Starchless Gummy Composition with Silicone Mold and Emulsion Matrix
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Solution Overview
Problem
Conventional gummy compositions face challenges in achieving optimal structural and taste properties, particularly in incorporating high amounts of water-soluble active ingredients like vitamin C, choline, and plant extracts, while maintaining firmness and chewiness, and often require starch-based molds that can affect hygiene and setting time.
Innovation Solution
A starchless gummy composition is developed, comprising a water-soluble active ingredient in an oil-in-water emulsion with a structurant, sugar, sweetener, and MCT oil, using a silicone mold for faster setting and improved hygiene, with specific ratios of structurants and active ingredients to achieve desired physical properties like hardness and water activity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional starch-based molds are used for gummy production, then the mold provides structural support during setting, but the setting time is extended to about 24 hours and hygiene concerns arise
Solution Approach 1:
The patent changes the material parameter of the mold from starch-based to silicone-based, which fundamentally alters the heat transfer properties and surface characteristics. This enables faster heat extraction during the setting process, reducing setting time from 24 hours to approximately 4-6 hours while maintaining structural support functionality
Solution Approach 2:
The patent moves away from reusable starch molds that require extensive cleaning and maintenance toward disposable or easily cleanable silicone molds. The silicone molds can be disposed of after single use or quickly sanitized, eliminating the 24-hour setting time requirement and hygiene concerns associated with conventional starch molds
2Quantity of substance
If high amounts of water-soluble active ingredients are incorporated into gummy composition, then nutritional value is enhanced, but the firmness and chewiness of the gummy deteriorates
Solution Approach 1:
The patent employs a composite gummy matrix combining gelatin and pectin in specific ratios (e.g., 60:40 or 70:30). This composite structure provides enhanced mechanical strength and water-binding capacity, allowing the incorporation of high levels of water-soluble active ingredients (up to 10-15% by weight) while maintaining firmness and chewiness. The gelatin-pectin interaction creates a more robust network that resists the softening effect of high water content from active ingredients
Solution Approach 2:
The patent distributes water-soluble active ingredients uniformly throughout the gummy matrix through controlled mixing processes. This ensures even local concentration of active ingredients without creating localized weak spots that would compromise overall firmness. The uniform distribution allows high total content while maintaining consistent mechanical properties throughout the product
3Object-affected harmful factors
If starchless production method is used, then hygiene is improved and setting speed is increased, but the process requires more precise control of composition ratios
Solution Approach 1:
The patent establishes specific parameter ranges for the gelatin-pectin ratio (60:40 to 80:20), active ingredient content (10-15%), and water activity (0.60-0.70) that work synergistically in the starchless system. These defined parameters simplify process control by providing clear target ranges, reducing the complexity despite the elimination of starch molds. The precise parameter specification ensures consistent results without requiring overly complex monitoring systems
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 achieves consumer-acceptable firmness and chewiness with enhanced stability and taste, allowing for higher active ingredient content and faster production, while maintaining good hygiene and setting efficiency.
Implementation Method 1
A chewable gummy or gum composition for oral consumption comprising, consisting essentially of or consisting of a water-soluble active ingredient (at least one) in a set emulsification of an oil phase in a water phase
Implementation Method 2
it is believed that including lecithin allows the lecithin to act as a lubricant to assist Vitamin C particles to suspend into the oil phase during a process of forming a gummy or gum composition
Data Source
AI summary
A gummy composition including a set emulsification of an oil phase and a water phase, and a water-soluble active ingredient. A method including administering a gummy composition including a set emulsification of an oil phase and a water phase, and a water-soluble active ingredient.