Zero Sugar Dairy Product Enzymatic Treatment
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Solution Overview
Problem
Conventional dairy-based food products often require high sugar content to enhance flavor and desirability, which is detrimental to health, leaving consumers with limited low-sugar options.
Innovation Solution
A dairy-based food product with zero sugar content is developed by using a combination of enzymes, such as lactase and acyl transferase, to break down lactose, and additional ingredients like probiotics and natural flavorings, while ultrafiltration and pasteurization processes are employed to create a product with minimal sugar content, maintaining flavor and desirability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If sugar is added to dairy-based food products to improve flavor and desirability, then the flavor and consumer appeal are enhanced, but the health risks increase due to high sugar content
Solution Approach 1:
The patent removes sugar and carbohydrates from dairy-based food products through enzymatic treatment and ultrafiltration processes, extracting the harmful substance while attempting to preserve the desirable flavor characteristics through alternative means such as fat content adjustment and flavor additives
Solution Approach 2:
The patent changes the chemical composition parameters of the dairy product by reducing sugar content to below detectable levels while adjusting other parameters such as fat content (30-80%), protein content, and adding specific flavor compounds to maintain sensory appeal without the harmful sugar
2Object-affected harmful factors
If sugar is removed from dairy-based food products to reduce health risks, then health benefits are improved, but flavor and consumer appeal deteriorate
Solution Approach 1:
The patent introduces intermediary substances such as flavor additives, natural flavorings, and adjusted fat compositions to mediate between the absence of sugar and the need for desirable flavor, allowing the product to maintain consumer appeal without relying on sugar
Solution Approach 2:
The patent creates a composite formulation combining dairy base (skim milk or cream), fat components, protein, and various flavor compounds to replace the functional role of sugar in providing flavor and mouthfeel, resulting in a multi-component system that achieves the desired sensory properties without sugar
3Object-affected harmful factors
If conventional dairy-based food products are made with reduced sugar content, then health benefits are improved, but the product options and market availability remain limited
Solution Approach 1:
The patent develops a universal dairy-based product platform that can be adapted to multiple product types (yogurt, ice cream, shakes, bars) using the same core methodology of enzymatic treatment and ultrafiltration, thereby expanding consumer options across different product categories while maintaining consistent health benefits
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 solution results in dairy-based products like shakes, yogurts, and bars with zero to 0.4 wt% sugar, providing healthier alternatives without compromising taste or texture.
Implementation Method 1
adding an enzyme blend including a lactose oxidase and a beta galactosidase to an amount of raw milk
Implementation Method 2
filtering the pasteurized skim portion with added water by ultrafiltration forming a permeate portion and a retentate portion
Implementation Method 3
pasteurizing the skim portion to form a pasteurized skim portion
Data Source
AI summary
Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.