Amino Acid Composition with Polysaccharide Coating for Taste Masking
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Solution Overview
Problem
Compositions containing high amounts of free amino acids face issues with intolerable taste and stability.
Innovation Solution
A composition with a high amino acid content, combined with a polysaccharide component such as gum arabic and pectin, optimized for oral administration, where the amino acid content is at least 50% by weight, and the polysaccharide content is 1-50% by weight, enhancing taste masking and stability through granule formation using fluidized bed granulation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high amounts of free amino acids are used in the composition, then the amino acid content and nutritional value are improved, but the taste becomes intolerable and stability deteriorates
Solution Approach 1:
The patent uses encapsulating substances as intermediaries to encapsulate the amino acids. These encapsulating substances form a protective layer around the amino acid particles, masking their intolerable taste and protecting them from degradation, thereby improving both sensory properties and stability while maintaining high amino acid content.
Solution Approach 2:
The patent applies coating substances that form flexible protective shells around amino acid particles. These thin film coatings serve as barriers that protect the encapsulated amino acids from environmental factors, prevent taste release until appropriate conditions are met, and maintain product stability during storage and processing.
2Productivity
If the amino acid content is increased to provide concentrated nutrition, then the nutritional efficiency is improved, but the manufacturing complexity and cost increase
Solution Approach 1:
The patent segments the manufacturing process into distinct stages: first producing amino acid particles, then encapsulating them with coating substances in a separate step. This segmentation allows each process to be optimized independently and simplifies the overall manufacturing by breaking down the complex task of creating stable, high-concentration amino acid products into manageable steps.
Solution Approach 2:
The patent performs preliminary encapsulation of amino acids before final product formulation. By pre-encapsulating the amino acids in stable coating materials, the product is prepared in advance for subsequent use in various applications, reducing the need for complex stabilization measures later in the manufacturing process.
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 composition provides a concentrated, stable, and palatable source of amino acids, suitable for dietary supplements and sports nutrition, improving performance and reducing the risk of injury by optimizing the amino acid profile for optimal growth and organ function.
Implementation Method 1
enhancing taste masking and stability through granule formation using fluidized bed granulation
Data Source
AI summary
The composition essentially consists of a) an amino acid portion consisting of one or more amino acids, the amino acids being present as a free amino acid, as a salt thereof, or as a precursor; b) a polysaccharide portion consisting of one or more indigestible or poorly digestible polysaccharides; c) optionally one or more substances from the group consisting of L-carnitine, taurine, or choline, as such, as a salt, as a precursor, or as a derivative; and d) optionally one or more additives or excipients. The composition is used, for example, as a dietary supplement or medicament for the treatment and prophylaxis of various diseases.