improved texture, stability, and flow behavior. The composition is formulated using two types of date syrups, Khalas and Fard, which exhibit different viscosity properties ranging from low to high. By adding different concentrations of sesame paste (5%, 10%, and 25%), the formulation achieves controlled pseudoplastic behavior following the Bingham model with defined values ​​for yield stress and consistency index. The composition exhibits non-Newtonian flow behavior, with viscosity decreasing with increasing shear rate and temperature.This controlled behavior ensures that the product maintains desirable spreadability and stability, making it suitable for various food applications, including spreads, confectionery, and functional health foods.

[0025] Furthermore, the invention focuses on the viscoelastic properties of the date syrup-sesame blend, which have a significant impact on structural integrity and textural performance. The optimized formulation ensures a balance between viscosity, elasticity, and flow properties, making it an ideal composition for food applications where both spreadability and consistency are critical. EXAMPLE 1: COMPOSITION

[0026] A rheologically optimized food composition comprising: (a) date syrup obtained from Khalas or Fard date varieties in an amount of 50 to 95% by weight; b) sesame paste (tahini) present in an amount of 5 to 25% by weight; c) wherein the composition exhibits pseudo-shear thinning behavior, wherein the viscosity and viscoelastic properties are optimized by controlled mixing ratios and temperature conditions; d) wherein the combination of date syrup and sesame paste results in improved stability, increased nutritional value and a balanced texture suitable for food applications. EXAMPLE 2: Preparation of sesame paste with date syrup mixtures

[0027] Two types of date syrups, Khalas (Syrup 1) and Fard (Syrup 2), were used to prepare sesame paste mixtures. Although both syrups were obtained using the same pressing process, Syrup 1 had a lower viscosity, while Syrup 2 had a higher viscosity. To investigate the effect of sesame content, tahini was added to each syrup in varying proportions of 5%, 10%, and 25%, resulting in different mixtures for rheological evaluation.

[0028] The prepared date syrup-sesame paste composition was tested for its rheological, textural, and structural properties. The evaluation included viscosity, shear stress, gelling behavior, and viscoelastic properties at different temperatures and concentrations. These evaluations ensure improved stability, consistency, and suitability for food applications.

[0029] The yield stress, intrinsic viscosity, and slope (K) values ​​of pure sesame, syrup 1, and syrup 2 were determined at different temperatures (25°C, 35°C, and 45°C). At 25°C, pure sesame exhibited a yield stress of 5.13E-06 MPa, an intrinsic viscosity of 0.963 Pa.s, and a slope of 1.00E-06 Pa.s, while pure syrup 1 and syrup 2 exhibited higher yield stress values ​​of 7.01E-06 MPa and 4.40E-05 MPa, respectively, with intrinsic viscosities of 1,497 Pa.s and 1,674 Pa.s. As the temperature increased to 35°C and 45°C, all samples showed a reduction in yield stress, intrinsic viscosity, and slope values, indicating a decrease in viscosity and an increase in flowability. At 45°C, pure sesame had the lowest yield stress (2.98E-06 MPa) and intrinsic viscosity (0.565 Pa.s), while pure syrup 2 had the highest yield stress (6.92E-06 MPa) and intrinsic viscosity (0.677 Pa.s).These results indicate that temperature significantly affects the rheological properties by reducing the viscosity and increasing the flowability of the compositions. EXAMPLE 3; Measurement of rheological properties

[0030] The rheological properties of date syrup, sesame paste, and their blends were analyzed using a Hybrid Discovery HR-3 rheometer (TA Instruments, USA) with a 40 mm diameter parallel plate. Flow and dynamic amplitude sweeps (0.01–100% strain) were performed at a constant frequency of 1 rad / s to evaluate shear stress-strain behavior. Flow properties were determined by a flow test in which the apparent viscosity was measured over a shear rate range of 1 to 1000 s- 1measured at temperatures between 25°C and 45°C. The frequency sweep test, a validated method for evaluating the dispersion behavior of materials, was performed within the linear viscoelastic range to determine the storage modulus (G') and loss modulus (G''). A smaller difference between G' and G'' indicates liquid-like behavior, while a larger difference suggests solid-like properties.

