Edible Bubble Solution Formulation via Food-Grade Surfactants
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Solution Overview
Problem
Existing bubble solutions, whether prepackaged or homemade, are often toxic and pose safety risks to young children, and there is a lack of non-toxic and pleasant-tasting alternatives that allow for the transformation of commonplace liquids into bubble-blowing solutions.
Innovation Solution
A composition comprising specific ranges of surfactants, thickeners, and pH adjusting agents, which can be mixed with beverages to form edible and non-toxic bubble solutions, including options with sodium lauryl sulfate, cocamidopropyl betaine, and citric acid, allowing for the creation of safe and flavorful bubbles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If prepackaged or homemade soap solutions are used for bubble blowing, then bubble-blowing function is achieved, but toxicity and safety risks increase
Solution Approach 1:
The patent changes the chemical composition parameters of the bubble solution by using food-grade ingredients (surfactants like sodium lauryl sulfate at controlled concentrations, thickeners like xanthan gum, natural flavorings, and colorings) instead of traditional soap components. This parameter substitution transforms the solution from toxic to non-toxic while maintaining bubble-blowing functionality.
Solution Approach 2:
The patent creates a composite edible bubble solution by combining multiple food-safe components: surfactants (e.g., sodium lauryl sulfate, cocamidopropyl betaine), thickeners (e.g., xanthan gum, guar gum), natural flavorings, and colorings. This composite formulation achieves both safety and functional requirements simultaneously.
2Ease of operation
If traditional soap solutions are used, then bubble-blowing capability is provided, but pleasant taste and edibility are lost
Solution Approach 1:
The patent modifies the taste and edibility parameters by incorporating food-grade surfactants and natural flavorings into the bubble solution formulation. The solution transitions from having an unpleasant soap taste to being edible with pleasant flavors, allowing children to safely consume the solution or bubbles without harm.
3Adaptability or versatility
If commonplace liquids like beverages are used directly, then variety and enjoyment increase, but bubble-blowing functionality is lost
Solution Approach 1:
The patent creates a universal bubble solution formulation that can be prepared from various commonplace liquids (beverages, juices, water) while consistently delivering reliable bubble-blowing performance. The standardized recipe ensures that regardless of the base liquid used, the resulting solution will function effectively for bubble blowing.
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 solution enables the creation of non-toxic, edible bubble solutions that can be formed from common liquids, providing a safer and more enjoyable experience for children while allowing for customization with flavorings and colorings.
Implementation Method 1
A soap bubble (hereinafter simply a 'bubble') is a thin film made up of a mixture of soap, or rarely another similar surfactant, and water
Implementation Method 2
between about 0.5 wt % and about 1.5 wt % of a thickener
Implementation Method 3
between about 0.05 wt % and about 0.15 wt % of a pH adjusting agent
Data Source
AI summary
Formulations that, when suitably mixed, form edible liquid solutions suitable for blowing bubbles. These formulations contain water, a surfactant, a thickener, a pH adjusting agent/preservative, and optionally a sweetener. The formulations may be provided in either solid form or liquid form, either of which may form an edible bubble solution when mixed with a sufficient quantity of a beverage or similar liquid.