Herbaceous Cellulose Particles for Egg Replacement in Bakery
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional cellulose-based ingredients used to reduce fat and sugar in food products often result in adverse organoleptic effects such as undesirable mouthfeel, texture, and consistency, making them unsuitable for replacing eggs and fat in bakery products effectively.
Innovation Solution
The use of cellulose-containing particles derived from herbaceous plants, specifically sugar beet, which are treated with a peroxide reagent and water to create particles with specific pH and viscosity properties, allowing them to replace eggs and reduce fat/sugar content in bakery products while maintaining desirable rheological characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional cellulose-based ingredients are used to reduce fat and sugar in food products, then the fat and sugar content is reduced, but adverse organoleptic effects such as undesirable mouthfeel, texture, and consistency occur
Solution Approach 1:
The patent applies parameter changes by treating cellulose-containing plant material with peroxide reagents and controlling pH levels during processing. This chemical treatment modifies the cellulose structure to eliminate adverse organoleptic effects while maintaining fat and sugar reduction benefits. The specific pH control and peroxide treatment parameters transform the cellulose properties to achieve desirable mouthfeel and texture.
Solution Approach 2:
The invention uses composite materials by combining cellulose-containing particles from herbaceous plants with specific rheology-modifying properties. These composite cellulose particles integrate multiple functional characteristics: fat replacement capability, sugar replacement capability, and improved organoleptic properties, all in a single material system.
2Quantity of substance
If increasing quantities of conventional cellulose ingredients are added to food products to compensate for reduced fat content, then the fat content is further reduced, but the adverse organoleptic effects become more pronounced
Solution Approach 1:
The patent resolves this contradiction through parameter changes in the cellulose treatment process. By controlling pH levels and applying peroxide reagents, the cellulose is modified to provide effective fat replacement without generating adverse organoleptic effects, even at higher quantities needed for significant fat reduction.
3Adaptability or versatility
If cellulose-containing particles are used to replace eggs in compositions, then egg-free compositions are achieved, but the viscosity and texture properties may be compromised
Solution Approach 1:
The patent uses parameter changes by treating cellulose with peroxide reagents and controlling pH to modify its rheological properties. This enables the cellulose particles to effectively replace eggs in compositions while maintaining or improving viscosity and texture characteristics.
Solution Approach 2:
The invention replaces the mechanical/emulsifying function of eggs with chemically treated cellulose particles. The peroxide-treated cellulose provides rheology modification and stabilization functions that substitute for the mechanical properties traditionally provided by eggs in food compositions.
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 cellulose-containing particles effectively replace eggs and reduce fat/sugar in bakery products, improving viscosity and texture, resulting in products with better organoleptic properties and increased dietary fiber content without the adverse effects associated with conventional cellulose-based ingredients.
Implementation Method 1
treating the plant material with a peroxide reagent
Data Source
AI summary
A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food product, cellulose-containing particles that are derived from a herbaceous plant and that comprise: less than 30 wt % extractable glucose; and extractable xylose in an amount of at least 3% of the amount of extractable xylose in the plant. The replacement method involves providing, in the composition, cellulose-containing particles made from a herbaceous plant material by a process of: i) comminuting the plant material to form particles of the plant having a mean major dimension of less than 10 mm, preferably less than 100 μm, ii) then treating the plant particles from i) with a peroxide and water, iii) then heating the peroxide-treated plant particles from ii), and iv) then isolating the cellulose-containing particles.