Sweetener Composition With Calcium Salts for Browning Control
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Solution Overview
Problem
Reducing saccharides, such as allulose and polydextrose, exhibit excessive browning and acrylamide formation when heated in the presence of amine-containing food ingredients, limiting their use in cooked or baked food products.
Innovation Solution
Incorporating a divalent metal ion salt, particularly calcium salts, into a sweetener composition with reducing saccharides to reduce browning and acrylamide formation during heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If reducing saccharides are used as sweeteners, then calorie content is reduced, but excessive browning and acrylamide formation occur during heating
Solution Approach 1:
A divalent metal ion salt acts as an intermediary substance between the reducing saccharide and the harmful browning/acrylamide formation process. The metal ion salt interferes with the chemical reactions that cause excessive browning and acrylamide generation, allowing the reducing saccharide to maintain its low-calorie advantage without producing harmful byproducts during heating.
2Productivity
If reducing saccharides are heated in the presence of amine-containing food ingredients, then Maillard reaction occurs, but excessive browning and acrylamide formation result
Solution Approach 1:
The divalent metal ion salt serves as a mediator that modulates the Maillard reaction between reducing saccharides and amine-containing food ingredients. It allows the reaction to proceed sufficiently for flavor development while preventing the excessive browning and acrylamide formation that would otherwise occur.
Solution Approach 2:
The divalent metal ion salt changes the chemical parameters of the heating environment, specifically affecting the reaction kinetics and thermodynamics of the Maillard reaction. This modification of reaction parameters enables controlled browning appropriate for food products while preventing excessive darkening and harmful acrylamide generation.
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 use of divalent metal ion salts, like calcium chloride, effectively minimizes excessive browning and acrylamide formation in food products, resulting in lighter-colored and safer baked goods.
Implementation Method 1
the use of a divalent metal ion salt for the reduction of browning of a reducing saccharide and/or the formation of acrylamide during heating in the presence of an amine-containing food ingredient
Implementation Method 2
the use of a divalent metal ion salt for the reduction of browning of a reducing saccharide and/or the formation of acrylamide during heating in the presence of an amine-containing food ingredient
Data Source
AI summary
A divalent metal ion salt, such as a calcium salt, for the reduction of browning of a reducing saccharide and/or the formation of acrylamide during heating in the presence of an amine-containing food ingredient: a sweetener composition comprising a divalent metal ion salt and a reducing saccharide: use of a divalent metal ion salt for the reduction of browning and acrylamide formation in a food product comprising a reducing saccharide during heating in the presence of an amine-containing additional food ingredient: a method for reducing browning and acrylamide formation in a food product, wherein the method comprises: a) combining a reducing saccharide with a divalent metal salt and at least one amine-containing additional food ingredient to provide an unheated food product; and b) optionally heating the unheated food product to provide a heated food product; and a food product comprising: a reducing saccharide, a divalent metal ion salt, and an amine-containing additional food ingredient.