Soy-Sunflower Vegetable Cheese Composition With Low Saturated Fat

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Solution Overview

Problem

Existing cheese-like formulations using coconut and palm oils, which are high in saturated fatty acids, pose health risks and are not suitable for low-calorie diets aimed at controlling cholesterol levels.

Innovation Solution

A combination of liquid soy extract with 2.5-4.5% protein content, sunflower oil, and suitable thickening agents such as tapioca starch, carob seed flour, and xanthan gum is used to create solid or semisolid vegetable cheeses with high nutritional value and low saturated fatty acid content.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If coconut oil and palm oil are used in cheese-like formulations, then consistency and flavor are improved, but saturated fatty acid content increases and health risks arise

Engineering Contradiction:

ImproveconsistencyVSAvoidsaturated fatty acid content

Core Design Contradiction:

Stability of the object's compositionVSObject-affected harmful factors

Solution Approach 1:

The patent changes the chemical composition parameters by replacing saturated vegetable fats (coconut and palm oil) with liquid soy extract containing proteins and unsaturated fats, combined with specific thickening agents (pectin, sodium alginate, carrageenan) to achieve the desired consistency without harmful saturated fatty acids

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite formulation by combining liquid soy extract with multiple thickening agents (pectin, sodium alginate, carrageenan) in specific proportions to replicate the functional properties of traditional vegetable fats while eliminating their harmful effects

Inventive Principle:

Principle #40Composite materials

2Ease of operation

If soy proteins are combined with vegetable fats to create cheese-like preparations, then palatability and consistency are improved, but the presence of harmful oils reduces nutritional value

Engineering Contradiction:

ImprovepalatabilityVSAvoidhealth-harming oils

Core Design Contradiction:

Ease of operationVSObject-affected harmful factors

Solution Approach 1:

The patent modifies the nutritional parameters by eliminating harmful saturated fats and replacing them with a liquid soy extract system that provides proteins, unsaturated fatty acids, and essential nutrients, while using thickening agents to maintain the sensory properties expected in cheese-like products

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent introduces thickening agents (pectin, sodium alginate, carrageenan) as intermediary substances that mediate between the liquid soy extract and the desired solid/semisolid cheese-like consistency, enabling palatability without relying on harmful vegetable fats

Inventive Principle:

Principle #24Intermediary (Mediator)

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 solution results in tasty, palatable vegetable cheeses with a firm texture, suitable for low-calorie diets, free from health-harming oils and rich in unsaturated fatty acids, providing heart health benefits.

Implementation Method 1

suitable thickening agents such as tapioca starch, carob seed flour, and xanthan gum is used to create solid or semisolid vegetable cheeses

Methodology Applied

Scientific EffectThickening:

Data Source

PatentEP3141130B1Edible composition made from soybean and sunflower oil

Publication Date: 2026.01.14 VALSOIA

AI summary

The present invention relates to a solid or semisolid consistency edible composition comprising liquid soy extract and sunflower oil in combination with suitable thickening agents, a process for the production thereof and food preparations comprising said composition.