Aerated Caramel Reducing Density and Stickiness
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Solution Overview
Problem
Current caramel production methods result in a dense, sticky product with an intense sharp flavor and aroma that cannot be aerated effectively, leading to low air retention stability and decreased product quality over shelf life.
Innovation Solution
Reducing caramel density by mixing it with a non-foamy aeration solution containing gelatin, egg white powder, sodium bicarbonate, and milk protein, and then aerating it at high speed to create a foamy structure with 20-50% air volume, which softens the flavor and aroma and reduces stickiness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If caramel is prepared using conventional methods, then it achieves the desired flavor and aroma, but it becomes dense and sticky with high viscosity
Solution Approach 1:
The patent changes the physical state of caramel from dense liquid to aerated foam by introducing air bubbles through high-speed mixing. This parameter change from liquid to foam structure reduces density from 1.20-1.30 g/cm³ to approximately 0.70 g/cm³ while maintaining the caramel's flavor and aromatic properties
Solution Approach 2:
The invention creates a composite structure by combining caramel with air bubbles to form an aerated foam. This composite material approach integrates the caramel base with dispersed air phases, resulting in a marshmallow-like structure that combines the desirable flavor of caramel with the light texture of foam
2Stability of the object's composition
If caramel is aerated using egg white powder at high temperature, then air is trapped in the caramel, but the egg white denatures and air retention stability decreases
Solution Approach 1:
The patent changes the temperature parameter from high temperature (80-130°C) to low temperature (30-40°C) during the aeration process. This temperature parameter change prevents egg white denaturation while still allowing air to be trapped in the caramel, thereby maintaining both air retention stability and product quality throughout shelf life
3Quantity of substance
If caramel is prepared with high dry matter content, then it develops unique aroma and taste through Maillard reactions, but it becomes intensely sharp and sticky
Solution Approach 1:
The patent changes the physical state parameter from dense liquid to aerated foam. This state change softens the intense sharp caramel taste and aroma while reducing stickiness, making the product more palatable and easier to consume in larger portions
Solution Approach 2:
The invention creates a porous foam structure within the caramel matrix. This porous structure reduces the perception of sharpness and stickiness by distributing the caramel content throughout air spaces, similar to how marshmallows provide a soft texture despite containing sugar
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 method achieves a caramel with a reduced density of 0.70 g/cm3, allowing for easier processing and consumption in larger portions, and enhances its usage in various products by giving it a marshmallow-like form with improved foam stability and reduced sharpness.
Implementation Method 1
Dissolving gelatin (200-260 bloom) and egg white powder in at least one kind of solvent, preparing aeration solution by mixing the obtained gelatin solution and egg white solution... Giving a foamy structure by aerating the mixture of caramel and aeration solution
Implementation Method 2
Dissolving sodium bicarbonate and/or milk protein (casein) in at least one of kind solvent... Giving a foamy structure by aerating the mixture of caramel and aeration solution
Implementation Method 3
Giving a foamy structure by aerating the mixture of caramel and aeration solution at a minimum speed of 1200 rpm at the proportions varying between 20-50%
Data Source
Figure 1
AI summary
The invention relates to the caramel of which density is reduced for use in the food industry and the production method of said caramel.