Aerated Fruit Puree Stability via Emulsifier
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Solution Overview
Problem
Freeze-dried aerated products face challenges with physical instability and reduced hardness, which affects their stability and dissolvability, particularly due to hydration issues before freeze-drying and difficulties in maintaining sensory attributes and consumer safety.
Innovation Solution
A composition comprising a fruit or vegetable ingredient, preferably pureed, combined with lactylated mono and diglycerides as an emulsifier, along with optional starches, gums, and whipping aids, is processed to achieve a balanced viscosity, hardness, and dissolvability, ensuring physical stability and consumer acceptance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If the aerated product is hydrated before freeze-drying, then the processing is easier, but the physical stability deteriorates and fragility increases
Solution Approach 1:
The patent applies preliminary action by adding the emulsifier to the fruit puree before aeration and freeze-drying. This pre-addition ensures the emulsifier is already distributed in the matrix before water is removed, preventing physical instability and fragility that would occur if hydration were attempted after freeze-drying.
Solution Approach 2:
The emulsifier acts as an intermediary substance between the fruit puree components and air bubbles. It stabilizes the aerated structure by reducing surface tension and preventing coalescence of air pockets, thereby maintaining physical stability throughout the freeze-drying process without requiring post-process hydration.
2Ease of operation
If increased aeration is applied, then dissolvability is improved, but hardness is reduced and physical stability is compromised
Solution Approach 1:
The patent applies parameter changes by modifying the emulsifier concentration (0.1-5% of fruit puree weight) and aeration parameters to achieve an optimal balance. By adjusting these parameters, the product achieves enhanced dissolvability through increased aeration while the emulsifier simultaneously maintains sufficient hardness and physical stability.
Solution Approach 2:
The patent creates a composite material system combining fruit puree, emulsifier, and incorporated air bubbles. This composite structure allows the aerated portions to enhance dissolvability while the emulsifier-bound matrix maintains structural integrity and hardness, resolving the contradiction between softness from aeration and strength needed for stability.
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 achieves improved physical stability and dissolvability in freeze-dried aerated products, maintaining consumer preferences by optimizing the balance of viscosity, hardness, and dissolvability, while preventing adverse effects on texture and safety.
Implementation Method 1
Freeze-drying is a process well known in the food industry
Implementation Method 2
Freeze-drying is a process well known in the food industry
Implementation Method 3
Aeration can provide desirable characteristics such as light, fluffy textures
Implementation Method 4
lactylated mono and diglycerides as an emulsifier
Data Source
AI summary
The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.