Cross-linked Gelatin Matrix Chewing Gum Base
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Solution Overview
Problem
Traditional chewing gum bases derived from petroleum are not environmentally friendly, pose disposal issues due to sticky residues, and have uncertain supply, while alternative non-petroleum based elastomers face challenges with cost, texture, flavor, and compatibility with cross-linked gelatin matrix gum bases.
Innovation Solution
A cross-linked gelatin matrix gum base combined with erythritol and/or mannitol as bulking agents, which forms a cohesive, elastic, and chewable cud that is potentially biodegradable and easier to digest, reducing environmental impact by being less sticky and more easily removable.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If traditional petroleum-based elastomers are used in chewing gum base, then the gum provides characteristic chewy texture and cohesive properties, but the gum creates environmental pollution and disposal difficulties due to sticky residues that adhere to surfaces
Solution Approach 1:
The patent changes the chemical composition parameters of the gum base by using cross-linked gelatin matrix instead of traditional petroleum-based elastomers. This substitution maintains the necessary cohesive and chewable properties while eliminating the harmful environmental effects of petroleum-based materials that stick to surfaces and are difficult to dispose of.
Solution Approach 2:
The patent creates a composite gum base system combining cross-linked gelatin matrix with specific bulking agents (erythritol and/or mannitol). This composite structure provides both the required mechanical properties (chewiness, cohesiveness) and improved environmental characteristics (reduced stickiness, easier disposal) that resolve the contradiction between performance and environmental harm.
2Object-affected harmful factors
If non-petroleum based elastomers are used to replace petroleum-based gum base, then environmental friendliness improves, but cost, supply, texture, and flavor quality deteriorate
Solution Approach 1:
The patent uses gelatin, a natural protein that can be readily obtained from common food sources, to form the gum base matrix. This self-service approach using readily available natural materials eliminates dependence on petroleum supply chains and reduces manufacturing costs while maintaining environmental friendliness.
Solution Approach 2:
The patent modifies the chemical and physical parameters of gelatin through cross-linking to achieve the necessary gum base properties. This parameter change allows using inexpensive, readily available gelatin while achieving performance comparable to or better than traditional elastomers, resolving the cost and supply availability issues.
3Reliability
If polyol bulking agents are combined with cross-linked gelatin matrix gum base, then the gum becomes more digestible and biodegradable, but the polyols cause the gelatin matrix to become watery or break apart during mixing and chewing
Solution Approach 1:
The patent uses cross-linking agents as intermediaries to create a stable gelatin matrix structure. This cross-linked network acts as a mediator that prevents the gelatin from becoming watery or breaking apart when combined with polyol bulking agents, while still maintaining digestibility and biodegradability.
Solution Approach 2:
The patent creates a composite system combining cross-linked gelatin matrix with specific polyol bulking agents (erythritol and/or mannitol). This composite structure maintains structural integrity during mixing and chewing while preserving the digestible and biodegradable properties of gelatin, resolving the contradiction between stability and environmental compatibility.
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 cross-linked gelatin matrix with erythritol and/or mannitol combination creates a commercially acceptable chewing gum that is environmentally friendly, biodegradable, and easier to dispose of, maintaining chewability and elasticity comparable to traditional gum bases while reducing petroleum usage.
Implementation Method 1
a cross-linked gelatin matrix base
Implementation Method 2
cross-linked gelatin matrix
Implementation Method 3
combined with erythritol and/or mannitol as bulking agents
Implementation Method 4
forms a cohesive, elastic, and chewable cud
Data Source
AI summary
A chewing gum product containing a cross-linked gelatin matrix gum base and a bulking agent of erythritol, mannitol, or mixtures thereof. The cross-linked gelatin matrix can make up all or a portion of the gum base and still be comparable to that of a traditional elastomeric chewing gum product in its elasticity, cohesiveness, and feel in the mouth. The chewing gum of the present invention is also more environmentally friendly because it can be digestible and partially replace the need for petroleum-derived elastomers.