Liquid Egg White Beverage Stabilization via pH Control
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Solution Overview
Problem
Current non-dairy milk alternatives lack the nutritional content and stability of animal milk, particularly in terms of protein, and often have an artificial taste due to added additives, while liquid egg derivatives are difficult to produce without coagulation at high temperatures.
Innovation Solution
A method to produce a liquid, white, and neutral-tasting egg white with improved stability, involving heating, acidification, addition of aminopeptidase, and pasteurization or ultra-pasteurization, maintaining its liquid state and neutral flavor, similar to milk or yogurt.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If egg white is subjected to high temperature treatment to pasteurize it, then microbial safety is improved, but the egg white coagulates and loses its liquid state
Solution Approach 1:
The patent applies parameter changes by modifying the pH of egg white to an acidic range (pH 4.0-6.0) before pasteurization. This pH adjustment prevents coagulation during high temperature treatment while maintaining microbial safety. The acidic environment stabilizes the protein structure against thermal denaturation that would otherwise cause coagulation.
Solution Approach 2:
The patent employs preliminary action by adjusting the pH of egg white before subjecting it to pasteurization. This pre-treatment step prepares the egg white to resist coagulation during the subsequent high temperature process, ensuring both safety and liquid state preservation.
2Object-affected harmful factors
If vegetable milk alternatives are used to replace animal milk, then lactose-free and cholesterol-free properties are improved, but nutritional content (especially protein) and stability deteriorate
Solution Approach 1:
The patent extracts the beneficial properties of egg white (high protein content, essential amino acids, vitamins, and minerals) while eliminating the harmful factors associated with dairy milk (lactose and cholesterol). By using egg white as the base material, the invention achieves a lactose-free and cholesterol-free product with superior protein content compared to vegetable alternatives.
3Shape
If additives are added to vegetable milk to simulate animal milk texture, then texture similarity is improved, but manufacturing complexity and perceived artificiality increase
Solution Approach 1:
The patent uses parameter changes (pH adjustment to acidic range) to naturally modify the properties of egg white, achieving a texture and consistency similar to milk without requiring multiple additives. This simplifies the manufacturing process while maintaining product similarity to animal milk.
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 resulting product is a stable, high-protein, lactose-free, and cholesterol-free beverage with improved bioavailability and shelf life, suitable for those intolerant to dairy, mimicking the texture and taste of milk or yogurt without coagulation at high temperatures.
Implementation Method 1
adding an aminopeptidase and incubating at a temperature of 45 °C to 55 °C for at least 1 hour
Implementation Method 2
f1) homogenizing and then pasteurizing, or f2) pasteurizing and then homogenizing
Data Source
Figure 1A~1B
Figure 2A~2C
Figure 3
AI summary
The invention relates to a liquid egg white, with novel organoleptic and texture and/or rheological characteristics. It also relates to the methods to produce it and to compositions and food products comprising it.