Frozen Confection Composition for Wider Extrusion Temperature Range
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Solution Overview
Problem
Existing frozen confection formulations are limited to a narrow temperature range, making them difficult to dispense at low temperatures due to hardness and too fluid at higher temperatures, affecting consumer experience.
Innovation Solution
Formulations incorporating specific amounts and types of freezing point depressants, soluble fiber, and emulsifiers like distilled monoglycerides, with controlled molecular weights, to enhance extrudability across a broader temperature range.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If the temperature is too low, then the frozen confection is hard to dispense, but if the temperature is too high, then the frozen confection is too fluid
Solution Approach 1:
The patent modifies the chemical composition parameters of the frozen confection by incorporating specific amounts and types of freezing point depressants (25-40 wt%) with controlled molecular weights (200-275 g mol−1), combined with soluble fibre (1.4-15 wt%) and distilled monoglycerides (0.04-1 wt%). This parameter change in composition allows the product to maintain optimal dispensability across a broader temperature range by adjusting the freezing point and microstructural stability.
Solution Approach 2:
The patent employs a composite formulation combining multiple functional ingredients: freezing point depressants (such as erythritol and other sugar alcohols), soluble fibre, and distilled monoglycerides. This composite material approach creates synergistic effects where each component contributes to different aspects of temperature stability and extrudability, resolving the contradiction between hardness at low temperatures and fluidity at higher temperatures.
2Ease of operation
If freezing point depressants with low molecular weight are used to improve extrudability at low temperatures, then the formulation becomes too fluid at higher temperatures
Solution Approach 1:
The patent precisely controls the molecular weight parameter of freezing point depressants within the range of 200-275 g mol−1. This specific parameter range was determined to optimize the balance between extrudability and microstructural stability. The controlled molecular weight ensures sufficient depression of the freezing point for easy extrusion while preventing excessive fluidity at higher temperatures through appropriate molecular size and intermolecular interactions.
Solution Approach 2:
The patent applies different functional properties to different components of the formulation. The freezing point depressants with specific molecular weights provide local optimization for extrudability, while the soluble fibre and distilled monoglycerides provide local optimization for microstructural stability. Each ingredient performs its specific function locally within the composite system, resolving the contradiction between extrudability and 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
The formulations allow for easy extrusion by hand at low temperatures and maintain microstructural stability at elevated temperatures, ensuring a consistent consumer experience.
Implementation Method 1
The frozen confection comprises freezing point depressants in an amount of 25 wt % to 40 wt %, wherein the number average molecular weight <M>n of the freezing point depressants is 200 g mol−1 to 275 g mol−1
Implementation Method 2
The frozen confection comprises distilled monoglycerides in an amount of 0.04 wt % to 1 wt %
Implementation Method 3
The frozen confection comprises soluble fibre in an amount of 1.4 wt % to 15 wt %
Data Source
AI summary
A frozen confection comprising: 25 wt % to 40 wt % freezing point depressants having a number average molecular weight of 200 g mol−1 to 275 g mol−1; distilled monoglycerides in an amount of 0.04 wt % to 1 wt %; and soluble fibre in an amount of 1.4 wt % to 15 wt %.