Micellar Casein Nutritional Liquids With Catechins Against Cold Gelation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The production of high protein nutritional products containing micellar casein is limited by processing difficulties due to cold gelation or cold thickening, leading to undesired clogging during processing and storage, which can give consumers the impression of a defective product.
Innovation Solution
Incorporation of catechin compounds, such as epicatechin, gallocatechin, and epigallocatechin gallate, into the nutritional liquid to prevent cold gelation and reduce viscosity at refrigeration temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If micellar casein is used as the major protein source to achieve high protein content, then nutritional value is improved, but cold gelation occurs leading to increased viscosity and processing difficulties
Solution Approach 1:
Catechin compounds are introduced as intermediary substances that mediate between micellar casein molecules, preventing their aggregation at low temperatures. The catechin compounds interact with casein micelles through specific molecular mechanisms, acting as a protective intermediary that maintains product flowability while preserving high protein content.
Solution Approach 2:
The invention changes the chemical composition parameters of the nutritional liquid by adding catechin compounds at specific concentrations (0.01-10 g/L). This parameter change modifies the physical-chemical properties of the protein solution, specifically preventing cold gelation and maintaining viscosity within acceptable ranges for processing and consumer acceptance.
2Quantity of substance
If micellar casein is used to provide high protein content, then nutritional benefits are improved, but cold thickening occurs giving consumers impression of defective product
Solution Approach 1:
Catechin compounds serve as protective intermediaries that prevent direct unfavorable interactions between casein micelles at refrigeration temperatures. These compounds bind to casein surfaces, creating a protective layer that prevents the formation of gel-like structures that would otherwise occur upon cooling.
Solution Approach 2:
The invention converts the potentially harmful cold thickening effect into a beneficial stable product by using catechin compounds. The catechins modify the protein-solvent interactions in such a way that the cold temperature, which would normally cause gelation, instead maintains product stability and flowability.
3Ease of manufacture
If catechin compounds are added to prevent cold gelation, then processing ease is improved, but product composition complexity increases
Solution Approach 1:
The invention uses catechin compounds at relatively low concentrations (0.01-10 g/L) where their primary function is to prevent cold gelation during processing and storage. These compounds serve their protective purpose effectively at low levels without requiring complex formulation strategies or large amounts of additional ingredients.
Solution Approach 2:
The invention achieves processing improvements through a simple parameter change - adding catechin compounds at specific low concentrations. This single compositional adjustment sufficiently modifies the thermal and rheological properties of the product to prevent cold gelation, avoiding the need for complex multi-component formulations or elaborate processing equipment.
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 incorporation of catechin compounds effectively prevents cold gelation and maintains viscosity, allowing for the production and handling of high protein nutritional liquids with improved stability and consumer acceptance.
Implementation Method 1
WO 2011/112075 A1 suggests that the viscosity and the transparency of such dairy products can be controlled independently of each other by the use of one or more chelating agents selected from the group of a phosphoric acid, citric acid, a soluble phosphate salt, a soluble citrate salt, or a mixture thereof.
Data Source
Figure 1(A)~1(D)
Figure 2
Figure 3
AI summary
The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with catechin-compounds and a method of their production. The invention particularly provides such high protein liquids having a reduced viscosity and a reduced tendency to coldgelation.