Calcium HMB Nutritional Liquid pH and Protein Stability
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Solution Overview
Problem
Substantially clear nutritional liquids containing calcium HMB and protein are not physically stable over time due to interactions between soluble calcium species and intact proteins, leading to protein aggregation, sedimentation, and coagulation issues, especially in acidified shelf-stable liquid beverages subjected to high heat during manufacturing.
Innovation Solution
Formulating a substantially clear nutritional liquid with a pH range of 2.8 to 4.6, containing 65% to 100% soluble protein, a weight ratio of calcium HMB to soluble calcium from 4.5:1 to 7.3:1, and incorporating whey protein isolate, whey protein concentrate, casein hydrolysate, or hydrolyzed collagen to maintain protein stability and prevent sedimentation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If soluble calcium species and intact proteins are combined in acidified shelf-stable liquid beverages subjected to high heat, then calcium and protein nutrients are provided, but protein aggregation, sedimentation, and coagulation occur resulting in physical instability
Solution Approach 1:
The patent applies parameter changes by carefully controlling the pH range (2.8-4.6), the ratio of calcium HMB to soluble calcium (4.5:1 to 7.3:1), and the proportion of soluble protein (65-100% of total protein). These parameter optimizations prevent protein aggregation while maintaining high calcium and protein content, resolving the contradiction between nutrient quantity and physical stability.
Solution Approach 2:
The patent uses calcium HMB as an intermediary form of calcium that does not precipitate proteins. By using calcium HMB instead of other calcium salts, the formulation maintains solubility and prevents aggregation, allowing high calcium content without compromising physical stability.
2Reliability
If high heat sterilization is applied to acidified liquid beverages containing calcium and protein, then microbiological control is achieved, but protein aggregation and coagulation are exacerbated
Solution Approach 1:
The patent applies preliminary action by pre-optimizing the formulation parameters (pH, calcium HMB ratio, soluble protein content) before heat sterilization. This preliminary optimization creates a stable protein-calcium system that can withstand subsequent high heat processing without aggregation, enabling both microbiological control and protein stability.
Solution Approach 2:
The patent uses parameter changes to create a formulation that is thermally stable. By controlling pH (2.8-4.6) and using calcium HMB with soluble protein, the system becomes resistant to heat-induced aggregation, allowing effective sterilization while maintaining protein stability.
3Duration of action of stationary object
If the shelf life of nutritional liquids is extended through acidification and heat sterilization, then microbiological stability is improved, but protein aggregation and sedimentation increase over time
Solution Approach 1:
The patent extends shelf life while maintaining clarity by optimizing multiple parameters simultaneously: pH (2.8-4.6), calcium HMB to soluble calcium ratio (4.5:1 to 7.3:1), and soluble protein content (65-100%). These parameter combinations prevent time-dependent aggregation and sedimentation, achieving both long shelf life and sustained clarity.
Solution Approach 2:
The patent uses calcium HMB as a stable intermediary that prevents long-term protein aggregation. This form of calcium remains soluble and does not induce protein precipitation over time, maintaining homogeneity and clarity throughout the extended shelf life.
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 formulation ensures the nutritional liquid remains clear and stable during shelf life, even at high calcium levels, minimizing sediment formation and extending the product's effective shelf life by maintaining protein solubility and preventing gelation or coagulation.
Implementation Method 1
having a pH of from 2.8 to 4.6
Data Source
AI summary
Disclosed are substantially clear nutritional liquids comprising protein and calcium HMB wherein soluble protein represents from about 65% to 100% by weight of total protein. The liquids have a pH of from about 2.8 to about 4.6 and may be manufactured as a hot fill product. The substantially clear nutritional liquids may also have a weight ratio of calcium HMB to soluble calcium of from 4.5:1 to 7.3:1. In some embodiments, the substantially clear nutritional liquids are substantially free of fat, and may optionally include isomaltulose and/or beta alanine.