Dietary Fiber Fortified Gummy Confections
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Vitamin and bioactive compound degradation in gummy confections due to interactions with reducing sugars during manufacturing and storage, leading to reduced shelf life and increased production costs, as well as environmental impact from excess overage.
Innovation Solution
Incorporating dietary fibers with low reducing potential, such as inulin or chicory root fiber, to minimize interactions between bioactive amine-containing compounds and reducing carbohydrates, thereby maintaining bioactivity and stability of vitamins and bioactive compounds for up to one year.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If reducing sugars are used in gummy confections, then sweetness and texture are improved, but bioactive compound degradation increases
Solution Approach 1:
The patent introduces a protective coating or encapsulation layer as an intermediary between the bioactive compounds and reducing sugars. This coating prevents direct contact and chemical interaction between the sugars and bioactive molecules, thereby preserving compound stability while allowing the gummy to maintain its sweet taste and texture properties.
Solution Approach 2:
The patent extracts or removes reducing sugars from the formulation or separates them from direct contact with bioactive compounds. This can be achieved by using alternative sweeteners that do not promote degradation reactions, or by physically separating the sugar component from the bioactive ingredient compartment within the gummy matrix.
2Duration of action of stationary object
If excess vitamins and nutrients are added to account for degradation, then shelf life requirements are met, but production costs increase
Solution Approach 1:
The patent applies preliminary protective measures during formulation, such as adding antioxidants, using protected forms of vitamins, or creating a stable matrix structure before degradation can occur. This preliminary action prevents degradation rather than requiring compensation through excess additives, thereby reducing production costs while maintaining shelf life.
Solution Approach 2:
The patent changes formulation parameters such as pH, moisture content, or temperature conditions during manufacturing and storage to create more favorable conditions for bioactive compound stability. By optimizing these parameters, the patent reduces degradation rates without needing to increase the quantity of vitamins or nutrients added.
3Object-affected harmful factors
If sugar alcohols are used to replace sugar, then health consequences are reduced, but digestive issues increase
Solution Approach 1:
The patent applies different properties to different components of the gummy formulation. While sugar alcohols provide the bulk and texture, the patent adds specific protective agents or modifies local conditions in the gastrointestinal tract to mitigate digestive issues. This could involve adding probiotics, enzymes, or adjusting the chemical environment to reduce irritation from sugar alcohol metabolism.
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
Significantly reduces the degradation of bioactive compounds, extending shelf life and reducing the need for excess overage, thus lowering production costs and minimizing environmental waste.
Implementation Method 1
Incorporating dietary fibers with low reducing potential, such as inulin or chicory root fiber, to minimize interactions between bioactive amine-containing compounds and reducing carbohydrates
Data Source
AI summary
Disclosed is a method for improving the stability of bioactive compounds in confection formats. The method involves the formulation of a confectionary application, such as a gummy or jellybean to utilize dietary fiber in place of standard reducing sugar carbohydrates such as corn syrup, sugar, dextrose, etc.