Egg White Substitute Composition for Food Binding
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Solution Overview
Problem
Current egg white substitutes fail to adequately impart binding properties and elasticity to processed meat, meat-like, and sea foods, and lack a deflating reduction function, necessitating further development for vegan and non-vegan food products.
Innovation Solution
A composition combining a polysaccharide thickener, such as methyl cellulose, mannan, or curdlan, with distarch phosphate and pea starch, which is used to create an egg white-like binding property, elasticity, and deflating reduction function in foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If egg whites are used to improve binding property and elasticity in processed foods, then the texture and quality are enhanced, but allergen concerns and unstable supply arise
Solution Approach 1:
The patent replaces expensive and unreliable egg whites with a cost-effective plant-based composition consisting of starch and protein ingredients that can be readily sourced and provide consistent performance in processed foods
Solution Approach 2:
The invention creates a composite material system combining starch and plant proteins in specific ratios to achieve egg white-like binding and elasticity properties, providing a reliable alternative that eliminates supply instability and allergen concerns
2Strength
If egg whites are used to impart elasticity to processed foods, then the texture is improved, but allergen concerns and soaring prices occur
Solution Approach 1:
The patent substitutes expensive egg whites with affordable plant-based ingredients (starch and plant proteins) that can be sourced at lower costs while maintaining or improving the elasticity function in processed foods
Solution Approach 2:
The invention optimizes the functional properties of plant-based ingredients by controlling their ratio and processing conditions to achieve egg white-like elasticity at a fraction of the cost
3Strength
If egg whites are used to bind ingredients in processed foods, then the binding property is improved, but allergen concerns arise
Solution Approach 1:
The patent extracts and eliminates the allergenic component (egg white) while retaining and replicating its essential binding function using non-allergenic plant-based ingredients such as starch and plant proteins
Solution Approach 2:
The invention creates a plant-based composition that copies the functional properties of egg whites (binding and elasticity) without replicating the allergenic proteins, using starch and plant protein ingredients in optimized formulations
4Adaptability or versatility
If conventional egg white substitutes are used in vegan foods, then animal product consumption is reduced, but sufficient binding property and elasticity are not achieved
Solution Approach 1:
The patent develops a composite material system combining starch and plant proteins in optimized ratios that simultaneously achieves vegan compatibility and superior binding properties, overcoming the limitations of conventional single-ingredient substitutes
Solution Approach 2:
The invention optimizes functional parameters including ingredient ratios, particle size distribution, and processing conditions to enhance binding and elasticity properties while maintaining vegan formulation requirements
5Adaptability or versatility
If conventional egg white substitutes are used in processed foods, then animal product consumption is reduced, but sufficient elasticity is not achieved
Solution Approach 1:
The patent creates a composite system where starch provides structural framework and plant proteins contribute to elastic network formation, achieving synergistic effects that deliver egg white-like elasticity in vegan formulations
Solution Approach 2:
The invention controls critical parameters including the ratio of starch to plant protein, degree of gelatinization, and moisture content to optimize the elastic properties of the vegan substitute
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 composition effectively imparts excellent binding properties, elasticity, and deflating reduction functions to foods, comparable to or exceeding those achieved with traditional egg whites, while being suitable for both vegan and non-vegan products.
Implementation Method 1
a composition having an egg white substitute function, the composition including a polysaccharide thickener, and a starch
Implementation Method 2
The polysaccharide thickener is one kind or two or more kinds selected from the group consisting of methyl cellulose, mannan, and curdlan
Data Source
AI summary
A composition having an egg white substitute function, the composition including a polysaccharide thickener, and a starch, in which the polysaccharide thickener is one kind or two or more kinds selected from the group consisting of methyl cellulose, mannan, and curdlan, and the starch is one or two kinds selected from the group consisting of a distarch phosphate and a pea starch.