Interesterified Fat Emulsion for Juicy Minced Meat Substitutes
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing meat substitutes struggle to mimic the fibrous qualities and organoleptic properties of animal muscle fiber, and their production efficiency is suboptimal, particularly in minced meat substitutes.
Innovation Solution
A meat substitute product comprising a texturized protein ingredient and an emulsion with a randomly interesterified vegetable fat, which includes a binding agent, liquid oil, and water, where the powdered vegetable fat has a specific ratio of saturated fatty acids, enhances the textural and sensorial qualities and improves production efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional emulsions are used in meat substitutes, then the basic binding function is achieved, but the organoleptic properties (juiciness, firmness, graininess) and production efficiency remain suboptimal
Solution Approach 1:
The patent applies parameter changes by specifying a particular fatty acid composition ratio (C12-C14 to C16-C22 saturated fatty acids from 0.30 to 1.00) and using randomly interesterified vegetable fat, which alters the physical and chemical properties of the emulsion to simultaneously improve organoleptic qualities and production efficiency
Solution Approach 2:
The invention uses a composite emulsion system combining binding agents, liquid oils, powdered vegetable fat with specific fatty acid profiles, and water, creating a multi-component material that achieves both improved sensory properties and manufacturing performance
2Reliability
If the fat composition is changed to improve texture and juiciness, then organoleptic properties are enhanced, but the complexity of formulation and manufacturing increases
Solution Approach 1:
The patent simplifies formulation complexity by defining specific parameter ranges for fatty acid composition (C12-C14 to C16-C22 ratio of 0.30 to 1.00) and emulsion content (20-50 wt.%), providing clear guidelines that reduce formulation uncertainty while achieving desired texture quality
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 emulsion with randomly interesterified vegetable fat improves the juiciness, firmness, and graininess of meat substitutes while reducing preparation losses and equipment cleaning difficulties, thus enhancing the overall quality and efficiency of minced meat substitutes.
Implementation Method 1
the powdered vegetable fat is a randomly interesterified fat having a fatty acid moiety comprising saturated fatty acids with a carbon chain length of 12 to 22 (C12-C22), and having a ratio of saturated fatty acids with a carbon chain length of 12 and 14 (C12-C14) over saturated fatty acids with a carbon chain length of from 16 to 22 (C16-C22) of from 0.30 to 1.00
Implementation Method 2
an emulsion that is comprising: a binding agent, a liquid oil, a powdered vegetable fat, and water
Data Source
AI summary
The present invention relates to a meat substitute product comprising a texturized protein ingredient and an emulsion that is comprising a binding agent, a liquid oil, water and a powdered vegetable fat having that is a randomly interesterified and is having fatty acid moiety comprising saturated fatty acids with a carbon chain length of 12 to 22 (C12-C22), and having a ratio of saturated fatty acids with a carbon chain length of 12 and 14 (C12-C14) over saturated fatty acids with a carbon chain length of from 16 to 22 (C16-C22) of from 0.30 to 1.00, and wherein the emulsion is present in an amount of from 20 to 50 wt. %, from 25 to 45 wt. %, or from 30 to 40 wt. % on total weight of the meat substitute product. It further relates to the process for preparing the meat substitute product.