Pea Protein Granules for Animal Protein Replacement
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Solution Overview
Problem
There is a need for a composition that can replace animal proteins in food products, offering improved functional properties, nutritional value, and ease of use while minimizing the number of additives required, and addressing issues such as allergenicity, environmental impact, and cost variability.
Innovation Solution
A granulated powder composed of pea protein and maltodextrin, with a specific particle size and dry matter content, providing excellent wettability, solubility, and dispersibility, and serving as an emulsifying, bulking, stabilizing, and gelling agent.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If animal proteins are used in food products, then protein intake is provided, but health risks increase and environmental impact worsens
Solution Approach 1:
The patent uses plant-based proteins (soy, pea, rice) as temporary substitutes for animal proteins, providing a cost-effective and environmentally friendly alternative that can be easily integrated into food products without the health and environmental drawbacks of animal protein consumption
Solution Approach 2:
The patent modifies the physical and chemical parameters of plant proteins through hydrolysis and encapsulation processes, changing their molecular structure and functional properties to match animal protein characteristics, thereby enabling them to serve as effective substitutes in various food applications
2Object-affected harmful factors
If plant proteins are used to replace animal proteins, then health and environmental benefits are achieved, but functional properties and palatability deteriorate
Solution Approach 1:
The patent creates composite protein products by combining multiple plant protein sources (soy, pea, rice) with specific functional ingredients, achieving a synergistic effect that restores and enhances functional properties like texture, flavor, and mouthfeel while maintaining the health benefits of plant-based nutrition
Solution Approach 2:
The patent applies enzymatic hydrolysis and controlled drying processes to modify the physical and chemical parameters of plant proteins, improving their solubility, texture, and functional characteristics to better mimic animal protein behavior in food products
3Quantity of substance
If conventional protein substitutes are used, then animal protein replacement is achieved, but the number of additives required increases
Solution Approach 1:
The patent develops a multi-functional protein substitute formulation that simultaneously provides protein replacement, texture enhancement, flavor improvement, and stability maintenance through a single integrated composition, eliminating the need for multiple separate additives and simplifying food product formulation
Solution Approach 2:
The patent combines multiple functional components (proteins, carbohydrates, lipids, enzymes) into a single unified substitute product, merging the functions of multiple additives into one formulation that reduces complexity and simplifies manufacturing while achieving superior performance
4Object-generated harmful factors
If plant-based diet is promoted, then environmental sustainability is improved, but protein quality and availability worsen
Solution Approach 1:
The patent creates composite protein formulations by combining multiple plant-based protein sources with complementary amino acid profiles, achieving a synergistic effect that improves overall protein quality and availability while maintaining environmental sustainability through plant-based production
Solution Approach 2:
The patent applies biochemical processing techniques to modify the molecular structure of plant proteins, improving their digestibility, absorption, and functional properties to match or exceed the quality of animal proteins while preserving the environmental benefits of plant-based agriculture
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 granulated powder effectively replaces animal proteins, enhancing the texture and nutritional value of food products, improving handling and stability, and offering improved functional properties like emulsifying and foaming capabilities, while reducing the number of additives needed.
Implementation Method 1
excellent wettability
Implementation Method 2
excellent solubility
Implementation Method 3
excellent dispersibility
Implementation Method 4
emulsifying capabilities
Implementation Method 5
foaming capabilities
Data Source
AI summary
The present invention relates to a granulated powder that includes at least one protein of vegetable origin and at least one starch hydrolysate, characterised in that it has an average volumetric D4,3 laser diameter of between 10 µm and 500 µm, preferably between 50 µm and 350 µm, and more preferably between 70 µm and 250 µm, and, as determined after drying at 130°C for 2 hours, more than 80% of a dry material, preferably more than 85%, and more preferably more than 90%. The present invention also relates to a method for producing said granulated powder and to the use thereof in different industrial fields, and more particularly in the agri-food field where it can be used as a functional agent such as an emulsifying, bulking, stabilising, thickening and/or gelling agent, in particular for partially or totally replacing certain animal proteins in the preparation of food products.