Amorphous Confectionery with Solid Alcohol Crystals
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Solution Overview
Problem
The variety and selection of alcohol-containing confectionery options in the market are limited, lacking innovative formulations that combine high alcohol content with a single-phase amorphous mass structure.
Innovation Solution
A confectionery composition and manufacturing method involving a two-phase system where an alcohol-containing phase and a sweet-containing phase are prepared at different temperatures, then combined and set to form a single-phase amorphous mass, using setting agents like gelatin, pectin, or agar to achieve a high alcohol concentration without discrete liquid regions, typically between 36% to 60% alcohol by volume.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional alcohol-containing confectionery is manufactured with discrete liquid alcohol regions, then the alcohol content can be high, but the structural stability and homogeneity deteriorate
Solution Approach 1:
The patent transforms the physical state of alcohol from liquid to solid by changing the temperature parameter. The alcohol is cooled below its freezing point to form solid alcohol crystals that are distributed throughout the confectionery matrix, eliminating the need for discrete liquid regions while maintaining high alcohol content and improving structural stability
Solution Approach 2:
The patent creates a composite material system where solid alcohol crystals are embedded within a confectionery matrix containing sweeteners, fats, and other ingredients. This composite structure allows the alcohol to be integrated at the molecular and crystalline level rather than as separate liquid pools, achieving both high alcohol content and structural homogeneity
2Ease of manufacture
If conventional alcohol-containing confectionery uses discrete liquid alcohol regions, then manufacturing is simpler, but the product variety and selection are limited
Solution Approach 1:
By changing the physical state of alcohol from liquid to solid through temperature control, the patent enables new product forms and textures that were not possible with conventional liquid-filled confectionery, thereby expanding product variety while maintaining manufacturing feasibility through controlled freezing processes
3Quantity of substance
If alcohol is incorporated as discrete liquid regions, then the alcohol concentration can be high, but the homogeneity of the composition deteriorates
Solution Approach 1:
The patent applies temperature as a critical parameter to transform alcohol from liquid to solid state, allowing it to be uniformly distributed throughout the confectionery matrix. The solid alcohol crystals are dispersed homogeneously at the microscopic level, creating a uniform composition that maintains high alcohol concentration without the heterogeneity of discrete liquid regions
Solution Approach 2:
The patent creates a homogeneous composite material where solid alcohol crystals are intimately mixed with the confectionery matrix components. This composite structure ensures uniform distribution of alcohol throughout the entire product, achieving both high concentration and homogeneity that cannot be achieved with separate liquid-filled structures
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 method results in a confectionery with a high alcohol content and a stable, single-phase amorphous mass structure, offering a wider range of flavor and texture options while maintaining alcohol concentration, enhancing the product's stability and flavor profile.
Implementation Method 1
using setting agents like gelatin, pectin, or agar to achieve a high alcohol concentration without discrete liquid regions
Data Source
AI summary
The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass.