Chewing Gum Base with Cross-linked Hydrocolloids for Removability
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Solution Overview
Problem
Conventional chewing gum bases exhibit strong adhesion to surfaces at ambient temperature, leading to gum littering issues and difficulties in flavor release, as they are primarily hydrophobic and incompatible with hydrophilic components.
Innovation Solution
Incorporating cross-linked hydrocolloids and coupling agents, such as diacetyl tartaric acid esters of monoglycerides and citric acid esters of monoglycerides, into the gum base to enhance removability and compatibility, thereby improving flavor release profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional chewing gum bases with good chewing texture are used, then adhesion to surfaces is improved, but removability from surfaces deteriorates
Solution Approach 1:
The patent changes the chemical composition parameters of the gum base by incorporating cross-linked hydrocolloids (such as cross-linked carrageenan, cross-linked gelatin, or cross-linked starch) in specific amounts (1-50% by weight). This compositional parameter change modifies the adhesive properties to reduce strong binding to surfaces while maintaining acceptable chewing texture, thereby improving removability without completely sacrificing adhesion.
2Ease of operation
If hydrophobic gum base components are used, then chewing texture is improved, but flavor release deteriorates
Solution Approach 1:
The patent creates a composite gum base system combining hydrophobic components (elastomers, waxes, oils) with hydrophilic cross-linked hydrocolloids. This composite structure allows the hydrophobic matrix to provide good chewing texture while the hydrophilic hydrocolloids create channels or interfaces that enable sustained release of hydrophilic flavors, thus resolving the contradiction between texture and flavor release.
Solution Approach 2:
The patent applies local quality by having different regions or phases within the gum base perform different functions. The hydrophobic elastomeric matrix provides the bulk chewing texture, while localized hydrophilic domains formed by cross-linked hydrocolloids provide flavor release pathways. This spatial differentiation of properties allows simultaneous achievement of good texture and flavor release.
3Strength
If hydrophobic gum base composition is used, then adhesion to surfaces is improved, but compatibility with hydrophilic flavors deteriorates
Solution Approach 1:
The patent formulates a composite system where cross-linked hydrocolloids (hydrophilic) are integrated into the hydrophobic gum base matrix. This composite structure provides amphiphilic characteristics, enabling the base to maintain adhesion to surfaces through its hydrophobic character while simultaneously being compatible with hydrophilic flavors through the hydrophilic hydrocolloid networks, thus resolving the incompatibility issue.
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 cross-linked hydrocolloids and coupling agents increases the removability of chewing gum from surfaces and enhances the release of hydrophilic flavors, addressing the challenges of adhesion and flavor dissipation in conventional gum bases.
Implementation Method 1
Conventional chewing gum bases with good chewing texture at body temperature usually exhibit good adhesion on various substrates at ambient temperature. As a result, gum-littering is a problem
Implementation Method 2
As such, it is difficult for hydrophilic flavors to release from the hydrophobic base in a sustained way during chewing
Data Source
AI summary
Compositions of chewing gum base that can include hydrocolloids and coupling agents are provided. Methods of making gum bases and chewing gum formulations are also provided.