Shelf-Stable Liquid Coffee Additive via Moisture Reduction
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Solution Overview
Problem
Dairy-based coffee additives require refrigeration to prevent spoilage, making them unstable at room temperature and limiting their shelf life.
Innovation Solution
A shelf-stable liquid composition for sweetening, flavoring, and lightening coffee is developed, comprising a sweetener system, dairy-based lightener system, flavor, water, shortening, and a second emulsifier component, which is cooked to form a stable mixture with 15-20% moisture and pH of 6.0-6.5, allowing it to remain stable for at least three months at room temperature without refrigeration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If dairy-based ingredients are used in coffee additives, then flavor quality and consumer palatability are improved, but the product requires refrigeration and has limited shelf life
Solution Approach 1:
The patent changes the physical-chemical parameters of the dairy-based composition by reducing moisture content to 15-20% through cooking/evaporation processes. This parameter change transforms the product from a refrigerated liquid to a shelf-stable concentrated liquid that maintains dairy functionality without requiring cold storage
Solution Approach 2:
The patent creates a composite system combining dairy-based lightener (cream or milk) with sweeteners, flavors, and functional ingredients in a unified concentrated liquid composition. This composite formulation achieves synergistic effects that provide both the desired dairy functionality and extended shelf stability
2Duration of action of stationary object
If moisture content is reduced to extend shelf life, then stability at room temperature is improved, but the dairy-based ingredients may lose functionality
Solution Approach 1:
The patent optimizes the moisture content parameter to a specific range of 15-20%, which is sufficient to maintain dairy ingredient functionality and flavor characteristics while being low enough to prevent microbial growth and enable shelf stability at room temperature
Solution Approach 2:
The patent performs preliminary cooking and evaporation during manufacturing to reduce moisture content before packaging. This preliminary action ensures the product achieves the target moisture range and shelf stability before distribution, eliminating the need for post-manufacturing adjustments
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 maintains quality and stability for extended periods, preventing spoilage and microbial growth, ensuring a stable product that can be stored at room temperature for several months without refrigeration.
Implementation Method 1
The ingredients are cooked to form a liquid composition with 15-20% moisture
Implementation Method 2
a second emulsifier component
Data Source
AI summary
A shelf stable liquid composition for sweetening, flavoring, and lightening coffee, comprises a sweetener system, a dairy-based lightener system, flavor, water, shortening, and a second emulsifier component. The ingredients are cooked to form a liquid composition that is shelf stable for at least three months at room temperature.