Fibre-Modified White Chocolate Chips for Bakery Stability

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Solution Overview

Problem

White chocolate chips in bakery products tend to burn and deform during baking, leading to undesirable browning and migration into the dough, which detracts from the aesthetic appeal and quality of the final product.

Innovation Solution

Incorporating an effective amount of fibre, such as inulin, into the white chocolate to reduce shape deformation and browning, achieved through a process involving forming a mixture, refining, and conching, which results in white chocolate chips that maintain their shape and color during baking.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If white chocolate chips are included in bakery products, then the product has desirable taste and texture, but the chocolate chips burn and brown during baking

Engineering Contradiction:

Improvewhite chocolate chip contentVSAvoidbrowning and burning

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The patent applies parameter changes by modifying the chemical composition of white chocolate through the addition of fibre (1-10% by weight). This compositional parameter change raises the decomposition temperature and reduces the tendency to brown and burn during baking, while maintaining the desired taste and texture properties.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses composite materials by combining white chocolate with fibre ingredients to create a new material system. This composite white chocolate exhibits improved thermal stability and resistance to browning while retaining the sensory properties of traditional white chocolate, effectively resolving the contradiction between aesthetic appearance and functional performance.

Inventive Principle:

Principle #40Composite materials

2Quantity of substance

If white chocolate chips are included in bakery products, then the product has desirable taste and texture, but the chocolate chips deform and spread out during baking

Engineering Contradiction:

Improvewhite chocolate chip contentVSAvoidchip shape stability

Core Design Contradiction:

Quantity of substanceVSShape

Solution Approach 1:

The patent modifies the physical and chemical parameters of white chocolate by incorporating fibre, which alters the melting behavior and structural integrity. This parameter change enables the chocolate chips to maintain their shape during baking while still providing the desired taste and texture, preventing deformation and spreading.

Inventive Principle:

Principle #35Parameter changes

3Quantity of substance

If white chocolate chips are included in bakery products, then the product has desirable taste and texture, but the chocolate chip material migrates into the dough during processing

Engineering Contradiction:

Improvewhite chocolate chip contentVSAvoidchip structural integrity

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent changes the compositional parameters of white chocolate by adding fibre, which enhances structural integrity and reduces material migration. The modified white chocolate maintains its discrete chip form during processing while preserving the desirable taste and texture characteristics.

Inventive Principle:

Principle #35Parameter changes

Data Source

PatentUS8927044B2Bakery product with white chocolate comprising fibre

Publication Date: 2015.01.06 BARRY CALLEBAUT

AI summary

A bakery product comprises white chocolate in the form of one or more discrete pieces, wherein the white chocolate comprises an effective amount of fiber to reduce shape deformation and/or browning of the white chocolate during the production of the bakery product.