Allulose Confections Resolving Cariogenicity and Texture Stability
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Solution Overview
Problem
Confectionery products face challenges in achieving non-cariogenicity and reducing gastrointestinal disturbances while maintaining acceptable texture, stability, and flavor delivery, as traditional sugar and corn syrup-based confections are cariogenic and can cause gastrointestinal issues.
Innovation Solution
The use of allulose as a bulking agent in combination with other sugars or polyols, along with specific doctoring agents, to create confections that are low in calories and do not contribute to dental caries or gastrointestinal distress, such as in gelled, hard, or chewy candies.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If traditional sugar and corn syrup are used in confections, then acceptable texture and flavor delivery are achieved, but cariogenicity and caloric content increase
Solution Approach 1:
The patent changes the chemical composition parameter by replacing traditional sugars (sucrose, corn syrup) with alternative sweeteners including allulose, polyols (sorbitol, mannitol, xylitol), and artificial sweeteners. This substitution maintains sweetness and texture while reducing cariogenicity and caloric content, directly resolving the contradiction between acceptable confection quality and reduced harmful factors.
Solution Approach 2:
The patent employs composite sweetener systems combining multiple ingredients (e.g., allulose with polyols, or artificial sweeteners with bulking agents) to achieve both reduced cariogenicity and maintained confection quality. These composite formulations leverage the complementary properties of different sweeteners to resolve the contradiction between health benefits and product performance.
2Object-affected harmful factors
If polyols are used as bulking agents to reduce cariogenicity, then non-cariogenic properties are improved, but gastrointestinal disturbances occur
Solution Approach 1:
The patent combines polyols with other sweeteners (allulose, artificial sweeteners) and doctoring agents to create composite formulations that reduce the laxative effect of polyols while maintaining non-cariogenic properties. The blended system distributes the functional load across multiple ingredients, mitigating gastrointestinal disturbances.
Solution Approach 2:
The patent introduces doctoring agents as intermediary substances that modify the behavior of polyols in the confection matrix. These doctoring agents interact with polyols to reduce their hygroscopicity and slow their crystallization, thereby reducing gastrointestinal disturbances while preserving the non-cariogenic benefit.
3Object-affected harmful factors
If polyols are used as bulking sweeteners, then non-cariogenicity is achieved, but texture stability and resistance to cold flow deteriorate
Solution Approach 1:
The patent introduces doctoring agents as intermediary substances that modify the behavior of polyols in the confection matrix. These doctoring agents interact with polyols to reduce their hygroscopicity and slow their crystallization, thereby reducing gastrointestinal disturbances while preserving the non-cariogenic benefit.
Solution Approach 2:
The patent modifies the physical and chemical parameters of the confection system by adjusting the ratio and combination of sweeteners and doctoring agents. This optimization of composition parameters achieves the desired balance between non-cariogenicity and texture stability, preventing cold flow and stickiness formation.
4Loss of energy
If sugar content is reduced to improve healthiness, then caloric content decreases, but consumer acceptable texture and flavor delivery are compromised
Solution Approach 1:
The patent changes the chemical composition parameter by replacing traditional sugars (sucrose, corn syrup) with alternative sweeteners including allulose, polyols (sorbitol, mannitol, xylitol), and artificial sweeteners. This substitution maintains sweetness and texture while reducing cariogenicity and caloric content, directly resolving the contradiction between acceptable confection quality and reduced harmful factors.
Solution Approach 2:
The patent employs multi-functional ingredient systems where single components perform multiple roles. For example, allulose provides both bulk and sweetness, while doctoring agents simultaneously prevent crystallization and maintain texture stability. This multi-functionality allows caloric reduction without sacrificing consumer-acceptable texture and flavor delivery.
Data Source
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AI summary
A low calorie, low laxation confection such as a gelled candy having acceptable texture, stability, clarity, and flavor delivery that contains a bulk sweetener comprising allulose (psicose). Allulose is combined with sugars, carbohydrates, or polyols to make consumer acceptable confections.