Egg White Protein Concentration and pH Control for Pasteurization
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Solution Overview
Problem
Existing methods for producing egg white-based foodstuffs often result in products with an undesirable egg taste, odor, or slimy texture, and do not effectively maintain high protein content and bioavailability.
Innovation Solution
A method involving the separation of egg whites from yolks, adjusting the pH to 4-7.5, reducing salt content to 0.4% by weight, concentrating the protein to 18-23% by weight, and pasteurizing at 53-60°C with agitation, or using high-pressure treatment, to create a protein-rich, odorless, and creamy liquid foodstuff without additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If egg white is pasteurized using conventional methods, then safety is improved, but the product develops undesirable egg taste, odor, and slimy texture
Solution Approach 1:
The patent applies parameter changes by adjusting pH to 4-7.5, controlling temperature to 53-60°C, and regulating treatment time to 250-450 seconds. These optimized parameters enable pasteurization that eliminates pathogens while preserving the desirable sensory properties of egg white, avoiding the development of off-flavors and textures associated with conventional pasteurization methods
Solution Approach 2:
The patent replaces conventional thermal pasteurization with a combination of pH adjustment and controlled heat treatment. This substitution allows for more precise control over the denaturation process, achieving safety goals while maintaining the natural taste and texture characteristics of egg white proteins
2Quantity of substance
If egg white is concentrated to increase protein content, then nutritional value is improved, but the product becomes more prone to agglomeration and viscosity changes
Solution Approach 1:
The patent uses pH adjustment as a key parameter change to stabilize concentrated egg white proteins. By controlling pH within the range of 4-7.5, the patent prevents protein aggregation while maintaining high protein content (18-23% by weight), thus achieving both concentration and stability goals simultaneously
Solution Approach 2:
The patent applies preliminary pH adjustment before concentration and pasteurization steps. This preliminary action prepares the protein structure in advance, preventing agglomeration during subsequent concentration and heating processes, thereby maintaining product stability throughout the entire workflow
3Duration of action of stationary object
If pH is adjusted to optimize protein stability, then product shelf life is improved, but the natural taste and mouthfeel may be affected
Solution Approach 1:
The patent optimizes pH within the specific range of 4-7.5, which is high enough to maintain protein stability and extend shelf life but low enough to preserve the natural taste and mouthfeel characteristics of egg white. This optimized pH range prevents both excessive protein aggregation and unwanted flavor development
Solution Approach 2:
The patent applies partial pH adjustment rather than extreme pH values. By using moderate pH changes within the 4-7.5 range, the patent achieves sufficient protein stabilization for shelf life extension while avoiding the negative sensory effects associated with highly acidic or alkaline conditions
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 high-protein, bioavailable, and stable egg white-based food with a pleasant mouthfeel and appearance, suitable for direct consumption or drying, maintaining viscosity and preventing agglomeration, with enhanced shelf life and rehydratability.
Implementation Method 1
adjusting the pH of the albumen to one Value between 4 and 7.5, e.g. to pH 7.0 to 7.5, in particular by adding acid
Implementation Method 2
separating salt (NaCl) from the albumen down to a maximum residual salt content of 0.4% by weight, preferably to 0.3 to 0.4% by weight salt
Implementation Method 3
separating water from the albumen down to a protein content of 18 to 23% by weight with subsequent pasteurization
Implementation Method 4
subsequent pasteurization Heating to 53°C to 60°C for 250 to 450 s with movement, in particular by flowing through a heat exchanger
Implementation Method 5
The movement during pasteurization is generally preferably a turbulent flow, which is set by the flow speed
Data Source
AI summary
The invention relates to a process for producing a foodstuff containing protein by opening chicken eggs, separating the yolk from the egg white, adjusting the pH of the egg white to a value between 4 and 7.5, in particular by adding acid, separating salt (NaCl) from the egg white and separating water from the egg white to a protein content of 18 to 23 wt.%, followed by pasteurization.