Denaturized Whey Protein Stabilization in Frozen Dairy

Solution Overview

Problem

Frozen dairy products like ice cream and frozen yogurt suffer from the growth of water ice crystals, leading to iciness and poor melting resistance, and existing stabilizers are often non-dairy, which may not meet consumer preferences.

Innovation Solution

Incorporating denaturized whey protein into the mix at concentrations of at least 1% by weight, which forms a gel that entraps free water, reducing ice crystal formation and improving melting resistance without using non-dairy stabilizers.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If stabilizers from non-dairy origin are used to prevent ice crystal growth, then ice crystal stability is improved, but product composition purity deteriorates

Engineering Contradiction:

Improveice crystal stabilityVSAvoidnon-dairy stabilizer inclusion

Core Design Contradiction:

Stability of the object's compositionVSObject-generated harmful factors

Solution Approach 1:

The patent applies parameter changes by denaturing whey protein through heat treatment (heating to 60-100°C for 5-30 minutes), which transforms the protein structure to enable gel formation. This thermal parameter change converts native whey protein into a functional stabilizer that can effectively control ice crystal growth while maintaining dairy-only composition

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite gel structure formed by denaturized whey protein that combines multiple functional properties: water binding capacity, ice crystal stabilization, and melt resistance improvement. This composite material approach allows a single dairy-derived component to perform multiple stabilizing functions previously requiring separate additives

Inventive Principle:

Principle #40Composite materials

2Duration of action of stationary object

If frozen dairy products are stored during transport, then distribution is enabled, but ice crystal growth occurs causing iciness

Engineering Contradiction:

Improveshelf-lifeVSAvoidice crystal growth

Core Design Contradiction:

Duration of action of stationary objectVSObject-affected harmful factors

Solution Approach 1:

The patent applies preliminary action by incorporating denaturized whey protein into the frozen dairy product formulation before freezing and storage. This pre-established gel network structure proactively prevents ice crystal growth during subsequent storage and transport, rather than attempting to address crystal formation after it occurs

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The denaturized whey protein gel acts as an intermediary substance between water molecules and ice crystal formation. The gel network entraps free water and interferes with the crystallization process, mediating the interaction between water and freezing conditions to prevent harmful ice crystal development while allowing the product to be stored

Inventive Principle:

Principle #24Intermediary (Mediator)

3Adaptability or versatility

If frozen dairy products are transported at ambient conditions, then distribution flexibility is improved, but melting occurs causing shape deformation

Engineering Contradiction:

Improvetransport flexibilityVSAvoidshape deformation

Core Design Contradiction:

Adaptability or versatilityVSShape

Solution Approach 1:

The patent creates a composite gel structure formed by denaturized whey protein that combines multiple functional properties: water binding capacity, ice crystal stabilization, and melt resistance improvement. This composite material approach allows a single dairy-derived component to perform multiple stabilizing functions previously requiring separate additives

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The denaturized whey protein gel acts as an intermediary substance between water molecules and ice crystal formation. The gel network entraps free water and interferes with the crystallization process, mediating the interaction between water and freezing conditions to prevent harmful ice crystal development while allowing the product to be stored

Inventive Principle:

Principle #24Intermediary (Mediator)

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

Denaturized whey protein effectively stabilizes ice crystals and enhances melting resistance in frozen dairy products, maintaining product quality and consumer preference by using only dairy-derived ingredients.

Implementation Method 1

Incorporating denaturized whey protein into the mix at concentrations of at least 1% by weight, which forms a gel that entraps free water

Methodology Applied

Scientific EffectGel formation: Gel

Implementation Method 2

forms a gel that entraps free water, reducing ice crystal formation and improving melting resistance

Methodology Applied

Scientific EffectPhysical entrapment: Physical Containment

Data Source

PatentUS20240148018A1Stabilized Frozen Dairy Products and Mixes Comprising Denaturized Whey Protein

Publication Date: 2024.05.09 GENERAL MILLS INC

AI summary

Mixes for making frozen dairy products that include 1% to 5% denaturized whey protein, and products made from such mixes, are described. Methods of making mixes including denaturized protein are described, as well as methods for making frozen dairy products from such mixes.