Sorbic Acid Beverage Preservation Solubility
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Solution Overview
Problem
Existing preservatives in beverages often precipitate or cloud the beverage, leading to unacceptable appearance and taste, and it is challenging to achieve sufficient preservation without these issues.
Innovation Solution
Introducing sorbic acid as potassium sorbate into the beverage with dilution water, maintaining concentrations below 500 ppm to prevent precipitation, while using a suitable pH and water quality to ensure solubility, and optionally adding other preservatives like EDTA or benzoates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If known preservatives are added to beverages at sufficient concentrations to provide preservative effect, then microbial spoilage is retarded, but the beverage develops off taste and adverse appearance changes
Solution Approach 1:
The patent changes the chemical parameter by using sorbic acid instead of conventional preservatives like benzoic acid or calcium propionate. This parameter change enables effective microbial preservation while avoiding the off tastes and appearance degradation associated with traditional preservatives at effective concentrations
Solution Approach 2:
The patent employs a natural preservative (sorbic acid) that provides effective protection without the harmful side effects of synthetic preservatives, essentially replacing the need for conventional preservative chemicals that cause taste and appearance issues
2Reliability
If known preservatives are added to beverages, then microbial activity is retarded, but precipitates, crystals, floc, or sediment form causing clouding and unacceptable mouthfeel
Solution Approach 1:
The patent changes the chemical composition parameter by selecting sorbic acid as the preservative, which maintains solubility and stability in the beverage matrix without forming precipitates, crystals, or floc, thereby avoiding clouding and gritty mouthfeel while providing effective microbial preservation
Solution Approach 2:
The patent converts the potential harm of precipitation (associated with conventional preservatives) into a benefit by using sorbic acid, which remains in solution and provides preservation without creating solid deposits or clouding the beverage
3Ease of operation
If preservatives are put into concentrated syrup, then convenience of one-step preparation is improved, but sufficient dissolution of preservative cannot be achieved to provide adequate preservation
Solution Approach 1:
The patent changes the solubility parameter by using sorbic acid, which is sufficiently soluble in water to allow adequate preservative concentration even after dilution of the syrup. This enables effective preservation while maintaining the convenience of one-step preparation from concentrated syrup
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 method results in a stable, clear beverage with extended shelf life of at least four weeks to 20 weeks, maintaining microbiological preservation without precipitation or clouding, ensuring consumer acceptance.
Implementation Method 1
Sorbic acid and sorbates act as preservatives. However, at the pH levels typically found in syrups, and at a typical sorbate concentration in syrup sufficient to provide commercially useful preservative activity in beverages made therefrom, sorbic acid is likely to precipitate.
Implementation Method 2
At the pH levels typically found in syrups, and at a typical sorbate concentration in syrup sufficient to provide commercially useful preservative activity in beverages made therefrom, sorbic acid is likely to precipitate.
Data Source
AI summary
A method for producing a stable beverage preserved with sorbic acid. A beverage syrup is diluted and sorbate is simultaneously introduced into the diluted syrup to form the beverage.