Microbial Protein Food Compositions for Meat-Like Texture
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Solution Overview
Problem
There is a growing demand for protein-rich food alternatives that mimic the texture and flavor of meat without the unhealthy components and environmental impacts associated with animal agriculture.
Innovation Solution
Cultivating chemoautotrophic microorganisms, such as Cupriavidus necator, in bioreactors using hydrogen, carbon dioxide, and oxygen, and processing the resulting biomass into high-protein products like single cell protein, cell lysate, and peptides, which are then combined with edible ingredients to create artificial meat products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional animal agriculture is used to produce meat, then protein-rich food with desirable texture and flavor is obtained, but unhealthy components (saturated fats and cholesterol) and harmful environmental effects are introduced
Solution Approach 1:
The patent extracts and isolates only the beneficial protein components from microorganisms through cell lysis and filtration, separating them from unwanted components. This allows obtaining high-protein products without saturated fats and cholesterol that are present in animal meat.
Solution Approach 2:
The patent creates artificial meat products that copy the textural and flavor characteristics of animal meat using microbially produced proteins. The protein products are processed to mimic the functional properties of meat proteins without using animal sources.
2Quantity of substance
If traditional animal agriculture is used to produce meat, then protein-rich food is obtained, but harmful environmental effects are introduced
Solution Approach 1:
The patent uses microorganisms that can grow on simple carbon sources like glucose or carbon monoxide, converting these directly into protein-rich biomass. This self-sustaining biological production system eliminates the need for resource-intensive animal agriculture and reduces environmental impacts.
Solution Approach 2:
The patent changes the production parameters from animal-based systems to microorganism-based systems, using controlled bioreactor conditions to optimize protein production. This fundamental parameter change enables sustainable protein production with minimal environmental footprint.
3Object-generated harmful factors
If microorganisms are cultivated to produce protein products, then high-protein meat alternatives are obtained without unhealthy components, but process complexity increases
Solution Approach 1:
The patent divides the production process into distinct modular stages: microbial cultivation in bioreactors, cell harvesting, cell lysis, protein extraction, and product formulation. This segmentation allows each step to be optimized independently and simplifies the overall complex process.
Solution Approach 2:
The patent uses intermediate products such as cell lysates and protein extracts as mediators between the living microorganisms and the final food product. These intermediates facilitate the transition from biological production to food manufacturing while maintaining product quality.
4Manufacturing precision
If proteins are hydrolyzed to create peptides and free amino acids, then desired chain lengths and functional properties are achieved, but manufacturing complexity increases
Solution Approach 1:
The patent employs controlled hydrolysis processes that can be adjusted in time and intensity to achieve desired peptide chain lengths. By controlling the duration and conditions of hydrolysis, specific peptide profiles are obtained for different functional applications.
Solution Approach 2:
The patent changes physical and chemical parameters during hydrolysis (temperature, pH, enzyme selection, time) to precisely control peptide chain length and distribution. These parameter adjustments enable tailoring of protein products for specific functional requirements.
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 resulting products provide a high-protein, meat-like texture and flavor while avoiding saturated fats and cholesterol, offering a sustainable alternative to traditional meat.
Implementation Method 1
a gas composition is introduced into the bioreactor that contains a carbon and/or energy source for growth of a chemoautotrophic microorganism. In one embodiment, the gas composition comprises hydrogen, carbon dioxide, and oxygen for growth of an oxyhydrogen microorganism
Implementation Method 2
treating the freed organic molecules to break down the bonds between at least some of the proteins' amino acids to create peptides with a desired chain length
Data Source
AI summary
Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated. Artificial meat products are provided that include microbial protein in place of animal protein.