Ascorbic Acid Water-in-Oil Emulsion Taste Masking
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Solution Overview
Problem
Existing ascorbic acid formulations are difficult to prepare and have unpleasant taste and coloration due to the strong sour taste of ascorbic acid and its salts, making them challenging to consume orally.
Innovation Solution
An ascorbic acid formulation in the form of a water-in-oil type emulsion with an aqueous phase pH of 4 or more and an average particle size of 300 nm or less, having a mass ratio of water to ascorbic acid between 0.05 and 0.40, which can be prepared by mixing an ascorbic acid-containing aqueous phase with an oil phase and dehydrating to achieve a stable emulsion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If ascorbic acid or its salts are used directly in formulation, then vitamin C content is achieved, but unpleasant taste and coloration occur
Solution Approach 1:
The patent uses an emulsion system where ascorbic acid is dispersed in an oil phase as fine droplets (average particle size 300 nm or less). The oil acts as an intermediary medium that masks the sour taste of ascorbic acid while preventing direct contact with taste buds. This emulsion structure also prevents coloration by stabilizing the ascorbic acid in a protected state.
Solution Approach 2:
The patent controls the average particle size of ascorbic acid droplets to be 300 nm or less, which fundamentally changes the physical state and sensory properties. At this nanoscale, the ascorbic acid no longer presents as crystalline particles with strong sour taste, but as ultra-fine dispersed droplets that are barely detectable taste-wise. The pH is also controlled to be 4 or more to stabilize the formulation.
2Object-affected harmful factors
If coating operations are performed on ascorbic acid, then taste masking is achieved, but preparation complexity increases
Solution Approach 1:
The patent combines the taste-masking function and the delivery function into a single emulsion formulation. Instead of separately coating ascorbic acid particles and then formulating, the ascorbic acid is directly emulsified in the oil phase with water, creating a unified system that masks taste while enabling oral delivery. This eliminates multiple processing steps.
Solution Approach 2:
The patent segments ascorbic acid into ultra-fine droplets (300 nm or less) dispersed in the oil phase. This segmentation approach naturally masks the taste by distributing the sour-tasting substance across countless minute droplets rather than having discrete coated particles. The simple mixing process creates this segmentation without requiring complex coating equipment.
3Object-affected harmful factors
If water-in-oil emulsion with controlled particle size is used, then taste and coloration are reduced, but manufacturing precision requirements increase
Solution Approach 1:
The patent sets specific parameter ranges: average particle size of 300 nm or less, pH of 4 or more, and water/ascorbic acid mass ratio of 0.05 to 0.40. These parameter definitions provide clear manufacturing targets while allowing some flexibility within the ranges. The 300 nm threshold is a practical specification that can be achieved with standard emulsification equipment.
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 formulation results in a product that is easy to take orally, reduces unpleasant taste and coloration, and can be prepared simply, allowing for daily consumption without precipitation issues.
Implementation Method 1
an ascorbic acid formulation that is in the form of a water-in-oil type emulsion
Implementation Method 2
dehydrating the emulsion so that the water/ascorbic acid is 0.05 to 0.40
Data Source
AI summary
An object of the present invention is to provide an ascorbic acid formulation that can be prepared by a simple method, and that has a reduced unpleasant taste and coloration. The inventors found that an ascorbic acid formulation that is in the form of a water-in-oil type emulsion, that comprises an aqueous phase with a pH of 4 or more and an average particle size of 300 nm or less, and that has a mass ratio of water/ascorbic acid of 0.05 to 0.40 has a reduced unpleasant taste and coloration; and accomplished the present invention. Additionally, the present invention can be prepared by a simple method.