Microbial Cell Fragments for Egg-White Binding and Emulsifying
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Solution Overview
Problem
Existing egg substitutes fail to replicate the versatile properties of egg whites, particularly in binding, moisturizing, emulsifying, and oil/water holding, and are limited by cholesterol, saturated fats, allergens, and environmental impact of industrial farming.
Innovation Solution
A method involving mechanical disintegration of microbial cells to produce separate extracts enriched in small and large cell fragments, which are then combined to create a microbial cell product with tunable properties for various applications, including as a substitute for egg whites.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If plant-based egg substitutes are used, then cholesterol and saturated fat content are reduced, but binding and emulsifying properties are insufficient
Solution Approach 1:
The patent applies parameter changes by controlling the particle size distribution of microbial cell fragments through mechanical disintegration parameters (intensity, duration, temperature) and separation parameters (centrifugal force, filtration pore size). By optimizing these parameters, the invention achieves a specific particle size distribution (d50 between 0.1-3 μm) that provides both low cholesterol/saturated fat and improved binding/emulsifying properties compared to conventional plant-based substitutes.
Solution Approach 2:
The invention creates a composite material by combining microbial cell fragments with specific particle size distribution, proteins, and carbohydrates into a unified composition. This composite structure, obtained through mechanical disintegration and separation, integrates multiple functional components that work synergistically to provide binding, emulsifying, and moisturizing properties while maintaining low cholesterol and saturated fat content.
2Device complexity
If microbial cells are mechanically disintegrated without separation, then processing is simpler, but product functionality and versatility are reduced
Solution Approach 1:
The patent applies segmentation by dividing the disintegrated microbial cell suspension into different particle size fractions through separation steps (centrifugation, filtration). This segmentation creates distinct size distributions that can be independently optimized for different functional applications, enhancing product versatility while maintaining a relatively simple processing framework.
Solution Approach 2:
The invention implements dynamics by making the particle size distribution adjustable and tunable through variable processing parameters. The separation conditions (centrifugal force, filtration pore size) can be dynamically adjusted to produce different particle size profiles, allowing the same base process to generate products with different functionalities for various applications.
3Quantity of substance
If conventional egg production is used, then nutritional content and versatility are high, but environmental impact and production costs increase
Solution Approach 1:
The patent applies copying by creating a microbial-based composition that replicates the functional properties of conventional eggs (binding, emulsifying, moisturizing) without requiring animal farming. The microbial cell fragments are processed to mimic the physical and chemical properties of egg components, providing a sustainable alternative that reduces environmental impact and production costs while maintaining nutritional content.
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 method produces a microbial cell product that effectively functions as a binding agent, emulsifier, and oil/water holder, offering a versatile and sustainable alternative to egg whites without the drawbacks of traditional eggs.
Implementation Method 1
subjecting said suspension to mechanical cell disintegration, to obtain an aqueous suspension comprising disintegrated microbial cells
Implementation Method 2
separating the suspension to provide an extract enriched in small cell fragments, and an extract enriched in large cell fragments
Data Source
AI summary
The present invention relates to a method for preparing a microbial cell product, said method comprising: providing an aqueous suspension comprising microbial cells; subjecting said suspension to mechanical cell disintegration at a temperature in the range of 15-35° C., preferably at a pH value in the range of 9-11, to obtain an aqueous suspension comprising disintegrated microbial cells; separating the suspension to provide an extract enriched in small cell fragments, and an extract enriched in large cell fragments; and combining at least a portion of each extract, to provide said microbial cell product. The invention further relates to a microbial cell product obtained or obtainable with said method. The invention further relates to the use of said product in foodstuffs, for example as a substitute for egg-white; in animal foodstuffs; and/or in cosmetic formulations.