Particulate Starch Casting for Rubber-Elastic Gummi Texture
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional methods using long-chain starch in confectionery production result in excessively high viscosity, making it impossible to cast rubber-elastic confectionery products with Mogul technology, as the viscosity exceeds the pourability limit, preventing the processing of recipes with high long-chain starch content.
Innovation Solution
The use of particulate starch, which is compact and soluble in the liquid phase, allowing for low initial viscosity processing with Mogul technology, enabling the development of rubber-elastic textures by dissolving and swelling post-shaping, thus avoiding the viscosity issues associated with traditional long-chain starch recipes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If long-chain starch is used to achieve rubber-elastic texture, then the texture quality is improved, but the viscosity becomes excessively high making casting impossible
Solution Approach 1:
The patent applies parameter changes by controlling the particle size of starch to a specific range (1-500 μm) and adjusting the pouring temperature to a lower range (0-90°C). These parameter changes allow long-chain starch to achieve rubber-elastic texture while maintaining castability, as the fine particle size and temperature control prevent excessive viscosity buildup during the casting process.
Solution Approach 2:
The patent applies preliminary action by pre-processing the starch into particulate form with controlled particle size before mixing with the casting compound. This preliminary particle size reduction ensures that when the compound is poured into molds, the starch particles can properly distribute and gelatinize to form the desired rubber-elastic texture without creating excessive viscosity that would prevent casting.
2Strength
If high long-chain starch content is used for rubber-elastic properties, then the product texture is improved, but the processing window is reduced due to viscosity constraints
Solution Approach 1:
The patent changes the particle size parameter of starch to 1-500 μm and controls the pouring temperature to 0-90°C, which extends the processing window. These parameter changes allow the compound to remain processable longer while still achieving the desired rubber elasticity, as the fine particles gelatinize more uniformly and predictably.
Solution Approach 2:
The patent applies dynamics by optimizing the balance between particle size, temperature, and starch content to create a compound that maintains workable viscosity during the processing window. The dynamic interaction between these parameters allows high long-chain starch content to be processed effectively, extending the time available for manufacturing while achieving the target rubber-elastic properties.
3Adaptability or versatility
If long-chain starch is used to replace gelatin, then the product composition is improved (no gelatin required), but the viscosity exceeds the pourability limit
Solution Approach 1:
The patent applies parameter changes by reducing the pouring temperature to 0-90°C and controlling starch particle size to 1-500 μm. These changes enable gelatin-free formulations using long-chain starch to maintain pourability, as the lower temperature and fine particle size prevent excessive viscosity while still allowing the starch to gelatinize properly after casting to achieve the desired texture.
Solution Approach 2:
The patent applies preliminary action by pre-grinding starch into fine particles (1-500 μm) before formulation. This preliminary size reduction ensures that when gelatin-free compounds with long-chain starch are prepared, they maintain adequate pourability for casting, while the fine particles will subsequently gelatinize to provide the necessary rubber-elastic texture in the final product.
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
Enables the production of rubber-elastic confectionery products with high long-chain starch content by maintaining low initial viscosity during processing, allowing for the creation of homogeneous cast products with optimized texture and processing windows.
Implementation Method 1
After adding the particulate starch, the viscosity is initially only slightly increased because the particulate starch is suspended in the liquid phase. In this state, the particulate starch has not yet dissolved in the liquid phase and processing using Mogul technology is still very feasible. Only when the particulate starch begins to dissolve does the viscosity of the mixture of liquid phase and starch increase
Implementation Method 2
it is necessary that the particulate starch is preferably completely dissolved or swollen. The homogeneous mixture was only created after the shaping and not before
Implementation Method 3
After casting in starch powder molds, the cast article solidifies, triggered by cooling, gel formation and reduction of the water content through diffusion into the starch powder
Implementation Method 4
After casting in starch powder molds, the cast article solidifies, triggered by cooling, gel formation and reduction of the water content through diffusion into the starch powder
Data Source
AI summary
The invention relates to a novel Mogul procedure for manufacturing sweets, in particular starch-based gummi candies, which have a comparable texture to gelatin-based gummi candies, with at least one portion of the starch not being completely dissolved until after the pouring into the form of the confection article. In comparison to previous Mogul technology, the casting mass is poured at a comparatively low temperature, and the gelling and/or settling occurs at a comparatively high temperature.