Stabilized Egg Foam Using Cellulose Fiber
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Solution Overview
Problem
Whipped egg products often experience separation between yolk and albumin components, and existing stabilization methods using starch are inadequate due to gluten content issues and instability in intermediate or pre-cooked states, particularly for gluten-intolerant populations.
Innovation Solution
A stabilized egg composition is achieved by whipping yolk and albumin together with highly refined cellulose fiber material, such as Citri-Fi™ fiber, which maintains foam stability and prevents separation, applicable in liquid, frozen, and dried forms.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If starch is used to stabilize whipped egg products, then the product stability is improved, but the product contains gluten which is harmful to gluten-intolerant populations
Solution Approach 1:
The patent changes the stabilizing agent from starch-based (gluten-containing) to cellulose-based (gluten-free), maintaining the stabilizing function while eliminating the harmful gluten component. This parameter substitution resolves the contradiction between product stability and gluten-free requirement.
Solution Approach 2:
The invention extracts and removes the harmful gluten component from the stabilizing system by replacing starch with cellulose derivatives, thereby eliminating the harmful factor while preserving the essential stabilizing function needed for whipped egg products.
2Stability of the object's composition
If starch is used to stabilize whipped egg products, then the product stability is improved, but the stability is only evident in the final cooked product and not in intermediate pre-cooked states
Solution Approach 1:
The cellulose stabilizer is incorporated into the whipped egg product in advance, providing immediate and continuous stabilization throughout all stages including intermediate pre-cooked states. This preliminary incorporation ensures stability is maintained from preparation through storage to final cooking, extending the duration of effective stabilization.
3Adaptability or versatility
If yolk and albumin are whipped together, then a complete egg product is formed, but separation between the two components occurs
Solution Approach 1:
Cellulose derivatives act as an intermediary substance between yolk and albumin components, providing a stabilizing matrix that prevents separation while allowing both components to coexist in a unified whipped product. This intermediary stabilizer maintains the完整性 of the egg product while preventing component segregation.
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 use of highly refined cellulose fiber effectively stabilizes whipped egg foams, maintaining structure and preventing separation over time, ensuring extended shelf life and improved safety and functionality without significant microbial or quality alterations.
Implementation Method 1
both yolk and albumin components whipped together and stabilized against separation by highly refined cellulose fiber material. The yolk and albumin components may be whipped into a foam in which at least 1% by volume of the foamed material comprises a gas
Data Source
AI summary
The present technology may include a stabilized mass of egg composition having both yolk and albumin components whipped together and stabilized against separation by highly refined cellulose fiber material. The yolk and albumin components may be whipped into a foam in which at least 1% by volume of the foamed material comprises a gas, such as air, carbon dioxide, or nitrogen. The mass may flow as a liquid at 20 C and 760 mm Hg atmospheric pressure and 40% relative humidity. The mass may be in a frozen state. The mass may be in a dried powder state or dried solid mass.