Protein Microgel-Hydrogel Fat Replacer for Oral Lubrication
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Solution Overview
Problem
Existing fat replacers fail to mimic the lubrication and mouthfeel of full-fat emulsions due to neglecting oral lubrication aspects, leading to poor taste and texture performance, and often contain oils that cause agglomeration, oxidative rancidity, and regulatory issues.
Innovation Solution
An oil-free additive formulation comprising a proteinaceous microgel and a biopolymeric hydrogel, where one is positively charged and the other is negatively charged, associated with the outer surface of the microgel, to enhance mouthfeel and reduce astringency without adding oils.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional multiple compounding processes are used to incorporate hydrophobic ingredients, then ingredient incorporation is attempted, but the process becomes time-consuming and costly with inconsistent results
Solution Approach 1:
The invention segments the compounding process by pre-forming hydrophobic ingredient pellets with specific surface properties before incorporation into the polymer matrix. This segmentation allows the hydrophobic ingredients to be pre-processed and optimized separately, then efficiently incorporated in a single step rather than through multiple sequential compounding processes.
Solution Approach 2:
The invention applies preliminary action by pre-treating the hydrophobic ingredients with surface modifiers or coatings before incorporation. This preliminary surface treatment enhances compatibility and dispersion during the single-stage compounding process, eliminating the need for subsequent processing steps to achieve proper incorporation.
2Quantity of substance
If conventional mixing methods are used, then hydrophobic ingredients are incorporated, but dispersion is inconsistent and ingredient clumping occurs
Solution Approach 1:
The invention applies local quality by treating the surface of hydrophobic ingredient particles with specific surface modifiers or coatings that enhance their compatibility with the polymer matrix. This localized surface treatment improves dispersion uniformity and prevents clumping during mixing, achieving consistent distribution throughout the composite material.
Solution Approach 2:
The invention introduces surface modifiers or coupling agents as intermediary substances between the hydrophobic ingredients and the polymer matrix. These intermediaries improve interfacial compatibility and promote uniform dispersion by reducing aggregation, thereby achieving consistent ingredient distribution without clumping.
3Quantity of substance
If multiple compounding steps are implemented, then ingredient incorporation is achieved, but production efficiency decreases and costs increase
Solution Approach 1:
The invention merges multiple compounding steps into a single-stage process by pre-forming hydrophobic ingredient pellets with optimized surface properties. This consolidation maintains complete ingredient incorporation while eliminating intermediate processing steps, thereby improving production efficiency and reducing manufacturing costs.
Solution Approach 2:
The invention applies preliminary action by pre-processing hydrophobic ingredients into pellets with enhanced surface characteristics before the main compounding step. This preliminary preparation ensures complete incorporation in a single pass, eliminating the need for multiple compounding cycles and thereby increasing productivity.
Data Source
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AI summary
This invention relates to a food product comprising an additive formulation, the additive formulation comprising a proteinaceous microgel and a biopolymeric hydrogel. The invention also relates to methods for preparing such food products. The invention also relates to a use of an additive formulation as a fat replacement and/or an astringency reducer and/or a mouthfeel enhancer, the additive formulation comprising a proteinaceous microgel and a biopolymeric hydrogel.