Pea Protein Hydrolysate Texture Stability in Plant Protein Bars
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Solution Overview
Problem
Protein raw dough products based on plant proteins face challenges with texture stability, often hardening quickly during storage, which limits their shelf life and consumer acceptance.
Innovation Solution
A solid protein raw dough product is developed using a combination of pea protein hydrolysate and plant protein isolate or concentrate, with a dry weight ratio of pea protein hydrolysate to total protein components ranging from 10% to 80%, enhancing texture stability and cohesion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If plant protein bars are formulated with high protein content to meet nutritional requirements, then the protein content increases, but the texture deteriorates due to excessive hardening during storage
Solution Approach 1:
The patent applies parameter changes by modifying the protein composition parameters - specifically using a blend of plant protein isolates and concentrates with controlled protein content (30-70% total protein) rather than ultra-high protein formulations. This parameter adjustment allows maintaining high nutritional value while preventing excessive hardening that occurs with higher protein concentrations alone.
Solution Approach 2:
The patent employs composite materials by creating a protein blend combining multiple plant protein sources (isolates and concentrates) rather than using a single protein source. This composite approach leverages the complementary properties of different proteins to achieve both high protein content and improved texture stability during storage.
2Stability of the object's composition
If glycerine is added to prevent water migration and hardening, then the texture is improved, but the flavour is modified which reduces consumer acceptance
Solution Approach 1:
The patent extracts and eliminates the harmful additive (glycerine) from the formulation while still achieving the desired texture stability through the optimized protein blend composition. By removing the need for glycerine-based hardening prevention, the original flavour profile is preserved.
Solution Approach 2:
The patent replaces the need for persistent additives like glycerine with a self-sustaining protein blend formulation that provides texture stability through its inherent compositional properties, eliminating the need for flavour-affecting additives.
3Stability of the object's composition
If animal-based protein hydrolysates are used to improve texture and moldability, then the texture is improved, but consumer acceptance decreases due to reluctance towards animal-based ingredients
Solution Approach 1:
The patent inverts the conventional approach by using plant-based proteins instead of animal-based protein hydrolysates. This inversion maintains the desired texture improvement while aligning with consumer preferences for vegetarian/vegan options, effectively replacing the harmful factor (animal-based ingredients) with a beneficial alternative.
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 use of pea protein hydrolysate in combination with plant protein isolates or concentrates results in protein bars with improved texture stability, preventing excessive hardening over time, and maintaining a soft and palatable texture even with high protein content.
Implementation Method 1
the use of a dough comprising pea protein hydrolysate in combination with plant protein isolate and/or concentrate gives protein bars which have an acceptable hardness and do not become excessively hard over time
Data Source
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AI summary
The invention pertains to a solid protein raw dough product, the dough of the product comprising a pea protein hydrolysate and a plant protein component chosen from plant protein isolate, plant protein concentrate and blends thereof, the dry weight of pea protein hydrolysate on the total dry weight of pea protein hydrolysate and plant protein of the dough going from 10% to 80%.