Solid Beverage Flavorant Composition and Packaging Assembly
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Solution Overview
Problem
Current flavorings for beverages, particularly in powder form or frozen cubes, often result in diluted or weakened flavors and require multiple steps and ingredients, lacking stability at room temperature.
Innovation Solution
A solid beverage flavorant composition is developed, comprising sugar, flavoring, water, and emulsion, formed into cubes with smooth surfaces, stable at room temperature, and packaged in a sleeve and tray assembly for easy use and storage, allowing for consistent flavor without dilution when added to liquids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If frozen beverage cubes are used for flavoring, then the beverage can be flavored, but the beverage becomes diluted or weaker tasting
Solution Approach 1:
The patent changes the physical state parameter from frozen to room-temperature stable solid form. The flavorant is formulated as a non-diluting solid composition that dissolves in the beverage without adding excess liquid, thereby maintaining flavor concentration and beverage strength while eliminating the dilution problem associated with frozen cubes
Solution Approach 2:
The flavorant comprises a composite formulation including sugar, flavoring compounds, and stabilizing agents that enable room-temperature stability. This composite material structure allows the flavorant to remain solid at room temperature while dissolving effectively in beverages, providing consistent flavor without dilution
2Quantity of substance
If multiple ingredients are used for beverage flavoring, then the desired flavor can be achieved, but the preparation process requires multiple steps
Solution Approach 1:
The patent merges multiple flavoring ingredients, sugar, and stabilizing agents into a single pre-formulated solid flavorant composition. This unified product eliminates the need for separate measurement and combination steps, reducing preparation complexity from multiple ingredients to a single additive
Solution Approach 2:
The flavorant is pre-formulated and pre-mixed during manufacturing with all necessary flavoring compounds, sugars, and stabilizers in correct proportions. This preliminary action of combining ingredients during production eliminates the need for consumers to perform multiple mixing steps at home
3Ease of operation
If powder form flavorings are used, then the flavor can be added to beverages, but the flavor stability at room temperature is poor
Solution Approach 1:
The patent changes the physical and chemical parameters of the flavorant formulation to achieve room-temperature stability. By using solid flavoring compounds, sugars, and stabilizing agents instead of liquid extracts or powders requiring refrigeration, the flavorant maintains its composition integrity at room temperature while remaining easy to use
Solution Approach 2:
The flavorant uses a composite material structure combining stable solid flavoring compounds with stabilizing agents that prevent degradation at room temperature. This composite formulation maintains flavor integrity without requiring refrigeration, unlike traditional powder or liquid flavorings
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 solid flavorant composition maintains flavor integrity and consistency, allowing for easy preparation of flavored beverages with reduced steps and ingredients, and can be stored at room temperature for extended periods without degradation.
Implementation Method 1
The solid beverage flavorant composition may be added to a liquid of choice to flavor the liquid or solution
Data Source
AI summary
A flavorant composition and sleeve and tray assembly for storing same may include a transparent sleeve having a rectangular geometry and defining a cavity between sidewalls and end walls. A transparent tray may be disposed within the cavity. A plurality of cubes may include a flavorant with a surface texture of the flavorant is visible through the tray and the sleeve. The tray may be visually obscured by the sleeve and the surface texture of the flavorant. The transparent tray may include a base, a first sidewall extending from a first edge of the base, a second sidewall extending from a second edge of the base opposite the first edge, and an end stop extending from a third edge of the base extending between the first edge and the second edge, wherein the base, the first sidewall, and the second sidewall define a channel terminated by the end stop.