Isomalt Edible Packaging Process for Bubble-Free Transparency
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Solution Overview
Problem
Current food packaging materials are largely disposable, non-biodegradable, and pose hygiene and breakage issues, lacking in transparency and uniformity for visual appeal, which restricts their application as versatile and aesthetically pleasing containers for diverse food products.
Innovation Solution
A process involving the melting and tempering of isomalt in an extruder, followed by casting or injection molding, and a varnishing step to produce transparent, biodegradable packaging materials with controlled crystallinity and water content, allowing for various configurations and sizes, ensuring bubble elimination and maintaining malleability and ductility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If disposable packaging materials (plastic, cardboard, paper, glass) are used, then packaging functionality is provided, but hygiene management becomes cumbersome and breakage issues occur
Solution Approach 1:
The patent changes the material parameter from conventional disposable materials to isomalt-based edible material, which is biodegradable and eliminates hygiene management issues while maintaining packaging functionality
Solution Approach 2:
The patent applies the disposable principle by creating single-use edible packaging that is discarded after use, but improves upon conventional disposables by using biodegradable isomalt material that eliminates environmental pollution and hygiene concerns
2Illumination intensity
If conventional packaging materials are used, then packaging is provided, but transparency and uniform visual appearance are lacking
Solution Approach 1:
The patent changes the material composition to isomalt-based material and controls processing parameters (temperature 150-160°C, pressure, tempering) to achieve both transparency and visual uniformity that conventional materials cannot provide
Solution Approach 2:
The patent uses an extruder with pressure control to eliminate bubbles and air pockets during material processing, ensuring uniform visual appearance and transparency in the final packaging product
3Temperature
If isomalt material is processed at high temperature, then melting and forming is achieved, but bubble formation and browning occur
Solution Approach 1:
The patent optimizes the temperature parameter to a specific range (150-160°C) that is high enough to melt and form the isomalt material but low enough to prevent bubble formation and browning, achieving the desired balance between processing and quality
Solution Approach 2:
The patent uses continuous tempering and pressure application during processing to gradually eliminate bubbles and maintain material homogeneity, preventing defect formation while achieving proper forming
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 process enables the production of transparent, edible, and biodegradable packaging with uniform visual appearance and high thermal resistance, suitable for diverse food products, enhancing product presentation and usability across various sectors while maintaining stability and non-brittleness.
Implementation Method 1
melting in an extruder of the material with a temperature rise from 80°C to 160°C, preferably from 150°C to 160°C
Implementation Method 2
melting in an extruder of the material with a temperature rise from 80°C to 160°C
Implementation Method 3
tempering so as to obtain the material in its stable crystalline form
Implementation Method 4
said tempering step comprising a heating step at a temperature of 160°C for 3 minutes, followed by a cooling phase at a temperature of 120°C to 130°C
Implementation Method 5
followed by a cooling phase at a temperature of 120°C to 130°C
Implementation Method 6
casting or injection into molds
Implementation Method 7
the introduced material is advantageously bubbling due to the pressure inside the extruder and the resulting expansion
Data Source
AI summary
The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of: extruding and melting the material by raising the temperature to 80ºC to 160ºC, preferably to 150ºC to 160ºC; tempering so as to obtain the material in the stable crystalline form thereof and to eliminate the bubbles in the material; and pouring or injecting into moulds. The resulting material can be used as a container.