Fat Replacement in Dairy Using Crosslinked Starch and Dextrin

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Solution Overview

Problem

Current technologies for reducing fat content in dairy products struggle to maintain organoleptic properties equivalent to those with fat, particularly in fresh dairy products like dessert creams, where texture and creaminess are key consumer preferences.

Innovation Solution

A combination of hydroxypropylated phosphate crosslinked starch and white dextrin is used, with specific properties such as a degree of substitution between 0.09 and 0.2, DE less than 5, and a viscosity at 40% dry matter between 3600 and 6000 mPa.s, incorporated at specific weight percentages to reduce fat content by 5 to 50% in dairy products.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of energy

If fat content is reduced in dairy products, then calorie content is reduced, but organoleptic properties like creaminess and texture deteriorate

Engineering Contradiction:

Improvecalorie contentVSAvoidorganoleptic properties

Core Design Contradiction:

Loss of energyVSReliability

Solution Approach 1:

The patent combines hydroxypropyl phosphate crosslinked starch and white dextrin in specific proportions to create a composite starch system that mimics the organoleptic properties of fat. This composite approach allows the mixture to provide both creaminess and texture stability that single starches cannot achieve alone, resolving the contradiction between fat reduction and sensory quality maintenance.

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent specifies precise parameter ranges for the starch components: degree of substitution between 0.09-0.2 for hydroxypropyl phosphate crosslinked starch, DE less than 5 for white dextrin, and viscosity at 40% dry matter between 3600-6000 mPa.s. These controlled parameter changes ensure the starch mixture maintains optimal functional properties for fat substitution while preserving sensory characteristics.

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If conventional starches are used as fat substitutes, then fat content is reduced, but stability and viscosity are insufficient to maintain product quality

Engineering Contradiction:

Improvefat contentVSAvoidproduct stability

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent modifies starch parameters through chemical crosslinking (hydroxypropyl phosphate) and controlled hydrolysis (white dextrin with DE < 5) to enhance stability and viscosity. The specific degree of substitution range (0.09-0.2) and viscosity specification (3600-6000 mPa.s at 40% dry matter) create a starch system with improved rheological properties that maintains product stability during storage and processing.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

By combining two different starch types with complementary properties - hydroxypropyl phosphate crosslinked starch for structural stability and white dextrin for viscosity control - the patent creates a composite system that provides superior stability compared to conventional single starches, effectively addressing the fat substitution challenge.

Inventive Principle:

Principle #40Composite materials

3Reliability

If starch modification is increased to improve fat substitution efficiency, then organoleptic properties improve, but manufacturing complexity increases

Engineering Contradiction:

Improveorganoleptic propertiesVSAvoidmanufacturing process complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The patent achieves improved organoleptic properties by precisely controlling modification parameters rather than increasing complexity. The degree of substitution (0.09-0.2) and DE value (<5) are optimized to provide the necessary functional properties. While the starch modification process itself is complex, the patent simplifies application by specifying ready-to-use starches with defined characteristics, reducing the burden on manufacturing processes.

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

This combination effectively replaces fat in dairy products, maintaining sensory properties like creaminess and texture, achieving a fat reduction of up to 50% while ensuring stability and viscosity, thus meeting consumer preferences for low-fat yet high-quality dairy products.

Implementation Method 1

a viscosity at 40% dry matter of between 3600 and 6000 mPa.s

Methodology Applied

Scientific EffectViscosity:

Implementation Method 2

hydroxypropyl phosphate crosslinked starch

Methodology Applied

Scientific EffectCrosslinking:

Implementation Method 3

maintaining sensory properties like creaminess and texture

Methodology Applied

Scientific EffectAbsorption: Absorption (physical)

Data Source

PatentEP3544444B1Use of a combination of white dextrines and crosslinked phosphate hydroxypropyl starches as fat substitute

Publication Date: 2025.01.01 ROQUETTE FRERES SA

AI summary

The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: - the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably between 0.09 and 0.14, and more preferably between 0.10 and 0.11, and - the white dextrin has o a DE of less than 5, preferably less than 3, more preferably less than 2, o a viscosity at 40% dry matter of between 3600 and 6000 mPa.s, and o a solubles content of less than 30%.