Kenger Gum Soft Candy Texture and Heat Resistance
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Solution Overview
Problem
Conventional soft candy production methods involve high-temperature cooking processes that limit the incorporation of heat-sensitive functional components, and rely heavily on gelatin, which is not suitable for consumers avoiding animal-derived products.
Innovation Solution
The use of Kenger gum as a structure ingredient in soft candy formulation, replacing gelatin, and employing a novel production process that involves mixing all ingredients at once and cooking at a lower temperature (120°C) for a shorter duration (40 minutes), allowing for the production of soft candies with enhanced textural properties and functional components.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high-temperature cooking process (120-135°C) is used in soft candy production, then the cooking process is efficient and achieves appropriate moisture and brix values, but heat-sensitive functional components cannot be incorporated into the product
Solution Approach 1:
The patent applies parameter changes by reducing the cooking temperature from the conventional 120-135°C to a lower temperature range. This temperature parameter modification allows heat-sensitive functional components to be incorporated into the soft candy without degradation, while still achieving the desired moisture and brix values through optimized cooking time and process conditions
2Reliability
If gelatin is used as a gelling agent in soft candy, then the product achieves desired structure and texture, but it is not suitable for consumers avoiding animal-derived products
Solution Approach 1:
The patent substitutes gelatin with pectin, changing the material parameter from an animal-derived protein to a plant-based polysaccharide. This replacement maintains the gelling and texturing functions required for soft candy structure while making the product suitable for consumers avoiding animal products, including vegetarians and those with gelatin allergies
Solution Approach 2:
The patent employs composite materials by combining pectin with other hydrocolloids and functional ingredients to achieve the desired soft candy structure. This composite approach allows the plant-based pectin to replicate and enhance the functional properties previously provided solely by gelatin, while enabling incorporation of additional heat-sensitive functional components
3Ease of manufacture
If conventional soft candy formulation with gelatin and high-temperature cooking is used, then the production process is well-established, but the production time and energy consumption are high
Solution Approach 1:
The patent modifies process parameters by reducing cooking temperature and optimizing cooking time. The lower temperature cooking process, combined with the use of pectin which sets at lower temperatures, reduces the overall production time while maintaining product quality. This also reduces energy consumption compared to conventional high-temperature prolonged cooking processes
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
This approach enables the production of soft candies with improved textural properties and the ability to incorporate heat-sensitive functional components, while also catering to consumers who avoid gelatin by using a herbal alternative, Kenger gum, and reducing production time and energy consumption.
Implementation Method 1
Kenger gum is a product formed as a result of the gum-like consistent and white colored liquid that is released when the roots and leaves of the Gundelia tournefortii L. plant
Implementation Method 2
the cooking process is usually carried out at a high temperature such as 120-135° C., the cooking process is continued until the moisture and brix value of the mixture reaches the appropriate value
Data Source
AI summary
The present invention relates to the food industry and relates to the use of Kenger gum as a structure (texturing) ingredient in the soft candy formulation in the candy industry, and to the production of Kenger gum added soft candy.