Dairy Product Freezing Emulsion Stability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current dairy products used as whiteners in beverage dispensers suffer from viscosity issues, flavor deterioration, and separation or solidification upon freezing and thawing, making them unsuitable for long-term storage and accurate dispensing.
Innovation Solution
A dairy product with a specific composition of 5.5-14.5% milk fat, 3-7.5% milk protein, 2.5-14% disaccharide alcohol, and 0.1-2% emulsifier, homogenized to maintain low viscosity and prevent emulsion deterioration, is developed, allowing for freezing and thawing endurance and stable storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a dairy product is stored at ambient temperature with high concentration of constituent components, then storage stability is improved, but viscosity increases and makes it difficult to eject from dispenser
Solution Approach 1:
The patent changes the physical state parameter of the dairy product by freezing it, which fundamentally alters its storage and dispensing characteristics. The frozen state allows long-term stable storage while the rapid thawing process restores low viscosity for easy dispenser ejection
Solution Approach 2:
The patent utilizes phase transition between frozen and thawed states to resolve the contradiction. When frozen, the product maintains stability; when rapidly thawed, it transitions to a low-viscosity liquid state suitable for dispenser operation, thus achieving both storage stability and ease of dispensing
2Reliability
If a dairy product is subjected to heat sterilization or increased sugar content, then microorganism control is improved, but heat deterioration occurs and flavor quality deteriorates
Solution Approach 1:
The patent uses freezing (phase transition to solid state) as an alternative to heat sterilization for microorganism control. The frozen state inhibits microbial growth without causing heat deterioration, preserving flavor quality while achieving the same preservation objective
Solution Approach 2:
The patent converts the typically harmful effect of freezing (which can cause solidification and separation) into a beneficial preservation method. By controlling the freezing process and composition, the patent achieves microorganism control and extended shelf life while preventing the adverse effects of uncontrolled freezing
3Duration of action of stationary object
If a dairy product is stored for a long period, then distribution reach is improved, but viscosity increases and component separation occurs
Solution Approach 1:
The patent uses freezing as a time-extending mechanism. The frozen state pauses the degradation processes that lead to viscosity increase and component separation, enabling long-term storage without composition deterioration. Rapid thawing then restores the product to its original stable state
4Reliability
If a dairy product has high viscosity, then storage stability is improved, but it causes solidification and separation upon freezing and thawing
Solution Approach 1:
The patent changes the temperature parameter to a frozen state, which stabilizes the emulsion structure and prevents the solidification and separation that occur with high-viscosity products during freezing-thawing cycles. The low temperature maintains component uniformity
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 dairy product maintains proper viscosity and flavor, preventing emulsion deterioration and solidification, ensuring it remains suitable for use in dispensers and supports long-term storage without separation, thus addressing the challenges of existing products.
Implementation Method 1
when being used after storage... problems of solidification of the emulsified liquid composition composed mainly of milk during storage, and separation of the fat or protein caused by the use after storage become more markedly during the process of freezing and the following thawing
Implementation Method 2
these components may be easily solidified during storage, or may cause separation of the fat or protein when being used after storage... homogenized to maintain low viscosity and prevent emulsion deterioration
Data Source
AI summary
The present invention provides a dairy product which endures cryopreservation for a long period, and also has viscosity suited for use in a dispenser for beverage. An emulsified composition containing a milk fat content, a milk protein content, a disaccharide alcohol and an emulsifier in a certain ratio is prepared. A ratio of each component of the emulsified composition can be obtained by accurately adjusting the amounts of raw materials such as milk, whole milk powders, butter, cheese, cream, condensed milk, butter oil, butter milk and butter milk powders serving as a milk fat source and a milk protein source; a disaccharide alcohol; an emulsifier; and moisture.