Mycelium-Based Fat Encapsulation for Controlled Release
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
There is a pressing need for innovative fat delivery platforms that can replicate the sensory and structural properties of traditional fats in alternative plant-based foods and cosmetics, while addressing environmental sustainability, health, and ethical concerns.
Innovation Solution
The use of modified fungal pellets that incorporate exogenous fats and/or oils within their mycelium hyphae or interstitial spaces, which can be encapsulated with emulsions, oleogels, or hydrocolloids to control nutrient release and enhance sensory properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional animal-based fats and oils are used in food and cosmetic products, then the desired sensory properties, structure, and texture are achieved, but environmental sustainability and ethical concerns are worsened
Solution Approach 1:
The patent changes the source parameter of fats from animal-based to plant-based or microbial alternatives, while maintaining the functional parameters (sensory properties, structure, texture) through controlled release mechanisms and formulation adjustments
Solution Approach 2:
The patent introduces encapsulation systems as intermediaries between the alternative fat sources and the final product, allowing controlled release and interaction with food matrices or cosmetic formulations to achieve desired sensory properties
2Object-affected harmful factors
If alternative plant-based fats and oils are used to address environmental and ethical concerns, then sustainability and ethics are improved, but the ability to replicate traditional fat properties deteriorates
Solution Approach 1:
The patent segments the fat delivery system into multiple functional components: encapsulation materials, controlled release mechanisms, and interaction with food matrices or cosmetic formulations, allowing each component to be optimized for specific functions
Solution Approach 2:
The patent introduces dynamic controlled release mechanisms that allow the alternative fats to be released at specific rates and conditions, enabling the system to adapt and respond to different application scenarios to achieve desired sensory properties
3Duration of action of moving object
If fats and oils are incorporated into fungal pellets for controlled release, then nutrient release control is improved, but the complexity of the delivery system worsens
Solution Approach 1:
The patent merges the fat or oil directly into the fungal pellet matrix during growth, combining the delivery vehicle and the payload into a single integrated structure, thereby reducing overall system complexity while maintaining controlled release functionality
Solution Approach 2:
The fungal pellet serves its own function as both the delivery vehicle and the release mechanism, utilizing the natural growth and decomposition processes of the fungus to control the release of incorporated fats and nutrients without requiring external control systems
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
This approach allows for the creation of plant-based food and cosmetic products with controlled nutrient release, improved sensory attributes, and enhanced environmental sustainability, while meeting health and ethical standards.
Implementation Method 1
The fungal pellet may contain fats and/or oils in the fungal pellet or more particularly, within mycelium hyphae
Implementation Method 2
The fungal pellets may contain additional fats and/or oils absorbed into the interstitial space of the fungal pellet
Implementation Method 3
The fungal pellets may contain an emulsion, and/or an oleogel, and/or a hydrocolloid containing fats and/or oils
Implementation Method 4
The fungal pellets may contain an emulsion, and/or an oleogel, and/or a hydrocolloid containing fats and/or oils
Data Source
AI summary
Novel fungal food and cosmetic products and methods of creating them are disclosed with the products having various textures, flavors, and biologic activities. These fungal foods and cosmetic products have controlled nutrient release. An exemplary process uses fungal biomass fat and/or oil encapsulation to control the texture, flavor, nutrient characteristics, product performance characteristics and nutrient release. The fat and/or oil encapsulation can be used with other methods to create a wide array of products with novel flavors, textures, and nutrient characteristics, and the products can be modified depending on the intended application.