Caviar-Encapsulating Particles in Alcoholic Beverages

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

The incorporation of caviar into alcoholic beverages is challenging due to its complex composition, leading to rapid degradation and loss of visual and organoleptic properties, with existing methods either purifying away non-volatile compounds or failing to preserve the appearance and texture of caviar.

Innovation Solution

Development of particles encapsulating caviar-based food using a gelled network of cation-reactive gelling polysaccharides, such as sodium alginate, reinforced with hydroxypropylmethyl-cellulose (HPMC), which maintains the appearance and texture of caviar when immersed in an alcoholic beverage.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If caviar is directly suspended in alcoholic beverage, then the beverage acquires caviar flavor, but the caviar structure degrades rapidly and the beverage becomes turbid

Engineering Contradiction:

Improvecaviar flavor concentrationVSAvoidcaviar structure stability

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent applies encapsulation of caviar-based food within a membrane formed by gelling polysaccharides (such as alginate). This thin film membrane protects the caviar structure from direct contact with alcohol, preventing protein precipitation and structural degradation, while still allowing the beverage to acquire caviar flavor through controlled diffusion.

Inventive Principle:

Principle #30Flexible shells and thin films

2Stability of the object's composition

If caviar is encapsulated in alginate membrane, then the membrane partially prevents leakage, but the egg hardens and white filaments diffuse into the beverage

Engineering Contradiction:

Improvecaviar encapsulation integrityVSAvoidprotein precipitation and filament diffusion

Core Design Contradiction:

Stability of the object's compositionVSObject-generated harmful factors

Solution Approach 1:

The patent uses a composite membrane system combining gelling polysaccharides (alginate) with reinforcing agents (such as HPMC - hydroxypropylmethyl cellulose). This composite structure provides both the encapsulation integrity needed to prevent leakage and the mechanical strength to prevent hardening and filament diffusion, overcoming the limitations of pure alginate membranes.

Inventive Principle:

Principle #40Composite materials

3Quantity of substance

If caviar juice is added to alcoholic beverage, then the beverage acquires intense caviar flavor, but proteins precipitate and form dense particles causing turbidity

Engineering Contradiction:

Improvecaviar flavor intensityVSAvoidbeverage clarity

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent encapsulates caviar-based food in a gelling polysaccharide membrane that controls the release of caviar juice into the alcoholic beverage. This controlled release prevents sudden protein precipitation that causes turbidity, while still allowing sufficient flavor diffusion to achieve intense caviar taste.

Inventive Principle:

Principle #30Flexible shells and thin films

4Illumination intensity

If distillation is used to extract caviar essential oil, then the alcoholic beverage obtains caviar fragrance, but non-volatile compounds are purified away and visual properties are lost

Engineering Contradiction:

Improvecaviar fragranceVSAvoidnon-volatile compounds

Core Design Contradiction:

Illumination intensityVSLoss of substance

Solution Approach 1:

Instead of using distillation that extracts only volatile compounds, the patent uses encapsulation technology to retain the complete caviar-based food including non-volatile compounds. This approach preserves both the fragrance and the visual properties (color, texture) of caviar, avoiding the loss of valuable non-volatile constituents.

Inventive Principle:

Principle #2Taking out (Extraction)

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 particles effectively preserve the visual and gustatory properties of caviar, allowing for the diffusion of caviar aromas into the beverage while maintaining the shape and cohesion of the caviar-based food, resulting in an alcoholic beverage that mimics the appearance and taste of caviar.

Implementation Method 1

at least one gelled network of at least one gelling polysaccharide

Methodology Applied

Scientific EffectGel: Gel

Implementation Method 2

The compounds of the caviar are very soluble in water, and therefore diffuse easily in an aqueous medium. The proteins of the caviar precipitate in alcohol.

Methodology Applied

Scientific EffectDiffusion: Diffusion

Implementation Method 3

an agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol

Methodology Applied

Scientific EffectAlcohol resistance:

Data Source

PatentUS11753611B2Alcoholic beverage containing particles comprising a caviar-based food

Publication Date: 2023.09.12 PERNOD RICARD SA

AI summary

The present invention relates to particles which include at least one gelled network of at least one gelling polysaccharide in which are embedded at least: one caviar-based food; one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example vodka) containing said particles, as well as a container filled with said alcoholic beverage.