Acid-Oil Dispersion Coating for Sour Cereal
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Solution Overview
Problem
Ready-to-eat cereals with acid coatings curdle milk due to pH reduction, causing protein precipitation, and existing solutions fail to effectively delay or prevent this curdling while maintaining a sour flavor.
Innovation Solution
An acid-oil dispersion coating is applied to cereal pieces, where the acid component is dispersed in an oil component with specific particle size and concentration ranges, and the oil component has a controlled dropping point, forming a solid coating that limits milk contact with the acid, thereby delaying curdling and providing a sour flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If an acid coating is applied to cereal pieces to provide sour flavor, then the sour flavor is improved, but milk curdling occurs due to pH reduction
Solution Approach 1:
The patent introduces an oil component as an intermediary substance between the acid coating and milk. The oil forms a barrier layer that mediates the interaction, allowing the acid to provide flavor while preventing direct contact with milk that would cause curdling. This intermediary approach resolves the contradiction by enabling the beneficial effect (sour flavor) while blocking the harmful effect (curdling).
Solution Approach 2:
The patent employs a thin film coating composed of oil and acid dispersed in the oil. This thin film acts as a protective shell on the cereal piece surface that is flexible enough to adhere to the cereal while being sufficient to prevent milk from contacting the acid. The film structure allows the acid to remain contained yet accessible for flavor release, solving the curdling problem while maintaining sour flavor.
2Manufacturing precision
If the acid component particle size is reduced to improve dispersion, then coating uniformity is improved, but acid becomes more accessible to milk causing faster curdling
Solution Approach 1:
The patent optimizes the particle size parameter of the acid component to a specific range (95-99% passing through a No. 30 sieve) to balance two competing requirements: fine enough particles for uniform dispersion and coating quality, but not so fine that they become overly accessible to milk. This parameter optimization resolves the contradiction by finding the optimal point where both coating uniformity and curdling resistance are achieved.
Solution Approach 2:
The patent creates a composite material system combining acid particles dispersed in an oil matrix. This composite structure allows the acid to be uniformly distributed throughout the coating (improving manufacturing precision) while the oil matrix acts as a protective medium that controls acid accessibility to milk, thereby delaying curdling. The composite approach simultaneously achieves both objectives.
3Stability of the object's composition
If the oil component dropping point is increased to improve coating stability, then coating integrity is improved, but acid accessibility to milk increases causing curdling
Solution Approach 1:
The patent specifies a dropping point parameter for the oil component (70-150°F) to optimize the balance between coating stability and acid accessibility. By controlling the oil's melting characteristics within this range, the coating remains stable and intact during storage and handling, yet the oil remains sufficiently fluid at consumption temperatures to allow controlled acid release, preventing excessive curdling while maintaining coating integrity.
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 acid-oil dispersion coating effectively delays milk curdling and imparts a sour flavor to the cereal pieces, maintaining their texture and flavor profile while preventing milk curdling, even when exposed to conventional consumption temperatures.
Implementation Method 1
an acid component that is dispersed in an oil component, wherein the acid component comprises particles that comprise one or more edible acids
Implementation Method 2
decreasing the temperature of deposited acid-oil dispersion so that the oil component is in a solid state thereby forming the sour-coated cereal piece
Implementation Method 3
the oil component has a dropping point as determined according to AOCS Cc18-80 that is in a range of about 70° F. to about 150° F.
Data Source
AI summary
An acid-oil dispersion composition for use in coating a cereal piece. The acid-oil dispersion composition comprising an edible acid particles dispersed in an edible oil component, wherein the acid particles are in a range of about 1 wt % to about 25 wt % of the acid-oil dispersion composition; and wherein the edible oil component is at an amount that is in a range of about 75 wt % to about 99 wt % of the acid-oil dispersion composition.