Tea Beverage Stabilization Using Soybean Polysaccharides
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Solution Overview
Problem
Ready-to-drink tea beverages often develop haze and sediment during storage, which affects their appearance, taste, and microbiological stability, and existing stabilization methods like high methoxy pectin can negatively impact organoleptic properties.
Innovation Solution
Incorporating water-soluble soybean polysaccharide (SSPS) in a range of 0.1 ppm to 600 ppm into beverages containing tea solids to prevent or reduce haze and sediment formation, while maintaining desirable flavor and mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high methoxy pectin is added to stabilise tea beverages, then haze formation is prevented, but organoleptic properties deteriorate
Solution Approach 1:
The patent changes the chemical composition parameters of the stabilizer by replacing high methoxy pectin with low methoxy pectin, which has different gelling and stabilizing properties. This parameter change allows effective haze prevention while maintaining better organoleptic properties, as low methoxy pectin forms different gel structures that are less intrusive to flavor and mouthfeel.
Solution Approach 2:
The patent uses composite stabilization by combining low methoxy pectin with other ingredients or using it in combination with specific processing conditions. This composite approach enhances the stabilizing effect while minimizing negative impacts on organoleptic properties, creating a synergistic system that addresses both stability and sensory quality.
2Reliability
If acidification is applied to improve flavour balance and microbiological stability, then flavour and stability are improved, but sedimentation increases
Solution Approach 1:
Low methoxy pectin acts as an intermediary substance between the acidified beverage components and the tea solids. It mediates the interaction by forming a stabilizing matrix that prevents direct aggregation and sedimentation of tea particles, even in the presence of acidification that would otherwise promote sedimentation.
3Reliability
If high levels of pectin are used to stabilise beverages, then haze formation is prevented, but flavour and mouthfeel deteriorate
Solution Approach 1:
The patent changes the degree of methoxylation parameter of pectin from high to low, which fundamentally alters the stabilizing mechanism. Low methoxy pectin achieves effective stabilization at lower concentrations by forming different gel networks, thereby reducing the quantity of pectin needed and minimizing its impact on flavour and mouthfeel.
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
SSPS effectively prevents haze formation and improves the clarity and stability of tea beverages, enhancing their appearance and consumer acceptability without compromising taste or mouthfeel, even at low concentrations.
Implementation Method 1
water-soluble soybean polysaccharide (SSPS) can prevent and/or reduce haze formation in beverages comprising tea solids
Data Source
AI summary
The invention relates to a beverage comprising 0.05 wt% to 3 wt% tea solids and 0.1 ppm to 600 ppm water-soluble soybean polysaccharide (SSPS), wherein the beverage is substantially free of exogenous protein.