Flowable Savoury Concentrate Using Gelatinized and Un-gelatinized Starches
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Solution Overview
Problem
Concentrated savory food products, such as dehydrated gravies and bouillon cubes, have an unattractive image and high fat content, and existing gel-forming compositions re-gel during cooling, dissolve slowly, and are perceived as unnatural, making them unappealing to consumers.
Innovation Solution
A composition with a flowable texture comprising gelatinized starch and un-gelatinized starch, water, and flavorings, which dissolves easily in hot water, maintains a flowable state upon cooling, and provides a natural appearance and even coating during pan-frying, without using polyols or xanthan, and is free from syneresis and lump formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If gel-forming compositions are used to provide a thickened texture, then the product has a stable structure, but the composition re-gels during cooling and dissolves slowly
Solution Approach 1:
The patent changes the physical-chemical parameters of the thickening system by using a specific ratio of gelatinized to un-gelatinized starch (where un-gelatinized starch is 1-10% of total starch). This parameter change transforms the system from a gel-forming composition to a flowable composition that maintains stability without re-gelling during cooling.
Solution Approach 2:
The patent creates a composite thickening system combining two types of starch with different properties: gelatinized starch (for thickening and stability) and un-gelatinized starch (for preventing re-gelation and improving dissolution). This composite approach resolves the contradiction between texture stability and dissolution speed.
2Stability of the object's composition
If gel compositions are used to provide a thickened texture, then the product maintains structure, but consumers perceive it as unnatural and difficult to dose
Solution Approach 1:
The patent changes the texture parameter from gel-forming to flowable by controlling the starch composition and gelatinization degree. This creates a product that flows easily for convenient dosing while maintaining adequate thickness for culinary applications.
3Stability of the object's composition
If hydrocolloid polysaccharides are used as gelling agents, then the composition forms a stable gel, but the product has a pasty texture and high fat content
Solution Approach 1:
The patent changes the thickening mechanism parameter from hydrocolloid-based gelling to starch-based thickening with controlled gelatinization. This eliminates the need for high fat content while achieving the desired texture stability through the gelatinized/un-gelatinized starch combination.
Solution Approach 2:
The patent discards the hydrocolloid polysaccharide gelling agents (which require high fat) and recovers the thickening function through starch gelatinization, achieving a healthier profile with reduced fat content.
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 achieves rapid dissolution, maintains a flowable texture, provides a natural appearance, and ensures even distribution and coating during food preparation, while avoiding re-gelation and sticking issues, resulting in a clear and juicy final dish.
Implementation Method 1
a composition with a flowable texture comprising gelatinized starch and un-gelatinized starch
Implementation Method 2
dissolves easily in hot water, maintains a flowable state upon cooling
Data Source
AI summary
The invention relates to a composition in form of a flowable texture for preparing a food product, to a process for preparing a food product, and to the use of the composition for preparing a food product. In particular, the invention relates to a flowable composition comprising a first starch which is gelatinized and a second starch which is an un-gelatinized starch for preparing savoury food products such as bouillons, condiments, seasonings, sauces, gravies, stews, pan-fried dishes or soups.