Acidified Whey Protein Aggregate for Low Fat Cream Cheese Texture

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Solution Overview

Problem

Conventional low-fat, high-moisture cream cheese products with low casein-to-whey ratios face challenges in achieving desirable texture and spreadability, often resulting in a gel-like consistency that is less desirable than traditional cream cheese.

Innovation Solution

A method involving the treatment of whey protein with acid to lower its pH below 4.0, followed by heating to form an acidified whey protein aggregate, which is then blended with a fat source and homogenized to create a cream cheese mix with a pH adjusted to 4.5 to 5.1, resulting in a firm, smooth, and spreadable texture without the need for fermentation.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If whey protein is used instead of casein to reduce costs, then material cost is reduced, but the texture becomes gel-like and spreadability deteriorates

Engineering Contradiction:

Improvecost effectivenessVSAvoidspreadability

Core Design Contradiction:

ReliabilityVSEase of operation

Solution Approach 1:

The patent applies parameter changes by adjusting pH levels (lowering to below 4.0 then raising to 4.5-5.1) and temperature (heating to form aggregates) to transform whey protein properties. These parameter changes convert whey protein into a form that mimics casein's functional characteristics, resolving the contradiction between cost reduction and maintaining spreadability

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite material system by forming acidified whey protein aggregates that combine multiple functional properties. The aggregate structure integrates protein networking capabilities with fat globule interactions, producing a composite that replicates casein's texture-providing functions while using lower-cost whey protein

Inventive Principle:

Principle #40Composite materials

2Reliability

If high moisture content is used to reduce fat content, then health benefits are improved, but firmness deteriorates

Engineering Contradiction:

Improvehealth benefitVSAvoidfirmness

Core Design Contradiction:

ReliabilityVSStrength

Solution Approach 1:

The patent uses composite material formation through acidified whey protein aggregates that create a protein network structure. This network provides structural support and firmness that compensates for the reduced fat content, allowing high moisture content while maintaining acceptable firmness

Inventive Principle:

Principle #40Composite materials

3Ease of operation

If conventional cream cheese manufacturing is used, then texture and spreadability are maintained, but material cost increases due to casein requirements

Engineering Contradiction:

ImprovespreadabilityVSAvoidmaterial cost

Core Design Contradiction:

Ease of operationVSReliability

Solution Approach 1:

The patent replaces expensive casein with cheaper whey protein through a transformation process. By acidifying and heating whey protein to form aggregates, the patent creates a functional substitute that performs like casein but at lower material cost

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The patent changes the physical-chemical parameters of whey protein (pH, temperature) to transform its functional properties. This parameter transformation enables whey protein to exhibit casein-like behavior in cream cheese, achieving cost reduction without sacrificing performance

Inventive Principle:

Principle #35Parameter changes

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

The process produces a cream cheese product with increased yield stress and decreased deformation, mimicking the texture of conventional cream cheese, while reducing material costs and processing time, and achieving high moisture and low fat content without compromising product quality.

Implementation Method 1

A method involving the treatment of whey protein with acid to lower its pH below 4.0

Methodology Applied

Scientific EffectAcidification:

Implementation Method 2

followed by heating to form an acidified whey protein aggregate

Methodology Applied

Scientific EffectProtein aggregation: Coagulation

Implementation Method 3

followed by heating to form an acidified whey protein aggregate

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 4

heating to form an acidified whey protein aggregate, which is then blended with a fat source

Methodology Applied

Scientific EffectProtein denaturation:

Implementation Method 5

blended with a fat source and homogenized to create a cream cheese mix

Methodology Applied

Scientific EffectHomogenization:

Data Source

PatentEP1769683B1High moisture low fat cream cheese and method for making same

Publication Date: 2008.12.10 INTERCONTINENTAL GREAT BRANDS LLC

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AI summary

The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to nonnal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent sprcadability.