Soy Protein Sheet Composition With MCT for Flexible Food Wrapping
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Solution Overview
Problem
Conventional soy protein-containing sheet-like food products lack both excellent texture and flexibility, particularly when used as food wrappers, and the addition of oil/fat to improve flexibility is disadvantageous from a caloric perspective.
Innovation Solution
A soy protein-containing sheet-like composition is produced by combining soy protein with a medium-chain triglyceride, specifically containing 90% by mass or more of fatty acids with 6 to 12 carbon atoms, such as caproic, caprylic, and lauric acids, in a ratio of 0.001 to 10 parts by mass relative to 100 parts of soy protein.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If oil/fat is added to soy protein-containing sheet-like food products to improve flexibility, then flexibility and texture are improved, but calorie content increases
Solution Approach 1:
The invention extracts only the essential functional component (glycerol) from the triglyceride molecule, discarding the fatty acid portions that contribute to caloric content. This allows achieving flexibility improvement without the harmful caloric burden of complete oil/fat addition.
Solution Approach 2:
Glycerol acts as an intermediary substance that provides the plasticizing effect of oil/fat without the associated caloric penalty. It mediates between the need for flexibility and the desire to maintain low calorie content, delivering the beneficial mechanical property while avoiding the harmful metabolic impact.
2Use of energy by moving object
If soy protein-containing sheet-like food products are made without oil/fat to maintain low calories, then calorie content is reduced, but flexibility deteriorates
Solution Approach 1:
The invention extracts only the essential functional component (glycerol) from the triglyceride molecule, discarding the fatty acid portions that contribute to caloric content. This allows achieving flexibility improvement without the harmful caloric burden of complete oil/fat addition.
Solution Approach 2:
Glycerol acts as an intermediary substance that provides the plasticizing effect of oil/fat without the associated caloric penalty. It mediates between the need for flexibility and the desire to maintain low calorie content, delivering the beneficial mechanical property while avoiding the harmful metabolic impact.
3Ease of operation
If conventional oils/fat are added to improve texture and peelability, then texture and peelability are improved, but the product is still not sufficiently flexible and caloric content increases
Solution Approach 1:
The invention extracts only the essential functional component (glycerol) from the triglyceride molecule, discarding the fatty acid portions that contribute to caloric content. This allows achieving flexibility improvement without the harmful caloric burden of complete oil/fat addition.
Solution Approach 2:
Glycerol acts as an intermediary substance that provides the plasticizing effect of oil/fat without the associated caloric penalty. It mediates between the need for flexibility and the desire to maintain low calorie content, delivering the beneficial mechanical property while avoiding the harmful metabolic impact.
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 achieves excellent texture and improved flexibility, maintaining low calorie content while being less likely to tear, suitable for various food wrapping applications.
Implementation Method 1
a soy protein-containing sheet-like composition comprising soy protein and a medium-chain triglyceride
Data Source
AI summary
[Problem] To provide a soy protein-containing sheet-like composition having excellent texture and improved flexibility. [Solution] A soy protein-containing sheet-like composition containing soy protein and a medium-chain triglyceride. The medium-chain triglyceride preferably contains at least 90% by mass of fatty acid having 6 to 12 carbon atoms. The medium-chain fatty acid is preferably one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid. The soy protein-containing sheet- like composition preferably contains 0.001 parts by mass to 10 parts by mass, inclusive, of the medium-chain triglyceride relative to 100 parts by mass of the soy protein.