[0031] Rheological analysis of pure sesame and date syrups (Types 1 and 2) at different temperatures revealed pseudo-shear-thinning behavior, with higher shear viscosity at lower shear rates and decreasing with increasing shear rate. Yield stress and intrinsic viscosity values ​​showed that Syrup 2 had the highest viscosity, with yield stress and intrinsic viscosity being almost 84% and 11% higher than those of Syrup 1, respectively. This suggests that the higher carbohydrate content in Syrup 2 contributed to higher viscosity and yield stress. The flow behavior of all three materials followed the Bingham model, confirming their non-Newtonian nature. The flow index (k) was consistently below 1 and ranged between 4.00E-07 and 2.00E-06 Pa.s, indicating pseudoplastic behavior that decreased with increasing temperature.As the temperature increased from 25°C to 45°C, the intrinsic viscosities of Syrup 1, Syrup 2, and sesame decreased by 75.4%, 36%, and 41%, respectively. The apparent viscosity curves showed a more rapid decrease in viscosity with increasing temperature, classifying the date syrup as a weak gel. The reduction in viscosity can be attributed to the smoothing of long-chain molecular structures in sesame (lipids and proteins) and syrups (carbohydrates), which weakens intermolecular cohesion and reduces flow resistance. Furthermore, Syrup 1 was more sensitive to temperature changes than Syrup 2 and sesame, indicating a more pronounced decrease in viscosity with increasing temperature.

[0032] Rheological analysis of date syrup-sesame blends at different temperatures and sesame concentrations revealed significant changes in shear stress and viscosity. Increasing the sesame concentration resulted in higher shear stresses for all blends, due to the higher fat and protein content. At 25°C, the yield stress of Syrup 1 with 5% sesame increased to 8.53E-06 MPa, while it further increased to 3.99E-05 MPa at 25% sesame. Similarly, Syrup 2 with 5% sesame exhibited a yield stress of 6.90E-05 MPa, which increased to 2.10E-04 MPa at 25% sesame. As the temperature increased to 45°C, the viscosity decreased for all blends. Thus, the intrinsic viscosity of syrup 1 with 5%, 10% and 25% sesame decreased to 0.756 Pa.s, 0.989 Pa.s and 3.597 Pa.s, respectively, while that of syrup 2 decreased to 0.597 Pa.s, 0.793 Pa.s and 2.273 Pa.s, respectively.These reductions confirm that higher temperatures weaken intermolecular cohesive forces and reduce flow resistance. Data fitted to the Bingham model confirmed the non-Newtonian behavior of all blends. Overall, the Syrup 2-sesame blends showed a more significant decrease in yield stress and viscosity with increasing temperatures than Syrup 1. EXAMPLE 4; Evaluation of viscoelastic behavior

[0033] The viscoelastic properties of the date syrup-sesame paste blends were analyzed within their linear viscoelastic range to identify stress trigger points leading to significant structural changes. The frequency sweep test was conducted with a stepwise increase in frequency from 0.1 to 100 rad / s at a constant strain of 13.33% to gain insight into the flow behavior of the individual components and their blends. The test was conducted under controlled conditions at stress levels within the linear viscoelastic range of each sample, with both the storage modulus (G') and loss modulus (G'') measured as a function of dynamic frequency. All measurements were performed at different temperatures (25°C to 45°C) to evaluate the temperature-dependent rheological behavior.

