Low Density Chewing Gum via Supercritical CO2 Aeration
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Traditional chewing gums have high density, leading to high calorie content and increased manufacturing costs, with previous attempts to reduce density resulting in unsatisfactory aerated products or unattractive texture changes.
Innovation Solution
Aerated chewing gum is produced by injecting supercritical fluid carbon dioxide into a mixing apparatus, expanding the gum composition, and rapidly cooling it, resulting in a low-density product with a polymer content of at least 50% and reduced bulking agents, while maintaining a similar cud size to traditional gum.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional high density chewing gum is used, then manufacturing process is simple, but calorie content is high and manufacturing cost is high
Solution Approach 1:
The patent changes the physical state of carbon dioxide from gaseous to supercritical phase, enabling it to be injected into the gum base under pressure and then rapidly expand upon pressure release, creating aerated gum with lower density and calorie content while maintaining manufacturing feasibility
Solution Approach 2:
The patent uses supercritical fluid injection technology, a pneumatic/hydraulic process, to introduce carbon dioxide into the gum base under controlled pressure conditions, allowing for precise control of aeration and density without complex additional equipment
2Loss of energy
If vacuum or gas injection is applied during or after gum mixing to reduce density, then calorie content decreases, but product quality becomes unsatisfactory with small sized cud
Solution Approach 1:
The patent incorporates the aeration process during the gum mixing stage itself, rather than as a separate post-processing step. The supercritical CO2 is injected and distributed uniformly throughout the gum base before extrusion, ensuring consistent cud formation during chewing
Solution Approach 2:
The patent utilizes the phase transition of carbon dioxide from supercritical state to gaseous state upon pressure release. This controlled phase transition creates uniform bubbles throughout the gum matrix, resulting in consistent cud size and texture after chewing
3Loss of energy
If aeration step is added to reduce density, then calorie content decreases, but manufacturing complexity and cost increase
Solution Approach 1:
The patent merges the aeration process with the existing gum mixing and extrusion operations. The supercritical CO2 injection is integrated into the mixing apparatus, and the expansion occurs during extrusion, eliminating the need for separate aeration equipment and process steps
4Loss of energy
If sugar or sugar alcohol bulking agent is reduced or eliminated to lower calorie content, then calorie content decreases, but piece size and chewing texture become unattractive
Solution Approach 1:
The patent changes the physical structure of the gum by introducing controlled air pockets through supercritical CO2 aeration. This creates a lighter, aerated matrix that maintains adequate piece size and chewable texture without relying on high quantities of caloric bulking agents
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 achieves a low-density chewing gum with reduced calorie content and lower manufacturing costs, maintaining the desired cud size and texture, while stabilizing the aerated structure to prevent collapse.
Implementation Method 1
injecting supercritical fluid carbon dioxide into a mixing apparatus, such as for example, an extruder, while compounding the chewing gum product. The gum then expands upon exiting the apparatus
Implementation Method 2
The gum then expands upon exiting the apparatus (e.g., extruder) and rapidly cooling
Data Source
Figure 1~2
Figure 3~4
Figure 5
AI summary
Low density chewing gums having a density of less than 0.60 g/cc comprise at least 50% polymer and less than 40% bulking agent and filler combined. The low density chewing gum may be produced by mixing the ingredients with supercritical fluid carbon dioxide and cooling the mixture. The mixture may optionally be cut into pieces and coated.