Supramolecular Sweetener Composition Against Crystallization Cooling
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Solution Overview
Problem
Existing sweeteners, such as sugar alcohols and artificial sweeteners, often cause unpleasant cooling effects and crystallization issues, and preservatives can lead to hypersensitivity and other health issues, necessitating a need for a natural low-calorie sweetener with pleasant taste and reduced preservative use.
Innovation Solution
A sweetener composition comprising an anti-crystallizing component, such as Sodium bicarbonate or surfactants, combined with a sweetener component like xylitol or erythritol, forms supramolecular assemblies to prevent crystallization and cooling effects, allowing for the production of pleasant-tasting food products without artificial preservatives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sugar alcohols are used as sweeteners, then calorie content is reduced and sweetness is provided, but crystallization occurs and unpleasant cooling effect is produced
Solution Approach 1:
The patent introduces an anti-crystallizing agent as an intermediary substance that interacts with sugar alcohol molecules to prevent crystallization. This mediator component specifically targets the harmful crystallization effect while allowing the beneficial sweetness and low calorie properties of sugar alcohols to remain intact.
Solution Approach 2:
The invention creates a composite sweetener system combining sugar alcohol with anti-crystallizing agents. This composite formulation integrates multiple functional components: the sweetening function from sugar alcohol and the crystallization prevention function from the anti-crystallizing agent, achieving both desired properties simultaneously.
2Quantity of substance
If artificial sweeteners are used, then sweetness is provided with low calories, but unpleasant taste and hypersensitivity issues occur
Solution Approach 1:
The patent modifies the chemical and physical parameters of the sweetener system by incorporating anti-crystallizing agents that change the molecular arrangement and interaction characteristics of sugar alcohols. This parameter modification improves taste perception and reduces hypersensitivity reactions while maintaining low calorie content.
3Reliability
If preservatives are added to prevent microbial growth, then food safety is improved, but hypersensitivity and health issues increase
Solution Approach 1:
The invention extracts and eliminates the need for artificial preservatives by using natural preservation methods. The anti-crystallizing agent formulation and controlled sugar alcohol composition create an environment that naturally prevents microbial growth without requiring harmful chemical preservatives, thereby removing the source of hypersensitivity and neurological issues.
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 composition effectively prevents crystallization and cooling effects of sugar alcohols, enabling the use of natural sweeteners in various food products, including beverages and frozen items, while reducing the need for preservatives and artificial sweeteners.
Implementation Method 1
the sweetener composition being powder or gel or liquid... forms supramolecular assemblies to prevent crystallization
Implementation Method 2
cause an unpleasant cooling effect when a food product comprises a crystals of the sugar alcohol
Data Source
AI summary
A food product comprising one or more foodstuff, an anti-crystallizing component and a sweetener component is disclosed, the sweetener component comprising sugar alcohol. A method for producing a food product, and the use of supramolecular assemblies and a sweetener composition, are also disclosed.