Diglyceride-Triglyceride Fat Composition for Reduced-Sugar Texture
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Solution Overview
Problem
Existing confectionery products face challenges in reducing sugar content without compromising sweetness intensity and texture, as sugar plays a crucial role in taste, sweetness duration, and texture.
Innovation Solution
A fat composition comprising 10% to 30% diglycerides and 70% to 90% triglycerides, with specific fatty acid profiles and solid fat content, is developed to maintain organoleptic properties and texture in confectionery products with reduced sugar.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sugar content is reduced in confectionery products, then caloric contribution and health concerns are addressed, but sweetness intensity and texture are compromised
Solution Approach 1:
The patent changes the physical and chemical parameters of the fat composition by controlling the ratio of diglycerides to triglycerides (10-30% diglycerides, 70-90% triglycerides) and specifying fatty acid profiles (C16:0, C18:1, C18:2, C20:0, C22:0, C24:0), thereby modifying melting behavior and solid fat content at different temperatures to maintain sweetness intensity and texture despite reduced sugar content
Solution Approach 2:
The patent creates a composite fat composition combining specific ratios of diglycerides and triglycerides with defined fatty acid profiles to achieve synergistic effects that maintain organoleptic properties in reduced-sugar confectionery products
2Quantity of substance
If sugar is reduced in confectionery products, then health benefits are improved, but texture and mouthfeel are degraded
Solution Approach 1:
The patent adjusts the melting point parameters and solid fat content of the fat composition by controlling diglyceride/triglyceride ratios and fatty acid composition, ensuring the fat remains stable and provides appropriate texture and mouthfeel at confectionery processing and serving temperatures despite reduced sugar content
Data Source
AI summary
A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.