Tea Beverage Astringency Reduction Using High Trouton Ratio Biopolymers
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Solution Overview
Problem
Consumer perception of astringency in green and black tea beverages is not adequately addressed by existing technologies, which fail to significantly reduce this sensory issue.
Innovation Solution
Incorporating a water-dispersible biopolymer with a Trouton ratio of at least 300, preferably 400, into tea-based beverages, specifically using okra, prickly pear, or Mekabu-derived pectins, to create a tea-based beverage precursor that, when mixed under controlled conditions, reduces astringency perception.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional water-soluble polymers are added to tea beverages, then some astringency reduction is achieved, but the effect is insufficient and bitterness/astringency remain problematic
Solution Approach 1:
The patent applies parameter changes by selecting biopolymers with specific rheological parameters (Trouton ratio ≥ 300, molecular weight ≥ 100 kDa) rather than using conventional polymers without such specifications. This parameter-based selection criterion transforms the approach from generic polymer addition to targeted selection of biopolymers with proven astringency-reducing capabilities, thereby resolving the insufficiency of conventional methods.
Solution Approach 2:
The patent employs composite materials by combining tea solids with specific biopolymers (okra pectin, prickly pear pectin, or Mekabu) in defined weight ratios (0.5:1 to 5:1). This composite approach creates a synergistic system where the biopolymer modifies the tea matrix to reduce astringency, overcoming the limitations of using single components or conventional polymers alone.
2Quantity of substance
If high concentration of catechins is maintained for health benefits, then bitterness and astringency increase, but taste quality deteriorates
Solution Approach 1:
The biopolymer acts as an intermediary substance that mediates between the catechins (which provide health benefits but cause astringency) and the consumer's sensory perception. The biopolymer binds to or interacts with catechins, modifying their sensory impact while preserving their functional benefits, thus resolving the contradiction between maintaining high catechin concentration and reducing astringency.
Solution Approach 2:
The patent changes the physical-chemical parameters of the tea beverage system by introducing biopolymers with specific molecular weights and Trouton ratios. These parameter changes alter the sensory properties of the beverage, allowing high catechin concentrations to be maintained without the associated bitterness and astringency, thereby improving taste quality while preserving health benefits.
3Object-affected harmful factors
If water-dispersible biopolymer with high Trouton ratio is used, then astringency is significantly reduced, but the selection and characterization complexity increases
Solution Approach 1:
The patent establishes specific parameter thresholds (Trouton ratio ≥ 300, molecular weight ≥ 100 kDa) that simplify the selection process. Rather than requiring complex evaluation of all possible biopolymer properties, manufacturers can focus on measuring these two key parameters to identify suitable biopolymers, thereby reducing selection and characterization complexity while ensuring effective astringency reduction.
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 use of high Trouton ratio biopolymers, particularly okra pectin, effectively reduces perceived astringency in tea beverages, outperforming other tested ingredients at lower concentrations, thereby enhancing the sensory experience of tea drinks.
Implementation Method 1
the water-dispersible biopolymer has a Trouton ratio of at least 300, preferably 400, more preferably 450 measured as a 0.2 % w/w aqueous solution at 20 degrees Celsius
Data Source
AI summary
The invention relates to a tea-based beverage precursor comprising tea solids and at least 0.01 % w/w water-dispersible biopolymer, wherein the water-dispersible biopolymer has a Trouton ratio of at least 300, preferably 400, more preferably 450 measured as a 0.2 % w/w aqueous solution at 20 degrees Celsius, wherein the weight ratio of tea solids to water-dispersible biopolymer is at least 2:1, preferably at least 3:1. The invention also relates to a tea-based beverage comprising water and the tea-based beverage precursor of the first aspect of the invention, wherein the tea-based beverage comprises 0.0001 to 0.1 % w/w of the water-dispersible biopolymer.