Low-Sugar Rye Cake Using Polyol Sweetener Blends
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Solution Overview
Problem
Conventional sugars in breakfast cakes are undesirable due to their high content, leading to a challenging task in developing low-sugar alternatives that maintain the cake's structure and texture without causing a laxative effect, as seen in previous attempts with high sorbitol levels which result in unappealing crystallization and consumer discomfort.
Innovation Solution
A breakfast cake recipe that replaces at least 50% of traditional sugars with bulk sweeteners, specifically carbohydrates with a molecular weight of up to 10000 g/mol, where polyols and sugar alcohols make up to 85% of the sweeteners, ensuring a reduced conventional sugar content while maintaining the cake's structure and minimizing laxative risks through careful molecular weight and composition management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional sugars are reduced in breakfast cake, then health benefits improve and laxative effects are minimized, but the cake structure and texture deteriorate
Solution Approach 1:
The patent applies parameter changes by carefully controlling the molecular weight of polyols (above glucose) and the average molecular weight of sweeteners (150-250 g/mol), along with controlling the ratio of different sweeteners to maintain cake structure while reducing conventional sugars to at most 50% of total sweeteners plus conventional sugars
Solution Approach 2:
The patent uses a composite sweetener system combining multiple polyols and sugar alcohols with different molecular weights rather than a single sweetener, creating a synergistic effect that maintains cake structure, texture, and moisture while minimizing laxative effects and preventing crystallization
2Quantity of substance
If high levels of sorbitol are used to replace conventional sugars, then sugar content is reduced, but crystallization occurs and laxative effects increase
Solution Approach 1:
The patent changes the molecular weight parameter of polyols used, specifying that polyols have molecular weights higher than glucose, and controls the average molecular weight of all sweeteners to be between 150-250 g/mol, which prevents crystallization while maintaining sweetness and texture
Solution Approach 2:
The patent employs a composite sweetener system combining multiple polyols and sugar alcohols including sorbitol but not limited to it, where the combination and specific molecular weight range prevent the crystallization issues associated with high levels of single polyols like sorbitol
Data Source
AI summary
Disclosed is a baked cake, comprising in weight, on the basis of dry matter • at least 30% of flour, whereby at least 70%wt of the total amount of flour consists of rye flour, • at most 5.0% of total fat, • at least 15% of water on the basis of total weight, • at least one added extensive sweetener, and • at least 35% of added extensive sweeteners and possibly added conventional sugars, whereby the added conventional sugars represent at most 50% with respect to the total of added extensive sweeteners and added conventional sugars, whereby the total of added extensive sweeteners and the possibly added conventional sugars have a number based average molecular weight, Mn, in the range of 150-250 g/mol, and whereby at most 85% of all the added sweeteners consist of polyols, including sugar alcohols, whereby the polyols have a molecular weight which is higher than the molecular weight of glucose.