Allulose Syrup Composition for pH-Stable High-Solids Storage
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Allulose syrups are susceptible to degradation, color formation, impurity formation, crystallization, and inadequate microbial stability, which affects their shelf-life and quality.
Innovation Solution
An allulose syrup with a total dry solids content of 50% to 80% and allulose content of at least 80% by weight, pH ranging from 2.5 to 6.0, and optionally including stability-enhancing additives like antioxidants and buffers, is formulated to enhance storage stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If allulose syrup is formulated with high allulose content (at least 80% by weight on dry solids basis), then the sweetness and functional properties are improved, but the syrup becomes susceptible to degradation, color formation, and impurity formation over time
Solution Approach 1:
The patent applies parameter changes by carefully controlling the pH of the allulose syrup within a specific range (2.5 to 6.0) and maintaining total dry solids content between 50% to 80%. This optimization of physical and chemical parameters prevents degradation, color formation, and impurity formation while preserving high allulose content (at least 80% by weight on dry solids basis), thereby resolving the contradiction between quantity of allulose and storage stability.
2Duration of action of stationary object
If the allulose syrup is stored for extended periods (over 12 months), then the shelf-life is improved, but degradation and formation of impurities such as HMF occur
Solution Approach 1:
The patent applies preliminary anti-action by pre-adjusting the pH of the allulose syrup to within the range of 2.5 to 6.0 before storage. This preliminary adjustment creates a stable chemical environment that prevents or minimizes the formation of harmful impurities such as HMF during extended storage periods, enabling the syrup to maintain high allulose content (at least 80% by weight on dry solids basis) for over 12 months without significant degradation.
3Quantity of substance
If the allulose syrup maintains high allulose content (at least 80% by weight on dry solids basis), then the sweetness intensity is improved, but crystallization occurs during storage
Solution Approach 1:
The patent applies parameter changes by controlling the pH within the range of 2.5 to 6.0 and adjusting the total dry solids content to 50% to 80%. These parameter modifications affect the solubility and physical state of allulose, preventing crystallization while maintaining high allulose content (at least 80% by weight on dry solids basis) and ensuring the syrup remains in a stable liquid state during storage.
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 formulated allulose syrup maintains an allulose content of at least 80% by weight for at least 3 months, and up to 95% for over 12 months, while minimizing impurities like HMF and color formation.
Implementation Method 1
wherein the pH of the syrup is from 2.5 to 6.0
Implementation Method 2
having a total dry solids content of from 50% to 80% by weight, and comprising allulose in an amount of at least 80% by weight on a dry solids basis
Data Source
AI summary
The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.