Creatine Gummy Formulation Using Gel Matrix for Taste Masking
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Solution Overview
Problem
Creatine nutritional supplements face challenges due to their low solubility and unpleasant taste, making them difficult to consume in water-soluble powder form.
Innovation Solution
A gummy nutritional supplement formulation incorporating creatine with a combination of sweeteners, gelling agents, and acidifying agents, which masks the taste and improves solubility, allowing for a pleasant and appealing consumption form.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If creatine is provided in water-soluble powder form, then it is easy to consume, but it has unpleasant taste and low solubility
Solution Approach 1:
The patent uses a gummy matrix as an intermediary carrier to encapsulate creatine. The gummy base (containing gelatin, pectin, or starch) serves as a mediator that masks the unpleasant taste of creatine while providing a pleasant chewable form. This resolves the contradiction by introducing a third substance that facilitates consumption without exposing the consumer to the bitter taste.
Solution Approach 2:
The patent changes the physical state and form factor of creatine from powder to incorporated ingredient within a gummy matrix. By transforming the delivery system from dry powder to gel-based confectionery, the taste perception and solubility issues are fundamentally altered. The gummy form provides controlled release and masks the bitter taste through the gel matrix and complementary flavors.
2Ease of operation
If creatine is provided in water-soluble powder form, then it dissolves easily, but it has low solubility
Solution Approach 1:
The patent fundamentally changes the delivery system from relying on water solubility to using a gel matrix dispersion system. The gummy form contains hydrocolloids (gelatin, pectin, or starch) that create a gel network capable of holding and releasing creatine without requiring complete dissolution. This resolves the solubility-dissolvability contradiction by changing the mechanism from molecular dissolution to colloidal dispersion.
Solution Approach 2:
The patent creates a composite material system where creatine is incorporated into a gummy matrix containing hydrocolloids, sugars, and flavorings. This composite structure allows the creatine to be delivered effectively without relying on its inherent water solubility. The gel matrix provides the necessary vehicle for delivery, resolving the contradiction by making the system's performance dependent on the composite structure rather than creatine's solubility properties.
3Object-affected harmful factors
If gummy form is used to mask taste, then taste is improved, but sugar content increases
Solution Approach 1:
The patent applies local quality by using sugar alcohols (erythritol, xylitol, sorbitol) specifically in the gummy matrix to provide sweetness and mask creatine's bitter taste, while keeping the overall sugar content controlled. These sugar substitutes are localized to where taste masking is needed, allowing the product to achieve pleasant taste without excessive conventional sugar. This resolves the contradiction by applying sweetening function locally with healthier alternatives.
Solution Approach 2:
The patent uses sugar alcohols as alternative sweetening agents that provide the masking function temporarily during consumption. These sugar substitutes serve their purpose of taste masking during the chewing and dissolving process, then are metabolized or excreted without the negative health effects of excessive conventional sugar. This resolves the contradiction by using temporary, healthier sweetening solutions.
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 gummy form effectively masks the unpleasant taste of creatine, enhances solubility, and provides a more appealing consumption experience without excessive sugar, maintaining the health benefits of creatine while minimizing sugar intake.
Implementation Method 1
the supplement may comprise a gelling agent
Implementation Method 2
a first sweetener comprising an oligosaccharide, a second sweetener comprising a disaccharide, a monosaccharide
Data Source
AI summary
A food product includes a mixture composed of a sweetener and creatine and a hydrated gelling agent added to the mixture to create a finished product having a pH balance of 2.5 to 4.