Prebiotic Probiotic Cookie with Resistant Starch and Spores
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current technologies do not offer an effective cookie product for oral consumption that delivers an optimized prebiotic and probiotic formulation to the gastrointestinal tract for improved gut health, lacking in refined sugars, synthetic vitamins, GMOs, artificial sweeteners, and artificial preservatives.
Innovation Solution
A cookie composition comprising a baked food product with polyphenols, resistant starch, and prebiotic soluble fibers, along with a crème filling containing probiotic spores, specifically designed to promote gut health by avoiding refined sugars, synthetic vitamins, GMOs, artificial sweeteners, and artificial preservatives, and including ingredients like kiwi fruit powder, lupin flour, and Bacillus coagulans spores.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a cookie product is designed to deliver prebiotic and probiotic formulations for improved gut health, then the health benefits are improved, but the product complexity increases due to the need for specialized ingredients and formulations
Solution Approach 1:
The patent combines prebiotic ingredients (resistant starch, soluble fibers from kiwi fruit powder and lupin flour) with probiotic spores (Bacillus coagulans) into a single cookie product. This merging of prebiotic and probiotic components in one edible formulation delivers both gut health benefits simultaneously while simplifying consumer usage compared to separate supplements.
Solution Approach 2:
The cookie uses composite material formulation by integrating multiple functional ingredients including resistant starch, prebiotic fibers, probiotic spores, and natural components into a unified food matrix. This composite approach ensures stable delivery of sensitive probiotic spores through the baking process while maintaining their functionality in the final product.
2Object-affected harmful factors
If refined sugars, synthetic vitamins, GMOs, artificial sweeteners, and artificial preservatives are eliminated from the cookie, then the product safety and naturalness are improved, but the manufacturing complexity increases due to finding suitable natural alternatives
Solution Approach 1:
The patent removes harmful additives (refined sugars, synthetic vitamins, GMOs, artificial sweeteners, and artificial preservatives) from the cookie formulation. This extraction of undesirable components is replaced with natural alternatives such as resistant starch, prebiotic fibers from kiwi fruit and lupin, and probiotic spores, achieving a cleaner product label.
Solution Approach 2:
The formulation changes the parameter of sweetness from artificial sweeteners to natural prebiotic fibers and resistant starch that provide mild sweetness and functional benefits. The preservative system changes from artificial chemicals to natural probiotic spores that provide preservation through competitive exclusion and acid production.
3Stability of the object's composition
If probiotic spores are incorporated into a baked cookie, then the product stability through processing is improved, but the probiotic viability may be reduced due to heat exposure
Solution Approach 1:
The patent uses Bacillus coagulans spores, which are in a dormant, heat-resistant state before baking. This preliminary spore formation allows the probiotic to withstand the high temperatures of cookie baking while remaining viable. After baking, the spores germinate in the consumer's gastrointestinal tract to deliver the probiotic benefit.
Solution Approach 2:
The probiotic is incorporated in spore form (dormant phase) that can survive the thermal processing of baking. The phase transition from active bacterial cells to heat-resistant spores, and then back to active cells in the consumer's gut, enables the probiotic to maintain viability through the manufacturing process.
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 cookie provides a prebiotic and probiotic effect, increasing beneficial bacteria such as Lactobacillus bulgaricus and Bacillus coagulans in consumers, enhancing gut health and potentially improving mood and reducing inflammation markers.
Implementation Method 1
the consumption of live bacteria (Lactobacillus bulgaricus) in yogurt or fermented milk had beneficial effects on the gastrointestinal tract
Implementation Method 2
Prebiotic formulations that promote the proliferation of probiotic microorganisms in the intestinal tract
Data Source
AI summary
A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.