Plant-Based Intramuscular Fat Emulsion for Stable Animal-Like Texture
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Solution Overview
Problem
There is a need for plant-based animal connective tissue-like matrix compositions to be used in the manufacture of plant-based meat analogues that mimic the rheological and physical properties of animal fat tissue, which are lacking in available vegetable fats and oils.
Innovation Solution
A stable emulsion is created using a mixture of plant proteins and plant-based oils or fats, stabilized with or without transglutaminase, to replicate the structure and functionality of animal fat tissue, with specific ratios and additives to enhance stability and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If plant-based oils and fats are used to replace animal fat tissue, then the composition is plant-based and avoids animal products, but the rheological and physical properties do not match animal fat tissue
Solution Approach 1:
The patent combines plant proteins with plant-based oils and fats to create a composite material that mimics the structure of animal fat tissue. The plant proteins form a matrix that encapsulates the oil/fat droplets, creating a composite structure with both plant-based composition and animal-like rheological properties including elasticity and melting characteristics
Solution Approach 2:
The patent creates localized structures where plant proteins are concentrated at the interfaces and form a connective tissue-like matrix, while plant-based oils and fats are distributed as discrete droplets within this matrix. This local differentiation of material properties allows the composite to exhibit animal fat tissue characteristics at the macro level while maintaining plant-based composition throughout
2Adaptability or versatility
If simple emulsions of plant proteins and plant-based oils are created, then the composition is plant-based, but the emulsion stability is insufficient to replicate animal fat tissue structure
Solution Approach 1:
The patent applies transglutaminase enzyme treatment to the plant proteins before final emulsion formation. This preliminary action creates crosslinked protein structures that will serve as a stable matrix framework, pre-establishing the structural integrity needed to maintain emulsion stability and prevent phase separation during storage and processing
Solution Approach 2:
The patent uses transglutaminase as an intermediary substance that facilitates the bonding between plant protein molecules. This enzyme acts as a mediator to create strong crosslinks in the protein matrix, enabling the plant-based emulsion to achieve the structural stability and coherence necessary to mimic animal fat tissue without requiring animal-derived stabilizers
3Stability of the object's composition
If transglutaminase is used to stabilize the emulsion, then the emulsion stability and structure are improved, but the manufacturing process complexity increases
Solution Approach 1:
The patent optimizes the transglutaminase treatment parameters including enzyme concentration, treatment time, temperature, and pH conditions to achieve effective protein crosslinking within a practical processing window. By carefully controlling these parameters, the patent maintains emulsion stability improvements while minimizing the complexity and duration of the manufacturing process
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 emulsion effectively mimics animal fat tissue properties, providing a plant-based alternative with similar texture and functionality, suitable for use in products like vegan bacon, burgers, sausages, and cold cuts, maintaining stability under various conditions including cooking and freezing.
Implementation Method 1
the mixture is stabilized with an effective amount of transglutaminase
Implementation Method 2
a stable emulsion comprising a mixture of one or more plant proteins, and a plant-based ingredient selected from the group consisting of a plant-based oil, a plant-based fat, and combinations thereof
Data Source
AI summary
Disclosed are animal fat substitute compositions including an oil-in-water emulsion containing a mixture of one or more plant proteins, and a plant-based oil, and/or a plant-based fat, wherein the emulsion is stabilized with or without an effective amount of transglutaminase. Further disclosed are methods of manufacturing such animal fat substitute compositions.