Food Ingredients TRIZ Cases

A method for preparing spreadable cheese using amylomaltose-treated and pregelatinized starches to create a stable product.

A flexible beverage package allows manual breaking of frozen contents to create a slushy texture without mechanical blending.

Spray-dried gum arabic powder encapsulates polyunsaturated fatty acid esters, resolving oxidation instability and sensory impairment in watery foods.

A composition of vegetal protein, fiber, and carbonate replaces phosphates in processed meat to enhance cook yield and texture.

Composite hydrocolloid systems combine xanthan gum with polysaccharide gums to resolve the trade-off between granule processability and final dish opacity.

Amphiphilic additives prevent steviol glycoside crystallization, resolving stability trade-offs without heat treatment.

Enzymatic hydrolysis replaces harsh acids to extract krill chitin, resolving yield and quality consistency issues.

Salt-starch binder replaces fat to maintain tablet hardness while lowering saturated fat content.

Masking agents neutralize bitter taste while maintaining rapid solubility in hot beverages.

A sweetening composition blends rebaudioside A, B, and D in specific weight ratios to enhance sweetness perception.

A gelled food concentrate combines pectin with salt-sensitive gum to create a stable semi-solid texture.

Dryblending powdered lecithin with carbohydrates reduces foaming during reconstitution, preventing spray dryer cake buildup and lowering manufacturing costs.

A dry blend of starch, whey, and emulsifiers creates extended cheese products.

Granulating erythritol with intensive sweeteners creates a combined crystalline form, solving poor compressibility without binding agents.