Beta-Glucan Liquid Stability via Salt Mediation
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Solution Overview
Problem
Existing beta-glucan solutions are unstable and prone to gelation during storage, leading to reduced shelf-life and handling issues, as they form gels upon cooling, which affects their technological and physiological functionality.
Innovation Solution
Incorporating specific inorganic and/or organic salts, such as NaCl, into the beta-glucan solution to retard gelation and maintain stability, allowing for a clear, stable liquid composition that can be used in various applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If beta-glucan solution is prepared without added salts, then the composition is simple and easy to manufacture, but the solution becomes unstable and prone to gelation during storage
Solution Approach 1:
Inorganic and/or organic salts are introduced as intermediary substances to mediate between the beta-glucan molecules and prevent their aggregation and gelation. These salts act as stabilizing agents that interfere with the intermolecular interactions that would otherwise lead to gel formation, thereby maintaining solution stability without requiring complex modification of the beta-glucan structure itself.
Solution Approach 2:
The invention changes the chemical composition parameters of the beta-glucan solution by adding specific inorganic and/or organic salts. This parameter change (adding salts) fundamentally alters the solution's stability characteristics, preventing gelation during storage while maintaining the simplicity of the overall composition and manufacturing process.
2Duration of action of stationary object
If beta-glucan solution is stored for extended periods, then shelf-life is improved, but gelation occurs reducing functionality
Solution Approach 1:
The inorganic and/or organic salts are added in advance to the beta-glucan solution to preemptively counteract the gelation process that would naturally occur during storage. This preliminary anti-action prevents the formation of gel structures before they can develop, thereby maintaining the solution's functional reliability throughout the extended shelf-life period.
Solution Approach 2:
The salts are incorporated into the beta-glucan solution during the manufacturing process, performing the stabilizing function in advance before storage begins. This preliminary action ensures that the solution is pre-protected against gelation, allowing it to maintain its functional properties throughout the intended shelf-life without requiring additional interventions during storage.
3Stability of the object's composition
If gelation is prevented through composition modification, then stability is improved, but the composition becomes more complex
Solution Approach 1:
The invention uses simple, inexpensive inorganic and/or organic salts as stabilizing agents rather than employing complex beta-glucan modifications or expensive specialized additives. These salts are readily available, easy to handle, and simple to incorporate into the manufacturing process, thereby maintaining ease of manufacture while effectively preventing gelation and improving 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 addition of these salts significantly improves the stability and shelf-life of beta-glucan solutions by delaying gelation, resulting in a stable, homogenous liquid that maintains viscosity and appearance over time, making it suitable for consumer products.
Implementation Method 1
the addition of an inorganic and/or organic salt surprisingly improves the stability of a solution comprising or consisting of at least one cereal beta-glucan and retards gelation of the beta-glucan upon cooling and/or during storage
Data Source
AI summary
The present invention relates generally to a liquid composition comprising cereal beta-glucan or a cereal extract comprising beta-glucan and an added inorganic and/or organic salt. Particularly, the present invention relates to a method for producing a liquid cereal beta-glucan comprising composition with retarded gelation and a method for transforming said gelled cereal beta-glucan comprising composition. Additionally, the present invention relates to said beta-glucan comprising composition as a food, food supplement, cosmetic, pharmaceutical or veterinary preparation. More particularly, the present invention pertains to a food, food supplement, cosmetic, pharmaceutical or veterinary preparation comprising said β-cereal comprising composition. Finally, the present invention relates to the use of certain inorganic and/or organic salts for retarding gelation of a cereal beta-glucan comprising composition.