Co-attrited MCC CMC Stabilizer for Plant Protein Drinks
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Solution Overview
Problem
Existing microcrystalline cellulose (MCC) compositions made from non-dissolving cellulose pulp, such as fluff cellulose pulp, have inferior performance in food products compared to those made from dissolving cellulose pulp, particularly in stabilizing plant protein-based drinks.
Innovation Solution
A co-attrited MCC/CMC stabilizer composition is developed, featuring microcrystalline cellulose made from non-dissolving cellulose pulp with a native hemicellulose content of 2.0% to 10% by weight, co-attrited with carboxymethylcellulose (CMC) in a weight ratio of 95:5 to 70:30, achieving an initial viscosity of 400 mPa.s to 700 mPa.s when dispersed in water, which enhances stability in plant protein-based drinks.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If MCC is made from non-dissolving cellulose pulp, then cost is reduced and alternative sources are utilized, but performance in stabilizing plant protein-based drinks deteriorates
Solution Approach 1:
The patent changes the hemicellulose content parameter of the non-dissolving cellulose pulp to a specific range (2-10% native hemicellulose) to improve stabilization performance while maintaining cost advantages. This parameter optimization resolves the contradiction by finding the right balance point in the material composition.
Solution Approach 2:
The patent creates a composite stabilizer system combining MCC from non-dissolving pulp with CMC (carboxymethyl cellulose) in specific ratios (95:5 to 70:30). This composite approach leverages the cost advantage of non-dissolving pulp while using CMC to compensate for and enhance the stabilization performance.
2Reliability
If MCC is made from dissolving cellulose pulp, then stabilization performance in plant protein-based drinks is improved, but manufacturing cost increases
Solution Approach 1:
The patent optimizes the hemicellulose content parameter to 2-10% native hemicellulose in the non-dissolving pulp, which improves stabilization performance to match or exceed dissolving pulp performance while maintaining the cost advantage of using non-dissolving pulp sources.
Solution Approach 2:
The patent substitutes expensive dissolving cellulose pulp with cheaper non-dissolving cellulose pulp, achieving comparable or superior performance through optimized hemicellulose content and CMC blending, thereby reducing manufacturing costs while maintaining reliability.
3Productivity
If particle size of MCC is diminished through intense attrition, then functional properties are enhanced, but individual particles tend to agglomerate or hornify upon drying
Solution Approach 1:
The patent introduces CMC as a protective colloid intermediary that prevents agglomeration and hornification of fine MCC particles during drying. The CMC forms a protective barrier around the particles, maintaining dispersion stability while allowing the MCC to achieve fine particle sizes for enhanced functionality.
Solution Approach 2:
The patent creates a composite system of MCC and CMC where the CMC component counteracts the tendency of fine MCC particles to agglomerate. This composite approach enables the MCC to be attrited to fine sizes for improved functional properties while the CMC maintains particle separation and dispersion stability.
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 co-attrited MCC/CMC stabilizer composition provides improved stability and performance in plant protein-based drinks, including non-dairy milk drinks, by synergistically interacting with plant proteins, effectively matching or surpassing the performance of MCC made from dissolving cellulose pulp.
Implementation Method 1
Modification for such uses is carried out by subjecting micro-crystalline cellulose or wetcake to intense attrition (high shear) forces as a result of which the crystallites are substantially subdivided to produce finely divided particles
Implementation Method 2
The protective colloid wholly or partially neutralizes the hydrogen or other bonding forces between the smaller sized particles
Implementation Method 3
the stabilizer has an initial viscosity of 400 mPa.s (cps) to 700 mPa.s (cps) when dispersed in water at 2.6% solids
Data Source
AI summary
Provided is a co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps that is useful for stabilizing plant protein based drinks. Also provided are plant protein drink compositions stabilized using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps. Also provided are methods of stabilizing plant protein drink compositions using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps.