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.