Shelf-Stable Reduced-Calorie Beverage Composition
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Solution Overview
Problem
Current juice drinks have high calorie content, and existing methods to reduce calories, such as dilution, compromise flavor, mouthfeel, and nutritional value, while also requiring expensive processing and packaging for shelf stability.
Innovation Solution
A beverage composition with 8-12% fruit juice by volume, using a blend of nutritive and non-nutritive sweeteners (acesulfame potassium and aspartame) in specific ratios, along with a preservative system, to maintain flavor and nutritional value while being shelf-stable without cold storage and expensive processing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If juice is diluted to reduce calories, then calorie content is reduced, but flavor, mouthfeel, and nutritional value deteriorate
Solution Approach 1:
The patent applies parameter changes by precisely controlling the juice concentration parameter within 8-12% by volume, and by adjusting the sweetener composition parameters (acesulfame potassium and aspartame in specific ratios). This allows the beverage to achieve reduced calories while maintaining acceptable flavor and nutritional characteristics through optimized parameter combinations rather than simple dilution.
Solution Approach 2:
The patent uses composite materials by combining multiple sweeteners (acesulfame potassium and aspartame) in specific ratios, and by creating a composite beverage system that integrates juice, sweeteners, preservatives, and flavorings. This composite approach allows calorie reduction while compensating for flavor loss through the synergistic effects of different sweeteners and flavor components.
2Reliability
If expensive processing methods (retorting, aseptic processing, tunnel pasteurization) are used to achieve shelf stability, then shelf stability is improved, but manufacturing cost increases
Solution Approach 1:
The patent applies preliminary action by incorporating a preservative system into the beverage formulation before packaging. This preservative system is designed to provide shelf stability from the outset, eliminating the need for subsequent expensive thermal processing steps like retorting or tunnel pasteurization. The preservatives are added during mixing, creating inherent stability that allows cold-filled packaging without additional processing.
Solution Approach 2:
The patent extracts the shelf stability function from expensive thermal processing methods and transfers it to a chemical preservative system. By removing the dependency on retorting, aseptic processing, or tunnel pasteurization, the invention achieves shelf stability through a different mechanism (chemical preservation) that is both effective and cost-efficient.
3Loss of energy
If artificial sweeteners are used to reduce calories, then calorie content is reduced, but sweetener aftertaste increases
Solution Approach 1:
The patent merges two different artificial sweeteners (acesulfame potassium and aspartame) into a blended sweetening system. This combination allows the beverages to achieve reduced calories while the synergistic interaction between the two sweeteners masks individual aftertastes. The specific ratio blending (acesulfame potassium to aspartame from 0.35 to 0.70 by equivalent sucrose sweetness) creates a more balanced flavor profile than either sweetener alone.
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 beverage achieves reduced calorie content with stable sweetness and flavor, maintaining nutritional value and shelf stability for extended periods without expensive processing or packaging, making it attractive to both diet and regular calorie consumers.
Implementation Method 1
the concentration of aspartame decreases due to hydrolysis in a warm, acidic environment
Implementation Method 2
The beverage composition may contain from about 1.5 to about 3.5 volumes of CO2 per volume of beverage
Data Source
AI summary
A shelf-stable, non-refrigerated reduced-calorie beverage that contains about 8 to about 12% fruit juice by volume is provided. The beverage contains at least one nutritive sweetener and at least one non-nutritive sweetener. Preferably, the equivalent sucrose sweetness ratio of the at least one non-nutritive sweetener to all of the total sweeteners is from about 0.35 to about 0.45. Preferably, the at least one non-nutritive sweetener comprises aspartame and acesulfame potassium.