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An Anti-Acid Formulation- Acid Zap.

 by

DeLissa Balgobin

Agro-Processing Problem Solving

FAPT6303

Prof. M.Pascal

Department of Chemistry

University of the West Indies

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Title: Anti- Acid Formulation of Acid zap

Short summary of product and problem

The product was created to be used on foods to raise the pH levels in foods such as coffee, Soda,

Alcoholic Beverages, Juices, Soups, Sauces, Salad Dressings. These foods are typically high acidfoods which can cause discomfort. Consequently the product was created to be added to foods

 prior to consumption.

The product has experienced some issues with regards to product stability ,product appearance ,

microbial growth during storage.

Introduction

-  Market and distribution

The company has developed a website in which to market and distribute the product. The

 product can also be found on various other health supplement websites. This techniqueexpands the target market since it not limited by geographical area since anyone with

internet access can order the product. The product can then be shipped to the customer’s 

doorstep.

-  Product intent

The product is intended to used by persons who cannot consume low ph (high acid)

foods. It allows them to increase the ph level of the food prior to consumption so as to

avoid the unpleasant effects associated with ulcers. The product comes in 2 sizes, 2oz and

8oz. the smaller size is to be used for on the go situations while the larger size can be

used in kitchens and restaurants. The product must be shelf stable at room temperature

and colder temperatures associated with winter. The product is currently packaged in a

 brown plastic vial.

-  Product position

According to the website, the product is priced at $7.95 usd for the 2oz size and

$14.95usd for the 8oz size. This price is inclusive of ground shipping in the United

States. This product is also patented and currently seems to unique in its offering. These

factors seem to indicate that it is a more premium product. Its competition, products suchas Tums, are priced lower.

-  Company description

Product made by Guroux Brands Company

Located in Brunswick Ohio.

Company involved in spice and extract manufacturing primarily.

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Has 2 major product lines  –  Bravo seasonings and acid zap.

-  Problem defined

The product has seen three major issues. These are

1.  Precipitation of the sodium bicarbonate during storage.

2.  Change of solution from colourless to brown.

Approach to problem solving

-  Analysis of ingredients

86.0% D.I. Water Solvent, carrier

10.0% Sodium Bicarbonate neutralizer

0.6% Sodium Benzoate Preservative

1.0% Potassium Sorbate Inhibit molds0.4% Xanthan gum thickener

2.0% Vegetable Glycerin Bacteriostatic, masks odour

  Sodium bicarbonate reduces stomach acid. It is used as an antacid to treat heartburn,

indigestion, and upset stomach. Sodium bicarbonate is a very quick-acting antacid

-  Analysis of process

It was seen that the process flow with respect to the order of ingredients added and mixed

was an issue.

-  Analysis of equipment

 No analysis of equipment could be done since no site visit was made.

-  Analysis of personnel

Requires persons with understanding of food chemistry interactions .

-  Analysis of ingredient handling

This relates to how the ingredients are stored and treated. No site visit was done therefore

no analysis could be made.

-

 

Analysis of product handling and storageThe product should be shelf stable at room temperatures and colder temperatures.

Report on findings

Problem 1: Precipitation of the sodium bicarbonate during storage.

Causes : Addition of xanthan first

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  Concentration of bicarbonate used

Speed of mixing

  Xanthan gum is mainly considered to be non-gelling and used for the control of

viscosity due to the tenuous associations endowing it with weak-gel shear-thinning

 properties. It hydrates rapidly in cold water without lumping to give a reliable

viscosity, encouraging its use as thickener, stabilizer, emulsifier and foaming agent.

The consistent water holding ability may be used for the control of syneresis and to

retard ice re-crystallization (ice crystal growth) in freeze-thaw situations; xanthan gel

strength being improved on freeze-thaw [468]. Its most important property being its

very high low-shear viscosity coupled with its strongly shear-thinning character. The

relatively low viscosity at high shear means that it is easy to mix, pour and swallow

 but its high viscosity at low shear gives good suspension and coating properties and

lends stability to colloidal suspensions. Being relatively unaffected by ionic strength,

 pH (1 - 13), shear or temperature it may be used in such products as salad dressings.

(Chaplin)  Xanthan therefore needs to be added last.

  Another consideration is the speed of mixing.

  The use of another stabiliser could keep the bicarbonate from precipitating such as

sodium hexametaphosphate. SHMP is a hexamer of composition (NaPO3)6.Sodium

hexametaphosphate of commerce is typically a mixture of polymeric metaphosphates,

of which the hexamer is one, and is usually the compound referred to by this name. It

is used for its sequestration, neutral salt, deflocculation, and buffer capacity. This

could therefore be used in keeping the bicarbonate in solution.

Problem 2: Change of solution from colourless to brown

Cause: Interaction of UV with glycerin

  All plastics are to varying degrees permeable for gasses and most allow a certain

spectrum of light (UV radiation) to pass through.

  Amber bottles are preferred by the pharmaceutical companies and by producers of

essential oils and pure plant ingredients for good reason. The first one is that it

 protects the product contained inside from photo damage. Amber bottles can filter out

 blue and ultraviolet light.  Vegetable glycerin (also known as vegetable glycerol or glycerine) is an organic

substance extracted from vegetable oils (mostly palm and coconut oils). The

compound is clear, colourless, sweet and has an oily consistency. Vegetable glycerin

is a carbohydrate. It has a sweet taste however it does not raise blood sugar, which

makes it great as a sugar replacement in low carbohydrate diets. Vegetable glycerin

has a low freezing point, it is soluble in water and alcohol. (AciScience)

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Conclusions

The ingredient choices could be an issue.

The order of ingredient addition could be modified to ensure that the sodium bicarbonate is

fully dissolved.

Recommendations

  Change order of ingredient addition  –  gums usually added last in a formulation

  Use of a chelating agent  –  sodium hexametaphosphate

  Change process temperature from 40°C to a pasteurization temperature i.e. 70-

  Mix xanthan with sugar eg dextrose, maltodextrin, or vegetable glycerin in a ratio of 10:1

(carrier to gum)

  Encapsulate sodium bicarbonate with maltodextrin

Things learnt

Process used to approach the problem.

Methods used to discuss the problem and come up with solutions.

Role played in exercise

Assisted in brainstorming during this exercise. Did not have a defined role.

Benefit to university/company relationship

I do not believe that this particular exercise benefitted the university since there was no

formal communications between both parties. However, interactions such as these would

help establish the university as the forerunners in technical assistance. It helps the students

 better understand real industry problems while the industry gains solutions to their problems

Difference from group consensus.

  The colour change can be prevented by using the violet coloured vials.

  The label can be full sleeve which further prevents light interactions  

References

Chaplin, Martin. "Xanthan Gum." Xanthan gum. N.p., n.d. Web. 16 July 2014.

<http://www1.lsbu.ac.uk/water/hyxan.htm

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"Chemical properties and Deravatives of Glycerine." AciScience. N.p., n.d. Web. 16 July

2014. <http://www.aciscience.org/docs/chemical