Plant-Based Gelling Composition for Meat Alternatives
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Solution Overview
Problem
Current plant-based meat alternatives struggle to replicate the texture and organoleptic properties of traditional meat products, particularly in vegan options, due to the lack of strong gelling agents like methyl cellulose and the challenges of using alginate, which often result in non-homogeneous fibrous structures rather than strong, homogeneous gels.
Innovation Solution
A gelling composition comprising plant-based proteins, alginate salts, and encapsulated calcium sources, which forms a strong gel that can be minced without becoming a paste, providing both hot and cold texture stability without the need for methyl cellulose, using a combination of sodium or potassium alginate, calcium sulphate, tetrasodium pyrophosphate, and encapsulated calcium lactate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If methyl cellulose is used as a gelling agent in vegan meat alternatives, then the desired texture and gel strength are achieved, but the product contains chemical additives that consumers prefer to avoid
Solution Approach 1:
The patent replaces methyl cellulose (a chemical additive) with a natural gelling system based on plant proteins that form gels through controlled coagulation during cooking, eliminating the need for long-lasting chemical gelling agents
Solution Approach 2:
The patent changes the gelling mechanism from chemical (methyl cellulose) to physical-chemical (plant protein coagulation), utilizing temperature and pH changes during cooking to achieve gel formation without chemical additives
2Stability of the object's composition
If alginate is used to create gel structure, then gelling properties are achieved, but the product becomes non-homogeneous with fibrous structures
Solution Approach 1:
The patent creates a composite gelling system combining plant proteins with alginate and calcium sources, where the plant proteins form a homogeneous gel matrix that prevents fibrous structures while maintaining strong gelling properties
Solution Approach 2:
The patent achieves homogeneous gel structure by using plant proteins as the primary gelling agent that coagulates uniformly during cooking, eliminating the fibrous non-homogeneous structures caused by alginate alone
3Object-generated harmful factors
If plant proteins are used as gelling agents, then the product is vegan and natural, but the gel strength is insufficient compared to meat proteins
Solution Approach 1:
The patent creates a composite system combining plant proteins with alginate and calcium sources, where the synergistic interaction between these components produces enhanced gel strength that exceeds what plant proteins alone can achieve
Solution Approach 2:
The patent uses alginate and calcium sources as intermediaries that facilitate and enhance the gelling process of plant proteins, creating stronger gel networks through cross-linking interactions
4Adaptability or versatility
If the gel needs to maintain texture both hot and cold, then multiple hydrocolloids are required, but the ingredient list becomes longer and less clean-label friendly
Solution Approach 1:
The patent uses plant proteins that can form stable gels both hot and cold, eliminating the need for separate hydrocolloids for different temperature conditions and simplifying the ingredient list
Solution Approach 2:
The patent utilizes the natural temperature-dependent gelation properties of plant proteins, which form gels upon cooling and maintain stability when heated, providing universal temperature adaptability with a single ingredient system
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 solution generates a gel with at least 500 g of gel strength, suitable for various plant-based food products like burgers, sausages, and steaks, offering improved texture and label-friendly ingredients, enabling the production of whole muscle-type meat alternatives.
Implementation Method 1
The composition comprises a combination of ingredients to produce a gel with desirable texture
Implementation Method 2
A gelling composition comprising plant-based proteins, alginate salts, and encapsulated calcium sources, which forms a strong gel
Implementation Method 3
Encapsulated calcium sources
Implementation Method 4
encapsulation calcium lactate
Implementation Method 5
Plant proteins also have the capability of gelling by heating like salt- and phosphate-soluble meat proteins
Implementation Method 6
during cooking are coagulating/gelling like egg-white in an omelet, thereby homogeneously adhering to and immobilizing the meat pieces
Implementation Method 7
Methyl cellulose is a preferred hydrocolloid in vegan meat alternative products, as it provides the desired texture in hot consumed products
Implementation Method 8
when cooled down the methyl cellulose gel will melt, i.e. vegan meat alternative products would often also need to contain vegan acceptable ingredients providing the desired texture in the cold vegan meat alternative product, like for example carrageenan
Data Source
AI summary
The present invention relates to a gelling composition to produce a plant-based food product. The composition comprises a mixture of plant-based protein, salts of alginate and a calcium source. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.