Probiotic Powder Composition for Stable Fast-Melt Oral Delivery

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Solution Overview

Problem

Existing microbial compositions face challenges in maintaining the viability of microorganisms during storage and have undesirable sensory properties, particularly when administered orally in powdered form.

Innovation Solution

A microbial composition comprising probiotic microorganisms, sugar alcohol, moisture-absorbent fiber (inulin), and a powder flow agent, with a water activity of less than 0.15, packaged in a sealed container to maintain viability and improve sensory properties.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional chemical methods are used to modify starch, then starch properties can be changed, but harmful residues and health risks are introduced

Engineering Contradiction:

Improvefood safetyVSAvoidharmful residues

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The patent changes the fundamental parameter of the modification method from chemical to biological. Microbial enzymes are used to catalyze starch modification reactions, replacing traditional chemical reagents. This parameter change maintains the ability to modify starch properties while eliminating harmful chemical residues, directly resolving the contradiction between achieving starch modification and avoiding harmful substances.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent substitutes chemical systems with biological systems. Instead of using chemical reagents and catalysts, the invention employs microbial compositions and their enzymatic activities to modify starch. This substitution eliminates the introduction of harmful chemical residues while maintaining effective starch modification, addressing the food safety concern.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Adaptability or versatility

If starch is modified to improve functionality, then food product performance is enhanced, but consumer acceptance may decrease due to artificial additives

Engineering Contradiction:

Improvestarch functionalityVSAvoidconsumer rejection

Core Design Contradiction:

Adaptability or versatilityVSObject-affected harmful factors

Solution Approach 1:

The patent employs microbial compositions that naturally produce enzymes to modify starch. The microbial system essentially performs the modification service itself through its metabolic activities, eliminating the need for external chemical additives. This self-service approach allows starch functionality enhancement while avoiding artificial additives that consumers reject.

Inventive Principle:

Principle #25Self-service

Solution Approach 2:

The patent converts the potential harm of chemical modification into benefit by using biological systems. The microbial compositions, which could be seen as complex additives, actually simplify the ingredient profile by replacing multiple chemical reagents with a single biological agent that naturally performs modification without leaving harmful residues, thereby improving consumer acceptance.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

3Productivity

If chemical reagents are used for starch modification, then modification efficiency is achieved, but environmental pollution increases

Engineering Contradiction:

Improvemodification efficiencyVSAvoidenvironmental pollution

Core Design Contradiction:

ProductivityVSObject-generated harmful factors

Solution Approach 1:

The patent replaces chemical reagent-based systems with biological enzymatic systems. Microbial compositions produce enzymes that catalyze starch modification reactions with high efficiency, matching or exceeding chemical methods while being environmentally benign. This substitution maintains productivity while eliminating environmental pollution from chemical waste.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The patent changes the fundamental parameter of the modification system from chemical to biological. By using microbial enzymes as catalysts instead of chemical reagents, the system achieves comparable modification efficiency while fundamentally altering the waste profile from harmful chemical residues to biodegradable biological materials, thus resolving the environmental pollution issue.

Inventive Principle:

Principle #35Parameter changes

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 achieves storage stability and desirable sensory properties, allowing rapid dissolution in the oral cavity without liquid, effectively delivering a probiotic effect.

Implementation Method 1

The present invention relates to microbial compositions which can be used for the production of modified starch. The microbial compositions comprise one or more microorganisms and one or more enzymes.

Methodology Applied

Scientific EffectEnzymatic hydrolysis: Enzyme

Data Source

PatentEP3634446B1Probiotic microbial compositions with inulin and erythriol

Publication Date: 2026.05.20 PROBI AB LUND SE

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Figure 1(c)~1(d)
Figure 2(a)~2(b)

AI summary

The invention provides a microbial composition in the form of a powder for oral administration comprising or consisting of: (i) micro-organism, preferably probiotic bacteria; (ii) sugar alcohol, such as Erythritol and Xylitol; (iii) moisture absorbent fibre, such as inulin; (iv) a flow agent, such a silicon dioxide optionally; (v) a flavorant; and/or optionally (vi) a bulking agent, such as maltodextrin. The compositions display good storage stability, fast-melt and sensory properties. They are preferably packaged in a single dose in a sealed stick pack aluminium container.