Plant Protein-Phenol Complexes for Meat Analogue Texture
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Solution Overview
Problem
Current meat substitute compositions fail to replicate the texture and mouthfeel of cooked meat, primarily due to their homogeneous texture and inability to mimic the denaturation of muscle proteins during cooking.
Innovation Solution
A composition comprising a complex of one or more plant proteins and FVNG-pomace phenolics, where the FVNG-pomace is derived from fruit, vegetable, nut, or grain waste, is combined to generate protein-phenol complexes. These complexes are then added to meat analogue formulations to enhance texture and mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If plant-based meat substitutes are formulated with conventional ingredients, then production cost is reduced and manufacturing is simplified, but texture and mouthfeel fail to replicate cooked meat
Solution Approach 1:
The patent combines plant proteins with phenolic compounds from fruit/vegetable waste to create protein-phenol complexes. This composite material approach enables the formulation to mimic muscle protein denaturation during cooking, achieving meat-like texture and mouthfeel while utilizing inexpensive waste materials from the food industry.
Solution Approach 2:
The patent modifies the chemical parameters of plant proteins by introducing phenolic compounds that interact with protein structures. These parameter changes in protein-phenol complex formation enable the material to undergo cooking-like transformations, improving texture replication without significantly complicating the manufacturing process.
2Reliability
If plant protein formulations are simplified for easier manufacture, then production becomes more efficient, but the ability to mimic muscle protein denaturation is lost
Solution Approach 1:
The patent performs preliminary action by pre-forming protein-phenol complexes before the cooking process. This pre-complexation enables the formulation to automatically simulate muscle protein denaturation when exposed to heat, maintaining reliable cooking simulation capability while keeping the manufacturing process straightforward and efficient.
Solution Approach 2:
Phenolic compounds act as intermediaries between plant proteins and the cooking process. These intermediaries facilitate the denaturation simulation by mediating protein structure changes during heating, enabling reliable meat-like texture development without requiring complex formulation processes or additional processing steps.
3Manufacturing precision
If conventional meat substitute ingredients are used, then production cost is lower, but homogeneous texture prevents meat-like experience
Solution Approach 1:
The patent applies local quality by creating heterogeneous protein-phenol complexes with varying structures and properties throughout the formulation. This local variation in complex composition produces the texture heterogeneity characteristic of real meat, while the base ingredients remain inexpensive plant proteins and phenolic-rich waste materials.
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 use of protein-phenol complexes in meat analogues improves the texture and mouthfeel by mimicking the denaturation of muscle proteins, resulting in a more meat-like experience during cooking and consumption.
Implementation Method 1
one or more plant protein(s) are combined with one or more fruit, vegetable, nut or grain sources of phenolics to generate protein-phenol complexes within the mixture
Data Source
AI summary
Compositions and methods are provided, wherein one or more plant protein(s) are combined with one or more fruit, vegetable, nut or grain sources of phenolics to generate protein-phenol complexes within the mixture. The source of phenolics primarily derive from plant waste, residuals, by-products or side streams, such as, for example, the solids which remain after the extraction of juice from fruit or oil pressed from olives, nuts or grains (e.g., pomace), or fruit and vegetables, etc., which could not be sold for some reason or another. In one embodiment, this mixture constitutes an Admixture that can be added to meat analogue formulations. In one embodiment, this mixture constitutes a Base Substance to generate a Meat Analogue and/or Final Product, which can provide a replacement for different types of meat including beef, buffalo, deer, chicken, turkey, pork, fish, shellfish, etc.