Solid Enzyme Tablet Composition for Dust-Free Baking Dosing
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Solution Overview
Problem
Existing baking processes in semi-industrial and artisan bakeries lack a convenient, flexible, and safe enzyme delivery system that minimizes dust formation and pre-dosing steps, while ensuring complete dissolution of enzymatic tablets in dough preparation.
Innovation Solution
A method for preparing a solid enzymatic article by forming a moist powder with enzymes, dough ingredients, and a binding agent, applying moderate pressure, and drying to create a unit-dose format that disintegrates during dough preparation, reducing friability and ensuring enzyme release without pre-dissolution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional tablets are produced by applying high pressure (100-200 MPa), then the tablets exhibit low friability and are mechanically stable, but they have difficulties dissolving completely during dough preparation
Solution Approach 1:
The patent changes the pressure parameter from conventional high pressure (100-200 MPa) to moderate pressure (1-50 MPa), and modifies the composition parameters by incorporating hydrophilic excipients and specific binding agents. These parameter changes result in tablets that are mechanically stable yet dissolve completely during dough preparation, resolving the contradiction between strength and ease of manufacture.
2Ease of operation
If powdered enzyme products are used, then they are easy to dose and apply in industrial baking processes, but they generate airborne dust that poses health and safety risks
Solution Approach 1:
The patent encapsulates the powdered enzyme products within solid tablet forms, creating a flexible delivery system that maintains dosing convenience while eliminating dust generation. The tablet structure contains the powdered ingredients, preventing them from becoming airborne during handling and application, thus resolving the contradiction between ease of operation and harmful factors.
3Measurement precision
If pre-dosing of powder improvers is performed, then accurate enzyme dosage is achieved, but time loss and spills occur during the pre-weighing process
Solution Approach 1:
The patent performs the dosing action in advance by manufacturing pre-dosed tablets with precise enzyme content incorporated during the tablet pressing process. This preliminary action eliminates the need for time-consuming pre-weighing operations at the bakery, while maintaining accurate enzyme dosage through controlled manufacturing parameters, thus resolving the contradiction between measurement precision and time loss.
4Strength
If high compaction pressure is applied to create solid tablets, then the tablets are mechanically stable for handling, but they require pre-dissolution in water before use
Solution Approach 1:
The patent creates composite tablet materials by combining enzyme powders with hydrophilic excipients, binding agents, and dough ingredients in specific ratios. This composite structure provides mechanical stability for handling while ensuring complete dissolution during dough preparation, eliminating the need for separate pre-dissolution steps and resolving the contradiction between strength and device complexity.
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 method provides a solid enzymatic article with low friability and fast enzyme release, addressing convenience, flexibility, and safety concerns by minimizing dust exposure and simplifying the baking process.
Implementation Method 1
at least 1% w/w of a binding agent selected from sugars and sugar alcohols
Implementation Method 2
drying the solid article to remove at least 30% of the water in the moist powder
Data Source
AI summary
The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.