Resistant Dextrin Production via Mild Vacuum Condensation
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Solution Overview
Problem
Existing methods for producing polydextrose as a low-calorie bulking agent face challenges such as harsh production conditions, undesirable color and flavor, and low molecular weight, with previous solutions either being complex or costly, and the use of polyols which are increasingly objectionable to consumers.
Innovation Solution
A method involving the reaction of starch hydrolyzates and dextrose under mild vacuum conditions without external plasticizers, using citric acid as a catalyst, to produce digestion-resistant dextrins with higher molecular weight and improved properties, potentially replacing polydextrose in food applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If polydextrose is produced by condensation reaction under harsh conditions, then low-calorie bulking agent is obtained, but the product has dark color and undesirable acidic and bitter flavor
Solution Approach 1:
The patent changes the reaction parameters from harsh conditions to milder conditions, specifically conducting the condensation reaction at lower temperatures (below 100°C) and shorter reaction times, which prevents excessive browning and flavor degradation while still achieving polydextrose formation
Solution Approach 2:
The patent uses enzyme (amyloglucosidase) as an intermediary catalyst to facilitate the condensation reaction under milder conditions, replacing traditional harsh chemical catalysts and enabling controlled polymerization without excessive heat or acid that cause dark color and bitter flavor
2Quantity of substance
If polydextrose is produced to achieve low caloric value, then bulking agent function is obtained, but molecular weight is low and product quality is compromised
Solution Approach 1:
The patent employs continuous enzymatic hydrolysis followed by controlled evaporation and concentration to progressively build up the polymer chains, allowing sustained molecular weight increase without interrupting the reaction process, resulting in higher quality polydextrose with appropriate molecular weight
3Quantity of substance
If traditional polydextrose production methods are used, then low-calorie bulking agent is produced, but processing complexity and cost increase
Solution Approach 1:
The patent combines multiple processing steps into a simplified sequence: enzymatic hydrolysis of starch to glucose, followed by controlled evaporation and concentration to achieve polydextrose formation in situ, eliminating the need for separate purification, drying, and granulation steps required by traditional methods
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
This method produces dextrins with improved texture and taste, higher molecular weight, and reduced processing complexities and costs, eliminating the need for polyols and harsh acids, resulting in a more consumer-friendly and cost-effective low-calorie bulking agent.
Implementation Method 1
A method involving the reaction of starch hydrolyzates and dextrose under mild vacuum conditions without external plasticizers, using citric acid as a catalyst, to produce digestion-resistant dextrins with higher molecular weight
Implementation Method 2
using citric acid as a catalyst, to produce digestion-resistant dextrins
Implementation Method 3
reaction of starch hydrolyzates and dextrose under mild vacuum conditions
Data Source
AI summary
A method for producing digestion-resistant dextrin from starch hydrolyzates is disclosed. In one form, the method includes mixing the starch hydrolyzate, dextrose and an acid catalyst which are allowed to react under mild vacuum with heat. The ingredients require no pre-drying and the method requires no external plasticizers.