Carbohydrate Composition for Gradual Blood Glucose Rise
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Solution Overview
Problem
Current carbohydrates used in food products cause rapid rises in blood glucose levels, which are unsuitable for diabetic patients, and existing alternatives like isomaltulose have high osmotic pressure, limiting their use.
Innovation Solution
A carbohydrate composition combining highly branched dextrin with a DE value of 10 to 52 and isomaltulose, where glucose or isomaltooligosaccharide is bound via an α-1,6 glycosidic bond, at a specific ratio to slow digestion and reduce osmotic pressure, thereby suppressing the rise in blood glucose levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If conventional carbohydrates (starch, starch decomposition products) are used in food products, then energy provision is efficient, but blood glucose levels rise rapidly which is unsuitable for diabetic patients
Solution Approach 1:
The patent combines highly branched dextrin (DE 10-52) with isomaltulose in a composite carbohydrate composition. This composite structure provides gradual glucose release while maintaining energy provision, resolving the contradiction between efficient energy supply and rapid blood glucose rise for diabetic patients
Solution Approach 2:
The patent changes the degree of hydrolysis (DE) parameter of dextrin to a specific range (10-52), which modifies the carbohydrate's digestion rate and glucose release profile, enabling gradual blood glucose elevation while maintaining energy provision suitable for diabetic patients
2Object-affected harmful factors
If isomaltulose is used as a carbohydrate alternative, then digestion rate is slower and blood glucose rise is suppressed, but osmotic pressure becomes high (340 mOSMOL/kg) which limits its use
Solution Approach 1:
The patent merges highly branched dextrin with isomaltulose in a composite composition. The dextrin component contributes to gradual digestion and glucose release while having lower osmotic pressure, thereby reducing the overall osmotic pressure of the carbohydrate source while maintaining blood glucose suppression benefits
Solution Approach 2:
The patent changes the carbohydrate composition parameters by incorporating dextrin with DE 10-52, which has different osmotic properties compared to pure isomaltulose, thereby reducing the osmotic pressure while maintaining the blood glucose suppression effect
3Stress or pressure
If highly branched dextrin alone is used, then osmotic pressure is reduced (70-300 mOSMOL/kg), but GI value (blood glucose rise index) is not satisfactory
Solution Approach 1:
The patent combines highly branched dextrin with isomaltulose to create a composite where both components work synergistically. The dextrin provides low osmotic pressure while isomaltulose enhances the gradual digestion effect, achieving both low osmotic pressure and satisfactory blood glucose control
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 achieves a gradual rise in blood glucose levels and low osmotic pressure, making it suitable for diabetic patients and various food products, enhancing the digestion suppression effect and reducing osmotic pressure concerns.
Implementation Method 1
the carbohydrates are digested by enzymes in the gastrointestinal tract and absorbed in the small intestine
Implementation Method 2
glucose or the like has a high osmotic pressure, which induces osmotic diarrhea. Thus, ones with as low an osmotic pressure as possible such as dextrins obtained by hydrolyzing starch with acids or enzymes is wanted
Data Source
AI summary
Novel findings have been made that a carbohydrate composition in which a highly branched dextrin and isomaltulose are mixed at a specific ratio, wherein the highly branched dextrin has a structure in which glucose or isomaltooligosaccharide is bound to a non-reducing terminus of a dextrin via an α-1,6 glycosidic bond, and has a DE value of 10 to 52, enhances an suppressing effect on digestion of the highly branched dextrin by isomaltulose, that is, synergistically suppresses the digestion, thereby leading to the completion of the present invention.