Cream Emulsion Stabilization via Two-Stage Homogenization
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Solution Overview
Problem
Commercially available cream products are unstable and have a short shelf life, especially when not containing preservatives, which limits their use in 'healthy' diets and makes them unsuitable for long-term storage or processing with fruits and berries.
Innovation Solution
A method involving two-stage homogenization and two-stage cooling processes to produce cream products with an average particle size of less than 3 μm, ensuring a shelf life of at least 4 weeks without the use of preservatives, by subjecting the cream to high-pressure homogenization, ultra-heat treatment, and controlled cooling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If preservatives are added to cream products to extend shelf life, then storage stability is improved, but the product becomes unsuitable for 'healthy' diets and consumers prefer natural composition
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical parameters of the cream emulsion through controlled homogenization pressure, temperature, and particle size reduction. By adjusting these parameters, the cream achieves enhanced storage stability without requiring preservatives, as the physical structure itself provides the stability mechanism.
Solution Approach 2:
The patent extracts and eliminates the need for preservatives from the cream formulation by using physical stabilization methods. The harmful factor (preservatives) is removed entirely, replaced by a physical emulsion structure that provides stability through controlled droplet size and distribution achieved via homogenization.
2Object-generated harmful factors
If cream products are produced with natural composition without preservatives, then suitability for healthy diets is improved, but shelf life becomes insufficient for long-term storage
Solution Approach 1:
The patent applies preliminary action by performing controlled homogenization and particle size reduction before storage. The emulsion structure is prepared in advance with optimized droplet characteristics that inherently provide stability during storage, preventing phase separation and maintaining quality without preservatives.
Solution Approach 2:
The patent changes the physical parameters of the cream through controlled homogenization processes, creating an emulsion with specific particle size distributions and droplet characteristics. These parameter changes result in a physically stable system that maintains shelf life without requiring chemical preservatives.
3Ease of manufacture
If conventional homogenization is used to produce cream, then production simplicity is maintained, but storage stability and shelf life are insufficient
Solution Approach 1:
The patent segments the homogenization process into multiple stages with different pressure and temperature conditions. This segmentation allows for progressive emulsification and particle size reduction, achieving superior storage stability while maintaining reasonable production simplicity through systematic processing steps.
Solution Approach 2:
The patent employs periodic action through multi-stage homogenization cycles, where the cream is subjected to repeated heating and cooling periods with alternating homogenization steps. This periodic processing enhances emulsion stability and shelf life while maintaining manufacturability through cyclic operation.
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 method effectively stabilizes cream products, enhancing their storage stability and shelf life while maintaining their natural composition without the need for preservatives, making them suitable for extended use in culinary applications.
Implementation Method 1
a) an (O/W) emulsion is subjected to a first high-pressure homogenization at a temperature in the range from about 50° C. to about 100° C.
Implementation Method 2
b) the product obtained in step a) is heated to about 135° C. up to about 150° C.
Implementation Method 3
c) the product obtained in step b) is cooled to a temperature below 100° C.
Implementation Method 4
d) the product obtained in step c) is subjected to a second high-pressure homogenization at a temperature in the range from about 50° C. to about 80° C.
Data Source
AI summary
A method is proposed for producing a milk product, preferably a cream product having an average particle size less than 3 μm, which has a shelf life of at least 4 weeks, but does not contain preservatives.