Dulce de leche composition stability
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Solution Overview
Problem
Dulce de leche compositions are not stable enough for industrial use, leading to texture issues like grittiness and spoilage, and existing alternatives use non-clean label preservatives that do not provide complete protection against spoilage and mold growth.
Innovation Solution
A confectionery composition comprising water, sucrose, and dextrose or fructose, with a stabilizing agent like fondant or microcrystalline sugar, that maintains a smooth texture and prevents sugar crystallization, using a water activity of less than 0.72 and a specific particle size distribution to ensure stability without the need for non-clean label preservatives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If traditional dulce de leche composition is used, then the product has a creamy texture, but it undergoes sugar crystallization and becomes gritty over time
Solution Approach 1:
The patent applies parameter changes by carefully controlling the water content (10.0-30.0 wt%) and using a specific combination of sugars (sucrose 25.0-35.0 wt%, dextrose/fructose/maltose/maltotriose 14.0-35.0 wt%) to prevent sugar crystallization while maintaining the creamy texture of dulce de leche
Solution Approach 2:
The patent uses composite materials by combining multiple sugar types (sucrose, dextrose, fructose, maltose, maltotriose) with milk proteins and fats to create a complex matrix that prevents crystal formation and maintains stability over time
2Reliability
If non-clean label preservatives are used, then protection against spoilage and mold growth is achieved, but consumer acceptance and product quality are reduced
Solution Approach 1:
The patent applies self-service by using the natural composition of the dulce de leche itself (specific sugar ratios, water content control, and milk protein matrix) to provide inherent resistance against spoilage and mold growth, eliminating the need for artificial preservatives
Solution Approach 2:
The patent creates an inert environment by controlling water activity through precise water content (10.0-30.0 wt%) and sugar composition, creating conditions that are inhospitable to microbial growth without requiring chemical preservatives
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 composition achieves long-term stability and a creamy texture, preventing grittiness and spoilage, while using only natural ingredients and maintaining acceptable organoleptic properties for industrial and commercial use.
Implementation Method 1
the composition is prepared from a mixture of components that comprises between 0.05.0 wt % and 10.0 wt % stabilizing agent
Implementation Method 2
the composition has a water activity of less than or equal to 0.72
Data Source
AI summary
The present invention relates to a confectionery composition that has the necessary stability and texture to be used as filling in foodstuffs, preferably chocolate confectionery products.