Deflavored Egg Protein Isolate via Ultrafiltration
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Solution Overview
Problem
Existing egg protein products tend to gel upon heating, leading to unsuitability for applications like sports drinks, and have off-flavors due to high sulfur and mineral content, limiting their use in various food and beverage products.
Innovation Solution
A method involving ultrafiltration or nanofiltration to deash and desugar egg protein isolates, removing minerals and glucose, resulting in a high-protein product with reduced flavor and saltiness, and improved sweetness perception, suitable for use in food, sports nutrition, and nutraceutical applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional egg products are used, then high protein content and essential amino acids are provided, but the products gel upon heating and have off-flavors due to high sulfur and mineral content
Solution Approach 1:
The patent extracts and removes the harmful components (minerals, sulfur compounds, glucose) from the egg protein matrix using ultrafiltration and nanofiltration membranes, while retaining the beneficial egg proteins. This selective removal eliminates the gelling and off-flavor issues while preserving the high protein content and essential amino acid profile.
Solution Approach 2:
The patent changes the physical and chemical parameters of the egg protein product by controlling the molecular weight cutoff of filtration membranes, adjusting pH levels, and modifying the protein concentration. These parameter changes transform the egg protein from a gelling-prone state to a non-gelling, heat-stable state suitable for beverage applications.
2Quantity of substance
If egg products are used in beverages, then high protein content is achieved, but the off-flavors and gelling properties make them unsuitable for many beverage applications
Solution Approach 1:
The patent removes the components responsible for off-flavors and gelling (minerals, sulfur compounds) while retaining egg proteins, making the product adaptable to beverage applications. The ultrafiltration and nanofiltration process extracts harmful substances while preserving the functional properties needed for beverages.
Solution Approach 2:
The patent modifies the protein's physical parameters through controlled filtration and pH adjustment, transforming it from a gelling-prone material to a heat-stable, non-gelling protein suitable for a wide range of beverage applications including sports drinks and high-acid beverages.
3Object-generated harmful factors
If deashing process removes 45-100% of minerals, then flavor is improved and saltiness is reduced, but processing complexity increases
Solution Approach 1:
The patent combines multiple filtration steps (ultrafiltration and nanofiltration) into an integrated processing sequence that achieves deashing, concentration, and purification in a unified system. This merging of operations reduces the overall processing complexity while maintaining effective mineral removal and flavor improvement.
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 achieves egg protein isolates with greater than 92% dry basis protein, reduced gel strength, and minimal impact on beverage color, making them suitable for high-acid beverages and other applications without gelling issues, while enhancing flavor neutrality and heat stability.
Implementation Method 1
A method that is claimed comprises providing a starting material that is liquid egg; deashing the egg protein; concentrating the egg protein; and desugaring the egg protein
Implementation Method 2
A method that is claimed comprises providing a starting material that is liquid egg; deashing the egg protein; concentrating the egg protein; and desugaring the egg protein
Data Source
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AI summary
This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates. More particularly, the application relates to a method of deflavoring egg products and concentrating the protein content to greater than or equal to 92% dry basis protein. Deashing technologies can be used to produce egg protein isolates which can give egg additional tools to compete in the sports and nutrition markets dominated by whey and milk protein isolates.