High-Protein Guar Meal Extraction for Bitter Compound Removal
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Solution Overview
Problem
Existing processes fail to increase protein content in guar meal beyond 60% and do not effectively remove anti-nutritional factors, resulting in a product with a bitter taste and low digestibility, making it unsuitable for human consumption and limiting its commercial value.
Innovation Solution
A process involving multiple solvent extractions and roasting/spray drying to achieve a high protein content of at least 70% in guar meal by removing anti-nutritional factors and impurities, producing high protein guar meal suitable for both human consumption and animal feed.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional extraction methods are used to obtain guar meal, then the process is simple, but the protein content remains below 60% and anti-nutritional factors are not effectively removed
Solution Approach 1:
The extraction process is divided into multiple sequential stages: initial solvent extraction to remove anti-nutritional factors, followed by secondary extraction to further purify the meal, and finally spray drying. Each stage targets specific impurities, progressively increasing protein content from below 60% to above 70% while managing process complexity through systematic segmentation of the purification steps.
Solution Approach 2:
The patent employs multiple solvent extraction steps to selectively remove anti-nutritional factors, fats, and other impurities from guar meal. The solvent extraction process targets and removes specific harmful components while preserving the protein content, enabling the final product to achieve over 70% protein content by systematically extracting unwanted substances through successive treatment stages.
2Quantity of substance
If guar meal contains phospholipids and fat soluble compounds, then it has high protein content, but it develops pungent off-flavor and bitter taste making it unfit for human consumption
Solution Approach 1:
The patent uses solvent extraction to specifically remove phospholipids and fat-soluble compounds that cause off-flavors and bitter taste. The solvent selectively extracts these harmful compounds while leaving the protein content intact, thereby reducing anti-nutritional factors and improving the sensory quality of the final product for human consumption.
Solution Approach 2:
The patent converts the harmful effect of phospholipids and fat-soluble compounds (which cause off-flavors) into a benefit by using them as target molecules for selective removal. The solvent extraction process specifically targets these compounds, and their removal transforms the meal from an unfit product into a high-quality human food supplement with over 70% protein content and improved palatability.
3Quantity of substance
If guar meal is used for animal feed, then it provides high protein nutrition, but anti-nutritional factors reduce digestibility and nutrient utilization
Solution Approach 1:
The patent employs solvent extraction to remove anti-nutritional factors such as phospholipids and other compounds that interfere with digestion and nutrient absorption. By systematically extracting these harmful substances while preserving the protein content, the process produces meal with over 70% protein that has improved digestibility and reliability for both animal feed and human consumption.
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 process enhances protein content, improves digestibility, texture, and palatability, making the guar meal suitable for human consumption and animal feed, while reducing wastage and increasing commercial value.
Implementation Method 1
A process involving multiple solvent extractions and roasting/spray drying to achieve a high protein content of at least 70% in guar meal by removing anti-nutritional factors and impurities
Implementation Method 2
A process involving multiple solvent extractions and roasting/spray drying to achieve a high protein content of at least 70% in guar meal
Data Source
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AI summary
The present invention provides a simplified and innovative process of preparing High Protein Guar Meal, Guar Oil and Polysaccharide, Plant Based Protein Powder to improve its commercial value, utility by extraction of anti nutritional factor, fat and other impurities to achieve high level of protein percentage from the guar gum meal that can be used for human consumption, animal feed, etc.