Savoury Concentrate Heteropolysaccharide Gum Texture
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Solution Overview
Problem
Existing savory concentrates for broths, soups, and sauces often fail to enhance both taste and texture effectively, and they may not provide a velvety mouthfeel associated with homemade preparations.
Innovation Solution
A savory concentrate comprising 22-85 wt.% inorganic salt, 2-60 wt.% fat, 1.5-10 wt.% heteropolysaccharide gum, 0-25 wt.% glutamate component, 0-25 wt.% starch component, 0-20 wt.% sugar, and 0-45 wt.% vegetable matter, with the components a) to h) together constituting at least 55 wt.% of the concentrate, which is converted into shaped articles or granules to improve texture and taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If conventional binders (dextrose syrup, maltodextrin, citric acid, meat extract) are used in bouillon cubes, then the cube structure can be formed, but the velvety mouthfeel and texture enhancement are not achieved
Solution Approach 1:
The patent changes the chemical composition parameters by replacing conventional binders with heteropolysaccharide gums (guar gum, locust bean gum, tara gum, cassia gum, or konjac gum) at specific concentrations (0.5-5% of total composition). This parameter change transforms the mouthfeel properties while maintaining structural stability through the unique gel-forming and binding characteristics of these gums.
Solution Approach 2:
The patent creates a composite material system combining heteropolysaccharide gums with fat (1-30%), inorganic salt (10-40%), starch (5-20%), and flavoring agents. This composite approach leverages the synergistic effects of multiple components: the gums provide binding and texture, fat contributes to mouthfeel, and starch adds structural integrity, collectively achieving both cube stability and velvety mouthfeel.
2Ease of manufacture
If more fat is added to enhance mouthfeel, then the velvety texture is improved, but the manufacturing complexity and formulation precision requirements increase
Solution Approach 1:
The patent optimizes the fat content parameter within a specific range (1-30% of total composition) and combines it with heteropolysaccharide gums at controlled concentrations (0.5-5%). This parameter optimization ensures that the fat contributes to velvety mouthfeel without creating excessive formulation complexity, as the gums provide structural framework that accommodates the fat content.
Solution Approach 2:
The patent formulates a composite material where heteropolysaccharide gums serve as the matrix and fat is dispersed within it. This composite structure simplifies manufacturing compared to emulsion-based systems, as the gums provide natural binding and stabilization properties that reduce the need for additional emulsifiers and complex processing steps.
3Stability of the object's composition
If conventional starch binders are used, then the cube structure is maintained, but the texture enhancement and velvety mouthfeel are not achieved
Solution Approach 1:
The patent replaces conventional starch binders with heteropolysaccharide gums at optimized concentrations (0.5-5%). This parameter change transforms both the binding mechanism and the textural properties. The gums provide superior binding strength for cube formation while simultaneously delivering velvety mouthfeel through their unique molecular structure and interaction with water and fat.
Solution Approach 2:
The patent creates a composite material system where heteropolysaccharide gums replace starch as the primary binder and work synergistically with fat (1-30%) and inorganic salt (10-40%). This composite approach achieves dual functionality: the gums provide structural binding for cube stability while their interaction with fat and water creates the desired velvety texture that starch alone cannot deliver.
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 enhanced taste when used in small quantities, offering a cohesive article or robust granulate form that improves the texture and taste of broths, soups, and sauces, providing benefits similar to homemade preparations.
Implementation Method 1
a savoury concentrate comprising: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1.5-10 wt.% of heteropolysaccharide gum selected from guar gum, locust bean gum, cassia gum, tara gum, konjac gum and combinations thereof
Implementation Method 2
a) 22-85 wt.% inorganic salt; h) 0-10 wt.% water
Data Source
AI summary
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1.5-10 wt.% of heteropolysaccharide gum selected from galactomannan, glucomannan and combinations thereof; 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.