Sugar Substitute Composition for Low-Calorie Baking Performance
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Solution Overview
Problem
Existing sugar substitutes fail to adequately replace sucrose in baked goods and confectionery due to issues with volume, texture, taste, and processing properties, leading to unsatisfactory results in terms of appearance, color, and consistency.
Innovation Solution
A sugar substitute comprising 40-60% isomaltulose, 20-40% erythritol, 8-20% inulin, and 0.1-1% steviol glycoside, which maintains the desired properties of sucrose such as appearance, smell, flavor, texture, and consistency while reducing calorie count.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If sweeteners are used to replace sugar in baked goods, then calorie content is reduced, but volume, texture, and processing properties deteriorate
Solution Approach 1:
The patent uses a composite material consisting of multiple sugar substitutes (isomaltulose, erythritol, inulin, and steviol glycoside) in specific proportions. This composite approach combines the benefits of different substitutes: isomaltulose provides bulk and caramelization, erythritol provides sweetness with low calories, inulin provides bulk and water binding, and steviol glycoside provides intense sweetness. The combination resolves the contradiction by achieving both volume replacement and calorie reduction simultaneously.
2Use of energy by moving object
If sweeteners are used to replace sugar in baked goods, then calorie content is reduced, but taste properties and appearance deteriorate
Solution Approach 1:
The patent changes the chemical composition parameters by selecting specific sugar substitutes with different properties. Isomaltulose contributes to caramelization and browning (appearance), while the combination of substitutes maintains sweetness without the bitter aftertaste of many artificial sweeteners. The specific proportion ranges (40-60% isomaltulose, 20-40% erythritol, 8-20% inulin, 0.1-1% steviol glycoside) are optimized to achieve desirable taste and appearance while reducing calories.
3Quantity of substance
If nutritive sweeteners are used to replace sugar, then bulk is sufficient, but textural properties and taste become negative
Solution Approach 1:
The patent applies local quality by assigning different functional roles to different components of the composite. Isomaltulose (40-60%) provides bulk and structural properties, erythritol (20-40%) provides sweetness and cooling effect, inulin (8-20%) provides bulk and water binding for texture, and steviol glycoside (0.1-1%) provides intense sweetness enhancement. Each component is optimized for its specific function, resolving the contradiction between bulk and textural properties.
4Power
If sweeteners are used to replace sugar, then sweetening power is sufficient, but bulk and volume are inadequate
Solution Approach 1:
The patent merges multiple sugar substitutes with different strengths and bulk properties into a single composite product. Steviol glycoside provides intense sweetening power (0.1-1% concentration), while isomaltulose and inulin provide bulk (40-60% and 8-20% respectively). The merging of these components in specific proportions achieves both adequate sweetening power and sufficient bulk simultaneously, resolving the contradiction.
Data Source
AI summary
A sugar substitute for baked goods or pastries, the sugar substitute containing or consisting of (a) 40 to 60 wt % isomaltulose, (b) 20 to 40 wt % erythritol, (c) 8 to 20 wt % inulin, and (d) 0.1 to 1 wt % steviol glycoside relative to the total dry weight of the sugar substitute. A process for manufacturing a sugar substitute as well as to the use of a sugar substitute to replace sucrose in baked goods or pastries and for making baked goods, pastries and baking mixes.