Leguminous Protein Beverage Powder Texture Optimization
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Solution Overview
Problem
Existing leguminous protein powders for beverages often lack creaminess and are prone to chalkiness, and they require additional ingredients like hydrocolloids and emulsifiers to achieve desired textures, which can increase formulation complexity.
Innovation Solution
A new powder preparation for beverages using a leguminous protein extract with a protein content of 75% or higher, characterized by specific properties such as a Turbiscan Stability Index below 5.0 and a rheometer viscosity between 0.40 and 0.75 Pa.s, which improves texture, stability, and reduces foaming without the need for hydrocolloids or emulsifiers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If leguminous protein powders are used in powder mix formulations, then the formulation avoids animal proteins and their drawbacks, but the texture in the mouth shows lower creaminess, lower mouthfeel, and higher chalkiness
Solution Approach 1:
The patent applies parameter changes by controlling the particle size distribution of leguminous protein powder within specific ranges (D10: 5-20 μm, D50: 20-40 μm, D90: 40-80 μm) and adjusting moisture content to 2-8%. These parameter optimizations improve creaminess and mouthfeel while reducing chalkiness, resolving the sensory texture quality issue without compromising the plant-based protein advantage
2Manufacturing precision
If additional ingredients like hydrocolloids and emulsifiers are added to improve texture, then creaminess and mouthfeel are enhanced, but the formulation complexity increases
Solution Approach 1:
The patent extracts and eliminates the need for additional hydrocolloids and emulsifiers by optimizing the leguminous protein powder's intrinsic properties through particle size control and moisture adjustment. This extraction approach removes unnecessary ingredients while maintaining improved sensory texture quality, thereby reducing formulation complexity
3Ease of operation
If protein powder is suspended in water for beverage preparation, then the beverage can be consumed, but the protein may settle during standing time and foam occurs during shaking
Solution Approach 1:
The patent applies preliminary action by pre-optimizing the leguminous protein powder's particle size distribution and moisture content before beverage preparation. This preliminary optimization ensures that the powder maintains stable suspension during standing and minimizes foaming during shaking, resolving the suspension stability issue while keeping the beverage preparation process simple
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 new powder preparation achieves enhanced creaminess, reduced chalkiness, and improved suspensibility in water, resulting in a more desirable mouthfeel and texture for beverage powders, while simplifying the formulation by eliminating the need for additional thickeners and stabilizers.
Implementation Method 1
the powder is suspended by shaking. Foaming occurs during that step. The shaker is then allowed to stand, so that the foam quantity reduces.
Implementation Method 2
a rheometer viscosity going from 0.40 to 0.75 Pa.s, the viscosity being determined at 20°C, with a shear rate of 40s-1
Data Source
Figure 1~3
Figure 4~5
AI summary
The invention relates to a powder preparation for beverages comprising a leguminous protein extract, wherein the leguminous protein extract has a protein content, expressed on dry weight basis of the extract, of 75% or higher, a dry matter ranging from 90 to 100%, wherein the protein extract has a Turbiscan Stability Index TSI at the Middle Region TSIMR below 5.0 and a rheometer viscosity going from 0.40 to 0.75 Pa.s, the viscosity being determined at 20°C, with a shear rate of 40s-1, on an aqueous suspension having 15% weight of dry matter.