Food Substrate Stabilisation via Thermal Gel Impregnation
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Solution Overview
Problem
Microwave cooking of food products with high water content leads to rapid water conversion into steam, causing moisture loss and resulting in soggy coatings and dry cores, which affects the palatability and texture of the product, and existing impermeable coatings are unsatisfactory as they alter the taste and mouthfeel.
Innovation Solution
A method involving the impregnation of substrates with a stabiliser composition comprising cellulose gum, modified starch, polydextrose, and xanthan gum, followed by coating with a mixture of cellulose gum, modified starch, hydrocolloid, and proteinaceous components, to form a thermal gel that retains water and prevents moisture loss during microwave heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If microwave heating is applied to food products with high water content, then rapid heating is achieved, but water is converted into steam causing moisture loss and soggy coatings
Solution Approach 1:
The food product is impregnated with a stabiliser composition before microwave heating. This preliminary impregnation allows the stabiliser to be distributed throughout the product, creating a protective effect that prevents moisture loss during the subsequent rapid heating process.
Solution Approach 2:
A stabiliser composition comprising multiple ingredients (cellulose gum, modified starch, polydextrose, xanthan gum, and egg albumen) is used to impregnate the food product. This composite stabiliser system works synergistically to retain moisture and maintain texture during microwave heating.
2Loss of substance
If an impermeable coating is applied to prevent moisture loss, then moisture retention is improved, but the natural distribution of water is lost and taste and mouthfeel are deteriorated
Solution Approach 1:
Instead of applying an impermeable coating to the surface, the stabiliser composition is impregnated throughout the food product, creating local moisture retention properties where needed. This allows the surface to remain permeable and maintain natural water distribution, preserving taste and mouthfeel while preventing moisture loss internally.
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 method effectively retains water within the food product during cooking, maintaining texture and flavor, and allows for improved storage properties, while avoiding the drawbacks of impermeable coatings.
Implementation Method 1
the gelation component may serve to form a thermal gel during heating preventing loss of water from the substrate
Implementation Method 2
the microwave energy will be primarily absorbed by the frozen available water. Whereas in conventional cooking heat is applied from the exterior, in microwave cooking heat is generated from within
Data Source
AI summary
A method of manufacture of a food product comprising the steps of: wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat, poultry or fish; wherein the stabiliser composition comprises an aqueous solution of: cellulose gum 5-25% modified starch 16-50% thickener component 32-79% and optional further ingredients wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and wherein the impregnated substrate is coated with an aqueous coating comprising 0.1 to 5% by dry weight of: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30% proteinaceous component 10-20%