Frozen Coffee Custard Formulation for Low-Sugar Creamy Caffeine Delivery
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Solution Overview
Problem
Existing coffee products require time and effort to prepare, and there is a need for a convenient, creamy, and caffeine-rich alternative that is low in sugar and fructose, suitable for immediate consumption without visiting a coffee shop.
Innovation Solution
A frozen coffee custard hybrid product formulated with natural sweeteners, high fiber ingredients, and caffeine levels comparable to a serving of coffee, using a blend of dairy sources, cream, skim powder, emulsifiers, and coffee, processed to maintain organoleptic properties and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a frozen coffee custard hybrid product is created for immediate consumption, then convenience and availability are improved, but the product must maintain complex formulation requirements to achieve creamy texture, caffeine content, and low sugar simultaneously
Solution Approach 1:
The patent combines multiple functions into a single frozen custard product: coffee flavoring, cream texture, caffeine delivery, and low-sugar formulation are merged into one hybrid product that delivers all benefits simultaneously without requiring separate preparation steps
Solution Approach 2:
The product uses a composite formulation combining dairy components (cream, milk), coffee extracts, natural sweeteners (stevia, monk fruit), and stabilizers to achieve the desired creamy texture, caffeine content, and reduced sugar profile in a single formulation
2Object-affected harmful factors
If natural sweeteners like stevia or monk fruit are used to avoid sugar, then health benefits are improved, but achieving the desired sweetness and organoleptic properties becomes more difficult
Solution Approach 1:
The patent changes the sweetness parameter by substituting traditional sugar with natural alternative sweeteners (stevia, monk fruit) while adjusting the formulation to maintain the desired sweet taste profile and organoleptic properties without relying on harmful sugars
Solution Approach 2:
The formulation applies different functional components in specific proportions: natural sweeteners provide sweetness, while dairy components and stabilizers are strategically incorporated to compensate for any texture or mouthfeel differences, ensuring each component contributes optimally to the overall product quality
3Reliability
If the product is formulated to be creamy and smooth like coffee with cream, then sensory quality is improved, but the formulation becomes more complex and harder to stabilize
Solution Approach 1:
The patent uses dairy components (cream, milk) and stabilizers as intermediary substances that mediate between the coffee flavoring and the frozen matrix, ensuring a creamy, smooth texture similar to coffee with cream while maintaining formulation stability
Solution Approach 2:
The formulation is designed to achieve homogeneous distribution of all components (coffee extracts, dairy, sweeteners, stabilizers) to ensure consistent creamy texture and smooth mouthfeel throughout the product, mimicking the uniformity of well-prepared coffee with cream
4Duration of action of stationary object
If the product is designed for long-term storage, then availability is improved, but maintaining organoleptic properties and preventing degradation becomes more challenging
Solution Approach 1:
The patent incorporates stabilizers and proper formulation techniques in advance to prevent degradation during storage, ensuring that the organoleptic properties (taste, texture, aroma) remain stable throughout the intended shelf life without requiring complex preservation measures
Solution Approach 2:
The formulation adjusts physical and chemical parameters (pH, water activity, fat content) to optimize storage stability while preserving the desired organoleptic properties, allowing long-term storage without compromising quality
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 product provides a creamy, smooth, and caffeine-boosting alternative to traditional coffee, suitable for immediate consumption, with reduced sugar and fructose content, enhancing fiber intake and calorie management.
Implementation Method 1
a frozen coffee custard hybrid product comprising whole milk in an amount in the range of 25 to 75 wt. %, heavy cream in an amount in the range of 5 to 20 wt. %, skim powder in an amount in the range of 0.5 to 5 wt. %, an emulsifier in an amount in the range of 1 to 20 wt. %
Data Source
AI summary
A frozen coffee custard hybrid product is disclosed, along with several formulations and manufacturing methods. A single product serving has a caffeine content equivalent to a serving of coffee, and formulations are provided using various dairy, fiber, and sweetener sources that are combined to create a creamy and smooth texture similar to premium ice cream. As a frozen product, consumers can enjoy their daily serving of coffee by simply opening the freezer. Additionally, the formulations utilize natural sweeteners to mitigate the adverse health effects of consuming processed sugars and fiber to improve digestive and heart health. The preferred embodiment discloses a frozen coffee custard hybrid product comprising whole milk in an amount in the range of 25 to 75 wt. %, heavy cream in an amount in the range of 5 to 20 wt. %, skim powder in an amount in the range of 0.5 to 5 wt. %, an emulsifier in an amount in the range of 1 to 20 wt. %, sweetener in an amount in the range of 10 to 30 wt. %, and coffee in an amount in the range of 0.8 to 5 wt. %.