Microalgae Flour Granules Replace Allergens in Baked Products
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Solution Overview
Problem
Existing bread products often contain allergenic ingredients like eggs and dairy, which can cause severe reactions, and lack alternatives that maintain organoleptic qualities and are easily scalable for large production.
Innovation Solution
Microalgae flour granules with specific particle size distribution, flow, and wettability properties are used to replace eggs, milk, and animal/vegetable fats in bread products, retaining taste and texture while being free from allergens.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional bread products use eggs and dairy ingredients, then organoleptic qualities (taste, texture) are improved, but allergen content increases causing severe reactions
Solution Approach 1:
The patent changes the chemical composition parameters by replacing traditional allergenic ingredients (eggs, dairy) with microalgae flour, which has different nutritional and functional properties. This substitution maintains the functional requirements for bread-making while eliminating allergens, resolving the contradiction between organoleptic quality and allergen content
Solution Approach 2:
The patent uses microalgae flour as a readily available, cost-effective alternative to traditional ingredients. Microalgae can be produced rapidly and incorporated into bread products without complex processing, providing an economical solution that eliminates allergens while maintaining product quality
2Object-affected harmful factors
If microalgae flour is used to replace allergenic ingredients, then allergen-free products are produced, but maintaining organoleptic qualities and scalability becomes challenging
Solution Approach 1:
The patent demonstrates that microalgae flour serves multiple functions simultaneously: it acts as a protein source, fat substitute, thickening agent, and flavor enhancer. This multi-functionality allows it to replace multiple allergenic ingredients (eggs, dairy, fats) with a single ingredient, simplifying the formulation and scaling process while maintaining organoleptic qualities
Solution Approach 2:
The patent uses composite material formulation by combining microalgae flour with standard bread ingredients in specific proportions. This composite approach allows optimization of the recipe to achieve desired texture, taste, and scalability while maintaining allergen-free status
3Quantity of substance
If complex bread products contain multiple ingredients (eggs, milk, butter), then nutritional quality and taste are improved, but the number of allergens increases
Solution Approach 1:
The patent extracts and removes the harmful allergenic components (eggs, milk, butter) from the bread formulation while retaining the nutritional and functional benefits through substitution with microalgae flour. This extraction approach eliminates multiple allergens while preserving nutritional quality
Data Source
AI summary
The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is completely or partially replaced with microalgal flour. The novel cooking product can in some cases be consumed by allergic and/or vegetarian persons. The invention also relates to the method for the production of said cooking product.