Vegetable Protein Fraction Emulsifier for Low-Fat Ice Cream
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for producing vegetable ice cream lack a suitable alternative for consumers with milk or animal ingredient intolerance, as they fail to achieve comparable creaminess and stability without high fat content, and existing vegetable protein fractions are not separated based on emulsifier-specific properties.
Innovation Solution
A method involving the addition of vegetable parts to an aqueous solvent, followed by the use of lipophilic or amphiphilic substances to selectively separate protein fractions with enhanced emulsifying capabilities, allowing for the production of a vegetable protein fraction that can be used as an efficient emulsifier in ice cream, reducing the required emulsifier amount and improving organoleptic properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional vegetable protein fractions are used in ice cream, then the product can be made suitable for consumers with milk intolerance, but the creaminess and stability are insufficient without high fat content
Solution Approach 1:
The patent segments vegetable proteins into different fractions based on their emulsifying properties. By separating proteins with high emulsifying capacity from those with low capacity, the invention enables the use of concentrated emulsifier fractions that can achieve creaminess and stability without requiring high fat content, thus resolving the contradiction between suitability for milk-intolerant consumers and product quality.
Solution Approach 2:
The patent changes the concentration parameter of emulsifier proteins by separating and concentrating specific protein fractions with high emulsifying capacity. This parameter change allows achieving the desired creaminess and stability at lower fat content, resolving the contradiction between making ice cream suitable for milk-intolerant consumers and maintaining product quality.
2Reliability
If larger quantities of fat are used to achieve creaminess, then the sensation of creaminess is improved, but the fat content increases above acceptable levels
Solution Approach 1:
The patent extracts and concentrates emulsifier proteins from vegetable protein mixtures by separating fractions with high emulsifying capacity. This extraction of active emulsifying components replaces the need for large quantities of fat, allowing achievement of creaminess sensation with reduced fat content, thus resolving the contradiction between creaminess and fat content.
Solution Approach 2:
The patent changes the concentration of emulsifier proteins by separating and concentrating specific fractions. This parameter change in protein concentration provides an alternative mechanism to achieve creaminess without increasing fat content, resolving the contradiction between sensation of creaminess and quantity of fat.
3Ease of manufacture
If vegetable protein fractions are separated by conventional methods, then a mixed protein product is obtained, but the emulsifying capacity per gram of protein is insufficient
Solution Approach 1:
The patent segments vegetable proteins into fractions with different emulsifying capacities through separation processes. By isolating and concentrating the fraction with high emulsifying capacity, the invention achieves superior emulsifying performance per gram of protein while maintaining ease of manufacture through systematic separation and concentration steps.
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 enables the production of vegetable ice cream with improved creaminess and stability, achieving a five-fold increase in emulsifying capacity per gram of protein, allowing for reduced emulsifier usage and maintaining quality over long storage periods with low fat content.
Implementation Method 1
one or several substances having lipophilic or amphiphilic boundary surfaces are added to the mixture thus obtained or brought in contact with the mixture, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture, hereinafter also called target proteins, attach
Implementation Method 2
The one or more substances comprising the attached proteins are separated from the mixture by a separating method in order to obtain the desired vegetable protein fraction(s)
Data Source
AI summary
A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.