Citric-Phosphoric Acid Blend Reduces Sports Drink Aftertaste
Solution Overview
Problem
Conventional sports beverages often have an excessive aftertaste, leading to inadequate consumption and taste burnout among athletes, and lack improved gulpability.
Innovation Solution
A non-carbonated sports beverage composition utilizing a novel acidulant blend of citric acid and phosphoric acid in a specific ratio, reducing aftertaste and enhancing gulpability, comprising water, electrolytes, carbohydrates, non-nutritive sweeteners, flavoring agents, and a pH range of 2.5 to 4.5, which stimulates consumption and rapid drinking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional sports beverages use traditional acidulants (citric acid only), then the beverage provides basic tartness, but the aftertaste becomes excessive and unpleasant
Solution Approach 1:
The patent applies composite materials by combining citric acid and phosphoric acid in a specific ratio (3:1 to 5:1) to create a blended acidulant system. This composite acidulant blend produces a synergistic effect that reduces aftertaste compared to using citric acid alone, while maintaining the necessary tartness and pH control for sports beverage stability.
Solution Approach 2:
The patent changes the chemical composition parameters by introducing phosphoric acid alongside citric acid, and adjusts the concentration ratio between them. This parameter modification transforms the taste profile by reducing the excessive aftertaste associated with conventional citric acid-only formulations, while maintaining effective pH control in the 2.5-4.5 range.
2Quantity of substance
If sports beverages have adequate carbohydrate and electrolyte content, then nutritional replacement is achieved, but the beverage becomes less palatable and gulpability decreases
Solution Approach 1:
The patent modifies the taste parameters by implementing a specific acidulant blend ratio (citric acid:phosphoric acid = 3:1 to 5:1) and controlling pH within 2.5-4.5. These parameter changes optimize the balance between nutritional content and palatability, making high-carbohydrate, high-electrolyte beverages more gulpable by reducing aftertaste fatigue.
Solution Approach 2:
The composite acidulant system creates a more balanced taste profile that complements the carbohydrate and electrolyte components. This composite approach ensures that the beverage remains palatable during rapid consumption, allowing athletes to gulp larger volumes without experiencing taste burnout.
3Stability of the object's composition
If sports beverages maintain stable pH for shelf life, then product stability is improved, but aftertaste increases and consumption decreases
Solution Approach 1:
The patent uses a composite buffer system comprising citric acid and phosphoric acid that provides superior pH stability compared to citric acid alone. This composite buffering system maintains consistent pH levels during shelf storage and consumption, preventing the pH drift that leads to aftertaste development, while the specific 3:1 to 5:1 ratio optimizes both stability and taste.
Solution Approach 2:
The patent adjusts the pH parameter to a specific range (2.5-4.5) using the blended acidulant system, which provides optimal balance between shelf stability and taste quality. This parameter optimization ensures that the beverage maintains stable composition over time without developing excessive aftertaste, thereby improving both longevity and consumability.
Data Source
AI summary
An improved sports beverage containing an acidulant system that results in a sports beverage with reduced total aftertaste and an increase in the pleasantness of the aftertaste as well as significantly higher gulpability compared to conventional sports beverages. The acidulant system is composed of citric and phosphoric acid in specific relative amounts.