Açai Condiment Composition for Creamy Texture and Easy Application
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Solution Overview
Problem
Existing food products based on açai do not provide a creamy texture and are difficult to handle and apply, especially when frozen, limiting their use as a substitute for condiments like ketchup, mayonnaise, and mustard.
Innovation Solution
Açai-based food composition with a creamy texture, comprising açai pulp, vinegar, 'dedo-de-moça' chili pepper, and optional flavorings, thickening agents, and salt, prepared by a method involving heating and cooling steps, allowing it to be packaged in sachets or bottles for easy use at room temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If açai is frozen and packed in plastic bags for storage, then it can be stored at room temperature, but it becomes difficult to handle and apply
Solution Approach 1:
The patent changes the physical state parameter of açai from frozen solid to liquid form, eliminating the handling difficulties associated with frozen blocks while maintaining storage stability through liquid packaging in sachets or bottles
Solution Approach 2:
The patent divides the açai product into individual serving portions packaged in sachets or small bottles, making it easy to handle and apply without needing to deal with large frozen blocks, thus improving ease of operation while maintaining stability
2Ease of operation
If açai is processed into a creamy texture with thickening agents, then it becomes easier to apply and handle, but the formulation complexity increases
Solution Approach 1:
The patent adjusts the viscosity parameter by adding controlled amounts of thickening agents (starch, corn syrup, or xanthan gum) to achieve the desired creamy texture and ease of application, while maintaining reasonable formulation complexity through specific concentration ranges
Solution Approach 2:
The patent creates a composite liquid composition combining açai pulp with vinegar, chili pepper, thickening agents, and other ingredients, achieving improved ease of application through the synergistic properties of the composite formulation
3Reliability
If açai is used as a substitute for condiments like ketchup and mayonnaise, then it provides nutritional benefits, but it lacks the creamy texture and ease of application
Solution Approach 1:
The patent changes the texture parameter of açai by adding thickening agents and controlling the liquid formulation, enabling it to provide both nutritional value and the creamy texture needed for easy application as a condiment substitute
Solution Approach 2:
The patent develops a composite liquid composition that combines açai pulp with vinegar, chili pepper, thickening agents, and other ingredients, creating a product that maintains nutritional benefits while achieving the desired texture and ease of application for condiment use
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 offers a practical, stable, and flavorful alternative to traditional condiments, providing a creamy texture and ease of application, suitable for various foods without requiring refrigeration.
Implementation Method 1
one or more thickening agents chosen from starch, corn sugar or mixtures thereof
Implementation Method 2
heating the mixture obtained in the step (b); heating the composition obtained in the step (g)
Implementation Method 3
cooling of the composition obtained in the step (h)
Data Source
AI summary
The present invention refers to açai-based food composition comprising: açai pulp, vinegar, “dedo-de-moça” chili pepper, one or more flavor adding ingredients chosen from onion, garlic, tomato or their mixtures; thickening agents chosen from starch, corn sugar or mixtures thereof; salt and sugar. The present invention further relates to a method of preparation the açai-based food composition.