Cellulose Confectionary Composition for Heat-Stable Opacity
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Consumers seek visually and texturally stable heat-and-eat foods that do not contain certain ingredients like titanium dioxide, calcium carbonate, and emulsifiers, while maintaining opacity and creamy texture, especially after heating or freeze/thaw cycles.
Innovation Solution
Incorporating short fiber length cellulose (3.0% to 3.5% by weight) with low fat, high water, and low non-fat solids content in confectionaries, along with structuring fats and emulsifying proteins, to achieve opacity and stability without traditional additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If traditional opacity additives like titanium dioxide and calcium carbonate are used, then opacity is improved, but harmful factors and ingredient complexity increase
Solution Approach 1:
The patent removes traditional opacity additives (titanium dioxide, calcium carbonate) from the formulation and replaces them with short fiber length cellulose (average fiber length less than 35 μm) at 3.0% to 3.5% by weight, which provides opacity through light scattering without the harmful effects of conventional whitening agents
Solution Approach 2:
The patent changes the physical parameters of the cellulose used, specifically controlling the average fiber length to be less than 35 μm (optimally 20-25 μm) and the particle size distribution (at least 95% pass through No. 400 US Mesh Size sieve), which optimizes light scattering properties for opacity while maintaining safety
2Temperature
If heating is applied to heat-and-eat foods, then convenience and temperature are improved, but opacity and texture stability deteriorate
Solution Approach 1:
The patent creates a composite formulation combining short fiber length cellulose (3.0-3.5% by weight) with specific fat content (10-20% by weight, with at least 75% from structuring fat having melting point above room temperature) and water content (at least 30% by weight), which together maintain opacity and creamy texture stability through heating cycles
Solution Approach 2:
The patent optimizes the water content (at least 30% by weight) and non-fat total solids content (35-45% by weight) to maintain the confectionary's physical structure and opacity during heating, preventing separation and graininess while preserving the desired texture
3Quantity of substance
If fat content is reduced for health reasons, then health factors are improved, but texture and opacity deteriorate
Solution Approach 1:
The patent specifies that at least 75% of the fat content (10-20% by weight) should be provided by structuring fats with melting points above room temperature, creating localized functional properties that maintain creamy texture and opacity while keeping overall fat content at health-conscious levels
Solution Approach 2:
The patent uses short fiber length cellulose (3.0-3.5% by weight) as an intermediary substance that compensates for reduced fat content by providing structural support and light scattering properties, maintaining opacity and texture stability without requiring high fat levels
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 confectionaries maintain high opacity and creamy texture through heating and freeze/thaw cycles, reducing spread and graininess, while avoiding undesirable ingredients, and can be manufactured using standard equipment.
Implementation Method 1
cellulose in an amount of 3.0% to 3.5% by weight of the confectionary, where the cellulose has an average fiber length of less than 35 μm
Implementation Method 2
a fat content of about 10% to about 20% by weight of the confectionary, with at least 75% of the fat content being provided by a structuring fat having a melting point above room temperature
Data Source
AI summary
A confectionary that contains 3.0% to 3.5% of a short fiber length cellulose is described. The confectionary maintains a good opacity and texture after heating and good visual and textural stability over shelf life or at least one freeze/thaw cycle. A confectionary can typically have a relatively high moisture content, relatively low fat content, and relatively low non-fat solids content and retain the desired stability, opacity, and texture attributes. In some cases, a confectionary can exclude certain ingredients that consumers prefer to avoid.