Rapeseed Protein Hydrocolloid-Oil Emulsion for Heat-Stable Beverages
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Rapeseed protein-based beverages face issues of aggregation and sedimentation upon heat treatment, as well as astringent and bitter taste, which are not adequately addressed by existing methods.
Innovation Solution
A composition comprising rapeseed protein, hydrocolloid, and vegetable oil, with specific ratios, is used to create an emulsion that is stable under heat treatment and reduces astringency, employing emulsifiers and hydrocolloids to enhance stability and sensory attributes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If rapeseed protein is used in beverages, then nutritional value and alternative to animal proteins is improved, but aggregation and sedimentation occur upon heat treatment
Solution Approach 1:
The patent introduces an intermediary substance (hydrocolloid or emulsifier) that mediates between the rapeseed protein and water/oil phases. This intermediary forms a protective interface around protein molecules during heat treatment, preventing direct protein-protein aggregation while maintaining protein functionality and nutritional value in the beverage.
Solution Approach 2:
The patent creates a composite system combining rapeseed protein with hydrocolloids or emulsifiers in a multi-phase formulation. This composite material approach integrates protein, carboidrate (hydrocolloid), and lipid (emulsifier) components to achieve synergistic effects that prevent aggregation while maintaining stability under heat treatment conditions.
2Adaptability or versatility
If rapeseed protein is used in beverages, then plant-based alternative is improved, but astringent and bitter taste is produced
Solution Approach 1:
The patent employs an intermediary substance (emulsifier or hydrocolloid) that acts as a flavor modulator between the rapeseed protein and the consumer's palate. This intermediary interacts with taste receptors and sensory perception mechanisms to reduce the perception of astringency and bitterness while preserving the natural nutritional profile of the plant protein.
Solution Approach 2:
The patent modifies sensory parameters by adjusting the formulation ratios of protein, hydrocolloid, and emulsifier, as well as controlling pH and other compositional parameters. These parameter changes alter the interaction between protein molecules and sensory receptors, reducing astringency and bitterness while maintaining nutritional quality.
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 composition effectively prevents aggregation and sedimentation while improving sensory characteristics such as mouthfeel and taste, making it suitable for heat-treated beverages.
Implementation Method 1
A composition comprising rapeseed protein, a hydrocolloid, and a vegetable oil
Implementation Method 2
This occurs particularly upon heat treatment such as is necessary in order to pasteurize or sterilize the product for shelf life
Data Source
AI summary
The present invention is directed to a composition comprising rapeseed protein, a hydrocolloid, and a vegetable oil, and to the use of such composition in food products such as a beverage.