Resistant Dextrin Particle Design for Food Texture Control
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Solution Overview
Problem
There is a continued need for improved resistant dextrins that can enhance dietary fiber content and reduce sugar and caloric content in food and beverage products, while also providing specific physical properties such as texture and mouthfeel.
Innovation Solution
The development of resistant dextrins in particulate form with specific properties, including a SPAN of at most 2.7, a specific surface area of 0.05 to 0.20 m²/g, and a dextrose equivalent (DE) of 5 to 20, which can be used to enhance the dietary fiber content and modify the physical characteristics of food and beverage products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If resistant dextrins are used to enhance dietary fiber content and reduce sugar content, then health benefits are improved, but control over physical properties such as texture and mouthfeel becomes more difficult
Solution Approach 1:
The patent applies parameter changes by precisely controlling the dextrose equivalent (DE) value during the dextrinization process. By adjusting the DE value to specific ranges (e.g., DE 3-15 for certain applications, DE 15-30 for others), the patent achieves both health benefits from reduced sugar content and control over physical properties like texture and mouthfeel. This parameter control allows the resistant dextrin to serve dual purposes: health promotion and product quality maintenance.
Solution Approach 2:
The patent applies local quality by creating resistant dextrins with specific regional characteristics in terms of molecular structure. Through controlled partial hydrolysis and re-polymerization, the patent creates molecules with specific glycosidic bond configurations (α-1,2, α-1,3, α-1,6 bonds) that provide different functional properties in different parts of the molecule, allowing simultaneous achievement of health benefits and desired physical properties.
2Manufacturing precision
If resistant dextrins are made with specific physical properties for food and beverage applications, then product quality is improved, but the complexity of the manufacturing process increases
Solution Approach 1:
The patent applies preliminary action by performing controlled partial hydrolysis of starch to create dextrin intermediates before the re-polymerization step. This preliminary hydrolysis step, controlled by specific parameters (enzyme type, conditions, time), prepares the molecular structure in advance to enable subsequent re-polymerization into resistant dextrin with desired physical properties. This staged approach breaks down the complex manufacturing into manageable steps.
Solution Approach 2:
The patent applies the intermediary principle by using controlled hydrolysis products as intermediates between starch and the final resistant dextrin. These intermediate dextrin molecules with specific DE values serve as bridges that can be re-polymerized into the final product with desired properties. The intermediary step allows precise control over the molecular structure of the final resistant dextrin.
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 improved resistant dextrins effectively enhance the dietary fiber content and reduce sugar and caloric content in food and beverage products, while providing desirable physical properties such as improved texture and mouthfeel, thus addressing the ongoing need in the industry.
Implementation Method 1
Resistant dextrins are formed by a highly controlled partial hydrolysis and re-polymerization of the dextrinization process
Implementation Method 2
Resistant dextrins are formed by a highly controlled partial hydrolysis and re-polymerization of the dextrinization process
Implementation Method 3
The α-1,2, α-1,3 and α-1,6 glycosidic bonds cannot be decomposed by various digestive enzymes in the human body
Data Source
AI summary
The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry. In particular, the present invention relates to methods of making the resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry.