Food Decor Coating for Aroma Encapsulation on Flavored Particles
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Solution Overview
Problem
Existing decoration methods for food products using large flavored particles result in aroma loss and oxidation due to direct contact with air, leading to deteriorated eating quality and product design issues.
Innovation Solution
A method involving a liquid decor base with coarse flavored particles, adjusted using emulsifiers, is applied through a decorator with adjustable nozzles and height, ensuring minimal air contact and encapsulation of aromas to prevent loss and oxidation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If large nozzle diameters (1-3 mm) are used for pouring decor, then coarse flavored particles (up to 5 mm) can be applied, but the aesthetic features of the decors are lost
Solution Approach 1:
The decor application process is segmented into multiple stages: first applying a base coating through standard nozzles, then separately applying coarse flavored particles through a dedicated large diameter nozzle system. This segmentation allows each component to maintain its optimal characteristics - the base coating provides aesthetic features while the separate particle application preserves aroma quality.
Solution Approach 2:
The invention transitions from a single-dimensional pouring process to a multi-dimensional application system. Large diameter nozzles (15-50 mm) are positioned at adjustable heights (50-600 mm) above the product surface, creating a vertical dimension that allows coarse particles to be deposited without compromising horizontal aesthetic features. The decor thread diameter is controlled by height adjustment rather than nozzle size alone.
2Quantity of substance
If flavored particles are poured onto product surface, then aroma can be applied, but particles contact air causing aroma loss and oxidation
Solution Approach 1:
Coarse flavored particles are pre-coated with a protective liquid or paste layer before being applied to the product surface. This preliminary coating creates an immediate barrier against air contact, preventing oxidation and aroma loss from the moment of application. The protective layer is applied in advance, so particles are protected before they ever contact the product.
Solution Approach 2:
A liquid or paste intermediary substance is introduced between the coarse flavored particles and the air environment. This intermediary material serves as a protective medium that encapsulates the particles, allowing aroma delivery to the consumer while simultaneously blocking oxygen and moisture from degrading the aroma compounds during storage and display.
3Loss of substance
If double stage coating operations are used to prevent aroma loss, then aroma preservation is improved, but application complexity and cost increase
Solution Approach 1:
The invention merges the decorative coating function and the aroma particle application function into a single integrated decorator device. The device incorporates both standard nozzles for aesthetic coating and large diameter nozzles for particle application, both operating simultaneously from the same apparatus. This consolidation eliminates the need for separate double-stage coating operations while achieving comparable aroma preservation through the protective coating mechanism.
4Quantity of substance
If flavored particles are mixed into coating chocolate, then aroma is applied, but volatile components evaporate and get lost
Solution Approach 1:
The invention extracts the aroma delivery function from the bulk coating chocolate and concentrates it in separate coarse flavored particles. By removing the aromatic components from the mixed coating and placing them in discrete particle form, the system allows for targeted application of high-aroma particles while the base coating provides only the aesthetic and textural function. This extraction prevents volatile loss because particles are applied fresh and protected immediately.
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 method preserves the aroma and quality of flavored particles by encapsulating them in a solid phase, allowing high-dose aroma perception on food products without loss during shelf life.
Implementation Method 1
The invention relates to a decor application method for food products, which is applied with a decor material that contains large food particles with characteristic aroma content, completely covers the flavored particles and cuts off their contact with the air, and prevents aroma loss during product's shelf life.
Implementation Method 2
completely covers the flavored particles and cuts off their contact with the air
Implementation Method 3
Considering the type, size and ratio of flavored particles; decor density, viscosity and pour point are adjusted by means of emulsifiers (lecithin, ammonium phosphatide, polyglycerol polyricinolate)
Implementation Method 4
Taking into account the parameters such as decor; emulsifiers, by adjusting parameters such as temperature, pressure, velocity increase due to gravity (V=√{square root over (2·g·h)}) during vertical flow
Implementation Method 5
by means of height change (h) and velocity increase (V), in accordance with the continuity equation by means of height change (h) and velocity increase (V), it is aimed to reach a decor diameter of 1 to 5 mm at the application point from the diameter nozzle
Data Source
AI summary
A method of applying a desired aroma locally and in high doses as a result of application of high aroma inputs and inputs where aroma loss is not desired, onto surfaces of food products. As all surfaces of particulates are mixed and coated with decor food products, contact with air is stopped fully and aroma loss and oxidization are prevented.