Food Ingredients TRIZ Cases

See how silk fibroin and xanthan gum form whipped, compressed materials that mimic leather text

Embedding vitamin A palmitate in an octenyl succinate starch and dextrin matrix improves oral dosage stability while reducing packaging waste.

Controlled xanthan particle sizing and calcium salt addition thicken liquids quickly without lumps, improving swallowing safety.

Basic amino acids and cysteine improve TVP cohesion, chewiness, and juiciness through protein structuring during extrusion and quick freezing.

Amylases and protein-deamidase raise soluble oat protein while preserving taste, texture, and protein quality without protease damage.

This case combines marine protein, carbohydrates, and fats in a shelf-stable formulation for malnutrition while limiting resource pressure.

This case uses modified host cells and UGT variants to boost RebA-to-RebD conversion while limiting unwanted glycosides.

Dried buffered vinegar inhibits Listeria monocytogenes growth during cheese production, extending shelf life while maintaining product quality.

Low acetylated pea starch replaces expensive mung bean starch while maintaining translucency, firmness, and cooking resistance.

Adding a solid pH buffer to vitamin B9 extrudates prevents decomposition and extends shelf-life without expensive spray-drying.

PEG-Vitamin E surfactants solubilize hydrophobic nutraceuticals in aqueous media, preventing phase separation and maintaining clarity.

Nitrogen inerting prevents autoxidation of polyunsaturated fatty acids while aromatic oils mask fishy odors from DHA sources.

A versatile condiment sauce combines lemon juice, garlic, and butter to deliver enhanced flavor across multiple food types.

Low cross-linked pea starch noodles replace expensive mung bean starch while maintaining cooking resistance and texture via phosphorus cross-linking.

Crosslinked chitosan membranes isolate unstable krill and fish oils from oxygen, preventing oxidative rancidity and masking unpleasant odors during storage.

Oak, grape seed, and green tea extracts stabilize free radicals to interrupt lipid peroxidation chains in food products.

Anionic polysaccharides prevent soy protein precipitation at acidic pH, eliminating sedimentation and enabling cold-water reconstitution.

Two-stage crystallization with dynamic stirring reduces lactose loss to 15-25% by preventing crystal breakage during separation.

Permeable aqueous coating prevents moisture loss during microwave heating while maintaining food texture and flavor.

Carboxymethyl cellulose and starch create a gel structure that imparts velvety mouthfeel to savoury concentrates.

Xanthan gum replaces gluten in cold extruded filled pasta, maintaining structural integrity against tearing during manufacturing.

Hydrocolloids reinforce gelatin protein networks to maintain texture and mouthfeel after months of freezer storage.

Combining adenylic acid with organic acids enhances salty taste perception in food formulations.

Supplemental phospholipids modify the cheese matrix structure to reduce melt restriction and modulate oiling-off without relying on emulsifying salts.

Iso-alpha acid balances initial sourness and bitterness in non-alcoholic beverages, resolving flat taste issues caused by collagen peptides.

Removing pectin via ultra-filtration to resolve the contradiction between high caffeine content and beverage clarity.

Oral administration of barley malt extract, beta-glucan, and B vitamins boosts breast milk nutrition while reducing pro-inflammatory cytokines.

A natural sweetener merges wort, thaumatin, and stevioglycoside to produce a fruity taste profile with 20 times sugar's sweetening capacity.

Thermo-irreversible gelling compositions retain shape and hardness when reheated, solving dissolution issues in dysphagia diets.

Replacing galactomannans with agar resolves the contradiction between gel strength and salt stability, preventing syneresis while maintaining smooth mouthfeel.

Crosslinked granular starch combined with amylomaltase-treated starch prevents syneresis in whey-bound fresh cheese during heating.

Modified starch adsorbs curcumin to mask bitter taste, resolving consumer resistance while preserving health benefits.

Adjusting corn protein slurry pH to 5.75-7.5 and adding divalent salts reduces fumonisin by over 70% without complex processing.

Beta-fructosidase ligates fructose to stevia glycosides, resolving the contradiction between bitterness reduction and high yield in industrial production.

A coffee mix composition uses D-tagatose blended with steviol glycosides to deliver natural sweetness.

Liquid polyol reduces re-jellification and splattering in gel-form concentrates by stabilizing the matrix against thermal changes.

A sweetener composition incorporating glucosamine to impart sugar-like temporal and flavor profiles.

Shearing during cooling creates a segmented structure that eases portioning while quiescent re-healing restores continuous gel strength.

Xanthan gum entraps fat globules in savory concentrates, reducing unappealing fat eyes while maintaining rich taste and texture.

Semigelatinization stabilizes extruded rice kernels against disintegration and vitamin loss during cooking.

Mixing soluble coffee with roast whole beans transfers 2-methylpyrazine while avoiding separation difficulties and foreign substance addition.

Surface coating of viscous powders delays swelling, preventing clumping and enabling spoon-mixing dispersion without off-tastes.

Recombinant delta-9 elongase enzymes convert plant fatty acids into long-chain polyunsaturated compounds, overcoming natural host limitations.

Applying starch branching enzyme and CGTase to pyrodextrin raises resistant content to 65.3% while lowering production costs.

A steviol glycosides composition dissolves in aqueous alcohol and crystallizes at controlled temperatures to yield a purified solid.

Transglutaminase crosslinks plant proteins to form structured gels, resolving texture limitations in vegetable-based food alternatives.

Retrograded maltodextrin forms opaque particles in water to provide natural-like opacity without titanium dioxide.

Replacing conventional binders with gellan gum resolves the trade-off between easy manufacture and improved texture in savory concentrates.

A plant-based composition uses sucrose ester and gums to produce stable froth for beverage applications.

High-temperature water hydrolyzes cellulose at low pressure, eliminating excessive decomposition byproducts and simplifying equipment design.

Incubate polyunsaturated fatty acids with yeast extract to generate natural fish flavour compounds.