Sugar-Reduced Frosted Cereal with Raw Starch
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Frosted cereal products contain high amounts of high glycemic sugars, which are undesirable due to their negative health effects, and reducing sucrose content in traditional frosting compositions compromises the product's crunch, appearance, and storage stability.
Innovation Solution
A frosting composition comprising a sugar content of no more than 90% by weight, with at least 10% raw starch, and a weight ratio of cereal base to frosting between 1:0.05 and 1:2, which enhances the organoleptic and sensoric properties, white appearance, and storage stability, while maintaining or improving on the characteristics of sucrose-based frostings.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If sucrose content in frosting is reduced or substituted by low glycemic sugars, then health benefits improve, but organoleptic properties (crunch, appearance, storage stability) deteriorate
Solution Approach 1:
The patent changes the chemical composition parameters of the frosting by replacing sucrose with low glycemic sugars (isomaltulose, isomalt) and adding raw starch particles. This compositional parameter change reduces glycemic impact while the raw starch particles provide structural properties that maintain crunch and storage stability despite the sugar substitution
Solution Approach 2:
The patent creates a composite frosting material combining low glycemic sugars with raw starch particles. The raw starch acts as a structural component that compensates for the loss of functional properties (crunch, appearance, stability) when sucrose is replaced, achieving a synergistic effect that maintains quality while reducing glycemic content
2Object-affected harmful factors
If sucrose content in frosting is reduced or substituted by low glycemic sugars, then health benefits improve, but white appearance deteriorates
Solution Approach 1:
The patent modifies the optical parameters of the frosting by incorporating raw starch particles with specific physical properties. These particles scatter light and provide a white, frosted appearance that compensates for the reduced sucrose content, which would otherwise result in a less appealing visual appearance
Solution Approach 2:
The raw starch particles act as an intermediary substance that provides the visual white appearance characteristic of traditional frostings. This intermediate material bridges the gap between health-conscious sugar reduction and consumer expectations for appealing white appearance
3Object-affected harmful factors
If sucrose content in frosting is reduced or substituted by low glycemic sugars, then health benefits improve, but crunch deteriorates
Solution Approach 1:
The patent changes the mechanical properties of the frosting by adding raw starch particles with appropriate size distribution and physical characteristics. These particles provide structural rigidity and crunch that compensates for the reduced sucrose content, maintaining the desirable biting sensation despite sugar substitution
Solution Approach 2:
The patent develops a composite structure where raw starch particles are distributed within the low glycemic sugar matrix. This composite architecture provides mechanical strength and crunch through the starch particles while the sugar matrix provides binding, achieving both health benefits and sensory quality
Data Source
AI summary
A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers.