Meat substitute product
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Solution Overview
Problem
Existing meat substitutes struggle to mimic the texture and organoleptic properties of animal-based processed meat products, particularly in emulsified forms like cold cuts, necessitating improved taste, flavor, texture, and mouthfeel.
Innovation Solution
A meat substitute product comprising a randomly interesterified triglyceride with specific fatty acid compositions and ratios, combined with plant-based protein ingredients, to enhance texture and organoleptic properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional meat substitutes are made using conventional fat and protein combinations, then the product structure is simple and manufacturing is easier, but the texture and organoleptic properties fail to mimic processed meat products
Solution Approach 1:
The patent applies parameter changes by precisely controlling the fatty acid composition parameters of the triglyceride (specific C12 < 5.0 wt%, C16+C18 = 35-65 wt%, and C18/C16 ratio = 1.0-10.0). This systematic adjustment of compositional parameters enables the fat to properly interact with plant proteins, creating authentic meat-like texture and organoleptic properties without overly complicating the manufacturing process
Solution Approach 2:
The patent employs composite materials by combining specifically formulated randomly interesterified triglyceride with plant-based protein ingredients. This composite approach creates a synergistic system where the controlled fatty acid profile of the triglyceride works together with the protein matrix to produce meat substitute characteristics that neither component could achieve alone
2Manufacturing precision
If emulsified meat substitutes are formulated to improve texture and mouthfeel, then organoleptic properties are enhanced, but stability and resistance to oil separation deteriorate
Solution Approach 1:
The patent resolves the stability-texture contradiction through parameter changes in the triglyceride composition. By controlling the fatty acid distribution (C16+C18 content and C18/C16 ratio) and using random interesterification, the fat achieves optimal balance between emulsification capability for good mouthfeel and structural stability to prevent oil separation. The specific parameter ranges create a fat that maintains firmness while providing juicy texture
Solution Approach 2:
The randomly interesterified triglyceride acts as an intermediary substance that mediates between the competing requirements of texture enhancement and stability. The controlled fatty acid composition allows it to function as both an emulsifier for texture and a structural stabilizer, bridging the gap between plant proteins and water while maintaining emulsion integrity and preventing oil droplet formation
Data Source
AI summary
The present invention relates to a meat substitute product comprising a randomly interesterified triglyceride and at least one protein ingredient, wherein the randomly interesterified triglyceride has a content of lauric acid (C12) of less than 5.0 wt%, a content of palmitic acid (C16) and stearic acid (C18) in a range of from 35 to 65%, and a ratio of C18 over C16 in a range of from 1.0 to 10.0. The invention further relates to the use of the corresponding randomly interesterified triglyceride, for improving the texture and/or organoleptic properties of a meat substitute product. Preferably the meat substitute product is an emulsified meat substitute product that is consumed as cold cut.