Confectionery TRIZ Cases
- Gum Arabic–Carrageenan Matrix for Soft Nutritional Gels
See how a gum arabic–carrageenan matrix creates a soft, non-sticky gel while accommodating up to 30% active ingredients.
- One-Pass Chewing Gum Cooling With Separate Cooling Environments
A one-pass conveyor moves friable chewing gum through separate upper and lower cooling environments, avoiding turns and bends that can cause rupture.
- Tempering Machine With Fixed Separating Disc for Low-Wear Mixing
Pressure differences can wear mixing components in chocolate tempering; a stationary disc separates flow and mixing to protect crystallization.
- Peptide Flavor Compositions for Low-Sodium Saltiness
Specific peptides such as Pro-Ala and pGlu-Glu enhance saltiness, umami, and kokumi at low use levels while reducing sodium chloride.
- MNEI Protein Sweeteners with Targeted Amino Acid Modifications
Targeted deletions in residues 46–56 and substitutions such as S76 improve MNEI thermal and functional stability for edible products.
- Diglyceride-Triglyceride Fat Composition for Reduced-Sugar Texture
This case uses controlled diglyceride and triglyceride ratios plus solid-fat profiles to preserve confectionery texture and sweetness.
- Protein Composition for Six-Month Pliability Without Hardening
A blended protein composition uses shear-induced heating to produce pliable dough that resists shelf-life hardening for six months.
- Gum Forming and Multi-Pass Cooling for Powder-Free Stacking
A uniform-forming and multi-pass cooling line enables gum to stack without sticking, reducing conditioning time and powder use.
- Low-Sugar Protein Confection Composition for Caramel-Like Texture
This case balances low-sugar nutrition with caramel-like texture, shelf stability, and pumpable, extrudable processing.
- Trehalose Glazing Composition for Non-Sticky Freezer-to-Oven Dough
A trehalose, emulsifier, and triglyceride oil glaze supports shiny, intact laminated dough through freezing, packaging, and baking.
- Food Positioning Tray Inserts for Diverse Edible Ink Printing
A placement tab and geometric alignment features expand carousel printing to varied food shapes without manual repositioning.
- Flavor-Changing Particulate Materials for Controlled Sequential Release
Flavored particulate matrices with varied dissolution rates separate flavor release, improving consistency while limiting flavor bleed.
- Induction-Heated Food Product Tank with Feedback Temperature Control
This tank heats its wall by induction and uses sensor feedback to maintain molten food temperature without water-based heating.
- Lactic Acid Stabilization of Confectionery Tablets Against Browning
This case uses 0.2–0.3% lactic acid to preserve confectionery tablet color and flavor despite browning-prone active ingredients.
- Adjustable Stirring Blades for Uniform Article Coating
A rotating coating drum uses repositionable stirring blades to adapt mixing paths, batch sizes, and coating thickness.
- Induction-Heated Food Product Tanks With Feedback Temperature Control
This tank heats its walls by induction and uses temperature feedback to preserve molten food quality without product contact.
- Powdered Fat Bakery Fillings for Lower Saturated Fat
This case uses powdered fat from hard and soft fractions to process bakery fillings at room temperature with less energy.