Resistant Starch Food Products Calorie Reduction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current food formulations struggle to create low-calorie products without compromising mouthfeel, flavor, and texture, as existing ingredients often result in unacceptable taste or digestive issues when used at high levels, and prior art has limitations in achieving significant calorie reduction below 3.25 calories per gram on a dry weight basis.
Innovation Solution
The use of resistant starches, particularly types II and IV, which are chemically modified to maintain a granular structure, along with other low-caloric ingredients like polyols and cellulose fibers, to achieve a calorie range of 1 to 3.25 calories per gram in food products, with resistant starch constituting 14-60% of the final product's dietary fiber.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If high levels of moisture are retained in the final product to reduce calories, then the caloric value per gram decreases, but the consumer experiences false caloric savings without greater satiation and will consume the same or greater number of calories eventually
Solution Approach 1:
The patent changes the parameter of calorie counting methodology from wet weight basis to dry weight basis. This parameter change allows for accurate evaluation of true caloric reduction while maintaining appropriate satiation effects, as the dry weight calorie count reflects the actual energy density of the food matrix rather than being diluted by moisture content
Solution Approach 2:
The patent uses resistant starch as a functional copy of traditional carbohydrate sources. Resistant starch provides similar bulk and satiation effects to sugars and starches but with significantly lower caloric density, effectively copying the functional properties of high-calorie ingredients while achieving low-calorie formulation
2Ease of operation
If common ingredients like flour, sugar, and starch are used in basic formulation, then the product has acceptable taste and texture, but the caloric value remains high at approximately 110 calories per ounce on dry weight basis
Solution Approach 1:
The patent fundamentally changes the caloric parameter of the starch component by using resistant starch instead of conventional starch. This parameter change reduces the caloric content from approximately 4 calories per gram to near-zero calories per gram while maintaining the bulk and textural properties of traditional starch-based formulations
Solution Approach 2:
The patent creates a composite formulation combining resistant starch with low-calorie bulking agents and functional ingredients. This composite approach maintains acceptable taste and texture by combining multiple low-calorie components that work synergistically to provide the necessary food structure and sensory properties without high caloric density
3Loss of energy
If resistant starch is used to achieve low calorie count, then the caloric value decreases to 1-3.25 calories per gram on dry weight basis, but the product may have unacceptable taste or texture and negative effects on digestion
Solution Approach 1:
The patent applies local quality modification by treating specific portions of the starch with chemical modifications to create resistant starch with improved properties. This localized chemical treatment enhances resistance to digestion while maintaining acceptable organoleptic properties, as the modification is applied selectively to the starch component rather than throughout the entire formulation
Solution Approach 2:
The patent introduces chemical modifications as intermediary substances that facilitate the transformation of conventional starch into resistant starch. These chemical modifiers act as intermediaries that enable the starch to resist digestion while maintaining acceptable taste and texture, serving as a bridge between the low-calorie goal and the organoleptic requirements
4Reliability
If resistant starch is chemically modified to maintain granular structure, then the resistance to digestion increases, but the manufacturing process becomes more complex
Solution Approach 1:
The patent applies preliminary chemical modification to the starch before it is incorporated into the final food product. This preliminary action creates resistant starch with high digestion resistance and maintained granular structure in advance, so that the complex chemical modification process is completed during starch production rather than during food manufacturing, simplifying the overall process
Data Source
AI summary
A food product having in the range of about 1 to 3.25 calories per gram, on a dry weight basis, and comprising resistant starch with a maintained granular structure, preferably, with a chemically modification to obtain the maintained granular structure. With a type II resistant starch, the total dietary fiber within the food product arising from the resistant starch comprises 14-20% of the final food product by weight. With a type IV resistant starch, the total dietary fiber within the food product arising from the resistant starch constitutes 14-60% of the final food product by weight. The food product may be cookies, cakes, crisps, instant noodles, cheese crackers, pasta, and egg noodles.