Allulose Oligosaccharide Coffee Beverage Composition

Solution Overview

Problem

The increasing consumption of high-sugar coffee beverages contributes to health issues like obesity, diabetes, and dental caries, necessitating the development of low-calorie sweeteners that can replace sucrose without adverse effects.

Innovation Solution

A coffee drink composition combining allulose and oligosaccharides with coffee extract, where allulose masks its metallic taste with coffee's bitter and sour flavors, enhancing the drink's texture and stability, and oligosaccharides provide body taste, while being prepared through biological methods or chemical synthesis.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of energy

If allulose is used as a sugar substitute in coffee beverages, then calorie reduction and health benefits are achieved, but metallic taste and poor texture are introduced

Engineering Contradiction:

Improvecalorie reductionVSAvoidmetallic taste

Core Design Contradiction:

Loss of energyVSObject-affected harmful factors

Solution Approach 1:

The patent combines allulose with oligosaccharides (specifically isomaltooligosaccharide) in a specific ratio range (allulose: 0.1-10% by weight, oligosaccharide: 0.1-5% by weight) to create a synergistic effect where the oligosaccharide masks the metallic taste of allulose while both work together to provide sweetness and improve texture

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

Oligosaccharides act as an intermediary substance that mediates between the metallic taste of allulose and the consumer's perception, masking the unpleasant metallic flavor while allowing the sweetening effect and calorie reduction benefits of allulose to be preserved

Inventive Principle:

Principle #24Intermediary (Mediator)

2Loss of energy

If allulose is used as a sugar substitute in coffee beverages, then calorie reduction and health benefits are achieved, but poor texture and lack of body taste are introduced

Engineering Contradiction:

Improvecalorie reductionVSAvoidtexture stability

Core Design Contradiction:

Loss of energyVSStability of the object's composition

Solution Approach 1:

The patent combines allulose with oligosaccharides (specifically isomaltooligosaccharide) in a specific ratio range (allulose: 0.1-10% by weight, oligosaccharide: 0.1-5% by weight) to create a synergistic effect where the oligosaccharide masks the metallic taste of allulose while both work together to provide sweetness and improve texture

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The invention creates a composite sweetening system using allulose and oligosaccharides together, where each component contributes different properties: allulose provides sweetness and calorie reduction, while oligosaccharide provides body taste and texture stability, resulting in a composite material with superior overall performance

Inventive Principle:

Principle #40Composite materials

3Object-affected harmful factors

If sucrose is used in coffee beverages, then excellent sweetness and taste enhancement are achieved, but health issues such as obesity, diabetes, and dental caries are caused

Engineering Contradiction:

Improvehealth benefitsVSAvoidsweetness quality

Core Design Contradiction:

Object-affected harmful factorsVSObject-generated harmful factors

Solution Approach 1:

The patent uses allulose, a natural sugar alcohol that is not metabolized by the human body and provides minimal calories, as a replacement for sucrose. Allulose can be used in small amounts (0.1-10% by weight) to achieve the desired sweetening effect without the harmful health impacts of excessive sucrose consumption

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

Oligosaccharides act as an intermediary substance that mediates between the metallic taste of allulose and the consumer's perception, masking the unpleasant metallic flavor while allowing the sweetening effect and calorie reduction benefits of allulose to be preserved

Inventive Principle:

Principle #24Intermediary (Mediator)

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 offers a low-calorie, sugar-free coffee drink with improved texture and taste, reducing the risk of health issues associated with sucrose consumption, while maintaining a similar sweetness level and providing excellent coloring effects.

Implementation Method 1

As the allulose is comprised in the coffee drink composition of the present invention in the above range, Maillard reaction of allulose is accompanied and therefore browning occurs more than the case of containing only sucrose

Methodology Applied

Scientific EffectMaillard reaction:

Implementation Method 2

oligosaccharide, and coffee extract, where allulose masks its metallic taste with coffee's bitter and sour flavors, enhancing the drink's texture and stability, and oligosaccharides provide body taste

Methodology Applied

Scientific Effect:

Implementation Method 3

allulose masks its metallic taste with coffee's bitter and sour flavors

Methodology Applied

Scientific Effect:

Data Source

PatentUS11019831B2Low calorie coffee beverage composition

Publication Date: 2021.06.01 SAMYANG CORP

AI summary

The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.