Egg White Beverage Stabilization via pH and Thermal Processing
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Solution Overview
Problem
Egg white is not commonly used as a milk substitute due to its rapid coagulation at low temperatures, leading to sulfur-like odors and limited heat stability, which prevents it from being used in hot beverages or long-term storage.
Innovation Solution
A method involving a first thermal treatment of egg white at 58° C. to 75° C., followed by homogenization at pressures above 70 bar, and potentially a second thermal treatment at 110° C. to 160° C. with further homogenization, to create a stable and long-lasting beverage with microbiological and organoleptic characteristics similar to cow's milk.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If egg white is subjected to heat treatment above 60°C, then pasteurization and stabilization are achieved, but protein coagulation occurs causing sulfur-like odors and loss of functional properties
Solution Approach 1:
The patent changes the physical-chemical parameters of egg white by adjusting pH to alkaline conditions (pH 8-10) before heat treatment. This parameter modification raises the denaturation temperature of ovotransferrin from 55-60°C to above 70°C, allowing pasteurization at temperatures that prevent coagulation and sulfur odor formation while ensuring microbiological stability.
2Adaptability or versatility
If egg white is used as a milk substitute, then a lactose-free and protein-rich alternative is provided, but rapid coagulation at low temperatures limits its applicability in hot beverages
Solution Approach 1:
The patent applies parameter changes by modifying the pH of egg white to alkaline conditions, which fundamentally alters the thermal behavior of egg white proteins. This enables the product to maintain stability in hot beverages and undergoes no coagulation when used in coffee or other hot drinks, thereby achieving versatility comparable to cow's milk.
3Duration of action of stationary object
If conventional pasteurization methods are applied to egg white, then limited shelf life stabilization is achieved, but the product remains unstable for long-term storage at ambient temperature
Solution Approach 1:
The patent applies parameter changes by adjusting pH to alkaline conditions and controlling the temperature profile during heat treatment. This combination enables the egg white beverage to be stored stably at ambient temperature for extended periods (several months) without refrigeration, far exceeding the stability achieved by conventional pasteurization methods.
4Reliability
If high hydrostatic pressure processing is used to improve microbiological characteristics, then pasteurization is achieved, but aggregation occurs with negative impact on product properties
Solution Approach 1:
The patent applies parameter changes by using thermal treatment at elevated pH instead of high hydrostatic pressure. This alternative approach achieves microbiological pasteurization without inducing protein aggregation, thereby preserving the functional properties and quality of the egg white beverage.
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 method produces a stable, long-life beverage with organoleptic characteristics similar to cow's milk, suitable for various food preparations and hot beverages, while minimizing unpleasant odors and maintaining heat stability.
Implementation Method 1
performing a first thermal treatment for heating a solution of egg white at a temperature comprised between 58° C. and 75° C.
Implementation Method 2
the heat stability of egg white further depends on the pH value... the best stability conditions of egg white are obtained at pH values of 4.5
Implementation Method 3
performing a first homogenization of said heated egg white solution, at a pressure higher than 70 bar, in order to obtain a beverage that has microbiological and organoleptic characteristics similar to cow's milk
Data Source
AI summary
A method for producing beverages based on egg white, which comprises performing a first thermal treatment for heating a solution of egg white at a temperature comprised between 58° C. and 75° C. The method then comprises performing a first homogenization of the previously-heated solution of egg white, at a pressure higher than 70 bar, in order to obtain a beverage that has microbiological and organoleptic characteristics similar to cow's milk.