Shellac Coating for Frozen Bakery Gloss Retention

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Solution Overview

Problem

Frozen bakery products with icing or frosting coatings lose their shine or gloss when thawed, making them appear less fresh to consumers.

Innovation Solution

Applying an edible, ethanol-soluble, glossy film-forming material such as shellac or zein to the sweetened edible coating before freezing, which helps maintain the gloss of the product after thawing.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Duration of action of stationary object

If the product is frozen and then thawed, then the product can be stored and transported, but the icing loses its gloss and shine

Engineering Contradiction:

Improvestorage durationVSAvoidsurface gloss

Core Design Contradiction:

Duration of action of stationary objectVSShape

Solution Approach 1:

The patent applies a shellac coating to the icing layer before freezing the product. This preliminary protective action prevents the icing from losing its gloss during subsequent thawing, as the shellac forms a protective barrier that maintains the surface properties of the icing throughout the freeze-thaw cycle.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent creates a composite structure by combining the original icing layer with a shellac coating layer. This composite material approach allows the shellac to provide protective functions while the icing maintains its flavor and texture properties, achieving both preservation and quality maintenance.

Inventive Principle:

Principle #40Composite materials

2Shape

If a protective coating is applied to maintain gloss, then the surface appearance is preserved, but the manufacturing process becomes more complex

Engineering Contradiction:

Improvesurface glossVSAvoidcoating process complexity

Core Design Contradiction:

ShapeVSDevice complexity

Solution Approach 1:

The patent optimizes the shellac coating parameters including concentration (typically 5-20% shellac in ethanol), application method (spray, dip, or brush), and drying conditions. By controlling these parameters, the coating process achieves effective gloss preservation with minimal added complexity to the manufacturing process.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses ethanol as an intermediary solvent to apply the shellac coating. The ethanol solution allows for easy application and rapid drying, creating a simple two-step process (apply coating, let dry) that adds minimal complexity while effectively preserving the icing's gloss.

Inventive Principle:

Principle #24Intermediary (Mediator)

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 shellac or zein coatings significantly reduces the loss of gloss in thawed frozen bakery products, maintaining their appearance and perceived freshness over time.

Implementation Method 1

coating the product prior to freezing with an edible, ethanol soluble, glossy film forming material such as shellac and/or zein

Methodology Applied

Scientific EffectFilm forming:

Implementation Method 2

edible, ethanol soluble, glossy film forming material

Methodology Applied

Scientific EffectEthanol solubility: Solvation

Data Source

PatentUS11570995B2Coating for iced or glazed frozen food products

Publication Date: 2023.02.07 MANTROSE HAEUSER CO INC

AI summary

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.