HMB Free Acid Form Stabilizes Clear Liquid Nutritional Supplements
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Solution Overview
Problem
The existing forms of β-Hydroxy-β-methylbutyrate (HMB) in nutritional supplements, particularly calcium HMB, are not shelf-stable when added to clear liquid products due to clumping, coagulation, and sedimentation, especially during sterilization processes, and it was expected that the free acid form would have similar issues.
Innovation Solution
The use of HMB in its free acid form in non-emulsified, substantially clear liquid nutritional supplements, which remains stable and does not interact with other components, maintaining a clear and stable product even when added to liquids containing soluble protein.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If calcium HMB (CaHMB) is added to clear liquid nutritional supplements, then the product provides HMB supplementation benefits, but the product becomes unstable with clumping, coagulation, separation and sedimentation over time
Solution Approach 1:
The patent changes the chemical form of HMB from calcium salt (CaHMB) to free acid form (HMB-F). This parameter change in molecular structure eliminates the calcium ion that causes dissociation and subsequent interactions with proteins and minerals in the liquid, thereby preventing clumping, coagulation, and sedimentation while maintaining shelf stability.
2Quantity of substance
If CaHMB is added to soluble protein containing products, then HMB supplementation is provided, but the physical appearance changes with sedimentation and clumping
Solution Approach 1:
The patent changes the chemical form of HMB from calcium salt to free acid form. This parameter change prevents the dissociation and interaction with soluble proteins that causes clumping and sedimentation, thereby maintaining the clear physical appearance of the product while still providing the required HMB content.
3Reliability
If CaHMB is subjected to high heat during sterilization, then the product is sterilized, but the product stability deteriorates with increased dissociation and interaction
Solution Approach 1:
The patent changes HMB from calcium salt form to free acid form, which has greater thermal stability. This parameter change prevents heat-induced dissociation during sterilization processes, eliminating the subsequent interactions with proteins and minerals that cause instability, thereby maintaining product stability through high-heat sterilization.
Data Source
AI summary
Liquids, substantially clear liquids and foodstuffs are described that contain free acid HMB. The liquids, substantially clear liquids and foodstuffs are substantially free of crude fat and may contain soluble proteins, carbohydrates, vitamins, minerals, amino acids, flavorings and other components. The products are shelf-stable and are substantially free of separation, gelation, sedimentation and coagulation.