Oil-in-Water Fat Emulsion With Heat-Stable Granulated Texture
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing oil-in-water emulsion compositions for plant-based meat substitutes fail to replicate the granulated texture and juiciness of animal fats like beef tallow or lard, and often use methylcellulose that lacks shape retention during heating, or incorporate unsuitable animal-derived emulsifiers like sodium casein.
Innovation Solution
An oil-in-water emulsion composition containing high-viscosity methylcellulose and a non-ionic emulsifier, dispersed at high temperature and cooled to form a gel, ensuring shape retention and moderate dripping during heating, mimicking the properties of animal fats.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If low-viscosity methylcellulose is used to provide juiciness, then the composition is easy to process, but it cannot maintain shape and cannot impart granulated texture
Solution Approach 1:
The patent changes the viscosity parameter of methylcellulose from low-viscosity to high-viscosity (4,000 mm²/s or higher at 20°C), which fundamentally alters the material's ability to maintain shape and provide granulated texture while still allowing processing
2Reliability
If animal-derived emulsifiers like sodium casein are used for emulsification, then emulsification is effective, but flavor is negatively affected and it is unsuitable for plant-based applications
Solution Approach 1:
The patent replaces animal-derived emulsifiers with plant-based or synthetic alternatives that may have shorter functional lifetimes or different mechanisms, eliminating flavor degradation issues while maintaining emulsification effectiveness for plant-based applications
Solution Approach 2:
The patent changes the chemical composition parameter of the emulsifier from animal-derived proteins to alternative compounds, fundamentally altering the flavor profile while maintaining emulsification functionality
3Reliability
If soy protein isolate is incorporated to improve texture, then protein content is increased, but viscosity becomes excessively high and manufacturing options are limited
Solution Approach 1:
The patent uses high-viscosity methylcellulose in controlled amounts (1-10 mass%) rather than excessive quantities, achieving the desired texture improvement without causing excessive viscosity that would limit manufacturing options
4Shape
If water is added to create inhomogeneous oil-water state, then desired attributes are improved, but stable production becomes difficult
Solution Approach 1:
The patent changes the physical state parameter of the oil-water mixture from inhomogeneous to homogeneous emulsified state through the use of high-viscosity methylcellulose and controlled processing, achieving both desired texture attributes and stable production
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 composition provides a firm, heat-resistant texture with moderate dripping, replicating the appearance and juiciness of animal fats in plant-based foods, enhancing eating quality.
Implementation Method 1
methylcellulose that is highly viscous at room temperature and turns into a gel by application of heat
Implementation Method 2
the mixture is charged into a container and then cooled to solubilize the methylcellulose
Implementation Method 3
dispersed, in an insoluble state at high temperature, into an emulsified product having oil droplets that are uniformly and finely distributed by an emulsification agent
Data Source
AI summary
Provided are: an oil-in-water type emulsion composition that is firm at low temperature without being not overly kneaded therein during cooking, allows food products, such as meat processed foods and meat-like processed foods, to have fatty appearance, and provides a moderate amount of dripping while maintaining the shape during heating to thereby provide an excellent texture in terms of juiciness, and imparts granulated texture of fat to improve eating quality; a method for producing the same; and a food product thereof. The oil-in-water type emulsion composition according to the present invention contains an oil/fat, a methylcellulose having a kinematic viscosity of 4,000 mm2/s or higher in a 2 mass % aqueous solution at 20° C., and an emulsification agent, wherein the oil/fat is contained therein in an amount of 63 to 85 mass %.