Non-Hydrogenated Vegetable Fat Meat Analogue Texture
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Meat analogue products often require cooking to achieve desirable organoleptic properties, but existing formulations may not consistently deliver acceptable texture and mouthfeel due to suboptimal protein and fat compositions.
Innovation Solution
A meat analogue product comprising 10-60% vegetable protein, at least 0.1% binding agent, 10-60% water, and 5-40% non-hydrogenated vegetable fat with a saturated fatty acid content of at least 40% and a solid fat content at 20°C of at least 20%, which improves sensory properties and processing ease.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional vegetable fats with lower saturated fatty acid content are used, then the product is easier to process and less unhealthy, but the organoleptic properties (firmness, cohesiveness, springiness, mouthfeel) are insufficient
Solution Approach 1:
The patent changes the physical and chemical parameters of the vegetable fat by specifying a saturated fatty acid content of at least 40% and a solid fat content at 20°C of at least 20%. This parameter change transforms the fat's functionality to provide adequate firmness, cohesiveness, and springiness while remaining processable without hydrogenation.
Solution Approach 2:
The patent creates a composite fat system by combining specific vegetable fats with particular fatty acid profiles (at least 40% saturated) to achieve a balance between organoleptic properties and processing characteristics. This composite approach allows the fat to function as both a structural support and a processing-friendly ingredient.
2Object-affected harmful factors
If non-hydrogenated vegetable fat is used, then the product is healthier, but achieving adequate firmness and cohesiveness becomes more difficult
Solution Approach 1:
The patent achieves the desired firmness and cohesiveness in non-hydrogenated vegetable fat by changing the fatty acid composition parameters - specifically requiring at least 40% saturated fatty acids and at least 20% solid fat content at 20°C. This allows the fat to provide structural support without requiring hydrogenation.
Solution Approach 2:
The patent replaces expensive or complex hydrogenated fats with simpler non-hydrogenated vegetable fats that have specific fatty acid profiles. This substitution maintains or improves healthiness while achieving the required functional properties through careful selection of the vegetable fat source.
3Manufacturing precision
If more vegetable protein is added to improve texture, then the protein structure improves, but the fat content must be reduced which negatively impacts organoleptic properties
Solution Approach 1:
The patent optimizes the fat component by changing its fatty acid composition parameters (at least 40% saturated, at least 20% solid fat at 20°C), which allows for improved mouthfeel and organoleptic properties without requiring excessive protein content. This parameter optimization in the fat phase compensates for and enhances the texturization achieved through protein structure.
Data Source
AI summary
The invention provides a meat analogue product comprising from 10-60% by weight vegetable protein, at least 0.1% by weight of binding agent, from 10-60% by weight of water, and from 5-40% by weight of non-hydrogenated vegetable fat; wherein the non-hydrogenated vegetable fat has a saturated fatty acid (SAFA) content of at least 40% by weight, and a solid fat content (SFC) at 20° C. of at least 20%. The invention also provides a method for making the meat analogue product.