Citrus Fiber Texturization for Stable Hydroalcoholic Emulsions
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Solution Overview
Problem
Hydroalcoholic emulsions used in creamy alcoholic beverages face instability issues due to immiscibility of fat with alcohol, leading to agglomeration, flocculation, precipitation, and changes in viscosity, flavor, and color over time, which are exacerbated by the use of stabilizers that can cause gritty mouthfeel and quality deterioration.
Innovation Solution
Incorporating citrus fibers as texturizers in the emulsion, which are ethanol-insoluble and have a specific length-to-width ratio, stabilizes the emulsion by maintaining viscosity and organoleptic properties, allowing for a wide range of textures and reduced fat content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If stabilizers such as pectin, locust bean gum, gum Arabic, fenugreek gum are used to maintain emulsion stability, then the emulsion stability is improved, but the viscosity increases over time leading to unpourable beverage and gritty or sandy mouthfeel
Solution Approach 1:
The patent introduces a specific emulsifier system comprising phospholipids (such as lecithin) and mono- and diglycerides as intermediary substances that mediate between the immiscible fat and alcohol phases. These emulsifiers form stable micellar structures that prevent fat agglomeration without causing the excessive viscosity and gritty mouthfeel associated with traditional stabilizers like pectin and locust bean gum.
Solution Approach 2:
The patent optimizes the concentration ranges of emulsifiers (phospholipids at 0.1-5 wt%, mono- and diglycerides at 0.1-5 wt%) to achieve stable emulsion without excessive stabilizer concentrations. This parameter optimization prevents the viscosity increase and textural deterioration that occur with high levels of traditional stabilizers, maintaining both stability and sensory quality.
2Stability of the object's composition
If traditional stabilizers are used to prevent fat agglomeration and flocculation, then the emulsion stability is improved, but color and flavor change over time leading to quality deterioration
Solution Approach 1:
The patent uses phospholipids and mono-/diglycerides as intermediary emulsifying agents that stabilize the fat-alcohol interface without the adverse effects on color and flavor stability. These emulsifiers form protective colloidal structures around fat droplets that prevent oxidation and chemical degradation, thereby maintaining organoleptic properties throughout storage.
3Stability of the object's composition
If high concentrations of stabilizers are used to be effective, then the emulsion stability is improved, but the gritty or sandy mouthfeel occurs
Solution Approach 1:
The patent achieves effective emulsion stability at low emulsifier concentrations (phospholipids 0.1-5 wt%, mono- and diglycerides 0.1-5 wt%), well below the concentrations of traditional stabilizers. This low-concentration approach prevents the formation of excessive gel networks and crystalline structures that cause gritty mouthfeel, while still providing adequate steric and electrostatic stabilization.
4Ease of operation
If fat component is added to create creamy alcoholic beverage, then the organoleptic properties are improved, but the fat becomes immiscible with alcohol leading to agglomeration, flocculation, precipitation and segregation
Solution Approach 1:
The patent employs a composite emulsifier system combining phospholipids (amphiphilic molecules with hydrophilic head groups and hydrophobic tails) and mono-/diglycerides. This composite system creates mixed micelles and emulsion structures that effectively solubilize fat in the alcoholic medium, providing both the creamy organoleptic properties and long-term storage stability.
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 emulsion achieves long-term stability with time-stable viscosity, flavor, and color, enabling improved storage properties and tunable appearance and texture without the gritty mouthfeel associated with high stabilizer concentrations.
Implementation Method 1
Hydroalcoholic emulsions comprising water, alcohol and fat are typically used in the manufacturing of beverages... necessitating the addition of one or more emulsifying agents to allow miscibility and to maintain a stable emulsion
Implementation Method 2
the emulsion also comprises citrus fibers as texturizer
Implementation Method 3
the hydroalcoholic emulsion of the invention, hereinafter the inventive emulsion, exhibits a long term stability, i.e. it shows a time-stable viscosity, flavor, taste and/or color
Data Source
AI summary
The present invention relates to a hydroalcoholic emulsion comprising water, alcohol, fat and a plant-derived texturizer, wherein said plant-derived texturizer is in the form of fibers.