Edible Compound Sheets Mimicking Gold Appearance
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Solution Overview
Problem
The existing use of natural gold sheets for food decorations is environmentally impactful, costly, and limited in availability, with other food preparations failing to produce thin, stable, and versatile decorative elements.
Innovation Solution
An edible compound comprising fractions with specific functions, including emulsifying, humectant/plasticising, dyeing, and thickening properties, which can be processed into thin sheets or decorations, mimicking the appearance of natural gold or other metals.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If natural gold sheets are used for food decoration, then aesthetic appeal and distinct appearance are improved, but cost and environmental impact worsen
Solution Approach 1:
The patent creates an edible compound that copies the appearance and properties of natural gold sheets without using actual gold. The compound is formulated to be processed into thin sheets with similar aesthetic qualities, providing a visual and functional replica that eliminates the need for expensive natural gold extraction and processing while maintaining the desired decorative effect
Solution Approach 2:
The invention changes the material parameters from natural gold to an edible compound formulation. By adjusting the composition ratios of ingredients like gelatin, sugars, and plasticizers, the compound achieves physical properties (thinness, flexibility, appearance) that replicate gold sheets while being cost-effective and environmentally friendly
2Adaptability or versatility
If food preparations like modelling chocolate are used for decorations, then versatility in shaping is improved, but ability to produce thin sheets worsens
Solution Approach 1:
The patent modifies the physical and chemical parameters of the edible compound by adjusting ingredient ratios and processing conditions. This enables the material to be processed into extremely thin sheets (less than 1 millimetre thickness) while maintaining structural integrity, overcoming the limitation of traditional food preparations that tend to break or disintegrate when made thin
Solution Approach 2:
The invention uses a composite formulation combining multiple ingredients (gelatin, sugars, plasticizers, colorants) that work together to create a material with both the versatility of traditional modelling compounds and the thin-sheet capability needed for gold leaf alternatives. The composite structure provides both shapeability and structural stability
3Ease of manufacture
If food preparations are used to make thin decorations, then cost is reduced, but stability and resistance to breaking worsens
Solution Approach 1:
The patent optimizes the physical and chemical parameters of the edible compound, particularly the ratios of structural components (gelatin, sugars) to plasticizing components. This parameter optimization ensures the compound remains stable and resistant to breaking during handling and application, while maintaining cost-effectiveness compared to natural gold
Solution Approach 2:
The composite formulation combines ingredients with complementary properties: structural components provide stability and strength, while plasticizers ensure flexibility and prevent brittleness. This balanced composite material achieves both affordability and reliability, overcoming the instability issue of cheaper alternative food preparations
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 edible compound allows for the production of thin, stable, and versatile decorative sheets that are cost-effective, environmentally friendly, and compatible with various food applications, including both sweet and savory preparations.
Implementation Method 1
a second fraction (emulsifying agent, i.e., with emulsifying function) comprising one or more ingredients among: lecithin, sucrose ester, polysorbate, cellulose, arabic gum, vegetable fibre, monoglycerides or diglycerides of fatty acids
Implementation Method 2
a third fraction (humectant and/or plasticiser, i.e., with wetting and/or plasticising function) comprising one or more of ingredients among: glycerol, sorbitol, propylene glycol mannitol, oil and fat
Data Source
AI summary
An edible compound is described, comprising: - a first fraction comprising one or more ingredients among: water and solvent, - a second emulsifying fraction comprising one or more ingredients among lecithin, sucrose ester, polysorbate, cellulose, arabic gum, vegetable fibre, monoglycerides or diglycerides of fatty acids, - a third fraction comprising one or more ingredients among: glycerol, sorbitol, propylene glycol and mannitol, oil and fat, - a fourth dyeing fraction, - a fifth fraction comprising one or more ingredients among: sugar, starch, shellac, beeswax, animal gelatine, fish gelatine, agar, guar gum, locust bean gum, tragacanth, cellulose, carrageenan, gum tragacanth, acacia gum, tara gum, gellan gum, xanthan gum, pectin, sodium alginate, calcium, potassium, ammonium, propan diol, calcium caseinate, sodium caseinate, vegetable protein isolate, tapioca flour, carboxymethylcellulose, hydroxypropylmethylcellulose, vanillin.