Food Science TRIZ Cases
- Miracle Fruit Component for Bitter Citrus Juice
Miracle fruit pulp powder binds to taste receptors in citrus juice, altering perceived flavor without adding artificial compounds.
- Soluble Tapioca Flour via Enzymatic Hydrolysis
Enzymatic treatment of native tapioca flour creates soluble compositions that replace maltodextrin while maintaining label-friendliness.
- Induction Heating of Essential Oils for Controlled Aroma Production
Heating essential oils via electromagnetic induction prevents uncontrolled pyrolysis and harmful by-product formation during aroma production.
- Potassium Chloride Sensory Modifiers for Sodium Reduction
Dicaffeoylquinic acid salts bind bitter receptors in potassium chloride, reducing off-tastes while maintaining saltiness perception.
- Taste-Modifier Isolation via Ion Exchange Resin
Ion-exchange resin isolates concentrated taste-modifiers to overcome low efficacy of natural masking agents.
- Sunflower Lecithin Coating for Uniform Microwave Popcorn
Replacing palm oil with sunflower lecithin prevents kernel sticking and eliminates harmful fats during microwave cooking.
- Tofu Shelf Life Extension via Composite Coagulant and Microwave Solidification
Intermittent microwave heating solidifies soy milk mixed with a composite coagulant, extending shelf life beyond three months without chemical preservatives.
- Beverages with Rare Sugars and Sweetness Enhancers
Combining rare sugars like D-psicose with natural high potency sweeteners improves flavor profiles while maintaining low calorie content.
- Multi-Component Supplement Formulation for Microbiome Stability
A multi-component supplement formulation combines prebiotics, probiotics, postbiotics, and bacteriophages to deliver stable microbial diversity.