Carbonated Drink Caramel Composition Suppresses CO2 Exudation
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Solution Overview
Problem
Carbonated drinks with indigestible dextrin face issues with the exudation of dissolved carbon dioxide, leading to decreased palatability, especially in PET bottles which are prone to gas permeability, and existing methods require large-scale facilities or result in flavor deterioration.
Innovation Solution
A bottled carbonated drink containing indigestible dextrin with a caramel composition and high-intensity sweetener is developed, where the indigestible dextrin content is 1.6% by mass or less, and the caramel composition is used to suppress the exudation of dissolved carbon dioxide, maintaining flavor quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If indigestible dextrin is added to carbonated drink, then health functionality is improved, but exudation of dissolved carbon dioxide increases
Solution Approach 1:
Caramel composition acts as an intermediary substance between indigestible dextrin and dissolved carbon dioxide. The caramel composition suppresses the exudation of carbon dioxide caused by indigestible dextrin, allowing the health benefits of dextrin to be retained while preventing carbon dioxide loss through a mediating mechanism.
Solution Approach 2:
The invention changes the compositional parameters of the carbonated drink by adding specific amounts of caramel composition (0.01-0.5% by mass) and high-intensity sweetener (0.01-0.2% by mass). These parameter changes modify the physical-chemical environment to suppress carbon dioxide exudation while maintaining dextrin's health functionality.
2Loss of substance
If caramel composition and high-intensity sweetener are added to suppress carbon dioxide exudation, then carbon dioxide retention is improved, but device complexity increases
Solution Approach 1:
The caramel composition and high-intensity sweetener perform self-service by automatically suppressing carbon dioxide exudation through their inherent chemical properties when added to the drink. This eliminates the need for complex external devices or large-scale facilities, as the additives themselves provide the suppression function.
Solution Approach 2:
The invention replaces mechanical suppression methods (cavitation equipment, large-scale facilities) with chemical substitution. The caramel composition and high-intensity sweetener chemically suppress carbon dioxide exudation, replacing the need for complex mechanical systems and simplifying the production process.
3Reliability
If indigestible dextrin is added to carbonated drink, then health functionality is improved, but flavor deteriorates due to carbon dioxide exudation
Solution Approach 1:
Caramel composition serves as a mediator that protects the flavor of carbonated drink from deterioration. By suppressing carbon dioxide exudation caused by indigestible dextrin, the caramel composition prevents the harmful effect of flavor loss while allowing the health benefits of dextrin to be maintained.
Solution Approach 2:
The invention converts the harmful effect of carbon dioxide exudation into a beneficial outcome. By adding caramel composition and high-intensity sweetener, the exudation problem is transformed into an opportunity to enhance flavor stability and maintain carbonation levels, turning a negative effect into a positive attribute of the final product.
Data Source
AI summary
To provide a bottled carbonated drink containing indigestible dextrin, capable of reducing exuding of a dissolved carbon dioxide. The bottled carbonated drink containing indigestible dextrin, including a caramel pigment and a high-intensity sweetener is provided.