Polysaccharide Coating for Vitamin C Stability in Tea
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Solution Overview
Problem
Current methods for fortifying beverages like tea with vitamin C face challenges such as poor appearance, low shelf-life stability, and inconsistent delivery, due to the physical mixing of vitamin C granules with tea products.
Innovation Solution
A vitamin C fortified beverage composition is developed using a specific type and ratio of polysaccharide binders, such as maltodextrin and gum arabic, which are coated onto tea products to enhance visual appearance, stability, and delivery of vitamin C.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If vitamin C granules are physically mixed with tea products, then vitamin C can be delivered to consumers, but the beverage product appearance deteriorates and shelf-life stability decreases
Solution Approach 1:
Vitamin C is pre-coated onto the tea product surface using a polysaccharide binder before brewing, creating a stable coating that protects the vitamin during storage and ensures controlled release during brewing, thereby resolving both delivery and stability issues
Solution Approach 2:
A polysaccharide binder is introduced as an intermediary substance to attach vitamin C to the tea product surface. This binder creates a stable complex that prevents vitamin C degradation during storage while ensuring its release into the brewed beverage
2Quantity of substance
If vitamin C granules are physically mixed with tea products, then vitamin C can be delivered to consumers, but the beverage product appearance deteriorates
Solution Approach 1:
Vitamin C is applied locally onto the surface of individual tea products rather than bulk mixing, creating a uniform coating that maintains the aesthetic appearance of the tea product while ensuring vitamin C delivery during brewing
3Quantity of substance
If vitamin C granules are physically mixed with tea products, then vitamin C can be delivered to consumers, but the delivery consistency deteriorates
Solution Approach 1:
The physical mixing process is replaced with a coating process that uses polysaccharide binder chemistry to attach vitamin C to the tea product surface. This chemical attachment mechanism provides more consistent and controllable vitamin C delivery compared to random physical mixing
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 maltodextrin and gum arabic in a specific mass ratio effectively stabilizes vitamin C, maintains the beverage's appearance, and ensures consistent delivery of vitamin C to the final infusion, significantly improving upon existing methods.
Implementation Method 1
vitamin C is coated onto a beverage product (e.g. tea leaf product) using a certain amount and type of polysaccharide binder
Implementation Method 2
adding, and optionally mixing, vitamin C, a first polysaccharide comprising maltodextrin and a second polysaccharide comprising gum arabic and/or xanthan gum with water
Data Source
AI summary
The present invention provides a beverage composition comprising; a) vitamin C; b) a first polysaccharide comprising maltodextrin; c) a second polysaccharide comprising gum arabic and/or xanthan gum; and, d) a beverage product, wherein the mass ratio of first polysaccharide to second polysaccharide is between 2:1 to 1:2. The present invention also provides a process for preparing a beverage composition.