Invert Sugar Protein Composite for Low-Sugar Confectionery
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Solution Overview
Problem
High sugar content in food products poses health risks, and existing sugar substitutes like natural and artificial sweeteners and filling materials negatively affect sensory quality and increase production costs, while also being potentially harmful to human health.
Innovation Solution
A functional food ingredient comprising invert sugar and protein, produced through an efficient enzyme-based inversion process followed by spray drying, which reduces sugar usage without altering sweetness perception and eliminates the need for synthetic sweeteners, achieving a high sugar content in powder form with small particle size and participation in Maillard reactions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If natural or artificial sweeteners are used to reduce sugar consumption, then the amount of sugar used is reduced, but the sensory quality of the product is negatively affected and production costs increase
Solution Approach 1:
The patent combines invert sugar (5-50% of total weight) with protein (50-95% of total weight) to create a composite material that replaces traditional sugar-sweetener-filler combinations. This composite approach eliminates the need for separate sweeteners and fillers, reducing both production costs and complexity while maintaining sensory quality through the natural sweetness of invert sugar and the functional properties of protein
2Quantity of substance
If natural or artificial sweeteners are used to reduce sugar consumption, then the amount of sugar used is reduced, but the sensory quality of the product is negatively affected
Solution Approach 1:
The composite of invert sugar and protein provides both sweetness and functional properties (texture, mouthfeel, flavor development) in a single ingredient. The invert sugar contributes sweetness and participates in Maillard reactions for flavor development, while the protein provides texture and mouthfeel, eliminating the sensory deficiencies associated with separate sweetener and filler combinations
Solution Approach 2:
The patent optimizes the ratio of invert sugar to protein (5-50% and 50-95% respectively) to achieve the desired balance between sweetness perception and sensory quality. By adjusting these parameters, the formulation maintains the sweetness perception of traditional sugar-based products while improving sensory attributes through the protein component
3Quantity of substance
If filling materials are used to substitute the deficiency of dry matter, then the amount of sugar used is reduced, but the sensory quality of the final confectionery products is negatively affected
Solution Approach 1:
The patent integrates the filling function directly into the protein component of the composite material. The protein serves as both the structural filler and the sensory-enhancing ingredient, eliminating the need for separate filling materials that typically compromise sensory quality. This unified approach maintains product structure and texture while reducing sugar content
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 functional food ingredient effectively reduces sugar consumption in confectionery products like chocolate and cream, maintaining sweetness perception while enhancing texture and flavor development, thus providing healthier and more natural alternatives with reduced production costs and environmental impact.
Implementation Method 1
efficient enzyme-based inversion process
Implementation Method 2
inversion process
Implementation Method 3
spray drying
Implementation Method 4
spray drying
Implementation Method 5
participation in Maillard reactions
Data Source
AI summary
The invention is related to a functional food ingredient comprising invert sugar and protein to be used in high sugar-containing food products such as cream, chocolate, dragee, fruit-flavored sugar, etc., which provides reducing the use of sugar without affecting the perception of sweetness and reducing the amount of or eliminating natural or artificial sweeteners, and the production method of said food ingredient.