Corn Protein Product with Reduced Free Sulfite via Oxidation
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Solution Overview
Problem
Protein-rich streams from wet corn milling processes contain high levels of free sulfite, which are undesirable in food products due to the 'cleaner food label' trend and potential impact on protein quality and microbial control during processing.
Innovation Solution
Treating protein-rich streams with an oxidant, such as hydrogen peroxide, to reduce free sulfite concentrations while maintaining the protein structure and nutritional value, thereby producing corn protein products with less than 150 ppm free sulfite on an as-is basis.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If sulfite is added to facilitate wet milling of corn, then starch/protein separation is improved and microbial growth is controlled, but free sulfite content in the protein product increases to undesirable levels
Solution Approach 1:
The patent removes the harmful free sulfite component from the protein product through oxidation treatment. Hydrogen peroxide or other oxidants are applied to convert free sulfite into bound sulfite forms, effectively extracting the harmful element while preserving the beneficial protein product.
Solution Approach 2:
The patent changes the chemical state of sulfite from free (harmful) to bound (acceptable) form through oxidation. By altering the chemical parameters - specifically converting sulfite ions to sulfonic acid derivatives - the product meets cleaner label requirements while maintaining manufacturing benefits.
2Object-affected harmful factors
If oxidant treatment is applied to reduce free sulfite levels, then free sulfite content is reduced to acceptable levels, but protein structure and nutritional value must be maintained
Solution Approach 1:
The patent uses oxidants like hydrogen peroxide as intermediaries to achieve sulfite removal without directly damaging protein structure. The oxidant acts as a mediator that selectively targets free sulfite for conversion while leaving the protein matrix intact, thus resolving the contradiction between sulfite reduction and protein preservation.
3Object-affected harmful factors
If free sulfite content is reduced for cleaner food labels, then product acceptability for human food applications increases, but microbial control during processing may be compromised
Solution Approach 1:
The patent applies oxidation treatment during or after the wet milling process to reduce free sulfite levels before the product reaches the consumer. By performing this treatment at the appropriate stage, the product achieves cleaner label status while the initial sulfite exposure during milling already provided microbial control benefits.
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 process effectively reduces free sulfite levels in corn protein products to acceptable concentrations without degrading the protein, enabling their use in human food applications like breakfast cereals and processed meats, while ensuring microbial control is maintained.
Implementation Method 1
treating the protein-rich stream with an oxidant, preferably hydrogen peroxide
Data Source
AI summary
Described herein is a corn protein product comprising greater than about 20% corn protein on a dry weight basis and a free sulfite concentration of less than 150 ppm on an as-is basis. Also disclosed herein is a method to obtain this corn protein product including the steps of providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis, and treating the protein-rich stream with an oxidant, preferably hydrogen peroxide.