Plant-Only Fat Replacement System Using Fruit Mucilage
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Solution Overview
Problem
The food industry faces challenges in finding suitable, minimally processed plant-only ingredients to replace conventional fat ingredients in food products, while maintaining desirable flavor, texture, and functionality.
Innovation Solution
A plant-only composition comprising 5-60% fruits, 2-30% plant-derived oils, 5-60% plant-derived cream, and 10-60% plant mucilage, which substitutes conventional fat ingredients in food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional highly processed fat replacement additives (inulin, maltodextrin, polydextrose, milk proteins, soy proteins, modified starches) are used, then fat replacement functionality is achieved, but the product contains synthetic or animal-based ingredients and is highly processed
Solution Approach 1:
The patent changes the compositional parameters by using plant-based ingredients with specific fat content (5-60% fruits containing natural fats), plant-derived oils (2-30%), plant cream (5-60%), and plant mucilage (10-60%). This parameter change transforms the ingredient source from synthetic/animal-based to plant-only, eliminating harmful factors while maintaining fat replacement functionality through natural fat sources and functional plant compounds.
Solution Approach 2:
The patent creates a composite plant-based fat replacement system combining multiple plant ingredients: fruits (avocado, custard apple, banana, pear, muskmelon, apricot, mango, dragon fruit, feijoa, sapodilla, mangosteen), plant-derived oils, plant cream, and plant mucilage. This composite approach integrates the fat content from fruits, emulsifying properties from plant oils, creamy texture from plant cream, and thickening/gelling properties from mucilage to achieve comprehensive fat replacement functionality without synthetic or animal-based ingredients.
2Object-generated harmful factors
If minimally processed plant-only ingredients are used, then the product is free from synthetic or animal-based ingredients, but it is difficult to determine suitable combinations to achieve desirable flavor, texture, appearance and taste
Solution Approach 1:
The patent identifies multi-functional plant ingredients that simultaneously provide multiple desirable properties. For example, avocado fruit provides both fat content and creamy texture; plant mucilage provides both thickening and gelling properties; plant-derived oils provide both fat content and emulsifying properties. This multi-functionality reduces the need for complex combinations of multiple specialized ingredients, simplifying the formulation process while maintaining desirable flavor, texture, appearance and taste.
Solution Approach 2:
The patent establishes specific parameter ranges for ingredient proportions: fruits (5-60%), plant-derived oils (2-30%), plant cream (5-60%), and plant mucilage (10-60%). These parameter guidelines provide a systematic framework for selecting and combining plant-based ingredients, transforming the complex task of ingredient selection into a structured process that achieves desirable product characteristics while avoiding synthetic or animal-based ingredients.
3Reliability
If conventional fat ingredients are used, then desired richness, texture, taste and functionality are provided, but the product contains dairy based, animal based or synthetic based chemical compounds
Solution Approach 1:
The patent changes the chemical composition parameters by replacing dairy, animal, and synthetic ingredients with plant-based alternatives. The formulation uses fruits containing natural fats (5-60%), plant-derived oils (2-30%), plant cream (5-60%), and plant mucilage (10-60%) to provide fat content, texture, and functionality. This parameter transformation eliminates harmful factors while maintaining desired product characteristics through natural plant-based compounds that replicate the functional properties of conventional fats.
Solution Approach 2:
The patent copies the functional properties of conventional fat ingredients using plant-based alternatives. Plant mucilage replicates the thickening and gelling properties of animal fats; plant cream provides the creamy texture and mouthfeel; fruits containing natural fats replicate the richness and flavor. This copying approach maintains the functional performance of conventional fats while using only plant-based ingredients, eliminating dairy, animal, and synthetic components.
Data Source
AI summary
The present disclosure discloses a plant-only composition for a food product. The plant-only composition comprises (i) about 5% to about 60% weight by volume of one or more fruits, (ii) about 2% to about 30% weight by volume of one or more plant-derived oils, (iii) about 5% to about 60% weight by volume of a plant-derived cream, and (iv) about 10% to about 60% weight by volume of a plant mucilage. The plant-only composition substitutes a fat-based ingredient in the food product. The fat-based ingredient may comprise any of animal fats such as butter, cheese, etc. FIG. 1