Degradation-Resistant Aldehyde Dry Powder Encapsulation
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Solution Overview
Problem
Aldehyde-containing compositions are susceptible to degradation, leading to instability and loss of organoleptic properties, and their liquid forms increase packaging, transport, and processing complexity due to high water or solvent content.
Innovation Solution
Development of a degradation-resistant aldehyde-containing dry powder composition encapsulating aldehyde ingredients with a carrier and emulsifier, maintaining at least 93% retention after 28 days without alcohols or propylene glycol, suitable for forming final products like flavored beverages and scented items.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If aldehyde-containing compositions are supplied as aqueous emulsions or solvent compositions, then the composition is easier to handle and process, but the composition volume and packaging/transport complexity increase substantially due to high water or solvent content
Solution Approach 1:
The patent removes water and solvent components from the composition entirely, extracting only the essential aldehyde flavor ingredients and encapsulating them in a dry powder form. This eliminates the bulk volume contributed by water/solvent while preserving the functional properties of the aldehyde composition.
Solution Approach 2:
The patent changes the physical state parameter of the composition from liquid (aqueous emulsion or solvent solution) to solid (dry powder). This phase change dramatically reduces volume while maintaining the composition's functional characteristics through encapsulation technology.
2Ease of manufacture
If aldehyde-containing compositions are supplied as aqueous emulsions, then the composition is easier to formulate, but the composition becomes susceptible to emulsion instabilities in the final product
Solution Approach 1:
The patent extracts the aldehyde flavor ingredients from the aqueous emulsion matrix, removing them from the unstable liquid phase and encapsulating them in a stable dry powder form. This eliminates the emulsion instability problem while preserving formulation flexibility.
Solution Approach 2:
The patent changes the physical state from liquid emulsion to solid powder, fundamentally altering the stability characteristics. The dry powder form eliminates emulsion-related instability issues while maintaining ease of formulation through simple mixing and dissolution processes.
3Quantity of substance
If compositions of oils are solubilized in solvents such as ethanol and propylene glycol, then the composition achieves desired solubility, but chemical modifications occur due to solvent reactions with aldehydes
Solution Approach 1:
The patent extracts aldehyde flavor ingredients from solvent-based solutions and encapsulates them in a dry powder matrix, removing them from contact with reactive solvents like ethanol and propylene glycol. This prevents acetal formation and other solvent-induced chemical modifications while maintaining solubility when the powder is dissolved in the final product.
Solution Approach 2:
The patent introduces an encapsulation matrix as an intermediary carrier that protects aldehyde ingredients from direct contact with reactive solvents. The matrix allows controlled release and dissolution in the final product without requiring the aldehydes to be pre-dissolved in unstable solvent systems.
4Quantity of substance
If aldehyde-containing compositions are supplied as washed compositions, then water insoluble components are removed, but organoleptic profiles become deficient due to the washing process
Solution Approach 1:
The patent extracts aldehyde flavor ingredients directly in their native oil/solvent form without subjecting them to water-based washing processes. This selective extraction preserves the complete organoleptic profile including volatile compounds that would be lost or degraded during washing operations.
Solution Approach 2:
The patent changes the purification approach from water-based washing to solvent-based extraction and dry powder encapsulation. This parameter change preserves organoleptic quality by avoiding water contact that causes compound loss, while still achieving purity by removing unwanted components through selective extraction processes.
5Reliability
If aldehyde ingredients are present in liquid compositions, then the composition provides desired flavor and aroma, but aldehydes degrade and form acetals that impair composition properties
Solution Approach 1:
The patent extracts aldehyde flavor ingredients from liquid composition and encapsulates them in dry powder form, removing them from the liquid environment where degradation and acetal formation occur. This preserves aldehyde stability while maintaining organoleptic functionality through controlled release in the final product.
Solution Approach 2:
The patent changes the physical state parameter from liquid to solid, fundamentally altering the chemical stability characteristics. The dry powder form with controlled humidity and oxygen exposure dramatically reduces aldehyde degradation and acetal formation while preserving flavor and aroma properties through encapsulation protection.
Data Source
AI summary
Aldehyde-containing dry powder compositions are described, including carrier, emulsifier, and at least one aldehyde ingredient encapsulated in the carrier, wherein the aldehyde-containing powder composition has a Twenty-Eight Day Retention Value of at least 93%, and contains no alcohols or propylene glycol.