Polysaccharide Gel for Metal Extraction in Acidic Beverages
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Solution Overview
Problem
Current methods for removing trace metals from ingestible liquids, such as wines, are ineffective in acidic and alcoholic conditions, leading to instability and potential health risks due to the presence of metals like iron, copper, and heavy metals, which can cause oxidation and precipitation issues, and existing solutions either require complex handling or impact the taste and quality of the beverage.
Innovation Solution
A method involving a gel comprising a statistical polysaccharide with a weight average molecular mass between 100kDa and 10,000kDa, containing chelating groups, is used to extract metals from ingestible liquids, allowing for effective removal of metals at trace concentrations without altering the taste or quality, and can be used in compact forms like pellets or powders for direct contact with the liquid.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If conventional metal chelators are used to extract trace metals, then metal extraction capability is improved, but the chelators are dispersed into the beverage and cannot be removed before consumption, compromising safety
Solution Approach 1:
The patent extracts the chelating function from soluble chelators and embeds it within an insoluble polymeric support matrix. This allows the chelating groups to remain bound to the solid support while extracting metals from the beverage, enabling easy separation and preventing chelator dispersal into the final product.
Solution Approach 2:
The polymeric support acts as an intermediary carrier that holds the chelating groups. It mediates between the soluble chelating agents and the beverage, providing a solid support that enables easy separation while maintaining the metal extraction function.
2Measurement precision
If ion-exchange resins are used to reduce metal concentrations, then high concentration metal cations are removed, but the resins impact color index by 15%, affect aromas, and require significant wine handling
Solution Approach 1:
The patent modifies the polymeric support to have specific local properties - incorporating chelating groups with specific coordination chemistry characteristics that selectively bind certain metal ions. This localized functional modification enables selective metal extraction without the broad non-specific interactions that cause color and aroma changes in ion-exchange resins.
Solution Approach 2:
The patent changes the chemical parameters of the polymeric support by incorporating specific chelating groups with defined coordination properties. This allows tuning of the metal extraction selectivity and binding strength, enabling effective trace metal removal without the side effects of conventional ion-exchange resins.
3Stability of the object's composition
If chitosan is used to chelate metals, then precipitation is limited, but chelating capacity decreases significantly under partially alcoholic solvent conditions and acidic pH due to protonation of amine groups
Solution Approach 1:
The patent creates a composite material combining a polymeric support with chelating groups that have enhanced stability in acidic and alcoholic conditions. This composite structure maintains chelating capacity where conventional chitosan fails, while the polymeric support provides structural stability.
4Measurement precision
If conventional chelators are used to extract trace metals, then metal extraction is achieved, but the process requires complex handling and the chelators become part of the consumable beverage
Solution Approach 1:
The patent extracts the chelating function from soluble molecules and attaches it to an insoluble polymeric support. This allows the chelating function to be easily separated from the beverage by simple filtration or decantation, dramatically simplifying the process while maintaining extraction efficiency.
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 method effectively reduces harmful metal concentrations, improving the stability and safety of beverages by extracting metals like iron, copper, and heavy metals without affecting the taste or quality, and can be implemented in the manufacturing process or as a treatment step before consumption.
Implementation Method 1
a gel, said gel comprising at least one statistical polysaccharide of formula I having a weight average molecular mass between 100kDa and 10000kDa: in which Rc is a group comprising a chelating agent
Data Source
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AI summary
The invention relates to a process for treating an ingestible liquid, preferably food-grade, and in particular a beverage having an alcohol content greater than or equal to 3% by volume and - in ascending order of preference - greater than or equal to 3.5; 4; 4.5;5 in % volume consisting essentially of bringing said ingestible liquid into contact with a gel, said gel comprising at least one statistical polysaccharide of formula I having a weight average molecular mass between 100kDa and 10000kDa: in which Rc is a group comprising a chelating agent, Z is a binder which may be a single bond or a hydrocarbon chain comprising between 1 and 12 carbon atoms, said chain being linear or branched, being able to comprise one or more unsaturations and being able to comprise one or more heteroatoms, preferably chosen from nitrogen, oxygen, sulfur and atoms of the halogen family, x is between 0.005 and 0.6, y is between 0.05 and 0.5, the ratio y/x being greater than 0.2, and the sum x + y being greater than 0.1.;