Set-style Yoghurt Fruit Distribution via Micronization
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods fail to produce set-style yoghurt products with whole fruit preparations evenly distributed throughout the milk base, as fruit extracts either settle at the bottom or float to the top during fermentation, resulting in an unappealing, non-uniform appearance.
Innovation Solution
Micronizing whole fruit preparations under high shear conditions to ensure particle sizes below a certain diameter, then mixing them with a milk base and inoculating with a dairy starter culture, followed by fermentation without further stirring, to achieve a homogeneous distribution of fruit within the yoghurt product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If whole fruit preparations are mixed with milk base before fermentation, then fruit content is incorporated into the yoghurt product, but fruit extracts settle at the bottom or float to the top during fermentation, resulting in non-uniform distribution
Solution Approach 1:
The patent applies preliminary action by micronizing the whole fruit preparation before mixing it with the milk base. This pre-processing step reduces fruit particles to a fine state (average diameter of 10-250 micrometers), ensuring they remain suspended uniformly throughout the milk base during subsequent fermentation without settling or floating. The micronization is performed while maintaining fruit particles in a frozen state, which prevents aggregation and ensures homogeneous distribution.
2Quantity of substance
If fruit preparation is added to fermented milk base, then fruit yoghurt product is produced, but visible pieces of fruit remain in the final product
Solution Approach 1:
The patent applies parameter changes by controlling the particle size parameter of the fruit preparation through micronization. The whole fruit preparation is processed to achieve an average particle diameter of 10-250 micrometers, which is small enough to be evenly distributed throughout the yoghurt matrix and not visible to the consumer, while still maintaining the sensory characteristics of whole fruit. This parameter control eliminates visible fruit pieces while preserving fruit content.
3Stability of the object's composition
If conventional mixing methods are used to incorporate fruit into yoghurt, then fruit is distributed throughout the product, but the product requires stirring and does not achieve set-style texture
Solution Approach 1:
The patent applies preliminary action by micronizing the fruit preparation before mixing, which allows homogeneous distribution to be achieved without subsequent stirring. The fine particle size (10-250 micrometers) ensures that fruit particles remain suspended uniformly during the setting process, enabling the product to develop proper set-style texture while maintaining homogeneous fruit distribution throughout the yoghurt matrix.
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 method ensures a visually appealing, uniform set-style yoghurt product with a firm texture, where whole fruit constituents are evenly distributed, providing a healthy and tasty consumer experience.
Implementation Method 1
micronizing whole fruit preparations under high shear conditions to ensure particle sizes below a certain diameter
Implementation Method 2
inoculating with a dairy starter culture, followed by fermentation without further stirring
Data Source
AI summary
The present invention relates to a set-style yoghurt product comprising a whole fruit preparation that is evenly distributed through-out the product and does not contain visible pieces of fruit, and to a method of manufacturing said product by first micronising the whole fruit preparation, then mixing said fruit preparation with a milk base and a dairy starter culture, and thereafter fermenting the mixture without further stirring or agitation.