Saccharide Composition for Sustained Energy Release
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Solution Overview
Problem
Current carbohydrate-derived energy supplying agents fail to provide both slow digestibility and sustained digestibility functions efficiently, and existing solutions are not cost-effective in manufacturing.
Innovation Solution
A saccharide composition with a high percentage of α-1,6 bonds, specifically 60% or more, combined with specific ranges of saccharides by degree of polymerization, is used to create a slowly digestible and sustained-type energy supplying agent, which includes dextran degradation products or enzyme reaction products, ensuring slow and adequate digestion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a carbohydrate-derived energy supplying agent is designed to provide slow digestibility, then the blood glucose level increase is suppressed, but the sustained digestibility function and energy supply efficiency are insufficient
Solution Approach 1:
The patent changes the structural parameters of the saccharide by controlling the degree of polymerization (DP) distribution and α-1,6 bond percentage. Specifically, it uses saccharides with DP 3-30 (41-60 mass%) and DP 31 or more (5-10 mass%), with α-1,6 bonds comprising 60-90 mass%, which resolves the contradiction between slow digestibility for blood glucose control and sustained energy supply efficiency.
Solution Approach 2:
The patent creates a composite saccharide structure combining different polymerization degrees and bond types. The composition includes a mixture of saccharides with DP 3-30 and DP 31 or more, with specific α-1,6 and α-1,4 bond ratios, forming a composite material that simultaneously achieves slow initial digestion and sustained long-term energy release.
2Reliability
If existing saccharide structures are used to achieve slow digestibility, then blood glucose control is improved, but manufacturing efficiency and cost-effectiveness deteriorate
Solution Approach 1:
The patent specifies precise compositional parameters (DP distribution and bond percentage) that can be controlled during manufacturing. By targeting DP 3-30 and DP 31+ ranges with 60-90 mass% α-1,6 bonds, the process achieves consistent blood glucose control effects while maintaining manufacturing efficiency through defined production parameters.
3Reliability
If the percentage of α-1,6 bonds is increased to achieve slow digestibility, then the glycemic index is reduced, but the digestibility and energy supply are compromised
Solution Approach 1:
The patent optimizes the α-1,6 bond percentage to 60-90 mass%, which is sufficient to reduce glycemic index and slow digestion rate, while maintaining adequate energy supply. This parameter range balances the competing requirements of blood glucose control and energy availability.
Solution Approach 2:
The patent creates a composite saccharide structure with specific α-1,6 and α-1,4 bond combinations. The presence of both bond types in controlled ratios creates a material that resists rapid digestion (due to α-1,6 bonds) while remaining sufficiently digestible for sustained energy release (due to α-1,4 bonds).
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 saccharide composition effectively regulates blood glucose levels, providing sustained energy without rapid spikes, making it suitable for individuals requiring carbohydrate-derived energy while managing blood glucose fluctuations.
Implementation Method 1
Saccharides, which are slowly digested by a digestive enzyme without sharply increasing the blood sugar level
Data Source
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AI summary
An object of the present invention is to provide a carbohydrate-derived energy supplying agent having slow digestibility and sustained digestibility functions. According to the present invention, there is provided a slowly digestible, sustained-type energy supplying agent comprising a saccharide composition which satisfies the following (A), (B), (C), and (D): (A) a percentage of α-1,6 bonds relative to all glycosidic bonds is 60% or more; (B) a content of saccharides having a degree of polymerization of 1 and 2 relative to all saccharides is 9 mass% or less; (C) a content of saccharides having a degree of polymerization within a range of 3 to 30 relative to all saccharides is 41 mass% or more; and (D) a content of saccharides having a degree of polymerization of 31 or more relative to all saccharides is 50 mass% or less.