Dry-Blend Liquid Egg Replacement Composition
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Solution Overview
Problem
There is a need for liquid-egg replacement compositions that offer logistical and health benefits over traditional liquid eggs, including reduced storage requirements, longer shelf life, and lower cholesterol content while maintaining protein levels.
Innovation Solution
A dry blend composition comprising 60-80% dried whole egg, 20-40% whey protein concentrate, 1-2% xanthan gum, 0.3-0.7% cream of tartar, and 0.1-0.2% salt, which, when mixed with water, creates a liquid-egg replacement with improved storage and transportation efficiency and nutritional profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If liquid egg is shipped and stored, then immediate usability is maintained, but storage space efficiency deteriorates and refrigeration requirements increase
Solution Approach 1:
The patent transforms liquid egg into a dry powder form by removing water content, fundamentally changing the physical state from liquid to solid. This parameter change enables the egg product to be stored at room temperature without refrigeration and significantly reduces storage and shipping volume while maintaining the ability to restore liquid form when needed by adding water
2Reliability
If liquid egg is shipped and stored, then freshness is maintained, but refrigeration requirements increase storage costs and complexity
Solution Approach 1:
The patent utilizes the phase transition from liquid to solid through dehydration, transforming fresh liquid egg into a stable dry powder form. This phase transition eliminates the need for refrigeration during storage and transport while preserving the nutritional and functional properties of the egg, allowing room temperature storage without compromising quality
3Volume of moving object
If dry-blend component is shipped, then storage space efficiency is improved, but reconstitution process complexity increases
Solution Approach 1:
The patent performs preliminary dehydration and stabilization of the egg product during manufacturing, creating a dry powder that is ready for storage and transport. This preliminary action eliminates the need for complex reconstitution equipment or processes, requiring only the addition of water to restore the liquid egg form and functionality
Data Source
AI summary
A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.