Confectionery TRIZ Cases

Adjusting red radish anthocyanin pH to 4-6 resolves violet hue issues in sucrose coatings, achieving stable red-orange colors.

A confectionery bead uses a hydrophobic first coating layer and a hydrophilic second coating layer to encapsulate an aqueous core.

Runner sections and containment flanges direct injection molding coating flow to prevent escape through parting lines.

Segmented fat cream filling prevents leakage and maintains sensory quality without separate barrier layers.

Flavoring precursor compositions combine cello-oligosaccharides with other oligosaccharides to mimic sugar characteristics.

Exchangeable shape components adjust compression zone geometry to prevent thermal damage from friction heat while maintaining plasticization.

An automated infusion apparatus uses a controller to manage vacuum and pressure circuits for consistent resin application.

An edible compound formulation processes into thin decorative sheets that mimic the appearance of natural gold.

Optimized wall thickness of 0.8-1.4 mm increases filling proportion while maintaining structural integrity against deformation.

Tapered pipes in a semi-sealed wall extract gases through a microporous membrane, resolving surface defects from fabric deformation.

Adjusting the pH of purple carrot anthocyanin to 5.0–7.0 resolves violet tones in sucrose syrups, delivering a uniform brown color with ΔE ≤ 10.

An integrated nozzle seals against a solid confectionery seat to prevent spills during compression and allows resealing for later use.

Digital printing system applies licensed images to edible substrates, eliminating manual decorating labor and reducing production lead times.

Automated milk caramel production uses a pressure dissolver to create a base solution below boiling point before adding milk product.

Multi-stage debulking and compaction of uncured ply stacks using vacuum and heat consolidates thick composite repair laminates without autoclave processing.

A die clamping system uses a withdrawing coupling part to decouple tie bars from moveable parts for extraction.

Replacing water with cryogenic gas prevents soluble substance dispersion while reducing production costs.

Floating pucks and compressible attachments in this wedge-lock system self-adjust to maintain concentricity despite thermal expansion and breathing gaps.

Precise composition of dry fruit, saccharose, and cocoa butter yields solid crisp texture at ambient temperature while preserving intense dry fruit taste.

Sensors monitor nutrient degradation in mobile containers, enabling dynamic label updates that resolve information loss without increasing handling complexity.

An agglomerated cereal grain housing contains an anhydrous creamy filling sealed by a high melting point edible layer to prevent stickiness and leakage.