Microparticulated Whey Protein Pasta Texture

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Solution Overview

Problem

Conventional pasta products with high protein content often become sticky and swollen upon cooking, making them unappealing to consumers, and existing attempts to increase protein content in pasta have not successfully maintained a smooth, non-sticky texture and pleasant flavor.

Innovation Solution

Incorporating microparticulated and denatured whey protein into the pasta dough, which provides improved resistance to overcooking and allows for a higher water content without compromising texture, resulting in a pasta with at least 13% protein by weight and a smooth, non-sticky surface.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If protein content in pasta is increased, then satiety and nutritional value are improved, but texture becomes sticky and swollen after cooking

Engineering Contradiction:

Improveprotein contentVSAvoidstickiness and swelling

Core Design Contradiction:

Quantity of substanceVSObject-generated harmful factors

Solution Approach 1:

The patent applies parameter changes by modifying the physical and chemical properties of whey protein through denaturation (changing molecular structure) and microparticulation (changing particle size to 1-10 micrometers). These parameter transformations allow the protein to be incorporated at high levels (at least 5% by weight) without causing the harmful stickiness and swelling effects that occur with conventional protein additions, thus resolving the contradiction between improving protein content and maintaining acceptable texture.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite material system by combining microparticulated and denatured whey protein with traditional pasta ingredients (flour, water, eggs). This composite approach allows the unique properties of the modified whey protein to counterbalance the unwanted effects of high protein content, achieving a pasta product that simultaneously delivers high protein (at least 13% by weight) and maintains smooth, non-sticky texture after cooking.

Inventive Principle:

Principle #40Composite materials

2Duration of action of moving object

If cooking time is extended to ensure thorough cooking, then pasta becomes fully cooked, but it becomes overcooked and loses al dente texture

Engineering Contradiction:

Improvecooking timeVSAvoidal dente texture

Core Design Contradiction:

Duration of action of moving objectVSStability of the object's composition

Solution Approach 1:

The patent applies beforehand cushioning by pre-modifying the whey protein through denaturation and microparticulation before incorporation into the pasta dough. This预处理 creates a buffer that protects the pasta structure during cooking, allowing extended cooking times to be used without causing overcooking. The modified protein structure provides stability that cushions against the detrimental effects of prolonged heat exposure, enabling the pasta to maintain al dente texture even when cooked thoroughly.

Inventive Principle:

Principle #11Beforehand cushioning (Prior cushioning)

3Ease of operation

If water content in pasta dough is increased, then pasta becomes smoother and more pliable during processing, but it becomes sticky and difficult to handle

Engineering Contradiction:

Improvesmoothness and pliabilityVSAvoidstickiness

Core Design Contradiction:

Ease of operationVSObject-generated harmful factors

Solution Approach 1:

The patent applies parameter changes by transforming whey protein into microparticulated form with specific size characteristics (1-10 micrometers) and denatured state. This parameter modification allows the protein to interact differently with water in the dough, enabling higher water content to be incorporated while maintaining smoothness and pliability during processing. The modified protein structure prevents the water from causing excessive stickiness, thus resolving the contradiction between achieving smooth dough and avoiding stickiness.

Inventive Principle:

Principle #35Parameter changes

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 microparticulated and denatured whey protein in pasta dough enhances cooking resistance, maintains a smooth texture, and allows for a higher water content, addressing the issues of stickiness and swelling while providing a high protein content.

Implementation Method 1

the inventors surprisingly have found out that a pasta according to the invention can be obtained with a water content being up to 7% higher than standard conventional pasta products

Methodology Applied

Scientific EffectWater absorption: Absorption (physical)

Implementation Method 2

addition of microparticulated and denatured whey protein to a pasta dough results in a pasta having improved resistance to overcooking, i.e. stickiness of the cooked pasta is reduced

Methodology Applied

Scientific EffectResistance to overcooking:

Data Source

PatentEP3720296B1High protein pasta

Publication Date: 2021.10.27 ARLA FOODS AMBA

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AI summary

The present invention pertains to a pasta comprising a low carbohydrate and high protein content. In particular, the pasta comprises a total amout of protein of at least 13% by weight of dry matter content of the pasta, while having the same sensoric properties as standard pasta with a lower protein content. The pasta of the invention is made by addition of microparticulated and denatured whey protein.