Decolorized Beet Products Preventing Beeturia
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Solution Overview
Problem
Consumption of beetroot products can lead to beeturia, a condition characterized by red or pink urine, which can be mistaken for other health issues and causes staining, making it difficult to obtain nutritional benefits without unwanted side effects.
Innovation Solution
A method involving the use of decolorizing agents such as potassium permanganate, magnesium, or acetic anhydride is applied to beetroot products to remove betalain pigments, resulting in decolorized beet products that do not cause beeturia, with the process involving mixing the agents with beetroot liquids or solids and adjusting temperature and catalysts to achieve effective decolorization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If beetroot products are consumed for nutritional benefits, then health benefits are improved, but beeturia and staining occur
Solution Approach 1:
The patent extracts and removes the harmful betalain pigments from beetroot products while retaining the beneficial nutritional components. This is achieved through decolorization processes that selectively eliminate the red coloring agents responsible for beeturia and staining, allowing consumers to obtain nutritional benefits without the harmful side effects
Solution Approach 2:
The patent converts the harmful red coloration into a benefit by using the decolorization process to eliminate the pigment that causes beeturia and staining. The removal of betalains transforms a harmful property into a useful one, creating decolorized beet products that maintain nutritional value while eliminating adverse effects
2Object-generated harmful factors
If decolorizing agents are added to remove betalain pigments, then beeturia is prevented, but additional substances are introduced to the product
Solution Approach 1:
The patent employs decolorizing agents that operate at controlled concentrations and conditions to remove betalain pigments. By optimizing the parameters of the decolorization process (such as agent concentration, temperature, and treatment time), the method effectively prevents beeturia while minimizing residues of decolorizing agents in the final product
Solution Approach 2:
The patent uses decolorizing agents that are either easily removable or decompose completely during processing, leaving minimal to no residues in the final product. These agents serve their purpose of removing betalains and then are eliminated or broken down, ensuring they do not persist in the consumable product
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 removes the red color from beetroot products, preventing beeturia and allowing for the nutritional benefits of beetroot to be obtained without staining issues, while maintaining flavor and allowing easy washing off of any residual color from fabrics.
Implementation Method 1
adding a decolorizing agent to the liquid made from beets to produce a decolorizing mixture
Implementation Method 2
the decolorizing agent may be selected from the group consisting of: potassium permanganate (KMnO4), magnesium (Mg), and acetic anhydride
Implementation Method 3
Other oxidizing or acetylating agents may also be suitable as a decolorizing agent
Data Source
AI summary
The present invention provides methods of producing decolorized beet products and compositions produced therefrom. In some implementations, the decolorized beet product is decolorized beetroot juice.