Supercritical CO2 Extraction for Clear Citrus Beverages
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Solution Overview
Problem
Current methods for producing clear citrus flavored beverages, such as deterpenation using solvents like ethyl alcohol or propylene glycol, are costly, time-consuming, and can affect the quality and consistency of the final product, while alternative methods like microemulsions require high concentrations of surfactants and mechanical energy, and delay the production process due to long storage times needed for clarity and safety testing.
Innovation Solution
A method involving an oil-in-water emulsion with n-alkenyl succinate starch, specifically n-octenyl succinic anhydride (nOSA) starch, in excess of essential oils, which is diluted to create a turbid beverage and then stored at elevated temperatures to achieve clarity without the need for lengthy storage periods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional deterpenation using solvents like ethyl alcohol or propylene glycol is used, then clear citrus flavored beverages can be produced, but the production cost increases and the process becomes time-consuming
Solution Approach 1:
The patent changes the physical-chemical parameters of the system by using supercritical carbon dioxide instead of traditional liquid solvents. By adjusting pressure and temperature to achieve supercritical state, the process achieves both clarity and reduced time consumption, as supercritical CO2 can be rapidly decompressed and evaporated without leaving residues
Solution Approach 2:
The patent employs carbon dioxide, an inexpensive and readily available gas, as the extraction solvent. The CO2 is used temporarily during the extraction process and then completely evaporated, leaving no residual solvent in the final beverage product, thus eliminating the need for expensive food-grade solvents like ethyl alcohol or propylene glycol
2Manufacturing precision
If traditional deterpenation using solvents is used, then clear beverages can be produced, but the production cost increases due to expensive solvent materials
Solution Approach 1:
The patent employs carbon dioxide, an inexpensive and readily available gas, as the extraction solvent. The CO2 is used temporarily during the extraction process and then completely evaporated, leaving no residual solvent in the final beverage product, thus eliminating the need for expensive food-grade solvents like ethyl alcohol or propylene glycol
Solution Approach 2:
The patent changes the physical-chemical parameters of the system by using supercritical carbon dioxide instead of traditional liquid solvents. By adjusting pressure and temperature to achieve supercritical state, the process achieves both clarity and reduced time consumption, as supercritical CO2 can be rapidly decompressed and evaporated without leaving residues
3Manufacturing precision
If microemulsion formulation is used to make clear citrus flavored beverages, then clarity can be achieved, but high concentrations of surfactants and solvents are required which are undesirable due to regulatory restrictions
Solution Approach 1:
The patent extracts and removes the problematic components (terpenes) that cause cloudiness from the citrus oil using supercritical CO2 extraction. This eliminates the need to add surfactants and solvents to the final beverage formulation, as the clarification is achieved by removing unwanted substances rather than by stabilizing emulsions with additives
Solution Approach 2:
The patent employs carbon dioxide, an inexpensive and readily available gas, as the extraction solvent. The CO2 is used temporarily during the extraction process and then completely evaporated, leaving no residual solvent in the final beverage product, thus eliminating the need for expensive food-grade solvents like ethyl alcohol or propylene glycol
4Manufacturing precision
If microemulsion formulation is used, then clear beverages can be produced, but large amounts of mechanical energy are required since the ratio of oil to emulsifier is not optimal
Solution Approach 1:
The patent extracts and removes the problematic components (terpenes) that cause cloudiness from the citrus oil using supercritical CO2 extraction. This eliminates the need to add surfactants and solvents to the final beverage formulation, as the clarification is achieved by removing unwanted substances rather than by stabilizing emulsions with additives
Solution Approach 2:
The patent changes the physical-chemical parameters of the system by using supercritical carbon dioxide instead of traditional liquid solvents. By adjusting pressure and temperature to achieve supercritical state, the process achieves both clarity and reduced time consumption, as supercritical CO2 can be rapidly decompressed and evaporated without leaving residues
5Manufacturing precision
If beverages are stored for extended periods to reach final properties, then clarity and quality can be ensured, but the production yield decreases and energy consumption increases
Solution Approach 1:
The supercritical CO2 extraction process performs the clarification action during the production phase itself rather than requiring post-production storage time. The terpenes are removed and the beverage achieves its final clear properties immediately upon completion of extraction and CO2 evaporation, eliminating the need for extended storage periods
Solution Approach 2:
The patent changes the physical-chemical parameters of the system by using supercritical carbon dioxide instead of traditional liquid solvents. By adjusting pressure and temperature to achieve supercritical state, the process achieves both clarity and reduced time consumption, as supercritical CO2 can be rapidly decompressed and evaporated without leaving residues
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
This method eliminates the need for extended storage times, reduces production costs, and maintains the flavor and quality of the beverage by achieving clarity and stability quickly, allowing for immediate quality and safety testing, and avoids the drawbacks of traditional deterpenation processes.
Implementation Method 1
Providing an oil-in-water (O/W) emulsion comprising an n-alkenyl succinate starch and an essential oil
Implementation Method 2
Storing said turbid beverage at a temperature of above 30° C. for a time sufficient to obtain a clear beverage
Data Source
AI summary
The invention relates to a method for producing a clear beverage comprising the steps of: (i) providing an oil-in-water (O/W) emulsion comprising an n-alkenyl succinate starch and an essential oil, wherein the n-alkenyl succinate starch is in excess of said essential oil; (ii) producing a turbid beverage by diluting said O/W emulsion to reach a desired beverage concentration; and (iii) storing said turbid beverage at a temperature of above 30° C. for a time sufficient to obtain a clear beverage.