Pourable High-Fiber Food Composition Using Enzymatic Processing
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Solution Overview
Problem
Current pourable food products, such as salad dressings, fail to deliver the recommended daily intake of dietary fiber due to perceived poor palatability and texture issues, and existing high-fiber products are either non-pourable or do not meet FDA labeling requirements for natural fiber sources.
Innovation Solution
A pourable food composition with at least 2.5 grams of total dietary fiber per 32 gram serving is achieved by using minimally processed whole fruits and vegetables, such as beans, carrots, and avocados, subjected to enzymatic or fermentative processing to maintain natural fiber content and achieve a pourable consistency with an initial viscosity of 3,000 to 12,500 centipoise.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high fiber content (at least 2.5 grams per 32 gram serving) is achieved using natural whole fruits and vegetables, then the product conforms to FDA regulations and provides natural fiber sources, but the consistency becomes thick and non-pourable
Solution Approach 1:
The patent applies parameter changes by controlling the particle size distribution of ground fruits and vegetables to achieve a bimodal distribution with specific D10, D50, and D90 values. This particle size optimization allows high fiber content while maintaining pourable consistency through minimal processing
Solution Approach 2:
The patent creates a composite material system by combining ground fruits and vegetables with specific particle size distributions in a salad dressing matrix. The composite structure integrates natural fiber sources with dressing components to achieve both high fiber content and proper flow characteristics
2Reliability
If minimally processed whole fruits and vegetables are used to maintain natural fiber content, then FDA labeling requirements are met, but the viscosity impact increases making the product difficult to pour
Solution Approach 1:
The patent optimizes physical processing parameters by controlling particle size distribution through specific grinding methods. The ground materials have engineered particle size distributions that minimize viscosity impact while preserving the minimally processed status required for FDA compliance and natural fiber claims
3Quantity of substance
If purified or extracted fiber ingredients are used to enhance fiber content, then fiber delivery is improved, but the product loses natural fiber status and FDA health claim eligibility
Solution Approach 1:
The patent extracts and utilizes the entire whole food matrix including fibers, carbohydrates, and proteins from fruits and vegetables through ground incorporation. This approach delivers fiber in its natural whole food context rather than using isolated extracts, maintaining natural fiber status while achieving high fiber content
Solution Approach 2:
The patent creates a composite material system that integrates ground fruits and vegetables with specific particle size distributions into the salad dressing matrix. This composite approach delivers fiber along with other natural food components, maintaining the natural fiber status required for FDA health claims
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 solution provides a palatable and easily pourable high-fiber food product that conforms to FDA regulations, ensuring consumers can meet daily fiber intake recommendations while maintaining the natural quality of the ingredients.
Implementation Method 1
The whole food is subject to only minimal processing, such as by enzymatic means or fermentative means in order to reduce the viscosity impact on the finished pourable product
Implementation Method 2
The whole food is subject to only minimal processing, such as by enzymatic means or fermentative means in order to reduce the viscosity impact on the finished pourable product
Implementation Method 3
The whole fruit or vegetable may also be subject to minimal physical processing such as milling, vortex processing, thermal processing such as heating, cooling, freezing, or drying and dehydration by any usual method
Implementation Method 4
The whole fruit or vegetable may also be subject to minimal physical processing such as milling, vortex processing, thermal processing such as heating, cooling, freezing, or drying and dehydration by any usual method
Implementation Method 5
The whole fruit or vegetable may also be subject to minimal physical processing such as milling, vortex processing, thermal processing such as heating, cooling, freezing, or drying and dehydration by any usual method
Data Source
AI summary
The present invention relates to a pourable food composition, like a dressing, that has at least 2.5 grams of total dietary fiber per 32 gram serving. The fiber is derived from at least one whole fruit or vegetable that is partially or completely dehydrated and which is subjected only to minimal processing. The food composition has a viscosity of about 3,000 to about 12,500 centipoise. The fiber may be derived from whole vegetables that are high in fiber, such as beans, cannots, broccoli and the like. The fiber may also be derived from whole fruits that are high in fiber, such as avocados, mangos, and the like. The whole food is subject to only minimal processing, such as by physical means, enzymatic means, or by fermentative means.