Gas Hydrate Ice Composite Production Using Ice Structuring Proteins
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Solution Overview
Problem
Existing methods for producing gas hydrates for frozen confections have limited control and stability due to the presence of ingredients like sugar and flavorings, which reduce the activity of the gas hydrate and make the process less controllable, and there is a desire for increased activity in gas hydrate composites.
Innovation Solution
Incorporating an ice structuring protein (ISP) during the formation of gas hydrates, specifically at concentrations between 0.0001 to 2 wt %, to enhance the activity of the gas hydrate/ice composite, which involves contacting an aqueous solution with carbon dioxide or nitrous oxide under high pressure and then reducing the temperature in the presence of the ISP.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If ingredients such as sugar, colour, and flavour are present during gas hydrate formation, then the frozen confection has better taste and texture, but the controllability of the process decreases and the stability of the product is reduced
Solution Approach 1:
The process is divided into two separate stages: first, gas hydrate formation occurs in pure water under controlled conditions to ensure high reliability and controllability; second, the formed hydrate composite is then mixed with flavorings, sugars, and other ingredients. This segmentation allows optimal conditions for hydrate formation to be maintained while still achieving the desired sensory properties in the final product.
Solution Approach 2:
The gas hydrate is formed in advance using pure water before any other ingredients are added. This preliminary action ensures that the hydrate formation process occurs under optimal and controllable conditions, maximizing gas entrapment efficiency. The pre-formed hydrate composite is then incorporated into the final confection mixture, preserving both process reliability and product quality.
2Reliability
If excess water is used to form a composite of gas hydrate crystals in ice, then the product stability is improved, but the gas entrapment activity decreases
Solution Approach 1:
The patent optimizes the water-to-gas ratio and controls temperature and pressure parameters during hydrate formation to achieve the ideal balance between stability and activity. By precisely adjusting these parameters, the process produces a composite with optimal gas entrapment efficiency while maintaining sufficient structural stability for practical application in frozen confections.
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 ISPs significantly increases the activity of the gas hydrate/ice composite, achieving higher gas entrapment per unit weight of ice, with enhanced stability and control over the process, resulting in a more effective and controllable production method.
Implementation Method 1
an ice structuring protein (ISP) is present during the formation of the gas hydrate
Implementation Method 2
contacting an aqueous solution with carbon dioxide or nitrous oxide at a sufficiently high pressure to form a gas hydrate, but at a temperature preventing this; and then reducing the temperature of the solution to form the gas hydrate and ice
Data Source
AI summary
A method for producing an edible composite of gas hydrate and ice is provided, the method comprising the steps of contacting an aqueous solution with carbon dioxide or nitrous oxide at a sufficiently high pressure to form a gas hydrate, but at a temperature preventing this; and then reducing the temperature of the solution to form the gas hydrate and ice; characterized in that the aqueous solution contains from 0.0001 to 2 wt % of an ice structuring protein. Frozen confections containing gas hydrates and methods for producing them are also provided.