Beta-Lactoglobulin Beverage Composition for Neutral Color Stability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing whey protein beverages often have a yellow color that negatively impacts consumer perception and stability, and traditional bleaching methods can affect taste and protein structure.
Innovation Solution
A packaged, heat-treated beverage preparation with a pH of 5.5-8.0 and 1-20% protein concentration, where at least 85% of the protein is beta-lactoglobulin (BLG), is produced through pasteurization to achieve a neutral color and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If traditional chemical bleaching using hydrogen peroxide is applied to remove yellow color, then color neutrality is improved, but taste quality deteriorates and protein structure stability worsens
Solution Approach 1:
The patent extracts and removes the yellow-colored components (carotenes and other pigments) from whey protein products through filtration and separation processes, achieving color neutrality without adding chemical bleaching agents that would compromise protein structure or taste quality
Solution Approach 2:
The patent uses enzymatic treatment with proteases as an intermediary process to break down pigmented compounds into smaller, colorless peptides and amino acids, thereby removing yellow color while preserving protein functionality and taste, avoiding direct chemical bleaching
2Quantity of substance
If whey proteins are incorporated for nutritional benefits, then nutritional value is improved, but yellow color appears that negatively impacts consumer perception
Solution Approach 1:
The patent selectively removes yellow-colored carotene pigments and other chromophores from whey protein products through adsorption, filtration, and separation techniques, while retaining the full nutritional profile including proteins, vitamins, and minerals
Solution Approach 2:
The patent applies physical and enzymatic methods to transform the yellow coloration of whey products into neutral or white appearances, using processes such as enzymatic degradation of pigments, adsorption on activated carbon, and membrane filtration, thereby improving consumer acceptance without compromising nutritional content
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 results in a beverage that is more color-neutral, stable, and transparent or opaque, without the need for additional bleaching, maintaining a low viscosity and pH neutrality.
Implementation Method 1
the extent water is bound in the gel network seems to have an impact on the stability of the beverage preparation
Implementation Method 2
A packaged, heat-treated beverage preparation having a pH in the range of 5.5-8.0, the beverage comprising a total amount of protein of 1 to 20 % w/w relative to the weight of the beverage
Data Source
Figure 1
Figure 2
Figure 3
AI summary
The present invention pertains to a new packaged, heat-treated beverage preparation having a pH in the range of 5.5-8.0. The invention furthermore relates to a method of producing a packaged, heat-treated beverage preparation and to different uses of the packaged heat-treated beverage preparation.