Beverage Stabilizer System for Sleep-Inducing Drinks
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current sleep-inducing products face challenges with side effects, long-term addiction, and poor sensory attributes, while beverage stabilizers compromise shelf stability and taste.
Innovation Solution
A unique sleep-inducing RTD and RTM composition combining a relaxation agent, chelator, and emulsifier, including cellulose gum, gellan gum, and oligosaccharides, which enhances shelf stability and sensory attributes without adverse effects.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If conventional stabilizers are used in beverage compositions, then shelf stability is improved, but sensory attributes and taste are compromised
Solution Approach 1:
The patent changes the chemical and physical parameters of the stabilizer system by using a combination of specific polysaccharides (gum arabic, locust bean gum, carrageenan) with defined molecular weights and ratios, along with specific chelators and emulsifiers, to achieve both stability and sensory quality
Solution Approach 2:
The patent creates a composite stabilizer system combining multiple polysaccharides (gum arabic, locust bean gum, carrageenan) with complementary properties, chelators (citric acid, phosphoric acid), and emulsifiers (lecithin, monoglycerides) to achieve synergistic effects that provide both shelf stability and acceptable sensory attributes
2Stability of the object's composition
If high elastic modulae and high viscosity modulae are used to improve stability, then shelf stability is improved, but mouthfeel becomes unsatisfactory
Solution Approach 1:
The patent optimizes the rheological parameters by controlling the molecular weight ranges of the polysaccharides (gum arabic: 10,000-1,000,000 Da, locust bean gum: 10,000-1,000,000 Da, carrageenan: 10,000-1,000,000 Da) and their concentrations to achieve appropriate elastic and viscosity modulae that maintain stability while providing acceptable mouthfeel
Solution Approach 2:
The patent applies different functional characteristics to different components of the stabilizer system - gum arabic provides emulsification and mouthfeel, locust bean gum provides thickening and stability, and carrageenan provides gelling and structural stability, creating local functional differentiation that balances stability and sensory properties
3Stability of the object's composition
If conventional stabilizers are used to prevent solids precipitation, then shelf stability is improved, but taste and sensory attributes deteriorate
Solution Approach 1:
The patent introduces chelators (citric acid, phosphoric acid) as intermediary substances that bind to metal ions and prevent their interaction with proteins and polysaccharides, thereby preventing solids precipitation without directly affecting taste, while the emulsifiers (lecithin, monoglycerides) act as intermediaries to maintain lipid-protein interfaces and prevent aggregation
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 promotes calmness and optimal sleep with improved shelf stability and consumer-desired sensory characteristics, addressing the limitations of existing products.
Implementation Method 1
a chelator, and an emulsifier... the chelator is potassium citrate
Implementation Method 2
an emulsifier... the emulsifier is sunflower lecithin, acacia gum, monoglycerides, diglycerides
Implementation Method 3
a stabilizing agent that may be selected from the group consisting of at least one cellulose gel/gum, a starch, a gellan gum... high elastic modulae and high viscosity modulae
Data Source
AI summary
Described herein is an innovative composition that improves sleep quality. This composition includes two important systems: 1) a sleep-inducing system that is being used for the first time in food and beverage products; and 2) a unique stabilizer system that provides a robust rheology and greater stability than other stabilizers. The two systems can be incorporated, individually or in combination, into food and beverage products, including but not limited to protein shakes and powders. Together, they enable this composition to aid in relaxation and optimal sleep quality, better sensory taste experiences than current market products, longer shelf life and robust stability. This disclosure also addresses a relevant need in the art for a beverage composition that promotes calmness and reduces stress by using natural ingredients, more specifically made from milk casein. In summary, the sleep-inducing RTD (ready-to-drink) and RTM (ready-to-mix) compositions described herein include a stabilizer composition that improves shelf-life stability and contributes to enhanced specific sensory attributes without any adverse effects.