Natural Ice Cream Beads Stabilizer for Cold Chain Storage
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Solution Overview
Problem
Existing ice cream products face challenges in maintaining sensory quality and stability at temperatures above −35°C, leading to issues like melting, phase separation, and loss of texture, due to the use of chemical additives and inorganic ingredients, which limits their scalability and consumer acceptance.
Innovation Solution
Development of natural ice cream beads stabilized with a unique blend of inulin, sweeteners, egg yolk, and other natural ingredients, shock-frozen in liquid gases, and embedded in a homogeneous traditional ice cream, allowing storage and distribution at −10°C to −18°C without chemical additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chemical additives and inorganic ingredients are used to stabilize ice cream, then storage stability at temperatures above −35°C is improved, but consumer acceptance and sensory quality deteriorate
Solution Approach 1:
The patent changes the chemical composition parameters by replacing synthetic stabilizers with natural ingredients (inulin, egg yolk, sweeteners) in specific ratios. This parameter change allows the ice cream to maintain stability at higher temperatures (−10°C to −18°C) while being acceptable to consumers seeking natural ingredients.
Solution Approach 2:
The patent creates a composite stabilizer system combining multiple natural ingredients (inulin, egg yolk, sweeteners) that work synergistically. This composite approach replaces single chemical additives with a natural ingredient blend that achieves comparable or superior stability without the negative consumer perception of synthetic chemicals.
2Object-affected harmful factors
If natural ingredients are used instead of chemical additives, then consumer acceptance is improved, but storage stability at temperatures above −35°C deteriorates
Solution Approach 1:
The patent optimizes the concentration parameters of natural ingredients, specifically using inulin at 4-12%, egg yolk at 0-2%, and sweeteners at 0-9%. These parameter optimizations enable natural ingredients to achieve stability at typical cold chain temperatures (−10°C to −18°C) that previously only chemical additives could provide.
Solution Approach 2:
The patent utilizes the phase transition properties of natural ingredients during freezing. The inulin, egg yolk, and sweetener combination creates a matrix that controls ice crystal formation and maintains structural integrity during freeze-thaw cycles at higher temperatures, achieving stability without chemical additives.
3Speed
If ice cream is shock-frozen in liquid gases, then freezing speed is improved, but control over final texture and structure becomes more difficult
Solution Approach 1:
The patent applies preliminary action by pre-mixing the stabilizer blend (inulin, egg yolk, sweeteners) into the ice cream base before freezing. This preliminary stabilization of the liquid mixture ensures that during rapid shock-freezing, the natural ingredients immediately begin forming a protective matrix around ice crystals, maintaining texture control despite the high freezing speed.
Solution Approach 2:
The natural stabilizer blend acts as an intermediary substance between the liquid ice cream base and the rapid freezing process. The inulin, egg yolk, and sweeteners create a intermediate matrix that mediates the phase transition, allowing shock-freezing to occur while still controlling the final texture and preventing excessive ice crystal formation.
4Reliability
If the ice cream mixture is stabilized with natural ingredients, then melting resistance is improved, but viscosity and mouthfeel may deteriorate
Solution Approach 1:
The patent carefully controls the parameter ranges of natural ingredients to balance melting resistance and mouthfeel. Specifically, inulin at 4-12% provides melting resistance through its gelling properties, while egg yolk at 0-2% and appropriate sweeteners maintain creaminess and smooth mouthfeel, preventing the mixture from becoming too thick or gritty.
Solution Approach 2:
The patent uses a composite of natural ingredients where each component contributes different properties: inulin provides structural stability and melting resistance, egg yolk provides creaminess and smooth texture, and sweeteners contribute to overall mouthfeel. This composite approach achieves melting resistance without sacrificing the desirable sensory properties of ice cream.
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 natural stabilizer maintains the sensory properties of ice cream beads, ensuring they remain hard, creamy, and free-flowing, while being cost-effective and scalable, meeting consumer expectations for taste and health without chemical additives.
Implementation Method 1
the finished ice cream mass is subjected to dripping and formation of droplets, and then shock freezing and it is frozen in the temperature range of −140° C. to −280° C.
Implementation Method 2
shock-frozen in liquid gases used in cryogenics
Data Source
AI summary
The present invention relates to a frozen food product, a natural stabilizer, a method for producing a frozen food product, and a sieve system for forming beads of frozen food products. More specifically, the solution concerns cryogenic, natural, ice cream beads, shock-frozen in liquid gases used in cryogenics, adapted to typical cold chains with a temperature of −10° C. to −18° C., and cryogenic, natural, ice cream beads embedded in a homogeneous traditional natural ice cream mass.