Plant Protein Beverage Emulsion Processing for Low Viscosity Texture
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Solution Overview
Problem
Plant-based milk alternatives often suffer from negative aromas, off tastes, gelation, excessive thick texture, and brown or grey color, which reduce consumer appeal and processability.
Innovation Solution
A method involving dispersing triglycerides in a plant protein mixture, forming an emulsion, applying thermal treatment, and then subjecting it to shear treatment to create a plant-based liquid.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If thermal treatment is applied to the emulsion, then microbial stability is improved, but viscosity increases and texture becomes excessively thick
Solution Approach 1:
The patent applies shear treatment immediately after thermal treatment to counteract the viscosity increase. The sequence is: form emulsion → apply thermal treatment for microbial stability → apply shear treatment to reduce viscosity. This preliminary action of shear treatment after heating prevents the texture from becoming excessively thick while maintaining the microbial stability achieved through thermal treatment.
Solution Approach 2:
The patent changes the physical state and structural parameters of the emulsion through sequential treatments. Thermal treatment modifies microbial stability and protein structure, while subsequent shear treatment changes the viscosity and texture parameters. This parameter change approach allows achieving microbial stability without permanent viscosity increase.
2Quantity of substance
If starch and fibers are present in the plant protein mixture, then nutritional content is improved, but gelation and sedimentation occur leading to poor texture
Solution Approach 1:
The patent uses an intermediary approach by adding specific ingredients that mediate between starch/fiber presence and texture quality. Hydrocolloids act as intermediaries to manage starch and fiber content, preventing gelation and sedimentation while maintaining nutritional benefits. This intermediary substance allows the presence of starch and fibers without the negative texture effects.
Solution Approach 2:
The patent changes the physical and chemical parameters of the plant protein mixture by controlling pH, temperature, and adding modifiers. These parameter changes prevent starch and fiber from causing gelation and sedimentation, allowing nutritional content to be maintained while achieving acceptable texture.
3Object-generated harmful factors
If plant based ingredients are used, then sustainability is improved, but negative aromas and off tastes are introduced
Solution Approach 1:
The patent converts the harmful negative aromas and off tastes into beneficial characteristics by using specific plant proteins and processing methods. The thermal and shear treatments, along with ingredient selection, transform the inherent flaws of plant-based ingredients into acceptable or desirable sensory properties while maintaining sustainability.
Solution Approach 2:
The patent changes the sensory parameters of plant-based ingredients through controlled processing. By adjusting temperature, time, and mechanical treatment, the negative aromas and off tastes are modified or eliminated, while the sustainability benefit of using plant-based ingredients is preserved.
4Manufacturing precision
If large amounts of water and chemicals are used to purify protein, then protein purity is improved, but manufacturing complexity and cost increase
Solution Approach 1:
The patent extracts and removes problematic components (starch, fiber, proteins) from the plant material through a simplified process. Instead of using large amounts of water and chemicals for purification, the method extracts unwanted substances and uses the remaining fractionated protein concentrate, reducing manufacturing complexity while maintaining protein purity.
Solution Approach 2:
The patent changes the manufacturing approach by using fractionated plant protein concentrates with controlled composition. This parameter change in the input material reduces the need for extensive purification processes, simplifying manufacturing while maintaining protein purity and reducing costs.
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
Results in a plant-based liquid with neutral taste, low viscosity, cream foamability, and a milk-like appearance, improving consumer appeal and processability.
Implementation Method 1
dispersing triglyceride in a plant protein mixture; forming an emulsion
Implementation Method 2
applying a thermal treatment to the emulsion
Implementation Method 3
applying a shear treatment to the thermal treated emulsion to form a plant based liquid
Implementation Method 4
adding sodium ascorbate to prevent discoloration
Implementation Method 5
using enzymes and hydrocolloids to manage starch and fiber content
Data Source
AI summary
The invention relates in general to a method of making a plant based liquid, said method comprising dispersing triglyceride in a plant protein mixture; forming an emulsion; applying a thermal treatment to the emulsion; and applying a shear treatment to the thermal treated emulsion to form a plant based liquid.