Whey Protein Fruit Preparation Texture and Viscosity
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Solution Overview
Problem
Fruit preparations face challenges in simplifying ingredients while maintaining texture, flavor, and appearance, and ensuring manufacturability attributes like pumpability, storage life, and compatibility with other ingredients, particularly when including fruit pieces.
Innovation Solution
A fruit preparation is developed using a whey protein matrix with a pH of 3 to 4.5, dynamic viscosity of 0.5 to 4 Pa*s, and consistency of 5 cm/min to 8 cm/min, comprising 3% to 10% whey protein, at least 30% fruit ingredient, up to 20% water, up to 59% sugar, and up to 10% additives, which can include fruit pieces and be pasteurized to achieve desired properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional fruit preparations are made with multiple ingredients (stabilizers, colorants, flavorants), then texture, flavor, and appearance are maintained, but ingredient complexity increases
Solution Approach 1:
Whey protein serves multiple functions simultaneously: it acts as a stabilizer to maintain texture, provides flavor characteristics, and contributes to the overall mouthfeel of the fruit preparation. This multi-functionality allows reduction of other additive ingredients while maintaining product quality
Solution Approach 2:
The invention uses composite material systems combining whey protein with fruit ingredients to create a synergistic effect where the protein matrix enhances the functional properties of the fruit preparation, allowing simplified ingredient lists while maintaining or improving texture and stability
2Device complexity
If fruit preparations are simplified with fewer ingredients, then ingredient complexity is reduced, but manufacturing attributes (pumpability, storage life, shelf life) may deteriorate
Solution Approach 1:
The whey protein concentration is optimized within a specific range (0.1% to 10% by weight) to achieve the desired balance between simplified formulation and maintained manufacturing attributes. This parameter optimization ensures pumpability, storage stability, and shelf life are preserved despite ingredient simplification
3Reliability
If whey protein concentration is increased to improve texture and stability, then product quality is enhanced, but cost and viscosity may increase
Solution Approach 1:
Rather than using high concentrations of whey protein, the invention employs optimal lower concentrations (0.1% to 10% by weight) that provide sufficient functional benefits for texture and stability without the excessive costs and viscosity increases associated with higher protein levels
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 solution allows for the creation of a fruit preparation with desirable texture, flavor, and appearance using fewer ingredients, maintaining viscosity and consistency similar to traditional preparations, and is suitable for use in various food products, including dairy compositions.
Implementation Method 1
thermally treating a whey protein solution to achieve at least 60% denaturation to form a whey base
Implementation Method 2
a fruit preparation that includes a whey protein matrix
Implementation Method 3
pasteurizing the mixture at a temperature of from 85° C. to 100° C. for 2 minutes to 15 minutes
Data Source
AI summary
Fruit preparations comprising whey and having a desirable viscosity and texture are described. Fruit preparations described include about 3% to 16% whey protein by weight and at least 30% fruit ingredient by weight. Methods of making fruit preparations comprising whey are also described.