Concentrate for milky beverages
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Solution Overview
Problem
Existing methods for producing milk beverages from concentrated ingredients often result in compromised foam production and mouthfeel, particularly when using cream-derived concentrates, which are process-intensive and lack desired consumer satisfaction metrics.
Innovation Solution
A liquid dairy concentrate is developed with a specific ratio of fat to casein (between 3:1 and 18:1), incorporating native micellar casein, which enhances foaming characteristics when diluted, particularly between fat to casein ratios of 14 and 18, and includes additional components like stabilizers, salt, sugar, and vitamin/mineral supplements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If cream-derived concentrates are used to provide milky beverages, then the beverage can be produced with high fat content, but the foam production and mouthfeel are compromised
Solution Approach 1:
The patent applies parameter changes by precisely controlling the fat to casein ratio within the range of 3:1 to 18:1 in the liquid dairy concentrate. This specific parameter optimization enables the concentrate to produce adequate foam while maintaining high fat content, resolving the contradiction between fat quantity and foam reliability.
Solution Approach 2:
The patent creates a composite material by combining cream with native micellar casein to form a liquid dairy concentrate with a specific fat to casein ratio. This composite structure integrates the foaming properties of casein with the high fat content of cream, achieving both adequate foam production and high fat content simultaneously.
2Quantity of substance
If cream-derived concentrates are used to provide milky beverages, then the beverage can be produced with high fat content, but the mouthfeel and consumer satisfaction are compromised
Solution Approach 1:
The patent optimizes the fat to casein ratio parameter within the range of 3:1 to 18:1 to achieve the desired mouthfeel. This parameter control ensures that the concentrate produces a creamy mouthfeel when reconstituted, while maintaining high fat content in the concentrate formulation.
Solution Approach 2:
The patent formulates a composite liquid dairy concentrate combining cream and native micellar casein in specific proportions. This composite material provides both the high fat content required for richness and the proper mouthfeel characteristics, resolving the contradiction between fat quantity and sensory quality.
3Reliability
If native micellar casein is added to cream to optimize foaming, then foam height is improved, but the concentrate formulation becomes more complex
Solution Approach 1:
The patent manages formulation complexity by defining a specific parameter range for the fat to casein ratio (3:1 to 18:1). Within this range, the concentrate achieves adequate foam height. The complexity is managed by specifying a ratio range rather than exact values, and by using native micellar casein which integrates well with the cream matrix.
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 concentrate achieves improved foam height and creamy mouthfeel by optimizing the fat to casein ratio, ensuring elevated foam production and consumer satisfaction through enhanced foaming techniques, while maintaining flavor and texture integrity.
Implementation Method 1
it was discovered that the use of a liquid ingredient encouraged foam production compared to a reconstituted powder ingredient
Data Source
AI summary
The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5 wt % fat, wherein a ratio of fat to casein is from 3:1 to 18:1.