Liquid Emulsion Texture via Dextrin and Ionic Substance
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Solution Overview
Problem
Liquid emulsion compositions with reduced oil and fat content ratios lack smoothness and viscosity, making them taste thin and watery, which is undesirable in food and drink applications.
Innovation Solution
Incorporating dextrin and an ionic substance into the emulsion composition, such as acids, amino acids, or salts, to enhance smoothness and adjust viscosity, while maintaining a protein-free formulation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the oil and fat content ratio is decreased in the emulsion composition, then the healthiness and reduced allergenicity are improved, but the smoothness and viscosity are worsened
Solution Approach 1:
Dextrin is introduced as an intermediary substance to mediate between the reduced oil and fat content and the desired smoothness. The dextrin molecules interact with the oil droplets and water phase, forming a network structure that provides viscosity and smoothness without requiring high oil and fat content. This intermediary substance enables the system to achieve the target texture while maintaining low oil and fat ratio.
Solution Approach 2:
The invention creates a composite emulsion system combining water, reduced oil and fat, cyclodextrin, water-soluble gelling agent, and dextrin. This composite material approach allows the different components to work synergistically, where dextrin compensates for the reduced oil and fat content by providing structural support and texture, enabling the formulation to achieve desired smoothness with lower oil and fat content ratio.
2Quantity of substance
If the oil and fat content ratio is decreased in the emulsion composition, then the healthiness and reduced allergenicity are improved, but the viscosity is worsened
Solution Approach 1:
Dextrin serves as an intermediary that modifies the viscosity characteristics of the emulsion. By incorporating dextrin, the system achieves appropriate viscosity levels without relying on high oil and fat content. The dextrin molecules create a viscous network that compensates for the reduced oil and fat ratio, maintaining desirable flow properties and mouthfeel.
Solution Approach 2:
The invention changes the compositional parameters of the emulsion by introducing dextrin and adjusting the ratios of water-soluble gelling agents and ionic substances. These parameter changes enable the formulation to maintain optimal viscosity despite the reduced oil and fat content ratio, as dextrin and ionic substances directly influence the rheological properties of the system.
3Strength
If dextrin is added to improve smoothness, then the smoothness is improved, but the viscosity increases
Solution Approach 1:
The invention optimizes the concentration of dextrin and adjusts other compositional parameters (water-soluble gelling agent content, ionic substance ratios) to balance smoothness and viscosity. By carefully controlling these parameters, the formulation achieves the desired smoothness improvement from dextrin addition while preventing excessive viscosity increase through coordinated adjustment of other components.
Solution Approach 2:
The invention uses a controlled, partial amount of dextrin rather than excessive quantities. This partial action approach provides sufficient smoothness improvement while minimizing the viscosity-increasing effect. The optimal dextrin concentration is determined to achieve the desired texture enhancement without over-thickening the emulsion.
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 addition of dextrin improves smoothness and the ionic substance adjusts viscosity, resulting in a liquid emulsion with desirable texture and properties suitable for food and drink applications without using proteins as emulsifying agents.
Implementation Method 1
an emulsion composition formed of an oil-in-water emulsion composed of water, an oil and fat, a cyclodextrin, a water-soluble gelling agent, etc.
Implementation Method 2
by adding an ionic substance to the emulsion composition, a viscosity of the composition can be decreased/adjusted
Data Source
AI summary
It is an object of the present invention to provide a liquid emulsion composition which has a good smooth texture, without containing protein such as egg, and the present invention provides a liquid emulsion composition containing water, 50 mass % or less of an oil and fat, a cyclodextrin, a water-soluble gelling agent, and a dextrin.