Preservative-Free Glucose Gel via Acidification and Thermal Sterilization
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Solution Overview
Problem
Current glucose gel production methods rely on preservatives to inhibit microbial growth, which can be harmful to consumers, and the sterilization process is often compromised when packaging, leading to a shorter shelf life and potential contamination.
Innovation Solution
A method involving an aqueous glucose solution, acid addition to adjust pH, incorporation of a gelling agent to achieve desired viscosity, and thermal sterilization within a container to create a preservative-free glucose gel that is sterile and ready for use, ensuring microbial inactivation and extended shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If preservatives are added to inhibit microbial growth, then the shelf life is extended, but the product safety deteriorates due to harmful effects on consumers
Solution Approach 1:
The patent removes preservatives from the glucose gel formulation entirely. Instead of using chemical preservatives (which cause harmful effects), the invention relies on the combination of low pH (achieved through acidification of the glucose solution) and thermal sterilization to prevent microbial growth, thereby extending shelf life without harmful additives
Solution Approach 2:
The patent changes the pH parameter of the glucose solution to a low range (pH 2-6, preferably pH 3-4) to create an environment hostile to microbial growth. This parameter change, combined with thermal sterilization, replaces the need for preservatives while maintaining product safety and extending shelf life
2Reliability
If sterilization is conducted after filling containers, then product contamination is prevented, but the production complexity increases
Solution Approach 1:
The patent divides the production process into distinct stages: bulk preparation of preservative-free glucose gel, filling into containers, and subsequent thermal sterilization of filled containers. This segmentation allows the sterilization step to be applied independently to each container, ensuring sterility without requiring complex in-line sterilization systems during filling
Solution Approach 2:
The patent performs thermal sterilization after filling as a preliminary step before distribution and storage. This approach ensures that each container is sterilized individually, preventing contamination during storage and transport, while using simple, well-established thermal sterilization technology rather than complex continuous sterilization systems
3Duration of action of stationary object
If preservatives are used to maintain product stability, then the shelf life is extended, but the product safety deteriorates
Solution Approach 1:
The patent converts the potentially harmful presence of microbes into a benefit by using acidification (adding acid to lower pH) as a dual-purpose step: it prevents microbial growth (benefit) while also creating conditions that, when combined with thermal sterilization, eliminate the need for harmful preservatives (removing the harm)
Solution Approach 2:
The patent employs thermal sterilization as a one-time, terminal processing step that permanently eliminates microbes without requiring ongoing presence of preservative chemicals. This approach uses a simple, effective, and temporary intervention (heat treatment) rather than continuous chemical protection, achieving long-term stability without harmful substances
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 produces a sterile, preservative-free glucose gel that is safe for oral use, with a longer shelf life and ease of application, eliminating the need for antimicrobial preservatives and ensuring the product remains uncontaminated and effective.
Implementation Method 1
conducting at least one sterilization step, preferably a thermal sterilization step, to said filled container
Implementation Method 2
adding a fraction of at least one gelling agent and mixing of the (aqueous) solution and gelling agent such that a composition, in particular a gel composition, having a viscosity within a predetermined viscosity range is obtained
Implementation Method 3
adding at least one first fraction of acid such that said solution reaches a pH value within a predetermined pH range
Data Source
AI summary
The invention relates to a method for producing a composition, in particular a gel composition, more in particular a glucose gel, the method comprising the steps of providing an aqueous glucose solution, adding at least one first fraction of acid, adding a fraction of a gelling agent and mixing of the solution and gelling agent such that a composition is obtained. A container is subsequently filled with said composition.