High-Moisture Gummi Candy with Collagen Casing
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Solution Overview
Problem
High-moisture-content gummi candies face issues with syneresis, surface melting, stickiness, and poor shape retention due to their high water activity, which existing technologies fail to adequately address, especially when distributed at normal temperatures.
Innovation Solution
A gummi candy body with a moisture value of not lower than 20% is encapsulated within a collagen casing, which is moisture-permeable, reducing the movement of free water molecules and preventing syneresis, surface melting, and stickiness, while maintaining a fresh flavor and elastic texture, and enhancing shape retention.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the moisture value of gummi candy is increased to not lower than 20% by weight to achieve a fresh flavor and elastic texture, then the water activity increases causing high mobility of free water molecules, leading to marked syneresis, surface melting, and stickiness
Solution Approach 1:
The patent introduces a mold release agent applied to the mold cavity before filling with gummi candy base. This intermediary substance prevents direct contact between the high-moisture gummi base and the mold surface, thereby preventing water migration to the surface that would cause syneresis and stickiness, while allowing the gummi candy to maintain its high moisture content and fresh flavor
Solution Approach 2:
The patent employs a mold release agent forming a thin film layer on the mold surface. This flexible barrier layer prevents water molecules from migrating to the gummi candy surface during processing and storage, thereby eliminating syneresis and surface melting while maintaining the high moisture content necessary for fresh flavor and elastic texture
2Quantity of substance
If the moisture value of gummi candy is increased to not lower than 20% by weight to achieve a fresh flavor, then the gel strength decreases resulting in poor shape retention ability and deformation when contained in a packaging bag
Solution Approach 1:
The patent applies mold release agents with different surface properties (oils, waxes, sprays) that change the interface conditions between the gummi candy and mold. This parameter change prevents adhesion during processing while the high moisture content maintains the fresh flavor and elastic texture, and the proper formulation ensures shape retention during packaging
3Object-generated harmful factors
If a mold release agent or glazing agent is applied to the surface of gummi candy to prevent stickiness, then the surface stickiness is reduced, but the underlying cause of high water activity and free water molecule mobility remains unaddressed
Solution Approach 1:
The patent applies the mold release agent to the mold cavity before filling with the gummi candy base. This preliminary action creates a protective barrier that prevents water migration during the critical formation and initial cooling stages, addressing the root cause of syneresis and surface melting before they can occur, while allowing the high moisture content to be maintained for fresh flavor
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 collagen casing prevents unpleasant separation in the oral cavity and inhibits microbial growth, allowing for normal temperature distribution with reduced syneresis, surface melting, and stickiness, while maintaining a fruity confection texture and excellent shape retention.
Implementation Method 1
a collagen casing which is moisture-permeable and encapsulates the gummi candy body
Data Source
AI summary
The present invention provides a high-moisture-content gummi candy as a novel fruity confection, including a gummi candy body having a moisture value of not lower than 20% by weight, a pH of not higher than 4.0, and a water activity value of not higher than 0.86 and a collagen casing coating and encapsulating the gummi candy body. Even with a high moisture content, namely, even with a moisture value of the gummi candy body as high as not lower than 20% by weight, the high-moisture-content gummi candy is remarkably reduced in syneresis, surface melting, stickiness, and the like, has an excellent shape retention ability, has a fresh flavor and an elastic texture, and is suitable for distribution at normal temperature.