Plant-Based Enteric Coating for Nutrient Protection

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Solution Overview

Problem

Conventional nutraceutical and phytochemical food additives are ineffective in promoting health and nutrition due to degradation during processing and digestion, as they are broken down in the stomach before reaching the intestines where absorption occurs.

Innovation Solution

A plant-derived composition comprising a water-soluble polysaccharide and a water-insoluble protein, such as cranberry, hemp, pea, or rice protein, is used to create an enteric coating that stabilizes and protects micronutrients, phytochemicals, and nutraceuticals, allowing them to resist stomach acid and release in the intestines for absorption.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional nutraceutical and phytochemical food additives are used, then they can be added to food products, but they are digested and broken down in the stomach before reaching the intestines where absorption occurs

Engineering Contradiction:

Improveeffectiveness of nutraceutical absorptionVSAvoidstomach acid degradation

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent uses an enteric coating as an intermediary barrier between the nutraceutical/phytochemical additives and the stomach acid environment. This coating allows the additives to pass through the stomach intact and only releases them in the intestines where absorption can occur, thus protecting them from harmful gastric conditions while enabling their beneficial effects.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent applies a flexible enteric coating film to encapsulate the nutraceutical and phytochemical additives. This thin film barrier protects the sensitive compounds from stomach acid degradation while allowing them to be released in the appropriate location (intestines) for absorption, resolving the contradiction between protection and delivery.

Inventive Principle:

Principle #30Flexible shells and thin films

2Stability of the object's composition

If heating processes are used to stabilize and preserve nutrients and phytochemicals, then preservation is improved, but a relatively large percentage of nutritional value is still lost during subsequent processing

Engineering Contradiction:

Improvestability of nutrients and phytochemicalsVSAvoidloss of nutritional value

Core Design Contradiction:

Stability of the object's compositionVSLoss of substance

Solution Approach 1:

The patent applies enteric coating as a preliminary protective action before the nutraceutical and phytochemical additives undergo subsequent processing. This pre-protection ensures that the compounds remain stable and intact through processing steps, minimizing nutrient loss while maintaining their beneficial properties for later absorption.

Inventive Principle:

Principle #10Preliminary action

3Duration of action of stationary object

If processed foods are used to replace natural foods, then convenience and shelf-life are improved, but nutritional benefits are reduced due to damage to natural nutrients during processing

Engineering Contradiction:

Improveshelf-life of processed foodsVSAvoidloss of natural nutrients

Core Design Contradiction:

Duration of action of stationary objectVSLoss of substance

Solution Approach 1:

The enteric coating acts as an intermediary protective layer that allows processed foods to maintain their shelf-life and convenience while preserving the nutritional value of added nutraceuticals and phytochemicals. The coating protects these sensitive compounds from degradation during processing and storage, enabling processed foods to deliver genuine nutritional benefits.

Inventive Principle:

Principle #24Intermediary (Mediator)

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 composition effectively preserves nutritional value and extends shelf-life by protecting beneficial compounds from degradation during processing and digestion, ensuring they are available for absorption in the intestines, thereby enhancing health and nutrition.

Implementation Method 1

Methodology Applied

Scientific EffectEnteric coating:

Data Source

PatentUS10499677B2Plant-based enteric coating composition

Publication Date: 2019.12.10 PERRY STEPHEN C

AI summary

Compositions and methods are described that promote health and increase a shelf-life of foods. The compositions may feature mixtures of fatty acids, vegetable gums, and oligosaccharides. When introduced into a food article, the compositions can act as a protective barrier for micronutrients, phytochemicals, and nutraceuticals such as may be found in food products, for example food additives, as the food products are stored and as the food products are being digested. The compositions can stabilize food products during prolonged storage and as ingested food products move through the digestive tract so that nutrients are available for absorption in a consumer's intestines. Methods for producing food additives using the compositions are also described.