Multi-Textured Chewing Gum with Confectionery Core
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Traditional chewing gums fail to provide a satisfying snack-like experience, lacking the textural and sensory attributes that consumers seek during snacking, particularly in terms of crunch, chew, and emotional satisfaction.
Innovation Solution
A multi-textured chewing gum product combining a chewing gum composition and a confectionery composition with distinct textures and flavors, designed to deliver an initial crunchy or chewy snack-like experience that transitions into a cohesive chewing gum texture, using a specific weight ratio and composition of gum base, sugar polyol, and dairy ingredients, and optionally featuring additional confectionery layers or coatings.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of moving object
If traditional chewing gum is used, then it provides a long lasting chew experience, but it does not provide a satisfying snack-like experience with crunch texture
Solution Approach 1:
The patent combines chewing gum base with confectionery ingredients (sugars, fats, dairy) to create a composite material that exhibits both gum-like chewability and snack-like crunchiness. The multi-textured structure integrates different material properties to simultaneously achieve prolonged chewing duration and initial crunch characteristics.
Solution Approach 2:
The chewing gum is divided into multiple textural layers or regions - a confectionery portion that provides initial crunch and a gum base portion that provides prolonged chew. This segmentation allows different parts of the product to fulfill different functional requirements.
2Stability of the object's composition
If traditional chewing gum composition is used, then it provides cohesive chew, but it lacks the multi-textural characteristics of snack foods
Solution Approach 1:
The patent creates a composite chewing gum system that maintains overall compositional stability while incorporating textural complexity through the integration of confectionery ingredients within the gum matrix. The stable gum base provides structural integrity while embedded confectionery elements provide varied textures.
3Adaptability or versatility
If chewing gum is designed to be snack-like, then it can satisfy snacking needs, but it may compromise the prolonged chew characteristic
Solution Approach 1:
The patent segments the product into a snack-like confectionery portion and a gum base portion. The confectionery portion satisfies snacking needs with crunch and sweet flavors, while the gum base portion ensures prolonged chew duration, allowing both functions to coexist without compromise.
Solution Approach 2:
The chewing gum product is designed to perform multiple functions - it acts as both a snack food (providing crunch and satisfaction) and traditional chewing gum (providing prolonged chew). This multi-functionality allows the single product to satisfy diverse consumer needs.
Data Source
Figure 1~2
Figure 3~4
Figure 5
AI summary
Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualities at later stages of chewing.