Stabilized Burnt Sugar pH Adjustment Process
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional burnt sugar is not acid-proof and tends to precipitate in acidic environments, leading to an unpleasant hazy appearance in beverages, limiting its stability and usability in food products.
Innovation Solution
A process involving transient pH alteration of burnt sugar by increasing the pH to a basic intermediate value and then decreasing it to an acidic final value, stabilizing the burnt sugar against clouding in acidic media, thereby enhancing its stability and preventing precipitation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional burnt sugar is used in acidic food products, then the desired flavor and sweetness are achieved, but the burnt sugar precipitates and causes hazy appearance
Solution Approach 1:
The patent applies parameter changes by adjusting the pH value of the burnt sugar formulation. Specifically, the pH is increased to a basic range (pH 8-10) to stabilize the burnt sugar against precipitation, while maintaining the desired acidic environment for flavor. This parameter modification resolves the contradiction by enabling stability without sacrificing the harmful acidic conditions.
2Reliability
If the pH of burnt sugar is increased to basic range, then stability against precipitation is improved, but the formulation becomes less suitable for acidic food products
Solution Approach 1:
The patent applies preliminary action by pre-adjusting the pH of the burnt sugar formulation to a basic range before use in acidic food products. This preliminary pH adjustment creates a stable base that resists precipitation even when exposed to acidic environments, allowing the burnt sugar to maintain its stability while being compatible with acidic food products.
Solution Approach 2:
The patent applies periodic action through a two-stage pH adjustment process. First, the pH is increased to a basic range (pH 8-10) to establish stability. Second, the pH is adjusted back to a mildly acidic or neutral range (pH 3-6) to ensure compatibility with food products. This periodic pH modulation resolves the contradiction by sequentially achieving both stability and adaptability.
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 stabilized burnt sugar composition remains clear and stable in acidic conditions, maintaining its flavor profile and appearance for extended storage periods, making it suitable for use in acidic food products like carbonated beverages.
Implementation Method 1
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Caramelization is a type of non-enzymatic browning upon heating involving a wide variety of different processes and reactions such as inversion, oxidation, condensation, oligomerization, polymerization, isomerization, pyrolysis, and the like.
Implementation Method 2
A process involving transient pH alteration of burnt sugar by increasing the pH to a basic intermediate value and then decreasing it to an acidic final value, stabilizing the burnt sugar against clouding in acidic media, thereby enhancing its stability and preventing precipitation.
Data Source
AI summary
The invention relates to burnt sugar that is stabilized against clouding or precipitation. In an acidic environment, the stabilized burnt sugar according to the invention remains in solution such that the formulation does not become hazy or turbid upon storage. The invention also relates to a process for the manufacture of stabilized burnt sugar and its use.