Plant-Based Meat Composition With Encapsulated Fat for Meat-Like Texture
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Solution Overview
Problem
Existing plant-based meat substitutes lack the structure, texture, and nutritional benefits of animal meat, leading to low consumer satisfaction and acceptance.
Innovation Solution
A plant-based meat composition comprising an encapsulated formulation with unsaturated fat and a glucose-based polymer or protein matrix, along with plant-based proteins, to mimic the properties of animal meat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If plant-based protein is used to create meat substitutes, then health benefits and environmental benefits are improved, but structure and texture comparable to animal meat deteriorate
Solution Approach 1:
The patent uses composite materials by combining plant-based proteins with fat particles and water to create a multi-component system that mimics the complex structure of animal meat. The fat particles are distributed within the protein matrix to replicate the marbling and textural properties of real meat, while maintaining the health benefits of plant-based ingredients.
Solution Approach 2:
The patent applies parameter changes by controlling the size, distribution, and composition of fat particles within the plant-based protein matrix. By adjusting fat particle size (typically 1-10 micrometers) and concentration (10-30% of total composition), the invention achieves meat-like texture and mouthfeel while maintaining nutritional advantages.
2Object-affected harmful factors
If unsaturated fat is used in the composition, then health benefits are improved, but texture and sensory qualities may deteriorate
Solution Approach 1:
The patent exploits phase transitions of fat particles to achieve meat-like sensory qualities. The unsaturated fat particles undergo phase changes during cooking and consumption, transitioning from solid to liquid states, which creates the characteristic mouthfeel and juiciness of animal meat while maintaining the health benefits of unsaturated fats.
Solution Approach 2:
The patent uses water as an intermediary medium to distribute and stabilize unsaturated fat particles within the plant-based protein matrix. This emulsion system allows unsaturated fats to be evenly dispersed without compromising texture, enabling the fat particles to interact with the protein structure and water to create cohesive meat-like properties.
Data Source
AI summary
Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such meat-like food products.