Whey Protein Particle Blend for Heat-Stable Yoghurt Texture
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Solution Overview
Problem
The production of high protein whey protein-based yoghurt products is challenging due to strong gel formation during heat-treatment, leading to equipment clogging, reduced operation cycles, and poor sensory quality, such as low viscosity and sedimentation issues.
Innovation Solution
A combination of microparticulated whey protein particles (type A) and acid-gellable whey protein aggregates (type B) is used, with type A particles having a size of 1-10 microns and type B particles having a size of 0.02-0.5 microns, to reduce gel formation during heat-treatment and enhance viscosity and stability during acidification.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high concentrations of whey protein are used in yoghurt production, then protein content is improved, but gel formation during heat-treatment increases causing equipment clogging
Solution Approach 1:
The whey protein is segmented into two distinct particle types: type A particles (1-10 microns) that remain stable during heat-treatment and type B particles (0.02-0.5 microns) that are acid-gellable. This segmentation allows each particle type to perform its specific function without interfering with the other, enabling high protein content while preventing unwanted gel formation during heat-treatment.
Solution Approach 2:
Different regions of the protein system have different qualities: type A particles are designed to be heat-stable and non-gelling, while type B particles are designed to be acid-sensitive and gellable. This local quality differentiation ensures that gel formation occurs only where desired (during acidification) and not where it is harmful (during heat-treatment).
2Strength
If strong gel formation occurs during heat-treatment, then protein structure is improved, but equipment operation cycles are reduced due to clogging
Solution Approach 1:
The protein system is divided into type A particles that provide structural stability during heat-treatment without forming strong gels, and type B particles that form gels only during acidification. This segmentation prevents equipment clogging during heat-treatment while maintaining productivity.
Solution Approach 2:
The gelation behavior is controlled by changing the pH parameter: type B particles remain soluble during neutral pH heat-treatment but form gels at acidic pH. This parameter-based control allows strong gel formation only when desired, maintaining equipment operation cycles.
3Ease of operation
If whey protein gel is broken up by homogenisation, then flowability is improved, but viscosity and gel structure are reduced
Solution Approach 1:
Type A particles are pre-formed to be heat-stable and non-gelling, providing a stable framework that maintains viscosity without requiring strong gel formation. Type B particles are pre-designed to gel only upon acidification, providing structure when needed while maintaining flowability during processing.
Solution Approach 2:
The system uses a composite of two particle types with complementary properties: type A particles provide heat stability and baseline viscosity, while type B particles provide acid-induced gelation. This composite structure achieves both flowability during processing and viscosity in the final product.
4Quantity of substance
If high protein concentration is used, then nutritional value is improved, but sedimentation and syneresis increase
Solution Approach 1:
The protein is segmented into type A particles (1-10 microns) that remain suspended and type B particles (0.02-0.5 microns) that form a gel matrix during acidification. This segmentation prevents sedimentation by creating a stable colloidal system that maintains protein distribution even at high concentrations.
Solution Approach 2:
Different particle types have different stability characteristics: type A particles are heat-stable and suspension-resistant, while type B particles are acid-gellable and provide structural support. This local quality differentiation ensures stability throughout the product lifecycle.
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 results in high viscosity and reduced sedimentation, producing a desirable yoghurt-like product with improved sensory quality, suitable for stirred-type or set-type yoghurts.
Implementation Method 1
acid-gellable whey protein aggregates (referred to as type B particles) in an amount of at least 10% (w/w) relative to the total amount of protein
Implementation Method 2
The type B particles seem to retain their ability to generate strong gels during the acidification
Implementation Method 3
high concentrations of whey protein has a strong tendency to form gel during the heat-treatment step that is used in yoghurt processes
Implementation Method 4
The development of whey protein gel during the heating leads to shorter operation cycles
Implementation Method 5
The whey protein gel may be broken up by homogenisation prior to the acidification step
Implementation Method 6
a high level of gel particle sedimentation
Data Source
AI summary
The present invention pertains to a new type of food ingredient containing a combination of insoluble whey protein particles having a particle size in the range of 1-10 micron (referred to as type A particles) and acid-gellable whey protein aggregates (referred to as type B particles). The invention furthermore pertains to whey protein-based, yoghurt-like products containing the combination of type A and type B particles and to methods of producing the food ingredient and the whey protein-based, yoghurt-like products.