Resistant Dextrin Particle Size 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 particle size distribution, oil binding capacity, and wettability.
Innovation Solution
The development of resistant dextrins in particulate form with specific properties, including a Span of at most 2.7, an oil binding capacity (OBC) of 0.60 to 1.35 g/g, and a dextrose equivalent (DE) of 5 to 20, which can be used in food and beverage products to improve texture and nutritional value.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If resistant dextrins are produced by high-temperature acidification of starch, then dietary fiber content is enhanced and caloric content is reduced, but the particle size distribution and physical properties become difficult to control
Solution Approach 1:
The patent applies parameter changes by precisely controlling reaction temperature, acid concentration, and reaction time during the dextrinization process to achieve a narrow particle size distribution (SPAN ≤ 2.7) while maintaining high dietary fiber content. The specific parameters include reacting at 100-200°C with 0.1-5% acid concentration for 1-24 hours, which transforms the physical properties of the resistant dextrin particles.
2Ease of operation
If resistant dextrins are produced with high oil binding capacity, then texture and mouthfeel are improved, but the process complexity increases
Solution Approach 1:
The patent achieves improved texture and mouthfeel by controlling the oil binding capacity through parameter optimization during production. By adjusting reaction conditions (temperature, acid concentration, time) and selecting appropriate starch sources, the process produces resistant dextrins with optimized physical properties including oil binding capacity, without requiring complex additional processing steps or equipment.
3Ease of operation
If resistant dextrins are produced with narrow particle size distribution, then flowability is improved, but the manufacturing precision requirements increase
Solution Approach 1:
The patent achieves improved flowability by producing resistant dextrins with narrow particle size distribution (SPAN ≤ 2.7) through precise control of manufacturing parameters. The process controls particle size by optimizing reaction temperature (100-200°C), acid concentration (0.1-5%), and reaction time (1-24 hours), which directly influences the final particle size distribution and flow properties.
4Quantity of substance
If resistant dextrins are produced with specific dextrose equivalent, then nutritional value is improved, but the manufacturing precision increases
Solution Approach 1:
The patent improves nutritional value by producing resistant dextrins with controlled dextrose equivalent (DE) through parameter optimization. By adjusting reaction conditions including temperature, acid concentration, and time, the process achieves specific DE values that enhance the prebiotic and nutritional properties of the product while maintaining resistance to digestion.
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 achieve enhanced dietary fiber content, reduced sugar and caloric content, and improved texture and mouthfeel in food and beverage products, while maintaining a desirable color and flowability.
Implementation Method 1
an oil binding capacity (OBC) of from 0.60 to 1.35 g/g
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 resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry.