RTD Coffee Composition for Stable MCT Emulsion and Mouthfeel
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Solution Overview
Problem
Existing RTD coffee beverages with MCTs face challenges in maintaining good mouthfeel and physical stability during shelf-life, often experiencing phase separation, gelation, syneresis, creaming, and viscosity changes, while also lacking a convenient ready-to-drink format.
Innovation Solution
A novel RTD coffee beverage composition comprising medium chain triglycerides (MCT), high acyl gellan gum, plant-based protein, and buffer, stabilized by a unique combination of hydrocolloids and emulsifiers, particularly pea protein, which provides emulsion stability and maintains texture without phase separation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If MCT and plant-based protein are added to RTD coffee beverage, then health benefits and mouthfeel are improved, but phase separation and physical instability occur during shelf-life
Solution Approach 1:
The patent uses a specific combination of plant-based protein (pea protein) and high acyl gellan gum as intermediary substances to stabilize the MCT emulsion. The plant-based protein acts as an emulsifier while the high acyl gellan gum provides structural support and prevents phase separation, creating a stable matrix that maintains emulsion integrity throughout shelf-life.
Solution Approach 2:
The invention employs a composite stabilizing system combining plant-based protein and high acyl gellan gum in specific ratios. This composite approach leverages the emulsifying properties of the protein and the gel-forming, structure-stabilizing properties of the hydrocolloid, creating a synergistic effect that prevents creaming, sedimentation, and syneresis.
2Ease of operation
If hydrocolloids and emulsifiers are added to improve texture and mouthfeel, then beverage stability is compromised due to increased viscosity and phase separation
Solution Approach 1:
The patent optimizes the concentration parameters of plant-based protein (0.1-1.0% w/v) and high acyl gellan gum (0.01-0.1% w/v) to achieve the desired balance between mouthfeel and stability. By carefully controlling these parameters, the formulation provides creamy texture and good mouthfeel while preventing excessive viscosity increase and phase separation during storage.
3Reliability
If coffee concentration is increased to improve taste, then emulsion stability deteriorates due to coffee breaking the oil-in-water emulsion
Solution Approach 1:
The plant-based protein and high acyl gellan gum act as intermediary protective agents that shield the oil-in-water emulsion from the destabilizing effect of coffee. The stabilizing system creates a protective matrix that allows higher coffee concentrations (0.5-2.5% w/v) to be incorporated while maintaining emulsion stability and preventing coffee-induced phase separation.
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 composition achieves stable shelf-life without compromising texture or taste, ensuring aseptic RTD coffee beverages with consistent viscosity and preventing phase separation, gelation, and creaming during refrigerated and ambient storage.
Implementation Method 1
The composition achieves stable shelf-life without compromising texture or taste, ensuring aseptic RTD coffee beverages with consistent viscosity and preventing phase separation, gelation, and creaming during refrigerated and ambient storage
Implementation Method 2
stabilized by a unique combination of hydrocolloids and emulsifiers, particularly pea protein, which provides emulsion stability and maintains texture without phase separation
Implementation Method 3
A novel RTD coffee beverage composition comprising medium chain triglycerides (MCT), high acyl gellan gum, plant-based protein, and buffer, stabilized by a unique combination of hydrocolloids and emulsifiers
Data Source
AI summary
Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w/w %, and MCT is 5-10 w/w %. The beverage can be refrigerated and shelf-stable in a homogenous state for at least six months at 4, 20 and 30° C.