Polyphenol-Gelatin Confection Chewing Duration
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Solution Overview
Problem
Conventional chewy confections, such as gummies and chewy grained confections, disintegrate too quickly during chewing, leaving behind non-digestible and non-edible residues, while longer-lasting chewing gums contain non-edible elastomers that must be manually removed.
Innovation Solution
A confectionary product with a polyphenol-gelatin complex in a 0.2:1 to 0.8:1 weight ratio, blended with bulking agents like erythritol, mannitol, or pectin, which disintegrates within 2 to 40 minutes of chewing, ensuring all components are digestible and edible.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of moving object
If conventional gel matrices (gummies, chewy grained confections) are used, then the confection is digestible and edible, but it disintegrates too quickly (within 1 minute) during chewing
Solution Approach 1:
The patent uses a composite gel matrix system combining gelatin with multiple polyphenolic compounds (tannic acid, gallic acid, catechins) and specific bulking agents (sorbitol, mannitol, xylitol, inulin). This composite structure creates a more stable gel network that resists disintegration longer than conventional single-component gel matrices, extending chewing time while maintaining digestibility.
Solution Approach 2:
The patent systematically varies critical parameters including gelatin concentration (4-12%), polyphenol to gelatin ratio (0.2:1 to 0.8:1), water content (15-30%), and bulking agent types to optimize the balance between chewing duration and disintegration control. These parameter adjustments allow tuning of the gel matrix properties to achieve the desired 2-40 minute chewing window.
2Duration of action of moving object
If non-disintegrating chewing gum with elastomers is used, then chewing time is extended, but non-digestible residues remain in the mouth requiring manual removal
Solution Approach 1:
The patent completely removes elastomers and non-digestible materials from the formulation, replacing them entirely with digestible components. The gel matrix is formulated to maintain structural integrity during extended chewing through polyphenol-gelatin complexation rather than relying on indigestible elastomeric networks, eliminating gum cud residue generation.
Solution Approach 2:
The patent adjusts the polyphenol to gelatin ratio (0.2:1 to 0.8:1) and water content (15-30%) to create a gel matrix with optimized mechanical properties that provides sufficient chewing resistance without requiring non-digestible materials. This parameter optimization enables extended chewing duration while ensuring complete digestibility and elimination of residues.
3Duration of action of moving object
If polyphenol-gelatin complex with high polyphenol content is used, then chewing time is extended, but the complex becomes less digestible
Solution Approach 1:
The patent optimizes the polyphenol to gelatin ratio within the range of 0.2:1 to 0.8:1, preventing excessive polyphenol content that would cause precipitation and reduced digestibility. This parameter control maintains the gel matrix stability for extended chewing while ensuring the complex remains digestible and edible.
Solution Approach 2:
The patent uses a balanced composite formulation combining gelatin with polyphenolic compounds at controlled ratios, supplemented with digestible bulking agents. This composite approach distributes the structural function across multiple digestible components rather than relying on high concentrations of a single polyphenol-gelatin complex, maintaining both chewing duration and digestibility.
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 product maintains an elastic texture for an extended chewing time without leaving residues, as it disintegrates completely under mouth conditions, meeting edibility and digestibility standards.
Implementation Method 1
a polyphenol-gelatin complex containing water, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1, wherein the polyphenol and gelatin complex is made by mixing dry gelatin with a polyphenol and water solution
Implementation Method 2
the confection disintegrates during chewing under mouth conditions in 2 to 40 minutes
Data Source
AI summary
A confectionary product, comprising a polyphenol-gelatin complex containing water, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1; and a sitable bulking agent such as erythritol, mannitol, hydrocolloid gums, modified starch, pectin, inulin, milk protein, milk protein salt, and combinations thereof; wherein the confection disintegrates during chewing under mouth conditions in 2 to 40 minutes.