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January 16, 2025
Revolutionizing Polymer strength with Nature-Inspired Patterns
Nature excels at creating materials that balance strength and flexibility, like the layered structure of sea sponges. Drawing inspiration from these biological systems, researchers at the Beckman Institute for Advanced Science and Technology have pioneered a method to enhance the toughness of polymer materials by mimicking these natural patterns.
Through frontal polymerization, a process that uses heat to initiate polymer formation, the team developed a technique to create patterned polymers. By fine-tuning reaction conditions, they produced materials with alternating rigid crystalline regions and flexible amorphous zones. This unique structure improves the material’s resilience, allowing it to withstand significant stress without losing strength.
“Nature shows us how to transform brittle materials into tough ones with intricate patterns,” said Nancy Sottos, who leads the project. This approach builds on previous work that established frontal polymerization as a reliable method for producing biomimetic materials. The interdisciplinary team employed advanced techniques, including X-ray scattering, to analyze how polymer chains orient within the patterned material. This revealed critical insights into the relationship between molecular structure and overall material properties.
The project’s success also relied on computational modeling to optimize the manufacturing process and understand the thermal and chemical dynamics that drive the formation of these heterogeneous materials.
By emulating nature’s design principles, this breakthrough opens new possibilities for creating durable polymer materials. Potential applications range from aerospace and automotive engineering to consumer products, where strength and flexibility are essential. Learn more about this topic here.
Through frontal polymerization, a process that uses heat to initiate polymer formation, the team developed a technique to create patterned polymers. By fine-tuning reaction conditions, they produced materials with alternating rigid crystalline regions and flexible amorphous zones. This unique structure improves the material’s resilience, allowing it to withstand significant stress without losing strength.
“Nature shows us how to transform brittle materials into tough ones with intricate patterns,” said Nancy Sottos, who leads the project. This approach builds on previous work that established frontal polymerization as a reliable method for producing biomimetic materials. The interdisciplinary team employed advanced techniques, including X-ray scattering, to analyze how polymer chains orient within the patterned material. This revealed critical insights into the relationship between molecular structure and overall material properties.
The project’s success also relied on computational modeling to optimize the manufacturing process and understand the thermal and chemical dynamics that drive the formation of these heterogeneous materials.
By emulating nature’s design principles, this breakthrough opens new possibilities for creating durable polymer materials. Potential applications range from aerospace and automotive engineering to consumer products, where strength and flexibility are essential. Learn more about this topic here.
January 31, 2025
Are Injection Molded Alternative Meats the Future in the Foodtech Industry?
Are Injection Molded Alternative Meats the Future in the Foodtech Industry?
The race to create plant-based whole cuts that truly mimic the texture and experience of meat has been challenging for foodtech innovators. Prof. Yaakov Nahmias, founder of Tissue Dynamics, believes his team at the Hebrew University of Jerusalem has cracked the code. By combining metamaterials and injection molding, they’ve developed a patent-pending process to produce realistic plant-based chops and steaks suitable for mass production at a fraction of the cost of 3D printing.
Injection molding, a technology widely used in plastic manufacturing since the 1940s, brings unparalleled efficiency to alternative protein production. “Once you’re producing above a few tons of material, injection molding leaves 3D printing in the dust,” explains Nahmias. The technique enables high-capacity production at a significantly lower cost while preserving critical product qualities.
Unlike high-temperature extrusion, which can alter flavor and texture, injection molding operates below 100°C. This prevents oxidation of flavoring agents and preserves the product’s color during cooking, overcoming common challenges in plant-based meat analogs.
The process involves creating a mold for the “muscle” component of the steak using a low-temperature meat analog (LTMA) made from textured vegetable protein (TVP). After cooling, intermuscular cavities are filled with a proteoleogel—a plant-protein-structured fat that replicates animal fat’s behavior during cooking. The result is a plant-based steak that mimics the mechanical and sensory properties of real meat.
With injection molding, Nahmias envisions a future where cost-efficient, high-quality plant-based steaks become widely accessible. Learn more about this topic here
Injection molding, a technology widely used in plastic manufacturing since the 1940s, brings unparalleled efficiency to alternative protein production. “Once you’re producing above a few tons of material, injection molding leaves 3D printing in the dust,” explains Nahmias. The technique enables high-capacity production at a significantly lower cost while preserving critical product qualities.
Unlike high-temperature extrusion, which can alter flavor and texture, injection molding operates below 100°C. This prevents oxidation of flavoring agents and preserves the product’s color during cooking, overcoming common challenges in plant-based meat analogs.
The process involves creating a mold for the “muscle” component of the steak using a low-temperature meat analog (LTMA) made from textured vegetable protein (TVP). After cooling, intermuscular cavities are filled with a proteoleogel—a plant-protein-structured fat that replicates animal fat’s behavior during cooking. The result is a plant-based steak that mimics the mechanical and sensory properties of real meat.
With injection molding, Nahmias envisions a future where cost-efficient, high-quality plant-based steaks become widely accessible. Learn more about this topic here