Emulsified Composition for Egg White-Like Binding and Elasticity
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Solution Overview
Problem
Existing egg white substitutes do not adequately impart binding properties or elasticity to processed meat, meat-like, and sea foods, and there is a need for alternatives due to concerns such as allergenicity and supply issues with egg whites.
Innovation Solution
An emulsified composition containing methyl cellulose, a specific type of starch, edible oil or fat, and an emulsifying material, which includes protein, is used to provide an egg white-like binding property and elasticity to foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If egg whites are used to improve elasticity and binding property in processed foods, then the texture and quality are enhanced, but allergenicity concerns arise and costs increase due to soaring prices and unstable supply
Solution Approach 1:
The patent replaces expensive and problematic egg whites with a cost-effective plant-based emulsified composition that achieves the same functional benefits without allergenicity concerns
Solution Approach 2:
The patent modifies the chemical composition parameters by using specific ratios of plant proteins (soybean, pea, wheat), starches, and emulsifiers to replicate the functional properties of egg whites in binding and elasticity
2Adaptability or versatility
If existing egg white substitutes are used in processed meat and sea foods, then animal product consumption is reduced, but sufficient binding property and elasticity are not achieved
Solution Approach 1:
The patent creates a composite emulsified composition combining multiple plant proteins (soybean, pea, or wheat protein), starches, and emulsifiers to achieve synergistic effects that replicate egg white functionality in binding and elasticity
Solution Approach 2:
The patent develops a universal plant-based emulsified composition that can be applied across multiple food categories including processed meats, meat-like foods, and sea foods, replacing egg whites in diverse applications
3Strength
If starch content is increased to improve texture in egg white substitutes, then binding property may be enhanced, but excessive swelling in cold water occurs affecting product stability
Solution Approach 1:
The patent specifies particular starch types (cornstarch, tapioca starch, potato starch, or their blends) with controlled molecular weights and swelling properties to achieve optimal binding without excessive water absorption
Solution Approach 2:
The patent controls starch characteristics including molecular weight distribution, amylose content, and swelling index to balance binding property with compositional stability in the emulsified system
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 emulsified composition effectively substitutes egg whites by imparting binding and elasticity to foods, addressing the limitations of existing substitutes and meeting the needs of vegan and non-vegan food production.
Implementation Method 1
an emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material
Data Source
AI summary
An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material containing protein. The starch material is a component (A) which is a powdery material satisfying (1) a starch content is 75% by mass or more, (2) 3-45% by mass of a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) including 5% by mass or more of an amylose content, (3) a degree of swelling in cold water at 25° C. is 5-20 and (4) a content under a sieve with openings of 3.35 mm and on a sieve with openings of 0.038 mm is 60-100% by mass; and/or a component (B) a raw material starch of which is a cornstarch, a tapioca starch, a wheat starch, and/or a pea starch.