Ultra Shear Technology for Plant-Dairy Protein Blends
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Solution Overview
Problem
Plant-based protein sources like pea protein face challenges with low solubility and sedimentation during processing and storage, leading to non-uniformity in protein distribution in beverages and milk substitutes, and poor functional performance such as emulsion stability and gelation, which limits their acceptance and usage in liquid foods.
Innovation Solution
The application of Ultra Shear Technology (UST) that combines high pressure and shear forces to blend plant and dairy proteins, creating a homogenous product by varying pressure from 2,000 psi to 87,000 psi and temperature from 5-100°C, preventing sedimentation and enhancing stability and textural properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If plant protein sources are used in liquid foods, then nutritional content and sustainability are improved, but solubility and uniformity of protein distribution deteriorate
Solution Approach 1:
The patent applies high pressure (2,000-87,000 psi) and temperature (5-100°C) parameters to modify the physical state of plant proteins, transforming them from insoluble to soluble forms. This parameter change enables uniform distribution in liquid foods while preserving nutritional content.
Solution Approach 2:
The patent creates composite protein blends combining plant proteins with animal proteins (whey, casein) to achieve synergistic effects. This composite approach improves solubility and functional performance while maintaining the nutritional benefits of plant-based sources.
2Adaptability or versatility
If plant protein sources are used in liquid foods, then sustainability and cost effectiveness are improved, but functional performance (emulsion stability, gelation) deteriorates
Solution Approach 1:
High pressure and temperature treatment modifies the molecular structure of plant proteins, enhancing their functional properties including emulsion stability and gelation capability. This enables reliable performance in diverse food applications.
Solution Approach 2:
Combining plant proteins with animal proteins creates a composite system where animal proteins provide structural stability and emulsion properties, while plant proteins contribute sustainability and cost effectiveness. The synergistic interaction improves overall functional performance.
3Ease of manufacture
If plant protein sources are used in liquid foods, then cost effectiveness is improved, but uniformity of protein distribution deteriorates
Solution Approach 1:
The high pressure treatment (2,000-87,000 psi) physically disperses plant protein particles throughout the liquid medium, achieving uniform distribution. This parameter change eliminates aggregation and sedimentation, ensuring consistent protein concentration throughout the product.
Solution Approach 2:
The patent replaces conventional mechanical mixing with high pressure and shear forces to achieve uniform protein distribution. This substitution provides more effective and consistent results, eliminating the need for complex mixing equipment and procedures.
4Device complexity
If conventional blending methods are used, then simplicity of process is maintained, but sedimentation and lump formation occur
Solution Approach 1:
The high pressure (2,000-87,000 psi) and temperature (5-100°C) treatment fundamentally changes the physical state of proteins, preventing sedimentation and lump formation. This parameter change enables stable homogeneous mixtures without requiring complex stabilization systems.
Solution Approach 2:
The patent replaces conventional mechanical blending with high pressure and shear forces to achieve uniform mixing. This substitution eliminates sedimentation and aggregation issues while maintaining process simplicity, as the high pressure system performs multiple functions simultaneously.
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
UST treatment results in stable, homogenous protein blends with improved solubility and functional properties, eliminating the need for stabilizers and emulsifiers, and enabling the creation of plant-dairy based beverages and products with extended shelf-life and enhanced nutritional profiles.
Implementation Method 1
The liquid blend is pressurized up to 400 MPa and passed through a tiny nozzle which exerts enormous shear and concomitant momentary temperature rise on the product
Implementation Method 2
In UST processing, the liquid blend is pressurized up to 400 MPa
Implementation Method 3
passed through a tiny nozzle which exerts enormous shear and concomitant momentary temperature rise on the product
Implementation Method 4
The treatment induces structural changes on fat globules and casein micelles in milk and promotes stability by preventing creaming
Data Source
AI summary
Disclosed herein are methods of making and using, as well as products obtained by, continuous high pressure based Ultra Shear Technology (UST). These products are homogenous and stable blends of plant and animal proteins. These methods allow for the formulation and manufacture of stable liquid food products without the use of synthetic additives. The plant/animal protein blends are useful in formulating novel protein liquid foods with varied consumer applications.