Confectionery TRIZ Cases
- Gelatin-Free Marshmallow Foam Using Potato Protein and Branched Starch
Native potato protein and enzymatically treated starch replace animal gelatin, maintaining foam stability for vegetarian dietary requirements.
- Automated Frosting System with Vision-Based Positioning
Camera and sensor data adjust nozzle positioning to resolve manual frosting inconsistency.
- Popcorn Coating Device Uniform Flavor Dispensing
A popcorn coating device uses a perforated tube and pump to dispense liquid flavoring as kernels pass through.
- Resin Extrusion Die Nonuniform Gap Turbulent Flow
A resin extrusion die creates a nonuniform gap to generate turbulent gas flow around the nozzle tip.
- Mold Lock Interlock with Segmented Nose for Misalignment Tolerance
Segmented nose and bosses accommodate misalignment, reducing friction and wear without lubrication.
- Solid Food Coating for Liquid Immersion Texture Retention
A water-repellent coating prevents liquid infiltration into cereal cores, preserving crispy texture during immersion in dairy products.