pH-Neutral Beta-Lactoglobulin Beverage Without Bleaching
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Solution Overview
Problem
Existing whey protein beverages often have a yellow color that negatively affects consumer perception and stability, and traditional bleaching methods can impair taste and protein structure.
Innovation Solution
A packaged, heat-treated beverage preparation with a pH of 5.5-8.0 and 1-20% protein concentration, where at least 85% of the protein is beta-lactoglobulin (BLG), optionally with sweetener and flavor, is produced through pasteurization to achieve a color-neutral and stable beverage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If traditional chemical bleaching using hydrogen peroxide is applied to whiten whey products, then the yellow color is removed, but the taste is degraded and protein structure is compromised
Solution Approach 1:
The patent extracts and removes the harmful bleaching agent (hydrogen peroxide) from the system while maintaining the desired whitening effect through alternative means, specifically using UV light treatment and controlled heat treatment to achieve color neutralization without chemical degradation
Solution Approach 2:
The patent introduces UV light and controlled heat as intermediary treatment methods that mediate between the raw yellow whey product and the desired color-neutral final product, avoiding direct chemical bleaching while achieving the same visual effect
2Illumination intensity
If lipoxygenase is added to whiten dairy products, then the yellow color is reduced, but the process complexity increases
Solution Approach 1:
The patent employs UV light treatment that can be applied directly to the whey product without requiring additional enzymes or complex processing equipment, allowing the system to self-whiten through photolytic degradation of chromophores
Solution Approach 2:
The patent replaces the biochemical process involving lipoxygenase enzymes with a physical photolytic process using UV light, simplifying the system by eliminating the need for enzyme addition, control, and potential contamination issues
3Illumination intensity
If titanium dioxide is used as a whitening agent, then the color is neutralized, but the product appears opaque and artificial
Solution Approach 1:
The patent removes the inorganic pigment titanium dioxide from the system and replaces it with a physical treatment process that achieves color neutralization through UV-induced degradation of chromophores, maintaining product transparency
Solution Approach 2:
The patent utilizes photolytic color change where UV light induces breakdown of yellow chromophores in the whey protein, transforming the color from yellow to color-neutral while preserving the natural transparency of the protein solution
4Reliability
If heat treatment is applied to stabilize the beverage, then the protein structure is improved, but the viscosity may increase
Solution Approach 1:
The patent applies controlled, moderate heat treatment that is sufficient to stabilize the protein structure and prevent aggregation but does not excessive heating that would cause denaturation and viscosity increase, optimizing the treatment parameters
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 results in a transparent or opaque beverage that is more color-neutral and stable, without the need for bleaching, maintaining low viscosity and stability, and can be used as a dietary supplement or treatment for protein deficiency.
Implementation Method 1
The invention relates to a packaged, heat-treated beverage preparation
Implementation Method 2
produced through pasteurization to achieve a color-neutral and stable beverage
Data Source
AI summary
The present invention pertains to a new packaged, heat-treated beverage preparation having a pH in the range of 5.5-8.0. The invention furthermore relates to a method of producing a pack-aged, heat-treated beverage preparation and to different uses of the packaged heat-treated beverage preparation.