Allulose Emulsion Composition for Calorie Reduction and Stability

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Solution Overview

Problem

There is a need for an emulsified food composition that achieves good flavor expression and saccharide reduction while being low in calories, and a method for preparing the same. Existing emulsion compositions have high calorie and sugar content due to excessive oil and saccharide, and they face challenges in emulsion stability and storage stability, especially when powdered.

Innovation Solution

An emulsion composition comprising a vegetable oil, a saccharide (primarily allulose), and an emulsifier, which can be in a solid, liquid, or mixed phase. This composition is prepared by substituting part or all of the high-calorie saccharides like starch syrup with allulose, and it can be powdered through spray-drying to enhance emulsion stability and storage stability.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Difficulty of detecting and measuring

If conventional saccharides (starch syrup, malt starch syrup) are used to achieve sweetness and viscosity, then sweetness and texture are improved, but saccharide content and calorie increase

Engineering Contradiction:

ImprovesweetnessVSAvoidsaccharide content

Core Design Contradiction:

Difficulty of detecting and measuringVSQuantity of substance

Solution Approach 1:

The patent changes the chemical parameter by substituting conventional saccharides (starch syrup, malt starch syrup) with allulose, which has different molecular structure and properties. This substitution maintains sweetness while reducing saccharide content and calorie, directly resolving the contradiction between achieving sweetness and reducing saccharide quantity

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses allulose as a replacement that provides the necessary sweetness function without the long-term health concerns associated with conventional saccharides. Allulose is metabolically inactive and does not contribute to blood sugar levels, making it a superior short-term sweetening solution that doesn't accumulate harmful effects

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

2Duration of action of stationary object

If liquid emulsion composition is powdered to improve storage stability, then storage stability is improved, but water absorption occurs leading to rancidity and quality deterioration

Engineering Contradiction:

Improvestorage stabilityVSAvoidwater absorption

Core Design Contradiction:

Duration of action of stationary objectVSObject-affected harmful factors

Solution Approach 1:

The patent changes the physical parameter by converting the liquid emulsion composition into powder form through spray drying. This phase change from liquid to solid powder reduces water activity and prevents microbial growth, while the low water content (5-10%) achieved through proper drying parameters minimizes water absorption during storage, resolving the contradiction between storage stability and water absorption

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent utilizes the phase transition from liquid to solid through spray drying process. The liquid emulsion is atomized and rapidly dried, transforming into a stable powder form that has improved storage characteristics. This phase transition eliminates the water-related stability issues present in liquid form while maintaining the functional properties of the emulsion components

Inventive Principle:

Principle #36Phase transitions

3Quantity of substance

If low DE starch syrup is used to reduce sugar content, then sugar content is reduced, but hygroscopicity increases causing emulsion stability and storage stability problems

Engineering Contradiction:

Improvesugar contentVSAvoidemulsion stability

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent replaces low DE starch syrup with allulose, which does not exhibit the hygroscopic properties of starch syrups. Allulose provides sweetness without the water-binding characteristics that cause emulsion instability, thereby resolving the contradiction between reducing sugar content and maintaining emulsion stability

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The patent changes the chemical composition parameter by substituting starch syrup with allulose, which has different hygroscopic properties. This substitution reduces the water-binding capacity of the system, preventing emulsion breakdown and storage stability issues while maintaining reduced sugar content

Inventive Principle:

Principle #35Parameter changes

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 composition achieves saccharide reduction, low calorie content, and improved emulsion stability, making it suitable for various food and beverage applications. It also addresses the challenges of rancidity and storage stability, particularly when powdered, by maintaining quality and extending the product's shelf life.

Implementation Method 1

An emulsion composition comprising a vegetable oil, a saccharide (primarily allulose), and an emulsifier

Methodology Applied

Scientific EffectEmulsification: Emulsion

Implementation Method 2

it can be powdered through spray-drying to enhance emulsion stability and storage stability

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentUS12302917B2Emulsified composition containing allulose

Publication Date: 2025.05.20 SAMYANG CORP

AI summary

The present disclosure relates to an emulsified food composition which includes a saccharide and an oil, and achieves good flavor expression and saccharide reduction, and a method for preparing same.