Cooling Confectionery Composition with Controlled Release
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Solution Overview
Problem
There is a need for non-menthol cooling compositions that can provide a cooling sensation in confectionery and beverage products without the harsh flavor characteristics and strong odor associated with menthol, while also offering a clean and high-quality flavor.
Innovation Solution
The use of specific cooling agents with varying water solubility, such as N-(2-hydroxyethyl)-2-isopropyl-2,3-dimethylbutanamide and N-ethyl-2,2-diisopropylbutanamide, in combination with menthol or other non-menthol cooling agents, in chewing gum, confectionery, and beverages, along with encapsulating materials to manage the release profile and enhance flavor, is proposed.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If menthol is used to provide strong cooling effect and breath freshening, then cooling sensation and aroma are improved, but harsh flavor notes and strong minty odor are introduced
Solution Approach 1:
The patent changes the chemical parameters by substituting menthol with alternative cooling agents (such as WS-3, N-ethyl-2,2-diisopropylbutanamide, and other amide compounds) that provide similar cooling sensations through different molecular structures, thereby eliminating harsh flavor notes while maintaining the desired cooling effect
Solution Approach 2:
The patent employs shorter-chain alkyl groups and simpler molecular structures in the cooling agents that provide effective cooling without the persistent strong odor and harsh notes of menthol, creating a more pleasant sensory experience that fades gracefully
2Quantity of substance
If menthol is used to provide strong initial burst of flavor, then flavor intensity is improved, but unwanted harshness and strong odor are introduced
Solution Approach 1:
The patent modifies the chemical composition by using cooling agents with different volatility and molecular weight characteristics than menthol, such as WS-3 and various amide compounds, which deliver adequate flavor intensity without the overpowering minty odor
Solution Approach 2:
The patent combines multiple cooling agents in specific ratios (e.g., WS-3 with other amide compounds, or combinations of different non-menthol cooling agents) to achieve a balanced flavor profile that provides intensity without harshness, creating a composite cooling effect superior to individual agents
3Object-generated harmful factors
If non-menthol cooling agents are used to eliminate harsh flavors, then flavor quality is improved, but cooling effect may be reduced
Solution Approach 1:
The patent formulates composite cooling systems combining multiple non-menthol cooling agents (such as WS-3, N-ethyl-2,2-diisopropylbutanamide, and other amides) where the synergistic interaction between agents compensates for individual weaknesses, maintaining strong cooling sensation while eliminating harsh flavors
Solution Approach 2:
The patent optimizes the concentration and molecular structure parameters of non-menthol cooling agents, using specific ratios and selected compounds with enhanced cooling potency to match or exceed menthol's cooling effect without the associated harshness
4Duration of action of moving object
If encapsulating materials are used to control release profile, then flavor release is improved, but device complexity increases
Solution Approach 1:
The patent divides the cooling agent delivery into multiple phases or layers within the confectionery matrix, using different encapsulation materials with varying release rates to achieve sustained and controlled cooling effect throughout consumption
Solution Approach 2:
The patent employs encapsulation materials as intermediary carriers that protect the cooling agents during processing and storage, then gradually release them during consumption, using materials like waxes, polymers, or lipid matrices that simplify the overall delivery mechanism while controlling release kinetics
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 allows for a reduction or elimination of menthol, providing a clean, high-quality cooling effect without harsh flavors, and enables controlled release of cooling agents to enhance the sensory experience.
Implementation Method 1
Menthol is well known for its physiological cooling effect on the skin and mucous membranes of the mouth. The 'cooling' effect of menthol appears to be a physiological effect arising from the direct action of menthol on the nerve endings responsible for the detection of hot and cold. Menthol directly stimulates cold receptors.
Data Source
AI summary
Edible compositions, including chewing gums, confectioneries, and beverages, include particular cooling agents that may be used alone, in combination with each other, or in combination with other cooling agents. The cooling agents may, optionally, be treated to modify their release profile. The edible compositions provide a pleasant cooling sensation while reducing or eliminating undesirable characteristics associated with the use of menthol alone as a cooling agent.