Multilayer Edible Packaging via Hydrocolloid Cross-Linking
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Solution Overview
Problem
Existing edible packaging materials lack sufficient structural mechanical performance, elasticity, and moisture barrier effectiveness for primary packaging of food products, and are not versatile enough for varying volumes and weights, leading to inefficiencies in packaging and waste management.
Innovation Solution
A multilayer edible material composed of distinct hydrocolloid substances, with each layer cross-linked by bivalent metal cations, is produced using a method involving dispersion preparation, film formation, and coupling of solid films, resulting in a more resistant, elastic, and moisture-impermeable packaging solution that can be used for various food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If spherification techniques are used to create edible packaging, then the packaging is edible and reduces waste, but the structural mechanical performance and elasticity are insufficient
Solution Approach 1:
The patent applies composite materials by combining multiple hydrocolloid substances (alginate, pectin, gelatin, carrageenan, starch) in a multilayer structure. Each layer contributes different functional properties, and their combination creates a composite material that simultaneously achieves edibility, structural strength, and elasticity. The cross-linking with bivalent metal cations further enhances the mechanical properties of this composite structure.
2Ease of manufacture
If single-layer alginate packaging is used, then the packaging is simple to produce, but the barrier effect against moisture is inadequate
Solution Approach 1:
The patent applies segmentation by dividing the packaging into multiple distinct layers, each with specific thickness and composition. The multilayer structure (first layer, second layer, third layer) allows each layer to perform specific functions related to moisture barrier protection, while maintaining relatively simple production through sequential coating processes.
Solution Approach 2:
The patent combines multiple hydrocolloid substances in a composite multilayer structure where each layer contributes to the overall moisture barrier effect. The combination of different hydrocolloids (alginate, pectin, gelatin, carrageenan, starch) creates synergistic effects that significantly improve moisture resistance compared to single-layer packaging.
3Strength
If repeated passages through alginate and calcium solutions are used to increase wrapping resistance, then the wrapping becomes more rigid, but the elasticity and structural performance remain poor
Solution Approach 1:
The patent uses composite materials by combining multiple hydrocolloid substances (alginate, pectin, gelatin, carrageenan, starch) in a multilayer structure. Each layer contributes different functional properties, and their combination creates a composite material that simultaneously achieves edibility, structural strength, and elasticity. The cross-linking with bivalent metal cations further enhances the mechanical properties of this composite structure.
Solution Approach 2:
The patent applies parameter changes by modifying the chemical composition and cross-linking degree of each layer through controlled interaction with bivalent metal cation solutions. By adjusting parameters such as hydrocolloid concentration, layer thickness, and cross-linking conditions, the packaging achieves optimal balance between rigidity and elasticity without requiring repeated passages.
4Strength
If conventional packaging materials are used, then the packaging provides sufficient mechanical strength and barrier properties, but packaging waste increases
Solution Approach 1:
The patent applies the principle of disposable objects by creating an edible packaging that is intended to be consumed along with the food product rather than discarded. This eliminates the need for separate disposal of packaging materials, directly addressing the waste issue while maintaining adequate mechanical strength and barrier properties through the multilayer hydrocolloid structure.
Solution Approach 2:
The patent applies discarding and recovering by transforming the packaging from a discarded material into a consumable product. The edible multilayer packaging is designed to be ingested with the food, thereby recovering the packaging material as part of the food product and eliminating waste generation associated with conventional non-edible packaging.
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 new packaging material significantly enhances resistance and elasticity, provides a better moisture barrier, and allows for more efficient packaging with reduced waste, enabling greater product stacking and simplified disposal, while maintaining food quality and palatability.
Implementation Method 1
each layer cross-linked by bivalent metal cations
Implementation Method 2
a multilayer edible material composed of distinct hydrocolloid substances, with each layer cross-linked by bivalent metal cations
Implementation Method 3
provides a better moisture barrier
Data Source
AI summary
The invention relates to an edible multilayer material, a relative production method and a packaging method with the material. The material comprises: a first layer obtainable by reaction of: a first dispersion which is colloid, aqueous, edible and comprising: a first hydrocolloid substance and, optionally, a food additive and/or a probiotic, with a cation of a bivalent metal selected from a group consisting of calcium, magnesium, strontium and zinc; a second layer, obtainable by reaction of the cation with a second dispersion which is colloid, aqueous, edible and comprising: a compound selected from a group consisting of: the second hydrocolloid substance; cellulose; an edible wax and an edible resin, the second dispersion optionally comprising a food additive and/or a probiotic; and a third edible layer, obtainable by reaction of the cation with a third dispersion which is colloid, aqueous, edible and comprising: a single third hydrocolloid substance and, optionally, a food additive and/or a probiotic; wherein the first hydrocolloid substance and the third hydrocolloid substance are different to one another and to the second hydrocolloid substance when this latter is present.