Fiber-Based Non-Dairy Cheese Composition for Texture Without Additives
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Solution Overview
Problem
Current non-dairy cheeses lack desirable textural properties and contain additives like hydrocolloids and modified starches, which are not perceived as natural by consumers, making them unsuitable for vegan consumers.
Innovation Solution
A non-dairy cheese composition comprising a combination of two or more different dietary fibers, non-animal protein, and lipid, with a moisture content of 45-60 wt%, devoid of hydrocolloids and modified starches, prepared by mixing ingredients at room temperature, adding water under shear, emulsifying with lipids, and heating to achieve a smooth texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If hydrocolloids and modified starches are used as additives in non-dairy cheese, then textural properties and stability are improved, but the product is no longer perceived as natural by consumers
Solution Approach 1:
The patent removes hydrocolloids and modified starches from the ingredient list, extracting the problematic additives that consumers perceive as unnatural. The formulation achieves stability without these substances by using alternative natural ingredients like dietary fibers and plant proteins.
Solution Approach 2:
The patent changes the ingredient parameters by substituting synthetic or processed additives with natural alternatives. Specifically, it uses dietary fibers (potato fiber, pea fiber) and plant proteins to achieve the desired textural properties without hydrocolloids, fundamentally changing the composition parameters.
2Object-affected harmful factors
If a short and consumer-friendly ingredient list is used, then natural perception is improved, but achieving desirable textural properties becomes difficult
Solution Approach 1:
The patent creates a composite material system combining multiple dietary fibers (potato fiber, pea fiber) with plant proteins and lipids. This composite approach allows the short ingredient list to achieve complex textural properties that would be difficult with single ingredients, demonstrating how composite materials can resolve the contradiction between simplicity and performance.
3Object-affected harmful factors
If vegan ingredients are used to make the product suitable for vegan consumers, then animal welfare is improved, but textural attributes and allergen concerns worsen
Solution Approach 1:
The patent extracts animal-derived ingredients (casein, dairy proteins) from the formulation to make it vegan-friendly. Simultaneously, it removes common vegan allergens by carefully selecting plant protein sources and excluding soy, addressing both animal welfare and allergen concerns while maintaining textural quality.
Solution Approach 2:
The patent applies local quality by carefully selecting specific plant protein sources and dietary fibers that provide the necessary functional properties in specific regions of the product structure, while avoiding allergenic materials. This targeted ingredient selection ensures vegan suitability without compromising textural attributes or introducing allergens.
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 achieves improved textural properties, such as shear thinning behavior and viscoelasticity, providing a natural and consumer-friendly alternative to dairy cheese.
Implementation Method 1
the composition has a moisture content of more than 45 wt% and less than 60 wt%, and wherein one of the dietary fibers is pea cell wall fiber and the other dietary fiber is potato fiber
Implementation Method 2
The composition achieves improved textural properties, such as shear thinning behavior and viscoelasticity
Implementation Method 3
Adding lipids to the above mixture and emulsifying under high shear
Implementation Method 4
Heating the emulsion to a temperature ranging from 65°C to 80°C, until desired smooth, homogeneous texture is achieved
Implementation Method 5
Heating the emulsion to a temperature ranging from 65°C to 80°C, until desired smooth, homogeneous texture is achieved
Data Source
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AI summary
The present invention relates to a non-dairy cheese composition comprising dietary fiber; non- animal protein, calcium and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of more than 45 wt% and less than 60 wt%. The invention also relates to a method preparing such compositions and uses thereof.