Aspartic Protease Liquid Composition Microbial Stability
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Solution Overview
Problem
The cheese-making industry faces challenges in achieving microbial and enzymatic stability in liquid compositions containing aspartic protease without relying on sorbates, benzoates, and parabens, which are undesirable due to their quantities or presence.
Innovation Solution
A liquid composition comprising Rhizomucor miehei aspartic protease, an inorganic salt, and organic acids such as formate, acetate, lactate, propionate, or fumarate, with a pH between 4.8 and 5.5, and low concentrations of sorbate, benzoate, and alkyl esters of para-hydroxybenzoate, ensuring microbial stability and extended shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional preservatives (sorbates, benzoates, parabens) are used to achieve microbial stability, then microbial stability is improved, but the composition contains undesirable quantities of these preservatives
Solution Approach 1:
The patent changes the chemical parameters by substituting traditional preservatives with organic acids (formate, acetate, lactate, propionate, malate, or fumarate) at specific concentrations (0.01-0.5 mol/l). This parameter substitution achieves the same microbial stability function while reducing the concentration of undesirable preservatives to less than 0.010 mol/l sum concentration
Solution Approach 2:
The patent introduces inorganic salts (such as calcium chloride, sodium chloride, or potassium chloride) as intermediary substances that work synergistically with the organic acids to enhance microbial stability. These inorganic salts serve as mediators that amplify the preservative effect of the organic acids, allowing effective preservation at lower concentrations
2Reliability
If sorbates and benzoates are used as preservatives, then microbial stability is improved, but enzymatic stability decreases
Solution Approach 1:
The patent changes the chemical environment by using organic acids with specific pKa values and buffering capacities that are compatible with aspartic protease activity. The pH range of 4.0-6.0, maintained by these organic acids, creates an environment that simultaneously inhibits microbial growth and preserves enzyme activity, unlike sorbates and benzoates which disrupt enzymatic function
3Quantity of substance
If preservatives are reduced or eliminated, then the composition becomes more desirable for consumers, but microbial stability deteriorates
Solution Approach 1:
The patent creates a composite preservative system combining multiple organic acids (from the group formate, acetate, lactate, propionate, malate, or fumarate) with inorganic salts. This composite approach provides synergistic effects where the combination of substances achieves superior microbial stability compared to individual preservatives, allowing effective preservation at lower overall concentrations
Solution Approach 2:
The patent replicates the microbial stability function of traditional preservatives using naturally occurring organic acids that are already present in dairy systems. These organic acids copy the preservative effect of sorbates and benzoates but through natural metabolic pathways, making the composition more acceptable to consumers while maintaining equivalent microbial 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 high microbial stability, maintaining low microbial counts and enzymatic activity over an extended period, even in the absence of traditional preservatives, with a shelf life longer than expected.
Implementation Method 1
the concentration of formate, acetate, lactate, propionate, malate, or fumarate or combination thereof is at least 0.1 mol/l; the pH is between 4.8 and 5.5
Data Source
AI summary
The present invention provides a liquid composition comprising: (i) an aspartic protease; and (ii) an inorganic salt and/or a polyalcohol; in which composition; the sum concentration of sorbate, benzoate and alkyl esters of para-hydroxybenzoate is less than 0.010 mol/l; the standard plate count ≤ 100 in 1 ml; yeast count ≤ 10 in 1 ml; and mould count ≤ 10 in 1 ml. The composition can be used as a coagulant in the production of cheese