Plant-Based Frozen Confection Protein Ratios for Stable Viscosity
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Solution Overview
Problem
Current plant-based frozen confections face challenges in maintaining suitable mix viscosity, texture, and mouthfeel due to differences in protein structures, particularly with pulse proteins, which can result in undesirable flavors and textures.
Innovation Solution
A combination of soy protein and/or pea protein with carob protein in a specific weight ratio, along with other ingredients, to create a plant-based frozen confection that enhances microstructure and sensory properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If pulse protein (soy protein or pea protein) is used in frozen confections, then the product can be dairy-free and plant-based, but the flavor and texture become unappealing due to inherent taste and undesirable mouthfeel
Solution Approach 1:
The patent combines pulse protein (soy or pea protein) with carob protein in a specific weight ratio range (P1:P2 of 4:1 to 1:1) to create a blended protein system. This merging of different protein sources allows the frozen confection to maintain dairy-free status while the carob protein component masks the inherent unpleasant flavors and improves the mouthfeel, resolving the contradiction between dairy-free versatility and acceptable sensory properties.
2Adaptability or versatility
If plant-based proteins are used instead of dairy proteins, then the frozen confection can be dairy-free, but the mix viscosity becomes higher and unstable over time due to differences in protein molecular structures
Solution Approach 1:
The patent optimizes the protein blend by controlling the weight ratio parameter between pulse protein (P1) and carob protein (P2) within the range of 4:1 to 1:1. This parameter optimization ensures that the combined protein mixture achieves appropriate viscosity characteristics and stability over time, overcoming the viscosity instability that typically occurs with plant-based proteins alone while maintaining dairy-free status.
3Object-generated harmful factors
If milk proteins are used, then the frozen confection achieves creamy mouthfeel and stable texture, but the product can no longer be dairy-free
Solution Approach 1:
The patent introduces carob protein as an intermediary substance that performs the stabilizing function normally associated with milk proteins. The carob protein acts as a mediator that stabilizes the fat phase and maintains small air bubbles in the frozen confection, providing creamy mouthfeel and stable texture without requiring actual milk or dairy proteins, thus maintaining dairy-free status while achieving desirable sensory properties.
Data Source
AI summary
The present invention relates to a plant-based frozen confection comprising fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and plant protein in an amount of 0.4 to 10 wt %, wherein the plant protein comprises a first plant protein (P1) and a second plant protein (P2) in a weight ratio (P1:P2) of 4:1 to 1:1, and wherein the first plant protein (P1) is soy protein and/or pea protein and the second plant protein (P2) is carob protein.