Fat-Coated Agglomerated Sugar Substitutes for Baked Goods
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Solution Overview
Problem
Existing sugar substitutes and sweeteners fail to adequately replace the multifunctional properties of sucrose in baked goods, including sweetness, volume, texture, and browning, while maintaining consumer preference for the food.
Innovation Solution
A build-up agglomeration particle collective composed of carriers, fats or oils, and crystalline or semi-crystalline sugar, which is coated with fat or oil, forms a composite that mimics the properties of sucrose, allowing for a significant reduction in sugar content without compromising texture, volume, or flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sugar is replaced with conventional sweeteners, then sweetness is maintained, but volume, texture, and browning properties are lost
Solution Approach 1:
The patent applies composite materials by combining multiple components (carriers, fats/oils, and sugar) into a structured particle collective. This composite structure allows the substitute to simultaneously provide volume (from carriers), texture (from fat coating), and browning (from sugar content), while reducing overall sugar content. The composite nature enables each component to fulfill specific functions that single sweeteners cannot achieve.
Solution Approach 2:
The patent applies local quality by creating particles with heterogeneous internal structure. The carriers form the bulk volume, fats/oils provide surface texture and mouthfeel, while sugar is distributed within the particle structure to enable browning. This spatial distribution of different properties within the particle collective allows simultaneous optimization of volume, texture, and browning while reducing sugar content.
2Object-affected harmful factors
If sugar content is reduced, then health benefits increase, but sweetness intensity and flavor development are impaired
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical composition of the sugar substitute. By adjusting the ratios of carriers, fats/oils, and sugar within the particle collective, the substitute achieves reduced sweetness intensity (lower sugar content) while maintaining adequate flavor development. The fat coating and carrier materials contribute additional flavor notes that compensate for reduced sugar sweetness.
3Quantity of substance
If conventional sweeteners are used, then sweetness is provided, but mass and volume compensation is problematic
Solution Approach 1:
The patent applies the intermediary principle by using carriers as mediating substances between the sugar reduction goal and volume maintenance requirement. The carriers (such as fiber materials or starch derivatives) serve as intermediaries that provide bulk volume without adding significant calories, while the fat-coated sugar particles dispersed within them provide both sweetness and structural integrity to maintain dough volume.
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 effectively reduces sucrose content by 20-50% in baked goods while maintaining sweetness, volume, and browning, providing a healthier alternative without adverse taste or texture changes.
Implementation Method 1
crystalline or semi-crystalline sugar, in particular crystalline or semi-crystalline sucrose, as the main sugar, wherein the crystalline or semi-crystalline sugar is applied to the surface of the carrier coated with the oil or fat
Implementation Method 2
a build-up agglomeration particle collective comprising or consisting of the following components
Data Source
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AI summary
The present invention relates to a composition for substituting sugar, in particular sucrose, in baked goods, to a method for producing the composition for substituting sugar, in particular sucrose, in baked goods, to the use of a composition of this kind and to products comprising a composition of this kind. The focus of the present invention lies in particular in providing a composition which makes it possible to reduce sugar, in particular sucrose, in baked goods or in a baking mix, without significantly compromising the properties of sucrose that are relevant to the bake, such as texture of the baked goods, colour and taste.