Beverage Dye Fading Suppression via Rosemary Extract Optimization

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Solution Overview

Problem

Packed beverages often experience fading of dyes due to light exposure, which reduces their commercial value, and using rosemary extracts to prevent fading can impart undesirable flavors.

Innovation Solution

A packed beverage containing rosmarinic acid, linalool, and reduced levels of cineole and camphor, where the ratio of camphor and cineole to rosmarinic acid is not more than 0.10, and linalool to rosmarinic acid is at least 0.00001, to inhibit dye fading while maintaining flavor.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If rosemary extracts are used to prevent dye fading, then the fading resistance is improved, but the beverage acquires undesirable rosemary flavor

Engineering Contradiction:

Improvedye fading resistanceVSAvoidundesirable rosemary flavor

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The patent extracts only the beneficial rosmarinic acid component from rosemary extracts while removing or reducing the harmful components (cineole and camphor) that cause undesirable flavors. This selective extraction resolves the contradiction by keeping the fading-preventing substance while eliminating the flavor-spoiling substances.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent applies local quality by creating a non-uniform composition where rosmarinic acid is present at effective concentrations for fading prevention, while cineole and camphor are suppressed to minimal levels. This localized control of different components' concentrations allows the beverage to have both fading resistance and acceptable flavor.

Inventive Principle:

Principle #3Local quality

2Reliability

If higher amounts of rosemary extract are added to enhance fading prevention, then the fading resistance is improved, but the undesirable smell and aftertaste become more pronounced

Engineering Contradiction:

Improvedye fading resistanceVSAvoidundesirable smell and aftertaste

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent changes the concentration parameters by specifying that rosmarinic acid should be present at effective levels (0.01-1000 ppm) while cineole and camphor should be suppressed to minimal levels (cineole ≤0.1 ppm, camphor ≤0.05 ppm). This parameter optimization allows fading prevention without excessive rosemary flavor.

Inventive Principle:

Principle #35Parameter changes

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 effectively prevents dye fading and undesirable flavor from rosemary extracts, retaining the beverage's original taste and color, even under light exposure.

Implementation Method 1

antioxidants that inhibit the oxidation of dyes are known to be effective for suppressing the fading of dyes

Methodology Applied

Scientific EffectOxidation: Oxidation

Data Source

PatentUS11484046B2Packed beverages suppressed in the fading of dyes

Publication Date: 2022.11.01 SUNTORY HLDG LTD

AI summary

The present invention aims at providing packed beverages in which the effect of rosmarinic acid for suppressing the fading of dyes is maintained and yet any undesirable flavor that is characteristic of rosemary extracts as exemplified by their undesirable smell or aftertaste is suppressed. To this end, the contents of cineole and camphor are reduced.