Low-pH Glucosamine Calcium Beverage Composition With Fewer Precipitates
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Solution Overview
Problem
Existing beverages containing glucosamine and calcium face instability at high pH, leading to precipitate formation, bitterness, and astringency, making them difficult to consume daily, especially for the elderly.
Innovation Solution
A beverage formulation comprising glucosamine or its salt, calcium, phosphoric acid, and citric acid, with a pH of 3.4 or less, along with optional components like collagen peptide, maintains stability and reduces bitterness and precipitate formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If the pH of the beverage is lowered to stabilize glucosamine, then glucosamine stability is improved, but precipitate formation increases and taste becomes bitter and astringent
Solution Approach 1:
The patent applies parameter changes by precisely controlling the pH of the beverage to be 3.4 or less to stabilize glucosamine, while simultaneously adjusting the concentration ratios of phosphoric acid, malic acid, and citric acid to prevent precipitate formation and reduce bitterness. This multi-parameter optimization resolves the contradiction between stability and harmful effects.
Solution Approach 2:
The patent uses a composite acid system comprising phosphoric acid, malic acid, and citric acid together with collagen peptide to create a synergistic effect. This composite approach allows the beverage to maintain low pH for glucosamine stability while the combined acid system and collagen peptide prevent precipitate formation and improve taste, avoiding the harmful effects of single-acid systems at low pH.
2Stability of the object's composition
If the pH is reduced below 3.6 to stabilize glucosamine, then glucosamine stability is improved, but the beverage becomes difficult to drink due to bitterness and astringency
Solution Approach 1:
The patent optimizes the pH parameter to be 3.4 or less for glucosamine stability, while concurrently adjusting the concentration parameters of phosphoric acid (0.2-3.0 mass%), malic acid (0.2-2.0 mass%), and citric acid (0.05-1.0 mass%) to balance taste. This multi-parameter coordination enables the beverage to be both stable and palatable.
Solution Approach 2:
The patent introduces collagen peptide as an intermediary substance that interacts with the acid system to mitigate the negative taste effects of low pH. The collagen peptide acts as a mediator between the acidic environment needed for glucosamine stability and the palatability requirement, reducing bitterness and astringency while maintaining stability.
3Quantity of substance
If high concentration of glucosamine and calcium is achieved, then nutritional value is improved, but precipitate formation increases
Solution Approach 1:
The patent controls the pH parameter at 3.4 or less to prevent precipitation of calcium and glucosamine, while maintaining high concentrations (glucosamine 1.0 mass% or more, calcium 0.15 mass% or more). The acidic environment keeps the substances in soluble form, resolving the contradiction between high concentration and precipitate formation.
Solution Approach 2:
The patent employs a composite acid system (phosphoric acid, malic acid, citric acid) combined with collagen peptide to create a stabilizing environment for high concentrations of glucosamine and calcium. This composite system prevents precipitation by coordinating multiple chemical interactions that maintain solubility at high concentrations.
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 solution ensures a stable, high-concentration beverage with reduced bitterness and precipitates, facilitating daily consumption, particularly for the elderly.
Implementation Method 1
the pH of a beverage containing glucosamine needs to be low... the pH of the beverage is 3.4 or less
Implementation Method 2
The beverage may further comprise one or more components selected from the group consisting of protein, peptide, and amino acid. It is preferable that the beverage further comprises one or more components selected from the group consisting of collagen, gelatin, collagen peptide, and collagen-derived amino acid.
Data Source
AI summary
A beverage contains a high concentration of glucosamine in a stable condition, contains a high concentration of calcium, forms few precipitates, and has a good taste. The beverage comprises glucosamine or a salt thereof, calcium, phosphoric acid, malic acid, and citric acid. The content of glucosamine or the salt thereof is 1.0 mass % or more in terms of glucosamine, the content of calcium is 0.15 mass % or more, and the pH of the beverage is 3.4 or less.