Egg White Hydrolyzate Antioxidant for Acidic Emulsions

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Solution Overview

Problem

Acidic oil-in-water-type emulsified foods, such as mayonnaise and salad dressings, face issues with oxidation and flavor deterioration during storage, which existing chemical additives like EDTA cannot effectively address without potential health concerns and consumer preference for natural ingredients.

Innovation Solution

Incorporating an egg white hydrolyzate treated with a neutral protease from Aspergillus, which acts as an antioxidant and flavor improving agent, to inhibit oxidation and maintain emulsion stability without using synthetic chemicals.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If chemical compounds such as EDTA Ca.2Na are added to prevent oxidation, then oxidation inhibition is improved, but health concerns and consumer acceptance deteriorate

Engineering Contradiction:

Improveoxidation inhibitionVSAvoidhealth concerns

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent replaces synthetic chemical antioxidants with natural, biodegradable alternatives derived from food materials. The antioxidant composition uses natural compounds that can be safely consumed, eliminating health concerns associated with synthetic additives like EDTA while maintaining oxidation prevention functionality.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The patent modifies the chemical composition parameters by substituting synthetic chelating agents with natural antioxidant compounds. This parameter change maintains the antioxidant function (preventing oxidation) while improving safety and consumer acceptance by using natural ingredients instead of artificial chemicals.

Inventive Principle:

Principle #35Parameter changes

2Reliability

If chemical compounds such as EDTA Ca.2Na are added to prevent oxidation, then oxidation inhibition is improved, but consumer preference for natural ingredients deteriorates

Engineering Contradiction:

Improveoxidation inhibitionVSAvoidconsumer preference

Core Design Contradiction:

ReliabilityVSAdaptability or versatility

Solution Approach 1:

The patent employs natural antioxidant compositions derived from food materials that consumers perceive as safer and more natural. These natural antioxidants fulfill the oxidation prevention function while aligning with consumer preferences for natural ingredients, thereby improving product acceptance in the marketplace.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The patent changes the compositional parameters by replacing synthetic additives with natural compounds. This substitution maintains the essential antioxidant function while adapting the product to consumer demands for natural ingredients, thus improving both reliability and market adaptability.

Inventive Principle:

Principle #35Parameter changes

3Object-affected harmful factors

If egg white hydrolyzate is used as antioxidant, then natural safety is improved, but oxidation inhibition effectiveness must be verified

Engineering Contradiction:

Improvenatural safetyVSAvoidoxidation inhibition effectiveness

Core Design Contradiction:

Object-affected harmful factorsVSReliability

Solution Approach 1:

The patent creates a composite antioxidant system combining egg white hydrolyzate with other natural antioxidant components. This composite approach enhances the overall antioxidant capacity while maintaining natural safety, ensuring effective oxidation inhibition through synergistic effects of multiple natural compounds.

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent optimizes the concentration and composition parameters of the egg white hydrolyzate within the antioxidant composition. By carefully controlling these parameters, the patent ensures that the natural antioxidant provides sufficient oxidation inhibition effectiveness while maintaining safety and natural characteristics.

Inventive Principle:

Principle #35Parameter changes

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 egg white hydrolyzate effectively prevents oxidation and flavor degradation in acidic oil-in-water-type emulsified foods, ensuring product stability and safety by naturally chelating metal ions and eliminating radicals, thus avoiding the use of synthetic chelating agents.

Implementation Method 1

naturally chelating metal ions

Methodology Applied

Scientific EffectChelation:

Implementation Method 2

eliminating radicals

Methodology Applied

Scientific EffectRadical elimination:

Implementation Method 3

egg white hydrolyzate treated with a neutral protease from Aspergillus

Methodology Applied

Scientific EffectProteolytic hydrolysis: Hydrolysis

Data Source

PatentUS9089158B2Acidic oil-in-water-type emulsified food, method for producing same, antioxidant, and flavor improving agent

Publication Date: 2015.07.28 Q P CORP

AI summary

An acidic oil-in-water-type emulsified food comprising an egg white hydrolyzate. A method of producing the acidic oil-in-water-type emulsified food comprising emulsifying an aqueous phase component and an oil phase component in the presence of the egg white hydrolyzate. An antioxidant comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus. A flavor improving agent comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus.