Low pH Beverage Stabilization for RTD Oral Rehydration
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Solution Overview
Problem
Developing palatable and cost-effective Ready-To-Drink (RTD) Oral Rehydration Solution products that can withstand long-term storage while maintaining quality, as existing products face challenges with high salt and low sugar content formulations.
Innovation Solution
A beverage product with a pH of lower than 4.0, formulated using buffering components like citric acid and trisodium citrate, tartaric acid and disodium tartrate, or malic acid and disodium malate, along with glucose and sodium chloride, produced through electrolysis and sterilization, which stabilizes the pH and reduces sterilization costs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If Oral Rehydration Solution products are formulated with high salt and low sugar content to meet WHO requirements, then they can effectively supply electrolytes and promote water absorption, but they become less palatable and more difficult to produce cost-effectively
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the beverage to 3.0 or lower through acid treatment. This fundamental parameter change enables the use of cheaper sterilization methods (such as filtration or mild heating) instead of expensive high-temperature sterilization, thereby reducing production costs while maintaining the high salt and low sugar formulation required for effective electrolyte supply
Solution Approach 2:
The patent applies preliminary anti-action by pre-acidifying the beverage to pH 3.0 or lower before sterilization. This preliminary acid treatment creates an environment that inhibits microbial growth and allows for cheaper sterilization methods, effectively counteracting the cost issue associated with high salt and low sugar formulations
2Duration of action of stationary object
If RTD Oral Rehydration Solution products are stored at room temperature for extended periods, then they provide convenience for disaster preparedness and household storage, but quality degradation and safety issues arise
Solution Approach 1:
The patent applies parameter changes by maintaining the beverage pH at 3.0 or lower throughout storage. This low pH parameter creates a stable environment that prevents microbial proliferation and chemical degradation, enabling long-term room temperature storage while maintaining product safety and quality
Solution Approach 2:
The patent inverts the conventional approach by not relying on high-temperature sterilization followed by refrigeration to ensure storage stability. Instead, it uses low pH as the primary stabilization mechanism, allowing the product to be stored at room temperature without compromising safety, thus reversing the typical cold-chain dependency
3Reliability
If conventional sterilization methods are used for RTD beverages, then product safety is ensured, but sterilization costs increase and flavor/appearance changes occur
Solution Approach 1:
The patent applies parameter changes by adjusting the pH to 3.0 or lower, which fundamentally changes the sterilization requirements. This enables the use of cost-effective sterilization methods such as filtration or mild heating instead of expensive high-temperature sterilization, while still ensuring product safety through the combined effect of low pH and mild sterilization
Solution Approach 2:
The patent employs disposable filtration systems or mild heating processes instead of expensive reusable sterilization equipment. The low pH environment allows these simpler, cheaper sterilization methods to be effective, reducing manufacturing costs while maintaining product safety
4Ease of manufacture
If the pH of the beverage is not controlled to be low, then production costs decrease, but sterilization effectiveness is reduced and storage stability is compromised
Solution Approach 1:
The patent applies parameter changes by setting the pH to 3.0 or lower, which creates a synergistic effect where low pH enhances the effectiveness of mild sterilization methods. This parameter optimization allows for both cost reduction and improved sterilization effectiveness, as the low pH environment prevents microbial regrowth that would otherwise require more expensive sterilization
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 solution provides a stable, palatable, and refreshing beverage with reduced sterilization costs and improved storage longevity, maintaining a pH that ensures effective water and electrolyte absorption, while avoiding the use of phosphorus and minimizing flavor and appearance changes.
Implementation Method 1
a combination of buffering components selected from (a) citric acid and trisodium citrate, (b) tartaric acid and disodium tartrate, or (c) malic acid and disodium malate, wherein the beverage has a pH of lower than 4.0
Implementation Method 2
a step of electrolyzing a water containing an electrolyte to obtain an electrolyzed acidic water
Data Source
AI summary
A beverage product comprising a beverage in a sealed container is provided. The beverage comprises, in water, a combination of buffering components selected from (a) citric acid and trisodium citrate, (b) tartaric acid and disodium tartrate, or (c) malic acid and disodium malate, and glucose and sodium chloride, wherein the beverage has a pH of lower than 4.0. A method and an apparatus suited for producing such a beverage product are also provided.