Sugar Replacement Composition Erythritol Polydextrose
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Solution Overview
Problem
Current sugar replacement compositions fail to replicate the functional characteristics of sugar, such as structural effects and browning, while also having high caloric value and health concerns like high glycemic index and poor tooth friendliness.
Innovation Solution
A sugar replacement composition combining erythritol with polysaccharides like polydextrose, resistant maltodextrin, and fructans, along with high intensity sweeteners and flavor enhancers, to achieve low caloric value, low glycemic index, improved tooth friendliness, and enhanced structural effects in bakery products and ice cream.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If commercial sweeteners like Splenda containing high intensity sweeteners are used, then sweetness is achieved, but functional characteristics of sugar (structural effects) are not provided
Solution Approach 1:
The patent uses a composite material system consisting of polydextrose (30-70 wt%), erythritol (10-70 wt%), and high intensity sweetener (0.1-10 wt%). This composite approach combines the low-calorie sweetness of erythritol and high intensity sweeteners with the functional bulk and structural properties of polydextrose, achieving both sweetness and functional characteristics that single-component sweeteners cannot provide.
2Reliability
If sugar replacement compositions based on polyols, polysaccharides and oligosaccharides are used, then functional characteristics of sugar are achieved, but caloric value is too high
Solution Approach 1:
The patent applies local quality by assigning different functional roles to different components: polydextrose provides bulk and structural functionality, erythritol provides sweetness with minimal calories, and high intensity sweetener enhances sweetness. This localized functional assignment allows each component to contribute its strongest property while minimizing overall caloric content.
Solution Approach 2:
The patent optimizes the caloric parameter by selecting erythritol (0.24 kcal/g) and polydextrose (1.0 kcal/g) which have significantly lower caloric values than sugar (4.0 kcal/g), while maintaining functional characteristics through proper compositional ratios and structural properties.
3Object-affected harmful factors
If sugar replacement compositions are used, then health benefits are achieved, but structural effects in bakery products are insufficient
Solution Approach 1:
The composite system combines polydextrose's fiber-like bulk and water-binding properties with erythritol's crystalline structure and sweetness. This combination provides both health benefits (low calories, low glycemic index) and adequate structural effects for bakery applications, overcoming the limitations of both pure high-intensity sweeteners and traditional sugar.
Data Source
AI summary
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics of comparable or superior to those of sucrose, including excellent taste, sweetness of sucrose, superior structural properties, e.g. in cake, sorbet and ice cream, improved crunchiness of biscuits, excellent organoleptic properties, low calorie content (in certain embodiments 100 kcal/100 g or less), permits reduction of fat content of certain foods such as chocolate, as well as significant health benefits, including low glycemic index, low cariogenicity, and prebiotic properties supporting growth of advantageous intestinal bacteria, beneficial effects or lowering blood sugar and slowing down the emptying of the stomach. The sugar replacement compositions of the present invention comprise polydextrose, and at least one polyol, wherein the content of the at least one polyol is from 20 weight% to 70 weight%, wherein at least one of the polyol components is erythritol, wherein the content of erythritol is from 20 weight% to 60 weight%, and wherein all weight % indications are based on the total of the sugar replacement composition being 100 weight %.