Fermented Cream Cheese Protein Texture Contradiction
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Solution Overview
Problem
Fermented fromage frais products with high protein content face issues of unsatisfactory organoleptic characteristics, such as sticky or firm texture, leading to inadequate dietary intake and nutritional deficiencies for sportspersons and elderly individuals, due to phase separation and imbalanced protein profiles.
Innovation Solution
A spoonable fermented fromage frais composition with a protein content of at least 8% weight, comprising a mixture of casein and milk serum proteins in a 50/50 to 75/25 weight ratio, with at least 20% denatured serum proteins in microparticle form, and a pH of 4.6 or less, ensuring a smooth and pleasant texture without phase separation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the protein content is increased to at least 12%, then the nutritional value for sportspersons and elderly persons is improved, but the texture becomes excessively firm and sticky, reducing consumer acceptance
Solution Approach 1:
The patent changes the protein composition parameters by specifying a precise casein-to-serum protein ratio (50/50 to 75/25) and requiring at least 20% denatured serum proteins in microparticle form. This parameter optimization allows achieving ≥12% total protein content while maintaining acceptable texture characteristics, resolving the contradiction between high protein content and texture acceptability
Solution Approach 2:
The invention uses a composite protein system combining casein and serum proteins in specific ratios, with denatured serum proteins forming microparticles that integrate into the matrix. This composite structure provides both high nutritional value and improved texture properties, preventing the sticky and firm characteristics associated with high-protein products
2Quantity of substance
If the protein content is increased to 12% or higher, then the nutritional action for preventing sarcopenia is enhanced, but the product consistency becomes excessively rich, limiting dietary intake quantity
Solution Approach 1:
The patent optimizes the protein composition parameters by establishing a specific casein/serum protein ratio range (50/50 to 75/25) and requiring microparticulated denatured serum proteins (≥20%). These parameter changes enable the product to maintain stable, pleasant consistency even at ≥12% protein content, allowing sufficient dietary intake for effective nutritional action
3Quantity of substance
If casein and serum proteins are mixed in a 50/50 ratio, then the nutritional profile is optimized, but phase separation and high viscosity occur, degrading product quality
Solution Approach 1:
The patent applies preliminary action by pre-denaturing serum proteins and forming them into microparticles before incorporation into the fermented fromage frais matrix. This pre-treatment prevents phase separation and excessive viscosity that would occur with native serum proteins at 50/50 mixing ratios, while maintaining the optimized nutritional profile
Solution Approach 2:
The invention changes the physical state parameter of serum proteins from native to denatured microparticle form. This parameter transformation allows achieving 50/50 casein/serum protein mixing without the harmful effects of phase separation and high viscosity, while preserving the nutritional benefits
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 composition provides an advantageous serum protein content and improved organoleptic characteristics, enhancing nutritional intake and consumer acceptance with a flexible texture and creamy taste, while preventing phase separation and maintaining a stable viscosity.
Implementation Method 1
obtain a lactic acid bacteria culture and ferment the retentate
Implementation Method 2
the pH of the composition being less than or equal to 4.6
Implementation Method 3
the milk serum proteins comprising at least 20% denatured serum proteins in the form of microparticles
Implementation Method 4
concentrate said serum proteins by heat treatment
Implementation Method 5
treat the concentrated serum proteins with ultrasound
Implementation Method 6
pass the concentrated serum proteins through a high-pressure homogenizer
Implementation Method 7
lactoserum proteins prove to be advantageous on a nutritional level and are so-called rapid-digestion proteins, i.e. the amino acids appear quickly and in high concentration in the blood plasma
Data Source
AI summary
A spoonable fermented cream cheese composition with high protein content, of the quark or skyr type, intended for persons requiring increased intakes of proteins, such as sportspersons and elderly persons. The composition comprises at least 8% by weight proteins, with respect to the total weight of the composition, the proteins consisting of a mixture of casein and milk serum proteins in a weight ratio between 50/50 and 75/25, the milk serum proteins comprising at least 20% denatured serum proteins in the form of microparticles, by weight with respect to the total weight of the serum proteins, and in that the pH is less than or equal to 4.6.