Soft Candy DHA Oxygen Isolation via Polymeric Sugar Matrix
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Solution Overview
Problem
Fish oil and algal oil supplements in soft candy form often have a high oxidation rate due to heat, water, and oxygen sensitivity, leading to unpleasant fishy tastes or odors, which affect consumer experience and stability.
Innovation Solution
A preparation method involving the mixing of DHA-containing raw oil with antioxidants and a polymeric sugar-emulsifying agent mixture, followed by oxygen-isolation treatment to create a stable honeycomb structure, preventing oxidative deterioration and maintaining high DHA content in soft candies.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If fish oil is added to soft candy in conventional forms, then DHA content is improved, but oxidation rate increases leading to fishy taste and odor
Solution Approach 1:
The patent uses polymeric sugar as an intermediary substance to wrap and isolate fish oil particles from oxygen. The polymeric sugar forms a protective matrix that acts as a physical barrier, preventing direct contact between oxygen and fish oil, thereby eliminating fishy taste and odor while maintaining high DHA content.
Solution Approach 2:
The patent creates an oxygen-isolated microenvironment around fish oil particles using polymeric sugar. This inert environment prevents oxidative reactions by excluding oxygen, allowing fish oil to remain stable without developing fishy taste or odor during storage and processing.
2Ease of operation
If soft candy is prepared with high moisture content, then texture is improved, but oxidation rate of fish oil increases
Solution Approach 1:
The patent segments the soft candy matrix into distinct phases: oxygen-isolated fish oil particles dispersed within a polymeric sugar network. This segmentation allows the bulk material to maintain high moisture content for desirable texture while the isolated fish oil particles remain protected from oxidation.
Solution Approach 2:
The polymeric sugar forms a flexible protective shell around fish oil particles. This thin film barrier allows the soft candy to maintain its overall moisture content and texture while providing localized protection against oxidation for the fish oil components.
3Ease of manufacture
If soft candy is prepared with high processing temperature, then manufacturing is improved, but oxidative deterioration of fish oil increases
Solution Approach 1:
The patent performs preliminary oxygen isolation of fish oil particles before the main soft candy manufacturing process. By pre-forming the polymeric sugar matrix around fish oil particles, the protection is established before high-temperature processing begins, preventing oxidative deterioration during manufacturing.
Solution Approach 2:
The polymeric sugar matrix serves as a protective cushion established beforehand to shield fish oil from oxidative damage. This pre-formed protective layer absorbs and mitigates the harmful effects of high processing temperatures and oxygen exposure during manufacturing.
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 method results in soft candies with high stability and excellent flavor, reducing oxidation rates and eliminating fishy tastes or odors, thus improving the dietary supplement experience.
Implementation Method 1
mixing a polymeric sugar, an emulsifying agent, and water, and subjecting a resulting mixture to dispersion with a shearing device to obtain the oxygen-isolation preprepared solution
Implementation Method 2
adding the oxygen-isolation preprepared solution and the DHA-containing mixture to a dispersion device to allow dispersion, and allowing a resulting system to undergo equilibrium and stabilization to obtain the oxygen-isolated DHA-containing solution
Implementation Method 3
mixing and stirring a DHA-containing raw oil, a fragrance, and an antioxidant
Data Source
AI summary
Disclosed are a soft candy without a fishy taste or odor and a preparation method thereof. The preparation method includes: (1) mixing and stirring a DHA-containing raw oil, a fragrance, and an antioxidant, and allowing a resulting mixture to stand to obtain a DHA-containing mixture; (2) mixing and dispersing a polymeric sugar, an emulsifying agent, and water to obtain an oxygen-isolation preprepared solution; (3) dispersing the oxygen-isolation preprepared solution and the DHA-containing mixture, and allowing a resulting system to undergo equilibrium and stabilization to obtain an oxygen-isolated DHA-containing solution; (4) preparation of a pigment solution and an acid solution; (5) preparation of a sticky syrup; (6) mixing the sticky syrup, the oxygen-isolated DHA-containing solution, the acid solution, and the pigment solution to obtain a sugar-containing slurry; and (7) pouring the sugar-containing slurry into a soft candy mold to obtain the soft candy without a fishy taste or odor.