Free Sugar Determination via Simultaneous Equation Modification
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Solution Overview
Problem
Current methods fail to accurately and quantitatively determine the free sugar content in food products without relying on manufacturer-supplied composition percentages, which are often unreliable and prone to errors due to changes during manufacturing processes.
Innovation Solution
A method that processes analytical data by constructing a system of simultaneous equations using ingredient lists and nutrient levels, identifying conditions such as underdetermination or overdetermination, and modifying the system to account for unreported added sugars, allowing for the determination of free sugar content without subjective estimation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If manufacturer-supplied composition percentages are used to calculate free sugar content, then the calculation process is simplified, but the reliability of the result deteriorates due to composition changes during manufacturing and potential misreporting
Solution Approach 1:
The patent introduces an intermediary substance (substance X) that mediates between the measurable nutrients and the unmeasured free sugar content. By adding this intermediary component to the system of equations, the method can solve for free sugar content using only ingredient lists and laboratory nutrient analysis, without relying on manufacturer-supplied composition percentages. This intermediary acts as a mathematical bridge that allows the system to determine free sugar content even when the number of ingredients exceeds the number of nutrients measured.
2Measurement precision
If empirical laboratory analysis is used to determine free sugar content, then measurement precision improves, but the complexity of the analysis method increases due to the need for solving underdetermined or overdetermined systems of equations
Solution Approach 1:
The patent changes the parameter structure by introducing substance X as an additional unknown variable in the system of equations. This parameter change transforms an underdetermined system (more ingredients than nutrients) into a solvable system by modifying how the equations are structured. The method systematically handles different cases (underdetermined, overdetermined, and perfectly determined systems) through a unified mathematical approach that adjusts the number of equations and unknowns based on the specific product being analyzed.
3Reliability
If composition percentage data from manufacturers is tested for validity, then the reliability of free sugar calculation improves, but the time and cost required increases prohibitively
Solution Approach 1:
The patent enables the system to self-validate by using the ingredient list and laboratory nutrient analysis to independently calculate and verify the free sugar content without needing to externally test manufacturer claims. The mathematical system inherently checks consistency by solving for all ingredient proportions simultaneously, and any inconsistencies in manufacturer data would manifest as impossible solutions (negative proportions or sums exceeding 100%), automatically flagging unreliable input data without requiring separate validation tests.
Data Source
AI summary
We describe a method of processing data to determine a level of free sugar in a foodstuff or drink, the method comprising: inputting data defining an ingredient list for said foodstuff or drink; inputting data for an empirical analysis (b) of nutrient levels in said foodstuff or drink; inputting data defining nutrient levels for each of ingredient in said ingredient list; wherein said analysed nutrient levels (b) in said foodstuff or drink are expressible as a combination of a matrix (A) of said ingredient nutrient levels and a vector (x) defining proportions of said ingredients in said ingredient list, representing a system of simultaneous equations defining said analysed nutrient levels in terms of said ingredient proportions and ingredient nutrient levels; identifying one or more conditions selected from the group consisting of: i) a solution to said system of simultaneous equations is non-physical, ii) said system of simultaneous equations is underdetermined, and iii) said system of simultaneous equations is overdetermined; modifying said system of simultaneous equations responsive to said identifying to add one or more additional ingredients to said ingredient list, said one or more additional ingredients representing one or more ingredients contributing to sugar content of said foodstuff or drink; and determining a level of free sugar in said foodstuff or drink from said modified system of simultaneous equations.