High-Allulose Fermented Milk Composition for Extended Shelf Life
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Fermented milk products face limitations in shelf life due to post-fermentation increases in acidity and sourness, which affect sensory quality and bacterial viability, necessitating cold storage and a short expiration date of typically less than two weeks.
Innovation Solution
Incorporating saccharides with high allulose content, ranging from 70 to 98% by weight, into fermented milk formulations, which suppresses post-fermentation, maintains pH, and inhibits microbial growth, thereby extending the product's shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by stationary object
If fermented milk is stored at normal temperature, then distribution cost is reduced, but the product spoils quickly and expiration date is short
Solution Approach 1:
The patent changes the chemical composition parameters of the fermented milk by adding specific saccharides (allulose 70-98%, fructose 1-20%, glucose 15% or less) to inhibit post-fermentation reactions. This allows the product to maintain stability at higher storage temperatures, reducing the need for strict cold chain distribution while extending expiration date to 35 days or more
Solution Approach 2:
The patent introduces saccharides containing allulose as an intermediary substance that mediates between the lactic acid bacteria and the milk environment. These saccharides suppress harmful post-fermentation effects without completely inhibiting beneficial fermentation, enabling extended shelf life and more flexible distribution conditions
2Ease of operation
If saccharides with conventional composition are added to fermented milk, then sweet taste is maintained, but post-fermentation increases acidity and sourness, shortening shelf life
Solution Approach 1:
The patent fundamentally changes the saccharide composition parameters by using allulose as the primary component (70-98%). Allulose provides sweet taste similar to conventional sugars but does not undergo harmful post-fermentation reactions that increase acidity, thereby extending shelf life to 35 days or more while maintaining sensory quality
Solution Approach 2:
The patent replaces conventional saccharides that cause short-term sensory satisfaction but long-term deterioration with allulose-based saccharides that provide both immediate sweet taste and long-term stability, effectively replacing a short-lived solution with a sustainable one
3Reliability
If lactic acid bacteria are allowed to remain active in fermented milk, then health functional effects are maintained, but post-fermentation increases acidity and reduces sensory quality
Solution Approach 1:
The patent changes the chemical environment parameters by adding specific saccharides that create conditions where lactic acid bacteria remain viable for health benefits but their metabolic activity is suppressed. The allulose-based saccharide composition prevents excessive acid production while maintaining bacterial viability, preserving both health functions and sensory quality
Solution Approach 2:
The patent creates a feedback mechanism where the saccharide composition regulates bacterial activity. The allulose and related saccharides provide a controlled environment that gives feedback to the bacterial metabolism, allowing beneficial functions while preventing harmful post-fermentation effects on sensory 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 high allulose content significantly extends the expiration date of fermented milk by maintaining sensory quality and bacterial viability, potentially up to 35 days, while reducing calorie content.
Implementation Method 1
lactic acid is generated due to post-fermentation by lactic acid bacteria existing in the fermented milk, such that, acidity and sour taste may be increased even during cold-storage distribution
Implementation Method 2
in the case in which a content of allulose contained in saccharides added to the fermented milk is equal to or more than a predetermined content, microorganisms of the genus lactobacillus, microorganisms of the genus bifidobacterium, and microorganisms of the genus streptococcus are not able to grow
Data Source
Figure 1~2
Figure 3~4
AI summary
The present application relates to fermented milk comprising allulose-containing saccharides, wherein the allulose is contained in an amount of 70 parts by weight or more with respect to 100 parts by weight of the saccharides on a dry solids basis.