Confectionery TRIZ Cases

Inflatable mold shapes fabric under tension to form rigid hollow composite members without wrinkling.

A quick-change element secures blow molding fittings to holders via spring mechanisms.

Optical encoder detects diffracted radiation from diffraction gratings to align imprint templates with substrates.

Unwrapped isomalt hard candy prevents moisture absorption and crystal formation through low hygroscopicity formulation, eliminating individual wrapping waste.

Inclined pressure strips redirect vertical vacuum force into lateral pressure, resolving uneven edge shaping in composite manufacturing.

A sugar-free hard dragee uses a compressed core of erythritol, isomalt, and D-sorbitol with a hard coating of D-maltitol and stevia.

A mold insert system with a movable imprint plate forms grooves in injection molded parts.

A food-grade spacing agent prevents large caramelized molecules during heating, achieving acid and salt stability without producing 4-Methylimidazole.

Sucrose ester layers in hard panned coatings replace titanium dioxide, achieving CIELAB color differences of 10 or less and reducing raw material costs.

Horizontal resin discharge prevents premature curing and deformation, ensuring homogeneous filling and complete sealing of electronic components.

Plasticizing ingredients lower the glass transition temperature of dried aerated confections, maintaining softness despite low water activity.

A planetary roller extruder mixes ingredients and forms crystals in a single continuous process.

Sealed enclosure prevents explosive particulate hazards while the injector ensures consistent coating on rotating capsules.

A top surface conditioning station presses semi-solid ink to resolve height control and stress crack contradictions.

Sequential forming and cutting pressures retain fillings within soft confectionery products, eliminating filling loss during high-speed production.