Non-linear Saccharide Oligomer Production via Enzymatic Catalysis
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Solution Overview
Problem
There is a need for edible materials with reduced easily digestible carbohydrates to enhance dietary fiber content and reduce caloric content in food products, as conventional carbohydrates are fully digested in the human stomach and small intestine, offering no health benefits beyond calories.
Innovation Solution
A process to produce saccharide oligomers with a higher concentration of non-linear oligomers than linear oligomers by heating an aqueous feed composition with a catalyst, such as an enzyme or acid, to create a carbohydrate composition that is slowly digestible, thereby reducing digestibility in the stomach and small intestine.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional carbohydrates are used in food products, then caloric content is provided, but digestibility is too high resulting in no dietary fiber benefit
Solution Approach 1:
The patent changes the structural parameters of carbohydrates by creating non-linear oligomers with branched structures instead of conventional linear structures. This structural parameter change reduces digestibility while maintaining caloric content, allowing the carbohydrate to function as dietary fiber.
Solution Approach 2:
The patent creates composite carbohydrate structures by forming oligomers with both linear and non-linear components. The composite structure combines elements that provide caloric content with elements that resist digestion, achieving both energy provision and dietary fiber benefits.
2Device complexity
If linear saccharide oligomers are produced, then carbohydrate structure is simplified, but non-linear oligomer concentration is insufficient reducing health benefits
Solution Approach 1:
The patent deliberately increases structural complexity by forming non-linear oligomers with branched configurations. This parameter change from simple linear structures to complex branched structures enhances health benefits by reducing digestibility while maintaining functionality.
Solution Approach 2:
The patent introduces asymmetry in carbohydrate structures by creating non-linear oligomers with varied branching patterns. This asymmetric structure prevents easy recognition by digestive enzymes, reducing digestibility and enhancing dietary fiber properties.
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 resulting carbohydrate composition is slowly digestible, allowing it to pass into the large intestine where it can be fermented, providing health benefits like reducing cholesterol and maintaining gastrointestinal health, while reducing the caloric content of food products.
Implementation Method 1
the at least one catalyst is an enzyme that accelerates the rate of cleavage or formation of glucosyl bonds
Implementation Method 2
the at least one catalyst is an acid
Implementation Method 3
The feed composition is heated to a temperature of at least about 40° C.
Implementation Method 4
it can be fermented, providing health benefits like reducing cholesterol and maintaining gastrointestinal health
Data Source
AI summary
A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40° C., and is contacted with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds, such as enzyme or acid, for a time sufficient to cause formation of non-linear saccharide oligomers. A product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.