Proteins Working-Up By Texturising TRIZ Cases

Gelation of protein suspensions above critical concentration followed by solvent extraction removes lipids and impurities, yielding neutral-taste products.

Ionically crosslinked polysaccharide microcarriers dissolve using chelators, eliminating complex filtration and enabling high-yield cell separation.

Extrusion and puffing create low density, high protein food pieces from a composite blend of sodium caseinate and legume proteins.

A plant-based meat analogue manufacturing method using segmented mincing and periodic hydration to replicate real meat texture.

Extruding plant protein under elevated temperature and pressure aligns fibers, replicating cooked muscle meat texture while managing process complexity.

A disturbed-coagulum plant protein binder creates self-encapsulated particles that enhance cohesiveness and elasticity in formed meat-replacement products.

Extracting meat-specific flavor compounds by heating cultured animal cells in fat reduces production costs while maintaining authentic taste profiles.

Extruding acid casein and cheese powder mixtures expands the paste into a crunchy snack, resolving incomplete melting issues.

A method producing edible protein threads from non-human cultivated animal cells and a polyelectrolyte to form a heat-resistant complex.

A discharge apparatus uses rotatable boundary members to generate adjustable shear forces for texturing food compositions.

Full-fat textured protein produced by extruding whole soybeans under nitrogen atmosphere to maintain high oil content and natural flavor.

A synthetic edible proteinaceous material combines denatured non-dairy protein isolates with solid fats to create a high-concentration protein colloid.

Dynamic extrusion and enzyme treatment create muscle-like textures in whole cut analogues, resolving scalability and texture trade-offs.

Gelatinized starch clusters disrupt protein hardening during cooling, sustaining chicken-like texture without freezing.

Calcium salt hardening forms uniform protein fibres in a malleable mass, resolving the trade-off between high protein content and emulsion handleability.

Low-temperature extrusion texturizes defatted peanut protein powder into high-moisture fibrous structures, preserving nutrients and eliminating beany flavor.

Extrusion compacts protein ingredients into a structured matrix with granules to create flexible food products.

Microwave heating of water-in-oil emulsions reduces moisture to extend shelf life while preserving flavor and texture.

Solid fermentation of cereal and legume substrates with filamentous fungi yields a high-protein edible myceliated composition.

A meat analogue composition uses specific potassium-sodium ion ratios and food-grade acids to reduce off-flavors without complex processing.

Oleaginous particles carry heme proteins and iron salts to replicate red meat flavor while avoiding sustainability concerns.

Combining wheat gluten with adzuki beans and buckwheat groats creates a composite matrix that mimics pork bacon texture while lowering calorie content.

Incorporating non-heme iron-binding proteins into meat substitutes to produce red coloration.

Zein protein reduces hardness and bulk density in puffed foods, resolving the trade-off between high protein content and desirable texture.

Binding textured plant protein with specific gel strength dough creates fish-like food structure.

A layered seafood imitation method inserts a viscous tendon solution into a cut flesh layer to replicate real tissue structure.

Plant protein-phenol complexes mimic muscle denaturation to resolve homogeneous texture bottlenecks in meat analogues.

Compressing extrudate cavities before cooling reduces sponge-like texture and improves cooking resistance in textured vegetable protein.

A proteinaceous meat analogue uses a non-aqueous plasticizer and static heating to create a dense, uniform texture.

Heating a meat batter above the protein melting point creates fibrous structures without relying on high plant protein content.

A wet extrusion process texturing plant-based protein using acid and base additives that generate gas during processing to create internal cavities.

Malt enzymes degrade starch during wet milling, maintaining high beta-glucan molecular weights while isolating soluble fibers.

An edible casing encases protein filler and an insertion member to simulate a chicken wing bone structure.

Rapeseed protein and gellan gum form an emulsion that mimics animal meat texture while eliminating common allergens like wheat gluten.

Optimized hydration ratios and particle sizes resolve texture smoothness trade-offs in plant-based gyros analogs.

A chitosan-based thermogellable mixture binds textured vegetable protein to form cohesive plant-based patties.

Suspension culture cells combine with oil and hydrocolloid emulsions to create cell-based meat compositions.

A method forming textured plant protein pasta using transglutaminase gelation and extrusion to create high-protein food products.

A thermolabile pink chromogenic protein transitions from pink to brown upon heating, resolving the lack of natural color stability in cooked meat substitutes.

A process extrudes plant protein above denaturation temperature then injects an aqueous solution into the cooled product.

Defatting euglena and blending it with soybean protein removes greenish color and sea smell while maintaining nutritional value.

A formed meat analogue product uses a frozen vegetable fat and physically processed starch composite to create a marbled visual aspect.

Merging hemp protein with quinoa powder masks bitterness while restoring viscosity and elasticity for natural meat texture.

A thermolabile desulfoferrodoxin polypeptide transitions from red to brown when heated in plant-based meat substitutes.

A food composition uses cross-linking agents and pressure expansion to create a realistic meat-like texture.

Continuous extrusion process mimics real meat texture using a single pump manifold to resolve uniform flow versus device complexity trade-offs.

Heated screw shaft transfers thermal energy via conduction while pump-driven flow reduces shear force to prevent charring and maintain high protein content.