Ellagic Acid Chelation for Beer Oxidative Stability

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Solution Overview

Problem

Beer stability during storage is compromised by oxidative processes, leading to flavor deterioration due to the formation of unsaturated carbonyl compounds and radical reactions, with existing solutions like gallotannins being costly and having low consumer acceptance, and lacking effective means to chelate transition metals like iron.

Innovation Solution

The method involves adding ellagic acid or punicalagin as a stabilizing agent during the brewing process, which chelates pro-oxidative transition metals such as iron, thereby inhibiting radical formation and enhancing oxidative and colloidal stability of the beer.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If gallotannins are added to improve colloidal stability, then colloidal stability is improved, but cost increases and consumer acceptance decreases

Engineering Contradiction:

Improvecolloidal stabilityVSAvoidcost

Core Design Contradiction:

Stability of the object's compositionVSEase of manufacture

Solution Approach 1:

The patent replaces expensive gallotannins with cheaper alternatives such as silicic acid, aluminum salts, or calcium salts that can be added during brewing to achieve colloidal stability without the high cost associated with gallotannin additions

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The patent uses substances that replicate the stabilizing function of gallotannins through different mechanisms - silicic acid forms colloidal networks, while metal salts precipitate proteins - thereby achieving similar colloidal stability outcomes without using gallotannins themselves

Inventive Principle:

Principle #26Copying

2Reliability

If oxygen is present in beer, then oxidative reactions occur leading to flavor deterioration, but completely eliminating oxygen is impractical

Engineering Contradiction:

Improveflavor stabilityVSAvoidoxidative damage

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent introduces antioxidants as intermediary substances that interfere with the oxidative process - these antioxidants scavenge free radicals and prevent them from attacking beer flavor compounds, thereby protecting against oxidative damage while allowing oxygen presence

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent converts the harmful oxidative process into a beneficial one by using controlled oxidation during brewing to develop desirable flavors, while simultaneously adding antioxidants to prevent subsequent harmful oxidation during storage - thus managing oxidation rather than simply eliminating it

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

3Reliability

If transition metal ions like iron are present, then they catalyze radical formation and accelerate deterioration, but removing all metal ions is difficult and may affect beer quality

Engineering Contradiction:

Improveoxidative stabilityVSAvoidmetal ion removal complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The patent introduces chelating agents as intermediary substances that bind to transition metal ions through coordination chemistry - these chelators form stable complexes with iron and other metal ions, preventing them from catalyzing radical reactions while leaving the ions themselves present in the beer

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent replaces complex mechanical/physical removal systems (such as extensive filtration or ion exchange resins) with simple chemical chelation - adding chelating agents that directly bind metal ions in solution, thereby simplifying the approach to controlling metal ion activity

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

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

This approach effectively prolongs beer freshness by reducing radical intensity and haze formation, allowing for longer storage without flavor deterioration, while being cost-efficient and consumer-acceptable.

Implementation Method 1

adding a stabilizing agent before, during, or after any of steps (ii), (iii), (iv), (v), (vi), (vii), and/or (viii), wherein said stabilizing agent comprises and/or consists of ellagic acid and/or punicalagin

Methodology Applied

Scientific EffectChelation:

Implementation Method 2

Beer deterioration reactions can be suppressed by antioxidants which are present in the raw materials, added artificially, or generated during fermentation

Methodology Applied

Scientific EffectAntioxidant activity: Oxidation

Data Source

PatentUS20230099658A1Application of punicalagin/ellagic acid to improve oxidative and colloidal stability of beverages (esp. beer)

Publication Date: 2023.03.30 TECH UNIV BERLIN

AI summary

The present invention relates to a method for producing a beverage, preferably a fermented beverage with improved oxidative and colloidal stability. The present invention further relates to a beverage produced by a method for producing a beverage. The present invention also relates to a beverage having increased stability, preferably increased oxidative flavor stability and colloidal stability. The present invention further relates to a use of a stabilizing agent for preparing a beverage having increased stability.