Food Homogenisation TRIZ Cases

Silicone oil helps stabilize dispersed plant oil in beverages with less emulsifier, reducing separation while preserving clarity and aroma.

Closed-pore plant protein and carbohydrate powders trap pressurized gas to deliver stable, high-volume vegan foam without dairy proteins.

Ground creatine agglomerated with an oligosaccharide binder improves water dissolution, flow properties, and handling while keeping high creatine content.

Controlled extraction at 90–130°C for 1–4 hours helps retain broth aroma and flavor through retort heating.

Replacing synthetic additives with natural stabilizers prevents precipitation while addressing consumer health concerns.

Optimizing the casein to oil ratio in low-fat creamers restores mouthfeel and aroma perception lost during fat reduction.

Vacuum-driven orifice plate accelerates meat flow to align muscle fibers, preventing excessive protein binding and rubbery texture.

Ultraviolet irradiation converts sterols in coleoptera larvae oil into vitamin D3, creating a renewable nutrient source.

Enzymatic cross-linking transforms plant protein suspension into solidified gel, resolving mechanical strength deficits in non-dairy cheese replicas.

High-pressure homogenization increases association between water-insoluble flavonoids and proteins, maintaining suspension stability during heat treatment.

High pressure homogenization reduces pea protein particle diameter, achieving Nitrogen Solubility Index above 88.0% for industrial applications.

Large particle amylose starch delivers pulpy texture, replacing conventional smooth texturizers.

High-pressure homogenization releases structuring agents from mustard bran particles, improving viscosity and reducing fat content in emulsions.