Gravy Viscosity Stability via Gum Blend
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Solution Overview
Problem
Existing chunks in gravy food compositions experience uneven chunk distribution due to the breakdown of guar gum, leading to a loss of viscosity and unappealing appearance, which affects digestibility and fecal quality.
Innovation Solution
The use of a novel combination of 0.1 to 0.2% guar and 0.1 to 0.2% deacetylated xanthan in the gravy, maintaining viscosity and ensuring even chunk distribution, with a chunks to gravy ratio of 25:75 to 60:40, resulting in improved digestibility and fecal consistency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If guar gum is used to maintain gravy viscosity, then the gravy can support chunks evenly, but the guar gum breaks down when hot chunks are mixed in, causing viscosity loss and uneven chunk distribution
Solution Approach 1:
The patent changes the chemical composition parameters of the thickening system by replacing guar gum with a combination of locust bean gum and pectin. This parameter change allows the gravy to maintain stable viscosity even when hot chunks are added, as the new gum combination is more heat-stable and less prone to breakdown, thereby resolving the contradiction between initial viscosity and sustained chunk distribution.
Solution Approach 2:
The patent uses a composite thickening system combining locust bean gum and pectin together. This composite material approach creates synergistic effects where the two gums work together to provide both initial viscosity and heat stability. The combination compensates for the weaknesses of individual gums, maintaining reliable chunk distribution throughout the product shelf life.
2Stability of the object's composition
If higher amounts of gums are used to maintain viscosity, then chunk distribution improves, but digestibility and fecal quality deteriorate
Solution Approach 1:
The patent optimizes the concentration parameters of the thickening agents, using locust bean gum at 0.03-0.06% and pectin at 0.03-0.06%, which are lower than traditional guar gum formulations. This parameter optimization achieves the required viscosity stability while minimizing the negative impact on digestibility, as lower total gum concentrations reduce gastrointestinal discomfort and improve fecal quality.
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 solution maintains viscosity throughout the manufacturing process, ensuring even chunk distribution and improved palatability, with reduced gum content enhancing digestibility and fecal quality compared to prior art compositions.
Implementation Method 1
The Lopes document discloses that there is a stronger interaction between deacetylated xanthan and guar than native xanthan and guar because of enhanced xanthan-guar gum backbone association in the former case.
Implementation Method 2
The chunks in gravy mixture is placed in a container, sealed, and retorted to produce a chunks in gravy food composition.
Data Source
AI summary
The invention provides chunks in gravy food compositions comprising chunks in gravy in a chunks to gravy ratio of from about 25:75 to about 60:40, wherein the gravy comprises from about 0.01 to about 1 % guar and from about 0.01 to about 1% deacetylated xanthan. The gravy maintains its viscosity during the manufacturing process and ensures an even distribution of the chunks in the chunks in gravy food composition.