Coffee Cherry Husk Extract for Clear Caffeinated Beverages
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Solution Overview
Problem
Current beverage production methods do not effectively utilize coffee cherry husks and pulp to create stable, caffeine-rich beverages with natural caffeine and aroma, often resulting in unclear and unappetizing products due to high pectin levels and lack of efficient extraction processes.
Innovation Solution
A method involving the extraction and stabilization of coffee cherry husks and pulp using water, followed by separation and concentration to create a beverage with controlled caffeine levels and added aroma, utilizing techniques such as ultra-filtration and aroma recovery to produce a clear, naturally caffeinated beverage formulation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If coffee cherry husks and pulp are used to create caffeine-rich beverages, then natural caffeine content is improved, but beverage clarity deteriorates due to high pectin levels
Solution Approach 1:
The patent applies extraction principles by selectively removing pectin and other unwanted substances from the coffee cherry husk and pulp extract through filtration and centrifugation processes, while retaining the beneficial caffeine and aroma compounds in the beverage formulation
Solution Approach 2:
The patent utilizes parameter changes by adjusting pH levels, temperature, and concentration ratios during the extraction and processing stages to optimize both caffeine content and beverage clarity, transforming the raw extract into a stable, clear beverage
2Ease of manufacture
If traditional extraction methods are used for coffee cherry husks and pulp, then processing simplicity is maintained, but beverage stability and aroma quality deteriorate
Solution Approach 1:
The patent applies preliminary action by performing pre-treatment steps such as drying, grinding, and preliminary extraction of coffee cherry husks and pulp before the main beverage formulation process, ensuring stable and high-quality results
Solution Approach 2:
The patent uses intermediary substances and processes such as pH adjusters, filtration media, and controlled water ratios as mediators to facilitate the extraction of beneficial compounds while removing unwanted substances, achieving both simplicity and stability
3Stability of the object's composition
If sufficient pectin is removed to achieve beverage clarity, then optical clarity is improved, but loss of natural ingredients increases
Solution Approach 1:
The patent applies local quality by selectively removing only the harmful components (pectin, tannins) while preserving the beneficial local properties of the extract (caffeine, aroma compounds, natural sugars), achieving clarity without significant loss of valuable ingredients
Solution Approach 2:
The patent recovers and retains valuable natural ingredients like caffeine and aroma compounds in the beverage formulation while discarding only the harmful pectin and tannin components, minimizing overall substance loss
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 method results in a stable, optically clear beverage with controlled caffeine levels and enhanced aroma, matching or exceeding the caffeine content of conventional energy drinks and teas, while maintaining natural ingredients and avoiding artificial additives.
Implementation Method 1
extracting soluble constituents using water from at least one member of the group consisting of coffee cherry husks and coffee cherry pulp
Implementation Method 2
extracting soluble constituents using water
Implementation Method 3
separating the extract of the at least one member from the water
Implementation Method 4
utilizing techniques such as ultra-filtration
Implementation Method 5
concentrating the extract
Implementation Method 6
aroma recovery to produce a clear, naturally caffeinated beverage formulation
Implementation Method 7
aroma recovery
Data Source
AI summary
A beverage formulation having a beverage having caffeine wherein the beverage contains caffeine levels in the range of about 0.07 to about 0.30 mg/ml, being optically clear, and having an added aroma; and wherein the beverage comprises an extract that is derived from at least one member of the group of coffee cherry husks and coffee cherry pulp; wherein the extract is in the range of about 5 to about 30% based on standardized extract of the beverage; wherein at least a portion of the caffeine is derived from the extract; wherein the optically clear is measured by a haze value of at least below about 10; and wherein at least a portion of the added aroma is derived from aroma recovered from the extract.