Beta-Glucan Fiber Viscosity Control in Dairy
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Incorporating β-glucan fibers into dairy products is challenging due to high dosage requirements and strong cereal taste, which affects the texture and quality of fermented dairy products, leading to gelling issues and unsatisfactory organoleptic results.
Innovation Solution
A semi-fluid, thermized aqueous solution containing 3% to 12% β-glucan fibers and 5% to 30% viscosity lowering compounds like maltodextrins, hydrolysed guar gum, or inulins, combined with a slow cooling process under shear, prevents gelling and maintains a stable viscosity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If β-glucan fibres are incorporated into dairy products at high doses to achieve health benefits, then the functional benefit is improved, but the cereal taste and texture quality deteriorate
Solution Approach 1:
The patent extracts and isolates β-glucan fibres from cereal sources (oats, barley) to create a purified fiber product. This extraction process separates the beneficial β-glucan component from the problematic cereal matrix, allowing high doses (3-12% w/w) to be incorporated without the strong cereal taste and texture issues associated with whole cereal extracts
Solution Approach 2:
The patent modifies the physical and chemical parameters of the β-glucan fibers through controlled extraction and processing to achieve a purified form with specific characteristics. The fibers are processed to maintain their health benefits while reducing their affinity for cereal-based flavor and texture profiles, enabling their use in dairy products at functional doses without compromising organoleptic properties
2Quantity of substance
If β-glucan fibres are added to dairy mix before fermentation, then the fiber incorporation is improved, but the lactic gel formation and whey quality deteriorate
Solution Approach 1:
The patent performs preliminary thermal treatment (heat treatment at 90-100°C for 5-15 minutes) on the β-glucan fiber suspension before incorporating it into the dairy mix. This preliminary action modifies the fiber structure to reduce its interference with lactic gel formation during fermentation, allowing high fiber incorporation (3-12% w/w) while maintaining proper gel texture and whey quality
Solution Approach 2:
The patent changes the thermal and structural parameters of the β-glucan fibers through controlled heat treatment before incorporation. This parameter modification reduces the fibers' negative impact on fermentation dynamics and gel formation, enabling high doses to be incorporated without compromising the quality of the final fermented product
3Quantity of substance
If high quantities of β-glucan extract are incorporated into aqueous preparation, then the fiber content is improved, but the texturing and gelling properties deteriorate
Solution Approach 1:
The patent extracts and isolates β-glucan fibers from cereal sources to create a purified fiber product. This extraction process separates the beneficial β-glucan component from the problematic cereal matrix, allowing high doses (3-12% w/w) to be incorporated without the strong cereal taste and texture issues associated with whole cereal extracts
Solution Approach 2:
The patent modifies the physical and chemical parameters of the β-glucan fibers through controlled extraction and processing to achieve a purified form with specific characteristics. The fibers are processed to maintain their health benefits while reducing their affinity for cereal-based flavor and texture profiles, enabling their use in dairy products at functional doses without compromising organoleptic properties
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
This approach allows for the preparation of stable, semi-fluid dairy products with significant β-glucan content, preventing gelling and maintaining acceptable texture and taste, even after storage, while ensuring effective β-glucan incorporation in dairy products.
Implementation Method 1
a sufficient quantity, between 5% and 30% by weight relative to the total weight of the solution, of at least one viscosity lowering compound chosen from the group consisting of maltodextrins having a maximum DE of 18, at least partly hydrolysed guar gum, inulin and fructo-oligosaccharides (FOS)
Implementation Method 2
through the addition of a viscosity lowering compound combined with the use of a slow cooling process under shear
Implementation Method 3
a slow cooling process under shear
Implementation Method 4
By 'thermised' is meant 'treated thermally to remove microbiological contaminants'. This treatment may be pasteurization, sterilization or any other thermal process.
Data Source
AI summary
The present invention relates to a semi-fluid thermized aqueous solution comprising β-glucan fibers and a sufficient amount of at least one viscosity depressant chosen from the group composed of maltodextrins having a maximum DE of 18, at least partially hydrolyzed guar gum, inulin and fructooligosaccharides. Another subject of the invention is a process for preparing such a thermized aqueous solution comprising a step of slowly cooling a thermized dispersion comprising water, at least one viscosity depressant and β-glucan fibers, under shear. The invention lastly relates to the use of such a thermized aqueous solution in a food product.