Allulose Binding Syrup Composition for Food Texture and Stickiness Control
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Solution Overview
Problem
Existing food products containing allulose struggle with product stickiness and failure to maintain shape and texture, due to high hygroscopicity from monosaccharides, limiting their ability to reduce sugar and calorie content while maintaining desired attributes.
Innovation Solution
The development of binding bar syrup compositions that combine allulose with low sugar syrups, having reduced mono- and di-saccharide content, to create a formulation with a DP1+DP2 content less than about 65% and a DP3+ content greater than about 35%, thereby enhancing the stability and texture of food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If allulose is used to reduce sugar and calorie content, then caloric and sugar content are reduced, but product stickiness increases and shape/texture maintenance fails
Solution Approach 1:
The patent combines allulose with low sugar syrups (containing reduced mono- and di-saccharides) to create a composite binding syrup composition. This composite approach (claim 1) leverages the sweetness and low-calorie benefits of allulose while using the low sugar syrup to provide the necessary binding properties and structural stability that allulose alone cannot achieve, thereby resolving the contradiction between sugar reduction and shape/texture maintenance
Solution Approach 2:
The patent modifies the chemical composition parameters of the binding syrup by controlling the DP1+DP2 content to be less than about 65% and DP3+ content to be greater than about 35% (claim 1). This parameter adjustment reduces the hygroscopicity associated with high mono- and di-saccharide content while maintaining adequate binding capability, thus reducing stickiness and improving shape maintenance while preserving sugar reduction benefits
2Quantity of substance
If allulose is used to reduce calorie content, then caloric content is reduced, but product stickiness increases
Solution Approach 1:
The patent creates a composite binding syrup composition combining allulose with low sugar syrups (claim 1). The low sugar syrup component provides adequate binding properties without the excessive hygroscopicity of high-sugar syrups, thereby reducing product stickiness while maintaining the caloric reduction benefits of using allulose instead of traditional high-calorie sweeteners
Solution Approach 2:
The patent changes the carbohydrate distribution parameters by limiting DP1+DP2 content to less than about 65% (claim 1). This parameter modification reduces the hygroscopic nature of the binding syrup, which directly addresses the stickiness problem while preserving the low-calorie advantage of allulose-based formulations
3Quantity of substance
If low sugar syrups with reduced mono- and di-saccharide content are used, then sugar content is reduced, but binding capability may be compromised
Solution Approach 1:
The patent merges allulose with low sugar syrups in a composite binding syrup composition (claim 1). The allulose component contributes sweetness and bulk while the low sugar syrup provides binding properties. This merging allows the formulation to achieve adequate binding capability despite using syrups with reduced mono- and di-saccharide content, as the combined system compensates for the reduced binding strength of individual components
Solution Approach 2:
The patent formulates a composite binding syrup where allulose and low sugar syrups work synergistically (claim 1). The composite structure allows the low sugar syrup to provide necessary binding properties without requiring high levels of mono- and di-saccharides, while allulose fills the functional gaps and enhances overall formulation performance, thereby maintaining binding capability while achieving sugar reduction
Data Source
AI summary
A binding syrup composition for formulating food products containing allulose and low sugar syrups is provided. The binding syrup composition overcomes limitations of allulose-containing products including product stickiness and failure to maintain shape and texture of the products. More particularly, the binding syrup compositions described herein contain low sugar syrups with low mono- and di-saccharide content in combination with allulose to provide binding and textural attributes to the allulose-containing food products that are comparable to full sugar products. Food products containing the allulose binding syrup compositions described herein and methods of making the same are also provided. Beneficially, food products having reduced caloric and sugar content are provided when employing the allulose-containing binding syrup compositions described herein.