Sugar Alcohol Sanded Confectionary Cooling

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Solution Overview

Problem

Confectionaries that provide intense cooling and sweetness without undesirable odors or flavors have not been effectively developed, as existing methods using menthol and other compounds result in strong odors and bitter tastes due to their volatility, and sugar alcohols with negative heat of solution have not been used for sanding in the prior art.

Innovation Solution

A confectionary coated with a wetting syrup and sanded with crystals of sugar alcohols like xylitol or erythritol, which have a negative heat of solution, to provide immediate and intense cooling and sweet flavor effects, overcoming the limitations of dusting and incorporating sugar alcohols into the composition for surface embedding.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Temperature

If menthol and volatile compounds are used to provide cooling effect, then cooling sensation is achieved, but strong undesirable odor and bitter taste occur

Engineering Contradiction:

Improvecooling sensationVSAvoidundesirable odor and bitter taste

Core Design Contradiction:

TemperatureVSObject-generated harmful factors

Solution Approach 1:

The invention changes the chemical parameter from volatile compounds (menthol) to non-volatile sugar alcohols (xylitol, erythritol, sorbitol) that provide cooling through dissolution endothermy rather than volatility, eliminating the harmful odor and taste while maintaining cooling effect

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention converts the previously underutilized property of sugar alcohols (negative heat of solution) into a beneficial cooling mechanism, replacing the harmful volatile compounds while leveraging the dissolution process of sugar alcohols to generate the desired cooling sensation

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

2Temperature

If sugar alcohols are used for dusting, then uniform coating is achieved, but prolonged cooling effect and intense initial sweetness are not obtained

Engineering Contradiction:

Improvecooling sensation durationVSAvoidsurface treatment method

Core Design Contradiction:

TemperatureVSEase of manufacture

Solution Approach 1:

The invention inverts the conventional dusting approach by using sanding (embedding larger crystals) instead of dusting (fine powder coating), which creates varying contact depths and concentrations that prolong the cooling effect while intensifying initial sweetness

Inventive Principle:

Principle #13The other way round (Inversion)

Solution Approach 2:

The sanding process creates local variations in crystal depth and concentration on the confectionary surface, with some areas having deeper embedded crystals that release cooling effect over time while others provide immediate intense sweetness upon contact

Inventive Principle:

Principle #3Local quality

3Temperature

If sugar alcohols are used for sanding, then intense initial cooling and sweetness are achieved, but the process was not previously practiced due to high hygroscopicity concerns

Engineering Contradiction:

Improveinitial cooling intensityVSAvoidprocess feasibility

Core Design Contradiction:

TemperatureVSReliability

Solution Approach 1:

The invention applies a wetting syrup to the confectionary surface before sanding with sugar alcohol crystals, creating a bonding layer that prevents the hygroscopic sugar alcohol from absorbing moisture from the air and causing manufacturing issues

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The wetting syrup acts as an intermediary substance between the confectionary surface and the sugar alcohol crystals, facilitating adhesion of the crystals while preventing the hygroscopic sugar alcohol from directly exposing to atmospheric moisture

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 sanded confectionary achieves a prolonged cooling sensation and intense sweetness by embedding sugar alcohol crystals into the surface, enhancing the sensory experience while avoiding the drawbacks of volatile compounds, and utilizing sugar alcohols effectively for the first time in this manner.

Implementation Method 1

crystals of a sugar alcohol having a negative heat of solution

Methodology Applied

Scientific EffectNegative heat of solution: Endothermic Reaction

Data Source

PatentUS8128975B2Sugar alcohol sanded confectionary and process for making same

Publication Date: 2012.03.06 THE HERSHEY COMPANY

AI summary

A confectionary comprising a solid shaped confectionary composition sanded with a sugar alcohol having a negative heat of solution and a method of mixing same. The method involves coating solid pieces of confectionary composition with a wetting syrup and sanding the wetted pieces with sugar alcohol crystals. The confectionary is characterized by intense initial cooling and flavor release.