Allulose-Oligosaccharide Sweetener Composition for Acid and Heat Stability
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Solution Overview
Problem
Oligosaccharides exhibit low sweetness, are easily hydrolyzed by acid or heat, and lose health functionalities when hydrolyzed, limiting their use as a sugar substitute.
Innovation Solution
A sweetener comprising allulose and a salt, such as citrate, lactate, carbonate, or phosphate, is combined with oligosaccharides to enhance acid and heat resistance, with allulose present in 40-800 parts by weight and salt in 0.05-0.5 parts by weight relative to 100 parts of oligosaccharide.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If oligosaccharides are used as a sugar substitute, then health functionalities and natural texture are improved, but sweetness is insufficient and acid/heat stability deteriorates
Solution Approach 1:
The patent combines oligosaccharides with allulose and salts to create a composite sweetener system. This composite structure allows the oligosaccharide component to maintain its health functionalities while the allulose and salt components provide enhanced sweetness and improved acid/heat stability, respectively, resolving the contradiction between health benefits and stability.
Solution Approach 2:
The patent modifies the chemical environment by adding specific salts (citrate, lactate, carbonate, or phosphate) to change the pH buffer capacity and ionic composition. This parameter change protects oligosaccharides from acid hydrolysis and heat degradation, thereby improving their stability without compromising their health functionalities.
2Quantity of substance
If oligosaccharides are used as a sugar substitute, then calorie reduction is achieved, but sweetness intensity and taste quality deteriorate
Solution Approach 1:
The patent merges oligosaccharides with allulose in a synergistic combination. The oligosaccharide provides low-calorie content and health benefits, while allulose contributes sweetness intensity and taste quality. This merging allows the final product to achieve both calorie reduction and satisfactory sweetness, resolving the contradiction between these two properties.
3Adaptability or versatility
If oligosaccharides are exposed to acid or heat, then processing flexibility is improved, but hydrolysis increases and health functionalities are lost
Solution Approach 1:
The patent applies salt buffering agents in advance to create a protective chemical environment before acid or heat exposure occurs. This beforehand cushioning through pH buffering and ionic protection prevents acid hydrolysis and heat degradation of oligosaccharides, allowing processing flexibility while retaining health functionalities.
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 sweetener maintains 90-99% oligosaccharide content after 24-48 hours at pH 2 and 20-90°C, improving stability and taste without increasing caloric content.
Implementation Method 1
application of allulose to oligosaccharide could increase acid resistance and heat resistance of the oligosaccharide of a sweetener
Implementation Method 2
application of allulose to oligosaccharide could increase acid resistance and heat resistance of the oligosaccharide of a sweetener
Data Source
AI summary
The present application relates to: a sweetener having increased acid resistance of oligosaccharides; a food composition containing the sweetener of the present application; and a method for increasing the acid resistance of oligosaccharides in an oligosaccharide-containing sweetener, comprising a step of applying allulose to oligosaccharides.