Colloidal Stabilizer for Low Solids Aqueous Systems
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Solution Overview
Problem
Existing stabilizers for food, pharmaceutical, and nutraceutical products, particularly those based on colloidal microcrystalline cellulose (MCC) with carboxymethyl cellulose (CMC), face challenges in maintaining stability at low concentrations and preventing gelation in beverages, leading to issues like sedimentation and narrow effective concentration spreads.
Innovation Solution
A stabilizer composition comprising microcrystalline cellulose blended with two types of carboxymethyl cellulose, one with a low degree of substitution (0.60 - 0.85) and the other with a medium degree of substitution (0.80 - 0.95), co-attrited and processed to achieve a specific weight ratio, which is then used in beverage formulations to enhance stability and prevent gelation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If colloidal MCC is used with high DS CMC (DS 0.95-1.5), then stabilizer effectiveness is improved, but gelation occurs in low solids aqueous systems
Solution Approach 1:
The patent changes the degree of substitution parameter of CMC from high (0.95-1.5) to low (0.25-0.60), which fundamentally alters the stabilizer's interaction with colloidal MCC particles. This parameter change prevents gelation while maintaining stabilizer effectiveness, as lower DS CMC does not form gel networks at low concentrations like high DS CMC does
Solution Approach 2:
The patent specifies different viscosity ranges for low DS CMC (5-500 cP) to match different application requirements. By controlling viscosity within this range, the stabilizer provides optimal performance in low solids aqueous systems without causing gelation, adapting the local rheological properties to the specific application needs
2Stability of the object's composition
If colloidal MCC requires high concentration (≥0.4% wt.) for effectiveness, then stability is maintained, but the concentration range is limited and productivity decreases
Solution Approach 1:
The patent changes the CMC degree of substitution to low (0.25-0.60) and controls viscosity (5-500 cP), which enables effective stabilization at lower concentrations than traditional high DS CMC formulations. This parameter change expands the effective concentration range and improves productivity by reducing the minimum effective dosage
Solution Approach 2:
The patent creates a composite stabilizer system combining colloidal MCC with low DS CMC of specific viscosity ranges. This composite material provides enhanced stabilizing performance at lower concentrations compared to MCC alone or with high DS CMC, expanding the usable concentration range for formulation flexibility
3Reliability
If medium viscosity CMC (200-10000 mPa.s) is used with colloidal MCC, then stabilizer performance is improved, but gelation risk increases in low solids systems
Solution Approach 1:
The patent changes the viscosity parameter of CMC from medium (200-10000 mPa.s) to low (5-500 cP) by selecting appropriate degree of substitution (0.25-0.60). This parameter change reduces gelation risk while maintaining stabilizer performance, as lower viscosity CMC does not form gel networks in low solids aqueous systems
Solution Approach 2:
The patent uses low DS CMC (0.25-0.60) which provides sufficient stabilizing performance without the excessive thickening and gelation effects of medium viscosity CMC. This partial action approach achieves the minimum necessary stabilization effect without causing harmful gelation
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 effectively maintains stability in low solids aqueous systems and UHT dairy chocolate milk, preventing sedimentation and gelation, thus expanding the effective concentration range and improving the performance of MCC-based stabilizers.
Implementation Method 1
coating attrited microcrystalline cellulose (MCC) with carboxymethyl cellulose (CMC) as a barrier material
Implementation Method 2
The main function of a stabilizer is preventing separation of the components in a formulation
Data Source
AI summary
This invention relates to making and using a stabilizer that is effective in small amounts and, particularly useful for stabilizing low solids liquids, e.g., dispersions, emulsions, and suspensions, used in foods, pharmaceuticals, nutraceuticals, and similar industrial applications, which comprises, microcrystalline cellulose, (preferably, colloidal hydrolyzed MCC); a first carboxymethyl cellulose having a viscosity of 30 - 85 cP at 2% in deionized water; and, a degree of carboxymethyl substitutions of 0.60 to 0.85, and a second carboxymethyl cellulose having a viscosity of 400 - 800 cP at 2% in deionized water, and a degree of carboxymethyl substitutions of 0.80 to 0.95; and, the stabilizer may be made by preparing a moist MCC "wetcake"; thoroughly mixing the wetcake with a dry blended mixture of low DS and medium DS, CMCs; preferably, in a MCC/low DS CMC/medium DS CMC ratio range of about 88/6/6 to about 92/4/4, adding that mixture to an extruder; preparing a slurry of the extrudate in deionized water; and, optionally, pumping the slurry to a spray dryer to produce a powder.