Flavored Bioactive Extracts via Thermal Melting and Hydrophilic Carrier
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Solution Overview
Problem
Existing methods struggle to effectively introduce flavors into bioactive plant extracts, particularly those with crystalline or resinous forms, without compromising the extract's integrity or requiring hazardous solvents.
Innovation Solution
A method involving the application of heat to soften or melt the bioactive plant extract, followed by the addition of flavoring and a hydrophilic carrier, which are mixed until dissolution, and then allowed to cool, resulting in a homogeneous flavored product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional flavor introduction methods are used, then flavors can be added to plant extracts, but the extract's integrity is compromised or hazardous solvents are required
Solution Approach 1:
The patent uses a hydrophilic carrier (such as water, alcohol, or glycerin) as an intermediary substance to facilitate the introduction of flavors into the lipophilic plant extract. This carrier acts as a bridge between the polar flavor compounds and the non-polar extract, enabling flavor incorporation without requiring hazardous solvents while maintaining extract integrity through a safe, biocompatible medium.
Solution Approach 2:
The patent changes the physical state parameter of the plant extract by heating it to a molten state, transforming it from a solid crystalline form to a liquid state. This parameter change enables the extract to accept and incorporate flavor compounds more effectively, allowing flavor introduction without compromising the extract's chemical integrity or requiring hazardous substances.
2Manufacturing precision
If heat is applied to melt the extract for flavor incorporation, then flavors can be evenly distributed, but energy is consumed and temperature control is required
Solution Approach 1:
The patent utilizes the phase transition of the plant extract from solid to liquid state through controlled heating. This phase transition enables uniform flavor distribution throughout the extract, as the liquid state allows for complete mixing and penetration of flavor compounds. The process is energy-efficient because heating is applied only until melting occurs, not for prolonged periods, and the system naturally cools and re-solidifies after flavor incorporation.
3Stability of the object's composition
If the extract is kept in solid crystalline form, then stability is maintained, but flavor incorporation is difficult
Solution Approach 1:
The patent applies preliminary heating to melt the solid crystalline extract before flavor incorporation. This preliminary action transforms the extract into a receptive liquid state that can easily accept and uniformly distribute flavor compounds. After flavor incorporation, the extract is allowed to cool and re-solidify, returning to its stable crystalline form while retaining the incorporated flavors, thus achieving both ease of manufacture and compositional stability.
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 method allows for the consistent and even distribution of flavors within bioactive plant extracts, maintaining the extract's potency and avoiding the use of hazardous solvents, thereby producing a stable and flavorful product.
Implementation Method 1
applying heat to a bioactive plant extract until the extract is melted or softened to a workable consistency to form a melt
Implementation Method 2
cooling the mixture of flavoring, carrier, and extract, wherein at room temperature the homogenous flavored bioactive plant product is crystallized or resinous
Data Source
AI summary
A flavored bioactive extract may include a homogeneous flavored bioactive extract composition including a bioactive plant extract, flavoring, and a carrier. The carrier may be hydrophilic and the extract may have a crystalized or resinous form. The flavoring may be non-lipophilic or hydrophilic.