Shear-Processed Plant Protein for Natural PBMA Binders
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Solution Overview
Problem
Existing plant-based meat alternative (PBMA) products face challenges in maintaining quality and shelf life while reducing the use of artificial ingredients like methylcellulose and transglutaminase, and there is a need for natural binders with enhanced texture and antimicrobial properties.
Innovation Solution
Shear-processing plant-based proteins, such as pea protein, to create particles or aggregates with increased hydrophobicity and particle size, and using shear-processed herb or spice compositions with enhanced antimicrobial properties to enhance texture and extend shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If methylcellulose and transglutaminase are used as binders in PBMA products, then texture and structural integrity are improved, but the use of artificial ingredients increases and naturalness is compromised
Solution Approach 1:
The patent replaces expensive artificial binders (methylcellulose, transglutaminase) with a natural, readily available alternative: shear-processed plant protein. The plant protein is subjected to high-shear treatment to create particles with enhanced binding properties, providing a natural, short-lived binder that delivers comparable structural integrity without artificial additives
Solution Approach 2:
The patent fundamentally changes the physical parameters of plant protein through high-shear processing. This treatment modifies particle size, surface area, and interfacial properties of the plant protein, transforming it from a conventional binder into a high-performance natural alternative that achieves superior binding strength and texture without artificial ingredients
2Object-generated harmful factors
If natural ingredients are used in PBMA products, then health safety and naturalness are improved, but shelf life and antimicrobial protection are reduced
Solution Approach 1:
The patent creates a composite system combining shear-processed plant protein with natural herb-spice extracts. This composite material integrates the binding and texturizing functions of processed plant protein with the antimicrobial properties of herbal extracts, achieving both naturalness and extended shelf life through synergistic combination of natural components
Solution Approach 2:
The patent introduces shear-processed plant protein as an intermediary carrier that delivers antimicrobial herb-spice extracts to the product matrix. The processed plant protein particles serve as a delivery vehicle, distributing the antimicrobial agents uniformly throughout the PBMA product while maintaining natural ingredient status
3Object-generated harmful factors
If conventional plant protein is used as binder, then naturalness is maintained, but texture enhancement and binding strength are insufficient
Solution Approach 1:
The patent applies high-shear mechanical energy to plant protein, creating intense shear forces that fundamentally restructure the protein particles. This mechanical treatment increases surface area, creates micro-pores, and enhances interfacial adhesion properties, transforming conventional plant protein into a high-performance natural binder with superior binding strength and texture enhancement capabilities
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 shear-processed plant-based proteins significantly improve the integrity and flexibility of PBMA products, while the herb-spice compositions effectively reduce pathogenic and spoilage microorganisms, thereby maintaining product quality and extending shelf life.
Implementation Method 1
The shear-processed plant-based protein is prepared using a process comprising a high-shear treatment. The high-shear treatment can be homogenization, milling, kneading, extrusion, or a combination of two or more thereof.
Implementation Method 2
The shear-processed herb or spice can be used as an antimicrobial agent in food and non-food systems.
Data Source
AI summary
An aqueous dispersion of a shear-processed, plant-based protein; a shear-processed, plant-based protein and human food and animal feed products comprising same; and a composition comprised of at least one herb-spice with anti-pathogen and/or anti-spoilage properties and subjected to a high shear treatment and human food and animal feed products comprising same, alone or in further combination with an aforementioned shear-processed, plant-based protein.