Freeze-Dried Supplement Composition for Heat-Sensitive Actives
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Solution Overview
Problem
Conventional gummy supplements face issues such as high heat loss of functional ingredients, unsuitability for heat-sensitive probiotics, high sugar content, short shelf life, and crumbling due to high water content, necessitating an improved nutritional supplement composition and manufacturing process.
Innovation Solution
A nutritional supplement composition utilizing a base of fruit/vegetable puree, fermented dairy, and texture/fatty acids, combined with active agents, is produced through a low-temperature process involving mixing, precision dosing, freeze-drying, and packing in moisture-resistant containers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If a gummy base is used for nutritional supplements, then the supplement can be made in an edible form, but the manufacturing process requires high temperature (around 100°C) which causes high loss of functional ingredients due to heat degradation
Solution Approach 1:
The patent changes the temperature parameter from conventional high temperature (100°C) to low temperature (below 45°C) processing. This is achieved by using a low-temperature formulation system with modified base ingredients and processing methods that prevent heat degradation of functional ingredients while maintaining the edible gummy form factor
Solution Approach 2:
The patent uses a composite base formulation combining multiple ingredients (fruit/vegetable puree, fermented dairy, texture agents, fatty acids) in specific proportions to create a low-temperature compatible matrix that supports functional ingredients without requiring high processing temperatures
2Ease of operation
If a gummy base with high water content is used, then the supplement has good edibility and texture, but the high water content is detrimental to numerous nutrients and causes gummies to harden over time
Solution Approach 1:
The patent modifies the water content parameter by using concentrated base formulations (fruit/vegetable juice concentrates, fermented dairy concentrates) and adding hygroscopic agents that control moisture absorption. This reduces free water content while maintaining edibility, preventing nutrient degradation and hardening during storage
Solution Approach 2:
The patent introduces hygroscopic agents as intermediary substances that mediate between the gummy matrix and environmental moisture. These agents control water absorption and distribution, preventing excessive free water that causes hardening while maintaining the soft, edible texture
3Ease of manufacture
If conventional gummy base is used, then the supplement can be manufactured easily, but gelatin gummies melt when temperature is above 30°C and tend to stick together
Solution Approach 1:
The patent changes the melting point parameter by replacing gelatin with alternative gelling agents (pectin, agar, starch, or combinations) and adjusting the base formulation composition. This raises the melting point above 30°C while maintaining ease of manufacture through similar processing methods
Solution Approach 2:
The patent uses composite gelling systems combining multiple agents (e.g., pectin with agar, or starch with gelatin alternatives) to create a temperature-stable matrix that maintains structural integrity above 30°C while remaining easy to manufacture
4Ease of operation
If high sugar content is added to gummy base, then the supplement has good flavor and texture, but the high added sugar content contributes to health concerns and short shelf life
Solution Approach 1:
The patent changes the sugar content parameter by using natural sweeteners (fruit/vegetable juices, fermented products with natural sugars) instead of refined sugars. This reduces added sugar content while maintaining flavor and texture through the natural sweetness and acidity of fruit/vegetable bases
Solution Approach 2:
The patent uses fermented dairy and fermented fruits/vegetables as intermediary ingredients that provide natural sweetness, probiotics, and preservative properties. These intermediaries reduce the need for added sugars while extending shelf life through fermentation-derived preservatives
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 process maintains bioactivity of active ingredients, extends shelf life, and prevents crumbling, while allowing precise ingredient control and reduced moisture content.
Implementation Method 1
a low-temperature process involving mixing, precision dosing, freeze-drying, and packing in moisture-resistant containers
Implementation Method 2
freeze-drying
Data Source
AI summary
A nutritional supplement composition is provided, comprising: a) a base; b) one or more texture agents; and c) one or more active agents. The base comprises: i) fruit and/or vegetable puree, pulp, juice, and/or concentrate; and/or ii) fermented dairy, fruits, vegetables, teas, and/or herbs. The texture agents comprise: i) one or more gums; and/or ii) one or more fatty acids. The active agents comprise: i) vitamins and/or minerals; ii) botanical powders, tinctures, and/or extracts; iii) essential fatty acids and/or derivatives; iv) enzymes; v) essential oils; vi) proteins, collagens, amino acids, and/or derivatives; vii) fibers, oligosaccharides, prebiotics, probiotics, postbiotics, and/or derivatives; viii) cannabinoids and/or derivatives; and/or ix) dietary ingredients allowed by the US FDA under 21 CFR § 111. A process for making the nutritional supplement composition is also provided, comprising the steps of: A) mixing components; B) precision dosing and shaping; C) freeze drying; and D) packing.