Salt-Starch Powder Binding Bouillon Tablets
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Solution Overview
Problem
Existing methods for manufacturing bouillon tablets face challenges such as post-hardening, crust formation, and difficulty in ensuring homogeneous water distribution, leading to quality defects and inefficient binding systems.
Innovation Solution
A process for producing a salt-starch powder by mixing salt, starch, and water, followed by drying and milling, which results in a co-processed powder that provides improved binding properties and flowability, allowing for higher starch content and reduced salt content in bouillon tablets.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If sticking agents are used to bind bouillon tablets with low fat contents, then binding strength is improved, but crust formation and lumps occur leading to quality defects
Solution Approach 1:
The patent introduces a starch-based binding system as an intermediary substance that replaces traditional sticking agents. The starch granules absorb water and gelatinize to provide binding without causing crust formation or lumps, thus mediating between the need for binding strength and quality uniformity
Solution Approach 2:
The patent changes the physical-chemical parameters of the binding system by using starch granules that undergo gelatinization at controlled temperatures. This parameter change allows the binding mechanism to occur through starch gel formation rather than through hygroscopic amorphous ingredients, eliminating crust formation while maintaining binding strength
2Strength
If water is added to activate sticking agents, then binding properties are improved, but homogeneous distribution becomes difficult and storage time increases
Solution Approach 1:
The patent applies preliminary action by pre-mixing the starch with the bouillon powder components before tabletting. The starch is already distributed homogeneously in the powder mixture, so when water is added during tabletting, the binding action occurs immediately without requiring extended storage time for water absorption and equilibrium
3Strength
If fat is used as the main binding ingredient in bouillon tablets, then structural integrity is improved, but nutritional quality deteriorates due to saturated fatty acids
Solution Approach 1:
The patent changes the chemical composition parameter of the binding system by replacing fat-based binders with starch-based binders. The starch provides structural integrity through gelatinization and gel formation, eliminating the need for saturated fatty acids while maintaining tablet strength and stability
Solution Approach 2:
The patent creates a composite binding system using starch granules that combine structural support functions previously provided by fat. The starch-based composite material provides both binding strength and nutritional improvement by replacing saturated fats with a healthier carbohydrate-based binder
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 use of the salt-starch powder increases the hardness of bouillon tablets while maintaining crumbliness, leading to faster dissolution times and enabling the production of tablets with reduced salt content and higher fiber content without capping or breakage.
Implementation Method 1
dissolution of the salt in the water
Implementation Method 2
drying the mixture
Data Source
AI summary
The present invention relates to a salt-starch powder, in particular to a process for preparing a salt-starch powder with binding properties. The process comprises mixing salt, starch and water before, during or after dissolution of the salt in the water, followed by drying the mixture and optionally milling to obtain a salt-starch powder.