Casein Composition for Dairy-Like Plant-Based Milk Functionality
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Solution Overview
Problem
Existing dairy milk alternatives fail to replicate the flavor, functionality, and nutritional profile of mammal-produced milk, particularly in derivative products like cheese, yogurt, and butter, while also posing environmental and health risks due to foodborne pathogens and high environmental impact.
Innovation Solution
Compositions comprising specific concentrations of casein proteins, lipids, flavor compounds, sweetening agents, and ash, without animal-derived components, replicating mammal-produced milk's flavor and nutritional profile, and enabling derivative applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If plant-based milk alternatives (soy, almond, coconut milk) are used to replace mammal-produced milk, then environmental impact is reduced and allergenicity is minimized, but flavor, functionality, and nutritional profile are insufficient
Solution Approach 1:
The patent combines multiple plant-based ingredients (pea protein, rice protein, almond milk) with specific casein proteins (α-s1-casein, α-s2-casein, β-casein, κ-casein) to create a composite composition that achieves both environmental benefits and dairy-like functionality. This composite approach allows the formulation to replicate the complex properties of mammal-produced milk while maintaining plant-based sustainability
Solution Approach 2:
The patent specifies precise concentration ranges for each casein protein component (e.g., α-s1-casein at 0.5-2.0 g/L, β-casein at 1.0-3.0 g/L) to optimize the functional and sensory properties of the plant-based alternative. By carefully controlling these parameters, the composition achieves desired flavor, texture, and nutritional profile while remaining environmentally sustainable
2Ease of manufacture
If existing plant-based milk alternatives are used, then production is simpler and cost is lower, but ability to form derivative products (cheese, yogurt, cream, butter) is lost
Solution Approach 1:
The patent employs specific concentration ranges and ratios of casein proteins (e.g., κ-casein at 0.1-0.5 g/L, casein total at 2.0-5.0 g/L) to enable the plant-based composition to undergo phase separation and curdling processes necessary for cheese and yogurt production. These parameter optimizations allow the formation of derivative products while maintaining simple plant-based manufacturing
Solution Approach 2:
The combination of multiple plant proteins with casein proteins creates a composite system that exhibits the functional properties needed for derivative product formation. The casein proteins provide the structural framework for curd formation and texture development, while plant-based ingredients maintain the sustainability advantages
3Reliability
If mammal-produced milk is used, then nutritional profile and functionality are ideal, but environmental impact increases and foodborne pathogen risk increases
Solution Approach 1:
The patent extracts and utilizes only the beneficial casein protein components from mammal-produced milk while eliminating the harmful aspects (pathogens, environmental impact). By synthesizing casein proteins through plant-based fermentation or isolation from plant sources, the composition retains the nutritional and functional benefits of casein without the associated risks of animal-based milk
Solution Approach 2:
The patent creates a plant-based copy of mammal-produced milk that replicates the casein protein profile and functional properties. By copying the essential compositional elements (casein types and concentrations) while using plant-based production methods, the invention achieves nutritional equivalence without environmental and health drawbacks
Data Source
AI summary
Disclosed herein are methods and compositions including casein, and methods for making these compositions.