Oligodextran Fat Replacer via Enzymatic Precipitation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current fat replacers either have high caloric value, are not heat stable, or fail to replicate the cooking and baking qualities of fat, while also posing health issues or limitations in usage.
Innovation Solution
A method of producing a low molecular weight oligodextran mixture by mixing a saccharide and an acceptor in a specific ratio, treating with an enzyme, and concentrating the mixture to create a heat-stable fat replacer that is insoluble and highly linear, allowing it to precipitate and behave like fat in food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If sugar-based or carbohydrate-based fat substitutes are used, then caloric value is reduced, but the ability to replace fat's cooking or baking qualities is lost
Solution Approach 1:
The patent changes the molecular weight parameter of oligodextran to a very low range (2,000 to 20,000 Mw) and controls the degree of polymerization (D.P. 4-7), which enables the product to precipitate and crystallize, thereby acquiring fat-like physical properties while maintaining low caloric value
Solution Approach 2:
The patent utilizes phase transition by controlling the oligodextran to precipitate out of solution and crystallize, transforming from a soluble carbohydrate to an insoluble, fat-like solid that can replace fat's functional properties in cooking and baking applications
2Use of energy by moving object
If protein-based fat substitutes are used, then caloric value is reduced, but heat stability is lost
Solution Approach 1:
The patent uses oligodextran, a carbohydrate-based compound that is inherently more heat stable than proteins, achieving both low caloric value and heat stability by selecting a different chemical class of material that naturally withstands high temperatures without degradation
3Weight of moving object
If highly branched oligodextran is produced, then molecular weight is reduced, but the ability to align and interact to precipitate is lost
Solution Approach 1:
The patent creates asymmetric molecular structures by controlling the ratio of α(1→6) to α(1→2) glucoside bonds, achieving a highly linear configuration with minimal branching that allows molecules to align parallel to each other and precipitate effectively, unlike highly branched structures that remain soluble
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 fat replacer is healthy, low in calories, heat stable, and effective in various food products, reducing fat content while maintaining organoleptic properties, and increasing fiber content.
Implementation Method 1
treating the syrup mixture with an enzyme to form an oligodextran mixture
Implementation Method 2
This highly linear structure allows alignment and interaction of the molecules with each other to precipitate out and crystallize in a reasonable amount of time
Implementation Method 3
This highly linear structure allows alignment and interaction of the molecules with each other to precipitate out and crystallize in a reasonable amount of time
Data Source
AI summary
The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.