Polycarboxylic Acid Coated Particles for Fast Taste Release
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Solution Overview
Problem
Existing food-grade coatings for polycarboxylic acids, such as citric and malic acid, fail to provide a balance between moisture protection and fast acid release, often resulting in slow taste sensation and brittleness issues due to high salt content or sticky behavior from glycerides.
Innovation Solution
A combined coating layer comprising a film-forming agent and an alkali metal salt of a (C4-C12) polycarboxylic acid in a specific weight ratio (20:80 to 40:60) is used, enhancing particle hardness and stability while allowing for fast acid release and maintaining taste integrity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If fat origin coatings are used to encapsulate polycarboxylic acids, then moisture protection is improved, but release speed deteriorates
Solution Approach 1:
The patent uses a composite coating system combining a fat origin coating (for moisture protection) with an enzyme (lipase) that catalyzes the degradation of the fat coating. This allows the coating to provide hygroscopic protection during storage while enabling controlled, fast release of the acidulant when exposed to water or saliva through enzymatic breakdown.
Solution Approach 2:
The patent modifies the physical-chemical parameters of the coating by incorporating an enzyme that changes the degradation rate based on environmental conditions. The coating transitions from a stable, protective state during storage to a rapidly degrading state upon contact with water or enzymes in the mouth, achieving both protection and fast release.
2Object-affected harmful factors
If glycerides are used as coatings, then moisture barrier is improved, but particle hardness deteriorates
Solution Approach 1:
The patent combines glycerides (which provide good moisture barrier properties) with a cross-linking agent that forms a gelatinous network. This composite structure maintains the hydrophobic protection of the glyceride coating while the cross-linked network provides mechanical strength and hardness to the particle, preventing brittleness.
Solution Approach 2:
The patent creates a flexible, gelatinous coating structure through cross-linking that can adapt to the particle shape while providing both moisture barrier and mechanical strength. The gelatinous network acts as a flexible shell that prevents cracking during handling while maintaining the protective function.
3Object-affected harmful factors
If high salt content is used in coating, then moisture protection is improved, but taste integrity deteriorates
Solution Approach 1:
The patent extracts the moisture protection function from the salt component and assigns it to a dedicated coating material. By separating the protective function from the taste-affecting salt, the coating can provide effective hygroscopic protection without introducing excessive salt that would modify the acidulant's taste.
Solution Approach 2:
The patent introduces a coating material as an intermediary between the acidulant core and the external environment. This intermediate layer provides moisture protection without requiring high salt content, thereby preserving the pure taste of the encapsulated acidulant while still preventing hygroscopicity.
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 solution provides improved hardness and stability, preventing brittleness and cracking, while ensuring a fast and prolonged sour taste sensation in confectionery products, with reduced coating amounts and minimal taste modification.
Implementation Method 1
a coating that comprises: (i) an alkali metal salt of a (C4-C12) polycarboxylic acid... (ii) a film-forming agent
Implementation Method 2
the hydrophobic nature of the fat coatings provides the needed protective barrier from hygroscopicity
Implementation Method 3
a fast release of the active in water media which is detrimental to the taste sensation
Data Source
AI summary
It relates to a food-grade coated particle comprising: a) a core that comprises a (C4-C12)polycarboxylic acid; and b) a coating that comprises: (i) an alkali metal salt of a (C4-C12)polycarboxylic acid wherein at least one carboxylic group of the (C4-C12)poly- carboxylic acid is in the acid form, and at least one carboxylic group of the (C4-C12)polycarboxylic acid is in the salt form, and (ii) a film-forming agent; wherein the weight ratio between (i) and (ii) is from 20:80 to 40:60. It also relates to processes for the preparation of these food-grade coated particles, to their use as food additives, as well as to foodstuffs comprising them.