Ice Cream Composition Core-Shell Sweetener Structure

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Existing ice cream products are high in calories and fat due to their reliance on sucrose and other high-calorie ingredients, leading to issues like childhood obesity and adult health concerns. Additionally, the use of sugar alcohols and high-intensity sweeteners can result in uneven sweetness distribution and reduced texture, making it difficult to maintain the original physical properties of ice cream.

Innovation Solution

A composition for preparing ice cream that includes sucrose, sugar alcohol, a high-intensity sweetener, and a soluble dietary fiber, where the sucrose and sugar alcohol are coated with the high-intensity sweetener and soluble dietary fiber, creating a core-shell structure. This composition reduces saccharide content while maintaining hardness and sweetness, improving the ice cream's texture and consumer preference.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If sugar alcohols and high-intensity sweeteners are used to replace sugar, then saccharide content and calories are reduced, but sweetness uniformity and texture are deteriorated

Engineering Contradiction:
Improvesaccharide contentVSAvoidsweetness uniformity
Core Design Contradiction:
Quantity of substanceVSManufacturing precision

Solution Approach 1:

The sweetening agents are segmented into two functional groups: sugar alcohols (erythritol, xylitol, sorbitol) that provide bulk and texture, and high-intensity sweeteners (sucralose, aspartame, stevia) that provide intense sweetness. This segmentation allows each component to fulfill its specific role while maintaining overall sweetness uniformity despite reduced saccharide content

Inventive Principle:
Principle #1Segmentation

Solution Approach 2:

The invention uses a composite sweetening system combining multiple types of sweeteners (sugar alcohols + high-intensity sweeteners) to achieve both reduced calories and uniform sweetness distribution. The composite formulation compensates for the individual limitations of each sweetener type while maintaining ice cream texture and sweetness consistency

Inventive Principle:
Principle #40Composite materials

2Quantity of substance

If high-intensity sweeteners are used as trace ingredients, then sweetness is intensified, but dispersion uniformity is deteriorated

Engineering Contradiction:
Improvesweetness intensityVSAvoiddispersion uniformity
Core Design Contradiction:
Quantity of substanceVSStability of the object's composition

Solution Approach 1:

Different sweeteners are assigned to different functional zones: sugar alcohols provide the bulk matrix and textural foundation, while high-intensity sweeteners are distributed as trace components within this matrix. This local quality differentiation ensures proper dispersion of the potent high-intensity sweeteners throughout the ice cream composition without overwhelming the system

Inventive Principle:
Principle #3Local quality

Solution Approach 2:

The invention carefully controls the concentration parameters of high-intensity sweeteners at trace levels (0.01-2% of total sweetener blend) while adjusting sugar alcohol concentrations accordingly. This parameter optimization ensures uniform dispersion and prevents the bitter or artificial aftertaste that occurs with improper dosing

Inventive Principle:
Principle #35Parameter changes

3Quantity of substance

If sucrose is replaced by sugar alcohol and high-intensity sweetener, then saccharide content is reduced, but hardness and sweetness are deteriorated

Engineering Contradiction:
Improvesaccharide contentVSAvoidhardness
Core Design Contradiction:
Quantity of substanceVSStrength

Solution Approach 1:

The invention employs a composite sweetener system where sugar alcohols (erythritol, xylitol, sorbitol) serve as structural components that contribute to ice cream hardness and texture, while high-intensity sweeteners (sucralose, aspartame, stevia) provide the necessary sweetness. This composite approach maintains both hardness and sweetness while reducing overall saccharide content by approximately 30%

Inventive Principle:
Principle #40Composite materials

Solution Approach 2:

The invention optimizes the ratio parameters between different sweeteners to achieve the desired balance. Specifically, sugar alcohols are used at 1-10% of the ice cream composition while high-intensity sweeteners are used at 0.01-2%, creating a parameter regime that preserves hardness through the sugar alcohol matrix while achieving adequate sweetness through the high-intensity components

Inventive Principle:
Principle #35Parameter changes

Data Source

PatentUS20250169519A1Composition for preparing ice cream and method of preparing the same
Publication Date: 2025.05.29 CJ CHEILJEDANG CORP

AI summary

Provided are a composition for preparing an ice cream, a preparation method thereof, and an ice cream comprising the composition.