Beverage Whitening Composition Volume Reduction
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Solution Overview
Problem
Current beverage whitening compositions fail to replicate the taste and whitening properties of cream or milk when used in reduced volumes, leading to undesirable dilution and decreased consumer acceptance.
Innovation Solution
A beverage whitening composition comprising a combination of water, fat contributors (such as butter or anhydrous milk fat), serum solids, and optionally a stabilizer, formulated to achieve a target volume of 45-95% of the original dairy fluid, ensuring the total butter fat and serum solids content are proportionally adjusted to maintain the whitening ability and taste of the original dairy fluid.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the volume of dairy fluid is reduced to increase efficiency and reduce replacement frequency, then productivity is improved, but the whitening ability and taste are degraded due to dilution
Solution Approach 1:
The patent changes the parameters of the dairy fluid by increasing the concentration of butter fat and serum solids. Specifically, it uses cream with higher butter fat content (10-40% vs. typical 3-5% in milk) and adds concentrated serum solids to achieve a composition that maintains whitening ability in reduced volumes. The formula specifies: cream (10-40% b.f.), milk (0.1-3.25% b.f.), serum solids (1-30%), and water, where the serum solids content is specifically adjusted to compensate for volume reduction.
Solution Approach 2:
The patent creates a composite dairy fluid composition by combining multiple ingredients: cream, milk, serum solids, and water. This composite material integrates the whitening properties of cream (butter fat), the protein content of serum solids, and the fluid properties of milk and water, achieving a synergistic effect that maintains both whitening ability and taste in a reduced volume formulation.
2Productivity
If high butter fat content cream (20% or 35% b.f.) is used to reduce volume, then the volume efficiency is improved, but the whitening effect is degraded because non-fat milk solids are insufficient
Solution Approach 1:
The patent adjusts the parameters by adding concentrated serum solids to the high butter fat cream formulation. The formula specifies serum solids content of 1-30% (preferably 2-15%), which compensates for the reduced non-fat milk solids in high butter fat cream. This ensures that even when using 20% or 35% butter fat cream in reduced volumes, the whitening effect is maintained through the added serum solids that provide the necessary non-fat milk solids.
Solution Approach 2:
The patent introduces serum solids as an intermediary substance that bridges the gap between high butter fat cream and the required whitening effect. Serum solids act as a mediator that provides the non-fat milk solids necessary for whitening, allowing the use of high butter fat cream in reduced volumes without sacrificing the whitening property. The serum solids are added specifically to compensate for the deficit in non-fat solids in concentrated cream formulations.
3Speed
If steaming process introduces more steam to heat milk faster, then the heating speed is improved, but the fluid volume increases excessively causing dilution
Solution Approach 1:
The patent changes the parameters of the dairy composition to compensate for steam-induced dilution. The formula includes concentrated serum solids (1-30%) and high butter fat cream (10-40%), which increase the concentration of solids per unit volume. This allows the composition to withstand the dilution effect of steam introduction while maintaining adequate whitening ability and taste, effectively counterbalancing the volume increase from steaming.
Solution Approach 2:
The patent applies preliminary anti-action by pre-concentrating the dairy composition with high butter fat cream and added serum solids before steaming. This preliminary concentration creates a reserve of solids that compensates for the dilution that will occur during the steaming process. The formulation is designed in advance to withstand the expected volume increase from steam introduction while maintaining functional properties.
Data Source
AI summary
A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.