Egg Protein Extrusion Using Starch Composite
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Solution Overview
Problem
Existing high protein snack products, particularly those using extrusion technology, face challenges with poor organoleptic properties and consumer acceptance due to the use of vegetable proteins like soy, which have low quality and digestibility issues, and animal proteins like egg protein, which inhibit expansion and texture, leading to unsatisfactory products.
Innovation Solution
An expanded extruded high protein food product is developed using 10-50% egg white and 50-90% edible starch, processed through a twin screw extruder with controlled temperature and pressure to achieve a product with high protein content, low density, and improved taste and mouthfeel, allowing for the use of egg white as a major protein source.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If vegetable proteins like soy are used in high protein snack products, then protein content is increased, but organoleptic properties and digestibility deteriorate
Solution Approach 1:
The patent combines egg white powder (animal protein) with starch to create a composite extruded product. This composite approach allows achieving high protein content (10-50% egg white powder) while maintaining good organoleptic properties, as egg white provides superior digestibility and taste compared to vegetable proteins alone.
Solution Approach 2:
The patent changes the protein source from vegetable-based to egg white-based, fundamentally altering the chemical composition parameters. By using 10-50% egg white powder in the formulation, the product achieves both high protein content and improved digestibility while maintaining acceptable organoleptic properties through controlled extrusion parameters.
2Quantity of substance
If animal protein like egg protein is used, then protein quality and digestibility are improved, but expansion and texture properties worsen
Solution Approach 1:
The patent optimizes extrusion parameters (temperature, pressure, screw speed) to compensate for the reduced expansion properties of egg white-based products. By controlling these parameters, the process achieves adequate expansion and acceptable texture despite using 10-50% egg white powder, which inherently provides poorer expansion compared to vegetable proteins.
Solution Approach 2:
The combination of egg white powder with starch creates a composite matrix that balances the superior protein quality of egg white with the functional properties of starch, including its ability to provide structure and expansion. This composite approach allows achieving high protein content while maintaining acceptable texture and expansion properties.
3Quantity of substance
If egg white is used as major protein source, then nutritional quality is improved, but product acceptance deteriorates due to poor texture
Solution Approach 1:
The patent optimizes extrusion parameters including temperature (typically 80-150°C), pressure, and screw speed to achieve adequate expansion and acceptable texture in egg white-based products. These parameter adjustments compensate for the inherent poor expansion properties of egg white, improving consumer acceptance while maintaining high nutritional quality.
Solution Approach 2:
By formulating a composite product with 10-50% egg white powder and 50-90% starch, the patent creates a balanced product that leverages the superior nutritional quality of egg white while using starch to provide acceptable texture and expansion properties, thereby improving overall consumer acceptance.
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 solution results in a high protein, nutritious, and organoleptically acceptable product with enhanced expansion properties, overcoming the limitations of previous technologies by utilizing egg white as the primary protein source, offering superior nutritional quality and consumer acceptance.
Implementation Method 1
processed through a twin screw extruder with controlled temperature and pressure to achieve a product with high protein content, low density, and improved taste and mouthfeel
Implementation Method 2
processed through a twin screw extruder with controlled temperature and pressure to achieve a product with high protein content, low density
Data Source
AI summary
An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter.