Isomaltooligosaccharide Production via Saccharogenic Enzyme System
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for producing isomaltooligosaccharides result in insufficient sweetness levels, complex manufacturing processes, and require additional components like fructose and glucose to enhance sweetness, making them inefficient and difficult to produce.
Innovation Solution
A method involving the combination of starch slurry with liquefying enzymes, followed by the use of primary and secondary saccharogenic enzymes, and subsequent contact with isomerase to produce a saccharified solution that increases the content of monosaccharides and saccharose, thereby enhancing sweetness without producing isomaltose, simplifying the manufacturing process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If fructose and glucose are added to increase sweetness, then sweetness level is improved, but manufacturing complexity increases
Solution Approach 1:
The patent extracts and eliminates the need for separate fructose and glucose addition steps by using a saccharogenic enzyme system that directly converts starch to high-sweetness isomaltooligosaccharides in a single integrated process, thereby simplifying manufacturing while achieving target sweetness levels
Solution Approach 2:
The saccharogenic enzyme performs multiple functions simultaneously: it breaks down starch, synthesizes isomaltooligosaccharides, and produces high-sweetness monosaccharides all in one enzymatic reaction system, eliminating the need for separate sweetness enhancement components
2Manufacturing precision
If separate fructose addition is performed, then sweetness is improved, but production efficiency deteriorates
Solution Approach 1:
The patent merges the starch hydrolysis and sweetness enhancement steps into a single enzymatic process where the saccharogenic enzyme simultaneously produces isomaltooligosaccharides and high-sweetness monosaccharides, eliminating sequential operations and improving production efficiency
Solution Approach 2:
The enzymatic system is self-sufficient, generating its own sweetness-enhancing monosaccharides through intramolecular rearrangement during starch breakdown, without requiring external fructose or glucose additions, thereby streamlining the production process
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
This method produces isomaltooligosaccharides with a high level of sweetness similar to sugar, simplifying the production process and eliminating the need for separate fructose addition, while meeting legal specifications for sweetness content.
Implementation Method 1
combining starch slurry and liquefying enzyme
Implementation Method 2
mixing the aforementioned liquefied solution with the primary saccharogenic enzyme and the secondary saccharogenic enzyme
Implementation Method 3
contacting the aforementioned liquid saccharide with isomerase to produce fructose
Data Source
AI summary
This invention provides an isomaltooligosaccharide (IMO) composite and the method to manufacture. According to this invention, isomaltooligosaccharide with a high level of sweetness can be provided without an additional process of adding fructose.