Spread Compositions TRIZ Cases

Atomized cryogenic fat crystallization cuts heating and cooling demand while producing free-flowing particles that stabilize oil dispersions.

Pre-crystallized fat particles formed by cryogenic spray cut heating and cooling demand while improving spread stability and mouthfeel.

Fatty acid balance and hardness control keep this water-in-oil emulsion cuttable when frozen, avoiding thawing in professional use.

By tuning water activity to 0.89-0.91, this sweet spread limits moisture exchange with bread and stays smooth and shelf-stable for 15-25 days.

Controlled triglyceride ratios in a stearic hardstock improve margarine texture by limiting brittleness and graininess while preserving spreadability.

Butter stearin with a 37-45°C dropping point stabilizes a spreadable water-in-oil emulsion using vegetable oil without exotic fats or emulsifiers.

A stirred tank with recirculation forms a stable water-in-oil spread below 40°C, cutting energy use and improving reworkability.

High-free-fatty-acid fat compositions are enzymatically reacted with a polyol to avoid pre-removal and produce fat with less than 1% free fatty acids.

Fatty-acid and triglyceride ranges structure a fine-droplet emulsion for spreadability, mouthfeel, and lower waxiness.

This case tunes SU2, U3, SUS, and lauric acid levels for a smooth, fast-melting plant-based butter replacer.

Pre-mixed hydrocolloid slurry enters metal cation solution obliquely, forming uniform flakes without equipment clogging.

Structured edible product uses specific triglyceride composition to achieve desired texture.

A fat formulation combines specific saturated fatty acid chain lengths to achieve liquid or semi-solid states at room temperature.

Co-crystallized fat powder delivers reliable structuring without chemical modification, eliminating trans fatty acid by-products.

Enzymes break down olive cell structures to improve yield without complex equipment.

Enzymatic transesterification produces POS-rich structuring fats that reduce trans-fatty acids and graininess while maintaining rigidity.

Heterotrophic cultivation eliminates chlorophyll and reduces DHA to prevent oxidation-induced fishy flavors in cooked food products.

Heating milk fat with oxygen supply creates specific aldehyde ratios to replicate butter flavor without adding expensive butter.

Blending palm-based fat with transesterified oil prevents coarse crystal formation during storage while maintaining low trans fatty acid content.

ScMM micronized hardstock fat structures stable emulsions, eliminating energy-intensive heating steps that cause ingredient deterioration.

Edible water-in-oil emulsion wrapper uses edible fat powder to achieve firmness without saturated fatty acids.

A vegetable-derived fat base composition uses enzymatic interesterification to position palmitic acid at the sn-2 triglyceride site.

Gradual addition of melted hardstock fat to cold liquid oil forms a fat slurry that yields stable emulsions without energy-intensive heating or cooling.

Post-dosing olive oil into micronized fat powder stabilizes emulsions, avoiding energy-intensive heating cycles required by traditional methods.

Incorporating branched-chain fatty acids into plant-based matrices to replicate complex ruminant sensory profiles.

A fat blend composition uses fully hydrogenated oils and interesterified fats to create a structured spread.

Mechanical stirring and aeration introduce gas bubbles into the butter crystal lattice to improve spreadability without additives.

Interesterified vegetable oil blends create a spread that satisfies taste preferences while maintaining low saturated fat levels.

A transesterified fat blend with controlled lauric and stearic acid ratios provides extensibility in roll-in bakery applications.

Continuous vortex mixing of liquid oil and melted fat yields uniform fat crystals below 25 nm while avoiding energy-intensive heating and cooling steps.

A protein enrichment process mixes milk protein into raw cream before pasteurization to create high-protein butter spreads.

Aerated lipid emulsions stabilized by triglyceride crystals at gas interfaces maintain creamy texture without rigid bulk networks.