Rapeseed Protein and Gellan Gum Meat Texture
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Solution Overview
Problem
Current vegetarian meat alternatives struggle to replicate the texture, appearance, and palatability of animal-derived meat products, particularly in terms of hardness and cohesion, and often contain allergenic ingredients like wheat gluten and egg protein, which are not vegan-friendly, and use hydrocolloids that are undesirable in clean label food products.
Innovation Solution
A vegetarian emulsified meat product comprising 20-80% water, 1-20% rapeseed protein, 1-20% texturized vegetable protein, 1-20% oil, 0.1-5% gellan gum, and 0-10% colorants and flavors, where rapeseed protein provides a texture that mimics real meat, and gellan gum enhances cohesion and springiness, making it a vegan and gluten-free option.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional protein sources like soy or gluten are used to achieve high protein content, then protein content is improved, but processability and textural quality deteriorate
Solution Approach 1:
The patent combines multiple protein sources (soy protein isolate, wheat protein isolate, pea protein isolate) in specific ratios to create a composite protein blend that balances high protein content with improved processability and textural properties, resolving the contradiction between quantity and ease of manufacture
2Adaptability or versatility
If alternative protein sources like pea protein are used, then protein diversity is improved, but textural quality and processability deteriorate
Solution Approach 1:
The patent creates a composite protein system combining soy, wheat, and pea proteins in optimized ratios, where each component contributes specific functional properties that collectively achieve both protein diversity and superior textural quality with hardness, cohesion, and springiness comparable to animal meat
3Manufacturing precision
If wheat protein and egg protein are used to improve texture, then textural quality is improved, but allergenicity increases
Solution Approach 1:
The patent modifies the protein composition parameters by using isolated plant proteins with controlled protein content (≥90% for soy and pea, ≥75% for wheat) and specific functional properties, achieving desired textural quality while eliminating animal-derived allergens and reducing gluten content to below 20ppm
4Stability of the object's composition
If methyl cellulose is used as a hydrocolloid, then cohesion is improved, but clean label requirements are violated
Solution Approach 1:
The patent removes methyl cellulose and other undesirable chemical hydrocolloids from the formulation, replacing them with plant-based proteins and natural ingredients that provide equivalent or superior cohesion while meeting clean label requirements and consumer preferences
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 combination of rapeseed protein and gellan gum in the vegetarian emulsified meat product achieves a texture that closely mimics real meat, with improved hardness, cohesiveness, and springiness, making it more appealing and palatable compared to traditional soy-based alternatives, while being free from common allergens and undesirable hydrocolloids.
Implementation Method 1
0.1 to 5% gellan gum
Implementation Method 2
1-20% rapeseed protein, 1-20% texturized vegetable protein, 1-20% oil
Data Source
AI summary
The invention relates to a vegetarian emulsified meat product, comprising: 20 to 80 wt. % water; 1 to 20 wt. % rapeseed protein comprising cruciferins and/or napins; 1 to 20 wt. % texturized vegetable protein; 1 to 20 wt. % oil; 0.1 to 5 wt. % gellan gum; and 0 to 10 wt. % colorants and flavours.