Oat Bran Composition Viscosity Reduction via Shear Thinning
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing dairy alternatives, such as soy milk and almond milk, fail to adequately emulate the mouth feel and sensory attributes of dairy products, and often lack health benefits like low-calorie and heart health claims, even when using oat-based ingredients.
Innovation Solution
An oat bran composition is developed by creating a slurry with oat bran and water, applying high-intensity shear to reduce viscosity, and adjusting pH, which retains beta glucan content and provides desirable sensory properties without using hydrolysis, thereby creating a product that mimics dairy milk in taste and texture while supporting heart health claims.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If high-intensity shear is applied to oat bran slurry, then viscosity is reduced and mouth feel is improved, but processing complexity increases
Solution Approach 1:
The patent applies periodic high-intensity shear treatment to the oat bran slurry, using intermittent mixing cycles rather than continuous processing. This periodic action achieves the desired viscosity reduction and mouth feel improvement while allowing the system to reset between cycles, reducing overall processing complexity and energy requirements.
Solution Approach 2:
The patent changes key processing parameters including shear rate, temperature, and pH to optimize viscosity reduction. By systematically adjusting these parameters during processing, the patent achieves the desired mouth feel and sensory attributes without requiring overly complex processing equipment or multi-step procedures.
2Reliability
If oat bran concentrate is used to provide beta glucan, then heart health benefits are achieved, but viscosity and mouth feel deteriorate
Solution Approach 1:
The patent changes the physical and chemical parameters of the oat bran concentrate through controlled hydrolysis, pH adjustment, and thermal treatment. These parameter changes reduce the excessive viscosity and improve mouth feel while preserving the beta glucan content necessary for heart health benefits, thus resolving the contradiction between health benefits and sensory quality.
Solution Approach 2:
The patent creates a composite oat bran composition by combining oat bran concentrate with other ingredients and processing them together. This composite approach allows the beta glucan to maintain its health benefits while the overall composition achieves desirable viscosity and mouth feel characteristics through the synergistic interaction of multiple components.
3Adaptability or versatility
If existing dairy alternative methods are used, then product variety is achieved, but sensory attributes and mouth feel are insufficient
Solution Approach 1:
The patent develops a universal processing method that can be applied to various oat-based dairy alternatives. This multi-functional approach uses the same core steps (hydrolysis, shear treatment, pH adjustment) across different product formulations, ensuring consistent sensory attributes and mouth feel while maintaining the ability to create product variety through ingredient modifications.
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 method results in an oat bran composition with reduced viscosity and improved taste, maintaining heart health benefits and consumer acceptability, effectively addressing the sensory and health-related shortcomings of existing dairy alternatives.
Implementation Method 1
A second step comprises applying shear at a shear rate of at least 60,000 s−1 to the oat bran slurry for a time period sufficient to produce a reduced viscosity oat bran slurry comprising a second viscosity (measured at 70° C. and at a shear rate of 100 s−1). The second viscosity is at least about 40% lower than the first viscosity.
Implementation Method 2
The first step can also comprise combining the starting oat bran concentrate with an acid. For example, the starting oat bran concentrate can be combined with an organic acid.
Data Source
AI summary
Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.