Alginate Casing Adhesion via Starch Polyol Composite
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current artificial casings for meat products face issues such as lack of adhesion, unappealing texture, and environmental concerns, and are not suitable for vegetarian or Kosher/Halaal products, failing to provide a suitable replacement for traditional skinless meat products.
Innovation Solution
An alginate composition comprising sodium alginate, hydrocolloidal galactomannan vegetable gum, polyol, liquid smoke, starch, and a buffering agent, with optional plant fibers, which is designed to have a specific viscosity and pH for improved adhesion and texture, and can be used in a method involving co-extrusion and calcium chloride setting to create a gelled, edible casing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If alginate salts are used for artificial casing, then the casing is edible and suitable for vegetarian products, but the casing lacks adhesion to the sausage filling and detaches during cooking
Solution Approach 1:
The patent combines alginate salt with starch and polyol to create a composite coating composition. This composite material integrates the edibility and vegetarian suitability of alginate with the adhesion properties of starch and the texture-enhancing characteristics of polyol, resolving the contradiction between edibility and adhesion.
Solution Approach 2:
The patent specifies precise parameter ranges for the coating composition: 2-7.5% alginate salt, 1-6% starch, 8-30% polyol, and viscosity of 5-15 Pa.s at 5°C. By optimizing these parameters, the composition achieves both the required adhesion strength and the desired edible characteristics for vegetarian products.
2Reliability
If alginate composition is applied to improve adhesion, then the casing adheres well to the meat product, but the texture becomes slimy on touch after cooking
Solution Approach 1:
The patent carefully controls the polyol content (8-30%) and viscosity (5-15 Pa.s at 5°C) to achieve the right balance between adhesion and texture. The polyol modifies the gel structure to prevent excessive slime formation while maintaining strong adhesion to the meat product surface.
Solution Approach 2:
The coating composition is designed to have different functional properties in different aspects: high adhesion strength at the interface with the meat product, and controlled slime characteristics in the bulk texture. This local differentiation of properties resolves the contradiction between adhesion and texture acceptability.
3Strength
If the casing is made strong to hold the sausage filling during cooking, then the filling is held together, but the casing becomes difficult to tear or bite into
Solution Approach 1:
The patent optimizes the starch content (1-6%) and polyol content (8-30%) to achieve a casing with appropriate strength characteristics. The starch provides structural strength to hold the filling, while the polyol ensures the casing remains sufficiently soft and pliable for easy tearing and biting, creating the right balance between these opposing requirements.
4Object-affected harmful factors
If the casing provides a barrier to prevent washing out of meat, then water permeability is reduced, but the casing may detach during cooking
Solution Approach 1:
The composite coating of alginate-starch-polyol creates a cohesive layer that simultaneously provides water barrier properties and strong adhesion. The starch and polyol components enhance the bonding to the meat surface while the alginate provides the gel barrier, achieving both protection against washing out and prevention of detachment during cooking.
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 alginate composition provides a strong, edible, and adhesive casing that maintains the 'bite factor' of traditional skinless products, is environmentally friendly, and suitable for various dietary preferences, with enhanced adhesion and texture that prevents peeling during cooking.
Implementation Method 1
a first polysaccharide that is negatively charged in the composition and gels under the influence of cations
Implementation Method 2
introducing the coated food product into a setting solution comprising from about 5% to about 20% (w/w) calcium chloride to produce a gelled food product
Data Source
AI summary
This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.