Oligosaccharide Composition for Reduced Caloric Food Products
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Solution Overview
Problem
There is a need for edible carbohydrate materials that are either non-digestible or only digestible to a limited extent to enhance dietary fiber content or reduce caloric content in food products, as existing carbohydrates are fully digestible and contribute to higher calorie intake.
Innovation Solution
A process involving saccharification of starch to produce an oligosaccharide composition, which is then membrane filtered to separate monosaccharides and oligosaccharides, resulting in a stream that is either slowly digestible or resistant to digestion, using techniques such as isomerization, hydrogenation, and enzyme treatment to modify the carbohydrate structure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional carbohydrates are used in food products, then the food provides energy and taste, but the caloric content is high and dietary fiber content is low
Solution Approach 1:
The patent applies parameter changes by modifying the molecular structure of carbohydrates through controlled enzymatic hydrolysis and isomerization processes. Specifically, starch is converted to a mixture of oligosaccharides with different degrees of polymerization and structural configurations (alpha-1,4; alpha-1,6 linkages), which fundamentally changes their digestive properties. This structural parameter change results in carbohydrates that are resistant to human digestive enzymes while remaining fermentable by gut microbiota, thereby increasing dietary fiber content without proportionally increasing caloric absorption.
Solution Approach 2:
The patent creates a composite carbohydrate material consisting of multiple oligosaccharide components with varying molecular weights and structural characteristics. The composition includes maltose, maltotriose, and higher oligosaccharides in specific ratios, forming a complex mixture that exhibits combined properties: partial digestibility by human enzymes, high fermentability by gut bacteria, and functional performance similar to conventional sugars in food applications. This composite structure enables simultaneous achievement of reduced caloric content and enhanced dietary fiber content.
2Ease of operation
If starch is fully saccharified to monosaccharides, then the carbohydrate is easily digestible and sweet, but it provides high caloric content and low dietary fiber
Solution Approach 1:
The patent applies partial action by controlling the saccharification process to stop at the oligosaccharide stage rather than complete hydrolysis to monosaccharides. The enzymatic treatment is carefully managed to produce a specific distribution of oligosaccharides (primarily DP 2-10) while leaving some starch structure intact. This partial hydrolysis creates carbohydrates that retain enough structural complexity to resist complete digestion by human enzymes (providing dietary fiber) while still being sufficiently broken down to be sweet and partially digestible, avoiding the extremes of both complete starch (indigestible) and complete hydrolysis (fully digestible).
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 oligosaccharide-rich stream is either slowly digestible or resistant to digestion, providing health benefits like reduced cholesterol levels and improved gastrointestinal health, while also reducing the glycemic index and caloric content of food products.
Implementation Method 1
membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream
Implementation Method 2
contacting the oligosaccharide-rich stream with an isomerization enzyme, such that at least some of the dextrose is converted to fructose
Implementation Method 3
hydrogenating the oligosaccharide-rich stream to convert at least some of the monosaccharides therein to alcohols
Implementation Method 4
contacting the oligosaccharide-rich stream with a glucosidase enzyme to create a reversion product such that at least some of any residual monosaccharides present in the stream are covalently bonded to oligosaccharides
Implementation Method 5
reducing the color of the oligosaccharide-rich stream by contacting it with activated carbon
Data Source
AI summary
A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.