Zinc Enriched Water Composition Stability
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Solution Overview
Problem
Current zinc enriched drinking water compositions face challenges with zinc stability due to pH fluctuations and interaction with plastic bottles, leading to sedimentation and reduced bioavailability, and existing solutions like acidification are limited by regulatory constraints and taste considerations.
Innovation Solution
A zinc enriched drinking water composition with controlled mineral levels (calcium, magnesium, zinc, and sodium) and limited bicarbonate content, packaged in lightweight containers with a pH range of 6.5-7, using demineralized water and mineral compounds like calcium chloride, magnesium sulfate, and zinc sulfate, and optional acidification to maintain stability and taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If zinc is added to drinking water to enrich it with this essential mineral, then the nutritional value and health benefits are improved, but zinc stability deteriorates leading to sedimentation and reduced bioavailability
Solution Approach 1:
The patent applies parameter changes by precisely controlling multiple water composition parameters: limiting bicarbonates to ≤10 mg/l, controlling pH to 6.5-7.0, and specifying ranges for calcium (0-400 mg/l), magnesium (0-300 mg/l), and sodium (0-300 mg/l). These parameter adjustments prevent zinc precipitation while maintaining nutritional value throughout the 12-month shelf life.
Solution Approach 2:
The patent applies preliminary anti-action by proactively preventing zinc sedimentation through anticipatory measures: adding zinc in soluble form (sulfate or chloride), controlling initial pH to 6.5-7.0, and limiting bicarbonates before bottling. This prevents the harmful precipitation reaction from occurring during storage, rather than treating it after it happens.
2Stability of the object's composition
If strong acid is added to acidify water to prevent pH increase and zinc precipitation, then zinc stability is improved, but regulatory compliance and product acceptability deteriorate due to pH being too low
Solution Approach 1:
Instead of using strong acid to lower pH, the patent changes the approach by controlling parameters in the opposite direction: limiting bicarbonates to ≤10 mg/l and adding minerals to buffer the water, allowing pH to naturally stabilize in the acceptable range of 6.5-7.0. This achieves zinc stability without violating regulatory requirements for drinking water pH.
3Ease of manufacture
If conventional PET bottles are used for packaging zinc enriched water, then manufacturing cost is reduced, but zinc bioavailability deteriorates due to interaction between precipitated zinc and plastic bottle walls
Solution Approach 1:
The patent applies preliminary anti-action by preventing zinc precipitation in the first place through controlled water composition (low bicarbonates, pH 6.5-7.0, specific mineral ranges). Since zinc remains in soluble form throughout storage, it does not precipitate and interact with the PET bottle walls, maintaining 100% bioavailability while using cost-effective conventional packaging.
4Ease of operation
If bicarbonates are present in high concentration in water, then taste properties are improved, but zinc stability deteriorates due to increased pH leading to zinc precipitation
Solution Approach 1:
The patent applies parameter changes by finding the optimal balance point: limiting bicarbonates to ≤10 mg/l (low concentration) while controlling pH to 6.5-7.0 and adding specific mineral combinations. This parameter set maintains acceptable taste while preventing zinc precipitation, resolving the contradiction between taste and stability.
Solution Approach 2:
The patent applies composite materials by creating a complex mineral buffer system consisting of multiple components: calcium (0-400 mg/l), magnesium (0-300 mg/l), sodium (0-300 mg/l), and limited bicarbonates (≤10 mg/l). This composite mineral composition buffers the water to maintain stable pH and prevent zinc precipitation while preserving taste quality.
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 maintains zinc solubility and bioavailability for up to 12 months, avoiding sedimentation and meeting consumer taste expectations while being compatible with regulatory standards.
Implementation Method 1
zinc will combine with alkaline ions to lead to insoluble hydroxides (Zn(OH)2) or carbonates (ZnCOs). This insoluble component will lead to non-homogeneity of zinc concentration in water and to the presence of unpleasant sediment in the water.
Implementation Method 2
the water pH increases with time due to dissolved carbon dioxide losses via the bottle walls coupled with the presence of bicarbonates (inherently in the water matrix). The chemical equilibrium reaction is the following HCOs■ + H+ -» H20 + CO2
Data Source
AI summary
The invention concerns a zinc enriched drinking water composition to be packed in a lightweight container having wall width being locally below 150 μιη, said zinc enriched drinking water being based on a water matrix comprising drinking water to which are added minerals: - calcium in a range from 0 to 400 mg/l; - magnesium in a range from 0 to 300 mg/l; - zinc in a range from 2 to 25 mg/l; and - sodium in a range from 0 to 300 mg/l and in which the amount of bicarbonates in the water matrix does not exceed 10 mg/l. The invention also relates to a packaged zinc enriched drinking water composition ant to a method for preparing such a composition and such packaged water composition.