Solid Fat Liquid Center Filling for High-Water Core Stability
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Solution Overview
Problem
Existing methods for preparing center-filled foods with high water content face challenges in maintaining structural integrity, flavor, and stability at normal temperatures, as they often result in high sugar content, poor texture, or require heating before consumption, making them unsuitable for long-term storage and transportation.
Innovation Solution
A liquid center-filled composition is developed using a solid fat layer with a high melting point, encapsulating a liquid core with 10-100% water content, where the solid fat layer is prepared from materials like tempered cacao or cocoa butter, ensuring stability and preventing leakage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If sugar water is used to create liquor filling by dissolving sugar at high temperature, then the liquid can be encapsulated with high fluidity, but the sugar content becomes very high and the taste of the liquid itself cannot be maintained
Solution Approach 1:
A solid fat layer is introduced as an intermediary barrier between the liquid filling and the chocolate shell. This fat layer prevents direct contact between water-based liquid and sugar, eliminating the need for high sugar content while maintaining structural integrity and fluidity of the liquid filling
Solution Approach 2:
The invention changes the physical state parameter of the encapsulating material from liquid/syrup form to solid fat form. This parameter change allows the encapsulation of high water content liquids without requiring high sugar content, as the solid fat provides sufficient structural support at room temperature
2Reliability
If high concentration Arabic gum or gum-based filling is used to prevent moisture migration, then moisture migration is prevented, but the filling is difficult to melt by saliva and forms a strong foreign body sensation
Solution Approach 1:
The invention changes the material composition parameter from gum-based filling to solid fat-based filling. Solid fat has the property of being solid at room temperature (preventing moisture migration) but melting at body temperature (easy to consume), thus resolving the contradiction between structural stability and ease of consumption
Solution Approach 2:
The solid fat layer undergoes phase transition from solid state at room temperature to liquid state at body temperature. This phase transition enables the filling to maintain structural integrity during storage while becoming easily consumable during eating, eliminating the foreign body sensation associated with gum-based fillings
3Quantity of substance
If quick-freezing method is used to maintain high water content, then the liquid filling can be maintained, but the food requires heating before consumption and cannot be stored at normal temperature
Solution Approach 1:
The invention changes the temperature parameter condition from requiring freezing temperatures to allowing room temperature storage. By using solid fat as the encapsulating material, the liquid filling can be stored at normal temperatures without freezing, making the product convenient for storage and consumption
4Reliability
If solid or soft filling is used in center-filled chocolate, then the chocolate can be made, but the filling cannot have good flowing texture at normal temperature
Solution Approach 1:
The solid fat filling undergoes phase transition when consumed: it remains solid at room temperature providing structural integrity, but melts at body temperature providing flowing texture. This temperature-dependent phase transition resolves the contradiction between maintaining structural integrity during storage and achieving flowing texture during consumption
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 composition allows for high water content liquids to be encapsulated without leakage, maintaining flavor and texture, enabling long-term storage and transportation without the need for immediate consumption.
Implementation Method 1
a liquid center-filled composition including a solid fat layer and a liquid core enclosed within the solid fat layer
Implementation Method 2
the solid fat layer is water-insoluble, the water in the liquid core does not dissolve the chocolate in the outer layer
Implementation Method 3
the solid fat layer can be melted at a melting point of 20-45° C.... the solid fat layer can be melted at human body temperature
Data Source
AI summary
Disclosed are a liquid center-filled composition and a preparation method and use thereof. The liquid center-filled composition comprises a solid fat layer and a liquid core enclosed within the solid fat layer. The water content of the liquid core is 10-100%. Solid fat is adopted innovatively as a shell layer in the present disclosure, which realizes the coating for liquid with high water content, and the variety of the liquid cores that can be coated is greatly increased. The prepared liquid center-filled compositions can be widely applied to center-filled food to obtain different flavors and tastes, and have great commercial application prospects. Moreover, the liquid center-filled composition prepared according to the present disclosure has the advantages of high stability and the liquid core being difficult to leak, so that long-distance transportation and long-time storage become feasible, thereby having great potential and practical significance.