Collagen Peptide Coating for Cereal Nutritional Enhancement
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Solution Overview
Problem
Current corn flakes products have limited nutritional properties, cannot incorporate ingredients that require non-thermal treatments, contain excessive sugar, and have unattractive appearance with poor color presentation.
Innovation Solution
A food additive comprising collagen peptides of animal origin dissolved in an aqueous solution, optionally with natural peptides of vegetable origin, is applied as a coating to cereals, allowing the addition of ingredients that do not require thermal treatment, enhancing nutritional value, and providing brightness and color enhancement without sugar, through a multilayer coating process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional corn flakes processing is used, then production efficiency is maintained, but nutritional value is limited and appearance is unattractive
Solution Approach 1:
The patent applies peptide solutions to cereal surfaces before final drying and packaging. This preliminary coating action allows nutritional enhancement to be incorporated into the product structure in advance, improving nutritional value without requiring complex post-processing steps.
Solution Approach 2:
The patent uses peptide solutions as intermediary carriers that can deliver multiple nutritional components (proteins, amino acids, vitamins, minerals) to the cereal surface. This intermediary approach simplifies the manufacturing process by consolidating multiple nutritional additions into a single application step.
2Duration of action of stationary object
If thermal treatment is applied to preserve cereals, then shelf life is extended, but heat-sensitive ingredients cannot be added
Solution Approach 1:
The patent creates a localized protective environment on the cereal surface through peptide coating. This local quality enhancement protects heat-sensitive ingredients incorporated in the coating from thermal degradation during subsequent thermal processing, allowing versatile ingredient addition while maintaining shelf life.
Solution Approach 2:
The patent changes the physical state and protective properties of the cereal surface by applying peptide coatings. This parameter change creates a protective barrier that allows heat-sensitive ingredients to survive thermal processing, thereby expanding ingredient compatibility while preserving shelf life.
3Ease of operation
If sugar is added to enhance taste, then palatability is improved, but caloric content increases excessively
Solution Approach 1:
The patent changes the compositional parameters of the cereal product by replacing sugar with peptide-based coatings containing proteins, amino acids, and other nutritional components. This parameter change maintains taste appeal through umami and other peptide-derived flavors while dramatically reducing caloric content.
Solution Approach 2:
The patent uses composite peptide materials that combine multiple functional properties (taste enhancement, nutritional value, low caloric content) in a single coating layer. This composite approach replaces traditional sugar with a multifunctional material that achieves taste appeal without excessive calories.
4Illumination intensity
If conventional coating methods are used, then production is simple, but appearance brightness and color enhancement are insufficient
Solution Approach 1:
The patent applies peptide solutions to cereal surfaces as a preliminary coating step before final drying. This preliminary action imparts brightness and color enhancement properties to the cereal surface, improving appearance without requiring complex multi-step coating processes.
Solution Approach 2:
The patent changes the optical parameters of the cereal surface by applying peptide coatings that reflect and interact with light differently than conventional coatings. This parameter change enhances appearance brightness and color while maintaining relatively simple 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 peptide coating improves the nutritional value, allows for the addition of heat-sensitive ingredients, enhances the appearance of cereals with increased brightness and color, and replaces sugar with non-caloric sweeteners, resulting in a more appealing and nutritious product.
Implementation Method 1
collagen peptides of animal origin, dissolved in an aqueous medium, are applied on a mixture of cereals... forming a coating
Implementation Method 2
dissolved in an aqueous medium, are applied on a mixture of cereals... and subsequently dried
Data Source
AI summary
A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, which consists of collagen peptides of terrestrial and marine animal origin, the composition of which is, in % by weight, from 14% to 18% essential amino acids, from 10% to 14% aspartic acid and from 18% to 22% glycine, from 23% to 27% proline and hydroxyproline, from 9% to 13% glutamic acid, from 6% to 10% arginine, and from 6% to 10% alamine, dissolved in 5% to 50% aqueous solution, which is used as a carrier for adding ingredients, to form a uniform glossy coating on the surface of cereals or cereal mixture.