Proteins Working-Up By Texturising TRIZ Cases
- Concentrated Protein Gelation and Solvent Extraction
Gelation of protein suspensions above critical concentration followed by solvent extraction removes lipids and impurities, yielding neutral-taste products.
- Edible Polysaccharide Microcarrier for Cell Culture
Ionically crosslinked polysaccharide microcarriers dissolve using chelators, eliminating complex filtration and enabling high-yield cell separation.
- Extruded High Protein Puffed Food Pieces
Extrusion and puffing create low density, high protein food pieces from a composite blend of sodium caseinate and legume proteins.
- Plant-Based Meat Analogue Texture via Segmentation and Periodic Hydration
A plant-based meat analogue manufacturing method using segmented mincing and periodic hydration to replicate real meat texture.
- Structured Plant Protein Extrusion for Meat-Like Texture
Extruding plant protein under elevated temperature and pressure aligns fibers, replicating cooked muscle meat texture while managing process complexity.
- Disturbed-Coagulum Plant Protein Binder for Meat-Imitate Structure
A disturbed-coagulum plant protein binder creates self-encapsulated particles that enhance cohesiveness and elasticity in formed meat-replacement products.
- Meat Flavoring Extraction from Cultured Cells
Extracting meat-specific flavor compounds by heating cultured animal cells in fat reduces production costs while maintaining authentic taste profiles.
- Spongy Starch-Free Dairy Snack Extrusion
Extruding acid casein and cheese powder mixtures expands the paste into a crunchy snack, resolving incomplete melting issues.