Leavening Agent Mixed Crystals with Crystallization Aid
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Solution Overview
Problem
Existing leavening agents in the bakery industry face issues with caking during storage under pressure, leading to unwanted large gas bubbles and cavities in baked products, which results in a high reject rate and poor shelf life, especially when using anticaking agents that fail to prevent caking effectively.
Innovation Solution
The development of mixed crystals comprising a leavening agent and a small amount (0.1 to 5000 ppm) of a crystallization aid, such as hydrophilic cellulose derivatives, which are added during crystallization to create a uniform, round, and smooth crystal structure that prevents caking and maintains flowability even under high pressure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional anticaking agents are used to prevent caking, then caking is reduced, but they fail to prevent caking effectively under pressure and lead to large gas bubbles and cavities
Solution Approach 1:
The patent changes the physical-chemical parameters of the leavening agent by creating mixed crystals with specific crystal morphology (round, smooth surfaces) through controlled crystallization processes. This fundamental change in crystal structure prevents caking at the source rather than relying on conventional anticaking agents, eliminating large gas bubbles and cavities while maintaining effective caking prevention under pressure.
2Productivity
If leavening agents are stored under pressure, then storage efficiency is improved, but caking occurs leading to poor shelf life
Solution Approach 1:
The patent applies preliminary action by pre-forming mixed crystals with caking-preventive crystal morphology during the crystallization process itself. The round, smooth crystal structure is established in advance before storage, creating an intrinsic resistance to caking that persists throughout storage under pressure, thereby maintaining shelf life without compromising storage efficiency.
3Reliability
If additional anticaking agents are added to prevent caking, then caking is reduced, but the complexity of the formulation increases
Solution Approach 1:
The patent extracts the caking prevention function from separate anticaking agents and integrates it directly into the leavening agent's crystal structure through mixed crystal formation. This eliminates the need for additional anticaking substances, simplifying the formulation while maintaining effective caking prevention through the inherent properties of the mixed crystal structure.
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 mixed crystals exhibit a noncaking crystal structure, remain flowable and lump-free during storage and use, preventing the formation of large cavities and ensuring consistent porosity in bakery products, while reducing the need for additional anticaking agents.
Implementation Method 1
mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent
Data Source
AI summary
The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.