Dairy-Plant Protein Agglomeration via Controlled Calcium
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Solution Overview
Problem
Existing methods fail to produce food and beverage products that balance nutritional macronutrients with desirable taste and texture, particularly when using mixes of dairy and plant proteins, as they often result in undesirable gelation or instability due to calcium addition.
Innovation Solution
A method involving specific heat treatment of an ingredient composition containing micellar caseins, whey proteins, and plant proteins in the presence of a controlled concentration of divalent cations, such as calcium, to form agglomerated proteins with optimal sensorial properties without additional stabilizers or hydrocolloids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If calcium is added to promote protein aggregation, then texture and mouthfeel are improved, but gelation occurs causing product instability
Solution Approach 1:
The patent applies parameter changes by precisely controlling the concentration of divalent cations (2.0-10 mM free calcium) and adjusting pH (5.9-7.1) to achieve optimal protein aggregation without gelation. By modifying these physical-chemical parameters within specific ranges, the invention resolves the contradiction between improving texture through calcium-induced aggregation and preventing gelation that causes instability.
2Strength
If heat treatment is applied to form protein aggregates, then desired texture is achieved, but excessive aggregation causes gelation
Solution Approach 1:
The patent applies partial action by using moderate heat treatment conditions (heating to form aggregates) rather than excessive heat that would cause complete gelation. The process uses controlled heat treatment in the presence of specific calcium concentrations to achieve partial aggregation that provides desired texture without crossing the threshold into harmful gelation.
3Strength
If divalent cations are added to increase protein aggregation, then viscosity and texture improve, but nutritional balance is compromised
Solution Approach 1:
The patent uses parameter changes by optimizing the divalent cation concentration to 2.0-10 mM free calcium, which is sufficient to achieve desired viscosity and texture improvement through controlled protein aggregation while remaining within safe nutritional limits. This specific parameter range resolves the contradiction between achieving functional properties and maintaining nutritional balance.
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
This method achieves improved texture and mouthfeel in dairy-based products by controlling protein aggregation, reducing fat content, and preventing gelation, while maintaining nutritional balance and sensory quality.
Implementation Method 1
adding divalent cations to a composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1 and subsequently heat treating the composition to form agglomerated proteins
Implementation Method 2
heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins
Data Source
AI summary
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.