Coating System for Active Ingredients Using Lipid-Gum Composite
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Solution Overview
Problem
Existing coating systems for active ingredients in food, feed, dietary supplements, and pharmaceutical products face challenges in improving storage stability, sensory properties, and controlled release, particularly when strong-tasting ingredients are involved.
Innovation Solution
A novel coating system comprising a lipid compound with a mass median diameter (MMD) of less than 1 μm, combined with a gum having emulsifying properties and a film-forming compound or emulsifier, such as stearic acid, gum acacia, and hydrocolloids, which enhances the properties of coated compositions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional coating systems are used, then the coating process is simple, but storage stability and controlled release properties are insufficient
Solution Approach 1:
The patent uses composite materials by combining lipid compounds with specific gums (acacia, ghatti, or tic) and film-forming compounds to create a multi-component coating system. This composite approach enhances storage stability and controlled release properties through the synergistic interactions between different material components, each contributing specific functional properties to the overall coating performance.
Solution Approach 2:
The patent applies parameter changes by precisely controlling the mass median diameter of lipid compounds to less than 1 μm and optimizing the ratios of coating components (lipid compound 5-50%, gum 5-30%, film-forming compound 40-80%). These parameter optimizations improve storage stability and controlled release characteristics while maintaining coating effectiveness.
2Object-affected harmful factors
If conventional coating systems are used, then manufacturing is straightforward, but sensory properties and consumer acceptance are poor
Solution Approach 1:
The patent improves sensory properties by controlling particle size parameters (MMD < 1 μm) and composition ratios, which enhances the coating's ability to mask strong tastes and odors of active ingredients. The optimized particle size and component ratios create a coating that better protects sensory-sensitive ingredients while remaining manufacturable through standard coating processes.
Solution Approach 2:
The coating system acts as an intermediary layer between the active ingredient and the consumer, using gum components and film-forming compounds to mask unwanted sensory properties. This intermediary coating protects the active ingredient's strong taste and odor from direct perception while allowing controlled release, thereby improving consumer acceptance.
3Reliability
If lipid compound particle size is reduced to less than 1 μm, then storage stability and controlled release improve, but manufacturing precision requirements increase
Solution Approach 1:
The patent achieves controlled release improvement by setting the lipid compound mass median diameter to less than 1 μm, which optimizes the coating's release characteristics. This parameter change enhances controlled release performance while the patent provides guidance on achieving this specification through appropriate manufacturing processes and quality control measures.
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 coating system improves storage stability, sensory characteristics, and controlled release of active ingredients, ensuring better performance and consumer acceptance.
Implementation Method 1
at least one gum having emulsifying properties
Implementation Method 2
control release of the active ingredient
Data Source
AI summary
The present patent application relates to a novel coating system, coated compositions with such a coating system, as well as to the use of such compositions in the production food, feed, dietary supplements and/or pharmaceutical products, as well as to food, feed, dietary supplements and/or pharmaceutical products comprising such compositions.