Edible Capsule Shell Composition for High-Moisture Texture Control
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Solution Overview
Problem
Existing edible capsules fail to maintain a desirable texture when added to foods or beverages with high water content, such as fermented milk, as they either swell or are not effectively broken by chewing, lacking consideration for water resistance and texture change upon consumption.
Innovation Solution
A capsule design with specific physical property values, including a 2.0 to 2.8 mm diameter, a shell composed of a protein and water-soluble polyhydric alcohol mixture, and cross-linked using aldehydes or transglutaminase, achieving a popping plump texture through defined load and pressure characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional capsules are added to high water content foods or beverages, then the capsules absorb water and swell, but the texture becomes soft and flabby, losing the desired chewing experience
Solution Approach 1:
The patent applies parameter changes by precisely controlling the shell thickness (0.05-0.15 mm) and composition (protein 30-70%, water-soluble polyhydric alcohol 30-70%) to achieve optimal balance between water resistance and chewability. The shell's physical parameters are optimized to resist swelling while maintaining texture
Solution Approach 2:
The capsule shell uses composite materials combining protein and water-soluble polyhydric alcohol in specific ratios. This composite structure provides both water resistance (from protein) and controlled solubility/texture (from polyhydric alcohol), resolving the contradiction between integrity and chewability
2Ease of operation
If capsules are designed to be broken by chewing, then the texture can be enjoyed, but conventional capsules either do not break sufficiently or break too easily, failing to maintain original texture
Solution Approach 1:
The patent optimizes shell thickness (0.05-0.15 mm) and material composition to create capsules that require chewing force to break but maintain texture during the chewing process. The parameters are tuned so the capsule breaks at the right moment to release content while providing texture feedback
3Ease of operation
If capsules are made with thinner shells to improve chewability, then the texture becomes softer, but the capsules swell more in high water content foods
Solution Approach 1:
The composite shell structure with protein providing water resistance and polyhydric alcohol providing solubility control allows thin shells (0.05-0.15 mm) to maintain both chewability and water resistance. The material composition compensates for reduced thickness
4Reliability
If capsules are made with thicker shells to improve water resistance, then the capsules resist swelling, but they become difficult to break by chewing
Solution Approach 1:
The patent optimizes shell thickness to a maximum of 0.15 mm and adjusts material composition ratios to ensure capsules remain breakable by chewing while maintaining adequate water resistance. The parameters are balanced to prevent either extreme
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 capsule provides a popping plump texture upon chewing, ensuring the content is released effectively, maintaining a desirable oral experience by adhering to specific integral area and load period ranges.
Implementation Method 1
the capsule to be added to a food or a beverage which has an excellent texture when the capsule is added to a food or a beverage having a high water content
Implementation Method 2
cross-linked using aldehydes or transglutaminase
Data Source
AI summary
A capsule to be added to a food or a beverage, which has an excellent texture when the capsule is added to a food or a beverage having a high water content, includes a content and a capsule shell. The content contains an oily ingredient and a flavor, the capsule shell contains a shell-forming substrate, and the capsule satisfies the following formula (1) and the following formula (2),1.5<X<2.,formula (1)wherein X is the integral area (load (N)×period (second)) until reaching a first maximal value when the capsule is broken by applying pressure to the capsule at an 80% load, and0.09<Y<0.16,formula (2)wherein Y is the integral area (load (N)×period (second)) until reaching a first minimal value from the first maximal value when the capsule is broken by applying pressure to the capsule at an 80% load.