Cold Brew Beverage Ingredient Blend for Solubility
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Solution Overview
Problem
Existing cold-brew beverage preparation methods struggle with achieving optimal solubility and flavor profile due to limitations in processing aids and particle size distribution of drink powders, leading to suboptimal extraction and hydration of water-insoluble and water-soluble ingredients.
Innovation Solution
A beverage preparation ingredient comprising a blend of water-insoluble and water-soluble drink powders, with a specific particle size distribution and the inclusion of processing aids like guar gum and xanthan gum, is used in a cold-brewing method involving a capsule system where water is injected to hydrate and extract the ingredients, forming a liquid product with enhanced solubility and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If water-insoluble drink powder is used in cold-brewing, then flavor and body are improved, but solubility and extraction efficiency deteriorate
Solution Approach 1:
The patent applies preliminary action by pre-processing the water-insoluble drink powder through drying and milling to specific particle size ranges (d10: 15-50 μm, d50: 80-150 μm, d90: 200-400 μm) before brewing. This pre-preparation optimizes the powder's properties to enhance subsequent solubility and extraction efficiency during cold-brewing, allowing higher amounts to be used without compromising dissolution.
Solution Approach 2:
The patent changes physical parameters of the water-insoluble drink powder, specifically controlling particle size distribution through milling and classification. By adjusting the d10, d50, and d90 values to specific ranges, the powder's surface area and packing characteristics are optimized, improving water contact and extraction efficiency while maintaining the ability to use higher quantities for enhanced flavor and body.
2Ease of manufacture
If traditional processing aids are used, then manufacturing is simplified, but solubility and flavor profile are suboptimal
Solution Approach 1:
The patent employs composite materials by combining water-insoluble drink powder with specific hydrocolloids (guar gum at 0.1-1.0% and xanthan gum at 0.05-0.5%) in defined ratios. This composite formulation creates synergistic effects where the hydrocolloids act as processing aids that enhance solubility, stabilize suspension, and improve flavor release, achieving superior performance while maintaining manufacturing feasibility through straightforward blending processes.
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 solution results in improved solubility and flavor of the cold-brew beverage, allowing for greater amounts of water-insoluble drink powder to be used while maintaining effective hydration and extraction, as demonstrated by superior solubility tests compared to traditional methods.
Implementation Method 1
adding water to the beverage preparation ingredient to simultaneously hydrate the water-insoluble drink powder and extract the water-insoluble drink powder to form the liquid product
Implementation Method 2
extract the water-insoluble drink powder to form the liquid product
Implementation Method 3
the inclusion of processing aids like guar gum and xanthan gum, is used in a cold-brewing method involving a capsule system where water is injected to hydrate and extract the ingredients
Data Source
AI summary
Described herein is a beverage preparation ingredient for cold-brewing, the beverage preparation ingredient comprising a blend of a water-insoluble drink powder and a water-soluble drink powder.