Acidified Dairy Stabilizer System for Protein-Free Texture
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Solution Overview
Problem
Existing nutritional compositions struggle to enhance the body and texture of acidified dairy products without using excessive amounts of protein, while also aiming for shelf-stability and improved organoleptic properties.
Innovation Solution
A five-component stabilizer system comprising carrageenan, high methoxyl pectin, native tapioca, modified corn starch, and maltodextrin is used in combination with dairy or dairy-like ingredients, along with additional nutrients and acids, to create a shelf-stable acidified product with enhanced thickness and mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If protein is added to enhance body and texture, then the thickness and mouthfeel improve, but the nutritional requirements may not be met and excessive protein is used
Solution Approach 1:
The patent changes the chemical composition parameters by replacing protein-based thickening with a multi-component stabilizer system containing carrageenan, pectin, maltodextrin, tapioca, and modified corn starches. This substitution fundamentally alters the formulation parameters to achieve texture enhancement without excessive protein
Solution Approach 2:
The patent employs a composite stabilizer system combining five different ingredients (carrageenan, pectin, maltodextrin, tapioca, and modified corn starches) that work synergistically to provide enhanced body and texture. This composite approach replaces the single-ingredient protein-based solution with a multi-component system
2Shape
If stabilizer systems are added to enhance body and texture, then the thickness improves, but the product shelf-stability and organoleptic properties must be maintained
Solution Approach 1:
The patent merges multiple stabilizing agents into a unified system where carrageenan, pectin, maltodextrin, tapioca, and modified corn starches work together. This combination provides both the desired body enhancement and the necessary shelf-stability through synergistic interactions among the components
Solution Approach 2:
The patent optimizes the concentration parameters of each stabilizer component to achieve the desired balance between body enhancement and shelf-stability. Specific amounts of each ingredient are formulated to ensure both textural improvement and product reliability over time
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The stabilizer system effectively provides a thicker body and creamy mouthfeel to acidified dairy products without added protein, ensuring shelf-stability and improved consumer experience.
Implementation Method 1
the stabilizer increases a thickness of the composition
Implementation Method 2
a stabilizer system comprising a combination of at least carrageenan, pectin, maltodextrin, tapioca and modified corn starches
Implementation Method 3
the stabilizer improves a mouth-feel of the composition
Data Source
Figure 1
AI summary
The present disclosure provides shelf-stable, acidified, dairy or dairy-like products and methods of making same. The shelf-stable, acidified, dairy or dairy-like products are shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, a shelf-stable, acidified, dairy or dairy-like product is provided and includes a shelf-stable dairy and/or dairy-like component, a stabilizer system, and a puree composition. The stabilizer system includes carrageenan, pectin, maltodextrin, tapioca and modified corn starch and helps to provide compositions having a thicker body and creamy mouth-feel without the need to use added amounts of protein.