Polyoxyethylene Sorbitan Esters for Carbonated Beverage Foam Control
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Solution Overview
Problem
Carbonated beverages experience excessive foaming and carbon dioxide loss during filling and dispensing, leading to inefficiencies and a decline in drinking quality, particularly in aspartame-containing beverages, where existing foam control agents are ineffective and pose safety concerns or environmental issues.
Innovation Solution
Incorporating a polyoxyethylene sorbitan fatty acid ester or polyethylene glycol fatty acid ester as a foam control agent and carbon dioxide retention agent, present in amounts ranging from 0.01 to 250 mg/l, which reduces foaming, retains carbon dioxide, and enhances the stability of carbonation in beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If conventional foam control agents (silicones, glycerin, lecithin) are used in carbonated beverages, then foaming is reduced to some extent, but they are ineffective in aspartame-containing beverages and pose safety concerns or environmental issues
Solution Approach 1:
The patent changes the chemical parameters of the foam control agent by specifying precise molecular weight ranges (50-300) and HLB value ranges (1-14), and defining specific chemical structures (sugar esters, polyglycerol esters, propylene glycol esters). These parameter changes create agents that are effective in aspartame-containing beverages while being safe and environmentally friendly, resolving the contradiction between conventional agents' limited effectiveness and safety concerns.
2Object-generated harmful factors
If mechanical and physical means (heating, centrifuging, spraying, ultrasound) are used to combat foaming, then foam control is achieved, but the process complexity and energy consumption increase
Solution Approach 1:
The patent replaces mechanical and physical foam control methods (heating, centrifuging, spraying, ultrasound) with chemical foam control agents. This substitution eliminates the need for complex mechanical equipment and energy-intensive processes, thereby reducing device complexity and energy consumption while effectively controlling foaming in carbonated beverages.
3Object-generated harmful factors
If existing foam control agents are used, then some foam reduction is achieved, but carbon dioxide loss during filling and dispensing continues, reducing productivity and drinking quality
Solution Approach 1:
The patent optimizes the molecular weight (50-300) and HLB value (1-14) parameters of the foam control agents to achieve dual functionality: effective foam reduction and carbon dioxide retention. This parameter optimization prevents excessive foaming during filling operations and minimizes carbon dioxide loss, thereby improving filling efficiency and productivity while maintaining beverage quality.
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
Significantly reduces foaming, minimizes carbon dioxide loss during filling and dispensing, and maintains the fizziness of carbonated beverages, offering economic and environmental benefits while improving the drinking quality and operational efficiency.
Implementation Method 1
the control agent comprising a polyoxyethylene sorbitan fatty acid ester or a polyethylene glycol fatty acid ester
Implementation Method 2
combating of foaming and/or control of carbon dioxide in carbonated beverages
Data Source
AI summary
Addition of a polyoxyethylene sorbitan fatty acid ester or of a polyethylene glycol fatty acid ester to an acidulated carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid loss of carbon dioxide.