Low Glycemic Sweet Composition Using Slow-Metabolizing Sugars

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Solution Overview

Problem

Current confectioneries and sweet beverages rely on high glycemic index sugars like sucrose and glucose, which are linked to negative health effects, and sugar substitutes often cause gastric distress due to their unnatural taste and poor digestibility.

Innovation Solution

A sweet composition with a low glycemic index, comprising at least 50% of low GI sugars such as psicose, isomaltulose, trehalose, sorbose, or tagatose, which are fully absorbable and metabolize slowly, providing a natural sweetness profile without gastric issues.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If high GI sugars (sucrose, glucose) are used for sweetness, then sweetness intensity is improved, but glycemic index and negative health effects worsen

Engineering Contradiction:

Improvesweetness intensityVSAvoidglycemic index and health effects

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The patent changes the chemical parameter of the sweetening agent by using low GI sugars (psychose, isomaltulose, tagatose, sorbose, trehalose) with GI values of 2-20 instead of high GI sugars (sucrose GI=63, glucose GI=100). This parameter change maintains sweetness intensity while dramatically reducing glycemic impact and associated health risks.

Inventive Principle:

Principle #35Parameter changes

2Object-affected harmful factors

If sugar substitutes (sugar alcohols, sucralose, aspartame) are used to reduce sugar content, then glycemic index is improved, but taste naturalness and digestibility worsen

Engineering Contradiction:

Improveglycemic indexVSAvoidunnatural taste and gastric distress

Core Design Contradiction:

Object-affected harmful factorsVSObject-generated harmful factors

Solution Approach 1:

The patent changes the chemical composition parameter by selecting specific low GI sugars (psychose, isomaltulose, tagatose, sorbose, trehalose) that are naturally occurring carbohydrates rather than synthetic substitutes or sugar alcohols. These sugars maintain natural sweetness profiles and are fully absorbable by the body, avoiding the gastric distress caused by poorly absorbed sugar substitutes.

Inventive Principle:

Principle #35Parameter changes

3Quantity of substance

If sugar substitutes are used to replace conventional sugars, then sweetness is maintained, but digestibility and osmotic balance worsen

Engineering Contradiction:

ImprovesweetnessVSAvoidgastric distress and bloating

Core Design Contradiction:

Quantity of substanceVSObject-generated harmful factors

Solution Approach 1:

The patent changes the absorption parameter by using low GI sugars that are fully absorbable in the small intestine, unlike sugar alcohols and some artificial sweeteners that are indigestible or poorly absorbed. This proper absorption prevents osmotic pressure changes in the digestive tract that lead to gastric distress, bloating, gas, and diarrhea.

Inventive Principle:

Principle #35Parameter changes

Data Source

PatentEP3806657B1Low glycemic composition and methods of making and using thereof

Publication Date: 2024.08.07 SEATTLE GUMMY CO

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AI summary

An edible composition, comprising a low glycemic index sugar component having a glycemic index of not more than 20, wherein the edible composition comprises not less than 50% weight of the low glycemic index sugar component, wherein the edible composition is substantially free of D-sucrose, D-fructose, D-glucose, sugar alcohols, and non-sugar sweeteners, and wherein the edible composition have a sweetness taste profile substantially similar to D-sucrose.