Caffeine Pouch Composition Using Glycerol for Controlled Release

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Solution Overview

Problem

Existing caffeine-containing oral products face issues with controlled caffeine release, unpleasant taste, and short shelf life due to rapid caffeine release and mold formation.

Innovation Solution

A caffeine-containing composition with 15-35 wt% glycerol and 0.01-10 wt% caffeine, incorporating medium-chain triglycerides, acidity regulators, and fiber-type plant materials, which allows for controlled caffeine release and improved shelf life, along with the use of xylitol and isomaltulose for enhanced sweetness and dental health benefits.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Speed

If caffeine is released rapidly from the composition, then the caffeine effect is achieved quickly, but the caffeine effect becomes unpleasant during administration

Engineering Contradiction:

Improvecaffeine release speedVSAvoidunpleasant caffeine effect

Core Design Contradiction:

SpeedVSObject-affected harmful factors

Solution Approach 1:

The patent modifies the physical and chemical parameters of the composition by controlling water content (5-35 wt%) and incorporating specific excipients like glycerol (10-40 wt%), sorbitol (5-30 wt%), and polyols to regulate the dissolution rate of caffeine. These parameter changes enable controlled release of caffeine, preventing rapid release while maintaining effective delivery.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses composite material composition combining caffeine with multiple excipients including sweeteners, flavorings, humectants, and binding agents. This composite structure controls caffeine release kinetics and improves the overall sensory profile, preventing unpleasant effects while maintaining efficacy.

Inventive Principle:

Principle #40Composite materials

2Duration of action of stationary object

If the composition is stored for extended periods, then the shelf life increases, but moulding occurs reducing shelf life

Engineering Contradiction:

Improveshelf lifeVSAvoidmoulding

Core Design Contradiction:

Duration of action of stationary objectVSObject-generated harmful factors

Solution Approach 1:

The patent converts the potential harm of water (which can cause moulding) into a benefit by carefully controlling water content at 5-35 wt% and using humectants like glycerol and sorbitol. These substances bind excess moisture, preventing mould growth while maintaining product stability and shelf life.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

Solution Approach 2:

The patent incorporates preservatives and antimicrobial agents in the composition to prevent moulding during storage. These additives extend the shelf life by protecting the composition from degradation and microbial contamination over time.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

3Stability of the object's composition

If traditional excipients like starch, emulsifiers, fats and waxes are used, then the product structure is maintained, but the nutritional properties become unfavorable

Engineering Contradiction:

Improveproduct structureVSAvoidunfavorable nutritional properties

Core Design Contradiction:

Stability of the object's compositionVSObject-affected harmful factors

Solution Approach 1:

The patent extracts or eliminates traditional unhealthy excipients like starch, emulsifiers, fats, and waxes from the composition. Instead, it uses healthier alternatives such as sugar alcohols (xylitol, sorbitol, mannitol), polyols, and fiber-based ingredients that maintain product structure while providing favorable nutritional properties.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent changes the compositional parameters by replacing conventional excipients with low-calorie, nutritionally beneficial ingredients. The use of sugar alcohols and polyols in specific concentrations (5-40 wt%) maintains the physical structure and mouthfeel of the product while improving nutritional profile.

Inventive Principle:

Principle #35Parameter changes

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 achieves controlled caffeine release, improved taste, and extended shelf life by balancing glycerol and water content, using agents like medium-chain triglycerides and acidity regulators, while xylitol and isomaltulose contribute to sweetness and dental health.

Implementation Method 1

The composition achieves controlled caffeine release, improved taste, and extended shelf life by balancing glycerol and water content

Methodology Applied

Scientific EffectOsmosis: Osmosis

Implementation Method 2

incorporating medium-chain triglycerides, acidity regulators, and fiber-type plant materials, which allows for controlled caffeine release

Methodology Applied

Scientific EffectSolvation: Solvation

Implementation Method 3

xylitol and isomaltulose contribute to sweetness and dental health

Methodology Applied

Scientific EffectAbsorption (physical): Absorption (physical)

Data Source

PatentEP3970503A1Caffeine-containing composition, a method for preparing the same and a pouch-type product for oral use comprising the same

Publication Date: 2022.03.23 ARNOLD ANDRE GMBH & CO KG

AI summary

The present invention relates to a composition comprising 15 to 35 wt% glycerol; and a caffeine source containing 0.01 to 10 wt% caffeine or a precursor thereof; with respect to the total weight of the composition, respectively; and a pouch-type product comprising the composition.