Low-Sugar Pectin Candy Formulation for Texture Stability
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Solution Overview
Problem
Existing low-sugar or sugar-free pectin soft candies suffer from the issue of water coming out during storage, and their texture is often too hard or too soft, affecting appearance and mouthfeel.
Innovation Solution
A formulation comprising 10%-30% water, sugar alcohol, and pectin, with specific weight ratios of maltitol, soluble sugar alcohols, and glycerin, along with optional ingredients like sour agents and fruit juices, is used to create a stable candy body that is neither too hard nor too soft, improving appearance and mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If low-sugar or sugar-free formulation is used, then health benefits are improved, but water separation occurs during storage
Solution Approach 1:
The patent changes the chemical composition parameters by replacing traditional sugars with specific sugar alcohols (maltitol, sorbitol, erythritol, xylitol) in controlled proportions. This parameter change resolves the contradiction by maintaining the low-glycemic advantage while preventing water separation through the synergistic effects of different sugar alcohol molecules on the gel matrix stability.
Solution Approach 2:
The patent creates a composite sweetener system combining multiple sugar alcohols with pectin gel matrix. This composite approach allows each component to contribute different functional properties: maltitol and sorbitol provide bulk and sweetness, while erythritol and xylitol enhance texture and prevent crystallization, collectively stabilizing the gel structure and preventing water separation.
2Strength
If pectin concentration is increased, then gel strength is improved, but texture becomes too hard
Solution Approach 1:
The patent applies local quality by distributing different sugar alcohols throughout the gel matrix in specific proportions rather than using a uniform composition. This allows regions with varying local compositions to contribute differently to overall gel strength and texture, achieving balance between firmness and softness.
Solution Approach 2:
The patent optimizes the pectin concentration parameter within a specific range (1-60 parts) and combines it with varying concentrations of different sugar alcohols. This parameter optimization resolves the contradiction by finding the sweet spot where sufficient gel strength is achieved without excessive hardness, maintaining pleasant mouthfeel.
3Quantity of substance
If sugar alcohol content is increased, then sweetness is improved, but texture becomes too soft
Solution Approach 1:
The patent changes the concentration parameters of individual sugar alcohols within optimized ranges rather than simply increasing total sugar alcohol content. By adjusting maltitol (100-800 parts), sorbitol (10-60 parts), erythritol (1-40 parts), and xylitol (1-40 parts) independently, the patent achieves desired sweetness while maintaining texture firmness through the balanced composition.
Solution Approach 2:
The patent uses a composite approach combining multiple sugar alcohols with different physical and chemical properties. The mixture of maltitol, sorbitol, erythritol, and xylitol creates synergistic effects where the combination provides sufficient sweetness while the diverse molecular structures contribute to overall texture stability, preventing excessive softening.
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 formulation effectively prevents water leakage and ensures a stable, pleasant texture, enhancing the product's quality and sensory experience.
Implementation Method 1
the present invention provides a low-sugar or sugar-free type pectin soft candy comprising 10%-30% by weight of water, sugar alcohol, glycerin and pectin
Data Source
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AI summary
The present invention relates to a low-sugar or sugar-free type pectin soft candy and a preparation method thereof. The soft candy comprises sugar alcohol, glycerin and pectin, wherein the sugar alcohol comprises maltitol, a soluble sugar alcohol selected from erythritol, isomalt, xylitol, lactitol and mannitol, as well as sorbitol, which is characterized in that the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:(0.10-0.65):(0.03-0.26), and the weight ratio of the maltitol to the glycerol is 1: (0.04-0.52).