Dried Propionate Ferment Composition for High-Content Neutral Preservation
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Solution Overview
Problem
Existing preservatives, such as calcium propionate, face challenges in achieving high propionate content and neutral taste while maintaining effective microbial inhibition, and their production is limited by high downstream purification costs.
Innovation Solution
A dried fermentate with a balanced combination of alkaline calcium and alkalimetal salts is produced by fermenting hydrolysed glucan with propionic acid-producing microorganisms, maintaining pH between 5.0 to 7.5, and removing undissolved solids to achieve a high propionate content and neutral taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional calcium propionate production methods are used, then propionate content can be achieved, but downstream purification costs are high
Solution Approach 1:
The patent extracts and removes undissolved solids from the fermentation broth through filtration or centrifugation, separating the desired propionate-containing supernatant from biomass and insoluble materials. This extraction approach allows direct use of the fermentation broth with minimal additional purification steps, resolving the contradiction between achieving high propionate content and reducing purification costs
Solution Approach 2:
The fermentation process itself is designed to produce a supernatant that is ready for use with minimal processing. The microbial fermentation naturally concentrates propionate in the soluble phase while leaving impurities in the solid phase, allowing the system to essentially purify itself through simple solid-liquid separation rather than requiring complex downstream processing
2Reliability
If high concentrations of preservatives are used to improve microbial inhibition, then preservation effectiveness increases, but taste quality deteriorates due to bitterness
Solution Approach 1:
The patent uses a composite preservative system containing calcium propionate combined with other propionate salts (sodium propionate, potassium propionate, ammonium propionate) in specific ratios. This composite approach allows optimization of both preservation effectiveness and taste profile, as different salts contribute differently to microbial inhibition and sensory properties, resolving the contradiction between efficacy and acceptability
Solution Approach 2:
The patent optimizes the pH range (5.0-7.5) and the molar ratios of different propionate salts to achieve the desired balance between preservation and taste. By controlling these parameters, the preservative system maintains high microbial inhibition while minimizing bitterness, allowing higher effective concentrations without unacceptable taste degradation
3Productivity
If pH is maintained in a narrow range to optimize fermentation, then propionate production efficiency increases, but buffer capacity fluctuations increase requiring frequent pH adjustment
Solution Approach 1:
The patent employs multiple alkalising agents (calcium carbonate, calcium hydroxide, sodium hydroxide, potassium hydroxide, ammonium hydroxide) that can function both as pH regulators and as sources of additional propionate salts. This multi-functionality allows the system to maintain productivity while stabilizing buffer capacity, as the different agents provide complementary buffering effects and reduce the need for frequent adjustments
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 dried fermentate offers improved microbial inhibition with less bitterness, allowing higher concentration use and effective preservation in food and cosmetic products, with reduced buffer capacity fluctuations and lower pH adjustment needs.
Implementation Method 1
fermenting hydrolysed glucan with propionic acid-producing microorganisms
Data Source
AI summary
The present invention provides a dried fermentate that comprises, per kg of dry, matter: 4.7-8.1 mol of propionate; 1.2-3.0 mol of calcium cation; 2.4-7.8 mol of alkali metal cation selected from sodium, potassium and combinations thereof; and 1-50 grams glucose equivalent of hydrolysed glucan; calcium cation and propionate being present in the dried fermentate in a molar ratio of 0.2 to 0.6. Methods of producing the dried fermentate are also provided.