Concentrated Beverage Whitening Composition Reducing Bag Replacement Frequency
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Solution Overview
Problem
Existing beverage whitening compositions fail to replicate the taste, whitening, and organoleptic properties of cream or milk when used in reduced volumes, leading to customer dissatisfaction and increased bag replacement frequency in coffee shops.
Innovation Solution
A composition combining cream with higher butter fat content and milk with lower butter fat content, along with skim milk powder or serum solids, to achieve the beverage whitening ability of the original cream or milk in a reduced volume of 30% to 95% of the original volume.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional cream or milk is used for whitening beverages, then the beverage achieves acceptable taste and organoleptic properties, but the volume required is large leading to frequent bag replacements
Solution Approach 1:
The patent changes the concentration parameters of milk components by creating a concentrated composition with higher total solids content. This allows the same whitening effect to be achieved with a smaller volume, reducing bag replacement frequency while maintaining beverage quality
Solution Approach 2:
The patent creates a composite concentrated composition combining multiple milk components (cream, milk, and other ingredients) to achieve a formulation that provides both whitening quality and reduced volume requirements when mixed with beverages
2Productivity
If concentrated milk products are used to reduce volume, then the volume of cream or milk needed is reduced, but the taste and organoleptic properties differ from traditional cream or milk
Solution Approach 1:
The patent carefully adjusts the concentration parameters and composition ratios to replicate the sensory properties of traditional cream or milk, ensuring that the concentrated form maintains acceptable taste and organoleptic characteristics when properly diluted
Solution Approach 2:
The patent creates a concentrated composition that copies the functional and sensory properties of traditional cream or milk, allowing it to serve as a faithful substitute that maintains beverage quality while reducing volume requirements
3Productivity
If high butter fat content cream is used to reduce volume, then the volume required is reduced, but the whitening effect from non-fat milk solids is insufficient
Solution Approach 1:
The patent creates a composite composition that combines high butter fat content cream with additional milk components and non-fat milk solids, ensuring both the fat content and whitening effect are optimized in a single concentrated formulation
Solution Approach 2:
The patent enhances specific local qualities of the cream by adding non-fat milk solids to the high butter fat content base, creating a composition where different components serve specific functions (fat for richness, non-fat solids for whitening) to achieve overall quality improvement
Data Source
AI summary
A beverage whitening composition for replacing cream or milk in a reduced volume comprising: cream having a higher butter fat content than the cream or milk to be replaced; milk having a lower butter fat content than the cream or milk to be replaced; and serum solids, such as skim milk powder. The composition has the beverage whitening ability of the cream or milk to be replaced in a target volume of from 30% to 95% of the volume of cream or milk to be replaced. The composition is formulated so that from 300 mL to 950 mL of the composition has the whitening ability of 1 liter of the cream or milk to be replaced. The composition is useful for replacing conventional coffee cream in dispensers containing bags of cream so as to reduce frequency of bag replacement.