Water-in-Oil Emulsion Composition for Juicy Plant-Based Meat Binding
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Solution Overview
Problem
Meat substitutes made from vegetable proteins lack binding properties and juiciness, failing to replicate the juiciness and texture of animal meats.
Innovation Solution
A water-in-oil emulsion composition containing specific emulsifiers, such as polyglycerin-condensed ricinoleic acid ester, glycerin fatty acid ester, and lecithin, with controlled HLB values, is used to enhance binding properties and juiciness in meat substitute products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If vegetable protein is used to make meat substitutes, then environmental friendliness and health benefits are improved, but binding properties and juiciness deteriorate
Solution Approach 1:
The patent introduces a water-in-oil emulsion composition as an intermediary substance that bridges vegetable protein and water. This emulsion acts as a mediator to improve binding properties by providing a structured liquid matrix that enhances protein-protein interactions and maintains product integrity, while preserving the health and environmental benefits of vegetable-based ingredients
Solution Approach 2:
The patent modifies the physical and chemical parameters of the meat substitute product by incorporating a water-in-oil emulsion with specific HLB values (3-10). This parameter change transforms the binding characteristics of the product, enabling it to achieve meat-like cohesion and structure while maintaining the inherent health benefits of vegetable protein
2Object-affected harmful factors
If vegetable protein is used to make meat substitutes, then environmental friendliness and health benefits are improved, but juiciness deteriorates
Solution Approach 1:
The water-in-oil emulsion serves as an intermediary that delivers juiciness to the meat substitute product. The emulsion's unique structure allows it to function as both a binding agent and a juiciness carrier, releasing flavorful liquids during eating while maintaining the health advantages of plant-based ingredients
Solution Approach 2:
The patent creates a composite material system combining vegetable protein, water-in-oil emulsion, and other ingredients. This composite structure enables the product to simultaneously achieve binding properties, juiciness, and health benefits by integrating multiple functional components in a synergistic formulation
3Strength
If emulsion composition is added to meat substitute, then binding properties are improved, but device complexity increases
Solution Approach 1:
The patent merges multiple functions into a single water-in-oil emulsion composition. This emulsion simultaneously provides binding properties, juiciness, and structural integrity, consolidating what would otherwise require multiple separate additives into one integrated component that simplifies the overall formulation
Solution Approach 2:
The patent optimizes the HLB values (3-10) and composition parameters of the water-in-oil emulsion to achieve maximum binding efficiency. By carefully controlling these parameters, the emulsion delivers superior binding properties while maintaining reasonable formulation complexity and manufacturability
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 emulsion composition maintains emulsification during cooking, ensuring high binding properties and releases oil and fat during eating for a juicy texture, mimicking the juiciness of animal meats.
Implementation Method 1
a water-in-oil emulsion composition for use in a meat substitute processed product comprising plant raw material, comprising: an emulsifier A and an emulsifier B and/or an emulsifier C
Implementation Method 2
releases oil and fat during eating for a juicy texture, mimicking the juiciness of animal meats
Data Source
AI summary
An water-in-oil emulsion composition that enables imparting binding properties and juiciness to a meat substitute processed product comprising plant raw material. The water-in-oil emulsion composition for use in a meat substitute processed product comprising plant raw material includes an emulsifier A, and an emulsifier B and/or an emulsifier C. The emulsifier A is selected from the group consisting of a polyglycerin-condensed ricinoleic acid ester, a glycerin fatty acid ester, a sucrose fatty acid ester, and a lecithin, and has an HLB of 9.0 or less. The emulsifier B is a fatty acid ester and has saturated a fatty acid as a constituent fatty acid. The emulsifier C is a fatty acid ester and has only an unsaturated fatty acid as constituent a fatty acid.