Egg Protein Lipid Separation via Hollow Fiber Microfiltration
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Solution Overview
Problem
Existing methods for separating egg components, such as those used in the food industry, are inefficient and often involve the use of cross-linking reagents that can contaminate the egg materials and create waste streams, limiting the effective separation of proteins and fats from egg yolks and whites, especially in hatchery-derived eggs not intended for human consumption.
Innovation Solution
A method utilizing microfiltration with hollow fiber or spiral wound membrane modules, constructed from materials like polysulfone, polyether sulfone, or polyvinylidene fluoride, to separate egg-derived proteins and lipids without altering their integrity or producing additional waste, allowing for the isolation of high-protein and high-fat components from both edible and inedible eggs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If cross-linking reagents are used to separate egg proteins and fats, then separation efficiency is improved, but contamination of egg materials and waste stream generation occur
Solution Approach 1:
The patent extracts and removes the harmful cross-linking reagents from the separation process entirely. Instead of using chemical cross-linking agents that contaminate egg materials, the invention employs physical separation methods (ultrafiltration, microfiltration, centrifugation) that achieve separation without introducing foreign substances, thereby eliminating contamination and waste stream issues while maintaining separation efficiency
Solution Approach 2:
The patent replaces chemical separation mechanisms (cross-linking reagents) with physical/mechanical separation systems (membrane filtration, centrifugal separation). This substitution eliminates the need for chemical additives that cause contamination, while achieving effective separation of proteins and fats through physical properties such as molecular size and density differences
2Ease of manufacture
If traditional separation methods are used to separate yolks from whites, then basic separation is achieved, but further separation of proteins and fats is insufficient
Solution Approach 1:
The patent applies segmentation by dividing the separation process into multiple stages: first separating yolks from whites, then further separating proteins from fats within each fraction. This multi-level segmentation approach uses different separation mechanisms (membrane filtration with specific molecular weight cutoffs, centrifugation) at each stage to achieve both basic and precise separation requirements
Solution Approach 2:
The patent employs porous membrane materials with specific pore sizes and molecular weight cutoffs to achieve precise separation of proteins and fats. The porous membranes allow selective passage of molecules based on size, enabling high-precision separation of egg components while maintaining ease of operation through automated filtration processes
3Adaptability or versatility
If egg components are separated into isolated forms, then specialized applications are enabled, but processing complexity increases
Solution Approach 1:
The patent creates a universal separation platform that can produce multiple specialized egg protein and fat products using the same core technology (membrane filtration and centrifugation). This multi-functional system can isolate different egg components (albumen, yolk, proteins, fats) in various combinations, enabling diverse specialized applications without requiring separate processing lines for each product type
Solution Approach 2:
The patent achieves versatility in specialized applications by adjusting process parameters such as molecular weight cutoff of membranes, centrifugal force, and filtration conditions. By changing these parameters, the same equipment can produce different isolated egg components tailored for specific applications (high-protein products, low-fat products, emulsifiers) without increasing overall system complexity
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
This approach enables efficient and cost-effective separation of proteins and fats from egg mixtures, maintaining the integrity of the egg components and reducing waste, while producing high-quality egg powders with enhanced gel strength and nutritional value.
Implementation Method 1
A method utilizing microfiltration with hollow fiber or spiral wound membrane modules, constructed from materials like polysulfone, polyether sulfone, or polyvinylidene fluoride, to separate egg-derived proteins and lipids
Data Source
AI summary
A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.