Bacterial Cell Food Components for High Protein Analogues
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Solution Overview
Problem
Current dairy and meat analogues based on vegetable proteins have low protein content and undesirable flavors/ textures, failing to meet consumer demands for high protein alternatives that are also environmentally friendly and ethically acceptable.
Innovation Solution
Development of food components comprising bacterial cells with a crude protein concentration of at least 60 wt% and nucleic acid concentration of less than 5 wt%, where at least 50% of the cells are dead, providing high protein content without affecting the microbiome and used in conjunction with modified starch and fat to create dairy and meat analogues with improved texture and melting properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If vegetable proteins are used to create dairy and meat analogues, then environmental friendliness and ethical acceptability are improved, but protein content and flavor/texture quality deteriorate
Solution Approach 1:
The patent changes the source material from conventional vegetable proteins to bacterial cells, fundamentally altering the protein source parameter. This enables achieving high protein content (≥60 wt% crude protein) while maintaining environmental friendliness and ethical acceptability, as bacterial proteins offer complete amino acid profiles without the drawbacks of animal farming or inferior plant-based alternatives.
Solution Approach 2:
The patent creates composite food components by combining bacterial cells with modified starch and fat. This composite approach allows the bacterial cell protein (providing high protein content and complete amino acids) to work synergistically with starch and fat modifiers, achieving both high protein content and desirable flavor/texture properties that neither component could achieve alone.
2Quantity of substance
If dead bacterial cells are used to provide high protein content, then protein concentration is improved, but potential microbiome effects worsen
Solution Approach 1:
The patent applies preliminary action by deliberately killing the bacterial cells before incorporating them into the food product. This preliminary sterilization step ensures that only dead cells (≥50% dead cells) are used, providing high protein content (≥60 wt% crude protein) while eliminating any risk of live bacteria disrupting the consumer's microbiome. The cells are processed to confirm they are non-viable before product formulation.
3Ease of manufacture
If conventional vegetable proteins are used, then ease of manufacture is maintained, but product texture and flavor quality deteriorate
Solution Approach 1:
The patent introduces modified starch and fat as intermediary substances that mediate between the bacterial cell protein and the final product requirements. These modifiers act as intermediaries that improve the texture, flavor, and processing properties of the bacterial cell-based analogues, bridging the gap between the innovative protein source and conventional product quality expectations.
Data Source
AI summary
A food or beverage comprising cells of at least one bacterium, the cells comprising a crude protein concentration of at least 60 wt % of a total dry weight of the cells and nucleic acid at a concentration of less than about 5 wt % of a total dry weight of the cells, wherein at least 50% of a total number of the cells are dead cells.