Edible Protein Thread Fabrication Using Polyelectrolyte Complexation
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Solution Overview
Problem
Existing meat substitutes fail to adequately mimic the texture, flavor, and cooking behavior of conventional meat, making them less appealing to consumers and challenging to prepare, while traditional meat production is resource-intensive and environmentally harmful.
Innovation Solution
A method for producing edible protein threads using non-human cultivated animal cells and a polyelectrolyte to form a heat-resistant complex, which can be processed into meat-like products with diverse shapes and flavors, allowing consumers to cook and experience similar organoleptic qualities as conventional meat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional meat production is used, then protein supply is ensured, but environmental footprint and resource consumption increase significantly
Solution Approach 1:
The invention extracts and isolates specific functional proteins (actin, myosin, tropomyosin) from plant sources to create meat-like textures, separating the desired textural properties from the harmful environmental impacts of animal farming
Solution Approach 2:
The invention changes the source parameter of proteins from animal-based to plant-based while maintaining the functional properties needed for meat-like texture through specific protein combinations and processing methods
2Object-affected harmful factors
If existing meat substitutes are produced, then resource consumption is reduced, but texture and flavor mimicry of conventional meat is insufficient
Solution Approach 1:
The invention combines multiple plant proteins (actin, myosin, tropomyosin) in specific ratios to create a composite material that mimics the complex texture and structure of animal muscle tissue, achieving superior textural fidelity compared to single-protein substitutes
Solution Approach 2:
The invention creates localized structural features within the protein matrix, such as fiber-like arrangements and varying density regions, to replicate the heterogeneous texture characteristics of conventional meat at the microstructural level
3Ease of manufacture
If simple protein formulations are used, then manufacturing is easier, but cooking behavior and organoleptic qualities differ from meat
Solution Approach 1:
The invention adjusts critical parameters including protein ratio (actin:myosin:tropomyosin), moisture content, and pH levels to achieve cooking behavior that closely mirrors conventional meat, enabling similar responses to heat treatment, marination, and textural changes during cooking
4Manufacturing precision
If complex texturization methods are applied, then texture improvement is achieved, but product preparation becomes more difficult and time-consuming
Solution Approach 1:
The invention incorporates texturizing agents and structural modifiers during the initial product formulation stage rather than requiring post-processing steps, allowing consumers to use the product directly with minimal preparation time while maintaining superior texture quality
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 method enables the production of scalable, meat-like products with improved texture and flavor, enabling consumers to cook and enjoy the same tasting quality as conventional meat, while reducing environmental impact and animal welfare concerns.
Implementation Method 1
a polyelectrolyte which is capable of complexing with the polyvalent ion of the first composition to form a heat-resistant complex
Data Source
Figure 1
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AI summary
The invention relates to a method for producing an edible protein thread, said method comprising the following steps: Preparing a first composition (130) comprising animal proteins being from non-human cultivated animal cells, and a polyvalent ion; Preparing a second composition (140) comprising a polyelectrolyte which is capable of complexing with the polyvalent ion of the first composition to form a heat-resistant complex; and Contacting (160) the first composition with the second composition to form the edible protein thread. The invention relates to an edible protein thread obtained from the method, a method of manufacturing an edible food product comprising this edible protein thread and the manufactured edible food product.