Whey Protein Cream Dough Composition for DATEM Replacement
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Solution Overview
Problem
Existing dough compositions face challenges in achieving consistent texture and structure due to the complex interactions of ingredients, and there is a need for alternative emulsifiers and casein substitutes that do not compromise on quality, health, or sustainability, particularly with concerns over the use of diacetyl tartaric acid esters of monoglycerides (DATEM) and the high cost and limited supply of casein.
Innovation Solution
Incorporating whey protein cream into dough compositions, which acts as a protein source and emulsifying agent, reducing the need for additional emulsifiers and casein, thereby improving texture, stability, and nutritional value while maintaining freshness of baked goods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If emulsifying agents like DATEM are used to improve texture and consistency, then the quality and stability of baked goods is improved, but health concerns arise and consumer acceptance decreases
Solution Approach 1:
The patent replaces synthetic emulsifiers like DATEM with natural alternatives derived from whey protein and other food-grade ingredients. This substitution eliminates health concerns associated with synthetic additives while maintaining the desired textural properties through naturally occurring emulsifying compounds in the ingredient system.
Solution Approach 2:
The patent modifies the chemical composition parameters by using hydrolyzed plant proteins and whey protein instead of synthetic emulsifiers. These natural proteins contain amino acid sequences that provide emulsifying functionality, changing the chemical basis of the system from synthetic to natural while preserving the functional outcome of improved texture consistency.
2Reliability
If casein protein is used to improve texture and stability, then the quality of baked goods is improved, but the cost increases and supply becomes limited
Solution Approach 1:
The patent employs hydrolyzed plant proteins that serve multiple functions: they provide structural support, improve texture, enhance stability, and act as emulsifiers. This multi-functional ingredient replaces casein's various roles while being derived from abundant plant sources, thereby reducing both cost and supply constraints.
Solution Approach 2:
The patent creates functional equivalents of casein using plant-based proteins that replicate its textural and stabilizing properties. Through careful selection and combination of plant proteins with similar functional characteristics, the system achieves casein-like performance without relying on the limited and expensive dairy casein supply.
3Quantity of substance
If the amount of emulsifying agent or casein protein is reduced to lower cost, then manufacturing cost decreases, but the texture and quality of baked goods deteriorate
Solution Approach 1:
The patent creates a composite ingredient system combining hydrolyzed plant proteins, whey protein, and other functional ingredients that work synergistically. This composite approach distributes the functional requirements across multiple components, allowing each ingredient to contribute partially to the overall texture and quality, thereby maintaining high-quality output while using cost-effective natural ingredients instead of expensive casein and synthetic emulsifiers.
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 use of whey protein cream in dough compositions enables the production of baked goods with improved texture, stability, and nutritional value, reducing the reliance on casein and emulsifiers like DATEM, while maintaining freshness and consistency over time.
Implementation Method 1
As an emulsifier, the whey protein cream can help emulsify the constituent components of the composition together, forming a homogenous composition
Implementation Method 2
As a protein source, the whey protein cream can provide nutritional value for the dough composition and help build the structure of the dough
Data Source
AI summary
A dough composition can be formulated using a whey protein cream ingredient to reduce or replace certain emulsifying agents while maintaining or extending the shelf-life of the final baked food product. The whey protein cream may further be used to reduce or replace additional protein ingredients used in dough formulations. In some formulations, the dough composition may include a comparatively low amount of emulsifying agent or a casein salt, while other formulations are substantially free of an emulsifying agent or casein salt. The inclusion of whey protein cream may beneficially maintain freshness and shelf-life of baked food products from the dough compositions.