Rice-Derived Sweetener Composition to Inhibit Crystallization

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Solution Overview

Problem

Rice koji sweeteners face issues with sugar crystallization during preservation, particularly exacerbated by concentration, which affects preservation stability.

Innovation Solution

A rice-derived sweetener formulation containing specific amounts of glucose (4.0% to 47.2% by mass) and panose, maltotriose, and isomaltotriose (1.96% to 16.00% by mass) inhibits crystallization, along with optional isomaltose, ensuring no crystal precipitation for extended periods.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If the Brix of rice koji sweetener is increased by concentration, then sweetness and sweetness intensity are improved, but sugar crystallization occurs more easily during preservation

Engineering Contradiction:

ImproveBrix (sweetness concentration)VSAvoidpreservation stability

Core Design Contradiction:

Quantity of substanceVSReliability

Solution Approach 1:

The invention changes the chemical composition parameters of the sweetener by controlling the saccharification process to produce specific ratios of glucose (4.0-47.2% by mass) and oligosaccharides (1.96-16.00% by mass). This parameter control prevents crystallization while maintaining high Brix (60-80°Bx), resolving the contradiction between concentration and preservation stability

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention creates a composite sugar system combining multiple types of saccharides (glucose, panose, maltotriose, isomaltotriose, and other oligosaccharides) in specific proportions. This composite composition interferes with crystal formation through molecular interactions between different saccharide types, allowing high concentration without crystallization

Inventive Principle:

Principle #40Composite materials

2Duration of action of stationary object

If rice koji sweetener is preserved for extended periods, then product availability is improved, but sugar crystallization occurs affecting product quality

Engineering Contradiction:

Improvepreservation periodVSAvoidcrystallization resistance

Core Design Contradiction:

Duration of action of stationary objectVSStability of the object's composition

Solution Approach 1:

The invention modifies the compositional parameters to include specific amounts of oligosaccharides (panose, maltotriose, isomaltotriose) alongside glucose, creating a composition that remains stable for 45 days or longer at ordinary temperatures without crystallization, thus extending preservation period while maintaining composition stability

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention uses naturally occurring oligosaccharides produced during saccharification that serve as crystallization inhibitors, extending the effective lifespan of the product without requiring additional preservatives or stabilization measures

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Data Source

PatentUS12527340B2Rice-derived sweetener, food product containing rice-derived sweetener, and method for producing same

Publication Date: 2026.01.20 MARUKOME

AI summary

Provided is a rice-derived sweetener in which crystallization is inhibited. A rice-derived sweetener contains: a rice-derived component; glucose; and at least one saccharide selected from the group consisting of panose, maltotriose, and isomaltotriose, the glucose being contained in an amount of not less than 4.0% by mass and less than 47.2% by mass relative to a total mass of the rice-derived sweetener, and the panose, the maltotriose, and the isomaltotriose being contained in a total amount of more than 1.96% by mass and not more than 16.00% by mass relative to the total mass of the rice-derived sweetener.