Polydisperse Inulin Product Gel Formation Control
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Solution Overview
Problem
Inulin products tend to form gels when dissolved in water, especially at higher concentrations, which is undesirable in many applications.
Innovation Solution
A polydisperse inulin product with a specific ratio of compounds (S/D) between 2.0 and 3.0, characterized by a sum of GF2, F3, and F4, and a sufficient amount of GFn or Fm compounds with n or m greater than 10, is developed to minimize gel formation in aqueous dispersions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If inulin products are used at higher concentrations (60% solids content or more), then the desired texture and prebiotic properties are improved, but gel formation occurs which is frequently unwanted
Solution Approach 1:
The patent applies parameter changes by carefully controlling the degree of polymerisation distribution and compositional parameters of the inulin product. Specifically, the inulin is produced with a controlled polydispersity index and specific proportions of different polymerisation degrees (GF2, F3, F4, and higher), which changes the physical parameters of the molecule to reduce gel formation while maintaining functional properties at high concentrations.
Solution Approach 2:
The patent creates a composite inulin structure consisting of multiple fructan chains with different degrees of polymerisation. The product contains a specific composition of GF2, F3, F4, and higher polymers (GFn where n≥10 and/or Fm where m≥11), creating a composite material that combines the benefits of short chains (solubility) with long chains (texture and prebiotic properties) while avoiding gel formation.
2Object-generated harmful factors
If partial hydrolysis is applied to reduce gel formation, then gel tendency is reduced, but the product may lose desirable inulin properties and prebiotic effectiveness
Solution Approach 1:
The patent uses controlled enzymatic hydrolysis with specific inulinase enzymes to achieve partial degradation of inulin chains. By controlling hydrolysis conditions (enzyme type, temperature, pH, time), the process produces a specific distribution of polymerisation degrees that reduces gel formation while preserving prebiotic properties. The hydrolysis is stopped at an optimal point where GP ≤ 6.0 and specific compositional ratios are achieved.
Solution Approach 2:
The patent employs inulinase enzymes as intermediaries to mediate the hydrolysis of inulin. These enzymes act as catalysts that selectively break down inulin chains at specific bond positions, producing the desired polydisperse mixture. The enzymes enable controlled modification without requiring harsh chemical conditions that would damage the prebiotic 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 inulin product significantly reduces or eliminates gel formation in aqueous systems while maintaining desirable properties such as prebiotic and texture-giving characteristics.
Implementation Method 1
a preparatory step, wherein an inulin raw material is brought into aqueous solution to form an inulin solution; and a conversion step, wherein a hydrolysis of the inulin raw material in the inulin solution is executed
Data Source
AI summary
A polydisperse inulin product has a factor L, defined as a ratio S/D, wherein:S equals the sum of the compounds GF2, F3, and F4 in the inulin product, expressed in wt. % on total carbohydrates;D equals [(Fi/Gi)+1], wherein Fi is the amount of inulin-related fructose in the inulin product, Gi is the amount of inulin-related glucose in the inulin product, whereby Fi and Gi are expressed in wt. % on total carbohydrates,wherein the value of L lies between 2.0 and 3.0 and wherein between 3 and 20 wt. % on total carbohydrates of the inulin product is:GFn compounds wherein n is 10 or greater, and/orFm compounds wherein m is 11 or greater.