Flavoring Composition Concentrates with Densifier for Rapid Dispersion
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Solution Overview
Problem
Existing flavoring compositions for beverages face challenges in achieving complete and rapid dispersion in cold water due to the presence of water-insoluble solids, which often precipitate or separate, affecting the beverage's clarity and flavor delivery.
Innovation Solution
A flavoring composition concentrate that includes a densifier, such as citric acid and potassium citrate, optimized to enhance the dispersion rate in water, along with a solvent system and flavor carrier, ensuring rapid and complete dissolution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If water-insoluble solids are used as flavor compounds, taste modifiers, nutrients or colors in beverages, then the beverage can provide desired flavor and functional properties, but the solids precipitate, crystallize or oil-off when dispersed in water, affecting beverage clarity and stability
Solution Approach 1:
The patent employs surfactants as intermediary substances to mediate between water-insoluble solids and water. The surfactants form micellar structures that encapsulate hydrophobic flavor compounds and other water-insoluble solids, preventing their precipitation and phase separation while maintaining beverage clarity and stability.
Solution Approach 2:
The invention creates a composite beverage system combining water, surfactants, and water-insoluble solids into a stable emulsion. This composite structure allows the coexistence of immiscible components (water and oil-based flavor compounds) through the stabilizing effect of surfactant molecules that interface between the two phases.
2Ease of operation
If large amounts of surfactants are used to improve dispersion of water-insoluble solids, then complete dissolution in cold water is achieved, but the beverage may have off-tastes and is not amenable to typical beverage manufacturing processes
Solution Approach 1:
The patent optimizes the concentration parameters of surfactants to achieve effective dispersion at minimal levels. By carefully controlling surfactant concentration and selecting specific surfactant types with appropriate HLB values, the invention achieves complete dissolution of water-insoluble solids while avoiding excessive surfactant levels that cause off-tastes and processing difficulties.
3Ease of operation
If encapsulations or emulsions are used to improve solubility and dispersion of solids, then complete dissolution is achieved, but the beverage is not optically clear
Solution Approach 1:
The invention extracts and addresses the specific problem of optical clarity by selecting surfactants and formulation parameters that create transparent micellar structures. The surfactant system is chosen to form clear solutions that do not scatter light, thereby maintaining beverage clarity while still achieving complete dissolution of water-insoluble solids.
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 use of citric acid and potassium citrate as densifiers in the flavoring composition concentrate significantly reduces dispersion time and maintains beverage clarity, overcoming the limitations of previous methods by ensuring rapid and complete dispersion in water.
Implementation Method 1
The rapidly dissolving flavoring composition concentrate has... a densifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water
Data Source
AI summary
Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.