Multilayer Confectionery Forming Drums for Adhesion and Oozing Control
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Solution Overview
Problem
Conventional methods for manufacturing multilayer confectionery products face challenges such as layer oozing, insufficient adhesion, and processing inefficiencies, particularly when incorporating chewing gum layers, due to differences in viscosity and composition.
Innovation Solution
The use of multiple sets of forming drums to separately form and temperature-control each confectionery layer, allowing for precise thickness and viscosity adjustment, eliminating the need for high-shear extruders and rolling rollers, and enabling laminated products with improved adhesion and reduced energy consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional high-shear extruders and rolling rollers are used to form confectionery layers, then the layers can be formed, but layer oozing and slipping occur due to viscosity differences
Solution Approach 1:
The patent changes the physical state parameters of the confectionery layers by controlling temperature and viscosity. Each layer is heated to a specific temperature range (e.g., 30-50°C for gum layers, 20-40°C for candy layers) to achieve optimal viscosity for lamination, preventing both oozing and slipping by matching the viscosity of adjacent layers during the bonding process
Solution Approach 2:
The patent applies preliminary action by pre-heating and pre-viscosifying each layer before lamination. The layers are prepared in advance with controlled temperature and viscosity characteristics, then laminated in a predetermined sequence while maintaining their viscosity parameters, ensuring proper adhesion without oozing or slipping
2Ease of manufacture
If traditional gum making processes with multiple rollers are used, then gum layers can be formed, but the process is time-consuming and involves significant machinery
Solution Approach 1:
The patent merges multiple separate operations (mixing, forming, conditioning, and lamination) into a single integrated continuous process. All layers are formed and laminated simultaneously on a continuous basis, eliminating the need for separate conditioning rooms and multiple processing stages, thereby reducing both equipment complexity and production time
Solution Approach 2:
The patent implements continuous action by maintaining constant temperature, viscosity, and lamination conditions throughout the process. The continuous lamination process operates without interruption, with layers being continuously formed, bonded, and processed, eliminating idle time between operations and maximizing equipment utilization
3Adaptability or versatility
If layers with different viscosities are laminated, then diverse confectionery compositions can be combined, but the layers do not adhere sufficiently and slide against each other
Solution Approach 1:
The patent changes the viscosity parameter of each layer dynamically during the lamination process by controlling temperature. Layers with inherently different viscosities (e.g., soft gum vs. harder candy) are both adjusted to matching viscosity ranges through temperature control, enabling diverse confectionery compositions to be laminated successfully without sliding
Solution Approach 2:
The patent uses temperature as an intermediary parameter to mediate between layers of different compositions. By adjusting the temperature of each layer, the viscosity of each is modified to create compatibility between dissimilar materials, allowing diverse confectionery layers to bond effectively despite their different inherent properties
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 results in uniformly thick layers with minimal oozing and slipping, enhances production efficiency, preserves sensitive ingredients, and reduces energy and cleaning time, facilitating the creation of visually and sensorially appealing multilayer confectionery products.
Implementation Method 1
separately altering a temperature of each layer
Implementation Method 2
laminating the layers to form a multilayer confectionery product
Data Source
AI summary
A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.