Plant Cellulose Microfibrils for Stable Low-Calorie Tea Beverages
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Solution Overview
Problem
Ready-to-drink milk tea beverages face challenges in maintaining organoleptic properties such as creaminess while being low in energy content, and stability issues like creaming and sedimentation during storage.
Innovation Solution
A ready-to-drink tea beverage comprising water, tea solids, and primary cell wall material sourced from plant parenchymal tissue, with defibrillated cellulose microfibrils having an average degree of crystallinity less than 50% and a self-suspending capacity of 50-100%, which provides stability and acceptable organoleptic properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If milk solids and NDC are reduced to lower caloric value, then energy content is reduced, but organoleptic properties like creaminess deteriorate
Solution Approach 1:
Cellulose microfibrils act as an intermediary substance that replaces milk solids and NDC in providing creaminess. These microfibrils, derived from plant parenchymal tissue through defibrillation, serve as a mediator between the desire for low caloric content and the need for acceptable organoleptic properties, allowing reduction of milk solids while maintaining sensory experience
Solution Approach 2:
The invention changes the physical parameters of the beverage by introducing cellulose microfibrils with specific characteristics (average diameter 5-50 nm, degree of crystallinity 10-40%). This parameter change allows the beverage to achieve desired viscosity and creaminess without relying on high concentrations of caloric milk solids or NDC
2Ease of operation
If milk containing beverages are stored, then convenience is improved, but stability problems like creaming and sedimentation occur
Solution Approach 1:
Cellulose microfibrils serve as a stabilizing intermediary that prevents creaming and sedimentation during storage. The microfibrils interact with fat and protein components to maintain uniform distribution, acting as a mediator that preserves beverage homogeneity throughout the shelf life while enabling convenient ready-to-drink format
Solution Approach 2:
The invention creates a composite beverage system combining cellulose microfibrils with milk proteins and fat. This composite structure, where microfibrils form a network matrix, provides enhanced stability during storage while maintaining the desired creamy texture and preventing phase separation
Data Source
AI summary
The invention relates to a ready-to-drink tea beverage comprising water, tea solids, protein and primary cell wall material. The primary cell wall material is derived from plant parenchymal tissue and has been treated to contain at least partially disentangled cellulose microfibrils. The invention further relates to a method for preparing said ready-to-drink tea beverage comprising the steps of •—mixing at least part of the water and primary cell wall material; and •—subjecting this mixture to mechanical energy and/or cavitation.