Multi-Liquid Food Packaging for High-Fat Mixing Stability
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Solution Overview
Problem
Existing packaged foods containing high concentrations of oil and/or fat face challenges in mixing with other foods, leading to impaired commercial value and stability issues due to potential reactions and deterioration.
Innovation Solution
A food in liquid form is packaged in a container with two separate liquid compositions, one containing over 70 wt.% oil and/or fat and the other adjusted to a specific viscosity, allowing easy mixing and preservation of flavor and physical properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If a food contains a high concentration of oil and/or fat, then the flavor and nutritional value are improved, but the mixing with other foods becomes difficult and stability deteriorates
Solution Approach 1:
The food system is divided into multiple separate liquid composition packs, each containing different ingredients. The high-concentration oil/fat composition is segmented into one pack while water-based compositions are placed in separate packs, preventing premature mixing while maintaining high oil content in each segment.
Solution Approach 2:
The liquid compositions are prepared and packaged separately in advance with optimized viscosities. The water-based compositions are pre-adjusted to specific viscosity ranges (1-2000 mPa·s) to ensure proper mixing behavior when combined with the high-concentration oil/fat composition at the time of use.
2Quantity of substance
If a food contains a high concentration of oil and/or fat, then the flavor is improved, but the mixing speed and convenience are reduced
Solution Approach 1:
The system segments the food into multiple liquid composition packs that can be quickly combined. This segmentation allows the high-concentration oil/fat composition to be rapidly mixed with water-based compositions at the point of use, significantly improving mixing speed and convenience.
Solution Approach 2:
The viscosity of water-based liquid compositions is adjusted to specific ranges (1-2000 mPa·s) to optimize mixing characteristics. This parameter optimization ensures rapid and easy mixing when the packs are combined, directly improving productivity without compromising the high oil/fat content.
3Stability of the object's composition
If liquid compositions are individually packaged, then the stability and preservation are improved, but the device complexity increases
Solution Approach 1:
The food system is segmented into multiple individually packaged liquid composition packs. Each pack contains a specific composition (high-concentration oil/fat or water-based), which maintains stability and prevents deterioration during storage. The segmentation enables simple individual packaging units that can be stored separately.
Solution Approach 2:
The container system is designed with multiple liquid storage compartments that can accommodate different types of liquid compositions. This multi-functional container structure allows for versatile packaging of various composition combinations while maintaining a relatively simple overall design that does not significantly increase device complexity.
Data Source
AI summary
The object of the present invention is to provide a food, in a liquid form packaged in a container, that is convenient, delicious, and made easy for regular consumption. The present invention provides a multi-liquid type liquid food, which includes (a) a liquid composition containing more than 70 wt.% of an oil and/or fat, and (b) a liquid composition, different from the liquid composition of (a) set forth above, having a viscosity from 1 to 2000 mPa·s. In the multi-liquid type liquid food, each of the liquid compositions is individually packaged.