Alginate Alcohol Spheres for Shelf-Stable Flavor Encapsulation
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Solution Overview
Problem
Existing alcoholic compositions, such as Jell-O Shots and cocktail caviar, lack storage stability and precipitate over time, affecting flavor and enjoyment, and require immediate consumption due to small size.
Innovation Solution
Development of shelf-stable edible spheres with an ethyl alcohol core encapsulated by an alginate membrane, which can be stored for at least one month and includes additional components like sweeteners, stabilizers, and flavorants.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If reverse spherification processes are used to create cocktail caviar, then the spheres are formed with alcoholic beverage, but the calcium precipitates out over time forming a white layer that negatively impacts flavor and mouth feel
Solution Approach 1:
The patent removes calcium from the sphere composition entirely, using only alginate as the gelling agent. This extraction of the problematic calcium component eliminates precipitation while maintaining the desired spherical structure and alcohol containment functionality.
Solution Approach 2:
The patent changes the chemical composition parameters by substituting calcium-based gelling with alginate-based gelling. This parameter change in the gelling mechanism prevents calcium salt formation while achieving the same structural encapsulation of alcohol.
2Ease of operation
If small sphere size is used for cocktail caviar, then the spheres are easy to consume, but a large number must be consumed to experience physiological alcohol effects
Solution Approach 1:
The patent maintains the segmented spherical form factor for ease of consumption but allows variable sizing. Users can consume multiple spheres to achieve desired alcohol intake, providing flexibility between convenience and physiological effect through controlled quantity consumption.
Solution Approach 2:
The patent accepts that multiple spheres may need to be consumed to achieve physiological effects. This partial action approach allows each sphere to be conveniently sized while the cumulative consumption of multiple spheres delivers the desired alcohol intake.
3Ease of manufacture
If gelatin-based desert composition is mixed with alcoholic beverage to create Jell-O Shots, then the composition is consumable, but it melts or liquefies when stored at ambient or slightly above ambient temperatures
Solution Approach 1:
The patent changes the gelling mechanism from temperature-sensitive gelatin to temperature-stable alginate. This parameter change in the gelating agent provides ambient temperature stability while maintaining the simple liquid-to-sphere transformation process.
Solution Approach 2:
The patent uses alginate, a natural seaweed-derived polysaccharide, as a composite material that provides thermal stability. This composite material replaces gelatin's temperature-sensitive properties while maintaining the desirable gelling and encapsulation characteristics.
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 edible spheres maintain flavor and structural integrity for extended periods, allowing for convenient consumption and physiological effects without refrigeration.
Implementation Method 1
an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and/or gel inner core
Data Source
AI summary
A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and/or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the edible sphere is shelf stable for at least one month. The process for preparing the shelf stable, edible sphere comprises combining an alcoholic beverage, a calcium salt, and optionally one or more further components to form a cocktail solution, de-aerating and either freezing the cocktail solution to form a frozen cocktail solution or adding a thickening compound to the de-aerated cocktail solution to form a viscous cocktail solution, immersing the frozen cocktail solution or viscous cocktail solution in a sodium alginate bath at ambient temperature for a period of time to form an edible sphere containing alcohol, and removing the edible sphere containing alcohol from the alginate bath and rinsing it with water to form a shelf stable edible sphere.