Chocolate Coated Gel Core for Stimulant Delivery
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Solution Overview
Problem
Existing food products that combine stimulants like caffeine and taurine often have unpleasant tastes and lack storage stability, making them unattractive to consumers and difficult to consume during active movements.
Innovation Solution
A food product with a gel-like core containing 0.5-10% protein, 65-82% carbohydrate mixture, and 10-30% water, coated with a fat and carbohydrate mixture, including a cocoa mixture, which provides a stimulating effect without an unpleasant taste and maintains storage stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If stimulants like caffeine and taurine are added to food products to provide a stimulating effect, then the consumer receives an invigorating effect, but the product develops an unpleasant bitter taste
Solution Approach 1:
The patent uses a coating layer as an intermediary substance that encapsulates the stimulants (caffeine, taurine) within the core. This coating acts as a mediator that prevents direct contact between the stimulants and the consumer's taste buds, thereby blocking the unpleasant bitter taste while still allowing the stimulating effect to be delivered when the product is consumed
Solution Approach 2:
The patent applies different quality characteristics to different parts of the product: the core contains the stimulants with specific functional properties, while the coating layer has protective and taste-modifying properties. This local differentiation allows the stimulants to maintain their stimulating effect while the coating masks the unpleasant taste at the interface with the consumer
2Object-affected harmful factors
If a coating is applied to stimulants to mask the unpleasant taste, then the taste becomes more acceptable, but the coating may detach prematurely during chewing
Solution Approach 1:
The patent employs a composite structure consisting of a core material containing stimulants and a coating material with specific adhesive properties. The coating is formulated as a composite layer that combines taste-masking capabilities with strong adhesion to the core, preventing premature detachment during chewing while maintaining its protective function throughout the consumption process
3Ease of operation
If the bar composition is made creamy to facilitate chewing, then ease of consumption improves, but the structure becomes less stable for storage
Solution Approach 1:
The patent divides the product into two distinct segments: a core and a coating layer. The core can have a creamy composition that facilitates chewing and consumption, while the coating layer provides structural stability and protection during storage. This segmentation allows each part to optimize its properties independently - the core for ease of consumption and the coating for storage stability
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 product offers an organoleptically appealing, stimulating, and stable food option that can be consumed easily during active situations with improved storage stability and a balanced composition of stimulants like caffeine and taurine, ensuring a pleasant taste and texture.
Implementation Method 1
the core being in a gel-like consistency and a content (in each case total weight of the component based on the total weight of the core) of a) a protein component of 0.5 to 10% by weight, b) a carbohydrate component of 65 to 82% by weight present in the form of a crystalline and a non-crystalline carbohydrate phase and c) water of 10 to 30% by weight
Implementation Method 2
a carbohydrate component of 65 to 82% by weight present in the form of a crystalline and a non-crystalline carbohydrate phase
Implementation Method 3
comprising a jacket containing a fat and carbohydrate mixture, and a core at least partially covered by the jacket
Data Source
AI summary
The present invention relates to a food product and to a method for the production thereof.