Instant Food Texturizing Particles with Microfibrillated Cellulose
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Solution Overview
Problem
Microfibrillated cellulose (MFC) in dry instant food products can introduce a chalky or gritty mouthfeel due to the presence of dense, water-insoluble particles, particularly in savory products where high ionic strength suppresses swelling, making it difficult to achieve a smooth texture upon reconstitution.
Innovation Solution
A particulate instant food product comprising 1-99 wt.% texturizing particles with a diameter of 0.5-5,000 micrometers, containing at least 3 wt.% MFC and at least 20 wt.% water-soluble filler, where MFC and the filler together represent at least 40 wt.% of the particles, which can be easily dispersed in hot and cold aqueous liquids to provide a creamy or pulpy mouthfeel without the chalky texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If microfibrillated cellulose is used in dry instant food products, then texturizing properties are improved, but chalky or gritty mouthfeel is introduced
Solution Approach 1:
The patent combines microfibrillated cellulose (MFC) with water-soluble fillers (such as maltodextrin, sucrose, or starch) in a composite particle system. The MFC provides texturizing properties while the water-soluble filler prevents chalky mouthfeel by dissolving in reconstitution water, creating a smooth texture. This composite approach allows both materials to contribute their beneficial properties while mitigating their individual drawbacks.
Solution Approach 2:
The patent controls the particle size of the composite particles within a specific range (0.5-5,000 micrometers, preferably 1-100 micrometers) and adjusts the composition ratios (MFC:water-soluble filler from 1:9 to 9:1). By optimizing these parameters, the particles achieve proper hydration and dispersion characteristics that provide smooth texture without gritty sensation.
2Object-generated harmful factors
If high ionic strength is present in savory products, then product flavor is enhanced, but MFC swelling is suppressed
Solution Approach 1:
The water-soluble filler acts as an intermediary that facilitates MFC hydration even in high ionic strength environments. When the composite particles are reconstituted, the water-soluble filler dissolves first, creating a local environment that allows MFC to swell and hydrate properly, thereby maintaining texturizing properties in savory products with high salt or other ionic content.
Solution Approach 2:
The patent adjusts the composition parameters of the composite particles, specifically optimizing the ratio of MFC to water-soluble filler and controlling particle size, to ensure proper swelling behavior in high ionic strength conditions while maintaining the desired flavor profile.
3Object-affected harmful factors
If texturizing particles are made smooth and creamy, then mouthfeel is improved, but particle density decreases
Solution Approach 1:
The composite particle structure combines dense MFC cores with water-soluble filler matrices. This configuration allows the particles to maintain sufficient density for proper suspension and texture while the water-soluble filler component ensures smooth dispersion and creamy mouthfeel upon reconstitution.
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 combination of MFC and water-soluble filler in the texturizing particles creates soft, hydrated particles that impart a smooth and creamy or pulpy mouthfeel upon reconstitution, enhancing the texture of instant food products without the gritty sensation, and can increase viscosity when subjected to high shear homogenization.
Implementation Method 1
The combination of MFC and water-soluble filler in the texturizing particles creates soft, hydrated particles that impart a smooth and creamy or pulpy mouthfeel upon reconstitution
Data Source
AI summary
The invention relates to a particulate instant food product comprising 1-99 wt.% of texturizing particles having a diameter in the range of 0.5-5,000 micrometer and comprising: • at least 3 wt.% of MFC; • at least 20 wt.% of water-soluble filler; and • less than 12 wt.% water; wherein the MFC and the water-soluble filler together represent at least 40 wt.% of the texturizing particles. The texturizing particles contained in the instant food product of the present invention offer the advantage that they can easily be dispersed in hot and cold aqueous liquids and in that they impart a creamy, smooth or pulpy mouthfeel, depending on the diameter and microstructure of the texturizing particles.