Starch-Derived Malt Beverage Sweetness via Enzymatic Sugar Profile Shift

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Solution Overview

Problem

Existing non-alcoholic malt beverages face challenges in reducing sugar content while maintaining sweetness, mouthfeel, and overall quality due to the adverse effects of sugar substitutes on taste and texture.

Innovation Solution

The use of glucoamylase and/or alpha-glucosidase enzymes to alter the carbohydrate composition of the wort, increasing glucose and fructose levels and reducing maltose and maltotriose, thereby enhancing sweetness without significantly affecting mouthfeel.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If sugar content is reduced in non-alcoholic malt beverages, then health benefits are improved, but sweetness and mouthfeel deteriorate

Engineering Contradiction:
Improvesugar contentVSAvoidloss of sweetness and mouthfeel
Core Design Contradiction:
Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The patent changes the carbohydrate composition parameters by using glucoamylase and alpha-glucosidase enzymes to convert maltose and maltotriose into glucose and fructose. This shifts the sugar profile from higher molecular weight carbohydrates to lower molecular weight monosaccharides, which provide sweetness with less total sugar content, thereby maintaining sweetness while reducing overall sugar quantity.

Inventive Principle:
Principle #35Parameter changes

Solution Approach 2:

The patent replaces the conventional mechanical mixing of starch hydrolysis products with an enzymatic biochemical system. By introducing specific enzymes (glucoamylase and alpha-glucosidase) that catalyze the breakdown of maltose and maltotriose into simpler sugars, the process achieves more efficient sugar conversion, resulting in higher sweetness perception with lower total sugar content.

Inventive Principle:
Principle #28Mechanics substitution (Replace mechanical system)

2Quantity of substance

If non-nutritive sweeteners are used to replace sugar, then sweetness is maintained, but mouthfeel and aftertaste deteriorate

Engineering Contradiction:
Improvesugar replacementVSAvoidadverse effect on mouthfeel and aftertaste
Core Design Contradiction:
Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The patent employs the beverage's own starch components as the sweetening source rather than external sweeteners. By enzymatically breaking down the starch-derived carbohydrates (maltose, maltotriose) into monosaccharides (glucose, fructose) during the mashing process, the system uses its intrinsic materials to provide sweetness, eliminating the need for added non-nutritive sweeteners and their associated negative effects on mouthfeel and aftertaste.

Inventive Principle:
Principle #25Self-service

3Quantity of substance

If enzymatic treatment with glucoamylase and alpha-glucosidase is applied, then sweetness is enhanced with reduced total sugar content, but process complexity increases

Engineering Contradiction:
Improvecarbohydrate compositionVSAvoidprocess complexity
Core Design Contradiction:
Quantity of substanceVSDevice complexity

Solution Approach 1:

The enzymatic treatment with glucoamylase and alpha-glucosidase is performed during the mashing process, specifically in thelautering phase, before filtration and boiling. This preliminary enzymatic breakdown of maltose and maltotriose into glucose and fructose occurs in advance, allowing the carbohydrate modification to be integrated into an existing process step rather than requiring a separate post-processing stage, thus minimizing additional process complexity.

Inventive Principle:
Principle #10Preliminary action

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 process results in a beverage with reduced total sugars content that maintains similar taste, mouthfeel, and appearance to traditional malt beverages, using enzymatic treatment to enhance sweetness and minimize adverse effects on taste and texture.

Implementation Method 1

treatment with glucoamylase and/or alpha-glucosidase

Methodology Applied
Scientific EffectEnzymatic hydrolysis: Hydrolysis

Implementation Method 2

The process according to the present invention utilises the enzymes glucoamylase and/or alpha-glucosidase

Methodology Applied
Scientific EffectEnzyme catalysis: Enzyme

Data Source

PatentUS12507715B2Sweet tasting starch-derived beverage and method of making
Publication Date: 2025.12.30 HEINEKEN SUPPLY CHAIN BV

AI summary

The invention relates to a starch-derived beverage comprising 4-20 wt. % carbohydrates, said beverage containing, calculated by weight of carbohydrates:5-65 wt. % of glucose;0-65 wt. % of fructose;0-50 wt. % of sucrose;0.1-30 wt. % of maltose;0.03-8 wt. % of maltotriose;3-35 wt. % of oligoglucose having a degree of polymerisation in the range of 4-10;wherein the combination of glucose and fructose constitutes at least 20 wt. % of the carbohydrates.The beverage according to the invention is similar to existing non-fermented malt beverages, such as “Malta”, except that similar sweetness is achieved with a lower carbohydrate content.The invention further relates to a process of producing the aforementioned beverage.