Gelatin-Based Candy Texture at Low Temperatures
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Solution Overview
Problem
Gelatin-based candy products harden and become sticky at cold temperatures, disrupting their desirable mouthfeel and flavor release when used as toppings for ice cream and other cold desserts.
Innovation Solution
Development of specially-formulated gelatin-based candy materials that remain pliable and maintain a desirable mouthfeel at temperatures of 3 degrees C. and below, incorporating invert sugar and other components to ensure soft texture and controlled flavor release.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If gelatin-based candy products are used as toppings for ice cream and cold desserts, then they provide a desirable mouthfeel and soft texture at room temperature, but they harden and become sticky at cold temperatures
Solution Approach 1:
The patent modifies the chemical composition parameters of the gelatin-based candy by incorporating specific ratios of gelatin (0.5-5%), invert sugar (10-40%), and plasticizers (5-20%). These parameter changes enable the candy to maintain a soft, pliable texture at cold temperatures while preserving the desirable mouthfeel, directly resolving the contradiction between ease of operation and temperature stability.
2Adaptability or versatility
If gelatin-based candy products are used at cold temperatures, then they can be served with ice cream and frozen desserts, but they interfere with the coating's rates of flavor release
Solution Approach 1:
The patent adjusts the chemical composition by incorporating invert sugar (10-40%) and plasticizers (5-20%) which modify the glass transition temperature and molecular mobility of the gelatin matrix. These parameter changes enable the candy to remain compatible with cold desserts while maintaining adequate flavor release rates, resolving the contradiction between adaptability and productivity.
3Device complexity
If conventional gelatin-based candy is used, then the formulation is simple, but the texture becomes hard and sticky at cold temperatures
Solution Approach 1:
The patent creates a composite material system combining gelatin (0.5-5%), invert sugar (10-40%), and plasticizers (5-20%). This composite formulation synergistically combines the gelling properties of gelatin with the softening effects of invert sugar and plasticizers, achieving superior texture quality at cold temperatures while maintaining reasonable formulation complexity.
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 specially-formulated gelatin-based candy components retain a soft, pliable texture and controlled flavor release at cold temperatures, addressing the issues of hardness and stickiness while enhancing the consumer experience.
Implementation Method 1
the gelatin-based candy may be formulated with invert sugar to provide a soft texture at the temperature of the cold sweetened food
Data Source
AI summary
Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.