Carbonated Drink Foam Stabilization via Indigestible Dextrin
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Solution Overview
Problem
Carbonated drinks with foaming agents or stabilizers often impart unfavorable flavors and change physical properties, leading to low palatability, particularly in cola-based drinks, where foam stability is crucial for consumer experience.
Innovation Solution
Incorporating indigestible dextrin and adjusting the amount of 4-methylimidazole to less than 200 ppb in a bottled carbonated drink, especially a cola-based drink, to stabilize foam without the need for additional foaming agents or stabilizers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If foaming agents or foam stabilizers are added to improve foam stability and retention, then foam retention time is improved, but unfavorable flavor is imparted and physical properties change leading to low palatability
Solution Approach 1:
The invention extracts and removes 4-methylimidazole from the caramel composition through purification processes, eliminating the harmful substance while preserving the foam-stabilizing properties of the remaining caramel components. This allows foam stability improvement without the adverse flavor effects caused by 4MI.
Solution Approach 2:
The invention changes the chemical composition parameters of the caramel by controlling the concentration of 4-methylimidazole to below detectable levels while maintaining other caramel components that provide foam stability. This parameter adjustment resolves the contradiction by eliminating the harmful substance while preserving the beneficial foam-stabilizing function.
2Productivity
If foaming agents are added to enhance foam formation, then foamability is improved, but viscosity increases and physical properties change reducing palatability
Solution Approach 1:
The invention enables the caramel composition itself to provide foam-stabilizing functionality without requiring additional foaming agents. The purified caramel components naturally exhibit foam stabilization properties, eliminating the need for extra additives that would increase viscosity and alter physical properties.
3Adaptability or versatility
If conventional caramel composition is used to maintain drink characteristics, then merchandise characteristics are maintained, but 4-methylimidazole content is high causing unfavorable flavor
Solution Approach 1:
The invention extracts 4-methylimidazole from the conventional caramel composition while retaining other caramel components that contribute to the desired merchandise characteristics. This selective removal eliminates the unfavorable flavor while preserving the functional and sensory properties of the caramel.
Solution Approach 2:
The invention creates a modified caramel composition that combines purified caramel components with controlled 4MI content. This composite approach maintains the beneficial properties of conventional caramel while eliminating the harmful effects of high 4MI content.
Data Source
AI summary
To provide a bottled carbonated drink including a sweetener and a caramel composition, wherein the drink contains an indigestible dextrin and the amount of 4-methylimidazole in the drink is less than 200 ppb. The drink is a bottled carbonated drink of which foam is stabilized.