Whey Protein Viscous Composition in Flexible Containers
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Solution Overview
Problem
Current whey protein products in the market often lack variety in texture and organoleptic profile, with many being acidic or having high energy density, which does not cater to consumers seeking balanced whey protein intake with moderate energy and appealing textures.
Innovation Solution
A product comprising a viscous composition with at least 8% whey protein, pH 6.0-8.0, and less than 200 kcal/100g energy density, packaged in flexible containers, which allows for controlled texture evolution and stability over time, providing a different and appealing texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If whey protein products are made with high protein concentration (at least 8% by weight), then protein intake efficiency is improved, but the product may form gels or have unstable texture over time
Solution Approach 1:
The patent applies parameter changes by carefully controlling pH within the neutral range (6.0-8.0) and adjusting ionic strength through specific salt concentrations (0.5-5.0 g/L) to prevent gel formation while maintaining high whey protein content (at least 8% by weight). This resolves the contradiction by modifying chemical parameters to stabilize the protein structure without sacrificing protein concentration.
2Reliability
If acidic conditions (pH up to 3.9) are used to preserve the product and form protein gel, then preservation is improved, but the organoleptic profile becomes unappealing and gel texture is formed
Solution Approach 1:
The patent inverts the conventional approach by using neutral pH (6.0-8.0) instead of acidic conditions to achieve both preservation and appealing organoleptic properties. This reversal of the traditional acidification method eliminates the formation of unappealing gels while maintaining product stability and extended shelf life through alternative preservation mechanisms.
3Use of energy by moving object
If high energy density formulations (310 kcal per 100 g) are used to provide high energy shots, then energy density is improved, but the product does not meet consumer needs for balanced whey intake with moderate energy
Solution Approach 1:
The patent applies parameter changes by formulating products with moderate energy density (less than 200 kcal per 100 g) while maintaining high whey protein content (at least 8% by weight). This adjustment of energy parameters creates a new product category that balances protein intake needs with moderate energy consumption, expanding consumer choice and adaptability.
4Ease of manufacture
If simple mixture of water and whey protein powder is used, then ease of preparation is improved, but the texture is liquid and lacks variety
Solution Approach 1:
The patent uses composite materials by combining whey protein with specific salts (NaCl, KCl, CaCl2) and buffer systems in controlled concentrations to create viscous compositions with stable, appealing textures. This composite approach maintains preparation simplicity while delivering consistent, non-liquid textures that differ from conventional protein shakes.
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 product offers a stable and appealing texture that is better controlled over time, meeting consumer needs for balanced whey protein intake with moderate energy density and varied organoleptic profiles, while maintaining shelf life for several days to months.
Implementation Method 1
heat treated to form a protein gel
Implementation Method 2
heat treated to form a protein gel
Implementation Method 3
pH of from 6.0 to 8.0
Data Source
Figure 1
Figure 2
AI summary
The invention relates to a product comprising a container and a composition comprising a high amount of whey protein, in the container. The container is a flexible container and the composition presents, in the container, a modified, controlled texture.