Microalgae Flour in Fried Products Reducing Fat Content
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional methods for reducing the fat content in fried products like donuts result in products with inferior texture and taste, and existing solutions fail to achieve a significant caloric reduction while maintaining organoleptic qualities.
Innovation Solution
Incorporating microalgae flour into the composition of fried products, which partially or completely replaces traditional fats, thereby reducing the fat content by up to 55% while retaining the taste, texture, and visual appeal.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional fats are used in fried product composition, then the organoleptic qualities (taste, texture, aroma) are maintained, but the fat content and caloric load are high
Solution Approach 1:
The patent changes the chemical composition parameters by replacing traditional fats with microalgae flour, which has different nutritional and functional properties. This substitution maintains the necessary fat content for organoleptic qualities while reducing the specific type of fat (saturated and trans fats) to improve health benefits
Solution Approach 2:
The patent uses a composite material approach by combining microalgae flour with traditional flour and other ingredients. This composite composition allows the microalgae to provide beneficial lipids and proteins while the traditional ingredients maintain the structural and sensory properties of the fried product
2Quantity of substance
If fat content is reduced in fried products, then the caloric load decreases, but the texture and taste quality deteriorate
Solution Approach 1:
The patent modifies the nutritional parameters by using microalgae flour with a different macronutrient profile (higher protein, different lipid composition). This allows reduction of caloric load from traditional fats while the microalgae components compensate for texture and taste maintenance through alternative mechanisms
Solution Approach 2:
The microalgae flour acts as an intermediary substance that bridges the gap between fat reduction and quality maintenance. It provides alternative functional properties (proteins, fibers, unsaturated lipids) that can compensate for the reduced traditional fat content while improving or maintaining sensory attributes
3Ease of manufacture
If conventional frying process is used, then the characteristic texture and flavor are achieved, but trans fats are formed and health benefits are reduced
Solution Approach 1:
The patent converts the potential harm of frying by using microalgae flour that is rich in unsaturated fatty acids and antioxidants. These components can actually protect against the formation of harmful trans fats during frying while maintaining the desirable crispy texture and golden color through alternative chemical pathways
Solution Approach 2:
The patent changes the chemical composition parameters of the dough by incorporating microalgae flour with different lipid profiles. This modification alters the frying behavior and chemical reactions during cooking, reducing trans fat formation while preserving the characteristic texture through different mechanisms
Data Source
AI summary
The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, seaweed meal and a drinkable liquid and having a low fat content relative to the standard composition of said fried product. The invention also concerns the method for producing said fried products.