Microbial Lysate Egg Fluid Substitute
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Solution Overview
Problem
Current methods for producing plant-based egg and milk substitutes do not utilize the biomass of microorganisms, which are environmentally friendly and nutritious, to replicate the properties of egg fluid and milk, despite their potential as high-protein food sources.
Innovation Solution
A method involving the lysis of microorganisms, followed by heating and dilution, to create a food composition that mimics the properties of egg fluid and milk, utilizing the microbial biomass to form gels and colloidal solutions similar to those of eggs and milk.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If plant-based ingredients (mung beans, soy, almonds, agar) are used to produce egg and milk substitutes, then the substitutes can be made without livestock, but the nutritional content and functional properties (gelling, foaming, curdling) cannot fully replicate those of real eggs and milk
Solution Approach 1:
The patent changes the fundamental parameter of the protein source from plant-based to microorganism-based (single-cell protein). This parameter change enables the substitute to achieve both high nutritional content (comparable to real eggs and milk) and functional properties (gelling, foaming, curdling) because microbial proteins have similar amino acid profiles and functional characteristics to animal proteins.
Solution Approach 2:
The patent creates a composite food product by combining microbial biomass (providing protein and functional properties) with plant-based ingredients (providing texture and additional nutrients). This composite approach allows the substitute to simultaneously achieve high nutritional content from the microbial component and desirable sensory properties from the plant component.
2Quantity of substance
If recombinant microorganisms are used to produce purified proteins (ovalbumin, lactalbumin), then the protein content can be increased, but the production process becomes complex and expensive
Solution Approach 1:
Instead of extracting and purifying specific recombinant proteins through complex multi-step processes, the patent takes a simpler approach by directly using the entire microbial biomass as the protein source. This extraction principle applied in reverse (using whole cells rather than purified proteins) dramatically simplifies the production process while maintaining high protein content.
Solution Approach 2:
The patent uses readily available, inexpensive microorganisms (bacteria, yeast, microalgae) that can be rapidly cultured and discarded after use, replacing the need for expensive recombinant protein production systems. The microbial cells serve as a disposable, cost-effective protein source that eliminates the need for complex purification infrastructure.
3Quantity of substance
If physical/mechanical lysis methods (sonication, French pressing, bead beating) are used to dissolve microorganisms, then the protein can be released, but the process requires complex equipment and high energy input
Solution Approach 1:
The patent replaces mechanical lysis methods (sonication, French pressing, bead beating) with chemical lysis methods. Instead of using mechanical energy to break cell walls, the patent employs chemical agents that dissolve cell membranes and walls, releasing proteins more efficiently with lower energy input. This substitution of mechanical systems with chemical systems reduces both equipment complexity and energy consumption.
4Quantity of substance
If chemical lysis methods (SDS, NaOH) are used to dissolve microorganisms, then the protein can be released efficiently, but harmful chemicals are introduced into the food product
Solution Approach 1:
The patent converts potentially harmful chemical lysis agents into beneficial or neutral substances. Instead of using harsh chemicals like SDS or concentrated NaOH, the patent employs mild chemical agents (enzymes, weak acids, weak bases) that effectively release proteins without leaving harmful residues. This transforms the lysis process from a potentially harmful operation into a safe food processing step.
Solution Approach 2:
The patent introduces intermediary substances (enzymes, buffering agents, chelating agents) that mediate the lysis process. These intermediaries facilitate protein release from microbial cells through gentle chemical action, avoiding the need for harsh chemicals. The intermediaries act as buffers that protect the food product from harmful effects while enabling efficient protein extraction.
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 effectively produces food compositions that exhibit gel-like properties when heated, similar to egg fluid, and colloidal or suspension-like properties similar to milk, offering a sustainable and nutritious alternative for protein-rich food sources.
Implementation Method 1
the lysate of microorganisms has the characteristic of gelling like egg fluid when heated
Implementation Method 2
the heated lysate of microorganisms or the heating product of diluted suspension of microorganism lysate has the characteristic of opaque colloid or suspension like milk or soy milk
Data Source
AI summary
A method of preparing a food composition for an egg fluid substitute or for a milk substitute is described, including a step of lysing microorganisms, and corresponding food compositions prepared by such method. The egg fluid substitute or milk substitute changes into a gel having properties similar to egg fluid when heated and exhibits excellent foaming performance, and can replace egg fluid in a wide range of food applications, including confectionery and baking. The described method enables the production of an egg fluid substitute or milk substitute in an environmentally friendly and sustainable manner, and provides a method for utilizing nutritionally valuable microorganisms as an egg fluid substitute or a milk substitute, as well as contributing to the food industry by expanding the choice of food ingredients.