Rapidly Dissolving Fondant Mint with Crystalline Structure
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Solution Overview
Problem
Current breath fresheners, such as mints and chewing gum, require time to dissolve and may have unpleasant mouthfeel or sticking issues, while mouthwash is not always suitable, leaving a need for a product that rapidly dissolves like a breath strip but maintains the tactile shape and mouthfeel of a traditional tablet mint.
Innovation Solution
A rapidly dissolving comestible solid is created using a fondant made from a super-saturated solution of a bulk sweetener, texturizing agent, and optional hydrocolloid, which is formulated to retain shape at room temperature and dissolve quickly, manufactured through a process involving cooking, cooling, extrusion, and curing to form a sheet that can be cut into pieces.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of moving object
If a traditional tablet mint is used, then the tactile shape and mouthfeel are consistent with consumer expectations, but the dissolution time is too long for situations requiring quick freshness
Solution Approach 1:
The patent changes the physical and chemical parameters of the mint formulation by using a super-saturated solution of bulk sweetener that forms a crystalline structure upon cooling. This crystalline fondant structure enables rapid dissolution while maintaining the desired tactile properties, resolving the contradiction between fast dissolution and acceptable mouthfeel
Solution Approach 2:
The patent creates a composite material system combining bulk sweetener, texturizing agent, and optional hydrocolloid in a super-saturated solution that forms a unique crystalline fondant. This composite structure provides both the rapid dissolution characteristic of breath strips and the tactile qualities of traditional mints
2Duration of action of moving object
If a breath strip is used, then the dissolution is rapid, but the product sticks to the roof of the mouth and has an unpleasant mouthfeel
Solution Approach 1:
The patent modifies the physical state and crystalline structure parameters of the dissolvable material. By forming a crystalline fondant from a super-saturated solution and controlling the cooling process, the patent achieves rapid dissolution without the sticky, unpleasant mouthfeel associated with traditional breath strips
Solution Approach 2:
The crystalline structure of the fondant creates a porous or crystalline matrix that allows rapid water penetration and dissolution while maintaining structural integrity. This prevents the material from becoming sticky or adhering to oral surfaces during dissolution
3Duration of action of moving object
If breath strips are used in humid weather, then they provide quick freshness, but they become sticky and dissolve on contact with skin
Solution Approach 1:
The patent changes the stability parameters by formulating a super-saturated solution that forms a crystalline structure upon cooling. This crystalline fondant structure is stable in humid conditions and does not become sticky or dissolve prematurely on skin contact, while still providing rapid dissolution in the oral environment
Solution Approach 2:
The patent applies different functional properties to different aspects of the material: the crystalline fondant structure provides stability and non-stick properties in humid external environments, while the super-saturated solution composition enables rapid dissolution in the oral cavity, achieving local quality differentiation
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 product provides a rapid dissolution and tactile experience similar to a traditional mint without the need for additional support, maintaining shape and offering a soft, creamy texture while dissolving quickly, suitable for both batch and continuous production processes.
Implementation Method 1
a fondant of a super saturated solution of a bulk sweetener... wherein the fondant has a crystalline structure that does not exhibit cold flow at room temperature
Implementation Method 2
a fondant of a super saturated solution of a bulk sweetener, a texturizing agent and, optionally, a hydrocolloid
Implementation Method 3
rapidly dissolving comestible solid... that has a rapid dissolution that is more characteristic of a breath strip
Data Source
AI summary
A rapidly dissolving comestible solid is disclosed that includes a fondant formed from a super saturated solution having a bulk sweetener, a hydrocolloid, a texturizing agent, and water. Other ingredients may also be added, and in embodiments in which the solid is provided as a breath freshener, flavoring agents, cooling agents and/or other ingredients useful in conventional breath freshening products may be used. A method for making the comestible solid is also disclosed.