Beverage Stability via Plant Sterol Emulsification
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Solution Overview
Problem
Vegetable and fruit-based beverages with plant sterol esters and stanols face palatability issues due to harsh acid taste and unsatisfactory mouthfeel, leading to sedimentation problems, which affect consumer acceptance and require non-transparent packaging.
Innovation Solution
A stable beverage is created by homogenizing plant sterol esters or stanols with vegetable or fruit puree and pulp, maintaining the texture of the puree or pulp and improving stability, while reducing the astringent taste and sedimentation, allowing for a higher vegetable content and lower sugar levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If plant sterol esters and stanols are added to vegetable beverages, then cholesterol absorption is reduced and health benefits are improved, but the beverage develops harsh acid taste and unsatisfactory mouthfeel
Solution Approach 1:
The patent uses emulsifiers as intermediary substances to mediate between the plant sterol esters/stanols and the beverage matrix. The emulsifiers form stable emulsion structures that mask the harsh acid taste and improve mouthfeel, allowing the cholesterol-lowering function to be preserved while eliminating the sensory defects
Solution Approach 2:
The patent modifies the physical and chemical parameters of the plant sterol esters and stanols through emulsification processes. By changing the state from pure crystalline form to emulsified droplets with controlled size distribution, the taste and mouthfeel properties are improved while maintaining the health benefits
2Reliability
If plant sterol esters and stanols are added to vegetable beverages, then cholesterol absorption is reduced, but sedimentation occurs making the beverage unacceptable in appearance
Solution Approach 1:
Emulsifiers serve as intermediary agents that prevent sedimentation by forming stable emulsion structures. The emulsifiers create steric and electrostatic barriers that keep plant sterol esters and stanols dispersed uniformly throughout the beverage, preventing them from settling at the bottom
Solution Approach 2:
The patent utilizes phase transition principles by forming emulsion phases from the plant sterol esters and stanols. The emulsified droplets remain in a stable dispersed phase rather than separating into a solid sediment phase, maintaining beverage appearance and stability
3Object-generated harmful factors
If vegetable puree and fruit pulp are homogenised, then the beverage achieves smooth taste and fruity mouthfeel, but the texture of the puree or pulp may be compromised
Solution Approach 1:
The patent applies local quality by performing selective homogenization. Different components of the vegetable puree and fruit pulp are treated differently - some are homogenized to mask astringent taste while others retain their original texture characteristics. This creates a multi-textured beverage where smooth and textured elements coexist
Solution Approach 2:
The patent applies partial homogenization rather than complete homogenization. Only sufficient homogenization is applied to achieve the desired smooth taste and mask astringency, while deliberately leaving some texture intact to maintain the natural feel of the puree and pulp
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 beverage achieves improved stability and palatability, maintaining the texture of the puree or pulp, reducing sedimentation, and providing a convenient, cholesterol-lowering drink with a fruity mouthfeel, suitable for increased vegetable consumption and reduced energy content.
Implementation Method 1
The beverage may comprise homogenised vegetable puree, homogenised fruit puree and/or homogenised fruit pulp
Data Source
AI summary
The invention relates to a stable beverage comprising at least one texture component selected from the group consisting of unhomogenised vegetable puree, fruit pulp and fruit puree, optionally unhomogenised vegetable juice and/or fruit juice, optionally homogenised vegetable material and/or fruit material, and a plant sterol ester and/or plant stanol ester in an amount of from 0.2 to 25% by weight of the beverage. Additionally the invention relates to a method for preparing the stable beverage.