Glassy Carbohydrate Bouillon Composition for Low-Sodium Tablet Processing
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Solution Overview
Problem
Existing bouillon tablet production lines face processing issues and reduced efficiency when attempting to produce tablets with significantly reduced sodium and monosodium glutamate content, leading to increased fouling and dosing problems.
Innovation Solution
A composition for bouillon tablets with reduced sodium content, utilizing a specific ratio of glassy carbohydrate materials, fats, and other ingredients, which can be processed on existing production lines without significant modifications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If the amount of NaCl and MSG crystals is reduced to lower sodium content, then health benefits and consumer demand are met, but processing issues including increased fouling and dosing problems occur
Solution Approach 1:
The patent changes the physical state of carbohydrates from crystalline to glassy (amorphous) form, which fundamentally alters the composition's flow and processing characteristics. This parameter change allows the composition to be processed reliably on existing lines despite reduced sodium content, as the glassy carbohydrate material provides the necessary dosing properties without requiring high amounts of NaCl/MSG crystals.
Solution Approach 2:
The patent creates a composite material system combining glassy carbohydrate material with fat and flavorings. This composite replaces the traditional high-NaCl/MSG matrix, providing both the low-sodium requirement and the processing reliability needed for existing production lines. The specific combination and ratios of these components work together to solve both the health and processing challenges.
2Object-affected harmful factors
If crystalline NaCl and MSG are omitted to reduce sodium content, then health concerns are addressed, but production line efficiency decreases due to fouling and dosing issues
Solution Approach 1:
The patent changes the physical state of carbohydrates from crystalline to glassy (amorphous) form, which fundamentally alters the composition's flow and processing characteristics. This parameter change allows the composition to be processed reliably on existing lines despite reduced sodium content, as the glassy carbohydrate material provides the necessary dosing properties without requiring high amounts of NaCl/MSG crystals.
Solution Approach 2:
The patent creates a composite material system combining glassy carbohydrate material with fat and flavorings. This composite replaces the traditional high-NaCl/MSG matrix, providing both the low-sodium requirement and the processing reliability needed for existing production lines. The specific combination and ratios of these components work together to solve both the health and processing challenges.
3Adaptability or versatility
If standard processing equipment is used for low-sodium compositions, then existing production lines can be utilized, but fouling and dosing problems increase
Solution Approach 1:
The patent changes the physical state of carbohydrates from crystalline to glassy (amorphous) form, which fundamentally alters the composition's flow and processing characteristics. This parameter change allows the composition to be processed reliably on existing lines despite reduced sodium content, as the glassy carbohydrate material provides the necessary dosing properties without requiring high amounts of NaCl/MSG crystals.
Data Source
AI summary
The objective of the current invention is to provide a composition that can be used for making bouillons, soups and gravies, and that is substantially free from kitchen salt.