Beverage Thickener System Reducing Slimy Mouthfeel
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Solution Overview
Problem
Existing beverage thickener systems require large amounts of thickener to achieve desired viscosity and mouthfeel, leading to increased costs and undesirable slimy mouthfeel in beverages.
Innovation Solution
A novel beverage thickener system comprising a thickener component, such as modified food starch, and a thickener adjuvant like citrus flavor, which synergistically reduces the amount of thickener needed to achieve desired viscosity and improves mouthfeel, using a weight ratio of modified food starch to citrus flavor typically in the range of 40:1 to 10:1.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If large amounts of thickener are used to achieve desired viscosity, then the beverage viscosity increases, but the cost of the beverage increases and the mouthfeel becomes slimy
Solution Approach 1:
The patent combines a thickener with a thickener adjuvant to create a composite system that achieves the desired viscosity and mouthfeel characteristics. The thickener adjuvant enhances the thickening efficiency and improves mouthfeel when used in combination with the thickener, allowing for reduced thickener usage while avoiding slimy texture.
Solution Approach 2:
The patent modifies the system by introducing a thickener adjuvant that changes the physical or chemical parameters of the thickening system. This adjuvant alters the interaction between thickener molecules or their interaction with beverage components, thereby improving thickening efficiency and mouthfeel properties without requiring increased thickener dosage.
2Quantity of substance
If large amounts of thickener are used to achieve desired viscosity, then the beverage viscosity increases, but the cost of the beverage increases
Solution Approach 1:
The patent creates a composite thickening system combining a thickener and a thickener adjuvant. This composite system achieves superior thickening efficiency compared to using the thickener alone, allowing for reduced thickener dosage and thereby lowering beverage production costs while maintaining desired viscosity.
Solution Approach 2:
The thickener adjuvant acts as an intermediary substance that enhances the thickening action of the primary thickener. By introducing this adjuvant, the system achieves more efficient viscosity building with less thickener,ไป่ reducing material costs.
3Quantity of substance
If thickener is used to increase beverage viscosity, then the perceived viscosity increases, but the mouthfeel characteristics deteriorate
Solution Approach 1:
The patent employs a composite system of thickener and thickener adjuvant where the adjuvant component specifically addresses mouthfeel issues. The adjuvant modifies the texture and sensory properties of the beverage, providing desirable mouthfeel characteristics while the thickener provides the necessary viscosity.
Solution Approach 2:
The thickener adjuvant targets specific local properties of the beverage related to mouthfeel and texture, while the thickener addresses the overall viscosity. This localized improvement in specific sensory attributes allows for achieving desired perceived viscosity without the harmful slimy mouthfeel.
Data Source
AI summary
The present invention relates to an improved beverage thickener system and beverage which achieve desired perceived viscosity levels and mouthfeel with reduced amounts of thickener while improving the mouthfeel characteristics of the beverage. The beverage and beverage thickener system comprise a thickener, preferably modified food starch, and a thickener adjuvant that is not a thickener. The weight ratio of modified food starch to thickener adjuvant typically is in the range of from about 40:1 to about 10:1.