Multi-layered Drink Density Stratification and Hydrocolloid Stabilization
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Solution Overview
Problem
Existing methods for manufacturing multi-layered drinks are time-consuming and complicated, resulting in unstable and intermingling layers due to insufficient density differences and the need for stabilizers like hydrocolloids, especially when dealing with similar density fruit juices and hot drinks.
Innovation Solution
A multi-layered drink with a density difference of 0.4 to 10 kg/m3 between layers, each containing at least one hydrocolloid, such as carboxymethylcellulose, to stabilize and separate the layers effectively, allowing for easy and quick manufacturing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If individual layers are carefully poured over a spoon to prevent intermingling, then layer separation is achieved, but the manufacturing process becomes time-consuming and complicated
Solution Approach 1:
The patent changes the density parameter of the liquid layers to create a density difference of at least 0.1% between adjacent layers. This parameter change enables automatic layer separation based on density stratification, eliminating the need for careful pouring techniques and reducing manufacturing time while maintaining stable layer separation.
2Stability of the object's composition
If density difference between layers is increased to maintain separation, then layer stability improves, but the range of suitable ingredients is limited and weighting agents are required
Solution Approach 1:
The patent adjusts the density parameter of drink concentrates by adding water to achieve the required density difference of at least 0.1%. This approach allows the use of various fruit juices and drink concentrates without requiring weighting agents like sugar, thereby maintaining ingredient versatility while ensuring layer stability.
3Stability of the object's composition
If slow addition of individual layers is used to reduce turbulences, then layer intermingling is reduced, but the manufacturing process becomes more time-consuming
Solution Approach 1:
The patent creates a density difference of at least 0.1% between adjacent layers, which provides sufficient gravitational force to maintain layer separation even during faster pouring processes. This parameter change allows for increased manufacturing speed without compromising layer stability, as the density stratification naturally prevents turbulence-induced mixing.
4Stability of the object's composition
If temperature gradient is applied to hot drinks to reduce diffusion, then layer stability improves, but the manufacturing process becomes more complicated
Solution Approach 1:
The patent primarily relies on density difference (at least 0.1%) as the stabilizing parameter for layer separation. While temperature gradient can be applied to hot drinks to further reduce diffusion, the patent indicates this is an additional measure rather than a requirement, thus avoiding mandatory temperature control complexity while maintaining layer stability through density stratification.
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 achieves stable and clear separation of layers for up to 24 hours, maintaining layer integrity during transport and consumption, with a pleasant mouthfeel due to low viscosity, and reduces the need for excessive air introduction and degassing.
Implementation Method 1
each layer contains at least one hydrocolloid
Implementation Method 2
the adjacent layers have a difference in density of 0.4 to 10 kg/m3
Data Source
AI summary
The present invention relates to a multi-layered drink in which the adjacent layers have a difference in density of 0.4 to 10 kg/m3 and each layer contains at least one hydrocolloid.