Beverage Concentrate Catechin Complexation
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Solution Overview
Problem
Existing concentrated beverage compositions for reconstitution containing high concentrations of non-polymer catechins suffer from bitterness and astringency issues, and lack adequate sweetness and sourness, while also having poor storage stability.
Innovation Solution
A concentrated beverage composition with a specific formulation of non-polymer catechins, carbohydrates, and hydroxycarboxylic acids, where the hydroxycarboxylic acid is mixed with water followed by the addition of a tea extract or purified tea product and carbohydrate, optimizing the pH and Brix degree to reduce bitterness and astringency and enhance storage stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a high concentration of non-polymer catechins is added to a beverage, then the physiological effects (cholesterol suppression, α-amylase inhibition) are enhanced, but the beverage becomes strongly astringent and bitter with poor smoothness in the throat
Solution Approach 1:
The patent uses a complexing agent as an intermediary substance that binds to catechins to form a complex. This complexing agent mediates between the catechins and the beverage components, reducing the direct interaction between catechins and taste receptors that causes astringency and bitterness, while preserving the physiological effects of catechins
Solution Approach 2:
The patent changes the chemical state of catechins by forming a complex with a complexing agent. This parameter change (from free catechins to complexed catechins) fundamentally alters the taste properties while maintaining the physiological activity, resolving the contradiction between high catechin concentration and acceptable taste
2Stability of the object's composition
If a hydroxycarboxylic acid preservative is added to maintain catechin stability, then storage stability is improved, but the beverage loses adequate sweetness and sourness balance
Solution Approach 1:
The complexing agent acts as an intermediary that protects catechins from degradation without requiring excessive hydroxycarboxylic acid. By forming a stable complex, it reduces the catechins' susceptibility to oxidation and degradation, thereby improving storage stability while allowing the beverage to maintain proper taste balance with moderate preservative levels
Solution Approach 2:
The patent creates a composite system where catechins are complexed with a specific agent. This composite structure provides both the stability benefits of complexation and allows for better taste profile management, as the complexed form interacts differently with taste receptors and preservatives compared to free catechins
3Stability of the object's composition
If gallic acid content is increased to enhance catechin stability, then storage stability improves, but the beverage becomes more astringent
Solution Approach 1:
The complexing agent serves as an intermediary that provides stability through complexation rather than relying on gallic acid. This alternative stabilization mechanism allows for reduced gallic acid content, thereby reducing astringency while maintaining storage stability through the protective complex structure
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 results in a beverage that is reduced in bitterness and astringency, adequately sweet and sour, and maintains high catechin content over long storage periods, providing improved taste and stability.
Implementation Method 1
when diluted with deionized water to give a non-polymer catechin concentration of 0.13 wt%, a pH is from 2.5 to 6.0
Implementation Method 2
a beverage that is reduced in the catechin astringency characteristic of a high catechin-containing beverage, has adequate sweetness and adequate sourness
Data Source
AI summary
A concentrated beverage composition for reconstitution is reduced in bitterness and astringency, adequate in both sweetness and sourness and improved in storage stability despite the inclusion of a high concentration of non-polymer catechins. The concentrated beverage composition for reconstitution contains (A) from 0.5 to 25.0 wt% of non-polymer catechins, (B) a carbohydrate, and (C) a hydroxycarboxylic acid, and meets the following conditions (D) and (E) as well as at least one condition selected from the following conditions (F1), (F2) and(F3) : (D) a content of gallic acid is lower than 0.6 wt%, (E) a percentage of non-epi-forms in the non-polymer catechins is from 5 to 25 wt%, (F1) a Brix degree is from 20 to 70, and when diluted with deionized water to give a non-polymer catechin concentration of 0.13 wt%, a pH is from 2.5 to 6.0, (F2) a solid content is not lower than 70.0 wt%, and when diluted with deionized water to give a non-polymer catechin concentration of 0.13 wt%, a pH is from 2.5 to 6.0, and (F3) an absorbance at 400 nm is smaller than 0.5 and a pH is from 2.5 to 6.0, when diluted with deionized water to give a non-polymer catechin concentration of 0.13 wt%.