Thermally Inhibited Waxy Cassava Starch for Fat Replacement
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Solution Overview
Problem
Existing thermally inhibited starches fail to adequately replace the creaminess of edible compositions when fat is reduced, as they do not effectively mimic the sensory attributes provided by fat content, such as thickness and mouth coating, leading to a decrease in perceived creaminess.
Innovation Solution
The development of thermally inhibited waxy cassava starch, which is dehydrated and heat-treated to inhibit gelatinization, is used in edible compositions to enhance creaminess by adjusting the pH and moisture content, resulting in a starch slurry with specific viscosity and stability characteristics that mimic the mouthfeel of cream.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If fat content is reduced in edible compositions, then health benefits and calorie reduction are improved, but creaminess and mouthfeel deteriorate
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of starch through thermal inhibition treatment. The starch is heated to temperatures above its gelatinization temperature (typically 80-100°C) for extended periods (several hours to days), which fundamentally alters its gelatinization behavior. This parameter change enables the starch to provide creaminess without requiring fat, directly resolving the contradiction between reducing fat content and maintaining creaminess.
Solution Approach 2:
The patent uses thermally inhibited starch as an intermediary substance to replace fat in providing creaminess. The starch acts as a mediator between the reduced-fat formulation and the desired sensory attributes. By treating starch with heat to inhibit its gelatinization, it becomes an effective substitute for fat in delivering mouthfeel and creaminess, thus resolving the contradiction through an intermediary material.
2Ease of manufacture
If regular starch is used to replace fat, then viscosity increases, but stability and creaminess perception deteriorate over time
Solution Approach 1:
The patent fundamentally changes the parameter of starch gelatinization behavior through thermal inhibition. By heating starch to temperatures above its gelatinization temperature for extended periods, the starch undergoes structural modifications that prevent excessive gelatinization during storage and processing. This parameter change ensures both adequate viscosity for creaminess and long-term stability, resolving the contradiction between initial viscosity and temporal stability.
3Stability of the object's composition
If starch is thermally inhibited to resist gelatinization, then stability is improved, but manufacturing complexity increases
Solution Approach 1:
The patent applies preliminary action by performing thermal inhibition treatment on starch during the manufacturing process itself, rather than requiring separate subsequent treatments. The starch is heated to temperatures above its gelatinization temperature for extended periods as part of the formulation process, which pre-establishes the gelatinization resistance needed for stability. This preliminary action integrates the inhibition step into the existing manufacturing workflow, minimizing additional complexity while achieving the desired stability.
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 thermally inhibited waxy cassava starch effectively increases the perceived creaminess of edible compositions, maintaining viscosity and stability over time, even when fat is reduced, thereby improving the sensory attributes of reduced-fat or non-fat dairy products and other food items.
Implementation Method 1
a thermally inhibited waxy cassava starch... wherein the waxy cassava starch is sufficiently thermally inhibited so that a slurry consisting of thermally inhibited waxy cassava starch... has an end viscosity of between 500 and 1500 Brabender Units
Implementation Method 2
when heated in water the granule swells and eventually breaks down, a process called gelatinization. The swelling allows starch to act as a thickener
Data Source
AI summary
This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.