Sulfur-Containing Protein Food Products With Controlled Oxidation
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Solution Overview
Problem
Animal-derived food products contain components that can cause unhealthy reactions and have environmental and animal welfare concerns, and alternatives produced from isolated components often have imbalanced protein compositions leading to undesirable functional roles.
Innovation Solution
A method involving the use of a sulfur-comprising amino acid protein, combined with an oxidizing agent and optional ingredients, to produce food products that minimize the release of volatile sulfur compounds, ensuring balanced protein composition and desirable taste and aroma profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If alternatives to animal-derived food products are produced from isolated plant or recombinant components, then animal welfare and environmental concerns are addressed, but the isolated components may play larger or different functional roles that negatively influence product properties
Solution Approach 1:
The patent applies parameter changes by modifying the oxidation state of sulfur-comprising amino acids through controlled exposure to oxidizing agents. This changes the functional properties of isolated plant proteins to better match animal-derived products, resolving the contradiction between using alternative ingredients and maintaining reliable product functionality
Solution Approach 2:
The patent converts the potentially harmful effect of sulfur-containing compounds (which can cause undesirable sensory notes) into a benefit by controlling their oxidation. The sulfur compounds are oxidized to form disulfide bonds that improve protein structure and functionality while minimizing negative sensory impacts
2Productivity
If isolated plant or recombinant proteins are used to substitute animal-derived proteins, then production processes become more sustainable, but the protein composition becomes imbalanced leading to undesirable functional roles
Solution Approach 1:
The patent modifies the chemical parameters of isolated proteins by controlling the oxidation of sulfur-comprising amino acids. This creates a more balanced protein composition that better mimics natural animal-derived products, resolving the composition imbalance issue while maintaining sustainable production
Solution Approach 2:
The patent creates a composite protein structure by forming disulfide bonds between sulfur-comprising amino acids. This composite approach balances the protein composition and improves functional properties to better match animal-derived products
3Quantity of substance
If sulfur-comprising amino acids are exposed to produce food products, then nutritional value is enhanced, but volatile sulfur compounds are released causing undesirable taste and aroma
Solution Approach 1:
The patent converts harmful volatile sulfur compounds into beneficial oxidized forms. By controlling oxidation, sulfur compounds that would otherwise cause undesirable taste and aroma are transformed into disulfide bonds that enhance protein structure and functionality
Solution Approach 2:
The patent uses oxidizing agents to accelerate the oxidation of sulfur-comprising amino acids. This controlled oxidation prevents the formation of volatile sulfur compounds while maintaining nutritional value and improving product 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 method produces food products with controlled sulfur flavor and aroma, maintaining nutritional value while avoiding undesirable sensory notes and addressing environmental and ethical issues.
Implementation Method 1
combining a substantial amount of the protein with a suitable amount of an oxidizing agent
Data Source
AI summary
The present invention relates generally to food products comprising proteins comprising sulfur-comprising amino acids, and to methods for producing such food products.