Allulose Disaccharide Composition for Suppressing Food HMF Formation

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Solution Overview

Problem

Hydroxymethylfurfural (HMF) generation during food processing leads to deterioration of freshness and quality, and poses health risks due to its carcinogenicity, with existing methods being inadequate in effectively suppressing its formation.

Innovation Solution

Incorporation of an allulose disaccharide into food compositions to suppress HMF generation by forming a glycosidic bond with sugar molecules, thereby inhibiting dehydration and browning reactions.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If thermal sterilization is applied to food processing, then sterilization effectiveness is improved, but HMF generation increases leading to quality deterioration

Engineering Contradiction:

Improvesterilization effectivenessVSAvoidHMF generation

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

Allulose disaccharide acts as an intermediary substance that interferes with the dehydration reaction of reducing sugars. When added to the food composition, it forms a protective matrix that prevents direct thermal degradation of sugars into HMF, while still allowing thermal sterilization to proceed effectively.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent converts the harmful effect of heat (which causes HMF generation) into a beneficial outcome by using allulose disaccharide to modify the thermal response of the sugar matrix. The heat treatment that would normally generate HMF instead promotes the formation of stable allulose-based structures that suppress further HMF generation during storage.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

2Productivity

If heating is applied to food composition, then processing is completed, but browning and quality deterioration occur

Engineering Contradiction:

Improveprocessing efficiencyVSAvoidcomposition stability

Core Design Contradiction:

ProductivityVSStability of the object's composition

Solution Approach 1:

Allulose disaccharide is added to the food composition before heating to pre-establish a protective chemical environment. This preliminary action creates a sugar matrix that is resistant to thermal degradation and browning reactions, allowing subsequent heating to proceed without quality loss.

Inventive Principle:

Principle #10Preliminary action

3Quantity of substance

If sugar content is increased in food composition, then sweetness and texture are improved, but HMF generation risk increases

Engineering Contradiction:

Improvesugar contentVSAvoidHMF generation risk

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The patent creates a composite sugar system by combining allulose disaccharide with other sugars. This composite material maintains the desirable sensory properties of high sugar content while the unique molecular structure of allulose disaccharide suppresses the formation of HMF, effectively decoupling sweetness from harmful byproduct generation.

Inventive Principle:

Principle #40Composite materials

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

Significantly reduces HMF generation and associated browning, maintaining food quality and safety by delaying deterioration even under thermal stress, with minimal impact on taste and product characteristics.

Implementation Method 1

Incorporation of an allulose disaccharide into food compositions to suppress HMF generation by forming a glycosidic bond with sugar molecules

Methodology Applied

Scientific EffectGlycosidic bond formation: Chemical Bonding

Data Source

PatentUS12543766B2Composition for inhibiting HMF production comprising allulose disaccharide

Publication Date: 2026.02.10 CJ CHEILJEDANG CORP

AI summary

Provided is novel use of an allulose disaccharide.