Baobab Pulp Stabilizing Royal Jelly Against Heat-Induced Gelling
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Solution Overview
Problem
Royal jelly products face stability issues and gelling problems during heat treatment, requiring complex and expensive processes or the use of preservatives, which are undesirable for health reasons.
Innovation Solution
Incorporating baobab fruit pulp powder to stabilize royal jelly, preventing gelling and ensuring microbiological safety during pasteurization or sterilization without the need for preservatives or complex equipment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If thermal decontamination process (pasteurization or sterilization) is applied to royal jelly, then microbiological safety is improved, but gelling occurs making dispensing difficult
Solution Approach 1:
Baobab fruit pulp powder acts as an intermediary substance that mediates between the thermal treatment process and the royal jelly matrix. It prevents direct gelation of royal jelly proteins during pasteurization or sterilization by interfering with protein aggregation, thereby maintaining dispensability while ensuring microbiological safety
Solution Approach 2:
The invention changes the chemical composition parameters of the royal jelly preparation by adding baobab fruit pulp powder. This modification alters the thermal behavior of the preparation during heat treatment, preventing gelation while preserving the beneficial effects of thermal decontamination
2Reliability
If preservatives are added to royal jelly preparation, then stability and microbiological safety are improved, but health concerns arise
Solution Approach 1:
The baobab fruit pulp powder serves as a natural, short-lived stabilizing agent that provides temporary protection during thermal processing without requiring long-term preservative action. It decomposes harmlessly after serving its protective function, unlike synthetic preservatives that remain in the final product
Solution Approach 2:
The invention converts the typically harmful effect of heat treatment (which causes gelation) into a beneficial process by using baobab fruit pulp powder to protect against gelation. The thermal energy that would normally harm the product's dispensability is instead harnessed to ensure microbiological safety, with the baobab powder converting the potential harm into benefit
3Stability of the object's composition
If complex preparation processes are used to prevent gelling, then stability is improved, but manufacturing complexity and cost increase
Solution Approach 1:
The baobab fruit pulp powder is added to the royal jelly preparation before thermal treatment, performing a preliminary protective action. This pre-treatment prevents gelation from occurring during subsequent pasteurization or sterilization, eliminating the need for complex post-processing steps to address gelation
Solution Approach 2:
By modifying the compositional parameters of the preparation (adding baobab fruit pulp powder), the thermal stability parameters are improved. This simple compositional change prevents gelation without requiring complex equipment or multi-step processes
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 use of baobab fruit pulp powder effectively stabilizes royal jelly, maintaining nutritional and organoleptic qualities while preventing gelling, thus enhancing the stability and safety of royal jelly products.
Implementation Method 1
the use of at least one preparation based on baobab fruit pulp to stabilize a preparation containing royal jelly... to prevent, limit and/or inhibit (totally or partially) the gelation of said preparation comprising royal jelly
Data Source
Figure 1
AI summary
Preparation based on baobab fruit pulp to stabilize a preparation containing royal jelly.