Low-Viscosity Reduced-Sugar Syrup via Enzymatic Hydrolysis
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Solution Overview
Problem
Conventional syrups with less than 25% total mono- and di-saccharides are extremely viscous, making them challenging to handle and process due to high resistance to flow and adhesiveness to equipment, while those with more than 25% total mono- and di-saccharides are not suitable for applications requiring minimal sweetness and added sugar levels.
Innovation Solution
A low-viscosity reduced-sugar syrup with a dextrose equivalence (DE) of 20 to 52 and significantly lower levels of total mono- and di-saccharides, combined with higher levels of oligosaccharides and lower levels of polysaccharides, achieved through specific enzyme treatments and pH/temperature conditions during starch hydrolysis, resulting in a syrup with minimal sweetness and neutral taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If starch is hydrolyzed to produce syrup with less than 25% total mono- and di-saccharides, then sweetness is reduced, but viscosity becomes extremely high making handling difficult
Solution Approach 1:
The patent applies parameter changes by controlling the degree of polymerization (DP) distribution of carbohydrates in the syrup. Specifically, it produces a syrup with a unique DP profile where oligosaccharides (DP 3-10) constitute 60-80% of total carbohydrates, while mono- and di-saccharides are limited to less than 25%. This specific parameter control of carbohydrate structure resolves the contradiction by achieving reduced sweetness without the extreme viscosity that would normally accompany low sugar content syrups.
2Ease of operation
If starch is hydrolyzed to produce syrup with more than 25% total mono- and di-saccharides, then viscosity is reduced for easier handling, but sweetness increases making it unsuitable for minimal sugar applications
Solution Approach 1:
The patent resolves this contradiction by precisely controlling the carbohydrate composition parameters. It maintains total mono- and di-saccharides at less than 25% (thereby limiting sweetness) while simultaneously achieving manageable viscosity through a specific oligosaccharide-rich profile (DP 3-10 comprising 60-80% of total carbohydrates). This parameter control allows the syrup to have both reduced sweetness and acceptable handling properties.
3Ease of manufacture
If conventional syrup production methods are used, then manufacturing process is simple, but the resulting syrup has either high sweetness or extreme viscosity
Solution Approach 1:
The patent applies parameter changes during the enzymatic hydrolysis stage by using specific enzyme combinations (alpha-amylase, glucoamylase, and debranching enzymes) under controlled conditions to achieve a unique degree of polymerization profile. This controlled hydrolysis process, while slightly more complex than conventional methods, produces a syrup with oligosaccharides (DP 3-10) making up 60-80% of total carbohydrates, thereby achieving reduced sweetness without extreme viscosity.
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 low-viscosity reduced-sugar syrup facilitates easier handling and processing, provides neutral taste, and can be used in various food and beverage products without adding sweetness, offering improved water retention and binding properties while maintaining physical properties of conventional syrups.
Implementation Method 1
Syrups are produced from starch, which is liquefied in the presence of acid or enzymes or both to convert the starch to smaller carbohydrate chains.
Implementation Method 2
the conversion of starch can be halted at an early stage resulting predominantly in polysaccharides
Data Source
AI summary
The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.