Native Casein Emulsion for Cheese Color Retention
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Solution Overview
Problem
Existing cheese coloring compositions using beta-carotene face significant color loss in whey during cheese production, making the whey unsuitable for further processing, particularly for infant nutrition, and often rely on casein derivatives which may not meet consumer expectations for natural ingredients.
Innovation Solution
A liquid coloring composition utilizing an oil-in-water emulsion with native casein as the first hydrocolloid and encapsulated carotenoid particles with a second hydrocolloid, such as calcium caseinate, to reduce color migration into the whey, while maintaining effective cheese coloration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If beta-carotene is used as a cheese coloring agent, then cheese coloration is improved, but color loss in whey increases
Solution Approach 1:
The invention divides the coloring system into two separate phases: an oil-in-water emulsion phase containing carotenoid and a hydrocolloid phase containing casein. This segmentation prevents direct contact between carotenoid and whey, reducing color loss while maintaining cheese coloration through the hydrocolloid's binding action.
Solution Approach 2:
The invention introduces a hydrocolloid (such as gelatin, agar, or starch) as an intermediary substance that binds to casein and prevents carotenoid migration to whey. This intermediary mechanism reduces color loss in whey while maintaining effective cheese coloration.
2Illumination intensity
If casein derivatives are used in coloring composition, then cheese coloration is improved, but naturalness perception deteriorates
Solution Approach 1:
The invention uses native casein (the natural, unmodified form) instead of processed casein derivatives. This approach maintains effective cheese coloration while improving consumer perception of naturalness, as native casein is recognized as a natural ingredient without chemical modification.
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 composition effectively reduces beta-carotene coloration in the whey, maintaining cheese coloration and making the whey more suitable for further processing, while using natural ingredients that align with consumer preferences.
Implementation Method 1
an oil-in-water emulsion comprising a carotenoid dissolved in an oil phase, wherein the oil phase is emulsified in an aqueous phase using a first hydrocolloid
Implementation Method 2
a formulation of water dispersible carotenoid particles encapsulated with a second hydrocolloid
Data Source
AI summary
The present invention relates to a composition for coloring foods, beverages, animal feeds, cosmetics or drugs comprising 1) dissolved carotenoid emulsified as an oil-in-water emulsion using a first hydrocolloid and 2) crystalline carotenoid encapsulated in a second hydrocolloid, making it water-dispersible and thereby miscible with the oil-in-water emulsified carotenoid fraction, mixed in a ratio of between 1:10 to 10:1 and wherein the first hydrocolloid is native casein.