Structured Edible Product with Low SAFA and Hard Texture
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Solution Overview
Problem
Existing edible products face a compromise between achieving optimal hardness and good melting properties in the mouth, with low saturated and trans fatty acid content, while also requiring a balance of monounsaturated and polyunsaturated fatty acids for nutritional benefits.
Innovation Solution
A structured edible product with a triglyceride composition containing at least 15% SUS triglycerides, a high AOSt/AOA ratio, and a low saturated fatty acid content, which improves both texture and mouthfeel, and includes a filler material and a blend of hard and semi-hard fats to achieve a hard texture without waxy mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If the amount of SUS-component is increased to achieve harder texture, then hardness is improved, but melting properties in the mouth deteriorate and waxy mouthfeel occurs
Solution Approach 1:
The invention changes the chemical composition parameters of the triglyceride mixture by specifying precise proportions of different triglyceride types (SUS, POP, StOSt) and their ratios. This compositional parameter adjustment allows achieving the desired hardness-melting properties balance without waxy mouthfeel, as the specific triglyceride profile controls both texture and mouthfeel characteristics
Solution Approach 2:
The invention uses a composite triglyceride system combining multiple triglyceride types (SUS triglycerides, POP triglycerides, and StOSt triglycerides) in specific ratios. This composite approach allows leveraging the hardness-providing SUS components while using POP and StOSt components to modulate melting properties and prevent waxy mouthfeel, achieving a balanced performance
2Object-affected harmful factors
If saturated fatty acid content is reduced for nutritional benefits, then health profile is improved, but hardness and texture are worsened
Solution Approach 1:
The invention changes the fatty acid composition parameters by limiting saturated fatty acids to less than 50 wt% while maintaining hardness through specific triglyceride structure selection (SUS, POP, StOSt ratios). The unsaturated fatty acid content is increased to at least 50 wt%, particularly with polyunsaturated fatty acids, achieving both nutritional improvement and adequate texture
Solution Approach 2:
The invention applies local quality by focusing on the specific triglyceride molecular structure rather than just overall fatty acid composition. By controlling the distribution of fatty acids at specific positions on the glycerol backbone (creating SUS, POP, and StOSt triglycerides with specific ratios), the invention achieves hardness control at the molecular level while maintaining overall low saturated fatty acid content for nutritional benefits
Data Source
AI summary
A structured, edible product, wherein the edible product contains, expressed on total product basis, h) between 20 and 100 wt. % of a triglyceride composition i) between 0 and 80 wt. % of a filler material j) less than 15 wt. % of water wherein the triglyceride composition contains with respect to the weight of the triglyceride composition k) less than 57 wt. % of saturated fatty acids, I) less than 10 wt. % of trans unsaturated fatty acids m) at least 15 wt. % of SUS triglycerides, wherein S is a C16-24 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, which SUS-triglycerides are characterised by a content of C-20 arachidic acid containing SUS-triglycerides of at least 3 wt. % expressed on the total SUS-triglyceride weight and the AOSt/AOA triglyceride ratio is at least 1.5, preferably at least 3, n) at least 8 wt. % of U3 triglycerides.