Suspended Saccharide Particles in Center-Fill Confectionery
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing center-filled confectionery and chewing gum products fail to provide an enhanced cooling perception and textural experience due to issues with liquid retention and stability, particularly in smaller piece sizes, where the liquid center tends to leak or migrate, affecting manufacturing and shelf-stability.
Innovation Solution
A multi-layer center-filled confectionery composition comprising a center-fill composition with a fluid carrier and saccharide particles, such as erythritol, suspended within, surrounded by a gum or confectionery region with a gum base or confectionery carrier, and optionally coated with a hard shell, which includes a polyol composition that provides a dense crystalline structure to prevent liquid migration and enhance cooling release profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a liquid center is used in center-filled confectionery products, then cooling perception and textural experience are improved, but liquid retention and stability deteriorate, causing leakage and migration
Solution Approach 1:
The patent changes the physical state of the cooling agent from liquid to solid particles. Specifically, it uses suspended polyol particles (erythritol, xylitol, mannitol, sorbitol) instead of liquid cooling agents. These particles are suspended in a fluid carrier within the center-fill composition, allowing them to provide cooling effect through dissolution in the mouth while maintaining structural integrity and preventing leakage during storage and handling.
Solution Approach 2:
The patent creates a composite center-fill composition consisting of multiple components: fluid carrier (glycerin, hydrogenated starch hydrolysate), suspended polyol particles (cooling agents), and optional thickening agents. This composite structure combines the cooling properties of solid polyols with the fluidity and stability of the carrier system, achieving both cooling perception and liquid retention.
2Productivity
If smaller piece sizes are used, then productivity and consumer convenience are improved, but liquid stability deteriorates, increasing leakage risk
Solution Approach 1:
By changing the cooling agent from liquid to suspended solid particles, the invention enables smaller piece sizes without compromising stability. The particulate nature of the cooling agents allows them to remain suspended in the fluid carrier even in small quantities, preventing leakage while maintaining the desired cooling effect in miniaturized confectionery products.
Solution Approach 2:
The fluid carrier (glycerin, hydrogenated starch hydrolysate) acts as an intermediary medium that suspends the polyol particles and maintains their distribution within the center-fill composition. This intermediary system prevents particle settling and leakage, enabling stable smaller piece sizes.
3Duration of action of moving object
If polyol particles are suspended in fluid carrier, then cooling release profile is improved, but manufacturing complexity increases
Solution Approach 1:
The patent combines multiple functions into a single center-fill composition: the fluid carrier provides structural matrix, the suspended polyol particles provide cooling effect, and optional thickening agents provide viscosity control. This merged composition is processed through standard extrusion and molding equipment, avoiding the need for separate liquid filling steps and reducing manufacturing complexity despite the multifunctional nature of the composition.
Solution Approach 2:
By controlling particle size distribution of the polyol particles and adjusting the viscosity of the fluid carrier, the invention optimizes the cooling release profile. Smaller particles dissolve faster providing immediate cooling, while larger particles provide sustained release. These parameter adjustments are made during mixing and can be incorporated into existing manufacturing processes without major equipment modifications.
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 effectively enhances the cooling perception and textural experience by maintaining the liquid center's integrity, preventing leakage, and providing a modified cooling release profile, thus improving the product's stability and consumer satisfaction.
Implementation Method 1
The suspended particles provide a cooling effect and a textural perception within the oral cavity of an individual upon consumption of the product
Implementation Method 2
which includes a polyol composition that provides a dense crystalline structure to prevent liquid migration
Data Source
AI summary
The present invention relates to compositions for a center-filled confectionery or chewing gum product. The individual confectionery or gum pieces include a center-fill composition surrounded by a confectionery or gum region and optionally further surrounded by a coating. The center-fill composition includes a fluid carrier and saccharide particles suspended therein, which impart an enhanced cooling and/or textural perception upon consumption.