Fruit Piece Suspension in Viscous Liquid Matrix
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Solution Overview
Problem
Existing fruit preparations struggle to maintain whole fruits or sensory-perceivable fruit pieces in suspension without using thickeners, which are often required to adjust rheological properties, leading to products with high sugar or acid content, or destroying the cell structure through homogenization, failing to meet consumer demands for natural and visually appealing products.
Innovation Solution
A composition comprising whole fruits or fruit pieces in solid form, with a volume of 8 to 6000 mm³, evenly distributed in a fruit type in liquid form with a Bostwick viscosity of 2 to 18 cm in 15 seconds at 20°C, achieved without the addition of thickeners, allowing for stable suspension and sensory perception of fruit pieces.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If thickeners are added to increase the viscosity of the surrounding liquid matrix, then the fruit pieces can be kept in suspension and separation is suppressed, but substances that change the rheological properties must be declared and do not meet consumer requirements for natural foods
Solution Approach 1:
The invention extracts and removes thickeners from the formulation entirely, replacing them with a density-matching liquid matrix that naturally suspends fruit pieces without requiring any additive declaration
Solution Approach 2:
The invention changes the density parameter of the liquid matrix to match the fruit piece density, eliminating the need for viscosity modification through thickeners and achieving suspension through buoyancy equilibrium
2Stability of the object's composition
If the density difference between liquid matrix and fruit particles is equalized by infusing sugar solution into the fruit particles, then fruits or pieces of fruit can be kept in suspension, but the food products obtained have a high sugar content
Solution Approach 1:
The invention extracts and removes the sugar infusion step entirely, achieving density matching through the liquid matrix composition rather than modifying the fruit pieces themselves
Solution Approach 2:
The invention uses the liquid matrix as an intermediary medium that provides the appropriate density for suspension, rather than directly infusing sugar into the fruit particles
3Stability of the object's composition
If high-pressure homogenizers are used to bring fruit particles to an appropriate size, then stable distribution in the liquid matrix is achieved, but the cell structure is destroyed and sensory-perceptible pieces of fruit are lost
Solution Approach 1:
The invention applies gentle mixing that is sufficient for distribution but insufficient to destroy cell structures, using partial action rather than excessive homogenization force
Solution Approach 2:
The invention changes the approach from mechanical size reduction to density-based suspension, allowing whole fruits and large pieces to remain intact while achieving stable distribution through buoyancy equilibrium
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 composition maintains homogeneous distribution of fruit pieces, preventing sinking or floating, and is suitable for industrial processing and production of food products with a natural appearance and taste, meeting consumer requirements for low-sugar and low-acid content while preserving the sensory experience of whole fruits.
Implementation Method 1
the density of the liquid matrix is matched to the density of the fruit pieces to prevent sinking or floating
Implementation Method 2
the viscosity is sufficient to maintain homogeneous distribution of the fruit pieces
Data Source
AI summary
The present invention relates to a composition comprising: (a) whole fruits and/or fruit pieces of at least one type of fruit in solid form, having a volume of 8 to 6000 mm3, and (b) at least one type of fruit in liquid form, having a Bostwick viscosity of 2 to 18 cm in 15 sec (20 °C), characterized in that the component (a) is uniformly distributed in the component (b) without the addition of thickening agents.