Proteins Working-Up By Texturising TRIZ Cases
- Non-Casein Cheese Analogue Composition with Whey Protein
Optimizing whey protein concentration balances melting properties against flowability deterioration in non-casein cheese analogues.
- Hydrothermal Processing of Hybrid Proteins for Food Functional Properties
High-pressure steam treatment alters protein conformation to produce hybrid proteins with enhanced solubility and emulsification capacity.
- Non-dairy Cheese Analogue with Modulated Melting
Optimized gum levels balance melting properties and tooth stickiness in a non-dairy cheese analogue.
- Extrusion Die Cooling Chamber for Meat Analogue Texture
Downstream cooling controls extrudate temperature to form long protein fibrils, resolving the trade-off between high output and chewy texture.
- Segmented Flavorant Addition for Meat Analog Flavor Balance
Dual-stage flavorant addition during hydration and mixing creates meat analogs with authentic taste.
- Plant Protein Extrudate Texture via Short Conic Die Wet Extrusion
Wet extrusion through a short conic die aligns plant protein fibers to create meat-like textures without thickeners or binders.
- Plant Protein Extrudate Fiber Alignment for Meat-Like Texture
Aligning plant protein fibers via 3D coat hanger die extrusion mimics meat texture while eliminating thickeners and binders.
- Low Moisture Extrusion for Protein-Carbohydrate Meat Mimetics
Extruding protein-carbohydrate mixtures under low moisture conditions eliminates energy-intensive drying while replicating animal meat texture.
- Alternative Meat Structuring via Segmented Protein Sheets
Segment 3D structuring into scalable 2D sheet formation and stacking to resolve precision-speed trade-offs.
- Rapeseed Protein Isolate for Meat Analogue Fat Retention
Incorporating non-texturized rapeseed protein isolate reduces cooking weight loss and improves crust formation in meat analogues.
- Directional Freezing for Fibrous Meat Analogues
Directional freezing aligns ice crystals in hydrogel, enabling protein infusion that mimics real meat texture.
- Plant-Based Gel Matrix for Meat Fat Mimicry
Heated plant protein gels replicate meat fat texture while eliminating high-calorie additives and sodium from analog formulations.
- Enzymatic Cross-Linking for Fibrous Food Texture
Shear flow alignment combined with transglutaminase cross-linking creates meat-like textures without high heat or mechanical stress.
- Fermented Plant Material Meat Analogue Texture Control
Polymodal particle size distribution and moisture control resolve texture stickiness while lactic acid bacteria eliminate preservatives.
- Plant Protein Extrudate Barrier Properties
Ammonium hydroxide and antioxidants balance protein crosslinking to resolve grainy texture issues in solvent-free film production.
- Vacuum Cooling for Fibrous Protein Product Processing
Vacuum cooling rapidly chills isolated fibrous protein products to below 10°C, reducing processing time and extending shelf life.
- Fibrous Muscle Bundle Fabrication via Protein-Coated Scaffolds
Protein-coated scaffolds boost seeding efficiency and cell density, overcoming low attachment rates in traditional methods.
- Plant Protein Snack with Aligned Fiber Texture
Extruded plant protein snacks use aligned, cross-linked fibers to resolve the contradiction between health benefits and realistic jerky mimicry.
- Plant-Based Meat Fibre Alignment via Texturization and Separation
Partial fibre separation after texturization improves marinating efficiency while maintaining structural integrity.
- Flavor Modifier Composition for Meat Analog Products
A flavor modifier composition combines yeast extract, fatty acids, and specific peptides to enhance meat analog organoleptic properties.
- Vegan Meat Substitute Hydrated Texturate Texture
Specified texturate length and hydration improve consumer acceptance for pet food.
- Transgenic Carrot Myoglobin for Plant-Based Meat Substitutes
Plant cell cultures express bovine myoglobin to create plant-based meat substitutes with enhanced nutritional profiles.
- Fibrous Fungus Food Product Mycelium Scaffold
Mycelium grows through wet textured protein pieces to form a fibrous scaffold.
- Foamed Plant Protein Meat Analogues Pore Control
A foamed plant protein extrusion device adjusts the ratio of open to closed pores through mechanical pore opening technologies.
- Plant-Based Sausage Texture via Low-Shear Mixing
Low-shear mixing hydrates plant proteins to create granular texture, resolving the trade-off between mixing efficiency and meat-like mouthfeel.
- Alginate Coating for Skinless Sausage Adhesion
Thin alginate coating adheres to emulsion filling via calcium ion gelation, eliminating cellulose casing removal costs.
- Emulsion-Based Fat Powder for Meat-Like Color Imitation
An emulsion-based fat powder releases a pH-dependent colorant upon heating to replicate the visual appearance of animal meat.
- Conic Closed Revolution Modular Short Die for Meat Analogue Extrusion
A conic closed revolution modular short die defines a three-dimensional flow path to enhance throughput in meat analogue production.
- Extrusion Die with Triangular Plane for Meat Analogue Marbling
A segmented extrusion die channels fat and protein phases through a triangular plane to create precise marbling, solving mass production limits.
- Meat Analogue Extrusion Die for Marbled Texture
A die configuration creates a sheared fiber and gap structure in vegetable protein material.