Phosphatide Foodstuff Compositions TRIZ Cases
- Lecithin-Polysaccharide Dispersion for Stable Aqueous Organic Compounds
Lecithin, water, and polysaccharides form a homogenized colloidal dispersion that improves solubility and shelf stability of organic compounds in beverages.
- Water-in-Oil Emulsion Composition for Juicy Plant-Based Meat Binding
A water-in-oil emulsion with low-HLB emulsifiers keeps plant-based meat bound during cooking, then releases oil on reheating for juiciness.
- Polyalkylene Oxide-Modified Phospholipid Purification Without Metal Ions
Adsorbent purification followed by polycarboxylic acid and sodium salt treatment removes Al/Mg ions and improves phospholipid solubility.