High-Fat Protein Emulsion Stability via Heat Stabilization
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Solution Overview
Problem
High-fat, high-energy liquid nutritional compositions face challenges with heat stability and emulsion reversal, particularly when enriched with minerals and vitamins, leading to sedimentation and microbiological instability, which limits their shelf-life and commercial viability.
Innovation Solution
A shelf-stable liquid aqueous nutritional composition incorporating non-micellar casein with a fat content of 30-50 g/100 ml, combined with a heat stabilization system using potassium citrate or potassium dihydrogen phosphate, and optional emulsifiers like phospholipids, to prevent sedimentation and maintain stability during sterilization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If high-fat content (30-50 g/100 ml) is incorporated into liquid nutritional composition, then caloric density and energy content are improved, but heat stability and emulsion stability deteriorate, leading to sedimentation and emulsion reversal during sterilization
Solution Approach 1:
The patent introduces a heat stabilisation system comprising potassium citrate or potassium dihydrogen phosphate as intermediary substances that mediate between the high-fat content and the emulsion stability. These stabilisers prevent direct interaction between fat and protein that would cause emulsion reversal, thereby maintaining emulsion stability even at 30-50 g/100 ml fat content during sterilization
Solution Approach 2:
The patent changes the chemical composition parameters by incorporating specific heat stabilisers (potassium citrate or potassium dihydrogen phosphate) at controlled concentrations. This parameter change modifies the pH and ionic strength of the emulsion, preventing casein precipitation and emulsion reversal during heat treatment, thus enabling high-fat content while maintaining stability
2Use of energy by moving object
If high-fat content is incorporated into liquid nutritional composition, then energy content is improved, but microbiological stability deteriorates, leading to spoilage and reduced shelf-life
Solution Approach 1:
The patent applies preliminary heat treatment (sterilization) to the liquid nutritional composition before packaging. The heat stabilisation system is incorporated beforehand to ensure that when heat treatment is applied, the composition remains stable and does not undergo emulsion reversal or protein precipitation, thus achieving microbiological stability and extended shelf-life while maintaining high energy content
3Quantity of substance
If minerals and vitamins are enriched in high-fat nutritional composition, then nutritional value is improved, but heat stability deteriorates, causing sedimentation and instability during sterilization
Solution Approach 1:
The heat stabilisation system (potassium citrate or potassium dihydrogen phosphate) acts as an intermediary that prevents direct interaction between minerals/vitamins and the emulsion components during heat treatment. This stabiliser system chelates metal ions and buffers pH changes, preventing precipitation and maintaining nutritional value while ensuring heat stability during sterilization
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 achieves long-term stability and microbiological safety, preventing sedimentation and emulsion reversal, ensuring a stable product suitable for malnourished individuals and those with compromised gastrointestinal tracts.
Implementation Method 1
comprising a heat stabilisation system
Implementation Method 2
liquid aqueous nutritional composition
Data Source
AI summary
The invention concernsnutritional compositionsfor persons with a (partially) functional gastrointestinal tract, who are unwilling and/or unable to consume sufficient quantities of conventional food to meet their nutritional requirementssuch as malnourished persons or persons at risk of becoming malnourished, and in need of liquid oral nutrition.The shelf-stable liquid nutritional compositionscompriseat least non-micellar casein, a high amount of fat, and optionally a heat stabilisation system.