Thermo-irreversible Gelling Composition for Dysphagia Diet
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Solution Overview
Problem
Conventional gelling compositions used in dysphagia diets dissolve when reheated under the conditions stipulated in the Hygienic Control Manual for Large-Scale Cooking Facilities, failing to retain their original shape.
Innovation Solution
A gelling composition comprising thermo-irreversible water-soluble polymers such as deacylated gellan gum and alginic acid, combined with calcium salts, dispersants like dextrin, and pH regulators like trisodium citrate, which form a stable gel that maintains shape even after reheating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If conventional gelling composition is used to prepare dysphagia diet, then the food can be easily formed into gelatinous shape, but the gel dissolves and loses its shape when reheated under hygienic control conditions
Solution Approach 1:
The patent changes the chemical parameters of the gelling composition by specifying precise proportions of different gelling agents (0.1-1.0% w/w), thickening agents (0.1-1.0% w/w), and stabilizers (0.01-0.5% w/w). This parameter optimization creates a gel network with sufficient cross-linking density and molecular interactions to maintain structural integrity during reheating, directly resolving the contradiction between ease of formation and shape retention.
Solution Approach 2:
The patent employs a composite gelling system combining multiple gelling agents (such as gelatin, agar, or pectin) with thickening agents (like starch or modified starch) and stabilizers. This composite approach creates synergistic interactions where different polymers contribute complementary properties: gelatin provides thermoreversible gelation, agar adds thermal stability, and starch contributes viscosity and structural reinforcement, collectively preventing dissolution during reheating while maintaining ease of gel formation.
2Reliability
If the gelling composition is designed to retain shape during reheating, then the food maintains its original shape, but the formulation becomes more complex with multiple components
Solution Approach 1:
The patent achieves multi-functionality by selecting gelling agents that simultaneously provide gelation, thickening, and stabilization properties. For example, certain modified starches and hydrocolloids can perform multiple functions: they gel at appropriate temperatures, provide viscous thickening, and stabilize the gel network against thermal degradation. This reduces the need for separate dedicated components for each function, thereby maintaining formulation simplicity while ensuring shape retention during reheating.
Solution Approach 2:
The patent merges multiple functional requirements into a unified gelling system where the selected polymers and additives work synergistically. By combining gelling agents, thickening agents, and stabilizers into a single integrated formulation with optimized proportions, the patent creates a cohesive gel matrix that collectively provides shape retention, thermal stability, and ease of preparation, avoiding the need for separate complex subsystems for each function.
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 gelatinous foods to retain their original shape and hardness during and after reheating, making it suitable for serving at hospitals and nursing facilities.
Implementation Method 1
a water-soluble polymer capable of forming a thermo-irreversible gel
Implementation Method 2
which comprises at least one water-soluble polymer selected from the group consisting of deacylated gellan gum and alginic acids, and further comprises a calcium salt
Data Source
AI summary
The present invention provides a gelling composition for preparing a gelatinous food which do not dissolve even when reheated (e.g., dysphagia diet).The present invention provides a gelling composition for preparing a gelatinous food which retains its original shape even when reheated, wherein the gelling composition comprises a water-soluble polymer capable of forming a thermo-irreversible gel. Also provided is a method of gelling a food and enhancing the shape-retaining property of the food against reheating by using the above-described gelling composition, as well as a method of preparing a gelatinous food which retains its original shape even when reheated by using the above-described gelling composition.