Reconstitutable Soy Protein Beverage Formulation for Cold Water Dispersion
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing soy protein-based beverage formulations require high shear and hot water for reconstitution, making them unsuitable for simple, cold-water reconstitution and resulting in unstable acidic beverages with sedimentation issues.
Innovation Solution
A reconstitutable soy protein-containing beverage formulation comprising soy protein, anionic polysaccharide, maltodextrin, and mono/disaccharide, which can be dispersed in ambient temperature water to form a stable, acidic beverage with excellent mouthfeel properties, using a specific weight ratio of maltodextrin to saccharide and incorporating anionic polysaccharides like soluble soybean polysaccharide to prevent stickiness and ensure rapid dispersion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If soy protein and acidulant are combined in spray dried beverage formulations, then the beverage has acidic pH and good taste, but the soy protein precipitates prior to spray drying and the reconstituted liquid suffers from sedimentation
Solution Approach 1:
A stabilizing agent is introduced as an intermediary substance between soy protein and acidulant. This stabilizing agent prevents soy protein precipitation at acidic pH levels and maintains suspension stability during storage and reconstitution, eliminating sedimentation issues while preserving the desired acidic taste profile
Solution Approach 2:
The pH of the beverage formulation is carefully controlled within a specific range (pH 3.0-5.5) where the stabilizing agent is most effective. By optimizing the pH parameter and the ratio of stabilizing agent to soy protein, the formulation achieves both acidic taste and enhanced stability, preventing protein precipitation and suspension settling
2Stability of the object's composition
If stabilizing agents are used to prevent soy protein precipitation at low pH, then the beverage maintains stability, but the formulation becomes more complex and requires additional ingredients
Solution Approach 1:
The stabilizing agent is selected to perform multiple functions simultaneously: it stabilizes soy protein at acidic pH, prevents precipitation, maintains suspension stability during storage, and ensures rapid reconstitution without sedimentation. This multi-functionality reduces the need for additional separate stabilizing agents, thereby limiting formulation complexity while achieving comprehensive stability
3Ease of operation
If existing soy protein-based beverage powders are reconstituted, then the beverage can be prepared, but high shear and hot water are required making it unsuitable for simple cold-water reconstitution
Solution Approach 1:
The stabilizing agent is incorporated into the spray dried powder formulation in advance, creating a pre-stabilized matrix where soy protein is protected from acid-induced precipitation. This preliminary stabilization allows the powder to be reconstituted with cold water without requiring high shear mixing or heating, as the stabilizing agent maintains protein solubility and suspension stability under these milder reconstitution conditions
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 formulation allows for easy reconstitution with cold water, producing a stable, acidic beverage with improved mouthfeel and preventing sedimentation, suitable for ordinary consumers, while maintaining a glass transition temperature that prevents stickiness at ambient temperatures.
Implementation Method 1
anionic polysaccharide... to prevent coagulation and/or precipitation
Implementation Method 2
Spray dried beverage formulations containing soy protein and acidulant
Implementation Method 3
maintaining a glass transition temperature that prevents stickiness at ambient temperatures
Implementation Method 4
can be dispersed in ambient temperature water to form a stable, acidic beverage
Data Source
AI summary
The present invention relates to a reconstitutable acidic beverage formulation comprising at least 10 wt.% of soy protein-based particles, said soy protein-based particles containing: • 15-70 wt.% soy protein; • 0.3-20 wt.% of anionic polysaccharide; • 0.2-10 wt.% of acid; • 15-50 wt.% of a combination of maltodextrin and saccharide, said saccharide being selected from monosaccharide, disaccharide and combinations thereof; · less than 15 wt.% of water; wherein the soy protein-based particles contain maltodextrin and saccharide in weight ratio of maltodextrin to saccharide of 1:8 to 4:1. This beverage formulation can easily be reconstituted with water, juice or combinations thereof at ambient temperature to produce a stable beverage having an acidic pH and an excellent mouthfeel.