[0034] The results show that the viscoelastic properties of date syrup-sesame blends were influenced by sesame concentration and temperature. Higher sesame concentrations (10% and 25%) resulted in a significant increase in both the storage modulus (G') and the loss modulus (G''), while even lower concentrations (5%) resulted in noticeable changes in viscoelastic behavior. This suggests that the addition of sesame alters the structural properties of date syrups. The interactions between sesame lipids and syrup hydrocarbons contributed to an improved elastic response, especially at higher concentrations. Furthermore, with increasing temperature, the difference between G' and G'' values ​​decreased, indicating a transition to gelling behavior.At 45 °C, the mixtures exhibited the characteristics of a material transitioning from a solid to a liquid state, with phase angle values ​​approaching unity. Furthermore, increasing the sesame concentration consistently resulted in higher G' and G'' values ​​at all temperature conditions, with 25% sesame resulting in an increase of approximately 30-40% compared to the 5% and 10% concentrations. EXAMPLE 5: Frequency sweep measurements

[0035] To analyze the effects of date syrup-sesame blends on their elastic and viscous properties, dynamic oscillation sweeps were performed, focusing on their microstructure and stability at different temperatures. The storage modulus (G') and loss modulus (G'') were measured for the pure materials and their blends as a function of angular frequency. Both pure date syrups exhibited higher values ​​of loss modulus (G'') than storage modulus (G'), indicating predominantly viscoelastic, liquid-like behavior. Similarly, pure sesame also exhibited viscoelastic properties, with G'' values ​​exceeding G'. Furthermore, sesame showed a shift towards more elastic behavior with increasing temperature. The tanδ values, which represent the ratio of G'' to G', were close to 1.0, further confirming the viscoelastic nature of the samples.

[0036] With increasing temperatures, the storage modulus (G') and loss modulus (G'') decreased for all pure and mixed samples. The difference between G' and G'' decreased at 45 °C, indicating stronger interactions between sesame lipids and syrup hydrocarbons, leading to increased elasticity. This behavior is consistent with the gelation process, in which materials transition from a liquid to a more solid state. The phase angle tangent (tanδ) was analyzed for all samples and showed variations in response to angular frequency. These results provide insight into the rheological behavior of date syrup-sesame blends, particularly their temperature-dependent structural changes.

[0037] The results clearly confirm that the prepared composition exhibits pseudo-shear-thinning behavior, improved viscosity, and viscoelastic properties, making it suitable for various food applications. The incorporation of sesame significantly improves the texture, stability, and elasticity of the blend, with higher concentrations enhancing lipid-carbohydrate interactions. The composition maintains functional integrity at various temperatures, ensuring consistency and ease of use. This creates a natural, nutritious, and versatile food with improved processing properties and greater consumer appeal, contributing to the development of healthier and more stable food formulations. Examples

[0038] 1. A rheologically optimized food composition comprising: a) Date syrup obtained from Khalas or Fard date varieties, b) sesame paste (tahini) in an amount of 5 to 25% by weight; c) wherein the composition exhibits pseudo-shear thinning behavior, wherein the viscosity and viscoelastic properties are optimized by controlled mixing ratios and temperature conditions; d) wherein the combination of date syrup and sesame paste results in improved stability, increased nutritional value and a balanced texture suitable for food applications.

Claims

[1] A rheologically optimized food composition comprising: a) Date syrup obtained from Khalas or Fard date varieties, b) sesame paste (tahini) in an amount of 5 to 25% by weight; c) wherein the composition exhibits pseudo-shear thinning behavior, wherein the viscosity and viscoelastic properties are optimized by controlled mixing ratios and temperature conditions; d) wherein the combination of date syrup and sesame paste results in improved stability, increased nutritional value and a balanced texture suitable for food applications. [2] The composition of claim 1, wherein the date syrup is present in an amount of 50 to 95% by weight of the total composition. [3] The composition of claim 1, wherein the date syrup is selected based on its viscosity, with a lower viscosity syrup improving flowability and a higher viscosity syrup improving structure and stability. [4] The composition of claim 1, wherein the ratio of date syrup to sesame paste is optimized to control the viscosity and shear thinning properties of the final product. [5] The composition of claim 1, wherein the mixture exhibits a decrease in viscosity with increasing shear rate and temperature, with the viscosity decreasing by up to 86% at higher temperatures. [6] The composition of claim 1, wherein the mixture is subjected to rheological tests to determine optimal mixing conditions at temperatures in the range of 25°C to 45°C. [7] The composition of claim 1, wherein the final product is suitable for various applications, including spreads, confectionery and functional health foods, and provides a stable and nutritious alternative to conventional sweet spreads.