Sucrose Polyester Shortening Composition Caloric Reduction
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Solution Overview
Problem
Shortening compositions with high percentages of sucrose polyesters face challenges in achieving a balance between palatability and workability, leading to undesirable mouth feel and compatibility issues with food processing equipment, particularly in products like frostings, icings, and baked goods.
Innovation Solution
Developing shortening compositions comprising 40% to 90% sucrose polyester with a specific blend of hard stock, intermediate melting, and liquid fractions, including high-trans and high-palmitic sucrose polyester intermediates, which control the Solid Fat Index and Firmness to provide desirable mouth feel and processing compatibility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If higher percentages of fat are replaced with sucrose polyesters to reduce calories, then caloric content is reduced, but palatability deteriorates due to undesirable waxy mouth feel
Solution Approach 1:
The patent applies parameter changes by controlling the Solid Fat Index (SFI) at 40°C to be between 5-15% and adjusting the melting profile of sucrose polyesters. This modifies the physical parameters of the fat replacement material to ensure it melts at body temperature, eliminating the waxy mouth feel while maintaining caloric reduction benefits.
Solution Approach 2:
The patent uses composite materials by creating shortening compositions that blend sucrose polyesters with specific proportions of liquid oils and intermediate melting fats. This composite approach allows the formulation to achieve both low caloric content and desirable mouth feel properties that neither component could achieve alone.
2Loss of energy
If higher percentages of sucrose polyester are used in shortening compositions, then caloric reduction is achieved, but workability deteriorates due to incompatibility with food processing equipment
Solution Approach 1:
The patent modifies rheological parameters by controlling the melting profile and Solid Fat Index of the shortening composition. These parameter changes ensure the product has appropriate plasticity and shear resistance for high-speed food processing equipment while maintaining high sucrose polyester content for caloric reduction.
Solution Approach 2:
The patent introduces intermediary components including liquid oils and intermediate melting fats that act as mediators between the high solids content sucrose polyesters and the processing equipment. These intermediaries provide the necessary lubrication and plasticity for workability while allowing the formulation to maintain high caloric reduction.
3Temperature
If partially hydrogenated sucrose polyesters are added to increase melting point, then solids content at body temperature increases, but palatability worsens due to increased waxy mouth feel
Solution Approach 1:
The patent applies parameter changes by precisely controlling the Solid Fat Index at 40°C to remain between 5-15% and adjusting the melting profile shape. This ensures the fat melts at body temperature, converting the harmful waxy mouth feel into a desirable melting sensation while maintaining adequate melting point for structural integrity.
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 compositions achieve a balance in caloric reduction and rheological properties, ensuring minimal waxiness and improved workability, allowing for the production of food products with desired mouth feel and compatibility with processing equipment.
Implementation Method 1
By partially hydrogenating liquid sucrose polyesters, it is possible to increase the melting point by converting some of the sucrose polyesters' unsaturated carbon chains into trans and saturated carbon chains.
Data Source
AI summary
Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40C and a Firmness of from about 90,000 Pa to about 1,500,000 Pa.