Euglena Pea Protein Egg Replacement Composition

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Solution Overview

Problem

Current vegan and plant-based egg substitutes lack full nutritional benefits, essential amino acids, texture, flavor, and color of natural eggs, and are unsustainable due to resource depletion and environmental concerns.

Innovation Solution

A dry egg replacement composition comprising 10% to 98% Euglena-derived material and 10% to 85% pea protein, along with additional ingredients, which forms a liquid egg formulation or emulsion that mimics the functional properties of natural eggs, including complete nutrition and stability.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If current vegan and plant-based egg substitutes are used, then they provide an alternative to natural eggs, but they lack complete nutritional benefits, essential amino acids, texture, flavor, and color

Engineering Contradiction:

Improvenutritional completenessVSAvoidfunctional properties

Core Design Contradiction:

ReliabilityVSAdaptability or versatility

Solution Approach 1:

The patent combines Euglena-derived material (providing complete protein with all essential amino acids) with pea protein and other plant-based components to create a composite egg replacement composition. This composite approach ensures both nutritional completeness and functional properties like texture, flavor, and color that mimic natural eggs, resolving the contradiction between reliability and adaptability.

Inventive Principle:

Principle #40Composite materials

2Productivity

If traditional plant-based egg substitutes are produced, then they are manufactured using resource-intensive processes, but they cause resource depletion and environmental concerns

Engineering Contradiction:

Improvemanufacturing efficiencyVSAvoidenvironmental impact

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

The patent utilizes Euglena, a microorganism that can be cultivated in controlled environments with optimized growth parameters. This allows for high-yield production of protein-rich biomass with minimal resource consumption compared to traditional plant-based alternatives, reducing environmental impact while maintaining productivity.

Inventive Principle:

Principle #35Parameter changes

3Reliability

If egg replacement composition is formulated with high Euglena-derived material content, then nutritional value increases, but formulation complexity and manufacturing difficulty increase

Engineering Contradiction:

Improvenutritional valueVSAvoidformulation complexity

Core Design Contradiction:

ReliabilityVSEase of manufacture

Solution Approach 1:

The patent introduces pea protein and other plant-based ingredients as intermediary components that work synergistically with Euglena-derived material. These intermediaries help achieve complete nutritional profile and functional properties while simplifying the overall formulation and manufacturing process compared to using Euglena alone at high concentrations.

Inventive Principle:

Principle #24Intermediary (Mediator)

Data Source

PatentUS11672265B2Egg replacement containing euglena-derived components

Publication Date: 2023.06.13 NOBLEGEN INC

AI summary

Embodiments herein are directed to egg replacement compositions, egg replacement emulsions, liquid eggs, liquid egg formulations, or egg replacement formulations and the use of each in a variety of food products, wherein the egg replacement compositions, egg replacement emulsions, liquid eggs, liquid egg formulations, or egg replacement formulations possess one or more functional properties similar to a natural egg.