Alpha-Glucan Mixture for Plasticizer-Free Edible Films
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing edible films, such as those made from gelatinized starch and dextrin, face issues with thickness, strength, and handling due to high viscosity and retrogradation, and require plasticizers to improve flexibility, which can compromise strength.
Innovation Solution
A novel α-glucan mixture is developed by gelatinizing waxy starch and liquefying it with amylase, resulting in a molecular weight range of 150 kDa to 3,000 kDa and a weight average to number average molecular weight ratio of 35.1 or lower, allowing for the production of transparent, strong, and soluble films without plasticizers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If gelatinized starch is used as edible film material, then solubility in water is improved, but viscosity becomes too high and film strength deteriorates
Solution Approach 1:
The patent applies parameter changes by controlling the molecular weight distribution (Mw/Mn ratio of 35.1 or lower) and viscosity parameters of the starch material through enzymatic hydrolysis, transforming gelatinized starch into α-glucan mixture with optimized properties that balance solubility and film strength
2Reliability
If dextrin is used as edible film material, then solubility in water is improved, but film strength becomes insufficient due to low viscosity
Solution Approach 1:
The patent optimizes the molecular weight parameters by controlling the hydrolysis degree to achieve Mw/Mn ratio of 35.1 or lower, creating an intermediate state between starch and dextrin that provides both solubility and adequate viscosity for film formation
3Ease of operation
If plasticizer is added to improve film flexibility, then fragility at low temperature is improved, but film strength is remarkably deteriorated
Solution Approach 1:
The patent extracts and eliminates the need for plasticizer additives by modifying the starch molecular structure through controlled hydrolysis, achieving flexibility and low-temperature resistance through the inherent properties of the α-glucan mixture with optimized Mw/Mn ratio
Solution Approach 2:
The modified starch material serves its own plasticizing function through its molecular weight distribution characteristics, eliminating the need for external plasticizer additives while maintaining film flexibility and strength
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The α-glucan mixture enables the creation of edible films with improved transparency, strength, and solubility, offering advantages in food, cosmetic, and pharmaceutical applications while maintaining stability and ease of handling.
Implementation Method 1
liquefying the resulting gelatinized waxy starch by allowing an amylase to act on it
Implementation Method 2
an edible film with advantageous transparency, strength, and solubility in water can be produced
Data Source
AI summary
An object of the present invention is to provide an α-glucan mixture in a preferable molecular weight range, which can be made into a transparent film with advantageous strength and water solubility when an edible film is made by using the α-glucan mixture without adding any plasticizer.The above object is solved by providing an α-glucan mixture, which is obtainable by a process comprising the steps of gelatinizing waxy starch and liquefying the resulting gelatinized waxy starch by allowing an amylase to act on it, having the following characteristics (1) and (2):(1) having the weight average molecular weight (Mw) in a range of 150 kDa to 3,000 kDa; and(2) having the value of dividing weight average molecular weight (Mw) with number average molecular weight (Mn), Mw/Mn, of 35.1 or lower.