Solid Agave Syrup via Vacuum Dehydration
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Solution Overview
Problem
The existing methods for producing agave syrup result in a product with high water content, limiting its shelf-life and versatility, and fail to maintain the distinctive taste and color of the original liquid agave syrup when converted into a solid form without additives.
Innovation Solution
A solid agave syrup product with a moisture content of less than 0.05% is achieved by dehydrating agave syrup using a combination of temperature and vacuum treatment, preserving its original color and taste, and allowing it to be processed into various forms such as powders or granules for extended storage without reabsorbing water.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If agave syrup is converted into solid form through conventional dehydration methods, then shelf-life is improved, but the original taste and color characteristics are lost
Solution Approach 1:
The patent applies parameter changes by carefully controlling temperature and vacuum levels during dehydration. The process uses temperatures below 60°C and vacuum pressures between 0.1-0.5 atm to remove water while preserving the delicate organoleptic properties of agave syrup, achieving both extended shelf-life and maintained characteristics
Solution Approach 2:
The patent replaces conventional high-heat mechanical dehydration with a vacuum-based dehydration system. This substitution allows water removal through vapor pressure differential rather than thermal degradation, preserving taste and color while achieving solidification and extended shelf-life
2Ease of manufacture
If additives are used to maintain taste and color during solidification, then organoleptic properties are improved, but product purity deteriorates
Solution Approach 1:
The patent applies self-service by using the natural properties of agave syrup itself to maintain its organoleptic characteristics during dehydration. The controlled vacuum process allows the syrup to solidify while retaining its intrinsic taste and color without requiring external additives or preservatives
Solution Approach 2:
The patent extracts only water from the agave syrup through controlled vacuum dehydration, removing the harmful element (excess moisture) while preserving all beneficial components. This selective extraction achieves both additive-free purity and maintained organoleptic properties
3Duration of action of stationary object
If moisture content is reduced to extend shelf-life, then storage stability is improved, but handling difficulty increases
Solution Approach 1:
The patent applies dynamics by creating a product with optimal moisture content (5-15%) that balances stability and handling. The controlled dehydration process produces a semi-solid to solid material that is stable for long-term storage yet remains pliable and easy to handle, process, and incorporate into applications
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 resulting solid agave syrup product has a prolonged storage life of up to three years without water reabsorption, retains the organoleptic properties of the original liquid, and can be easily handled and processed into different applications like food, nutraceuticals, or pharmaceuticals without additives.
Implementation Method 1
The agave syrup product can be obtained by submitting the agave syrup to a raise in temperature (from room temperature to 90° C. for example) as well to a partial vacuum (for example 28 inches of Hg) for a certain period of time (70 minutes for example)
Implementation Method 2
The agave syrup product can be obtained by submitting the agave syrup to a raise in temperature (from room temperature to 90° C. for example) as well to a partial vacuum
Data Source
AI summary
The present invention relates to a agave syrup product having a low water content. The agave syrup product retains the physical and palatable properties of untreated agave syrup while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions (such as throat lozenges) and/or confectionary.