Edible Food Wrap Composition with Egg White and Pea Protein
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Solution Overview
Problem
Traditional food products like sandwich wrap shells and tortillas made from wheat or corn flour are low in protein and may contain gluten, necessitating a composition for high-protein, gluten-free edible food carriers.
Innovation Solution
A composition comprising egg whites and plant protein ingredients, such as pea protein, combined with vegetable oil and a stabilizer, which can be used to create gluten-free edible food carriers like tortillas and taco shells that are higher in protein and lower in carbohydrates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional wheat or corn flour is used to make sandwich wrap shells and tortillas, then the food products are easy to manufacture and have acceptable texture, but the protein content is low and they may contain gluten
Solution Approach 1:
The patent uses composite materials by combining egg whites (80-95% of the composition) with plant-based proteins (pea protein isolate or concentrate at 5-20%) to create a high-protein, gluten-free food carrier. This composite approach allows the product to achieve high protein content (30-50% by weight) while maintaining manufacturability through established cooking processes for egg-based products.
Solution Approach 2:
The invention changes the fundamental compositional parameters from traditional flour-based recipes to an egg-white and plant-protein basis. By adjusting the ratio of egg whites to plant protein (with egg whites comprising 80-95% and plant protein 5-20%), the formulation achieves both high protein content and gluten-free status while remaining manufacturable through standard cooking processes.
2Quantity of substance
If traditional flour-based compositions are used, then the food products have lower carbohydrate content is not achieved, but the composition is simpler, but the carbohydrate content remains high
Solution Approach 1:
The patent fundamentally changes the compositional parameters by eliminating traditional flour bases and using egg whites combined with plant proteins. This parameter change reduces total carbohydrate content to less than 10% (preferably less than 5%) while maintaining a relatively simple two-component base system that can be manufactured using standard processes.
3Adaptability or versatility
If gluten-containing ingredients are used for ease of manufacture, then the production process is simpler, but the product is not suitable for gluten-free diets
Solution Approach 1:
The invention extracts and eliminates gluten-containing ingredients from the formulation entirely. By using egg whites as the primary base (80-95%) combined with gluten-free plant proteins (pea protein isolate or concentrate at 5-20%), the product achieves gluten-free status while maintaining ease of manufacture through standard cooking processes previously used for egg-based foods.
Data Source
AI summary
This disclosure relates to a composition useful for making edible food carriers and food carriers made therefrom. In an aspect, the composition is gluten-free. In an aspect, the composition is higher in protein and lower in carbohydrate than traditional food carriers. In an aspect, the composition contains egg whites. In an aspect, the composition may also contain one or more plant protein ingredients.