Candy Composition Reducing Stickiness and Cold Flow

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Solution Overview

Problem

Conventional candies made with starch syrup suffer from stickiness and cold flow phenomena, leading to shape deformation and consumer discomfort during distribution and storage, especially under high humidity and temperature conditions, and there is a need for healthier alternatives that maintain sweetness and ease of consumption.

Innovation Solution

A composition containing saccharides with a degree of polymerization of 2 or less, including allulose, and saccharides with a degree of polymerization of 3 or more, where the latter constitutes 29 parts by weight or more of the former, combined with an allulose content of 5 to 10 parts by weight, which improves surface stickiness and cold flow resistance.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If starch syrup is used as main material to prepare candy, then sweetness and texture are improved, but health concerns arise due to negative health effects

Engineering Contradiction:

Improvesweetness and textureVSAvoidhealth concerns

Core Design Contradiction:

Ease of manufactureVSObject-affected harmful factors

Solution Approach 1:

The patent changes the chemical composition parameters by replacing starch syrup with a specific mixture of saccharides (sucrose 40-60 parts, glucose 10-30 parts, fructose 10-30 parts) to maintain sweetness and texture while eliminating health concerns associated with starch syrup

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses a composite saccharide system combining multiple types of sugars (sucrose, glucose, fructose) in specific ratios to achieve the desired sweetness and texture properties while avoiding the use of starch syrup, creating a healthier candy composition

Inventive Principle:

Principle #40Composite materials

2Ease of manufacture

If hard candy is prepared with conventional saccharides, then sweetness is maintained, but stickiness occurs on the surface during distribution

Engineering Contradiction:

ImprovesweetnessVSAvoidsurface stickiness

Core Design Contradiction:

Ease of manufactureVSObject-generated harmful factors

Solution Approach 1:

The patent modifies the saccharide composition parameters by incorporating a specific trio of sugars in controlled proportions, which changes the surface properties of the candy to reduce stickiness while preserving sweetness

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses fructose as an intermediary substance that modifies the surface characteristics of the candy, reducing stickiness by interfering with the adhesive properties of pure sucrose-based surfaces

Inventive Principle:

Principle #24Intermediary (Mediator)

3Ease of manufacture

If hard candy is prepared with conventional materials, then shape is formed, but cold flow phenomenon causes shape deformation at room temperature

Engineering Contradiction:

Improveshape formationVSAvoidshape stability

Core Design Contradiction:

Ease of manufactureVSStability of the object's composition

Solution Approach 1:

The patent changes the compositional parameters by using a specific combination of saccharides with different hygroscopic properties, which modifies the candy's response to moisture and temperature, thereby reducing cold flow and improving shape stability at room temperature

Inventive Principle:

Principle #35Parameter changes

4Quantity of substance

If hard candy absorbs moisture from air, then weight increases, but cold flow phenomenon occurs causing shape change

Engineering Contradiction:

Improvemoisture absorptionVSAvoidshape deformation

Core Design Contradiction:

Quantity of substanceVSShape

Solution Approach 1:

The patent modifies the hygroscopic parameters of the candy by using a balanced saccharide composition that controls moisture uptake, thereby preventing the cold flow phenomenon that leads to shape deformation while allowing normal moisture absorption

Inventive Principle:

Principle #35Parameter changes

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 composition significantly reduces surface stickiness and cold flow phenomena, ensuring candies maintain their shape and are easier to consume, while providing a healthier low-calorie option that meets consumer preferences for reduced calorie intake.

Implementation Method 1

the first saccharide has a crystallization point of -20° C. or lower, thereby improving the cold flow of the candy and the shape retention of the candy

Methodology Applied

Scientific EffectCrystallization resistance:

Implementation Method 2

Candies are prepared by concentrating the main raw materials through a heating process

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentEP3928629B1Composition for preparing candy

Publication Date: 2023.11.15 CJ CHEILJEDANG CORP

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AI summary

The present invention relates to: a composition for preparing a candy, the composition containing saccharides having a degree of polymerization of 2 or less and saccharides having a degree of polymerization of 3 or more, and the composition having a content of the saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or less, based on dry solids; and a method for preparing a candy, by using the same. The present invention provides a candy having improved stickiness and/or the cold flow phenomenon.