Vegetable Proteins Working-Up TRIZ Cases

Water-based heat treatment and proteolytic digestion produce hemp seed extract flavoring without organic solvents or bitter off-tastes.

A plant-based color blend uses pH control, lutein, and ferrous iron to shift from red to brown on heating while adding meaty notes.

Controlled enzymatic hydrolysis improves corn protein solubility across pH 3.4-7.0 while limiting bitterness for food and beverage use.

Specific fermentation aroma compounds mask bean odor in bean-derived foods while preserving the low saturated fat and protein benefits.

Endo-type protease hydrolyzes soybean protein to bind free hexanal, reducing green-beany odor without complex heat treatment steps.

Koji-fermented plant material, water, and plant protein are tuned for breaking stress and particle size to deliver a juicy, elastic meat-like patty.

Alkaline blending with high-pressure jet mill and ultrasound boosts plant protein solubility without enzymatic hydrolysis, bitter taste, or nutritional loss.

A tri-enzyme treatment boosts perceived saltiness in protein-containing compositions, helping maintain taste at lower sodium levels.

A heated plant protein, saccharide, vegetable extract, and oil blend uses Maillard reaction chemistry to deliver beef-like flavor in vegan foods.

Protein deamidase releases and binds zinc, iron, and calcium to soluble plant proteins, improving mineral enrichment in plant milk.

Hydrocolloids, oil, and plant protein form a stable emulsion that gives legume-based beverages thicker, smoother dairy-like mouthfeel.

Specific flavor compounds suppress grassy n-hexanal odor across foods and beverages without impairing flavor or taste.

Hydrogen peroxide decolorizes plant protein effectively, while enzyme treatment breaks down residual peroxide for safer animal-like food color.

A controlled 2-4:1 water uptake and hot pressing above 100°C prevent separation and form thin soy sheets with a chewy, fibrous texture.

Protein deamidase and transglucosidase treatment improves oat milk creaminess while reducing sweetness without heavy water dilution.

Bicarbonate pretreatment and fermentation remove pulse off-flavors while preserving protein functionality for stable non-dairy emulsions and snacks.

A protein-pectin coacervate with pH adjustment keeps plant-based creamers stable in hot coffee without gums, emulsifiers, or buffers.

Medium-chain triglycerides plasticize soy protein sheets to improve texture and flexibility for food wrapping without relying on higher-calorie fats.

Vegetable fat encapsulates oil-soluble flavors in meat analogues to prevent protein interaction during storage and release flavor during cooking.

Engineered lipid particles and water-in-oil emulsions boost juiciness and perceived fattiness in non-animal proteins with less added fat.

Drum heating gelatinizes pea protein before drying and screening, improving cold-water solubility without protease hydrolysis.

Controlled hydroxymethylfurfural levels temper sulfurol’s sulfurous, beany, and metallic off-flavors while preserving a meaty taste.

Protein deamidase converts amide groups in chia and hemp proteins to carboxyl groups, enabling thickening without external thickeners.

A plant-only blend of proteins, starches, pectin, and legumes delivers binding, thickening, and stability across food products.

Hydrogen peroxide oxidation removes unpleasant odor compounds from pea protein to improve palatability and digestibility.

Controlled proteolysis of defatted rice bran yields high-protein hydrolysates without the bitter taste caused by excessive hydrolysis.

A plant-based egg substitute composition uses pea protein and methylcellulose to replicate natural egg texture.

Optimizing the fat-to-protein ratio in a plant-based emulsion replicates cooked egg texture without complex additives.

Dual enzymation zones in a single tank enable uninterrupted production while preserving nutritional quality and controlling activity.

A plant-only bulking and texturing system replaces synthetic additives with natural ingredients to create homogeneous food mixtures.

Rapid thermal cycling of plant proteins maintains undenatured states, resolving the trade-off between high solubility and functional viscosity.

A legumes-derived water-soluble polysaccharide and divalent cation stabilize acidic vegetable protein beverages.

Yeast lysate masks bitterness, astringency, and green character in plant proteins while preserving health benefits.

Enzyme crosslinking stabilizes plant proteins in liquid egg substitutes, reducing energy consumption while maintaining pumpability.

Selecting vegetal bases with high low-degree-of-polymerization sugars reduces fermentation time and undesirable flavor notes.