Beverage Catechin-Caffeine Ratio and Cyclodextrin Stabilization
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Solution Overview
Problem
Existing beverages containing catechins often suffer from high bitterness and astringency, and issues like sediment and cream down, which affect their taste and quality, especially when high concentrations of caffeine are present.
Innovation Solution
Adjusting the concentration of catechins in ester form and free form, and their ratio to caffeine, within specific ranges, to reduce bitterness and astringency while maintaining high catechin content, and using methods like resin adsorption to selectively remove catechins, thereby suppressing sediment and cream down.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high concentration of caffeine is contained to provide stimulating taste, then the beverage has strong stimulating effect, but the beverage exhibits high bitterness and harsh taste on the palate
Solution Approach 1:
The patent changes the chemical composition parameters by controlling the ratio of catechins to caffeine within specific ranges (catechin:caffeine mass ratio of 5:1 to 30:1) and adjusting the form of catechins (ester vs free form), thereby modifying the taste profile to reduce bitterness while maintaining caffeine content
Solution Approach 2:
The patent introduces cyclodextrin as an intermediary substance that forms inclusion complexes with catechins, particularly epigallocatechin gallate, thereby masking the bitter and harsh tastes while preserving the stimulatory effects of caffeine and the health benefits of catechins
2Quantity of substance
If high concentration of catechins is ingested to achieve health functions, then antioxidant and health effects are enhanced, but the beverage exhibits high bitterness and astringency
Solution Approach 1:
The patent changes the chemical form of catechins by controlling the ratio of ester-form catechins to free-form catechins within specific ranges (ester:free mass ratio of 0.1:1 to 10:1), thereby modifying the taste properties while maintaining the health benefits of high catechin content
Solution Approach 2:
The patent uses cyclodextrin as an intermediary that selectively complexes with catechin molecules, thereby reducing the astringent and bitter perceptions while preserving the bioactive properties of catechins for health functions
3Quantity of substance
If high concentration of caffeine and catechins is contained to maximize health effects, then the beverage has strong stimulating and antioxidant effects, but sediment and cream down occur
Solution Approach 1:
The patent introduces cyclodextrin as a stabilizing intermediary that forms inclusion complexes with catechin molecules, thereby preventing aggregation and precipitation of catechins that would otherwise cause sediment formation and cream down, while maintaining high concentrations of active ingredients
Solution Approach 2:
The patent selectively removes or reduces free-form catechins that are prone to aggregation and precipitation, while preserving ester-form catechins and caffeine, thereby maintaining high active ingredient content while preventing sediment and cream down
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 solution allows for a beverage with improved flavor and quality, where catechins are ingested effectively, reducing excessive astringency and bitterness, and preventing sediment and cream down, thus enhancing the overall tea beverage experience.
Implementation Method 1
it has been found that when a beverage contains cyclodextrin and catechins in specific amounts, the original flavor of the beverage can be obtained while excessive astringency can be inhibited
Data Source
AI summary
A beverage is prepared, which is a beverage containing catechins in ester form (A, mg/L), catechins in free form (B, mg/L), and caffeine (C, mg/L), the contents thereof being(A+B)=500 to 6000 mg/L (1)(A)/(A+B)=0.7 to 1.0 (2)(A)/(C)=6 to 27, (3)such that a high concentration of catechins with high biological functionality, improved flavor and improved product quality with low occurrence of sediment is maintained.