Multiphase Edible Gel Structure for Whole-Cut Meat Analogues
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Solution Overview
Problem
Existing plant-based meat and seafood alternatives struggle to emulate the taste, texture, and appearance of real meat, particularly in producing whole-cut products, and lack processes to effectively mimic structural components like muscle, fat, and connective tissues.
Innovation Solution
A process involving the creation of a food analogue with multiple material phases using ingestible polymer compositions that are deposited and gelled to form a three-dimensional structure mimicking meat or seafood, utilizing nozzles to introduce additional phases within a first phase, followed by directional freezing and protein loading.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If basic formulations and untailored processes are used, then manufacturing complexity is reduced, but the ability to emulate taste, texture, and cooking behavior deteriorates
Solution Approach 1:
The patent divides the food analogue into multiple distinct phases (first phase, second phase, third phase) with different compositions and properties. Each phase represents different tissue types (muscle, fat, connective tissue) and is formed through separate deposition processes, allowing precise control over the structural and sensory characteristics of each component while maintaining overall manufacturability.
Solution Approach 2:
The patent applies different compositions and properties to different regions of the food analogue. The first phase has different compositional characteristics than the second and third phases, allowing each region to emulate specific tissue types with distinct taste, texture, and cooking behaviors. This local differentiation enables precise emulation of natural meat structures without requiring complex overall formulation.
2Manufacturing precision
If multiple phases are deposited using nozzle techniques, then structural realism is improved, but device complexity increases
Solution Approach 1:
The patent employs a nozzle-based deposition system that can be configured to deposit multiple different compositions through the same or similar nozzles. The nozzle system serves multiple functions: depositing the first phase, depositing the second phase, and depositing the third phase, thereby reducing the need for completely different deposition mechanisms for each phase and managing device complexity while achieving structural realism.
Solution Approach 2:
The patent forms the first phase before depositing the second and third phases. This preliminary formation of the base structure allows subsequent phases to be deposited in a controlled manner onto an existing framework, simplifying the overall deposition process. The first phase serves as a foundation that guides the placement of subsequent phases, reducing the complexity of coordinating multiple simultaneous deposition operations.
3Adaptability or versatility
If whole-cut meat analogues are produced, then consumer appeal is improved, but manufacturing difficulty increases
Solution Approach 1:
The patent creates whole-cut meat analogues by assembling multiple phases that represent different tissue types (muscle, fat, connective tissue) in a structured manner. Each phase is formed separately and then combined to create the complete whole-cut structure, making the manufacturing process manageable through segmentation while achieving the consumer-desired whole-cut appearance and texture.
Solution Approach 2:
The patent embeds multiple phases within each other to create the whole-cut structure. The second and third phases are deposited within or onto the first phase, creating a nested arrangement where different tissue types are integrated within the overall whole-cut structure. This nesting approach allows complex tissue differentiation to be achieved within a single manufacturable whole-cut product.
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 process enables the production of plant-based meat and seafood analogues with realistic appearances and structures, allowing for varied cooking profiles and flavor release, replicating the structural and visual characteristics of natural meat or seafood.
Implementation Method 1
providing an ingestible fluid or semi-fluid polymer composition configured to gel or viscosify under suitable conditions, said polymer composition forming a first phase
Implementation Method 2
depositing one or more ingestible composition within the first phase via a nozzle while passing the nozzle through the first phase
Implementation Method 3
subjecting the phases to suitable conditions for gelling or viscosifying one or more of the compositions
Data Source
AI summary
The present disclosure describes processes of producing a multi-phasic edible gel that resembles the appearance of a whole-cut muscle, such as steak, fish filet and the like. This edible gel is further processed into a plant-based meat or seafood alternative product.