Glycolipid Preservative Composition for Broad pH Stability

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Benzoic acid and sorbic acid preservatives have limited efficacy above pH 5.5 and an unpleasant taste, making them less effective and usable in a wide range of products, especially foodstuffs and dental care products.

Innovation Solution

Combining benzoic acid and/or sorbic acid with glycolipids, such as rhamnolipids and sophorolipids, extends the pH range of effectiveness and neutralizes the unpleasant taste, creating a stable antimicrobial composition for various applications.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If benzoic acid and/or sorbic acid are used as preservatives, then microbial stabilization is achieved in acidic range, but efficacy is limited at pH > 5.5 and unpleasant taste is generated

Engineering Contradiction:

Improvemicrobial stabilizationVSAvoidpH range of effectiveness

Core Design Contradiction:

ReliabilityVSAdaptability or versatility

Solution Approach 1:

The patent combines benzoic acid and/or sorbic acid with glycolipids to create a synergistic preservative system. This merging allows the composition to achieve microbial stabilization across a broader pH range (up to pH 9) while the glycolipids mask the unpleasant taste of the preservative acids.

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The invention creates a composite preservative system consisting of benzoic acid/sorbic acid in combination with glycolipids. This composite material leverages the antimicrobial properties of the acids while the glycolipid component extends pH effectiveness and improves sensory properties.

Inventive Principle:

Principle #40Composite materials

2Reliability

If benzoic acid and/or sorbic acid are used at sufficient concentration for microbial stabilization, then preservative efficacy is improved, but unpleasant taste impression increases

Engineering Contradiction:

Improvepreservative efficacyVSAvoidunpleasant taste

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The glycolipids act as an intermediary substance that masks the unpleasant taste of benzoic acid and/or sorbic acid. The glycolipids do not directly provide antimicrobial activity at the same level as the acids, but they mediate the sensory experience by neutralizing the harsh taste, allowing effective concentrations of preservatives to be used without negative sensory impact.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Reliability

If higher concentration of preservatives is used to achieve good stabilization, then microbial growth inhibition is improved, but the amount of preservative required increases

Engineering Contradiction:

Improvestabilization against microbial growthVSAvoidamount of preservative

Core Design Contradiction:

ReliabilityVSQuantity of substance

Solution Approach 1:

By merging benzoic acid/sorbic acid with glycolipids, the patent achieves synergistic effects where lower concentrations of the preservative acids can be used in combination with glycolipids to achieve the same level of microbial stabilization that would require higher concentrations of acids alone.

Inventive Principle:

Principle #5Merging (Combining)

Data Source

PatentUS11606963B2Composition containing glycolipids and preservatives

Publication Date: 2023.03.21 EVONIK OPERATIONS GMBH

AI summary

The invention relates to compositions comprising glycolipids and benzoic acid and/or sorbic acid.