Whole Fruit Powder Processing for Low-Moisture, Non-Caking Foods
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Solution Overview
Problem
Existing fruit powders face issues such as high water content, stickiness, caking, and the need for additional additives like maltodextrin and silicon dioxide, which affect product quality and nutritional value, limiting their use in low-moisture products like chocolates and fat-based fillings.
Innovation Solution
A production method that includes short-term heat treatment, enzymatic processes, and the use of carrier materials like cocoa butter, cocoa powder, and milk powder to create a whole fruit powder with minimal moisture and high glass transition temperature, eliminating stickiness and caking, while preserving nutritional value and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If fruits are dried and pulverized to reduce water content, then they can be used as sweeteners, but fructose causes stickiness and caking during and after drying
Solution Approach 1:
Maltodextrin is used as an intermediary anti-caking agent that prevents fructose molecules from adhering to each other during and after drying. The maltodextrin coating on fruit particles creates a barrier that eliminates stickiness and caking while maintaining the natural sweetness and nutritional value of the fruit powder.
2Object-generated harmful factors
If anti-caking agents such as starch, maltodextrin, and silicon dioxide are added to prevent stickiness, then caking is prevented, but product quality and nutritional value deteriorate
Solution Approach 1:
The molecular structure and physical properties of maltodextrin are specifically selected to match the requirements of chocolate and confectionery products. By controlling the degree of polymerization and selecting appropriate maltodextrin types, the anti-caking effect is achieved while minimizing impact on product quality, flavor, and appearance.
3Quantity of substance
If high amounts of fillers such as inulin and isomalt are used to cover sweetness difference, then sweetness is achieved, but rheological and structural properties are weakened
Solution Approach 1:
The fruit powder is processed to achieve uniform particle size distribution and consistent composition throughout the product. This homogeneity ensures that the natural sugars in the fruit provide sweetness without requiring additional fillers, while maintaining the desired rheological and structural properties of the final product.
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 method produces a whole fruit powder that is easily processable, retains color and aroma, and can be used in various products without additional processing steps, enhancing product quality and nutritional content.
Implementation Method 1
obtain fruit puree with a dry matter proportion of 30-65% by weight (25-64° Brix) from the mash by the evaporation method
Implementation Method 2
dry the mixture to which the carrier raw materials are added, thereby obtaining fruit powder with a moisture content of 3%-6% by weight
Data Source
Figure 1
AI summary
The invention relates to whole fruit powder for use in the food industry and production method thereof. The subject invention comprises the process steps of obtaining mash from fruits, obtaining fruit puree with dry matter proportion in the range of 30-65% by weight (25-64° Brix) from said mash by evaporation method, adding carrier raw materials containing one or more of cocoa butter, cocoa liquor, cocoa powder, milk, milk powder, whey, whey powder, starch, flour, oil, emulsifier, gum, protein isolate to the obtained fruit puree, drying the mixture to which the carrier raw materials is added until the moisture proportion thereof falls within the range of 3% and 6% by weight.