Egg burst prevention agent

A thickening polysaccharide-based egg-bursting prevention agent addresses the issue of microwave-induced egg bursting, enabling safe and easy reheating of cooked eggs by coating their surface.

JP7863311B2Active Publication Date: 2026-05-21UNITEC FOODS CO LTD
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Patent Information

Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
UNITEC FOODS CO LTD
Filing Date
2022-03-30
Publication Date
2026-05-21

AI Technical Summary

Technical Problem

Existing methods for microwave heating of pre-cooked eggs, such as boiled or soft-boiled eggs, are complicated and prone to bursting, making them unsuitable for widespread use without pre-treatment like shelling or specific shapes.

Method used

An egg-bursting prevention agent containing thickening polysaccharides, such as hydroxypropylated phosphate cross-linked starch, xanthan gum, and others, is applied to the egg surface to prevent bursting during microwave heating.

Benefits of technology

The agent effectively prevents egg bursting during microwave reheating while maintaining taste, texture, and aroma, allowing easy and safe heating of various cooked eggs.

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Abstract

To provide an egg burst prevention agent which can be widely applied not only to a frozen product of a heated egg but also to the heated egg in a stage when cooking is complete, a stage of normal temperature storage and a stage of refrigeration storage after the cooking, and other stages and can be easily used.SOLUTION: An egg burst prevention agent includes thickening polysaccharide as an active ingredient. The thickening polysaccharide is one or more selected from hydroxypropylated phosphate-crosslinked starch, xanthan gum, HM pectin, LM pectin, a tremella fuciformis polysaccharide, sodium starch octenylsuccinate, and acetylated adipate-crosslinked starch.SELECTED DRAWING: None
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