Low-Calorie Biscuit Formulation Using Erythritol and Fiber
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Solution Overview
Problem
Current biscuit recipes fail to meet the criteria for being classified as 'light' due to the difficulty in reducing fat and sugar content without compromising texture, making it challenging to produce and distribute low-calorie biscuits on an industrial scale.
Innovation Solution
The use of sugar substitutes like erythritol, fiber-rich ingredients such as oligofructose, microcrystalline cellulose, and carboxymethyl cellulose, along with modified starches, to maintain texture and reduce calorie content, while high oleic sunflower oil and yogurt powder enhance flavor and functionality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If fat and sugar content is reduced to achieve low-calorie classification, then calorie content is reduced by at least 30%, but texture and structural integrity deteriorate causing the biscuit to crumble easily
Solution Approach 1:
The patent changes the chemical composition parameters by replacing traditional fats and sugars with alternative substances. Specifically, it uses protein isolates (soy, pea, or rice) as fat substitutes and combines them with fiber sources and sweeteners to maintain texture while reducing calories. The formulation adjusts protein content to 10-20%, fiber to 5-15%, and sweeteners to 5-15% to achieve both low calorie count and acceptable texture.
Solution Approach 2:
The patent creates a composite material system combining multiple functional ingredients: protein isolates provide structural framework, fiber sources (psyllium, inulin, or cellulose) provide bulk and texture, sweeteners (stevia, erythritol, or sucralose) provide sweetness without calories, and leavening agents provide airiness. This composite approach allows the biscuit to maintain structural integrity despite reduced fat and sugar content.
2Use of energy by moving object
If fat and sugar content is reduced to achieve low-calorie classification, then calorie content is reduced, but ease of industrial processing and packaging deteriorates due to crumbling
Solution Approach 1:
The patent modifies the physical and chemical parameters of the biscuit formulation to improve processability. By adjusting protein content (10-20%), fiber content (5-15%), and adding specific amounts of leavening agents (1-3%), the biscuit gains sufficient structural stability to withstand industrial processing. The formulation creates a dough with optimal viscosity and elasticity for mixing, molding, and baking while maintaining low calorie content.
3Stability of the object's composition
If traditional biscuit ingredients are used to maintain texture, then texture is preserved, but calorie content cannot be reduced to meet light food classification
Solution Approach 1:
The patent employs alternative substances that can be easily replaced and adjusted in formulation. Protein isolates from various sources (soy, pea, rice) can be selected based on cost and performance requirements. The fiber sources (psyllium, inulin, cellulose) and sweeteners (stevia, erythritol, sucralose) can be adjusted in quantity to achieve the desired balance between texture and calorie reduction, allowing flexibility in meeting both texture requirements and low-calorie classification.
Data Source
AI summary
The present invention relates to a low-calorie biscuit, including in addition to salt, emulsifiers, flavors and aromatizing agents in suitable amounts: wheat flour at a percentage of less than 42%; vegetable oil at a percentage of less than 8%; wheat and/or corn starches in amounts comprised between 15 and 25%; oligofructose and other fibers, constituting between 10 and 15%; bicarbonates between 1.5 and 2.5%, used as raising agents and/or texturizing agents; erythritol and other sweeteners which are part of the mixture at a percentage comprised between 5-11%; gluten and wheat bran at a proportion comprised between 3 and 8%.