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.

Optimized transesterified oil hardstock reduces trans acids while maintaining solidification rates and low-temperature spreading properties.

Esterified phytosterols provide solid texture at ambient temperatures.

A plastic oil-and-fat composition using specific fatty acid ratios to improve workability and whipping properties.

A hard fat composition with specific triglyceride ratios balances meltability and plasticity.

Pre-crystallizing hardstock fat into powder eliminates thermal cycling, reducing energy consumption while maintaining emulsion stability.

Fractionated palm oil stearin replaces hydrogenated fats to eliminate trans-unsaturated fatty acids while maintaining pourability and stability.

Interesterified hardstock fats with defined H3mixed and H2Xmixed triglycerides reduce trans-unsaturation while maintaining spreadability.