Liquid Nutritional Stabiliser System Preventing Phase Separation
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Solution Overview
Problem
Liquid nutritional compositions, particularly those containing partially hydrolysed protein and fat, face stability issues due to phase separation over time, exacerbated by ingredients like hydrolysed proteins and heat treatments, which can affect consumer perception despite not impacting nutritional quality.
Innovation Solution
A stabiliser system comprising a combination of emulsifiers with specific hydrophilic lipophilic balance values and low amylose starch, where hydrophobic and hydrophilic emulsifiers interact with low amylose starch to provide effective stability, including 0.1 to 10 grams/liter of each emulsifier and 0.01 to 20 grams/liter of low amylose starch.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If liquid nutritional compositions are stored for any length of time, then phase separation occurs and the product appears curdled, but the nutritional quality and efficacy remain unaffected
Solution Approach 1:
The patent applies composite materials by combining multiple stabilisers including high amylose starch, guar gum, and other hydrocolloids in specific proportions. This composite stabiliser system creates a synergistic effect that maintains emulsion stability and prevents phase separation better than individual stabilisers alone, thereby preserving product acceptability over storage time.
Solution Approach 2:
The patent employs parameter changes by adjusting the molecular weight, degree of substitution, and concentration of stabilisers to optimize emulsion stability. By modifying these parameters, the stabiliser system effectively prevents phase separation and maintains homogeneous appearance throughout the storage period.
2Quantity of substance
If hydrolysed proteins and egg phospholipids are used in the composition, then nutritional quality is improved, but phase separation is exacerbated
Solution Approach 1:
The patent uses stabilisers such as high amylose starch and guar gum as intermediary substances that mediate between the hydrolysed proteins and fat phases. These stabilisers form a protective network that prevents direct interaction causing phase separation, thereby maintaining emulsion stability while preserving the nutritional benefits of hydrolysed proteins and egg phospholipids.
3Reliability
If heat treatments are applied to ensure sterility, then product safety is improved, but phase separation is worsened
Solution Approach 1:
The patent applies beforehand cushioning by incorporating heat-stable stabilisers that pre-buffer the emulsion against the destabilizing effects of subsequent heat treatments. These stabilisers maintain their structural integrity during sterilization processes, preventing phase separation that would otherwise occur due to heat-induced changes in protein and fat phases.
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 stabiliser system effectively prevents phase separation in liquid nutritional compositions, maintaining product quality and acceptability by ensuring a stable emulsion over time, as demonstrated by improved emulsion stability and re-dispersibility in examples.
Implementation Method 1
a stabiliser system comprising high amylose starch and guar gum
Implementation Method 2
a combination of emulsifiers with a low amylose starch forms a particularly effective stabiliser system
Data Source
AI summary
A liquid nutritional composition includes partially hydrolysed protein, fat and from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of more than 5 and from 0.01 to 20 grams per liter of a low amylose starch is shown.