Solid Baking Additive with Encapsulated Enzyme Matrix
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Solution Overview
Problem
The baking industry faces challenges in convenience, flexibility, and safety due to the complexity of enzyme and yeast delivery in semi-industrial and artisan bakeries, with a need for a system that reduces dust formation and spills, and minimizes health risks associated with airborne dust from flour and enzyme handling.
Innovation Solution
A solid baking additive comprising 0.01 to 20% w/w active enzyme protein and at least 25% w/w baker's yeast, where the yeast forms a continuous matrix encapsulating the enzyme, reducing dust formation and providing a convenient, flexible, and safe delivery system through a co-formulation that maintains enzymatic activity and yeast viability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If powdered/granulated enzyme products are used as part of a powdered improver, then enzyme delivery is achieved, but pre-dosing complexity and dust formation increase
Solution Approach 1:
The patent combines enzymes and yeast into a single co-formulated solid additive product. This merging eliminates the need for separate dosing of enzymes and yeast, as well as separate pre-dosing equipment, thereby reducing device complexity while maintaining effective enzyme delivery to the baking process.
Solution Approach 2:
The solid additive serves multiple functions simultaneously: it acts as both a yeast delivery system and an enzyme delivery system. This multi-functionality allows the product to replace both yeast and enzyme premixes, eliminating the need for separate dosing equipment and simplifying the manufacturing process.
2Ease of manufacture
If powdered/granulated enzyme products are used, then enzyme delivery is achieved, but dust formation and health risks increase
Solution Approach 1:
The patent creates a composite material consisting of enzymes embedded within a yeast matrix in solid additive form. This composite structure prevents enzyme particles from becoming airborne dust, as the enzymes are bound within the yeast cells. The composite formulation maintains enzymatic activity while eliminating the health risks associated with inhaling fine enzyme dust particles.
3Object-affected harmful factors
If pre-dosed solid items containing functional bakery ingredients are used, then dust formation is reduced, but product format complexity increases
Solution Approach 1:
The patent merges enzymes, yeast, and optional baking ingredients into a single integrated solid additive product. This combination creates a unified product format that is simple to handle and apply, eliminating the complexity of managing multiple separate pre-dosed components. The merged product reduces dust formation while maintaining ease of use through a single-product formulation.
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 co-formulation of yeast and enzymes in a solid additive reduces dust formation, enhances storage stability, and ensures effective rehydration, providing a convenient and safe product that maintains enzymatic activity and yeast viability, improving baking processes while minimizing health risks.
Implementation Method 1
the yeast forms a continuous matrix encapsulating the enzyme
Implementation Method 2
maintains enzymatic activity and yeast viability
Data Source
AI summary
The invention provides a solid baking additive both baking enzymes and baker's yeast in a homogenous co-formulated form, which exhibit excellent enzyme stability.