Savory Food Gel Stabilization via Non-Gelatinized Starch
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Solution Overview
Problem
Conventional savory food concentrates in gel form struggle to maintain gel structure and viscosity when starch is added, leading to a paste texture and loss of glossy appearance, while also facing challenges in production processes that result in poor spoonability and increased viscosity during processing.
Innovation Solution
A savory food concentrate in gel form comprising 2-15 wt% NaCl, an effective amount of gelling agent, and 5-60 wt% non-gelatinized starch, where the gelling agent is activated and starch added below its gelatinization temperature, with NaCl and liquid polyol added to create a stable gel structure that maintains texture and appearance after packaging is opened.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If starch is added to the concentrate to provide viscosity increase, then the thickening effect is improved, but the gel structure is compromised and the texture becomes paste-like
Solution Approach 1:
The patent changes the physical state of starch from gelatinized to non-gelatinized form, and controls the temperature parameters during addition (below gelatinization temperature) to maintain gel structure while achieving viscosity increase upon dilution
Solution Approach 2:
The starch is pre-treated to be non-gelatinized and added in a specific physical state before final product formation, so that it remains inert during concentrate preparation but activates upon dilution to provide desired viscosity
2Quantity of substance
If starch is added to the concentrate to provide viscosity increase, then the thickening effect is improved, but the glossy appearance is lost
Solution Approach 1:
The patent controls the temperature parameter during starch addition (keeping it below gelatinization temperature) and maintains the physical state of starch as non-gelatinized, which preserves the glossy appearance while still enabling viscosity increase upon dilution
3Reliability
If conventional high temperature processing is used to activate gelling agents, then the gelling agent activation is improved, but starch swelling occurs and viscosity increases dramatically
Solution Approach 1:
The patent changes the temperature parameter to be below starch gelatinization temperature, which prevents starch swelling and dramatic viscosity increase during processing, while still allowing gelling agent activation through alternative means
Solution Approach 2:
The patent uses a protective colloid or specific processing method as an intermediary to activate the gelling agent without causing starch swelling, thereby decoupling the activation process from the harmful viscosity increase
4Stability of the object's composition
If conventional salt stabilization is used to maintain gel structure, then the gel stability is improved, but the ability to add starch is limited
Solution Approach 1:
The patent changes the approach from conventional salt stabilization to a stabilization mechanism that accommodates non-gelatinized starch, using temperature control and specific gelling agent selection to maintain gel stability while enabling starch addition
Solution Approach 2:
The patent creates a composite system combining non-gelatinized starch with specific gelling agents and stabilizers that work synergistically to maintain gel structure while providing the desired thickening effect upon dilution
5Quantity of substance
If high starch content is used to provide viscosity, then the thickening effect is improved, but the spoonability deteriorates due to harder or stickier texture
Solution Approach 1:
The patent changes the physical state of starch to non-gelatinized and controls the temperature parameter during addition, which prevents excessive thickening and maintains spoonability while still providing desired viscosity increase upon dilution
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 solution results in a stable gel texture with enhanced spoonability and viscosity upon dilution, maintaining a smooth, glossy appearance and providing desired saltiness and viscosity in ready-to-eat products, while optimizing production efficiency by controlling starch addition and using liquid polyol to prevent gelatinization.
Implementation Method 1
the gelling agent is present in an effective amount... allowing unit dosing... the gelling agent is activated and starch added below its gelatinization temperature, with NaCl and liquid polyol added to create a stable gel structure
Implementation Method 2
adding the non-gelatinised starch to the mixture at a temperature of the mixture which is lower than the gelatinisation temperature of the non-gelatinised starch
Implementation Method 3
using liquid polyol to prevent gelatinization
Data Source
AI summary
A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt% to 15 wt% of NaCI, water, an effective amount of gelling agent, from 5 wt% to 60 wt% of a liquid polyol, non-gelatinised starch.