Vinegar Preparation TRIZ Cases
- Acetic Acid Beverage Composition for Odor Masking and Body Sensation
Specific aroma components suppress acetic acid and pungent odors in acid-containing foods or drinks while preserving fresh smell and fuller body.
- Stevia-Infused Wine Vinegar Fermentation for Sugar-Free Flavor Complexity
Controlled double fermentation with Stevia leaves creates wine vinegar with natural sweetness, acidity, and bitterness without added sugar.
- Malic-Acid Beverage Composition for Reduced Throat Irration
Specific levels of 2-methoxy-4-ethylphenol and diethyl succinate reduce acetic acid throat irritation while preserving refreshing sourness and ripe apple notes.
- Antioxidant Vinegar for Light-Colored Oil-in-Water Emulsions
A heat-processed plant vinegar inhibits oil oxidation in oil-in-water emulsions while preserving light color and reducing EDTA use.
- Vinegar Salt Herb Extract Method Reducing Acetic Acid Loss
Neutralizing vinegar with alkali metals creates a salt solvent for infusing herbs and spices without complex distillation.
- Acetic Acid Composition with Butyric Acid and Quercetin for Flavor Masking
A composition combining acetic acid, butyric acid, and quercetin in specific weight ratios to enhance biological activity.
- Acetic Acid Beverage Odor Suppression via Masking Agents
Butyl propionate and isoamyl acetate suppress pungent odors in acetic acid drinks, enabling daily consumption for health benefits.
- Odor Reduction Composition Using Polyphenol and Organic Acid
A composition containing polyphenol, ethanol, and organic acid reduces trimethylamine levels in food products.