Flavoring Precursor Composition for Sugar-Like Heated Properties
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Solution Overview
Problem
Current sugar substitutes and artificial sweeteners fail to mimic the broad range of physical properties of sugar, such as texture, color, and flavor, especially when heated, and often have gastrointestinal tolerance issues, limiting their use in standard diets.
Innovation Solution
Development of flavoring precursor compositions comprising cello-oligosaccharides and other oligosaccharides that undergo non-enzymatic breakdown reactions to produce compounds like furans and diacetyl, allowing for caramelization and retention of sweetness when heated, and their use in cooked food products like candies and fudges.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If sugar substitutes and artificial sweeteners are used to replace sugar, then sweetness is maintained, but the ability to provide texture, color, and flavor characteristics under heat is lost
Solution Approach 1:
The patent uses composite oligosaccharide structures (cello-oligosaccharides combined with other oligosaccharides) to achieve both sweetness retention and heat resistance. The composite structure allows the material to undergo controlled breakdown under heat to produce flavor compounds while maintaining sweetness, resolving the contradiction between sweetness stability and heat adaptability
2Strength
If sugar substitutes are used to mimic physical properties of sugar, then bulk and texture are improved, but gastrointestinal tolerance deteriorates
Solution Approach 1:
The patent modifies the molecular parameters of sugar substitutes by using specific oligosaccharide structures with controlled degree of polymerization and composition ratios. These parameter changes allow the material to provide bulk and texture similar to sugar while being metabolically compatible and gastrointestinal tolerant
3Ease of manufacture
If sugar is heated to develop color and flavor, then caramelization and Maillard reactions occur, but sugar substitutes fail to undergo these reactions
Solution Approach 1:
The patent designs oligosaccharide structures that are pre-configured to undergo controlled breakdown under heat conditions. The preliminary molecular structure enables the material to automatically undergo caramelization-like reactions and produce flavor compounds when heated, eliminating the need for additional processing steps
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
These compositions effectively mimic the heated properties of sugar, enhancing the texture and flavor of food products while maintaining sweetness, and can be used in high concentrations without gastrointestinal issues.
Implementation Method 1
at least 0.1 ppm of furans are produced by a non-enzymatic breakdown reaction when a 50 mM solution of the flavoring precursor composition is reacted with leucine at a concentration of 50 mM and the mixture is held at a temperature of 160° C. for ten minutes
Implementation Method 2
allowing for caramelization and retention of sweetness when heated
Implementation Method 3
sugar substitutes and artificial sweeteners also often fail to caramelize or undergo Maillard reactions
Data Source
AI summary
Flavoring precursor compositions including a first oligosaccharide component and a second oligosaccharide component are provided. The first oligosaccharide component may include cello-oligosaccharide. The second oligosaccharide component may include an oligosaccharide that is not cello-oligosaccharide. Also provided herein are cooked food products.