Solid Dispersion Lutein Zeaxanthin Gum Ghatti Stability
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Solution Overview
Problem
Lutein-containing beverages face issues with light resistance and quantification challenges due to emulsified preparations, and existing techniques have limited pH versatility, making it difficult to achieve stable and quantifiable formulations.
Innovation Solution
A solid dispersion composition containing solid lutein, solid zeaxanthin, and gum ghatti, with specific particle size and pH ranges, is developed to enhance stability and quantifiability, allowing for a powder preparation that maintains light resistance and dispersion stability in food or beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If lutein is emulsified to create a beverage, then the beverage can be prepared and consumed, but the residual ratio of lutein decreases due to light exposure (light resistance is insufficient)
Solution Approach 1:
The patent changes the physical state of lutein from emulsified (liquid) to solid dispersion form, and adjusts the pH parameter to 3.8-4.8, which fundamentally alters the stability characteristics of lutein against light degradation
Solution Approach 2:
The patent creates a composite system combining lutein with specific excipients (such as cyclodextrin, lecithin, or phospholipids) to form a solid dispersion that provides both beverage preparation capability and enhanced light resistance
2Ease of manufacture
If lutein is emulsified, then the beverage can be formulated, but it becomes difficult to quantitatively determine the lutein content
Solution Approach 1:
The patent transitions lutein from emulsified state to solid dispersion state, which changes its physical properties and makes it amenable to accurate quantitative analysis while maintaining formulation flexibility
3Reliability
If the beverage pH is limited to specific ranges, then some stability can be achieved, but the versatility of the technique is reduced
Solution Approach 1:
The patent develops a universal solid dispersion formulation that functions effectively across a broad pH range (3.8-4.8), making it adaptable to various beverage types without requiring pH-specific formulations
4Reliability
If solid lutein and solid zeaxanthin are used with gum ghatti in specific ratios, then excellent light resistance and dispersion stability are achieved, but the formulation complexity increases
Solution Approach 1:
The patent optimizes specific parameter ranges (lutein:zeaxanthin ratio of 20:1 to 2:1, gum ghatti content of 0.1 to 15 parts by mass) that achieve superior performance while providing clear formulation guidelines
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 dispersion composition and powder preparation achieve excellent light resistance and dispersion stability, enabling accurate quantification of lutein and zeaxanthin, even in acidic conditions, and can be used in a wide pH range, overcoming previous limitations.
Implementation Method 1
a solid dispersion composition containing solid lutein, solid zeaxanthin, and gum ghatti
Implementation Method 2
containing solid lutein, solid zeaxanthin, gum ghatti, and water
Implementation Method 3
having excellent stability of lutein and zeaxanthin against light
Data Source
AI summary
A solid dispersion composition has excellent stability of lutein and zeaxanthin. The solid dispersion composition contains solid lutein, solid zeaxanthin, gum ghatti, and water. A method for producing a powder preparation includes preparing the solid dispersion composition and powdering the solid dispersion composition. A food or beverage can have the solid dispersion composition or the powder preparation.