Beverage Clouding System Using Sterol Esters for Turbidity
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Solution Overview
Problem
Existing beverage clouding systems often compromise the taste of beverages and lack additional beneficial properties, while also failing to achieve the desired level of turbidity effectively.
Innovation Solution
A beverage clouding system comprising a suitable emulsifier, hydrophobic clouding agents like sterol esters, an oil, and optionally a weighting agent, which can be incorporated into beverage concentrates or syrups, enhancing turbidity and providing health benefits such as reducing LDL cholesterol levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If traditional clouding systems are used to increase beverage turbidity, then the beverage becomes cloudy, but the taste is adversely affected
Solution Approach 1:
The patent changes the chemical composition parameters by using specific hydrophobic clouding agents (sterol esters, stanol esters) combined with emulsifiers and weighting agents in defined ratios. This parameter optimization allows achieving desired turbidity while minimizing adverse taste effects through controlled composition rather than simple clouding agents
Solution Approach 2:
The invention creates a composite clouding system combining multiple components: hydrophobic clouding agents, emulsifiers, weighting agents, and optionally co-emulsifiers. This composite approach allows the system to achieve cloudiness through multiple mechanisms while the synergistic interaction of components maintains acceptable taste characteristics
2Illumination intensity
If clouding agents are added to increase turbidity, then the beverage achieves desired cloudiness, but additional beneficial properties are not provided
Solution Approach 1:
The patent designs the clouding system to perform multiple functions simultaneously: achieving turbidity through hydrophobic clouding agents, providing health benefits through sterol/stanol esters (which have cholesterol-lowering properties), and ensuring stability through emulsifiers and weighting agents. This multi-functionality allows a single addition to provide both cloudiness and health benefits
3Illumination intensity
If clouding systems are incorporated into beverage concentrates or syrups, then the desired cloudiness is achieved, but the manufacturing process complexity increases
Solution Approach 1:
The patent formulates the complete clouding system as a pre-mixed concentrate or syrup that can be added at the final stage of beverage manufacturing. By preparing the clouding agents, emulsifiers, and weighting agents in a pre-formulated concentration, the manufacturing process avoids complex multi-step additions and simplifies integration while achieving the desired cloudiness
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 system effectively increases beverage turbidity without adversely affecting taste, while providing health benefits like cholesterol reduction, and can be incorporated at various stages of the manufacturing process to achieve desired cloudiness and nutritional enhancements.
Implementation Method 1
The beverage clouding system comprises a suitable emulsifier, a hydrophobic clouding agent, an oil, and optionally, a suitable weighting agent
Implementation Method 2
The hydrophobic clouding agent can be selected from sterol esters, stanol esters, and combinations thereof
Data Source
AI summary
A beverage clouding system composition that comprises a sterol ester, stanol ester, or combinations thereof, an oil and a continuous aqueous phase is provided. Additionally, compositions of a finished cloudy beverage and a cloudy beverage syrup each incorporating the beverage clouding system according to the present invention are provided. Methods of making the same are also provided.