Solid Ethanol Product Using Gelatin and Metabisulfite
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Solution Overview
Problem
Existing methods for creating frozen or solid ethanol products require very low temperatures and often result in products that are not hard or are diluted, failing to achieve a range of consistencies from hard to sorbet-like without significant dilution or using ice cream mixes.
Innovation Solution
A process involving the addition of specific food additives, such as gelatin and agar, to an alcoholic beverage, allowing it to be frozen at temperatures as high as -4°C, which includes purifying water, dissolving additives in heated water, adding sodium metabisulfite, cooling, and then freezing to form a solid product with adjustable consistency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional methods are used to create frozen ethanol products, then the products can be solidified, but very low temperatures are required and the products are not hard
Solution Approach 1:
The patent combines gelatin and sodium metabisulfite with ethanol to create a composite frozen product. The gelatin forms a gel matrix that traps ethanol molecules, creating a hard solid structure that maintains integrity at higher freezing temperatures than pure ethanol would require
Solution Approach 2:
The patent changes the physical and chemical parameters of the system by adding gelatin (a gelling agent) and sodium metabisulfite (which affects freezing point and structural properties). This allows the mixture to freeze at temperatures around -4°C or higher while still forming a hard solid, rather than requiring the extremely low temperatures needed for pure ethanol
2Stability of the object's composition
If dilution is used to achieve solidification, then the product can be formed, but the original beverage is diluted and flavor is compromised
Solution Approach 1:
The patent extracts only the essential functional components (gelatin and sodium metabisulfite) needed to achieve solidification and hardness, adding them in controlled small amounts to the ethanol. This allows the beverage to be solidified without adding large volumes of diluting substances like milk or ice cream mix, thereby preserving the original flavor and concentration
3Shape
If ice cream mixes are used to create frozen ethanol products, then the products achieve desired consistency, but the original beverage character is lost
Solution Approach 1:
The patent uses gelatin as an intermediary substance that mediates between the ethanol and the freezing process. The gelatin forms a gel structure that provides the desired sorbet-like or hard frozen consistency without requiring ice cream mixes. This intermediary allows the ethanol to maintain its character while achieving the necessary physical form
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
Enables the production of a range of ethanol products from hard frozen to sorbet-like consistency without dilution, reversible upon thawing, with a shelf life of up to 18 months, and retains the original flavor and state of the beverage, suitable for household or industrial scale production.
Implementation Method 1
specific food additives are introduced into an existing brand of alcoholic beverage. Upon addition of said additives, the beverage may be frozen in a freezer at temperatures as high as negative four (−4)° C.
Implementation Method 2
adding sodium metabisulfite to said mixture
Implementation Method 3
freezing the mixture at 24.8° F. or lower to form a solid product containing ethanol
Data Source
AI summary
A solid, edible ethanol containing product which may be either a rubbery solid or a hard solid that is frozen about 24.8° F. (−4° C.). The product contains gelatin and the ethanol may be provided in the form of selected alcoholic beverages.