Protein Gummy Composition with Low-Temperature Processing
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Solution Overview
Problem
Chewable gummy products face issues with color stability, vitamin stability, texture, and flavor, particularly in protein and vitamin gummies, due to factors like browning and heat degradation during processing and storage.
Innovation Solution
A gummy composition incorporating partially hydrolyzed proteins, maltitol syrup, sucrose ester, and a hydrophilic defoamer, which reduces discoloration, enhances solubility, and maintains stability of vitamins and minerals, while optimizing sugar concentration for an elastic texture and rapid setting at lower processing temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If protein and vitamin gummies are produced using conventional processing methods, then high protein and vitamin content can be achieved, but color stability deteriorates due to Maillard discoloration and browning
Solution Approach 1:
The patent reduces processing temperature from conventional high temperatures to below 85°C, and controls pH within 3.5-5.5, thereby suppressing Maillard reactions and browning while maintaining protein and vitamin content
Solution Approach 2:
The patent utilizes the acidity of fruit juices (pH 3.5-5.5) not only as a flavor component but also as a protective mechanism against discoloration, converting the potentially harmful acidic environment into a beneficial protective factor that prevents Maillard reactions
2Quantity of substance
If high protein content is incorporated into gummies, then nutritional value improves, but texture and solubility deteriorate
Solution Approach 1:
The patent processes protein at low temperature (below 85°C) and controlled pH (3.5-5.5), which preserves protein solubility and prevents aggregation, thereby maintaining desirable gummy texture while achieving high protein content
Solution Approach 2:
The patent combines protein with fruit juice concentrates and sugar alcohols to create a composite matrix that enhances protein solubility and distributes protein uniformly, improving texture while maintaining high protein content
3Quantity of substance
If vitamins are added to gummies, then nutritional value improves, but stability deteriorates due to heat degradation during processing
Solution Approach 1:
The patent processes the gummy mixture at low temperature (below 85°C), which prevents heat degradation of vitamins while still achieving proper gel formation and product set
Solution Approach 2:
The patent incorporates vitamins into the gummy mixture before final processing, allowing vitamins to be protected within the matrix structure that forms during low-temperature processing, preventing subsequent degradation
4Productivity
If conventional processing temperatures are used, then processing efficiency improves, but product quality deteriorates due to discoloration and flavor degradation
Solution Approach 1:
The patent uses low temperature processing (below 85°C) combined with extended mixing and vacuumization time, trading some processing speed for superior color and flavor stability in the final product
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 composition achieves a stable, high-protein, high-vitamin content with improved texture and color stability, minimizing Maillard discoloration and heat degradation, resulting in a pleasant taste and extended shelf life.
Implementation Method 1
Using a sugar alcohol such as maltitol syrup having minimum reducing sugar effect (e.g., less than 0.5%), using a protein or combinations of proteins that are partially hydrolyzed has been shown to reduce a discoloration (e.g., browning) of the gummy composition during processing and during stability testing. Including a sucrose ester with, for example, a hydrophilic-lipophilic balance (HLB) of 14 or higher in a representative amount of 0.05 to 0.2 percent by weight with a defoamer having a low peroxide value (e.g., less than 3 mEq/Kg fat) also aids in the reduction of discoloration.
Implementation Method 2
a protein or combinations of proteins that are partially hydrolyzed has been shown to reduce a discoloration (e.g., browning) of the gummy composition during processing
Data Source
AI summary
A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85° C. or less.