Enzymatically Hydrolysed Cereal Bran for Glucose Syrup Replacement
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Solution Overview
Problem
There is a need for food and beverage ingredients that can replace glucose syrup in products like powdered creamers, offering improved nutritional profile, similar sweetness, volume, and texture, while maintaining efficient drying properties.
Innovation Solution
Hydrolyzing cereal bran using a combination of enzymes such as xylanase, alpha-amylase, beta-glucanase, and endoprotease to produce a composition rich in protein, dietary fiber, sugar, and total carbohydrates, which can be used to create a food or beverage ingredient suitable for replacing glucose syrup in creamer compositions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If glucose syrup is used to sweeten food and beverage products, then sweetness and volume are maintained, but the nutritional profile deteriorates due to high sugar content
Solution Approach 1:
The patent changes the compositional parameters of the sweetening agent by using enzymatically hydrolysed cereal bran instead of glucose syrup. This produces a composition with reduced sugar content (5-35% vs typical glucose syrup), increased dietary fiber (2-45%), protein (5-20%), and total carbohydrate (70-94%), fundamentally altering the nutritional profile while maintaining functional properties
Solution Approach 2:
The invention creates a composite material from multiple components derived from cereal bran through enzymatic hydrolysis. The resulting composition contains a complex mixture of sugars, dietary fiber, protein, and total carbohydrates working together to provide both nutritional benefits and functional performance as a glucose syrup replacement
2Quantity of substance
If synthetic sweeteners are used to replace glucose syrup, then sweetness is maintained with improved nutrition, but volume and texture deteriorate
Solution Approach 1:
The patent employs a composite material composed of multiple components (sugars, dietary fiber, protein, total carbohydrates) derived from enzymatically hydrolysed cereal bran. This composite structure provides both the sweetness needed for flavor and the bulk required for volume and texture, overcoming the limitations of synthetic sweeteners which lack these physical properties
3Quantity of substance
If glucose syrup is replaced with high fiber ingredients, then nutritional profile improves, but drying efficiency and powder flow properties deteriorate
Solution Approach 1:
The patent optimizes the compositional parameters of the hydrolysed cereal bran to achieve a balance between dietary fiber content (2-45%) and other components. The specific ratio of sugars, protein, total carbohydrate, and dietary fiber is controlled to ensure the material maintains suitable drying characteristics and powder flow properties while providing improved nutritional value
Solution Approach 2:
The composite material structure created from enzymatically hydrolysed cereal bran provides a balanced composition where dietary fiber is integrated with sugars, protein, and total carbohydrates. This integration ensures that the high fiber content does not compromise drying efficiency or powder flow, as the other components contribute to proper moisture content and particle characteristics
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 resulting ingredient enhances the nutritional profile by increasing dietary fiber content and maintains the desired characteristics of sweetness, volume, and texture, facilitating efficient drying and reconstitution of powdered creamers.
Implementation Method 1
cereal bran can be hydrolysed by a specific combination of enzymes to produce a food and beverage ingredient
Implementation Method 2
Hydrolyzing cereal bran using a combination of enzymes such as xylanase, alpha-amylase, beta-glucanase, and endoprotease
Data Source
AI summary
The present invention relates to a food or beverage ingredient produced from enzymatically hydrolysed cereal, a method of producing such an ingredient by contacting a slurry of cereal bran with an enzyme composition comprising xylanase, alpha-amylase, beta-glucanase, cellulase and endoprotease. The invention also relates to a beverage creamer composition comprising the food or beverage ingredient of the invention and a method of producing it.