Food Hydrolysis TRIZ Cases
- Exonuclease Hydrolysis for Bound Purine Removal in Soybean Milk
Exonuclease converts bound purines to free forms, enabling adsorbents to remove them without altering soybean milk mouthfeel.
- Liquid Oat Composition with Deamidated Protein for Coffee Whitening
Deamidating oat protein at least 10% prevents feathering and stabilizes the mixture when added to strong coffee.
- Enzymatically Hydrolysed Cereal Bran for Glucose Syrup Replacement
Enzymatic hydrolysis of cereal bran creates a composite ingredient that maintains sweetness and volume while reducing sugar content.