Water-in-Oil Emulsion Composition for Juicy Plant-Based Meat Binding
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Solution Overview
Problem
Meat substitutes made from vegetable proteins lack binding properties and juiciness, failing to replicate the juiciness and texture of animal meats.
Innovation Solution
A water-in-oil emulsion composition containing specific emulsifiers, such as polyglycerin-condensed ricinoleic acid ester and lecithin, with controlled HLB values, is used to enhance binding properties and juiciness in meat substitute products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If vegetable protein is used as raw material for meat substitutes, then environmental friendliness and health benefits are improved, but binding properties and juiciness deteriorate
Solution Approach 1:
The patent introduces a water-in-oil emulsion composition as an intermediary substance between vegetable protein and the final meat substitute product. This emulsion, containing specific emulsifiers (polyglycerin-condensed ricinoleic acid ester and/or lecithin) and oil/fat, acts as a binding medium that bridges the gap between plant proteins, providing the necessary binding properties and juiciness that vegetable proteins lack inherently.
Solution Approach 2:
The patent changes the physical and chemical parameters of the meat substitute by controlling the HLB value of emulsifiers (9.0 or less), the viscosity of the emulsion (15-300 mPa•s at 20°C), and the content of oil and fat (3-40% by mass). These parameter changes enable the emulsion to maintain emulsification during cooking for binding while allowing demulsification during reheating for juiciness.
2Object-affected harmful factors
If vegetable protein is used as raw material for meat substitutes, then environmental friendliness and health benefits are improved, but juiciness deteriorates
Solution Approach 1:
The water-in-oil emulsion composition serves as an intermediary that carries oil and fat within the meat substitute structure. During eating, this emulsion demulsifies and releases the encapsulated oil and fat as liquids that ooze out, creating the juicy sensation similar to animal meat, while the vegetable protein base maintains environmental friendliness.
Solution Approach 2:
The patent utilizes phase transition of the emulsion system - maintaining emulsified state during cooking to bind ingredients, then transitioning to demulsified state during reheating to release oil and fat droplets. This phase change mechanism enables the vegetable-based product to deliver juiciness comparable to animal meats.
3Strength
If emulsification is maintained during cooking, then binding properties are improved, but juiciness may be reduced due to lack of oil and fat release
Solution Approach 1:
The patent creates a dynamic system where the emulsion state is not fixed but changes according to processing conditions. The emulsion maintains stability during initial cooking to provide binding, then transitions to demulsification during subsequent reheating to provide juiciness. This dynamic behavior allows the same ingredient to serve dual functions at different stages.
Solution Approach 2:
The patent employs periodic thermal processing - initial cooking followed by reheating - which triggers periodic changes in emulsion stability. Each heating cycle represents a period where the emulsion transitions from stable (binding phase) to unstable (juiciness release phase), creating a rhythm of binding and releasing that satisfies both requirements.
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 emulsion composition maintains emulsification during cooking, ensuring high binding properties, and demulsifies during reheating to impart a juicy texture, mimicking the juiciness of animal meats.
Implementation Method 1
a water-in-oil emulsion composition containing at least two specific emulsifiers enables improving the binding properties
Implementation Method 2
the emulsifier A has an HLB of 9.0 or less
Implementation Method 3
demulsifies during reheating to impart a juicy texture
Implementation Method 4
emulsifier A is one or more emulsifiers selected from the group consisting of polyglycerin-condensed ricinoleic acid ester, glycerin fatty acid ester, sucrose fatty acid ester, and lecithin
Data Source
AI summary
The present invention is directed to providing a new composition that enables imparting binding properties and juiciness to a meat substitute processed product comprising plant raw material. The present invention provides a water-in-oil emulsion composition for use in a meat substitute processed product comprising plant raw material, comprising an emulsifier A, and an emulsifier B and/or an emulsifier C, wherein the emulsifier A is one or more emulsifiers selected from the group consisting of polyglycerin-condensed ricinoleic acid ester, glycerin fatty acid ester, sucrose fatty acid ester, and lecithin, the emulsifier A has an HLB of 9.0 or less; and the emulsifier B is fatty acid ester and has saturated fatty acid as constituent fatty acid, and the emulsifier C is fatty acid ester and has only unsaturated fatty acid as constituent fatty acid.