Legume Protein Egg Replacement with Multi-Hydrocolloid System
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Solution Overview
Problem
Current chicken egg-replacement compositions fail to replicate the functional properties and nutritional qualities of chicken eggs, often containing allergenic and carcinogenic ingredients, and require different formulations for specific culinary applications, which limits consumer convenience and dietary flexibility.
Innovation Solution
A composition comprising legume protein combined with specific hydrocolloids, such as methylcellulose, high acyl gellan gum, and low acyl gellan gum, provides a stable, vegan, and allergenic-free alternative that mimics the textural and visual properties of chicken eggs, suitable for various food applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If current chicken egg-replacement compositions are designed for specific culinary functions, then functional performance in that specific application is improved, but versatility across different food applications deteriorates
Solution Approach 1:
The patent applies universality by creating a single egg-replacement composition with a multi-component hydrocolloid system that can perform multiple culinary functions simultaneously. The composition combines thickening, gelling, emulsifying, and stabilizing properties in one formulation, allowing it to replace chicken eggs across diverse food applications including baking, cooking, and emulsification, rather than requiring separate formulations for each function
2Object-affected harmful factors
If chicken eggs are avoided due to health concerns, then dietary safety is improved, but nutritional quality and functional properties deteriorate
Solution Approach 1:
The patent applies composite materials by formulating an egg-replacement composition that combines multiple hydrocolloids (methylcellulose, high acyl gellan gum, and low acyl gellan gum) with legume protein. This composite structure replicates the complex functional properties of chicken eggs including coagulation, thickening, and emulsification, while using only safe, non-allergenic plant-based ingredients that provide comparable nutritional quality
3Reliability
If allergenic ingredients are used in egg-replacement compositions, then functional performance is improved, but consumer safety and dietary compatibility deteriorate
Solution Approach 1:
The patent applies the extraction principle by deliberately excluding allergenic ingredients (such as soya protein and carrageenan) from the composition and replacing them with safe alternatives. The formulation uses only non-allergenic legume protein and carefully selected hydrocolloids that provide equivalent functional performance without posing allergenic risks to consumers
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 offers a versatile, stable, and safe egg-replacement solution that can be used in multiple culinary contexts, maintaining performance across different cooking conditions and providing nutritional benefits without the use of harmful or allergenic ingredients.
Implementation Method 1
a first hydrocolloid, wherein the first hydrocolloid is a methylcellulose; a second hydrocolloid, wherein the second hydrocolloid is a high acyl gellan gum; a third hydrocolloid, wherein the third hydrocolloid is a low acyl gellan gum
Data Source
AI summary
The present invention is directed to a dry composition for human consumption, the composition comprising: (a) a legume protein; (b) a first hydrocolloid; (c) a second hydrocolloid, wherein the second hydrocolloid is different to the first hydrocolloid; (d) a third hydrocolloid, wherein the third hydrocolloid is different to the first and second hydrocolloids; and (c) a salt. The invention is also directed to corresponding liquid compositions, methods for manufacturing the dry or liquid composition, and use of the same, as well as foodstuffs comprising the same.