Co-extruded Multi-layered Candy and Gum Rope Sizing
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Solution Overview
Problem
Current confectionery products do not effectively combine multiple confectionery compositions to provide visual, flavor, and sensorial benefits simultaneously, resulting in a limited consumer experience.
Innovation Solution
A method and system for manufacturing multilayered confectionery compositions by co-extruding and sizing different confectionery compositions, such as gum and candy, to create layers with varying flavor profiles, textures, and visual appeal, while maintaining good adhesion and consistent piece sizes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If multiple confectionery compositions are combined in separate products, then each composition maintains its distinct characteristics, but the consumer cannot simultaneously experience visual, flavor, and sensorial benefits of multiple compositions
Solution Approach 1:
The patent combines multiple confectionery compositions (gum base and candy) into a single integrated product structure. The gum base is formed as a continuous matrix with candy pieces embedded throughout, allowing consumers to simultaneously experience the chewy texture of gum and the flavor bursts of candy in one product, rather than requiring separate products
Solution Approach 2:
The patent embeds candy pieces within the gum base matrix, creating a nested structure where one confectionery composition (candy) is contained within another (gum base). This nesting allows the inner candy elements to be released and experienced during the consumption of the outer gum product, providing multiple sensory experiences simultaneously
2Manufacturing precision
If different confectionery compositions are co-extruded to form layers, then visual appeal and flavor variety are improved, but layer separation and sticking issues may occur during processing
Solution Approach 1:
The patent ensures homogeneous distribution of candy pieces throughout the gum base matrix, creating a uniform structure where candy is dispersed evenly rather than concentrated in specific layers. This homogeneous distribution prevents weak interfaces that could lead to separation, while maintaining consistent texture and flavor throughout the product
Solution Approach 2:
The patent creates a composite confectionery material where gum base and candy are combined into a unified structure. The candy pieces are embedded within the gum base matrix to form a composite where the two compositions work together as a single material system, improving interfacial adhesion and preventing separation during processing
3Productivity
If continuous multi-layered rope is produced through co-extrusion, then productivity is improved, but consistent piece sizing and shape uniformity become more difficult to achieve
Solution Approach 1:
The patent performs preliminary mixing and distribution of candy pieces within the gum base before the final extrusion and cutting stages. By pre-distributing the candy uniformly throughout the gum base matrix before forming the continuous rope, the system ensures that when the rope is cut into individual pieces, each piece receives a consistent amount of candy embedding, maintaining uniformity without requiring complex post-processing
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 solution enhances consumer experience by providing instant flavor gratification and long-lasting flavor, while ensuring consistent piece sizes and preventing sticking and separation issues during processing and packaging.
Implementation Method 1
co-extruding a first confectionery composition with a second confectionery composition to form a continuous multi-layered rope
Implementation Method 2
stretching the multi-layered rope by rope-sizing, wherein the rope-sizing includes passing the multi-layered rope through a plurality of consecutive pairs of counter rotating rollers
Implementation Method 3
cutting the multi-layered rope into pieces having dimensions of the desired final width, the desired final thickness and a desired final length
Implementation Method 4
maintaining a viscosity ratio of the first confectionery composition to the second confectionery composition of no greater than 3:1 to ensure good adhesion between layers
Data Source
Figure 1A~1B
Figure 2
Figure 3~5
AI summary
Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co- extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.