Caramelized Carbohydrate Additive for UV-Resistant Beverages
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Solution Overview
Problem
Beverages and foodstuffs are prone to light-induced flavor changes, particularly when packaged in materials that do not shield against detrimental light frequencies, leading to off-flavors and requiring chemical additives that may not be consumer-friendly.
Innovation Solution
Caramelized carbohydrates of low color intensity, prepared to enhance UV absorption without significant visible light absorption, are used as additives to stabilize against light-induced flavor changes, offering a consumer-friendly labeling option.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If packaging material that transmits light is used, then consumer appeal and product appearance are improved, but light-induced flavor changes and off-flavor formation increase
Solution Approach 1:
Caramelized carbohydrate acts as an intermediary substance within the beverage that absorbs harmful UV light frequencies, protecting the flavor compounds from light-induced degradation while allowing the packaging to remain transparent or translucent for consumer appeal
Solution Approach 2:
The invention changes the chemical composition parameters of the beverage by adding caramelized carbohydrate, which has specific light absorption properties that counteract the harmful effects of light transmission through the packaging
2Reliability
If chemical light stabilizing additives are used, then resistance to light-induced flavor changes is improved, but consumer acceptance and labeling appeal deteriorate
Solution Approach 1:
The invention uses caramelized carbohydrate, a natural, commonly accepted food ingredient, instead of specialized chemical additives. This substance provides the necessary light stabilization function while being perceived as natural and safe by consumers, eliminating the need for artificial additive labeling
Solution Approach 2:
The invention changes the type of stabilizing agent from synthetic chemical compounds to naturally occurring caramelized carbohydrate, maintaining the protective function while improving consumer acceptance and labeling appeal
3Reliability
If conventional caramel is used as additive, then UV absorption is improved, but visible light absorption and color intensity increase
Solution Approach 1:
The invention applies the principle of local quality by using caramelized carbohydrate at low concentrations (0.01-1 wt.%) that provide sufficient UV absorption protection without imparting significant visible color to the beverage, thus protecting different wavelength ranges with different intensities
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 use of caramelized carbohydrates effectively reduces light-induced flavor changes by absorbing UV light, maintaining product stability and allowing for 'natural' labeling, with a high UV absorption ratio and minimal visible light absorption, effectively preventing the formation of undesirable compounds.
Implementation Method 1
caramelised carbohydrate of low colour intensity... exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01... ii. an absorption ratio A280/560 of at least 200
Data Source
AI summary
One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A280/560 of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavor changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture of said composition.