Edible Coating Viscosity Control for Frozen Bakery Moisture Barrier
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Solution Overview
Problem
Frozen frosted bakery products experience textural defects and unappealing appearance due to moisture migration, leading to issues like cracks, hair lines, and condensation upon thawing, which affects their commercial viability and shelf life.
Innovation Solution
A low viscosity edible food coating composition using Hydroxypropylcellulose (HPC) or Ethyl cellulose (EC) as the polymer and ethyl alcohol as the solvent, applied via an ultrasonic nozzle to create a barrier against moisture migration, ensuring flexibility and maintaining a 'ready-to-eat' appearance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If an edible coating is applied to a fresh bakery substrate prior to freezing, then moisture migration resistance is improved, but textural defects such as cracks, hair lines, and condensation occur due to surface tensions from temperature gradients
Solution Approach 1:
The patent changes the physical parameters of the coating by controlling polymer concentration (1-30% by weight) and viscosity (12-16 cPs) to create a coating that is flexible enough to accommodate thermal expansion and contraction during freeze-thaw cycles, preventing cracks and hair lines while maintaining moisture barrier properties
Solution Approach 2:
The patent uses composite material formulation combining specific polymers (HPC or EC) with organic solvents in optimized ratios to create a coating composition that provides both moisture resistance and flexibility, resolving the contradiction between barrier performance and surface integrity during temperature changes
2Productivity
If the coating viscosity is reduced to enable efficient spray application, then application efficiency is improved, but coating flexibility and crack resistance may be compromised
Solution Approach 1:
The patent optimizes the viscosity parameter to a specific range (12-16 cPs) that balances application efficiency with coating performance. This viscosity is low enough for efficient spray application through ultrasonic nozzles but high enough to maintain coating flexibility and prevent cracking during freeze-thaw cycles
3Reliability
If polymer concentration is increased to improve moisture barrier properties, then moisture migration resistance is improved, but coating viscosity increases making application difficult
Solution Approach 1:
The patent changes the concentration parameter of polymer in the coating composition to an optimized range (1-30% by weight) that provides sufficient moisture barrier properties while maintaining low viscosity (12-16 cPs) for easy spray application, resolving the contradiction between barrier performance and application ease
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 coating effectively reduces surface blemishes and textural defects, maintaining the product's appearance and extending shelf life by preventing dehydration and rehydration, thus enhancing the commercial value of frozen frosted bakery products.
Implementation Method 1
The at least one nozzle may be an ultrasonic nozzle. The ultrasonic nozzle may be a 25kHz impact nozzle.
Implementation Method 2
an edible coating in contact with the frosting... creates a barrier against moisture migration
Data Source
AI summary
This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, "ready-to-eat" appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.