Potato Protein Powder Processing for Fast Wettability
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Solution Overview
Problem
Existing plant-based protein powders often have poor taste and behavior in liquids, requiring significant food additives and industrial processing to be acceptable, and there is a need for more plentiful and readily available plant-based protein sources.
Innovation Solution
Production of novel potato protein powders through microfiltration, ultrafiltration, and optional reverse osmosis, followed by microparticulation and drying, to create powders with high wettability, dispersibility, and functional properties, with controlled levels of glycoalkaloids and amino acid scores.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If plant-based protein powders are produced using conventional methods, then protein content is obtained, but taste and behavior in liquids deteriorate, requiring significant food additives and industrial processing
Solution Approach 1:
The patent extracts protein specifically from potato fruit juice rather than using conventional plant protein sources. This extraction approach yields a protein powder that naturally achieves good taste and liquid behavior without requiring extensive additive systems or complex processing steps, thereby reducing manufacturing complexity while maintaining high protein content
Solution Approach 2:
The patent changes the source material parameter from conventional plant proteins to potato fruit juice proteins. This parameter change fundamentally alters the functional properties of the resulting protein powder, enabling it to exhibit superior taste and liquid behavior characteristics without requiring the extensive food additives and industrial processing that conventional plant proteins demand
2Quantity of substance
If plant-based protein powders are produced using conventional methods, then protein content is obtained, but taste and behavior in liquids worsen, requiring significant food additives
Solution Approach 1:
By extracting protein from potato fruit juice, the patent obtains a protein powder with inherent functional properties that eliminate or reduce the need for harmful food additives. The natural composition of potato fruit juice proteins provides favorable taste and liquid behavior without requiring the extensive additive systems needed for conventional plant proteins
Solution Approach 2:
The patent converts what could be considered a waste product (potato fruit juice) into a valuable protein source. This approach not only provides high protein content but also naturally avoids the harmful food additives that would be required if conventional plant proteins were used, thereby eliminating a harmful necessity
3Quantity of substance
If more plant-based protein sources are developed, then protein availability increases, but processing requirements increase
Solution Approach 1:
The patent extracts protein from potato fruit juice using a streamlined process that increases protein availability without requiring complex processing equipment. The extraction methodology is simpler than conventional plant protein processing, thereby increasing protein availability while minimizing equipment complexity requirements
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 resulting potato protein powders exhibit fast wettability, high dispersibility, and favorable sensory characteristics, making them suitable for use in foods, feeds, and beverages without the need for excessive additives, while ensuring safety and nutritional quality.
Implementation Method 1
the microparticulated potato protein powder exhibits fast wettability, high dispersibility
Implementation Method 2
the microparticulated potato protein powder exhibits fast wettability
Data Source
AI summary
Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.