Liquid Whole Egg Composition for Clearer Milk and Broth Flavor

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Solution Overview

Problem

Existing liquid egg compositions do not effectively enhance the flavor perception of ingredients like milk and broth when combined in processed egg products.

Innovation Solution

Adjusting the soluble solids concentration of liquid whole egg to 24 to 29% by mass and the ratio of egg white soluble solids content to egg yolk soluble solids content to 0.8 to 3.0, particularly 1.1 to 2.0, to make the flavor of other ingredients more perceptible.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If the soluble solids concentration of liquid whole egg is increased to enhance egg flavor, then the egg flavor intensity is improved, but the flavor perception of other ingredients (milk and broth) becomes less perceptible

Engineering Contradiction:

Improvesoluble solids concentrationVSAvoidflavor perception of other ingredients

Core Design Contradiction:

Quantity of substanceVSLoss of information

Solution Approach 1:

The patent applies parameter changes by precisely controlling the soluble solids concentration (24-29%) and the ratio of egg white to egg yolk soluble solids (0.8-3.0). This optimization balances the egg flavor intensity while preventing it from overwhelming the flavors of other ingredients like milk and broth, thereby resolving the contradiction between enhancing egg flavor and maintaining perceptibility of other ingredients.

Inventive Principle:

Principle #35Parameter changes

2Stability of the object's composition

If the ratio of egg white to egg yolk soluble solids is adjusted to optimize texture, then the texture quality is improved, but the flavor balance with other ingredients may be compromised

Engineering Contradiction:

Improvetexture qualityVSAvoidflavor balance

Core Design Contradiction:

Stability of the object's compositionVSLoss of information

Solution Approach 1:

The patent simultaneously optimizes two parameters: the soluble solids concentration (24-29%) for texture quality and the egg white to egg yolk soluble solids ratio (0.8-3.0) for flavor balance. This dual parameter optimization ensures that texture improvement does not come at the expense of flavor balance with other ingredients.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite liquid whole egg system by blending liquid egg white and liquid egg yolk in specific proportions to achieve the desired soluble solids ratio. This composite approach allows independent optimization of texture (through total soluble solids) and flavor balance (through the white-to-yolk ratio), resolving the contradiction between these two qualities.

Inventive Principle:

Principle #40Composite materials

Data Source

PatentEP4706405A1Liquid whole egg and method for producing processed egg product using liquid whole egg

Publication Date: 2026.03.11 Q P CORP

AI summary

The liquid whole egg of the present invention is a liquid whole egg wherein a soluble solids concentration is 24 to 29% by mass, and a ratio of egg white soluble solids content to egg yolk soluble solids content is 0.8 to 3.0.