Nut Beverage Emulsion Stability via High-Pressure Homogenization
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Solution Overview
Problem
Existing methods for preparing nut-based beverages often result in low nut content, significant sedimentation, and short shelf life due to inadequate extraction and stabilization processes, leading to phase separations and incomplete nutrient extraction.
Innovation Solution
A method involving joint milling of nuts with water and an emulsifier at controlled temperature, followed by high-pressure homogenization, centrifugation, pH regulation, and UHT treatment to create a stable and complete emulsion with enhanced nut solubility and extended shelf life, using a higher water ratio and specific emulsifiers like soybean or sunflower lecithin.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If nuts are ground and mixed with water using conventional methods, then the beverage can be prepared simply, but the nut content is low and sedimentation occurs
Solution Approach 1:
The nuts are subjected to preliminary treatments including soaking, steaming, or roasting before milling. This preliminary action softens the nut structure and improves water absorption, enabling more complete extraction of nutrients while maintaining simple preparation steps. The pre-treatment creates optimal conditions for subsequent homogenization without adding complexity to the overall process.
Solution Approach 2:
The process utilizes controlled changes in temperature, pressure, and particle size parameters during milling and homogenization. By optimizing these parameters - particularly using high-pressure homogenization at controlled temperatures - the method achieves maximum nut content extraction while preventing sedimentation, resolving the contradiction between simplicity and quantity.
2Device complexity
If conventional milling and mixing methods are used, then the process is simple, but phase separations and short shelf life result
Solution Approach 1:
Emulsifiers are introduced as intermediary substances that mediate between the oil and water phases in the beverage. These emulsifiers create stable micellar structures that prevent phase separation, significantly extending shelf life. The addition of this single intermediary component achieves stabilization without requiring complex multi-step processing or specialized equipment.
Solution Approach 2:
The process employs controlled changes in physical parameters including temperature control during homogenization and pH adjustment after processing. These parameter changes optimize the emulsification process and stabilize the final product, achieving long shelf life through simple, controlled modifications rather than complex processing sequences.
3Productivity
If incomplete extraction methods are used, then the process is simpler, but nutrient extraction is insufficient
Solution Approach 1:
Preliminary treatments such as soaking, steaming, or roasting are applied to the nuts before milling. These actions modify the nut structure to enhance water penetration and nutrient release during extraction, achieving complete extraction of proteins, carbohydrates, minerals, and vitamins without requiring complex extraction equipment or multi-stage processes.
Solution Approach 2:
The method utilizes optimized parameters including controlled temperature ranges during homogenization, specific pressure levels, and controlled particle size reduction. These parameter changes maximize nutrient extraction efficiency in a single integrated process step, achieving high productivity without increasing device complexity.
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
This method increases the nut content and shelf life of the beverage by forming smaller fat micelles, preventing phase separations and allowing for a richer, more stable nut-based drink with improved nutrient extraction and distribution.
Implementation Method 1
joint milling in a colloidal mill the whole, crushed or powder nut (almond, hazelnut or walnut) with water at a controlled temperature, between 75-90°C, and a previously prepared solution of water with an emulsifier
Implementation Method 2
homogenizing the paste consisting of water, nut and emulsifier at pressures comprised between 185-215 bar
Implementation Method 3
centrifuging the paste obtained with separation of the resulting soluble emulsified liquid and the non-soluble paste
Implementation Method 4
The step of preparing the drinkable food product further comprises a UHT heat treatment at temperatures comprised between 140-150°C, preferably at 144°C and with a retention time of 2 seconds
Data Source
AI summary
The present invention relates to a method for the preparation of a beverage from nuts comprising joint milling in a colloidal mill whole, crushed or powder nut with water at a controlled temperature, between 75-90°C, and a previously prepared solution of water with an emulsifier, perfectly metered throughout the milling process, followed by a homogenization of the paste consisting of water, nut and emulsifier at pressures comprised between 185-215 bars and subsequent centrifugation of the paste obtained with separation of the resulting soluble emulsified liquid and of the non-soluble paste. Then the liquid obtained is cooled for its storage in a tank and the pH is regulated between 7.3 and 7.8.