Fig-Based Multi-Nutrient Composition for Fish Oil Encapsulation
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Solution Overview
Problem
Existing multi-nutrient delivery formats, such as ready-to-drink liquids, nutrient bars, and confections, struggle to combine vitamins, minerals, proteins, and fish oil-based omega-3 fatty acids without gelatin encapsulation, while maintaining long shelf life and avoiding fish odor.
Innovation Solution
Incorporating fig, the edible fruit of Ficus Carica, as a combination with high purity fish-based omega-3 oil to create a multi-nutrient delivery composition that maintains compression strength and satisfactory organoleptic properties for up to two years, without fish odor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If gelatin encapsulation is used for fish oil, then compression strength is improved, but device complexity and manufacturing cost increase
Solution Approach 1:
The patent extracts the encapsulation function from gelatin and assigns it to fig paste, eliminating the need for separate gelatin encapsulation steps while maintaining compression strength and shelf stability
Solution Approach 2:
Fig paste serves multiple functions simultaneously: it acts as the encapsulation matrix for fish oil, provides compression strength, and contributes to the sensory properties of the final product, replacing multiple separate ingredients
2Ease of manufacture
If fish-based omega-3 oil is directly incorporated without encapsulation, then manufacturing simplicity is improved, but fish odor develops during storage
Solution Approach 1:
Fig paste acts as an intermediary matrix that encapsulates fish oil, preventing direct exposure to oxygen and thus preventing oxidation and fish odor development while allowing simple manufacturing processes
3Strength
If traditional gummy manufacturing with gelatin base is used, then compression strength is improved, but heat-sensitive ingredients oxidize during cooking
Solution Approach 1:
The patent changes the processing temperature parameter by using fig paste that can be heated to higher temperatures without degrading, allowing complete cooking and molding processes without oxidizing the fish oil, while still achieving desired compression strength
Solution Approach 2:
The invention creates a composite material system where fig paste and fish oil work together, with fig paste providing thermal stability and encapsulation, allowing the mixture to withstand cooking temperatures without oxidation
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 fig-based composition effectively encapsulates fish oil, vitamins, and minerals, ensuring consistent compression strength and odor-free shelf life, surpassing traditional gelatin-encapsulated methods.
Implementation Method 1
the fig paste is then folded over the fish oil and vitamins and minerals a second time to completely encapsulate the fish oil, vitamins and minerals
Implementation Method 2
desirable measured long-term compression strength
Data Source
AI summary
A multi-nutrient delivery composition including a base that includes fig and may also include tapioca. Vitamins, minerals and fish oil are encapsulated by the base. The base is configured to act as both a textural agent with compression strength between 5-8 LBF and an encapsulation material for the vitamins, minerals, and fish oil, inhibiting oxidation of the fish oil from both the atmosphere and oxidizing minerals included in the multi-nutrient composition.