Savoury Concentrate Gellan Gum Texture
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Solution Overview
Problem
Existing savory concentrates, such as bouillon cubes, often fail to enhance both the taste and texture of soups, sauces, and gravies while also improving their appearance, particularly in providing a velvety mouthfeel associated with homemade preparations.
Innovation Solution
A savory concentrate comprising 22-85 wt.% inorganic salt, 2-60 wt.% fat, 0.8-8 wt.% gellan gum, 0-25 wt.% glutamate, 0-25 wt.% starch, 0-20 wt.% sugar, and 0-45 wt.% vegetable matter, which is converted into shaped articles or granules, offering improved taste enhancement and texture when used in aqueous dishes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional binders (dextrose syrup, maltodextrin, citric acid, meat extract) are used in bouillon cubes, then the product can be manufactured with existing processes, but the final product fails to provide a velvety mouthfeel and does not improve texture
Solution Approach 1:
The patent changes the chemical composition parameters by replacing conventional binders (dextrose syrup, maltodextrin, citric acid) with gellan gum as the binding agent. This parameter change in the binder composition enables the formation of a velvety mouthfeel while maintaining manufacturability through existing extrusion and molding processes
Solution Approach 2:
The patent creates a composite material system combining gellan gum with fat and salt in specific proportions (gellan gum 0.1-5%, fat 1-50%, salt 10-80%). This composite formulation provides both the binding functionality needed for cube formation and the velvety mouthfeel texture, resolving the contradiction between ease of manufacture and mouthfeel quality
2Adaptability or versatility
If existing bouillon formulations are used, then the product can be produced with standard ingredients, but it does not enhance the appearance and texture of the final dish
Solution Approach 1:
The patent modifies the ingredient parameters by introducing gellan gum at concentrations of 0.1-5% and optimizing the fat-to-salt ratio. These parameter changes enable the bouillon to provide velvety mouthfeel and improved texture while remaining compatible with standard cooking applications and existing ingredient systems
3Quantity of substance
If small quantities of savoury concentrate are used, then the taste enhancement is sufficient, but the texture improvement is not achieved with conventional formulations
Solution Approach 1:
The patent formulates a composite material where gellan gum interacts with fat and salt to create a synergistic effect. Even at low concentrations (0.1-5% gellan gum), this composite delivers velvety mouthfeel and texture enhancement, allowing effective taste and texture improvement with small quantities of concentrate
Solution Approach 2:
The patent changes the functional parameters of the concentrate by incorporating gellan gum, which provides thickening and mouthfeel properties at very low concentrations. This parameter change enables effective texture improvement even when only small amounts of concentrate are added to the final dish
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 savory concentrate imparts a velvety mouthfeel and enhances the taste and appearance of soups, sauces, and gravies, even when used in small quantities, providing a cohesive article or robust granulate with a significant impact on the final product's sensory attributes.
Implementation Method 1
The presence of the gellan gum in the savoury concentrate of the present invention enables the preparation of a savoury concentrate in the form of a cohesive article (e.g. a bouillon cube) or a robust granulate
Implementation Method 2
The savoury concentrate of the present invention contains: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.8-8 wt.% of gellan gum
Data Source
AI summary
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.8-8 wt.% of gellan gum; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of sugar; g) 0-45 wt.% of vegetable matter; h) 0-10 wt.% water; wherein the components a) to e) together constitute at least 55 wt.% of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt.% of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.