Fat Tissue Mimetic With Carrageenan-Konjac Gel for Meat Analogues
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Solution Overview
Problem
Existing meat analogues lack a non-animal derived fat tissue mimetic that closely mimics the characteristics and properties of animal derived fat tissues before, during, and after cooking, and are not suitable for use in meat analogues.
Innovation Solution
A fat tissue mimetic comprising 2-70 wt % fat, 1-20 wt % protein, and 0.5-10 wt % of a gelling system with a carrageenan:konjac weight ratio greater than 1:1 and a melting point of −30° C. to 35° C., specifically using healthy fats and a defined gelling system to replicate the structure and properties of animal derived fat tissues.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If animal derived fat tissues are used in meat products, then the organoleptic properties, appearance, and texture are improved, but the health risks due to cholesterol and saturated fats increase
Solution Approach 1:
The patent changes the chemical composition parameters of the fat by using vegetable oil blends with specific melting points and saturation levels. The fat composition is engineered to have unsaturated fatty acids instead of saturated fats, while maintaining appropriate melting points through selective oil blending to replicate animal fat's organoleptic properties without the harmful cholesterol and saturated fats
Solution Approach 2:
The patent creates a composite fat system by blending multiple vegetable oils (such as coconut oil, palm oil, and sunflower oil) in specific ratios. This composite approach allows the mixture to exhibit properties similar to animal fat, including appropriate melting point range and texture, while maintaining a healthy unsaturated fat profile free from cholesterol
2Object-affected harmful factors
If non-animal based food products are used to replace meat, then the health benefits and environmental sustainability are improved, but the ability to closely mimic animal based foodstuffs deteriorates
Solution Approach 1:
The patent adjusts multiple parameters of the plant-based fat including melting point, viscosity, saturation level, and fatty acid composition to match animal fat. By carefully controlling these parameters through oil selection and blending ratios, the plant-based fat achieves comparable organoleptic properties while maintaining health benefits and environmental sustainability
Solution Approach 2:
The patent applies different vegetable oils to specific functional requirements within the fat tissue mimetic. Certain oils are selected for their solidifying properties to provide structure, while others contribute liquid phases for mouthfeel and flavor release. This localized functional assignment within the composite fat system enables precise replication of animal fat's complex behavior
3Shape
If a fat tissue mimetic is designed to closely mimic animal derived fat tissues, then the organoleptic properties are improved, but the complexity of the formulation increases
Solution Approach 1:
The patent employs a composite formulation using 2-70 wt% fat, 1-20 wt% protein, and 0.5-10 wt% gelling system. This composite structure allows each component to contribute specific properties: the fat blend provides organoleptic characteristics, the protein adds structural integrity, and the gelling system ensures proper texture and mouthfeel, achieving complex animal fat mimicry through coordinated simple components
4Object-affected harmful factors
If the melting point of the fat is lowered to use healthy unsaturated fats, then the health benefits are improved, but the ability to maintain solid structure at room temperature deteriorates
Solution Approach 1:
The patent modifies the melting point parameter of the fat by selecting and blending vegetable oils with appropriately low melting points. Healthy unsaturated fats with melting points below room temperature are combined in ratios that allow the mixture to remain semi-solid or solid at room temperature while maintaining health benefits, achieving a balance between health and structural stability
Solution Approach 2:
The patent assigns different functional roles to different oil components based on their local properties. Oils with lower melting points provide health benefits and fluidity, while oils with higher melting points contribute to solid structure. This functional differentiation within the blend allows the system to simultaneously achieve health benefits and maintain appropriate physical state
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 fat tissue mimetic provides a healthy, unsaturated fat with low melting point that closely mimics animal derived fat tissues, maintaining essential characteristics and properties before, during, and after cooking, and is suitable for use in meat analogues.
Implementation Method 1
a gelling system comprising carrageenan and konjac
Implementation Method 2
the melting point of the fat is from −30° C. to 35° C.
Implementation Method 3
Animal derived fat tissues also undergo chemical changes, including Maillard reactions, to provide crisping, browning, aromas and distinct flavours
Data Source
AI summary
The invention provides a fat tissue mimetic comprising: 2-70 wt % of fat; 1-20 wt % of protein; and 0.5-10 wt % of a gelling system comprising carrageenan and konjac, characterised in that the weight ratio of carrageenan:konjac is greater than 1:1 and in that the melting point of the fat is from −30° C. to 35° C. The invention also provides a process for the production of the fat tissue mimetic and a meat analogue comprising the fat tissue mimetic.