Vinegar Salt Herb Extract Method Reducing Acetic Acid Loss
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Solution Overview
Problem
Current methods for preparing concentrated extracts of herbs and spices using acidic vinegars result in high vinegar loss and pungent taste issues, leading to increased costs and loss of 'clean label' certification due to complex solvent-based extraction and distillation processes.
Innovation Solution
A novel method involving the neutralization of vinegar with alkali metal hydroxides or carbonates to create a vinegar salt, which is then concentrated and infused with herbs or spices, allowing for controlled flavor extraction and reduced vinegar loss through filtration and optional reacidification to maintain flavor intensity and certification.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If complex solvent-based extraction methods are used to prepare concentrated extracts of herbs and spices from acidic vinegar, then the extraction efficiency and flavor concentration are improved, but the vinegar loss increases and the process complexity increases
Solution Approach 1:
The patent changes the chemical parameter of the vinegar from acidic form to neutralized form (vinegar salt). This parameter change fundamentally alters the extraction process, allowing efficient flavor extraction without the need for complex distillation or solvent-based methods, thereby preventing vinegar loss while maintaining high extraction efficiency
Solution Approach 2:
The patent extracts the harmful acidic component (acetic acid) from the vinegar through neutralization, separating it from the useful flavor components. This allows the flavor extraction process to proceed without losing the vinegar salt, as only the acid is removed while the salt and flavors remain for extraction
2Quantity of substance
If fractional distillation columns with numerous stages are used to concentrate aqueous vinegar solutions, then the concentration is improved, but the energy expenditure and operating costs increase
Solution Approach 1:
By changing the vinegar from acidic to neutralized form, the patent eliminates the need for energy-intensive fractional distillation. The vinegar salt form allows for simple evaporation or filtration-based concentration, dramatically reducing energy expenditure while achieving the desired concentration level
3Manufacturing precision
If azeotropic distillation is used to separate acetic acid from water, then the separation efficiency is improved, but the equipment complexity and operating costs increase
Solution Approach 1:
The patent extracts and removes the acetic acid component through neutralization before the separation process. This pre-extraction step simplifies the subsequent separation process, eliminating the need for complex azeotropic distillation equipment while achieving effective separation of acid from water
Solution Approach 2:
The patent segments the separation process into two distinct stages: first neutralization to remove acid, then simple evaporation or filtration. This segmentation replaces the single complex azeotropic distillation process with multiple simpler steps, reducing equipment complexity while maintaining separation efficiency
4Manufacturing precision
If membrane pervaporation is used to separate acetic acid from water, then the separation is improved, but the membrane lifetime is short and replacement costs increase
Solution Approach 1:
By removing the acetic acid through neutralization before the pervaporation process, the patent protects the membrane from acid exposure and degradation. This pre-treatment step significantly extends membrane lifetime, reducing replacement frequency and operational costs while maintaining separation efficiency
5Reliability
If vinegar in acid form is used for extraction, then the 'clean label' certification is maintained, but the pungent taste and excessive volatility are problematic
Solution Approach 1:
The patent converts the harmful acidic properties of vinegar into beneficial neutralized vinegar salt form. This transformation eliminates the pungent taste and excessive volatility while maintaining the clean label certification, as the neutralized form is still derived from natural vinegar and meets certification 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
This method significantly reduces vinegar and flavor loss, enabling the production of concentrated, stable extracts that maintain food appeal and qualify for 'clean label' certification, with the ability to vary flavor intensity and form (liquid or solid) for improved logistics and equipment efficiency.
Implementation Method 1
Infusing the concentrated vinegar salt of step (b) or (c) with one or more fresh or dry or dehydrated herb(s) and/or spice(s), for a period of a few minutes to 22 hours
Implementation Method 2
neutralizing with a neutralizing agent selected from the group consisting of hydroxides, carbonates or bicarbonates of alkali metals
Data Source
AI summary
A method for preparing an extract of herb(s) and/or spice(s) is obtained by infusion from a vinegar salt or from a slightly reacidified vinegar salt, used as extraction solvent. Additionally, the method described for preparing an extract of herb(s) and/or spice(s) concerns the obtaining of a concentrated extract of herb(s) and/or spice(s) having an increased flavor content while limiting loss of vinegar when preparing the same.