Controlled Acidification Using Lactic Acid Oligomers
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing acidification methods for food products, such as direct chemical acidification using food-grade acids and microbiological cultures, face challenges in controlling pH levels, leading to undesirable textures and taste changes, and can result in the formation of unwanted compounds that affect food quality.
Innovation Solution
The use of lactic or glycolic acid oligomers and their derivatives, which undergo spontaneous hydrolysis to control the acidification process, allowing for selective adjustment of the acidification rate and final pH level, thereby minimizing the use of microbiological materials and avoiding unwanted taste alterations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If direct chemical acidification with food-grade acids is used, then pH level is reduced effectively, but control of acidification rate becomes difficult leading to pH gradients and undesirable texture
Solution Approach 1:
The patent introduces acid-releasing agents (acidogens) as intermediaries that convert to food-grade acids in situ. These acidogens provide controlled acidification by releasing acids gradually through chemical reactions, avoiding the pH gradients and texture problems associated with direct acid addition while maintaining effective pH reduction
Solution Approach 2:
The patent applies preliminary action by pre-positioning acidogens in the food product before final acidification is needed. The acidogens remain dormant initially and then activate to release acids at controlled rates, allowing operators to control the timing and rate of acidification rather than adding acids all at once
2Ease of operation
If microbiological starter cultures are used for indirect acidification, then controlled pH reduction is achieved, but risk of contamination and slow acidification occurs
Solution Approach 1:
The patent replaces the biological system (microbiological starter cultures) with a chemical system (acid-releasing agents). This substitution eliminates the risks associated with microbial contamination while maintaining controlled acidification through chemical reactions that can be precisely formulated and predicted
Solution Approach 2:
The patent extracts the acidification function from the complex biological system of starter cultures and isolates it into pure chemical acid-releasing agents. This extraction removes the unwanted biological components (contamination risks, phage susceptibility) while retaining the desired acidification function
3Quantity of substance
If hydrogen peroxide is used for direct acidification, then pH level is reduced, but food quality deteriorates due to oxidation of essential ingredients
Solution Approach 1:
The patent changes the chemical parameters of the acidification system by using acidogens that release food-grade acids through controlled hydrolysis or decomposition reactions. This replaces the harsh oxidizing environment of hydrogen peroxide with a milder acidification process that achieves pH reduction without oxidizing food ingredients
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
This method provides a cost-effective, controlled acidification process that mimics natural fermentation, ensuring safe and desired textures and flavors in food products, while avoiding the formation of additional compounds that could negatively impact taste or safety.
Implementation Method 1
lactic or glycolic acid oligomers which undergo spontaneous hydrolysis to control the acidification process
Data Source
AI summary
This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the coagulation of dairy products or the drying and texture formation of dried sausages. The invention comprises a new method of acidifying food products in a controlled way. Using lactic- or glycolic acid oligomer/derivatives and salts or derivatives thereof achieve this controlled acidification.