Confectionery TRIZ Cases
- Ovalizing Insert for Uniform Blow Moulding Parison Thickness
An adjustable ovalizing insert deforms the parison wall before blowing, eliminating uneven thickness and reducing material waste.
- Polyimide Film Suspension for Stress-Free Imidization
Suspending polyamic acid workpieces during imidization releases accumulated stress, preventing cracking and curling defects in the final film.
- Mold Vent Hole Design for Resin Foamed Molding
A mold vent hole design with annexed members and nonwoven cloth covers the cavity side to manage gas flow during resin foaming.
- Imprint Apparatus Coating Mechanism Position Control
A measurement device detects the coating mechanism position to correct substrate stage displacement and maintain alignment accuracy.
- Air Knife Bubble Removal in One-Shot Chocolate Molding
A directed gas stream removes surface bubbles from chocolate before vibration, preventing macrobubble defects and leakage.
- Kenger Gum Soft Candy Texture and Heat Resistance
Kenger gum replaces gelatin in soft candy formulations, enabling lower temperature cooking that preserves heat-sensitive functional components.
- Powder Molding Die Surface Treatment for Lubricant Wetting
A powder molding die surface treatment layer reduces the contact angle with lubricant to ensure uniform wetting and prevent raw powder caking on upper surfaces.
- Fluid Permeable Mould for Uniform Vacuum Raising
Uniformly porous mould walls resolve non-uniform texture and size variability in expanded foodstuffs.
- Sweetener Composition with Dietary Fiber for Low-Calorie Taste
A sweetener composition blends water-soluble dietary fibers with non-nutritive sweeteners to deliver natural taste and mouthfeel.
- Egg-Free Meringue Using Hydrolyzed Pea Protein and Carrageenan
A hydrolyzed pea protein and carrageenan blend replicates egg white functionality in plant-based meringue formulations.
- Malic Acid Co-Crystal Particles for Moisture Stability
Composite co-crystal particles resist moisture absorption to solve hygroscopic instability while maintaining consistent particle size control.
- Ice Cream Sandwich Pusher Mechanism Design
Cam-driven oscillating arm moves pusher to wrap sandwiches without complex hold-back mechanisms.
- Inulin Fiber Candy Production via Solid Powder Melting
Direct melting of solid inulin powder eliminates water and binders, resolving labor-intensive aqueous processing limits.
- Confectionery Metering Valve Separates Wear and Precision
Separating the check valve from the metering valve prevents elastomer membrane wear while maintaining precise dosing quantity control.
- Texture-Controlled Fiber Ingredient with Acid-Reversible Gel Coating
A texture-controlled fiber ingredient combines viscous soluble fibers with acid-reversible gel-forming compounds to create a stable, partially hydrated state.
- Xylitol Center-Fill Confections for Leakage Prevention
A pumpable xylitol center-fill composition solidifies into a fine crystalline powder upon cooling to create stable confectionery pieces.
- Edible AR Marker Printing System for Personalized Food Decoration
A local control device prints augmented reality markers onto edible media to enable personalized food decoration.
- Photonic Nanobar Arrays for Broadband Light Absorption
Varying photonic nanobar lengths expands the absorption bandwidth while minimizing dimensional interference effects.
- Skin Needle Manufacturing via Molten Material Drawing
A skin needle manufacturing apparatus draws molten material between a pin member and base to form precise needle structures.
- Transfer Wheel Gripper Dynamics for Lollipop Production
Eccentric cam mechanisms drive gripper movement to adapt forming chamber gaps, resolving the trade-off between device complexity and production versatility.