Reverse Osmosis Filtration for Low Carbohydrate Beer
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Solution Overview
Problem
There is a need for methods to produce beer beverages with reduced carbohydrate content, similar alcohol content to traditional light beers, and a taste profile similar to conventional light beers, while avoiding undesirable flavors and aromas associated with previous low-carbohydrate beer attempts.
Innovation Solution
A method involving a fermented malt beverage subjected to a reverse osmosis filtration stage to produce a permeate, which is then combined with hops or their extract, resulting in a beer beverage with less than 0.5 grams of carbohydrates per serving and an increased real degree of fermentation, maintaining a pleasant taste and mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional beer brewing methods are used, then alcohol content and taste profile are maintained, but carbohydrate content remains high
Solution Approach 1:
The patent applies extraction by removing carbohydrates from the fermented malt beverage through filtration processes. The filtration system selectively removes carbohydrate-containing particles while retaining alcohol and flavor compounds, thereby reducing carbohydrate content without significantly affecting alcohol content or taste profile.
Solution Approach 2:
The patent changes physical parameters during filtration, including particle size distribution and concentration thresholds. By adjusting filtration parameters to target specific particle size ranges associated with carbohydrates while preserving smaller alcohol and flavor molecules, the process achieves selective removal of carbohydrates.
2Quantity of substance
If filtration processes are applied to reduce carbohydrates, then carbohydrate content decreases, but alcohol content and taste profile may be compromised
Solution Approach 1:
The patent applies local quality by targeting specific particle size ranges for removal rather than filtering all components uniformly. The filtration system is designed to selectively remove particles within a specific size range that corresponds to carbohydrates, while allowing smaller alcohol molecules and flavor compounds to pass through, thereby maintaining alcohol content consistency.
Solution Approach 2:
The patent replaces traditional mechanical filtration methods with advanced filtration technologies that offer more precise control over particle separation. This substitution enables selective removal of carbohydrates based on particle size and concentration, while preserving alcohol and flavor components that would otherwise be lost in conventional filtration.
3Quantity of substance
If aggressive filtration is used to remove carbohydrates, then carbohydrate content is reduced, but beverage flavor and aroma are degraded
Solution Approach 1:
The patent optimizes filtration parameters including particle size thresholds, flow rates, and filtration medium characteristics to achieve selective carbohydrate removal. By carefully controlling these parameters, the process removes carbohydrates while minimizing loss of flavor and aroma compounds, preventing the development of undesirable flavors.
Solution Approach 2:
The patent uses a control model that replicates the composition profile of traditional light beers. By comparing the filtered beverage against this reference profile and adjusting filtration parameters accordingly, the process ensures that carbohydrate removal does not compromise the characteristic flavor and aroma profile of conventional light beers.
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 carbohydrate content by up to 90% and increases the real degree of fermentation to at least 94, producing a beer beverage with a taste and mouthfeel similar to traditional beers, without significantly reducing alcohol content.
Implementation Method 1
subjecting the fermented malt beverage to a reverse osmosis stage, thereby producing a reverse osmosis permeate
Data Source
AI summary
Provided herein are methods of making a beer beverage, wherein a fermented malt beverage is filtered using one or more filtration stages. In various embodiments, beer beverages that are produced using the methods provided herein may have an increased real degree of fermentation (RDF) and/or may have a reduced carbohydrate content. In particularly preferred embodiments, beer beverages produced using the methods provided herein have a carbohydrate content of less than 0.5 grams per 12 fluid ounces.