Core-Coat Saccharide Particles for Food Fiber Integration
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Solution Overview
Problem
Current methods for incorporating dietary fiber and plant fibers into food and cosmetic products face challenges in maintaining the functional performance of these products without compromising their appeal or sustainability.
Innovation Solution
A dry composition comprising particles with a core of insoluble saccharides coated with soluble saccharides, where the weight ratio of insoluble to soluble saccharides can range from 99:1 to 50:50, is used to enhance the functional performance of food and cosmetic products while ensuring biodegradability and sustainability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If dietary fiber is incorporated into food products, then digestive health is improved, but functional performance of the food is compromised
Solution Approach 1:
The fiber is segmented into particles with controlled size distribution (D10: 25-100 μm, D90: 100-500 μm) to optimize its functionality. The core-coat structure segments the fiber into functional zones where the core provides bulk and digestive benefits while the coating maintains food quality and functional performance.
Solution Approach 2:
A composite particle structure is created with a core of insoluble saccharide (fiber) coated with soluble saccharide. This composite design allows the insoluble core to provide digestive health benefits while the soluble coating maintains food functional performance, preventing the compromise that occurs when fiber is added to foods.
2Adaptability or versatility
If plant fibers are used to meet sustainability needs, then biodegradability is improved, but functional performance of the product is compromised
Solution Approach 1:
Different parts of the particle have different properties: the core provides biodegradability and sustainability, while the coating provides functional performance maintenance. This local differentiation allows the product to meet both sustainability goals and functional requirements simultaneously.
3Reliability
If soluble saccharide coating is applied to insoluble saccharide core, then functional performance is maintained, but manufacturing complexity increases
Solution Approach 1:
The soluble and insoluble saccharides are combined in a single particle formation process, likely through spray drying or co-extrusion, where the soluble saccharide forms a coating around the insoluble core in one operational step, reducing manufacturing complexity despite the multi-component nature of the product.
Data Source
AI summary
Compositions comprising soluble oligosaccharides and insoluble saccharides are provided. Methods for the formation of the compositions, food products, baked goods, or sweeteners, including the production of the saccharide particles, the saccharide particles with various ratios and properties of the saccharides, and the uses of the same are also provided.