Fat-Based Beverage Powder Coating for Cold-Water Reconstitution
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Solution Overview
Problem
Powders with high fat content, such as whole milk or creamers, exhibit poor reconstitution properties at low temperatures due to poor wettability, and existing solutions like adding surface active ingredients or modifying fat composition are not consumer-friendly.
Innovation Solution
A method involving ordered dry mixing of large dairy powder particles with fine crystalline or amorphous powders, where adhesion forces between the particles exceed gravity forces, resulting in the fine particles coating the large ones, enhancing wettability and reconstitution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If fat based powder is prepared by conventional spray drying or freeze drying, then the powder can be produced, but the reconstitution properties are poor and fat aggregates are formed
Solution Approach 1:
The invention changes the physical-chemical parameters of the fat material by converting it into a structured complex with polysaccharides. This structural transformation prevents fat aggregation during reconstitution and improves powder dissolution properties without requiring parameter changes during the reconstitution process itself.
Solution Approach 2:
The invention creates a composite material system where fat is complexed with polysaccharides (such as cyclodextrins, starch derivatives, or gum arabic). This composite structure prevents fat aggregation and improves reconstitution properties by providing a stable matrix that facilitates uniform dissolution in water.
2Productivity
If fat based powder is prepared by conventional methods, then the powder can be produced, but the particle size distribution is broad and inhalation efficiency is reduced
Solution Approach 1:
The invention achieves narrow particle size distribution (SDI < 0.2) by controlling the spray drying parameters and the viscosity of the feed solution through polysaccharide addition. This results in particles predominantly in the 1-5 μm range, which are optimal for inhalation therapy and improve pulmonary deposition efficiency.
3Stability of the object's composition
If fat based powder is prepared by conventional spray drying, then the powder can be produced, but the feed solution viscosity is insufficient and powder aggregation occurs
Solution Approach 1:
The invention introduces polysaccharides as intermediary substances that mediate between the fat and the aqueous environment. These intermediaries increase feed solution viscosity to prevent premature aggregation during spray drying, while also forming stable complexes that prevent aggregation during storage and reconstitution.
4Ease of manufacture
If fat based powder is prepared with additional excipients, then the powder can be produced, but the number of production steps increases and production time is extended
Solution Approach 1:
The invention merges the functions of multiple excipients (emulsifiers, stabilizers, and viscosity modifiers) into a single polysaccharide component. This consolidation reduces the number of separate production steps while maintaining or improving powder quality, thereby reducing overall production time.
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
Improves the reconstitution of dairy powders at low temperatures by forming a coating that accelerates wetting and sinking in water, reducing dissolution time significantly.
Implementation Method 1
spray dried to an average particle size of from 1 to 10 μm
Implementation Method 2
The spray dried powder had a narrow particle size distribution (SDI < 0.2) and a predominantly spherical shape
Implementation Method 3
freeze dried, the reconstitution properties of the fat based powder prepared by freeze drying were poor
Implementation Method 4
The invention relates to a fat based powder which comprises a complex of fat with a polysaccharide
Implementation Method 5
Fat based powders have poor reconstitution properties. Upon contact with water, fat aggregates are formed and these aggregates do not disintegrate readily
Data Source
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AI summary
The present invention relates to a powdered beverage composition comprising a hydrophobic powder and a crystalline powder, wherein the hydrophobic powder and crystalline powder are present in a mass ratio of between 75:25 and 99:1; the hydrophobic powder has a D50 particle size of between 50 to 500 μm; the crystalline powder has a D50 particle size of between 1 to 10 μm, and wherein the crystalline powder is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof.