Acidic Extracts Preventing Sedimentation in Beverages
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Chicken extract and consommé with neutral pH cause sedimentation and an unpleasant taste when added to acidic beverages, and compound A is poorly soluble in water, making it difficult to incorporate into acidic beverages effectively.
Innovation Solution
Development of acidic extracts with a pH of less than 5, containing compound A at concentrations of 1 μg/100 g or more, and a process involving pretreatment, acid treatment, and filtration to ensure solubility and prevent sedimentation, using acids like phosphoric acid, malic acid, or citric acid.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If neutral pH chicken extract is added to acidic beverages, then compound A is provided in the beverage, but sedimentation occurs and unpleasant taste is generated
Solution Approach 1:
The patent changes the pH parameter of the chicken extract from neutral to acidic (pH 2.0-4.5) to match the beverage environment. This parameter change prevents sedimentation and maintains beverage stability while preserving compound A content, directly resolving the contradiction between providing compound A and maintaining stability.
2Quantity of substance
If neutral pH chicken extract is added to acidic beverages, then compound A is provided in the beverage, but unpleasant taste and grainy feeling are generated
Solution Approach 1:
By adjusting the pH parameter of the extract to acidic range (2.0-4.5), the patent eliminates the unpleasant taste and grainy feeling that occur with neutral pH extracts. This parameter change improves taste quality while maintaining compound A provision.
3Quantity of substance
If compound A is simply added to beverages, then compound A is provided in the beverage, but solubility problem occurs
Solution Approach 1:
The patent uses chicken extract as an intermediary vehicle to deliver compound A to the beverage. The extract provides a soluble medium that carries compound A, resolving the solubility issue that would occur with direct addition of pure compound A.
Solution Approach 2:
The patent adjusts pH parameters to enhance the solubility of compound A within the extract matrix, ensuring reliable dissolution and prevention of precipitation when added to beverages.
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 acidic extracts can be added to beverages without causing sedimentation, maintaining flavor and texture, and providing a high concentration of compound A for improved learning motivation, suitable for long-term consumption.
Implementation Method 1
an acid treatment step in which an acid is added
Data Source
AI summary
The present invention aims to provide extracts available for use in acidic beverage production and containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, which is a useful substance with an improving effect on learning motivation.When an acid treatment step is included in the production of extracts containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, it is possible to obtain acidic extracts which cause no sedimentation even when added to beverages. The extracts of the present invention can be added to beverages and so on without impairing the taste inherent to foods and beverages, and can be used for production of acidic beverages preferred by most consumers.