Pectin Gel Composition With Slow-Dissolving Ions for Warm Gelation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional gel food products require cooling and solidification after dissolution, making them cumbersome to prepare industrially and unsuitable for home use, and non-uniform gel compositions have complex preparation procedures.
Innovation Solution
A particulate composition comprising pectin, a divalent metal ion, and an acid component, where these components are made to slowly dissolve in water, allowing for rapid formation of a non-uniform gel composition that can be solidified in a warm state.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional gel food products are prepared by heating and dissolving pectin and divalent metal ions, then the gel can be formed, but the process requires cooling and solidification which increases work time and makes preparation cumbersome
Solution Approach 1:
The patent changes the physical form of divalent metal ions from soluble salts to insoluble granules, and modifies the gelation mechanism by using acid components to protonate pectin carboxyl groups. This parameter change allows gelation to occur at room temperature without requiring heating and cooling cycles, thus reducing work time while maintaining ease of preparation
Solution Approach 2:
The patent replaces the thermal mechanism (heating and cooling) with a chemical mechanism (acid-induced protonation of pectin). Instead of using heat to dissolve and cool to solidify, the system uses acid components to chemically modify pectin and trigger gelation at room temperature, eliminating the need for thermal processing steps
2Adaptability or versatility
If non-uniform gel compositions are prepared by mixing different types of gels, then unique textures are achieved, but the preparation procedures become cumbersome and unsuitable for home use
Solution Approach 1:
The patent segments the gel composition into two distinct components: pectin granules (providing gelation) and insoluble divalent metal ion granules (providing unique texture). This segmentation allows each component to perform its specific function independently, creating non-uniform texture without requiring complex mixing procedures
Solution Approach 2:
The patent creates a composite material system combining pectin, insoluble divalent metal ions, and acid components. This composite approach generates non-uniform gel structures with unique mouthfeels through the interaction of different material types, while the formulation is designed for simple home preparation
3Productivity
If divalent metal ions and acid components dissolve rapidly in water, then the gel forms quickly, but the gelation process becomes uniform and loses unique texture characteristics
Solution Approach 1:
The patent uses insoluble granules with porous or rough surfaces that slowly release divalent metal ions through gradual dissolution. This slow release mechanism allows the gel to form uniformly in terms of timing, while the granular structure itself creates non-uniform texture characteristics in the final gel product
Solution Approach 2:
The patent pre-forms insoluble granules containing divalent metal ions before use. These granules are prepared in advance and then mixed with pectin and acid components in water. The preliminary formation of granules ensures slow, controlled release of metal ions during gelation, creating both speed and non-uniformity simultaneously
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 easy preparation of non-uniform gel compositions at home or in restaurants, reducing work time and load, and providing unique mouthfeel and texture characteristics.
Implementation Method 1
A gel food product using pectin is produced by adding pectin and divalent metal ions to water, which is heated and dissolved, and cooled to be gelated.
Implementation Method 2
the divalent metal ion component and/or the acid component has been made to slowly dissolve in water
Data Source
AI summary
The purpose of the present invention is to provide a particulate composition, a gel composition and a food product. A particulate composition according to the present invention which is used to prepare a gel composition by mixing the same with water, wherein pectin, a divalent metal ion component and an acid component are contained therein, and the divalent metal ion component and/or the acid component are slowly dissolved in the water.