Compressed Vegetable Protein Snacks Texture Fat Allergen Trade-off
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Solution Overview
Problem
Current snack products are high in fat, cholesterol, and calories, and often contain allergenic ingredients like peanuts, making them unsuitable for health-conscious individuals and those with allergies, while lacking non-caloric, non-allergenic alternatives that mimic the texture of dried fruits.
Innovation Solution
Development of non-greasy, non-allergenic snacks made from compressed vegetable proteins, preferably pea proteins, with added flavors and soluble plant fibers, which are free from animal proteins and have a texture similar to dried fruits like peanuts.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If traditional snacks like chips and dried fruits are used, then texture and taste satisfaction are improved, but fat content, cholesterol, and calorie content increase
Solution Approach 1:
The patent changes the fundamental composition parameters by using vegetable protein powders (pea, soy, wheat) as the base material instead of traditional fat-based snack ingredients. The compression process parameters (pressure, temperature, time) are optimized to transform the protein powder into a crispy texture that mimics traditional snacks without requiring high fat content.
Solution Approach 2:
The patent creates composite snack products by combining vegetable protein powders with binding agents (starch, gums), flavorings, and functional ingredients. This composite approach allows the product to achieve desirable texture and taste while maintaining low fat and calorie content, as each component contributes specific functional properties.
2Shape
If peanuts and dried fruits are used for texture, then consumer satisfaction is improved, but allergenicity increases
Solution Approach 1:
The patent extracts and eliminates the harmful allergenic components (peanut protein, dried fruit allergens) while retaining the desirable texture-giving properties. By using vegetable protein powders from non-allergenic sources and compression technology, the patent separates the functional benefit (texture) from the harmful aspect (allergenicity).
Solution Approach 2:
The patent creates a copy of the desired texture experience from traditional snacks without using the actual allergenic materials. The compression-formed vegetable protein snacks replicate the crispy, chewy texture of peanuts and dried fruits through physical structuring rather than chemical composition similarity.
3Object-affected harmful factors
If vegetable protein powders are compressed, then non-allergenic and low-calorie snacks are produced, but texture similarity to dried fruits decreases
Solution Approach 1:
The patent applies preliminary actions to the vegetable protein powder before compression, including size reduction (grinding to fine powder), size classification (ensuring uniform particle size distribution), and pre-mixing with binding agents. These preliminary steps ensure that the compression process produces a uniform, crispy texture that closely resembles traditional snacks.
Solution Approach 2:
The compression process uses periodic cyclic pressure application with multiple compression-decompression cycles. This periodic action allows the protein powder particles to rearrange, densify, and form a structured matrix that develops the desired crispy texture characteristics similar to dried fruits and nuts.
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 solution provides a healthy, allergen-free snack option that is low in calories and fat, rich in protein, and has a texture similar to traditional dried fruits, addressing the need for a nutritious and safe snacking alternative.
Implementation Method 1
new snacks, obtained by compressing particular vegetable proteins
Data Source
AI summary
The present invention relates to novel food products, specifically to novel products to be consumed in the form of snacks, distinct in that they are fat-free, non-allergenic, and have a texture very similar to dried fruit, such as peanuts. In particular, the present invention relates to novel non-allergenic snacks obtained by compressing specific vegetable proteins, preferably vegetable proteins and more preferably pea proteins.