Food Ingredient As Viscosity Modification Agent TRIZ Cases
- Oily Coating Food Composition for Water-Tolerant Flow and Gloss
A sucrose fatty acid ester keeps oily coating food flowable and glossy even when water mixes in, enabling stable coating amounts in production.
- Whey Protein-Gum Arabic Composition for Heat-Stable Processing
Gum Arabic enables high-whey-protein aqueous compositions to withstand heat treatment without gelation, fouling, or texture loss.
- Whey Protein Composition With Gum Arabic to Prevent Heat Gelation
High-whey-protein aqueous compositions use Gum Arabic and direct steam injection to prevent gelation, reduce fouling, and keep texture dispensable.
- Hydroxypropylated Starch Thickening Milk Without Clumping
Hydroxypropylated starch with 1-10% substitution achieves homogeneous milk thickening by preventing stringy clumps during dispersion.
- Co-attrited MCC CMC Stabilizer for Plant Protein Drinks
Co-attrited microcrystalline cellulose and carboxymethylcellulose blend stabilizes plant protein beverages through synergistic particle interaction.
- Xylitol Glycerol Sugar Alcohol Blend Fluidity
Combining xylitol with glycerol and other sugar alcohols inhibits crystallization, ensuring long-term fluidity stability in low-water food compositions.
- Protein Beverages for Dysphagia Using Hydrolyzed Whey
Hydrolyzed whey protein beverages maintain 50-2000 cp viscosity while delivering essential nutrients to prevent malnutrition in dysphagia patients.
- High Chain Length Inulin Purification for Thermal Stability
Fractionating artichoke-derived inulin to remove mono- and disaccharides prevents Maillard browning reactions during thermal processing.
- Edible Polymer Hydrogels for Satiety and Glycemic Control
Edible polymer hydrogels swell to induce satiety while degrading safely, avoiding constipation and pain associated with non-degradable stomach fillers.
- Psyllium Husk Viscosity Reduction via Soluble Compound Mediation
Soluble polysaccharides or proteins mediate psyllium water absorption, reducing suspension viscosity and drying energy while preserving health benefits.
- Modified Starch Uniform Particle Size Low Viscosity
Heating starch with halogenated salts reduces RVA peak viscosity to 5% of raw material levels while maintaining a 2 μm maximum particle diameter difference.
- Low-acyl Gellan Gum Particle Suspension in Carbonated Beverages
Low-acyl gellan gum gelation prevents particle aggregation and rising to the surface caused by carbonation bubbles.
- Calcium-Depleted Milk Protein Concentrate Viscosity Control
Heat treatment of calcium-depleted milk protein concentrate lowers viscosity to under 0.2 Pa.s, resolving the trade-off between sterility and flow resistance.
- Baobab Pulp Stabilizing Royal Jelly Against Heat-Induced Gelling
Baobab fruit pulp powder prevents royal jelly gelling during pasteurization, maintaining microbiological safety without preservatives.
- Long-Chain Inulin Extraction and Purification
Enzymatic extraction isolates high-molecular-weight inulin fractions to eliminate interfering mono- and disaccharides, improving processing properties.
- Inhibited Porous Granular Starches for Viscosity Retention
Enzymatic hydrolysis creates porous granular starch that resists degranularization during heat treatment to maintain viscosity.
- Gum Ghatti Emulsion for Water-Dispersible Flavor Stability
Gum ghatti emulsifier stabilizes oil-in-water flavor dispersions, preventing particle coarsening and sedimentation to maintain clarity.