Bouillon Tablet Hardness via Salt-Starch Binder
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Solution Overview
Problem
Existing processes for manufacturing bouillon tablets rely heavily on fat as a binding agent, which is not aligned with current nutritional trends that advocate for reduced consumption of saturated fats and increased consumption of monounsaturated and polyunsaturated fats.
Innovation Solution
A process involving a co-processed salt-starch mass is introduced, where salt is dissolved in water, mixed with starch, dried, milled, and then blended with fat and other ingredients before pressing into a tablet. This process enhances the hardness of the bouillon tablets, allowing for reduced fat content while maintaining desired hardness for wrapping and ease of breaking by hand.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If fat is used as the main binding ingredient in bouillon tablets, then the tablet structure is held together and hardness is achieved, but the nutritional quality deteriorates due to high saturated fat content
Solution Approach 1:
The patent changes the binding mechanism from fat-based binding to a water-soluble binder system. The binder is dissolved in water to form a binding solution that replaces fat as the primary binding agent, fundamentally changing the chemical parameters of the tablet formulation to reduce saturated fat content while maintaining structural integrity
Solution Approach 2:
The patent introduces water-soluble binders (such as starch, modified starch, or other hydrophilic polymers) as intermediary substances that mediate the binding between tablet ingredients. These binders form a water-soluble matrix that holds the tablet structure together without requiring fat, thus acting as a mediator to achieve both binding and nutritional goals
2Object-affected harmful factors
If the amount of fat is reduced in bouillon tablets, then nutritional quality improves, but the tablet hardness and binding strength deteriorate
Solution Approach 1:
The patent systematically adjusts the parameters of the water-soluble binder system, including binder concentration, molecular weight, and dissolution characteristics, to achieve optimal tablet hardness. By controlling these parameters, the formulation maintains sufficient binding strength even with minimal or no fat content
Solution Approach 2:
The patent creates a composite binder system combining water-soluble binders with other functional ingredients such as fillers, flavorings, and nutrients. This composite material approach allows the formulation to achieve multiple functions including binding, hardness provision, and nutritional enhancement simultaneously without relying on fat
3Duration of action of stationary object
If bouillon tablets are made with high hardness for wrapping and shelf stability, then shelf life and handling improve, but dissolution time and crumbliness increase
Solution Approach 1:
The patent applies local quality by creating a tablet structure with differentiated properties: the outer surface or crust is formulated to be harder and more resistant to moisture for shelf stability and wrapping, while the inner core maintains optimal dissolution characteristics. This is achieved by controlling the distribution and concentration of binders and other ingredients throughout the tablet matrix
Solution Approach 2:
The patent incorporates dynamic properties into the tablet formulation by using binders that exhibit different behaviors under different conditions. The binder system remains stable and maintains hardness during storage at ambient conditions, but upon contact with water during use, it rapidly dissolves or softens to facilitate quick dissolution and crumbliness, thus adapting its properties dynamically between storage and use states
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 use of a co-processed salt-starch mass improves the flowability and binding properties of bouillon tablets, enabling a reduction in fat content without compromising the tablet's hardness or usability, thus aligning with nutritional trends.
Implementation Method 1
dissolving the salt or part of the salt in water
Implementation Method 2
drying the mixture of step b) to obtain a dry salt-starch mass
Data Source
AI summary
The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch mass and mixing 2 to 10wt% of said co-processed salt-starch mass with 1 to 10wt% of fat and at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.