Low Sugar Coated Cereals Crunchy Texture
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Solution Overview
Problem
Low sugar pre-sweetened breakfast cereals lack the physical and organoleptic attributes, such as crispness and surface sheen, provided by sugar-based coatings, and suffer from sticky textures, which are not desirable for consumers.
Innovation Solution
Development of low sugar coating compositions comprising high conversion maltodextrin or low conversion corn syrups combined with high potency sweeteners, which provide a sweetness level equivalent to sucrose while maintaining low sugar content, and are formulated to have a glass transition temperature above room temperature for a crunchy texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sugar-based coatings are used to pre-sweeten cereals, then sweetness and surface sheen are improved, but sugar content increases and sticky texture occurs
Solution Approach 1:
The patent changes the physical and chemical parameters of the coating by using maltodextrin with specific dextrose equivalence values (DE 5-40) and controlling moisture content (1-25%), transforming the coating from sticky sugar-based to non-sticky low-sugar formulation while maintaining sweetness through high-potency sweeteners
Solution Approach 2:
The patent creates a composite coating material combining maltodextrin or corn syrup with high-potency sweeteners (aspartame, saccharin, alitame, cyclamate, or potassium acetysulfate) to achieve the desired sweetness and texture properties without using traditional sugar-based coatings
2Quantity of substance
If high conversion maltodextrin or low conversion corn syrups are used, then sugar content is reduced, but coating stickiness increases
Solution Approach 1:
The patent controls the dextrose equivalence parameter of the corn syrup (DE 5-40) and moisture content (1-25%) to optimize the balance between low sugar content and non-sticky texture, preventing the coating from becoming too sticky while maintaining desired sweetness
Solution Approach 2:
The patent uses high-potency sweeteners as intermediary substances that provide sweetness without contributing to stickiness, mediating between the low-sugar requirement and the non-sticky texture requirement
3Object-affected harmful factors
If sugar-based coatings are eliminated, then health benefits are improved, but physical attributes such as crispness and surface sheen are lost
Solution Approach 1:
The patent adjusts the glass transition temperature parameter of the coating composition to be above room temperature, which provides the crunchy texture and surface sheen typically associated with sugar-based coatings, while maintaining low sugar content for health benefits
Solution Approach 2:
The patent creates a coating that copies the physical and organoleptic attributes of traditional sugar-based coatings (crispness, surface sheen, non-sticky texture) without using sugar as the primary sweetening agent, thereby replicating the desirable properties while eliminating the harmful 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 solution results in low sugar pre-sweetened cereals with a crunchy texture and a glassy, non-sticky coating that mimics the attributes of sugar-based coatings, offering improved bowl life and consumer satisfaction without excessive sugar.
Implementation Method 1
formulated to have a glass transition temperature above room temperature for a crunchy texture
Implementation Method 2
drying the coated pieces in an oven or air current
Data Source
AI summary
A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.