View source for 20240049748. FOAMED, RESILIENT, PROTEIN-BASED PRODUCT simplified abstract (Unknown Organization)

=FOAMED, RESILIENT, PROTEIN-BASED PRODUCT=


==Organization Name==

[[:Category:Unknown Organization|Unknown Organization]]


[[Category:Unknown Organization]]

==Inventor(s)==

[[:Category:Erich Windhab of Hemishofen (CH)|Erich Windhab of Hemishofen (CH)]][[Category:Erich Windhab of Hemishofen (CH)]]

[[:Category:Joel Zink of Zurich (CH)|Joel Zink of Zurich (CH)]][[Category:Joel Zink of Zurich (CH)]]

[[:Category:Cédric Sax of Zurich (CH)|Cédric Sax of Zurich (CH)]][[Category:Cédric Sax of Zurich (CH)]]

[[:Category:Bhaskar Mitra of Kolkata (IN)|Bhaskar Mitra of Kolkata (IN)]][[Category:Bhaskar Mitra of Kolkata (IN)]]

==FOAMED, RESILIENT, PROTEIN-BASED PRODUCT - A simplified explanation of the abstract==


This abstract first appeared for US patent application 20240049748 titled 'FOAMED, RESILIENT, PROTEIN-BASED PRODUCT

==Simplified Explanation==

The invention is a product with a foam structure that has partially open foam pores filled with a fluid. It also includes a method and device for filling these open foam pores in a defined manner. The foam products designed and filled according to the invention can be used as main components for plant protein-based meat analogs. The advantages of this invention include the simplified multifunctionality of the products in terms of their sensory and nutritional properties, allowing for adaptation to the preferences and needs of specific target groups, including individual customization.

* The invention is a product with a foam structure and partially open foam pores filled with a fluid.
* The method and device provided in the invention allow for filling these open foam pores in a defined manner.
* The foam products designed and filled according to the invention can be used as main components for plant protein-based meat analogs.
* The invention offers simplified multifunctionality of the products, allowing for adaptation to the preferences and needs of specific target groups.
* The invention provides the ability for individual customization of the foam products.

== Potential Applications ==
The foam products designed and filled according to the invention can be used as main components for plant protein-based meat analogs. This opens up opportunities for the development of alternative meat products that cater to the preferences and needs of individuals who follow plant-based diets or have specific dietary restrictions.

== Problems Solved ==
The invention solves the problem of filling open foam pores in a defined manner. This ensures that the foam structure is properly filled with the desired fluid, resulting in a product with consistent sensory and nutritional properties. Additionally, the ability to adapt the foam products to the preferences and needs of specific target groups solves the problem of limited options for customized plant protein-based meat analogs.

== Benefits ==
The simplified multifunctionality of the foam products according to the invention allows for easy adaptation to different sensory and nutritional properties. This means that the products can be tailored to meet the preferences and needs of specific target groups, providing a wider range of options for individuals with different dietary requirements. The ability to customize the foam products also enhances consumer satisfaction and promotes inclusivity in the plant-based food industry.


==Original Abstract Submitted==

the invention relates to a product having a foam structure with foam pores which are partially open to the surface and are filled, partially or completely, with a fluid. the invention further relates to a method having embodiments for filling open foam pores in a defined manner. the invention also relates to a device having embodiments for filling open foam pores in a defined manner. the invention furthermore relates to the use of the foam products designed and filled according to the invention as main components for plant protein-based meat analogs. particular advantages of the invention are the simplified multifunctionality of the products according to the invention in terms of their sensory and nutritional properties for adaptation to preferences and needs of certain target groups including individual customization.



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