Gluten-Free Seasoning Process Using Vinegar and Fruit Juice
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Solution Overview
Problem
Current food seasonings fail to combine good taste with nutritional benefits and often contain high sucrose and fat, making them unsuitable for a balanced diet, especially for individuals with celiac disease, and lack therapeutic properties.
Innovation Solution
A process for producing a food seasoning using a mixture of wine vinegar, balsamic vinegar, rectified concentrated grape must, fruit juice and pulp, and xanthan gum as a thickener and stabilizer, which provides a balanced nutritional profile, is sweet without added sugars, and is gluten-free, incorporating natural flavors and acidity regulators to enhance taste and health benefits.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If seasonings are formulated to provide beneficial health effects, then nutritional value is improved, but taste quality deteriorates
Solution Approach 1:
The patent combines multiple vinegar types (wine vinegar, balsamic vinegar) with fruit juices and natural flavoring agents to create a seasoning that delivers both nutritional benefits and superior taste. The merging of these components allows the product to simultaneously provide health benefits from vinegar and fruit while maintaining excellent flavor profile through natural synergies.
Solution Approach 2:
The seasoning is formulated as a composite product containing vinegar, fruit juice, natural flavors, and optional functional ingredients. This composite structure enables the product to integrate multiple functions: preservation and health benefits from vinegar, natural sweetness and flavor from fruit, and therapeutic properties from carefully selected additional ingredients, all while maintaining taste quality.
2Manufacturing precision
If seasonings contain high content of sucrose and fat to enhance taste, then flavoring power is improved, but nutritional balance deteriorates
Solution Approach 1:
The patent fundamentally changes the sweetness parameter by eliminating sucrose and replacing it with natural sweetness from fruit juices. The fat content is reduced or eliminated while maintaining flavoring power through the synergistic combination of vinegar, fruit, and natural flavoring agents. This parameter change transforms the nutritional profile while preserving sensory appeal.
Solution Approach 2:
The patent extracts and removes harmful components (sucrose, excessive fat) from the seasoning formulation while retaining and emphasizing beneficial components (vinegar, fruit juice, natural flavors). This extraction approach allows the product to achieve flavoring power through natural means rather than relying on unhealthy additives.
3Quantity of substance
If seasonings are designed to provide therapeutic properties, then health benefits are improved, but edibility for celiac patients deteriorates
Solution Approach 1:
The patent applies local quality by carefully selecting therapeutic ingredients that are naturally gluten-free, such as vinegar, fruit juices, and specific natural flavoring agents. By ensuring each component individually meets gluten-free requirements, the overall product becomes safe for celiac patients while maintaining therapeutic benefits from the selected ingredients.
Solution Approach 2:
The seasoning is designed with universality by being suitable for both general consumption and specifically for celiac patients. The formulation uses inherently gluten-free ingredients that provide therapeutic properties while ensuring broad adaptability across different consumer groups, including those with gluten sensitivity.
Data Source
Figure 1
AI summary
The food seasoning comprises a mixture of at least the following components: - at least one of wine vinegar (Ml) and balsamic vinegar (M2); rectified concentrated grape must (M3); fruit juice and pulp (M4); and at least a thickener and stabilizer substance (M7).