Acid Hydrolysis Drying for High-Protein Powder
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Solution Overview
Problem
Current hydrolysis methods for producing dry food products in powder form require heat or enzymes, leading to protein degradation, nutrient dilution, and increased costs due to the need for inert excipients, while also limiting the protein content and increasing acid insoluble ashes beyond regulatory limits.
Innovation Solution
A method that uses a low pH acid solution to break down protein chains without enzymes, followed by the addition of finely ground flour and a minimal amount of adsorbent excipient to produce a hydrolysed dry food product with high protein content and low acidity, eliminating the need for heat and enzymes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If heat is applied to dry the wet hydrolysed product, then the product can be obtained in powder form, but protein degradation occurs and undigestible complexes are formed
Solution Approach 1:
The patent replaces the thermal drying system with a mechanical/physical drying system using adsorbent excipients. Instead of using heat to evaporate water, the invention uses adsorbent materials to physically remove moisture, thereby avoiding thermal degradation of proteins while still achieving the desired dry powder product.
Solution Approach 2:
The invention changes the drying parameter from temperature-based (heat application) to moisture-based (adsorbent capacity). By controlling the amount of adsorbent excipient added, the process achieves complete drying without requiring high temperatures, thus preserving protein integrity and digestibility.
2Productivity
If adsorbent excipient is added to dry the wet hydrolysed product, then the product can be obtained in powder form without heat, but ingredients with no nutritional value are added and nutrients are diluted
Solution Approach 1:
The invention optimizes the parameter of excipient quantity by using minimal effective amounts. Instead of adding large quantities of adsorbent excipient that would dilute nutrients, the process uses the minimum necessary to achieve complete drying, thereby maintaining high protein and nutrient concentration in the final product.
3Productivity
If large quantity of adsorbent excipient is added to dry the wet hydrolysed product, then complete drying is achieved, but the content in acid insoluble ashes increases beyond regulatory limits
Solution Approach 1:
The invention precisely controls the excipient addition parameter to achieve complete drying while staying within regulatory limits. By optimizing the amount of adsorbent excipient added, the process achieves 100% moisture removal without exceeding the maximum allowed acid insoluble ashes content (2% for animal food according to European Additive Register).
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method results in a hydrolysed dry food product with increased protein content, reduced inert excipient usage, lower production costs, and compliance with regulatory limits on acid insoluble ashes, while maintaining nutritional value and improving digestibility and appetite stimulation.
Implementation Method 1
adding an acid or one or more types of enzymes to a food product for breaking the protein or hydrocarbon chains of said food product
Implementation Method 2
the wet hydrolysed product can be dried by adding an adsorbent excipient
Data Source
AI summary
A hydrolysis method for obtaining a hydrolysed dry food product in powder form by adding an acid solution to a material having a vegetable or animal origin for obtaining an acidified paste having a pH of less than 2.0; leaving the acidified paste to rest for the hydrolysis to take place; adding to the acidified paste obtained in the previous step a ground flour having a vegetable or animal origin having a granulometry such that, at least, 50% thereof has a size of less than 1 mm; adding an adsorbent excipient to the mix of acidified paste and ground vegetable/animal flour obtained in the previous step; and leaving the mix of acidified paste, ground vegetal/animal flour and adsorbent excipient to rest until the hydrolyzed dry food product in powder form is obtained.