Bimodal Carbohydrate Caramel Texture Without Fat
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Solution Overview
Problem
Existing caramel production methods face challenges in achieving a short texture without adding extra fat, which results in high fat and caloric content, and in replacing nutritive sweeteners to reduce health-related issues, while maintaining high quality mouthfeel and taste.
Innovation Solution
The use of bimodal carbohydrate combinations, specifically high molecular weight polysaccharides like branched maltodextrins and monosaccharides such as D-psicose, which provide bulk, sweetening, and functional properties without additional fat, to create a low-calorie, low-stringiness caramel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If additional fat is added to achieve short texture, then texture quality is improved, but fat content and caloric value increase
Solution Approach 1:
The invention changes the carbohydrate parameters by using a bimodal distribution with specific molecular weights (2500-6000 Da polysaccharides and monosaccharides in 30-70% proportion), which fundamentally alters the texture mechanism from fat-dependent to carbohydrate-structure-dependent, resolving the contradiction between texture quality and fat content
Solution Approach 2:
The invention creates a composite carbohydrate system combining high molecular weight polysaccharides and monosaccharides in specific proportions, forming a new material structure that provides short texture without requiring additional fat, thus resolving the contradiction between texture and caloric content
2Object-affected harmful factors
If nutritive sweeteners are replaced to reduce health issues, then health benefits are improved, but mouthfeel and taste quality may worsen
Solution Approach 1:
The invention changes the sweetener parameters by selecting specific monosaccharides (D-psicose, fructose, glucose, tagatose) and controlling their proportion (30-70% of total carbohydrates), which maintains the functional properties needed for mouthfeel while reducing health harmful factors through lower glycemic index and caloric content
Solution Approach 2:
The invention applies local quality by assigning different functional roles to different carbohydrate components: monosaccharides provide sweetness and bulk, while high molecular weight polysaccharides provide texture and mouthfeel, allowing each component to optimize its local function while maintaining overall quality
Data Source
AI summary
The present invention relates to short texture caramel containing bimodal carbohydrates ingredients that combine high molecular weight polysaccharides and at least one monosaccharide.