Fiber Composition for Smooth, Non-Gummy Beverage Mouthfeel
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Solution Overview
Problem
Existing powdered beverage mixes often result in an undesired 'gummy' mouthfeel due to the use of gums like xanthan gum and guar gum for thickening, necessitating a more suitable texture and mouthfeel upon reconstitution.
Innovation Solution
Incorporating a combination of plant-derived non-beta-glucan carbohydrate fibers and beta-glucan fibers into the dry powder beverage mix to improve mouthfeel, mimicking the texture of dairy yogurt drinks or smoothies.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If gums like xanthan gum and guar gum are used to thicken the beverage, then the desired target mouthfeel is achieved, but an undesired 'gummy' mouthfeel is resulting
Solution Approach 1:
The patent changes the compositional parameters by replacing traditional gum thickeners with a specific combination of fibers (non-beta-glucan carbohydrate fibers and beta-glucan fibers) in defined proportions. This parameter change transforms the mouthfeel from gummy to smooth and creamy while maintaining thickness and viscosity characteristics.
Solution Approach 2:
The patent employs a composite fiber system combining multiple fiber types (non-beta-glucan carbohydrate fibers such as cellulose, hemicellulose, or pectin, along with beta-glucan fibers) to achieve superior mouthfeel characteristics. This composite approach leverages the complementary properties of different fibers to create a smooth, creamy texture without gummy sensations.
2Stability of the object's composition
If traditional thickeners are used to achieve desired texture, then the beverage reaches target viscosity, but the label appears cluttered with multiple additives
Solution Approach 1:
The patent extracts and eliminates traditional gum thickeners (xanthan gum, guar gum, pectin, etc.) from the beverage formulation. By removing these multiple additive components and replacing them with a simpler fiber-based system, the patent achieves the desired texture with fewer, cleaner ingredients that are easier to communicate on the label.
Solution Approach 2:
The patent simplifies the ingredient list by changing the compositional parameters from multiple gum types to a focused combination of carbohydrate fibers and beta-glucan fibers. This parameter change reduces the number of additives while maintaining or improving the textural properties, thereby simplifying the label and enhancing consumer appeal.
Data Source
AI summary
A composition including plant-derived carbohydrate fiber that is not a beta-glucan fiber fiber and a beta-glucan fiber as mouthfeel-improving additives for a consumable are disclosed. A consumable containing the composition of the plant-derived non-beta-glucan carbohydrate fiber and beta-glucan fiber as mouthfeel-improving additives, and methods for preparing a consumable including the mouthfeel-improving composition and for improving the mouthfeel of a consumable by adding the mouthfeel-improving composition to a consumable base are also disclosed.