Freeze-Dried Aerated Yogurt Emulsifier Stability
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Solution Overview
Problem
Aerated milk-based products, such as yogurt, face instability and dissolvability issues during freeze-drying, which affect physical stability and consumer preference, with increased aeration compromising hardness and dissolvability.
Innovation Solution
A method involving pasteurization of a dairy or dairy-substitute composition with an emulsifier, followed by fermentation, aeration, and freeze-drying, to create a shelf-stable, aerated yogurt product with controlled hardness, dissolvability, and viscosity, optimized for physical stability and consumer acceptance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If increased aeration is applied to improve dissolvability, then dissolvability is improved, but hardness is reduced compromising physical stability
Solution Approach 1:
The patent applies parameter changes by controlling the aeration level within an optimal range rather than maximizing it. By adjusting the aeration parameter to a moderate level and maintaining specific viscosity parameters (10,000-100,000 cp), the process achieves adequate dissolvability while preserving sufficient hardness for physical stability during freeze-drying and storage.
2Ease of manufacture
If hydration is applied before freeze-drying to improve processing, then processing is facilitated, but physical stability is compromised increasing fragility
Solution Approach 1:
The patent applies preliminary action by ensuring the dairy composition achieves optimal viscosity (10,000-100,000 cp) and aeration levels before the freeze-drying process begins. This preliminary optimization of rheological properties prevents excessive fragility during subsequent drying and storage, eliminating the need for post-hoc hydration adjustments that would compromise stability.
3Ease of operation
If aeration is increased to improve dissolvability, then dissolvability is improved, but physical stability is compromised
Solution Approach 1:
The patent resolves this contradiction through parameter optimization, maintaining aeration at levels that provide adequate dissolvability without exceeding the threshold that compromises physical stability. The controlled aeration approach, combined with specific viscosity control (10,000-100,000 cp), ensures both dissolvability and reliability are satisfied simultaneously.
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 method results in a shelf-stable, aerated yogurt product with improved physical stability and dissolvability, maintaining consumer preferences and safety, particularly suitable for toddlers as a nutritious snack.
Implementation Method 1
adding an emulsifier to the blend
Implementation Method 2
the emulsifier contributes to stability
Implementation Method 3
thermally processing the blend
Implementation Method 4
freeze drying the product
Implementation Method 5
freeze-drying is a process well known in the food industry
Implementation Method 6
admixing a gas with the blend; simultaneously aerating the gas and the dairy or dairy substitute blend
Data Source
AI summary
The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.