Tea Beverage Emulsion Stability Using Gelatinized Starch
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Solution Overview
Problem
Existing tea-based beverages often rely on dairy products for creaminess and emulsion stability, which may not be suitable for non-dairy consumers and can be inconvenient for ready-to-drink formats.
Innovation Solution
A tea-based beverage composition using gelatinized starch and plant protein from lentil or pea flour, providing a creamy mouthfeel and emulsion stability without dairy, suitable for both ready-to-drink and reconstitutable forms.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If dairy products are used to provide creaminess and emulsion stability in tea-based beverages, then the beverage achieves a creamy mouthfeel and stable emulsion, but the beverage becomes unsuitable for non-dairy consumers and less convenient for ready-to-drink formats
Solution Approach 1:
The patent changes the chemical composition parameters by replacing dairy proteins and fats with plant-based alternatives (pea protein, lentil protein, sunflower oil, rice bran oil). This substitution maintains the functional properties of creaminess and emulsion stability while making the beverage suitable for non-dairy consumers. The specific parameter changes include using 0.1-10% plant protein and 2-35% oil in the beverage composition.
Solution Approach 2:
The patent creates a composite material system combining multiple plant-based ingredients (gelatinized starch, plant protein, oil, saccharide) to replicate the functional properties of dairy-based creamers. This composite approach using plant-derived components achieves both emulsion stability and adaptability to non-dairy dietary requirements.
2Stability of the object's composition
If dairy-based creamers are used in tea beverages, then a creamy texture is achieved, but the beverage becomes less suitable for ready-to-drink formats and requires refrigeration
Solution Approach 1:
The patent changes the physical and chemical parameters by using plant-based oils and proteins that remain stable at ambient temperature, eliminating the need for refrigeration. The beverage can be stored and distributed in ready-to-drink formats without requiring cold chain logistics, while maintaining creamy texture through the plant-based composition.
Solution Approach 2:
The patent employs shelf-stable plant-based ingredients that do not require refrigeration, enabling the beverage to be produced, distributed, and consumed in convenient ready-to-drink formats. This approach eliminates the need for complex refrigeration infrastructure and makes the beverage more accessible for on-the-go consumption.
3Adaptability or versatility
If plant protein and gelatinized starch are used instead of dairy products, then the beverage becomes suitable for non-dairy consumers and easier to store, but achieving the same emulsion stability and creamy mouthfeel becomes more difficult
Solution Approach 1:
The patent combines multiple plant-based ingredients (gelatinized starch, plant protein, and oil) in specific proportions to create a composite system that achieves emulsion stability comparable to dairy-based formulations. The synergistic interaction between these plant-derived components compensates for the absence of dairy proteins and fats, maintaining reliable emulsion stability.
Solution Approach 2:
The patent optimizes the concentration parameters of plant-based ingredients to achieve desired functional properties. By adjusting the amounts of plant protein (0.1-10%), oil (2-35%), and gelatinized starch, the formulation achieves both adaptability to non-dairy diets and reliable emulsion stability, resolving the apparent contradiction between these two requirements.
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 combination of gelatinized starch and plant protein enhances the beverage's viscosity and reduces astringency, offering a creamy texture and stability similar to dairy-based milk teas, making it suitable for non-dairy alternatives.
Implementation Method 1
a cloudy tea-based beverage containing a dispersed oil phase
Implementation Method 2
containing a dispersed oil phase
Implementation Method 3
gelatinized starch
Data Source
AI summary
The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 µm and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof.