Faba Bean Protein Vegan Cheese Composition for Improved Meltability
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Solution Overview
Problem
Current plant-based cheese products lack sufficient protein content, leading to lower nutritional value and poor functional and organoleptic properties, such as inadequate gelling, setting functionality, texture, and melting characteristics, which are not adequately addressed by existing formulations using pulse protein and enzyme treatments.
Innovation Solution
A vegan cheese product comprising at least 35 wt % faba bean protein or mung bean protein, with a specific fat composition containing up to 9 wt % caprylic and capric acids, 20-88 wt % saturated fatty acids, and a weight ratio of lauric, myristic, and palmitic acids to saturated fatty acids between 0.50:1 to 0.95:1, along with a process involving hydration, emulsification, and homogenization to improve melt properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If plant protein is added to vegan cheese products, then protein content and nutritional value are improved, but viscosity increases and gelling/setting functionality decreases
Solution Approach 1:
The patent applies parameter changes by carefully controlling the protein content within 2-20 wt% range and adjusting processing parameters such as heating temperature (not exceeding 100°C) and pH levels to optimize both protein content and gelling functionality simultaneously
Solution Approach 2:
The patent uses composite materials by combining plant protein with specific fat compositions (containing saturated fatty acids in 20-88 wt% range) and other ingredients to create a synergistic formulation that achieves both high protein content and proper gelling characteristics
2Quantity of substance
If plant protein is added to vegan cheese products, then protein content is improved, but texture consistency and firmness deteriorate
Solution Approach 1:
The patent adjusts processing parameters including heating temperature (not exceeding 100°C), pH control, and maturation time to optimize the texture and firmness of high-protein vegan cheese while maintaining protein content between 2-20 wt%
Solution Approach 2:
The patent introduces fat composition as an intermediary component that mediates between plant protein and the final cheese structure, with saturated fatty acids (20-88 wt%) helping to achieve desired texture and firmness in high-protein formulations
3Quantity of substance
If plant protein is added to vegan cheese products, then protein content is improved, but melting properties deteriorate
Solution Approach 1:
The patent modifies the melting behavior by adjusting the fat composition parameters, specifically controlling saturated fatty acid content (20-88 wt%) and the ratio of lauric, myristic, and palmitic acids, which directly influence melting temperature and melting characteristics of the high-protein cheese
Solution Approach 2:
The patent applies local quality by using specific types of plant proteins (faba bean protein or mung bean protein comprising at least 35 wt% of total plant protein) that have particular melting properties, rather than using generic plant proteins
4Quantity of substance
If plant protein is added to vegan cheese products, then protein content is improved, but organoleptic characteristics deteriorate
Solution Approach 1:
The patent optimizes organoleptic properties by controlling protein content within 2-20 wt%, adjusting pH levels, and controlling heating temperature (not exceeding 100°C) to achieve desirable taste, texture, and mouthfeel in high-protein vegan cheese
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 vegan cheese product achieves improved meltability, texture, and sensory characteristics similar to dairy-based cheese, with enhanced protein content and better organoleptic properties.
Implementation Method 1
adding plant-based protein to the water and mixing to hydrate the protein to provide a hydrated protein solution
Implementation Method 2
pre-melting fat composition and adding the melted fat composition to the hydrated protein solution
Implementation Method 3
mixing the first mixture to form an emulsion
Implementation Method 4
heating the second mixture to a temperature not exceeding 100° C.
Implementation Method 5
cooling the second mixture to form the vegan cheese product
Data Source
AI summary
The present disclosure is directed to a non-dairy vegan cheese product that comprises plant-based protein, having improved melt properties. Also disclosed are processes for preparing the vegan cheese product, uses of the vegan cheese product, and a food product comprising the vegan cheese product.