Concentrated Liquid Flavorings pH Control and Jet Dispersion
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Solution Overview
Problem
Current liquid flavorings for beverages, especially those with acidic pH, often cause curdling in dairy-containing beverages due to their low pH, limiting consumer customization and convenience in flavoring coffee and other drinks.
Innovation Solution
Development of concentrated liquid flavorings with a pH between 3.8 and 4.5, combined with a container design that allows for rapid dispersion as a jet, minimizing localized pH reduction and preventing curdling when added to dairy-containing beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If liquid flavorings with low pH (4.6 or lower) are used to ensure shelf stability and microbial safety, then microbial stability is improved, but curdling occurs when added to dairy-containing beverages
Solution Approach 1:
The patent adjusts the pH parameter of the liquid flavoring to a higher range (4.6-6.5) compared to conventional flavorings (≤4.6), thereby reducing the acidity-induced curdling effect on dairy proteins while maintaining adequate microbial stability through this optimized pH range
Solution Approach 2:
The patent recommends adding the liquid flavoring to the beverage before dairy ingredients, allowing the flavoring to be dispersed in the non-dairy portion first, thereby minimizing localized pH reduction that would otherwise cause curdling when directly mixed with dairy liquids
2Adaptability or versatility
If conventional liquid flavorings are added to coffee beverages, then flavor is provided, but consumer customization of flavor amount and type is not possible
Solution Approach 1:
The patent separates the flavoring from the beverage base, providing flavorings in discrete units (sachets, cartridges, or pump bottles) that consumers can add individually to their beverages, enabling customization of flavor type and amount while maintaining ease of use through simple addition to pre-prepared coffee or espresso
3Object-generated harmful factors
If baristas add flavor syrup to coffee prior to milk to minimize curdling, then curdling is reduced, but the process complexity increases
Solution Approach 1:
By formulating the liquid flavoring with a higher pH (4.6-6.5), the patent reduces the severity of the curdling effect, allowing baristas to add the flavoring at any stage of beverage preparation without strictly requiring pre-mixing with coffee, thereby simplifying the overall process
Solution Approach 2:
The patent uses the coffee or espresso as an intermediary medium, where the flavoring is dispersed in the coffee portion first (which has buffering capacity), and then dairy is added, thereby minimizing direct interaction between the acidic flavoring and dairy proteins that would cause curdling
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 concentrated flavorings with a pH between 3.8 and 4.5, when dispensed using a container that creates a jet, effectively add flavor to beverages without causing visible curdling, providing consumers with a convenient and customizable flavoring solution for their beverages.
Implementation Method 1
a container design that allows for rapid dispersion as a jet, minimizing localized pH reduction
Data Source
AI summary
Concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings are described herein. The concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided, at least in part, by acidic pH and/or reduced water activity. By one approach, the concentrated liquid flavorings are intended to provide flavor to a beverage, such as coffee, tea, milk, or other savory beverage. The concentrated liquid flavorings may be provided in a convenient portable and dosable format that can be easily used by a consumer to provide the desired flavor and amount of flavor to a beverage.