Low Water Beverage Concentrate Shelf Stability
Solution Overview
Problem
Existing flavored beverage concentrates face challenges with flavor stability and microbial stability due to high water content, which leads to spoilage and flavor degradation, especially when stored at room temperature.
Innovation Solution
Development of a flavored liquid beverage concentrate with low water content (no more than 30% water) and high acidulant content (5-50% acidulant), using non-aqueous liquids to reduce acid dissociation and maintain flavor stability, allowing the concentrate to remain shelf-stable for at least three months at room temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If high water content is used in flavored beverage concentrates, then the beverage is ready for direct consumption and provides convenience, but the concentrate becomes bulky and is susceptible to spoilage requiring freezer storage
Solution Approach 1:
The patent changes the water content parameter from high (traditional frozen concentrates) to low (≤30% water), and changes the storage temperature parameter from frozen to room temperature. This parameter transformation resolves the contradiction by making the concentrate shelf-stable at room temperature while maintaining convenience through simple dilution preparation.
Solution Approach 2:
The patent creates a composite concentrate formulation combining flavorings, acidulants, sweeteners, and color ingredients in a low-water matrix. This composite structure provides both shelf stability at room temperature and maintains the desired flavor profile, resolving the contradiction between stability and convenience.
2Ease of operation
If high water content is used in flavored beverage concentrates, then the concentrate can be easily diluted and prepared, but flavor stability and microbial stability deteriorate due to spoilage and flavor degradation
Solution Approach 1:
The patent reduces water content to ≤30% and adjusts the acidulant concentration to 5-50%, fundamentally changing the composition parameters. This resolves the contradiction by preventing microbial growth and flavor degradation while maintaining ease of preparation through simple dilution with water.
3Quantity of substance
If high acidulant content is used to enhance flavor, then flavor intensity increases, but acid dissociation increases leading to flavor degradation and instability
Solution Approach 1:
The patent changes the solvent parameter from aqueous to non-aqueous (using liquids like propylene glycol, glycerol, or ethanol), which fundamentally alters acid dissociation behavior. This allows high acidulant content (5-50%) to provide intense flavor while the non-aqueous environment suppresses dissociation and maintains stability.
4Stability of the object's composition
If non-aqueous liquids are used to reduce acid dissociation, then flavor stability improves, but the concentrate requires low water content formulation
Solution Approach 1:
The patent transforms the solvent system parameter from aqueous to non-aqueous, which simultaneously achieves flavor stability through reduced acid dissociation and enables low water content formulation (≤30%). The non-aqueous liquids serve as the primary solvent matrix, resolving both requirements together.
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 low water content and non-aqueous liquid composition enhance flavor stability and microbial stability, reducing dissociated acid and flavor degradation, enabling the concentrate to maintain flavor profile and shelf life without significant changes when stored at room temperature.
Implementation Method 1
using non-aqueous liquids to reduce acid dissociation and maintain flavor stability
Data Source
AI summary
Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. More particularly, liquid beverage concentrates described herein provide enhanced flavor stability despite a high acidulant content (i.e., at least about 5 percent by weight acidulant). In one aspect, the liquid beverage concentrates have a low water content (i.e., less than about 30 percent water) and, in another aspect, are substantially free of water. In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation.