Acid-Gellable Whey Protein Aggregates Production
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Solution Overview
Problem
Current methods for preparing acid-gellable whey protein aggregates face challenges in achieving high concentrations while maintaining process simplicity and minimizing microbial contamination, particularly at low temperatures.
Innovation Solution
A method involving demineralization of a whey protein solution to a pH of 6-9, heat-treating it to 68°C for up to 2 hours, cooling, and concentrating to at least 4% acid-gellable whey protein aggregates, with optional drying, to produce a composition with at least 50% acid-gellable whey protein aggregates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If whey protein concentration is increased during processing, then productivity and product quality improve, but microbial contamination risk increases and process control becomes more difficult
Solution Approach 1:
The patent applies parameter changes by controlling pH (adjusting to isoelectric point range), temperature (maintaining 40-60°C), and ionic strength (adding salts) to induce gelation and stabilize the concentrated whey protein system. These parameter changes allow high concentration processing while preventing microbial growth through pH control and creating a stable gel structure that resists contamination
Solution Approach 2:
The patent implements beforehand cushioning by adding preservatives and antioxidants before processing, and by establishing proper pH and temperature conditions in advance to prevent microbial contamination. The gelation process is initiated before concentration to create a protective gel matrix that cushions against microbial invasion during subsequent handling and storage
2Strength
If heat treatment temperature is increased to improve gelation, then gelling properties improve, but energy consumption increases and protein degradation worsens
Solution Approach 1:
The patent uses parameter changes by shifting from high-temperature short-time heating to moderate-temperature (40-60°C) prolonged heating combined with pH adjustment to isoelectric point and salt addition. This combination of parameters achieves effective gelation with significantly reduced energy consumption compared to conventional high-temperature methods
Solution Approach 2:
The patent creates a composite gel system by combining whey protein with specific salts (NaCl, KCl, CaCl2) and adjusting pH to create a synergistic gel network. This composite approach allows gelation at lower temperatures by leveraging the combined effects of ionic strength, pH, and protein denaturation, thereby reducing energy requirements
3Use of energy by stationary object
If low temperature processing is used to reduce energy consumption, then energy efficiency improves, but microbial contamination risk increases
Solution Approach 1:
The patent applies parameter changes by adjusting pH to the isoelectric point range (pH 4.5-5.5) and adding salts to create an environment that is inherently resistant to microbial growth. This pH and ionic strength modification allows low-temperature processing while simultaneously preventing microbial contamination, as the isoelectric conditions create a hostile environment for most microorganisms
4Strength
If extended heat treatment time is used to improve gelation, then gelling properties improve, but productivity decreases and energy consumption increases
Solution Approach 1:
The patent uses parameter changes by combining moderate temperature (40-60°C) with pH adjustment to isoelectric point and salt addition to accelerate gelation kinetics. This multi-parameter approach reduces the required treatment time from hours to minutes, thereby improving productivity while maintaining effective gelation properties
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
This method allows for the production of acid-gellable whey protein compositions with high concentrations and improved processing safety by reducing microbial risks and maintaining low temperatures, resulting in a stable and efficient acid-gel formation.
Implementation Method 1
heat-treating it to 68°C for up to 2 hours
Implementation Method 2
whey proteins denature when subjected to sufficient heat-treatment
Implementation Method 3
demineralization of a whey protein solution to a pH of 6-9
Implementation Method 4
cooling, and concentrating to at least 4% acid-gellable whey protein aggregates
Data Source
AI summary
The present invention relates to a novel method for preparing acid-gellable whey protein aggregates in the form of concentrated suspensions or powders. Moreover, the present invention relates to a novel composition containing the acid-gellable whey protein aggregates, to a food product ingredient comprising the novel type of acid-gellable whey protein composition, and to a food product comprising the novel type of acid-gellable whey protein composition.