Confectionery TRIZ Cases

A single-phase amorphous mass embeds solid alcohol crystals within a sweet matrix to maintain high alcohol concentration.

A panned chocolate piece uses a color adherent coating solution to anchor edible dry colorant particles for a unique surface finish.

Aerosolizing melted salt blends creates rounded particles with semisolid interiors that increase surface area contact.

Manipulating gastrointestinal digestible starch component levels in poultry diets to optimize energy availability.

1,3-Propanediol mediates high intensity sweeteners to suppress bitterness while maintaining low caloric content.

Cast sugar-based lenses and prisms using simple molds to replace fragile glass optics in educational settings.

Rotating three-dimensional mold collects meltblown fibers to eliminate seams while maintaining peel strength and thickness uniformity.

A nonwoven production machine routes webs through selectable consolidation paths to create diverse product grades.

Molten chocolate caps form flat surfaces in molds and seal to pre-solidified shells, preventing leakage through meniscus formation.

Glass transition control prevents sticky textures while maintaining crispness.

CV111261 corn variety applies male sterility factors to prevent self-pollination, resolving the contradiction between genetic diversity and uniformity.

Spherical granules with a sweetener core and hydrocolloid binder resolve lump formation during compression while enabling water-soluble ingredient inclusion.

Thermoplastic resin matrix disperses abrasive particles to eliminate exothermic curing defects and ensure uniform mechanical strength.

Mould-half support prevents damage during high-pressure printing, ensuring uniform quality.

Segmented mould plates with guide grooves slide onto universal bases, eliminating exclusive mould costs for new products.

Merging inner and outer tubes eliminates detachable joints in tempering modules, reducing cleaning time and contamination risks during food mass processing.

A segmented mold uses a light-blocking member to prevent unwanted resin curing, reducing release force and preventing workpiece deformation.

High molecular weight polysaccharides and monosaccharides create low-calorie caramel texture without added fat.

Winged caps engage stepped grooves in buckets to prevent rattling from thermal expansion differences.

Gas-backed membranes in a segmented mold enable precise thermal control, reducing cycle time and stress on molding surfaces.

A lens mold uses an elastic annular seal compressed before filling to introduce polymerizable material through a central hole.

Shear flow orients polarizing liquid on curved lenses, eliminating inventory needs and haze from mechanical rubbing.

Segmented air guide shafts use axial trenches to vent trapped air from molds, resolving surface protrusions caused by particle accumulation.

Segmented mold sections with varying taper angles resolve surface precision issues in tape reel flanges, ensuring stable winding and reduced positioning errors.

A reduced calorie filling composition uses an aqueous phase with allulose and humectants to create a stable, creamy texture.

A spunbonding apparatus uses a drawing flow pump to lengthen fibers through a slit passage.