Pea-Oat Protein Powder Composition for Acid-Stable Reconstitution
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Solution Overview
Problem
Existing plant-based powders face challenges in achieving high protein and fiber content with good nutritional and taste profiles, while maintaining stability and ease of reconstitution, especially in acidic environments like coffee, and often result in unpleasant tastes and sedimentation.
Innovation Solution
A spray-dried beverage or food powder composition comprising 10-35% pea protein, 2-15% other plant protein, 3-8% fibers, 0-30% vegetable oil, and optional stabilizing salts, with a method involving enzymatic treatment to break down starch and fibers, ensuring high protein content, instant reconstitution, and stability in hard water.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If plant-based powders are formulated with high protein content, then nutritional value is improved, but reconstitution properties deteriorate and sedimentation occurs
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of plant proteins through enzymatic treatment (proteolysis) and controlled aggregation. This transforms the protein structure to achieve optimal solubility and reconstitution properties while maintaining high protein content (30-80% dry matter basis). The enzymatic modification changes the molecular weight distribution and surface properties of proteins, enabling them to disperse uniformly in liquid without sedimentation.
Solution Approach 2:
The patent creates composite material structures by forming controlled aggregates of protein molecules with specific size distributions (0.1-100 micrometers). These composite structures combine multiple protein molecules into optimized assemblies that maintain high nutritional value while improving flowability and reconstitution. The composite approach allows simultaneous optimization of protein content, texture, and dissolution properties.
2Quantity of substance
If fiber content is increased in plant-based powders, then nutritional profile is improved, but taste profile deteriorates and texture becomes unpleasant
Solution Approach 1:
The patent applies local quality by selectively modifying specific components of the fiber matrix through enzymatic treatment while preserving the overall fiber structure and nutritional benefits. The proteolytic enzymes act locally on protein-fiber interfaces, improving dispersibility and reducing bitter tastes without degrading the fiber content itself. This localized modification allows high fiber retention (10-50% of dry matter) while minimizing negative sensory effects.
3Adaptability or versatility
If plant proteins are used to replace dairy proteins, then dairy-free formulation is achieved, but taste becomes bitter and astringent
Solution Approach 1:
The patent applies preliminary action by performing enzymatic pretreatment of plant proteins before final product formulation. The proteolytic enzymes pre-modify the protein structures to reduce bitter and astringent compounds, creating a more palatable base for dairy alternative products. This preliminary modification prevents the development of unpleasant tastes during storage and processing, enabling successful dairy-free formulations.
Solution Approach 2:
The patent changes the chemical parameters of plant proteins through controlled enzymatic hydrolysis, modifying amino acid exposure and peptide bond structures. This parameter change reduces the formation of bitter-tasting peptides and astringent phenolic-protein complexes, while maintaining the functional properties needed for dairy alternative applications. The controlled parameter modification allows taste optimization without sacrificing protein functionality.
4Quantity of substance
If powder is formulated for high protein content, then nutritional equivalence to dairy is improved, but stability in acidic liquids deteriorates and flocculation occurs
Solution Approach 1:
The patent applies parameter changes by modifying the isoelectric point and surface charge properties of plant proteins through enzymatic treatment. This parameter modification enhances protein stability in acidic environments by reducing electrostatic attraction between protein molecules, thereby preventing flocculation when the powder is mixed with acidic liquids like coffee or fruit juices. The treated proteins maintain stable dispersion across a broader pH range.
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 composition achieves high protein and fiber content with excellent reconstitution properties, stability in acidic liquids, and a pleasant taste, without sedimentation or flocculation, providing a clean-label product with nutritional equivalence to dairy alternatives.
Implementation Method 1
a method involving enzymatic treatment to break down starch and fibers
Implementation Method 2
spray drying the mixture to obtain a beverage powder
Data Source
AI summary
The present invention relates to a spray dried beverage or food powder comprising 10-35 wt. % pea protein, 2-15 wt. % other plant protein, 3-8 wt. %, preferably 4-5 wt. % fibers, selected from the group consisting of cereal, pseudo cereals seeds or a combination thereof, 0-30 wt. %, preferably 12 to 18 wt. % vegetable oil or fat, optionally a source of fortification, and optionally stabilizing salts, and wherein the total protein content is 12 to 40 wt. %. The invention also relates to a method for making the beverage or food powder.