Low Acid Beverage Concentrate Stability
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Solution Overview
Problem
Beverage concentrates with high acidity break down flavor components, reducing shelf life, and existing solutions that use buffering agents have drawbacks, necessitating a method to create stabilized concentrates with low acid levels without buffers.
Innovation Solution
A beverage concentrate with a pH of 2.5 to 3.0, containing 1-4% acid and 45-70% non-aqueous liquid, such as glycerol or propylene glycol, that is shelf-stable for at least 12 months without using buffers, achieved by minimizing acid content and using a water activity reducing component to maintain stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If high acid levels are used in beverage concentrates to provide tart taste, then the taste quality is improved, but the shelf life deteriorates due to flavor component breakdown
Solution Approach 1:
The patent changes the concentration parameters by creating a highly concentrated beverage composition with reduced acid content (1-4% by weight) compared to conventional concentrates. This parameter change allows the concentrate to maintain tart taste when diluted while preventing flavor component breakdown during storage, thus extending shelf life without requiring buffers.
2Duration of action of stationary object
If buffering agents are used to soften high acid content and extend shelf life, then the shelf life is improved, but the product complexity and potential health concerns increase
Solution Approach 1:
The patent extracts and eliminates the buffering agents from the beverage concentrate formulation. By removing this complex component and relying instead on the natural acid content at reduced concentrations, the patent simplifies the product composition while maintaining shelf stability through the inherent properties of the concentrated beverage mixture.
3Duration of action of stationary object
If acid content is reduced to extend shelf life, then the shelf life is improved, but the tart taste quality deteriorates
Solution Approach 1:
The patent applies dynamics by considering the concentrate in its two states: highly concentrated form for storage (low acid content, stable) and diluted form for consumption (restored tart taste). The concentrate is designed to be diluted 1:75 to 1:160, transforming from a stable storage medium to a flavorful beverage, thus satisfying both shelf life and taste requirements.
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 concentrate remains flavor-stable and microbially stable for extended periods, avoiding flavor degradation and microbial growth, with a water activity of 0.55 to 0.75, allowing for dilution ratios of 1:75 to 1:160, maintaining quality and safety.
Implementation Method 1
The concentrate includes a water activity reducing component, which provides the concentrate with a water activity of about 0.55 to about 0.75
Data Source
AI summary
Liquid beverage concentrates are provided that can be cold filled during packaging while maintaining shelf stability for at least one year at ambient conditions. The concentrates are provided containing very low levels of added acid without buffers and with polyols to increase shelf life to at least one year.