Infant Milk Homogenization for Fat Droplet Stability
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Solution Overview
Problem
Existing methods for producing ready-to-use liquid infant milk formulas fail to achieve adequate stability for long shelf-life, leading to compositions that quickly settle and are not suitable for long-life products.
Innovation Solution
A method involving the preparation of a milk food in two separate phases, with a pre-emulsion formed through homogenization, followed by cooling, sterilization, and a second high-pressure homogenization before packing, ensuring stability and compliance with regulatory storage standards for at least 90 days.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If conventional homogenisation methods are used, then the manufacturing process is simple, but the fat particle size distribution is inadequate and stability is poor leading to quick settling
Solution Approach 1:
The homogenisation process is divided into two distinct stages: a first homogenisation before sterilisation and a second homogenisation after sterilisation. This segmentation allows each homogenisation to perform a specific function - the first to initially disperse fat particles and the second to refine the particle size distribution after sterilisation, achieving superior stability without requiring overly complex equipment in a single step
Solution Approach 2:
The first homogenisation is performed as a preliminary action before sterilisation to pre-disperse the fat particles and prepare the emulsion. This preliminary homogenisation, combined with the subsequent cooling and holding period, allows the emulsion to stabilize before the sterilisation process, and the second homogenisation then refines the structure after sterilisation, ensuring final stability
2Duration of action of stationary object
If the product is designed for long shelf-life, then storage duration is extended, but the composition tends to settle quickly reducing effectiveness
Solution Approach 1:
The process employs periodic action through the sequence of homogenisation, cooling with holding period, sterilisation, and second homogenisation. The cooling and holding period at 5-10°C for 3-30 hours acts as a periodic stabilization step that allows proper emulsion formation and fat particle distribution before sterilisation, ensuring long-term stability throughout the extended shelf-life
Solution Approach 2:
The invention utilizes parameter changes through temperature control - cooling the pre-emulsion to 5-10°C during the holding period to stabilize the emulsion structure, then subjecting to sterilisation at elevated temperature, and finally performing second homogenisation. These temperature and processing parameter changes ensure the fat particle size distribution remains optimal throughout the extended 90-day or longer shelf-life
3Stability of the object's composition
If thickening agents are added as in prior art, then some stability is improved, but the product still settles quickly and does not achieve adequate long-life stability
Solution Approach 1:
The invention replaces reliance on chemical thickening agents with a mechanical approach - dual high-pressure homogenisation processes. The first homogenisation at high pressure before sterilisation and the second homogenisation at high pressure after sterilisation mechanically break down fat particles into fine, stable droplets (0.1-10 μm), achieving stability through mechanical force rather than chemical additives
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 method achieves a stable, long-life ready-to-use milk food with improved fat droplet size distribution and increased stability, maintaining quality for up to 6 months, and meets nutritional and legislative requirements for infant development.
Implementation Method 1
wherein said duct comprises homogenisation means between the injection zone of the second phase and the balance tank in order to form a pre-emulsion
Implementation Method 2
cooling of said pre-emulsion in the balance tank and holding at a temperature of between 5 and 10° C.
Implementation Method 3
treatment of said preparation by sterilisation
Implementation Method 4
a second homogenisation... The second high-pressure homogenisation increases the stability of the preparation
Data Source
AI summary
The invention relates to a method for producing a milk food made as a substitute for breast milk, in the form of a ready-to-use, long-life liquid. The invention also relates to the facility for implementing said method and to the milk food made as a substitute for breast milk produced by said method.