Magnesium Chloride Seasoning Starch Coating Deliquescence
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Solution Overview
Problem
Magnesium chloride's deliquescence poses a challenge for its use as a powdered seasoning, limiting its storage duration and stability, especially when combined with other components.
Innovation Solution
Coating magnesium chloride with a sufficient amount of starch, particularly oxidized starch, suppresses deliquescence, allowing for long-term storage without affecting the seasoning's taste or viscosity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If magnesium chloride is used as a seasoning to reduce salt content, then the sodium content is reduced, but the deliquescence of magnesium chloride limits its storage duration
Solution Approach 1:
Starch is used as an intermediary substance to coat magnesium chloride particles. This coating layer prevents direct contact between magnesium chloride and moisture in the air, thereby suppressing deliquescence and enabling long-term storage while maintaining the seasoning's functionality
Solution Approach 2:
A thin film of starch is formed around magnesium chloride particles through coating. This flexible protective shell prevents moisture penetration and deliquescence, allowing the seasoning to be stored in powder form for extended periods without degradation
2Reliability
If magnesium chloride is coated with fat or oil to suppress deliquescence, then storage stability is improved, but flavor and melt-in-the-mouth feeling are deteriorated
Solution Approach 1:
The type of coating material is changed from fat/oil to starch. This parameter change maintains the deliquescence suppression function while eliminating the harmful effects of fat coating, such as flavor deterioration and restricted storage temperature range
Solution Approach 2:
Starch is used as a coating material that can be easily applied and removed during cooking. Unlike fat coating that requires specific storage conditions, starch coating allows flexible handling and complete integration into the dish during preparation
3Reliability
If regular starch is used to coat magnesium chloride, then deliquescence is suppressed, but viscosity or taste of powdered soup is affected
Solution Approach 1:
The degree of oxidation of starch is changed by using oxidized starch instead of regular starch. This parameter modification maintains the deliquescence suppression capability while minimizing the impact on soup viscosity and taste, as oxidized starch has different gelatinization properties
Solution Approach 2:
Oxidized starch forms a composite coating structure with magnesium chloride that provides both protective functionality and minimal sensory impact. The modified starch structure creates a more stable coating that doesn't interfere with the final dish's texture and flavor
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 use of starch coating effectively stabilizes magnesium chloride in a powdered form, enabling prolonged storage and maintaining the seasoning's flavor and functionality.
Implementation Method 1
magnesium chloride is deliquescent, so that use of it as a seasoning in powder form has limitation
Data Source
AI summary
The present invention addresses the problem of obtaining a magnesium chloride-containing powdered seasoning with suppressed deliquescence that is storable for a long time. The present inventors have found that by coating magnesium chloride with a certain amount or more of starch, deliquescence of magnesium chloride is suppressed, and the seasoning can be stored in powder form for a long time. Moreover, they have found that by using oxidized starch as the starch, a powdered seasoning that can be utilized in a wider range of application without affecting viscosity or a taste of powdered soup is obtained. Owing to the completion of the present invention, a magnesium chloride-containing powdered seasoning with suppressed deliquescence that is storable for a long time can be obtained.