Proteins Working-Up By Texturising TRIZ Cases
- Native Patatin Emulsion for Meat Substitute Adhesion
Native patatin emulsions enhance meat substitute hardness and adhesion while reducing required fat content.
- Extrusion Device with Cooling Die for Meat Texture
A device combines vegetable proteins and animal cells via extrusion to produce meat-like texture.
- Masking Composition for Non-Animal Protein Off-Notes
Peptide blocking compounds and masking agents suppress beany flavors in plant proteins, resolving the trade-off between health benefits and sensory quality.
- Extrusion Process for Meat-Analogue Texture and Fat Content
Downstream oil injection into extruded plant protein builds fibrous structure without compromising texture or increasing carbohydrate content.
- Plant-Based Fish Substitute Using Jackfruit and Salsify Fibrous Structure
Jackfruit and black salsify replace processed vegetable protein texturates to achieve a natural fibrous structure similar to fish meat.
- Enzymatic Crosslinking for Texturized Food Materials
Directional freezing creates anisotropic ice crystals in protein mixtures, enabling enzymatic crosslinking to form stable food structures.
- Digitally Printed Meat Substitute with Aligned Protein Fibers
Digital printing deposits texturized protein strands to replicate fiber structure, resolving the trade-off between manufacturing ease and sensory fidelity.
- Extruded Legume-Oat Slurry for Allergen-Free Textured Protein
A textured food product combines legume protein with oat bran and oat protein to create a fibrous, heat-resistant structure.
- Foodstuff Portioning Device with Multi-Axis Cutting
Multi-axis cutting elements shape foodstuff slabs while preserving anisotropy and reducing bacterial growth risks.
- Nutrient-Dense Structured Protein Products
A meat structured protein product combines non-animal protein with essential vitamins and minerals to deliver a complete nutritional profile.
- Plant-Based Meat Analogue Grainy Texture via Rate Differential
Extrusion rate differentials create a grainy texture in plant-based meat analogues, addressing the visual and textural gap against sliced deli meats.
- High Protein Flakes Structural Integrity via Pellet Extrusion
Cooking pre-formed protein pellets with food components yields high protein flakes that resist breakage while maintaining desirable mouthfeel.
- Fat Blend Emulsions for Meat Analogue Flavor and Texture
Water-in-oil fat blend emulsions restore authentic flavor and juiciness in plant-based meat analogues by reducing unwanted compound binding.
- Alginate Gelation for Structurally Stable Pet Food Pieces
Calcium-induced alginate gelation forms stable meat-analogue structures, enabling textural diversity and aesthetic appeal before retorting.
- Wheat Gluten Meat-Like Protein Composition for Texture and Odor Control
A wheat gluten protein composition with specific dietary fiber ratios creates a fibrous meat-like texture.
- Flavour Composition for Meat-Free Taste Imitation
A flavour composition uses specific amino acid ratios to enhance meat-like taste impressions in food products.
- Meat-like Processed Food Texture Stability via Emulsion
A meat-like processed food uses a methylcellulose-oil emulsion with water-swellable dietary fiber to create a stable dough structure.
- Fish Flavour Product Using Oxidized Fatty Acids and Yeast Extract
A fish flavour product combines oxidized polyunsaturated fatty acids with yeast extract comprising 5′-ribonucleotides to impart realistic taste.
- Extrusion Process for Liquid Protein Concentrate
Direct extrusion of protein slurry eliminates spray drying, reducing energy consumption and CO2 emissions while preserving protein quality.
- Extruded Soy-Corn Blend for High-Density Nutritional Product
Constriction-based extrusion of soy and corn creates high-density nutrition without complex preparation steps.
- Plant-Based Gelling Composition for Meat Alternatives
A gelling composition using plant proteins, alginate salts, and encapsulated calcium sources to form stable food structures.
- Extrusion Cooked Legume Protein Texture Control
Segmentation and parameter changes resolve inconsistent particle sizes while maintaining textural properties in vegetable proteins.
- Methyl Cellulose Slurry Gelation for Food Texture
Low-temperature retention induces gelation in a methyl cellulose slurry, resolving the contradiction between insufficient elasticity and texture stability.
- Lactase Protein Preparation as Binder for Plant-Based Meat
Lactase protein preparation replaces allergenic binders by gelling when heated, resolving texture and vegan compliance issues.
- Tubular Body Back Pressure Structure for Horizontal Food Heating
Back pressure structures in tubular bodies prevent flash boiling during horizontal interior heating of protein food products.
- Legume Protein Egg Replacement with Multi-Hydrocolloid System
Multi-hydrocolloid legume blends mimic egg functions while removing allergens for versatile culinary use.
- Dried Plant-Based Food Product Fermentation Extrusion
Fermenting plant seed germ fractions and extruding the solid fraction creates a dried food product with high protein content.
- Porous Plant Protein Scaffold for Scalable In-Vitro Meat Production
Plant-derived scaffolds replace fetal serum to cut costs while maintaining texture through controlled porosity.
- Plant-Based Meat Alternative Formulation with Bovine Myoglobin
A meat alternative formulation combines bovine myoglobin and plant proteins to deliver authentic flavor and texture.
- Vegan Snack Matrix Vacuum Compaction for Uniform Strand Production
Vacuum filling machine compacts a legume-based vegan matrix into uniform strands via a rotary vane pump and flow divider.
- Textured Fungal Protein Matrix for Chewy Texture
A composition of textured fungal protein pieces ionically cross-linked by divalent metal cations to form a strong structural matrix.