Non-Dairy Base Mixture Emulsion Control
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Solution Overview
Problem
Current methods for producing non-dairy products lack consistency in micelle concentrations and functionality, relying on natural micelles in animal milk, which can vary and require large batch filtration, making it difficult to replicate traditional dairy products effectively.
Innovation Solution
A non-dairy base mixture composition including water, salt, calcium, plant-extracted proteins, starches, and fats, which are mixed and processed to form a stable emulsion, allowing for the creation of various non-dairy products with controlled micelle formation and consistent concentrations, mimicking the properties of dairy products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If natural micelles in animal milk are used, then micelle functionality is achieved, but micelle concentration consistency deteriorates and large batch filtration is required
Solution Approach 1:
The patent changes the fundamental parameter of micelle formation from natural extraction to controlled synthesis. By adjusting parameters such as protein concentration, calcium content, pH, and temperature during processing, the invention achieves consistent micelle concentrations without requiring filtration of natural milk batches.
Solution Approach 2:
The invention extracts the essential functional components (proteins, fats, calcium) from natural milk and reconstructs micelles through controlled processing. This allows separation of the desired micelle functionality from the variability inherent in natural milk batches, eliminating the need for large-scale filtration.
2Manufacturing precision
If large batch filtration is used, then micelle concentration is adjusted, but production complexity and time increase
Solution Approach 1:
The invention performs preliminary action by controlling micelle formation during the processing stage rather than requiring subsequent filtration. By establishing proper protein-fat-calcium interactions and micelle structure during heating and cooling phases, the desired concentration is achieved before packaging, eliminating complex filtration equipment and steps.
3Adaptability or versatility
If natural milk variability is accepted, then product diversity is maintained, but replication of traditional dairy properties deteriorates
Solution Approach 1:
The patent uses parameter changes to replicate traditional dairy properties precisely. By controlling protein denaturation temperature, calcium addition timing, pH levels, and cooling rates, the invention recreates the specific structural and functional properties of traditional dairy products consistently, regardless of natural milk variability.
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
Enables the production of non-dairy products with consistent micelle concentrations and functionalities, allowing for the creation of a wide range of dairy alternatives with targeted flavor, texture, and characteristics similar to traditional dairy products, such as milk, cheese, and ice cream, without the need for large batch filtration.
Implementation Method 1
a proportion of plant-extracted proteins configured to form a barrier between the aqueous phase and oil droplets of an oil phase
Implementation Method 2
a proportion of plant-extracted proteins configured to form a barrier between the aqueous phase and oil droplets of an oil phase
Implementation Method 3
a proportion of starches configured to stabilize the aqueous phase
Implementation Method 4
enables the production of non-dairy products with consistent micelle concentrations and functionalities
Implementation Method 5
a proportion of calcium dissolved in the aqueous phase
Data Source
AI summary
A method for generating a non-dairy base mixture includes: mixing an amount of salt and an amount of calcium into a volume of water to generate a first mixture; mixing an amount of starches, an amount of plant-extracted proteins, and an amount of stabilizing agents into the first mixture to form a second mixture, the amount of plant-extracted proteins defining a protein ratio corresponding to a target functionality and a target flavor profile; during a blending period, regulating temperature of the second mixture within a first temperature range and blending a volume of oil into the second mixture to form an emulsion; pasteurizing the emulsion at temperatures within a second temperature range and for a target duration; and homogenizing the emulsion at temperatures within a third temperature range to form the non-dairy base mixture configured to form a consumable, non-dairy product exhibiting the target functionality and the target flavor profile.