Dissolved Pea Protein Emulsifier for Stable Oil-in-Water Systems
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Solution Overview
Problem
Pea protein isolation processes leave limited fractions in process water that are difficult to use for making long-term stable emulsions, necessitating improved emulsifiers.
Innovation Solution
Development of dissolved pea protein emulsifiers, which are created by dissolving pea protein in an aqueous solution and concentrating it without microfiltration, ultrafiltration, or reverse osmosis steps, allowing for the production of high-quality oil-in-water emulsions with improved stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high pressure filtration (microfiltration, ultrafiltration, or reverse osmosis) is used to recover protein from process water, then protein recovery is improved, but the emulsion stability and long-term performance deteriorate
Solution Approach 1:
The patent extracts and removes the harmful filtration steps (microfiltration, ultrafiltration, reverse osmosis) from the protein recovery process. By taking out these filtration operations, the invention preserves the natural dissolved protein fractions in the process water that would otherwise be lost or damaged, thereby maintaining both protein recovery and emulsion stability simultaneously.
Solution Approach 2:
Instead of using high-pressure filtration to concentrate protein (conventional approach), the patent inverts the approach by using low-pressure vacuum filtration to remove only the harmful components while preserving the dissolved protein fractions. This inversion of the filtration strategy allows protein recovery without compromising emulsion stability.
2Reliability
If dissolved pea protein is used as emulsifier without filtration steps, then emulsion stability is improved, but protein concentration and recovery efficiency deteriorate
Solution Approach 1:
The dissolved pea protein emulsifier system is self-service in that it utilizes the natural dissolved protein fractions already present in the process water without requiring additional complex filtration steps. The system serves its own concentration and purification needs through simple vacuum filtration, maintaining both stability and recovery efficiency simultaneously.
Solution Approach 2:
The patent changes the filtration parameters from high-pressure (microfiltration, ultrafiltration, reverse osmosis) to low-pressure vacuum filtration. This parameter change allows the system to retain dissolved protein fractions while removing harmful components, achieving both emulsion stability and protein recovery efficiency.
3Quantity of substance
If conventional filtration methods are used to concentrate pea protein, then protein concentration is improved, but the molecular weight distribution and emulsifying functionality deteriorate
Solution Approach 1:
The patent replaces complex mechanical filtration systems (microfiltration membranes, ultrafiltration membranes, reverse osmosis membranes) with a simple vacuum filtration system. This substitution maintains the natural molecular weight distribution of dissolved pea proteins while achieving sufficient concentration for effective emulsification, thereby preserving emulsifying functionality.
Solution Approach 2:
By changing the filtration pressure parameter from high-pressure (conventional) to low-pressure vacuum (invention), the patent preserves the molecular weight distribution and emulsifying functionality of the protein fractions. This parameter change prevents the denaturation and aggregation that occur with high-pressure filtration, maintaining protein concentration and functionality.
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 dissolved pea protein emulsifiers result in emulsions with smaller mean oil droplet sizes and enhanced stability against oil separation, maintaining viscosity and droplet size consistency over time without the need for added starch or hydrocolloids.
Implementation Method 1
The dissolved pea protein emulsifiers result in emulsions with smaller mean oil droplet sizes and enhanced stability against oil separation
Data Source
AI summary
The technology disclosed in this specification is directed to pea protein emulsifiers containing dissolved pea protein and oil-in-water emulsions containing the pea protein emulsifier and so having dissolved pea protein content. The pea protein emulsifiers can be made from protein remaining dissolved the process water of a pea protein isolation process. The disclosed dissolved pea protein emulsifiers make emulsions have good stability against oil separation.