Powdered Protein Composition for Flowability and Dairy-Like Taste
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Solution Overview
Problem
Existing nutritional compositions for infants and children often rely on dairy protein, which limits the use of plant-based proteins due to flavor, taste, and production methods, necessitating the need for masking agents and compromising sustainability.
Innovation Solution
A nutritional composition comprising a specific ratio of dairy protein to soy protein (55/45-90/10) with added carbohydrates, vitamins, and prebiotics, which improves flowability and taste, mimicking dairy flavor without masking agents, and is environmentally friendly.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If plant-based protein is used in nutritional composition, then sustainability is improved, but flavor and taste deteriorate
Solution Approach 1:
The patent combines dairy protein and plant-based protein in a composite nutritional composition. The dairy protein serves as a flavor carrier that masks the bitter taste of plant-based protein, while the plant-based protein provides sustainability benefits. This composite approach allows the formulation to achieve both sustainability improvement and acceptable flavor profile without requiring masking agents.
2Object-affected harmful factors
If plant-based protein is used in nutritional composition, then sustainability is improved, but flowability deteriorates
Solution Approach 1:
The patent optimizes the weight ratio parameters of dairy protein to plant-based protein to achieve optimal flowability. By carefully controlling the proportion of plant-based protein (which has poor flowability) and dairy protein (which has good flowability), the composition achieves satisfactory flow characteristics while maintaining high plant-based protein content for sustainability benefits.
3Object-affected harmful factors
If dairy protein is replaced by soy protein, then sustainability is improved, but dairy flavor is compromised
Solution Approach 1:
The dairy protein in the composition serves multiple functions: it provides nutrition, ensures good flowability, and acts as a flavor carrier that imparts dairy flavor to the overall composition. The plant-based protein simultaneously provides nutrition and sustainability benefits. This multi-functional role assignment allows substantial replacement of dairy protein with soy protein while maintaining both dairy flavor and sustainability.
4Object-generated harmful factors
If masking agents are added to improve taste, then flavor is improved, but device complexity increases
Solution Approach 1:
The dairy protein in the composition naturally serves as a flavor carrier that masks the bitter taste of plant-based protein through its inherent dairy flavor. This self-service approach eliminates the need for additional masking agents such as sweeteners or artificial flavors, thereby simplifying the composition and avoiding the complexity associated with multiple additives and their interactions.
Data Source
AI summary
The present invention concerns a powdered nutritional composition comprising dairy protein and plant-based protein with improved organoleptic properties and flowability, a dry-blending process for obtaining the nutritional composition and a method for providing nutrition to a subject comprising administering the nutritional composition. The nutritional compositions according to the invention have an improved flowability index and improved organoleptic properties.