Granular Structuring Composition for Low-Fat Food Hardness
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Solution Overview
Problem
There is a need for food systems and products with low saturated and trans fatty acid content that can still provide the desired hard or semi-hard structure, as high levels of these fatty acids are linked to cardiovascular diseases and current solutions often rely on behenic and arachidic acids for structuring properties.
Innovation Solution
A granular structuring composition comprising a blend of non-lauric hard or semi-hard fats with low trans fatty acid content, combined with liquid oils and diglycerides, containing symmetric SUS-triglycerides and limited long-chain fatty acids, which is blended with non-glyceride solid materials to achieve enhanced hardness without requiring special cooling or tempering equipment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If hydrogenation is used to increase saturated fatty acid content for achieving hard structure, then the hardness and structural properties of the fat are improved, but the amount of saturated and trans fatty acids increases which is harmful to health
Solution Approach 1:
The invention changes the chemical composition parameters of the fat by selecting specific triglyceride structures (SUS-type with saturated fatty acids at positions 1 and 3 and unsaturated at position 2) and controlling fatty acid chain lengths (C16-C20), thereby achieving hard structure without requiring hydrogenation and its associated harmful trans fatty acid formation
Solution Approach 2:
The invention uses a composite approach by combining specific glyceride compositions with non-glyceride solid materials to create a structured food product that achieves the desired hardness through the synergistic interaction of different components rather than relying on high saturated fat content alone
2Strength
If natural fats with high saturated fatty acid content are used to achieve firm structure, then the structural properties are improved, but the nutritional quality deteriorates due to health risks associated with saturated and trans fatty acid consumption
Solution Approach 1:
The invention modifies the natural fat structure by selecting specific triglyceride configurations (SUS-type) and fatty acid compositions that naturally provide firm structure without requiring high levels of harmful saturated and trans fatty acids, thereby changing the structural parameters while maintaining nutritional quality
Solution Approach 2:
The invention replaces long-standing conventional fats that rely on hydrogenation or high saturated fat content with a newer, healthier alternative based on specific glyceride compositions that achieve the same structural function without the harmful effects, effectively substituting an inferior solution with a superior one
3Strength
If behenic and arachidic acids are added to provide structuring properties with low saturated fat content, then the hardness is improved, but the complexity of the fat composition and processing increases
Solution Approach 1:
The invention achieves the desired hardness by optimizing the natural crystallization properties of SUS-triglycerides with specific fatty acid compositions, eliminating the need for special cooling or tempering equipment and simplifying the processing while maintaining low saturated fat content
Solution Approach 2:
The fat composition is designed to self-structure through its inherent crystallization properties during normal cooling, without requiring additional processing steps or specialized equipment for tempering, thereby achieving hardness through the material's own characteristics rather than external processing intervention
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 significantly improved hardness in food products with reduced saturated and trans fatty acid content, maintaining hardness over time without graininess or recrystallization, and can be used in various food products without the need for additional heating or tempering processes.
Implementation Method 1
the glyceride composition comprises an amount of fat crystallized in a stable crystalline form
Data Source
AI summary
The present invention relates to an edible granular structuring composition suitable for the production of structured food products having a low content of saturated and trans fatty acids, the granular composition comprising 5-100 wt. % of a glyceride composition and 95-0 wt. % of at least one non-glyceride edible solid material, wt. % being expressed with respect to the total weight of the structuring composition, wherein the glyceride composition comprises a blend of 5 to 85 wt. % of a non-lauric, hard or semi hard fat, containing less than 5 wt. % of TFA with respect to the amount of hard or semi hard fat and 95 to 15 wt. % of a liquid part, the liquid part being selected from at least one liquid oil or at least one liquid diglyceride composition or a blend of two or more of those, where TFA means trans fatty acids; wherein the glyceride composition comprises an amount of fat crystallized in a stable crystalline form; wherein the glyceride composition contains at least 5 wt. % of symmetric SUS-triglycerides with respect to the total amount of glyceride composition wherein S is a saturated fatty acid having 16-18 carbon atoms and U is an unsaturated fatty acid having 18 carbon atoms or more and wherein the glyceride composition has an STFA content of less than 55 wt. %, wherein STFA is the sum of the saturated and trans fatty acids present in the glyceride composition.