Carbonated Beverage Cinnamaldehyde Stability

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Carbonated beverages containing high-intensity sweeteners face issues with heat and storage stability of cinnamaldehyde, leading to deterioration of cinnamon flavor and taste balance, which is not observed in sugar-containing beverages.

Innovation Solution

Incorporating a combination of aspartame and stevia extract as high-intensity sweeteners in specific concentration ranges within the carbonated beverage, along with cinnamaldehyde, to enhance heat and storage stability, carbonation sensation, and overall taste balance.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of energy

If high-intensity sweeteners are used instead of sugar, then calorie content is reduced, but cinnamaldehyde stability deteriorates during heat sterilization and storage

Engineering Contradiction:

Improvecalorie contentVSAvoidcinnamaldehyde stability

Core Design Contradiction:

Loss of energyVSReliability

Solution Approach 1:

The patent uses a composite sweetener system combining multiple high-intensity sweeteners (aspartame, stevia extract, and other sweeteners) rather than a single sweetener. This composite approach creates synergistic effects that stabilize cinnamaldehyde during heat sterilization and storage while maintaining low calorie content, resolving the contradiction between calorie reduction and flavor stability.

Inventive Principle:

Principle #40Composite materials

2Ease of manufacture

If cinnamaldehyde is added to provide cinnamon flavor, then ginger ale characteristic is improved, but heat and storage stability deteriorates

Engineering Contradiction:

Improvecinnamon flavor characteristicVSAvoidcinnamaldehyde stability

Core Design Contradiction:

Ease of manufactureVSStability of the object's composition

Solution Approach 1:

The patent introduces specific sweeteners (aspartame, stevia extract) as intermediary substances that mediate between the cinnamaldehyde and the beverage matrix. These intermediaries protect cinnamaldehyde from degradation during heat sterilization and storage while allowing the cinnamon flavor characteristic to be maintained, thus resolving the contradiction between flavor provision and stability.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Quantity of substance

If aspartame is used as high-intensity sweetener, then sweetness intensity is improved, but stability at low pH deteriorates

Engineering Contradiction:

Improvesweetness intensityVSAvoidaspartame stability at low pH

Core Design Contradiction:

Quantity of substanceVSReliability

Solution Approach 1:

The patent merges aspartame with other high-intensity sweeteners (stevia extract and additional sweeteners) to create a synergistic sweetening system. This combination allows the beverage to maintain high sweetness intensity at low pH while the composite system provides mutual stability, compensating for aspartame's pH sensitivity and resolving the contradiction between sweetness intensity and low pH stability.

Inventive Principle:

Principle #5Merging (Combining)

Data Source

PatentEP3111775B1Carbonated beverage containing high-intensity sweetener

Publication Date: 2019.01.09 SUNTORY HLDG LTD

AI summary

An object of the present invention is to provide a carbonated beverage comprising high-intensity sweeteners characterized in that cinnamaldehyde and the total taste balance are stably maintained. Provided is a carbonated beverage comprising cinnamaldehyde, aspartame, and a stevia extract, wherein total steviosides are contained as the stevia extract at a concentration of 0.6 ppm to 50 ppm.