Co-extrusion Nozzle Axial Stagger for Multilayer Confectionery
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Solution Overview
Problem
Existing methods for producing confectionery products with a multilayer structure, such as a paste center surrounded by chewy and hard candy layers, often result in the loss of the multiple layer structure due to mixing of fondant and chewy materials during co-extrusion, leading to unsatisfactory results.
Innovation Solution
A co-extrusion system with a nozzle design featuring axially staggered exits for the paste and chewy candy materials, preventing their mixing by maintaining a distance of ≥10 cm between the exits of the inner and outer pipes, allowing for the formation of distinct concentric layers within the confectionery rope.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If co-extrusion process is applied to chewy material and paste material, then multilayer structure is formed, but materials mix at exit of nozzle resulting in loss of multiple layer structure
Solution Approach 1:
The co-extrusion nozzle is divided into separate inner and outer channels that remain distinct throughout the extrusion process. The chewy material and paste material are forced through separate pathways (inner pipe for paste, outer annular space for chewy) that only converge at the very exit, preventing premature mixing while maintaining layered structure.
Solution Approach 2:
The nozzle structure employs a nested configuration where the inner pipe (carrying paste material) is positioned within the outer annular space (carrying chewy material). This nested arrangement allows both materials to be extruded simultaneously through concentric pathways, with the paste material forming the core and chewy material forming the surrounding layer, clearly defining the multilayer structure.
2Manufacturing precision
If paste material is extruded first followed by chewy material, then layer structure is formed, but frictional energy causes mixing at the interface
Solution Approach 1:
The nozzle is designed with a sufficiently long inner pipe and adequate axial distance between the exit of the inner pipe and the exit of the outer pipe. This preliminary structural arrangement allows the paste material to be extruded first through the inner pipe, establishing its position in the center, before the chewy material is extruded through the outer annular space, reducing frictional mixing at the interface.
3Productivity
If conventional co-extrusion nozzle is used, then production efficiency is maintained, but dimensional homogeneity and shape regularity are poor
Solution Approach 1:
The nozzle design incorporates specific local geometric features including the axial staggered positioning of exits and the annular configuration of the outer channel. These local structural qualities ensure that the chewy material forms a uniform shell around the paste center, achieving consistent dimensional homogeneity and regular shape throughout the extruded rope while maintaining continuous production.
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
This approach ensures the production of confectionery products with clearly differentiated concentric layers, maintaining the multilayer structure and preventing the mixing of materials, resulting in candies with remarkable dimensional homogeneity and no leaking of the liquid filling.
Implementation Method 1
extruding the chewy material before the paste material, allows for the frictional energy of the system, consisting of chewy material plus amorphous candy, to dissipate before the extrusion of the paste material
Implementation Method 2
Upon controlled storage, the paste confectionery center is converted into a viscous liquid and the amorphous candy material is at least partially crystallized
Implementation Method 3
Upon controlled storage, the paste confectionery center is converted into a viscous liquid
Data Source
Figure 1
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Figure 5~5B
AI summary
The present invention refers to a method for preparing a multilayer confectionary product comprising a paste confectionery center, surrounded by an intermediate layer of chewy candy material, surrounded in turn by a layer of amorphous candy material, to the multilayer confectionery product obtained by said process and to an apparatus for producing said multilayer confectionary product. The multilayer confectionary product can be further coated with a hard coating.