Protein Gel Matrix Preserving Probiotic Viability
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Solution Overview
Problem
Existing probiotic products, such as those described in US Patent No. 5,633,030 and JP204350679, lack a protein base and simple carbohydrates necessary to maintain the viability of Bifidus and Lactobacillus probiotics during digestion, leading to their decay before reaching the intestine.
Innovation Solution
A novel protein gel is developed containing 1.976 - 2.964 L of water, 703.375 - 951.625 g of cane sugar, 1015.83 - 1422.167 g of glucose, 195.5 - 264.5 g of protein element, 41.85 - 51.15 g of xanthan gum, 112 - 168 g of linseed flax fiber, 30 - 35 g of vitamins, 1 g of citric seed extract, 44.62 - 60.37 g of citric acid, 9 - 11 g of malic acid, 4.875 - 5.851 g of Bifidus, 1.625 - 1.950 g of Lactobacillus, and 3.325 - 3.675 ml of coloring agent, with specific temperature and humidity controls to preserve and activate the probiotics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If existing probiotic products use gelatinous agents without protein base and simple carbohydrates, then the product structure is simple and manufacturing is easier, but the probiotics cannot survive the digestive apparatus and bile exposure
Solution Approach 1:
The patent creates a composite gel matrix integrating multiple functional components: gelatinous agents (xanthan, guar) for structural stability, protein elements for nutritional support, and simple carbohydrates for energy supply. This composite structure enables probiotics to survive gastric juice and bile exposure while maintaining product manufacturability through established gelatinous product production methods
Solution Approach 2:
The gel matrix serves multiple functions simultaneously: it provides structural integrity for edible product formation, delivers nutritional components (proteins and carbohydrates) to sustain probiotics, and creates a protective environment against digestive enzymes and bile. This multi-functionality resolves the contradiction by making the complex composition work together harmoniously rather than as separate additive elements
2Reliability
If the gel product lacks protein base and simple carbohydrates, then the manufacturing process is simpler and cost is lower, but the probiotics decay before reaching the intestine
Solution Approach 1:
The patent incorporates protein elements and simple carbohydrates into the gel matrix before probiotic introduction, creating a pre-prepared nutritional environment. This preliminary action ensures that when probiotics are introduced, they immediately have access to sustenance and protective components, eliminating the need for complex post-manufacturing modifications while ensuring probiotic survival
Solution Approach 2:
The gel matrix acts as an intermediary medium that mediates between the probiotics and the harsh digestive environment. By embedding probiotics within this matrix containing proteins and carbohydrates, the system provides a buffer zone that protects probiotics during manufacturing and distribution while facilitating their survival journey through the digestive apparatus
3Ease of operation
If existing gel products focus on oral cavity properties with water retention, then adhesion to oral cavity is reduced, but digestive function in stomach and intestine is ignored
Solution Approach 1:
The patent applies local quality by providing different functional properties in different regions of the product's journey: the gel matrix structure provides water retention and low adhesion properties for oral cavity comfort, while simultaneously incorporating proteins and simple carbohydrates in specific concentrations that activate and sustain probiotics during digestive passage. Each component serves its local function optimally without compromising the other
Solution Approach 2:
The gel matrix exhibits dynamic behavior that adapts to different environmental conditions: in the oral cavity, it maintains water retention and low adhesion for comfort, while in the digestive environment, the presence of proteins and carbohydrates enables probiotic activation and survival. The system dynamically responds to pH changes, enzyme exposure, and bile concentration to provide appropriate functions at each stage
Data Source
Figure 1
AI summary
Gelatinous protein foodstuff and process for its preparation, comprising water, cane sugar, glucose, a protein element, xanthan gum, linseed fibre, vitamins, citrus seed extract, citric acid, malic acid, bifidus and lactobacilli, colouring agent and essence. This product improves human digestion and maximizes utilization of the ingested foodstuff. It permits the restoration of the intestinal flora, improves digestive function and activates the immune system when ingested regularly and continuously.