Cell-Based Meat Emulsion Formulation via Suspension Culture
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Solution Overview
Problem
Current methods for producing cell-based food products face challenges in achieving sufficient cell production, moisture content, texture profile, and flavor similar to conventional meats, leading to undesirable consumer acceptance.
Innovation Solution
A method involving the use of suspension culture for cell production and an emulsion mixture comprising oil and hydrocolloid, such as methylcellulose, to create a cell-based meat composition with improved moisture content and texture, without the need for heating, allowing for the formation of a cell-based food product with characteristics similar to conventional meats.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional in vivo methods are used for meat production, then the texture profile and flavor are acceptable to consumers, but the resource consumption is high and environmental impact is increased
Solution Approach 1:
The invention segments the meat production process into cell cultivation and formulation stages, allowing precise control of cellular components while separately optimizing texture through emulsion formulation. This segmentation enables resource-efficient cell production combined with consumer-acceptable texture profiles.
Solution Approach 2:
The invention uses composite materials by combining cultured cells with emulsion mixtures containing hydrocolloids and oils. This composite approach allows the formulation to achieve meat-like texture and moisture content while using sustainably produced cellular components.
2Quantity of substance
If current cell-based food product formulations are used, then resource consumption is reduced, but the moisture content and texture profile are insufficient to resemble conventional meat
Solution Approach 1:
The invention introduces emulsion mixtures containing hydrocolloids as intermediary substances between the cellular components and the final product structure. These intermediaries facilitate the achievement of appropriate moisture content and texture without requiring excessive resource input.
Solution Approach 2:
The invention changes physical parameters by controlling water activity (Aw) and emulsion composition to achieve desired moisture content and texture. By adjusting these parameters through emulsion formulation, the product attains meat-like characteristics while maintaining resource efficiency.
3Reliability
If heat treatment above 40°C is applied during production, then cell viability is maintained, but the environmental impact and energy consumption increase
Solution Approach 1:
The invention performs preliminary actions by formulating the emulsion mixture and preparing all components at low temperatures before cell incorporation. This preliminary preparation eliminates the need for subsequent heating steps, maintaining cell viability while minimizing energy consumption.
Solution Approach 2:
The invention replaces thermal processing with mechanical and chemical formulation approaches. By using emulsion chemistry and low-temperature processing, the method maintains cell viability through protective formulation rather than thermal control, eliminating heating energy requirements.
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 method produces cell-based meat compositions with enhanced moisture content and texture profiles, improving consumer acceptance by making the products more similar to conventional meats, while maintaining a lower production temperature, thus potentially reducing resource usage and environmental impact.
Implementation Method 1
an emulsion mixture (e.g., an oil, a hydrocolloid, and cells, or a combination thereof)
Data Source
AI summary
Provided herein are cell-based meat compositions suitable for consumption comprising cells harvested from suspension cell culture and comprising an emulsion mixture. Also provide here are methods of making a cell-based meat composition suitable for consumption comprising: culturing a population of cells in suspension; harvesting the population of cells to produce a cell mass; formulating an emulsion mixture by: (i) emulsifying an oil with a hydrocolloid to produce an oil:hydrocolloid mixture; and (ii) adding the cell mass to the oil:hydrocolloid mixture to form an emulsion mixture; and (d) forming the cell-based meat composition into a patty.