Modelling Dough Stability Using Low Vapour Pressure Solvents
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Solution Overview
Problem
Starch-based modelling compounds are prone to drying out when exposed to ambient air, leading to a loss of texture and play value, and are difficult to revive, especially at varying humidity levels, causing issues with moulds and extruders used by children.
Innovation Solution
Formulating a modelling dough with starch-containing flour and a low vapour pressure polar solvent, such as glycerol, which reduces drying and maintains stability across different humidity levels, allowing for storage without airtight containers and improved handling properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If starch-based modelling compounds use water as a binder, then the dough has desirable feel and texture, but it dries out when exposed to ambient air and requires sealed containers for storage
Solution Approach 1:
The patent changes the chemical composition parameters by replacing water with low-vapour-pressure polar solvents (glycerol, propylene glycol, ethylene glycol) having vapour pressures below 2 kPa at 25°C. This parameter change maintains the dough's workability while eliminating the drying problem associated with water-based formulations.
Solution Approach 2:
The patent creates a composite binder system combining low-vapour-pressure polar solvents with starch-containing flours. This composite material approach allows the dough to exhibit both the desirable handling properties of water-based doughs and the storage stability of non-aqueous systems.
2Ease of operation
If starch-based modelling compounds contain large amounts of water (50% or more), then the dough is easy to manipulate, but it dries out quickly and becomes difficult to revive
Solution Approach 1:
The patent fundamentally changes the solvent parameter from water (high vapour pressure, evaporates quickly) to low-vapour-pressure polar solvents. This parameter change allows the dough to remain manipulative without the rapid evaporation that causes drying and hardening in water-based systems.
3Reliability
If non-drying clays such as Plasticine are used, then the material does not dry out, but it leaves residue on hands and can be tacky under warm conditions
Solution Approach 1:
The patent changes the chemical composition from hydrocarbon-based clays to starch-based dough with low-vapour-pressure polar solvents. This parameter change eliminates the residue and tackiness problems of traditional non-drying clays while maintaining their drying resistance.
4Ease of operation
If starch-based dough is left exposed to ambient air, then it is accessible for use, but it becomes hard over time and loses play value
Solution Approach 1:
The patent changes the volatile content parameter by replacing water with non-volatile or low-volatility polar solvents. This parameter change allows the dough to be left exposed to air without the composition instability and hardening that occurs with water-based doughs.
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 dough retains its texture and pliability over time, even at high humidity, reducing the need for special storage and minimizing residue issues in moulds and extruders, while being non-sticky and easy to use.
Implementation Method 1
at least one low vapour pressure polar solvent with a vapour pressure at 25°C of less than 2 kPa
Implementation Method 2
Heating an aqueous starch solution induces gelatinization, during which the crystal structure of starch granules is disrupted, and the starch granules absorb water and hydrate, and the viscosity of the solution increases
Implementation Method 3
Directly from the time when a freshly-made starch gel is cooled the retrogradation process starts. This involves reassociation of starch molecules by alignment of linear amylose chains and the linear regions of amylopectin molecules and formation of inter-molecular hydrogen bonds
Data Source
AI summary
The present invention relates to modelling doughs comprising; a) at least one starch-containing material; b) at least on low vapour pressure polar solvent; and c) an aqueous component. Typically the doughs will also contain optional ingredients such as softeners, preservatives and/or additives. The invention further relates to filled doughs comprising the modelling doughs incorporating an inert filler and to methods for the production of both the modelling dough and the filled dough.