Gummy Confectionery Texture via Polydextrose and Composite Texturing Agents
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Solution Overview
Problem
Current confectionery products with reduced calorie content face challenges in achieving acceptable sensory properties such as texture, mouth feel, and digestive properties, particularly in gelled low-calorie confectionery products.
Innovation Solution
A confectionery product comprising polydextrose as 60-90% w/w and at least two texturing agents like gelatin, xanthan gum, and locust bean gum, along with a high-intensity sweetener and polyol, formulated to create a soft, chewable, or gummy candy with specific weight percentages, enhancing texture and digestive acceptance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If sugar is replaced by sugar alcohol (polyol) to reduce calorie content, then calorie content is reduced, but sensory properties such as texture and mouth feel deteriorate
Solution Approach 1:
The patent combines multiple texturing agents (gelatin, xanthan gum, locust bean gum) with polydextrose and polyol to create a composite confectionery formulation. This composite approach allows the synergistic interaction of different materials to compensate for the sensory deficits caused by sugar replacement, achieving both low calorie content and acceptable texture/mouthfeel properties
Solution Approach 2:
The patent specifies precise parameter ranges for each ingredient (polydextrose: 60-90% w/w, gelatin: 5-12% w/w, xanthan gum: 0.01-0.35% w/w, locust bean gum: 0.01-0.35% w/w) to optimize the balance between calorie reduction and sensory quality. By carefully controlling these parameters, the formulation achieves desirable texture and mouthfeel while maintaining reduced calorie content
2Device complexity
If single texturing agent is used in low calorie confectionery, then formulation is simple, but digestive properties and sensory acceptance are insufficient
Solution Approach 1:
The patent employs a composite system of three texturing agents (gelatin, xanthan gum, and locust bean gum) working synergistically. Each agent contributes different functional properties: gelatin provides structure and chewiness, xanthan gum enhances viscosity and mouthfeel, and locust bean gum improves texture stability. This composite approach delivers superior digestive properties and sensory acceptance compared to single-agent formulations
Solution Approach 2:
The combination of texturing agents serves multiple functions simultaneously: gelatin provides gelling and structuring, xanthan gum contributes thickening and stabilization, and locust bean gum enhances texture and digestibility. This multi-functional approach allows a single formulation to achieve complex sensory and digestive properties without requiring multiple separate components
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 product achieves desirable sensory and digestive properties, providing a soft and chewable confectionery with reduced calorie content, improved shelf stability, and consumer appeal, while maintaining low energy contribution from texturing agents.
Implementation Method 1
the confectionary product is a soft and/or chewable and/or gummy like sweet candy product, preferably a gum, a jelly
Implementation Method 2
texturing agents in an amount of 10 to 40% w/w on dry weight, and in that the confectionary product is comprising 5-12% w/w gelatin and 0.01-0.35% w/w xanthan gum and/or locust bean gum
Data Source
AI summary
The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose and at least two texturing agents, preferably gelatin and xanthan gum and/or locust bean gum. More preferably the gummy confectionery product comprises polydextrose, gelatin, xanthan gum, locust bean gum and stevia.