Milk Beverage Composition for Light-Induced Odor Reduction
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Solution Overview
Problem
Milk-containing beverages in transparent containers are susceptible to deterioration odor due to exposure to light and oxygen, which conventional methods fail to adequately address.
Innovation Solution
Incorporation of epigallocatechin and a magnesium salt into the beverage, with a specific ratio of potassium to magnesium, synergistically reduces deterioration odor, allowing for long-term storage even in transparent containers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional antioxidant ingredients (catechin, green tea extract) are used to reduce deterioration odor, then some protective effect is achieved, but the effect is insufficient when beverages are stored in transparent containers exposed to light and oxygen
Solution Approach 1:
The patent changes the chemical parameters by selecting epigallocatechin (a specific type of catechin) and combining it with magnesium salt in specific concentrations (epigallocatechin: 0.1-20.0 mg/100 ml, magnesium: 0.5-8.0 mg/100 ml). This parameter optimization creates a synergistic effect that significantly enhances the preventive effect against deterioration odor compared to conventional antioxidants alone
Solution Approach 2:
The patent uses a composite antioxidant system combining epigallocatechin and magnesium salt together. This composite approach creates a synergistic interaction where the combination of these two substances provides superior protection against light and oxygen-induced deterioration compared to using either substance alone or conventional antioxidants
2Adaptability or versatility
If transparent containers (PET bottles) are used for packaging, then consumer appeal and visibility are improved, but exposure to light and oxygen increases deterioration odor
Solution Approach 1:
The patent converts the harmful effect of light and oxygen exposure into a benefit by using epigallocatechin and magnesium salt that specifically target and neutralize the oxidative damage caused by these factors. The antioxidant system transforms the unavoidable exposure in transparent containers into a manageable condition through chemical protection
3Duration of action of stationary object
If heat sterilization is applied to ensure long-term storage, then shelf life is extended, but heating odor is generated in milk components
Solution Approach 1:
The patent applies preliminary protection by incorporating epigallocatechin and magnesium salt into the beverage before heat sterilization. This pre-protection allows the beverage to undergo heat sterilization for extended shelf life while the antioxidant system prevents the generation of heating odor during the thermal processing
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 beverage maintains a natural taste and aroma, effectively reducing deterioration odor and maintaining good milk flavor even when exposed to light, suitable for long-term storage in transparent containers.
Implementation Method 1
milk components are sensitive to oxidation due to heat or light, and may generate deterioration odor (also referred to as 'heating/oxidation odor' or 'off-flavor') in response to heat or light during production or storage
Data Source
AI summary
Provided is a heat-sterilized milkcontaining beverage having reduced deterioration odor. The heat-sterilized milk-containing beverage contains epigallocatechin and inorganic salts including a magnesium salt, and the content of epigallocatechin in the beverage is 0.1-20.0 mg/100 ml and the content of magnesium in the beverage is 0.1-20.0 mg/100 ml.