Savoury Concentrate Texture via Carboxymethyl Cellulose
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Solution Overview
Problem
Existing savory concentrates, such as bouillon cubes, primarily focus on taste enhancement but often fail to improve the texture of final dishes like soups and sauces, lacking a velvety mouthfeel associated with homemade preparations.
Innovation Solution
A savory concentrate comprising 22-85 wt.% inorganic salt, 2-60 wt.% fat, 1.8-12 wt.% carboxymethyl cellulose, 0-25 wt.% glutamate, 0-25 wt.% starch, 0-20 wt.% sugar, and 0-45 wt.% vegetable matter, which, when converted into shaped articles or granules, imparts enhanced texture and taste when used in preparing broths, soups, sauces, or gravies.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If savory concentrate contains traditional ingredients (salt, fat, binders), then taste enhancement is achieved, but texture improvement (velvety mouthfeel) is not achieved
Solution Approach 1:
The patent changes the chemical composition parameters by introducing carboxymethyl cellulose (at 1.8-12 wt.%) and specific starch components (at 0-25 wt.%) to transform the texture properties of the final dish. This parameter change in the concentrate formulation directly produces the velvety mouthfeel that traditional ingredients cannot achieve.
Solution Approach 2:
The patent creates a composite material system by combining carboxymethyl cellulose with starch components (native starch, pregelatinised starch, maltodextrin, or modified starch) in specific ratios. This composite approach synergistically enhances both the thickening and texturizing properties, achieving the desired velvety mouthfeel that neither ingredient could provide alone.
2Ease of manufacture
If carboxymethyl cellulose content is increased to improve mouthfeel, then velvety texture is achieved, but manufacturing complexity increases
Solution Approach 1:
The patent optimizes the carboxymethyl cellulose content within a specific range (1.8-12 wt.%) to achieve the desired mouthfeel while avoiding excessive viscosity or gelation. This parameter optimization balances texture improvement with manufacturability, preventing formulation complexity from becoming unmanageable.
Solution Approach 2:
The patent uses starch components as intermediary substances that work synergistically with carboxymethyl cellulose. These intermediaries enhance the thickening effect and stabilize the formulation, allowing lower levels of carboxymethyl cellulose to achieve the same mouthfeel effect, thereby reducing formulation complexity.
3Quantity of substance
If savory concentrate is used in small quantities to maintain dish authenticity, then homemade appearance is preserved, but sufficient texture enhancement may not be achieved
Solution Approach 1:
The patent creates a highly effective composite system where carboxymethyl cellulose and starch components work synergistically to maximize texturizing power per unit weight. This composite formulation achieves superior velvety mouthfeel even at low dosage levels, allowing the concentrate to be used in small quantities while still delivering sufficient texture enhancement.
Solution Approach 2:
The patent optimizes the molecular weight and degree of substitution of carboxymethyl cellulose, along with the type and amount of starch components, to maximize thickening efficiency. These parameter optimizations ensure that even small amounts of concentrate (0.1-5 wt.% of final dish) can produce the desired velvety mouthfeel without requiring large quantities that would compromise dish authenticity.
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 effectively imparts a velvety mouthfeel and improved taste even when used in small quantities, enhancing the sensory experience of dishes like bouillon, broth, soup, or gravy, and is suitable for various forms such as cubes or granulates.
Implementation Method 1
1.8-12 wt.% of carboxymethyl cellulose; e) 0-25 wt.% starch component selected from native starch, pregelatinised starch, maltodextrin, modified starch
Implementation Method 2
When used in the preparation of aqueous dishes, the savoury concentrate of the present invention offers the advantage that it imparts a velvety mouthfeel
Implementation Method 3
b) 2-60 wt.% fat; c) 1.8-12 wt.% of carboxymethyl cellulose
Data Source
AI summary
The in invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1.8-12 wt.% of carboxymethyl cellulose; 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.