Protein Composition for Six-Month Pliability Without Hardening
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Solution Overview
Problem
Ready-to-eat protein products with high protein content often harden over shelf life and can have an unpleasant taste, making it challenging to maintain desirable texture and taste.
Innovation Solution
A method involving a protein blend with caseinate, highly soluble and insoluble proteins, and a liquid composition, combined and subjected to shear to achieve a temperature spike, resulting in a pliable dough with high protein content that remains pliable over 6 months.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high protein content is used in ready-to-eat products, then nutritional value is improved, but texture hardening occurs over shelf life
Solution Approach 1:
The patent applies composite materials by combining multiple protein sources (soy protein isolate, whey protein isolate, and other proteins) in specific ratios within a composition containing 20-50% total protein. This composite approach creates a synergistic effect where different protein types complement each other, maintaining texture pliability over shelf life while achieving high nutritional protein content. The specific combination of soluble and insoluble proteins in controlled proportions prevents the hardening that occurs with single-protein systems.
2Quantity of substance
If high protein content is used in ready-to-eat products, then nutritional value is improved, but taste quality deteriorates
Solution Approach 1:
The patent applies local quality by incorporating specific functional ingredients at controlled concentrations within the protein composition. These include sweeteners (0.1-5%), fats (1-10%), and flavor enhancers that are locally distributed throughout the matrix. This allows the high protein content (20-50%) to coexist with improved taste characteristics, as the flavor-modifying ingredients are integrated at optimal levels to counteract the naturally unpleasant taste of concentrated protein without compromising the nutritional profile.
3Stability of the object's composition
If shear is applied to achieve temperature spike, then pliability is improved, but energy consumption increases
Solution Approach 1:
The patent applies parameter changes by utilizing the exothermic heat of hydration and protein-protein interaction enthalpy that occur naturally when proteins are mixed with water. By controlling the mixing speed and duration to achieve a temperature spike of 5-20°C above ambient temperature, the process converts mechanical energy efficiently into thermal energy that drives protein network formation. This self-heating effect reduces the need for external energy input while achieving the desired pliability and dough formation.
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 method produces a shelf-stable, pliable dough with high protein content that retains texture and pliability over 6 months without hardening, allowing for easy handling and incorporation of additional ingredients.
Implementation Method 1
applying shear to the mixture for a sufficient amount of time to achieve a temperature increase in the mixture of at least 5° C. within a 30 second period
Data Source
AI summary
Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.