Candy Base Stability with Xanthine Derivatives and Low Fructose
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Solution Overview
Problem
Confectionery compositions with edible organic acids and xanthine derivatives face stability issues due to moisture absorption and flavor alteration, leading to softness and stickiness, which affects the visual appearance and taste of candies.
Innovation Solution
A candy base comprising one or more sugar bases, at least one edible organic acid, and xanthine derivatives with fructose levels between 0.1% and 1.9% by weight, which reduces moisture absorption and maintains stability, shape, and flavor profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If xanthine derivatives are added to enhance consumer appeal, then consumer appeal is improved, but moisture absorption increases and stability deteriorates
Solution Approach 1:
The patent applies parameter changes by precisely controlling the fructose content within a specific range (0.1-1.9%) to resolve the contradiction between consumer appeal from xanthine derivatives and stability. This quantitative parameter adjustment allows the candy base to maintain stability while accommodating xanthine derivatives.
Solution Approach 2:
The patent creates a composite candy base formulation combining sugar base, xanthine derivatives, edible organic acid, and controlled fructose levels. This composite approach allows the ingredients to work together synergistically, where the controlled fructose level counteracts the moisture-absorbing tendency of xanthine derivatives.
2Ease of manufacture
If edible organic acids are added to enhance flavour release, then flavour enhancement is improved, but stability of candy base deteriorates due to sugar alcohol hydrolysis
Solution Approach 1:
The patent uses parameter changes by controlling fructose content within 0.1-1.9% to prevent the harmful hydrolysis reaction that would otherwise occur between edible organic acids and sugar alcohols. This parameter control allows flavour enhancement while maintaining stability.
Solution Approach 2:
The patent applies preliminary anti-action by pre-establishing a low fructose environment (0.1-1.9%) that prevents the hydrolysis reaction before it can occur. This preemptive measure blocks the harmful interaction between organic acids and sugar alcohols.
3Quantity of substance
If fructose level is increased to improve sweetness, then sweetness is improved, but moisture absorption increases causing softness and stickiness
Solution Approach 1:
The patent applies parameter changes by precisely controlling fructose content within the range of 0.1-1.9%, which is sufficient to provide sweetness while remaining below the threshold that causes excessive moisture absorption and stickiness.
Solution Approach 2:
The patent uses partial action by providing just enough fructose (0.1-1.9%) to achieve the desired sweetness without exceeding the amount that would cause harmful moisture absorption effects.
4Object-affected harmful factors
If low water vapor diffusion packages are used to prevent moisture entry, then moisture protection is improved, but package cost increases making it commercially unappealing
Solution Approach 1:
The patent converts the potential harm of moisture absorption into a benefit by formulating the candy base with controlled fructose (0.1-1.9%) and xanthine derivatives that inherently resist moisture uptake. This eliminates the need for expensive special packaging.
Solution Approach 2:
The candy base formulation itself provides the moisture protection function through its controlled composition, eliminating the need for external protective packaging. The product serves its own protection needs through its inherent stability.
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 candy base achieves improved stability, reduced moisture absorption, and consistent flavor and texture, preventing stickiness and shape loss during storage.
Implementation Method 1
Sugar alcohols provide sweetness as they mimic sugars but are not metabolized as sugars, provide fewer calories and thus less energy. One major problem in the manufacture of a sugar base comprising an edible organic acid relies in the changes that the sugar base candy may have undergone alter manufacture so that the candy does not closely resemble the product originally designed and produced. These changes may include moisture absorption
Implementation Method 2
It is generally known in the art that edible organic acids may function as flavour enhancers; when provided at optimal levels edible organic acids may significantly improve the release of flavours from the confectionery composition. Furthermore, they may stimulate salivation.
Implementation Method 3
Ingredients such as xanthine and its methylated derivatives have recently received renewed interest because of the neurostimulating effects associated with their use.
Data Source
AI summary
Confectionery compositions comprising a candy base having improved stability are provided. Said candy base comprises one or more sugar bases, at least one edible organic acid, one or more xanthine derivatives and less than 1.9% of fructose by weight of said candy base. The confectionery compositions herein provide the stimulant effect of xanthine derivative and the energy of sugar bases without the negative aspects of opaqueness, stickiness and flavour modification.