Extruded Flavor Particles Controlled Release
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Solution Overview
Problem
Existing encapsulation systems for sweetening agents in chewing gum fail to achieve optimal flavor release profiles due to issues with hydrophobic or hydrophilic sweeteners, leading to either rapid or delayed release, and often require additional solvents like spray-coating, which is undesirable.
Innovation Solution
Extruded particles comprising a carrier matrix of ethyl cellulose and oleic acid, with sweetening components like stevioside, rebaudioside A, sodium cyclamate, aspartame, or sucralose, which facilitate a controlled release of sweetness and flavor, avoiding the limitations of conventional matrices and solvent-based encapsulation methods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If spray-coating encapsulation is used, then encapsulation efficiency is improved, but process complexity and solvent requirements increase
Solution Approach 1:
The invention extracts and eliminates the need for spray-coating equipment and additional solvents by using a direct extrusion process. The encapsulation is achieved through the extrusion mechanism itself, where the sweetener is incorporated into the gum base matrix during extrusion, removing the separate encapsulation step and its associated complexity.
Solution Approach 2:
The extrusion process performs both mixing and encapsulation functions simultaneously. The gum base material serves as both the carrier and the encapsulating medium, eliminating the need for separate encapsulation agents or solvents. The system is self-sufficient, requiring no additional materials beyond the gum base and sweetener.
2Quantity of substance
If hydrophilic sweeteners like acesulfame-K are used, then sweetness intensity is improved, but release duration is reduced due to rapid release
Solution Approach 1:
The invention changes the physical state and release parameters of hydrophilic sweeteners by incorporating them into the hydrophobic gum base matrix through extrusion. This matrix integration modifies the release kinetics, transforming rapid release into controlled sustained release while preserving the sweetener's potency.
Solution Approach 2:
The invention creates a composite system where hydrophilic sweeteners are embedded within the hydrophobic gum base matrix. This composite structure combines the high sweetness intensity of hydrophilic sweeteners with the controlled release properties of the hydrophobic matrix, achieving both intensity and duration.
3Duration of action of moving object
If hydrophobic sweeteners like neohesperidin dihydrochalcone are used, then release duration is improved, but sweetness intensity is reduced due to delayed onset
Solution Approach 1:
The extrusion process modifies the physical parameters of hydrophobic sweeteners by dispersing them uniformly throughout the gum base matrix. This changes their release profile from delayed and prolonged to immediate and sustained, maintaining both intensity and duration through optimized dispersion and matrix interaction.
4Manufacturing precision
If encapsulation systems are used to control sweetener release, then flavor release control is improved, but additional materials and process steps are required
Solution Approach 1:
The invention merges the mixing and encapsulation operations into a single extrusion step. The gum base serves as both the mixing medium and the encapsulating matrix, eliminating the need for separate encapsulation materials and process steps while maintaining precise flavor release control.
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 extruded particles provide a longer-lasting and intensified flavor perception by controlling the release of sweeteners, maintaining flavor intensity for an extended duration without the drawbacks of hydrophobic or hydrophilic sweeteners, and without the need for additional solvents.
Implementation Method 1
the matrix comprising ethyl cellulose and a hydrophobic plasticizer which is oleic acid, and a sweetening component selected from the group consisting of stevioside, rebaudioside A, sodium cyclamate, aspartame, sucralose and sodium saccharine, or mixtures thereof dispersed throughout the matrix
Implementation Method 2
Encapsulation of sweetener, flavouring agent, food grade acid and pharmaceutical agents to achieve a gradual and controlled release of such ingredients
Implementation Method 3
a hydrophobic plasticizer which is oleic acid
Implementation Method 4
a hydrophobic plasticizer which is oleic acid
Implementation Method 5
Extruded particles comprising a carrier matrix of ethyl cellulose and oleic acid
Data Source
AI summary
An extruded particle for use in a foodstuff, such as chewing gum, the extruded particle comprising a carrier matrix, the matrix comprising ethyl cellulose and a hydrophobic plasticizer, and a sweetening component having a clog P of from -0.5 to 1.0 dispersed throughout the matrix. The extruded particle prolongs or sustains the perception of a flavour during chewing or consumption of the foodstuff.