Flavor-Changing Particulate Materials for Controlled Sequential Release

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Solution Overview

Problem

Existing flavor-changing foods and beverages face challenges in maintaining consistent flavor profiles and stability due to unpredictable ingredient interactions and flavor diffusion, leading to undesirable flavor profiles and production batch inconsistencies.

Innovation Solution

The use of flavored particulate materials with differing dissolution rates, characterized by distinct matrices with varying solubilities, to encapsulate flavors, ensuring controlled and sequential flavor release through particles with specific solubility and dissolution rates.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If encapsulated flavors are used to control flavor release, then flavor stability is improved, but flavor diffusion through the encapsulation matrix causes flavor bleeding and off-flavors

Engineering Contradiction:

Improveflavor stabilityVSAvoidflavor bleeding

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The patent changes the physical-chemical parameters of the encapsulation matrix by using partially hydrolyzed starch with specific degree of hydrolysis (DE 3-20) and controlled gelatinization. This modifies the matrix structure to reduce flavor diffusion while maintaining controlled release properties, thereby reducing flavor bleeding while preserving flavor stability.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses a composite encapsulation system combining partially hydrolyzed starch with other carbohydrates (such as maltodextrin, dextrin, or modified starch) to create a multi-component matrix. This composite structure provides both flavor protection and controlled release, preventing flavor bleeding while maintaining stability.

Inventive Principle:

Principle #40Composite materials

2Adaptability or versatility

If multiple flavor ingredients are combined to create flavor-changing effects, then flavor variety is improved, but unexpected ingredient interactions alter the final flavor profile

Engineering Contradiction:

Improveflavor varietyVSAvoidflavor profile consistency

Core Design Contradiction:

Adaptability or versatilityVSManufacturing precision

Solution Approach 1:

The patent segments different flavors into separate encapsulated particulate materials, each with its own controlled release characteristics. This allows multiple flavors to be combined in the product without direct interaction, as they are released sequentially or simultaneously through dissolution rather than mixing, preventing unwanted chemical interactions while maintaining flavor variety.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The encapsulation matrix acts as an intermediary between different flavor ingredients, physically separating them until the moment of consumption. The matrix controls the release of each flavor independently, mediating their interaction with the consumer's palate while preventing premature or unwanted interactions between flavor compounds.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Ease of manufacture

If direct handling of volatile flavor compounds is used for processing, then manufacturing simplicity is improved, but evaporation and poor stability in air, light, moisture, and heat cause control difficulties

Engineering Contradiction:

Improveprocessing simplicityVSAvoidflavor compound stability

Core Design Contradiction:

Ease of manufactureVSReliability

Solution Approach 1:

The patent embeds volatile flavor compounds within the encapsulation matrix structure, nesting the flavor molecules inside the starch-based capsule. This protects the volatile compounds from environmental factors (air, light, moisture, heat) during processing and storage, while allowing straightforward manufacturing through extrusion or molding of the particulate materials.

Inventive Principle:

Principle #7Nested doll (Nesting)

4Manufacturing precision

If encapsulation is used to provide controlled release, then flavor release control is improved, but flavor substances diffuse through the encapsulation matrix leading to flavor bleeding

Engineering Contradiction:

Improveflavor release controlVSAvoidflavor loss through diffusion

Core Design Contradiction:

Manufacturing precisionVSLoss of substance

Solution Approach 1:

The patent optimizes the degree of hydrolysis of the starch matrix (DE 3-20) and controls gelatinization parameters to create a matrix with specific pore structure and density. This balances the competing requirements of allowing controlled flavor release while minimizing flavor diffusion through the matrix, thereby reducing flavor bleeding.

Inventive Principle:

Principle #35Parameter changes

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

This approach minimizes flavor bleed and batch inconsistencies, providing a consistent flavor experience with controlled timing of flavor changes, enhancing food and beverage acceptability and functionality.

Implementation Method 1

The different matrices can comprise components having differing solubilities and therefore different dissolution rates to provide the differing dissolution rates of the flavored particulate materials

Methodology Applied

Scientific EffectDissolution: Solvation

Data Source

PatentUS12389928B1Flavor-changing product

Publication Date: 2025.08.19 MCCORMICK & CO INC

AI summary

The present disclosure provides flavored compositions including flavored particulate materials having different solubilities or dissolution rates and food and beverage compositions, including flavor-changing food and beverage products, comprising the flavored compositions.