Microbially-Stable Vitamin E Solutions Using Neutral Salts
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Solution Overview
Problem
Formulating fat-soluble vitamins like Vitamin E into aqueous-based food and beverage products is challenging due to microbial contamination issues, as existing solutions either require expensive aseptic packaging, broad-spectrum preservatives, or pH adjustments that cause vitamin loss.
Innovation Solution
Incorporating an anti-microbially effective amount of potassium chloride (KCl) or other neutral pH salts into the aqueous solution to stabilize Vitamin E, providing microbial stability without preservatives and minimizing vitamin loss.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If broad-spectrum preservatives are placed in the Vitamin E solution, then microbial contamination is prevented, but the solution becomes less suitable for use in finished food and beverage products due to preservative restrictions
Solution Approach 1:
The patent changes the chemical parameters of the solution by adjusting pH to a specific range (5.0-7.0) and controlling the concentration of water-solubilized Vitamin E (0.1-10% w/v). These parameter changes create an environment that is inherently less supportive of microbial growth, eliminating the need for preservatives while maintaining microbial stability.
Solution Approach 2:
The patent uses water-solubilized derivatives of Vitamin E (such as Vitamin E TPGS, Vitamin E polyglucoside, or Vitamin E polyphosphate) as intermediary compounds. These derivatives serve as mediators that provide both the desired Vitamin E functionality and create a solution environment that resists microbial contamination without requiring additional preservatives.
2Reliability
If the pH of the Vitamin E solution is maintained very low (between 2 and 4), then microbial growth is inhibited, but acid hydrolysis of Vitamin E occurs resulting in vitamin loss
Solution Approach 1:
The patent optimizes the pH parameter to a moderate range (5.0-7.0) rather than using extreme low pH values. This parameter change achieves microbial stability through the combined effect of moderate pH control and controlled Vitamin E concentration, while avoiding the acid hydrolysis that would occur at pH 2-4.
3Reliability
If aseptic packaging is used for the Vitamin E solution, then microbial contamination is prevented, but packaging costs increase significantly
Solution Approach 1:
The patent modifies the solution parameters (pH 5.0-7.0 and Vitamin E concentration 0.1-10% w/v) to create an inherently stable formulation that resists microbial contamination. This allows the use of standard, non-aseptic packaging while maintaining microbial stability, thereby significantly reducing packaging costs.
4Quantity of substance
If higher concentrations of Vitamin E are formulated into aqueous products, then nutritional value is improved, but microbial contamination risk increases
Solution Approach 1:
The patent utilizes water-solubilized derivatives of Vitamin E and controls the concentration within the range of 0.1-10% w/v. These parameter changes enable higher Vitamin E concentrations to be incorporated into aqueous products while maintaining microbial stability through the inherent properties of the solubilized derivatives and controlled formulation parameters.
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 solution effectively inhibits mold, yeast, and bacterial growth for extended periods, allowing for the use of higher Vitamin E concentrations in food and beverage products without preservatives, maintaining product safety and nutritional value.
Implementation Method 1
Incorporating an anti-microbially effective amount of potassium chloride (KCl) or other neutral pH salts into the aqueous solution to stabilize Vitamin E, providing microbial stability without preservatives
Data Source
AI summary
The present application discloses microbially-stable solutions of water-solubilized lipophilic vitamins, such as Vitamin E. These solutions contain from about 0.5% to about 30% of a salt selected from potassium chloride, magnesium chloride, calcium chloride, potassium phosphate, calcium phosphate, potassium sulfate, calcium phosphate, magnesium phosphate, magnesium sulfate, potassium iodide, and mixtures of these salts. The method of providing microbially-stable solutions of such water-solubilized lipophilic vitamins, as well as food and beverage products containing those microbially-stabilized water-solubilized lipophilic vitamins, are also disclosed.