This project is no longer open for submissions.

Overview:

This company seeks ingredients that can prevent non-alcoholic beverages from freezing at -18 degree C.

———————————————————————————————————–

Background:

It is widely known that alcoholic beverages with extremely low temperatures can provide a different taste and experience for consumers.  Examples include vodka, whiskey or various liqueurs.  However, it is difficult to achieve the same experience with non-alcoholic beverages due to its relatively high freezing point.  It is known that the larger the molality of the beverage, the lower the freezing temperature of the solution.  However, in reality, freezing points of around -4 degree C is the limitation.  Glycerin may be an option, but the largest concentration used in beverages is around 10-20g/L, which would not provide much impact on freezing point.

———————————————————————————————————–

Constraints:

  • Alcoholic content must be 1% or lower.
  • Ingredient will allow the liquid beverage to be consumed at temperatures around -18 degree C.
  • Solute or solvent with freezing point at -18 degree C or below.

—————————————————————————————————————-

Possible solution areas:

Food additive industry

————————————————————————————————————

Desired outcome of the solution:

Your proposed solution will have been tested on food and be safe for consumption.

————————————————————————————————————

Desired Timeframe:

Within 12 months

————————————————————————————————————

Field of use and intended applications:

Nutritional/herb for foods and beverages.

————————————————————————————————————

Previously attempted solutions:

None

————————————————————————————————————

Restrictions:

None