Plant-Based Egg Liquid Formulation for Texture and Shelf Life
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Solution Overview
Problem
Existing plant-based egg substitutes lack adequate taste and texture, have limited shelf life, and are not cost-effective, failing to provide additional nutrients and micro-nutrients for dietary supplementation.
Innovation Solution
A plant-based egg liquid formulation comprising at least two plant proteins, edible oil, emulsifiers, salts, taste enhancers, flavors, micro-nutrients, enzymes, colorants, and preservatives, which can be used to create a range of food products, including omelettes and scrambled eggs, with a cost-effective manufacturing process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If existing plant-based egg substitutes are used, then they provide egg-like functionality, but they lack adequate taste and texture
Solution Approach 1:
The patent uses composite materials by combining multiple plant-based proteins (soy protein, pea protein, mung bean protein) with specific ratios of fats, carbohydrates, and additives to create a formulation that achieves both adequate taste/texture and functional versatility. The composite nature of the formulation allows synergistic effects that improve overall performance.
Solution Approach 2:
The patent applies parameter changes by optimizing the protein content (20-40%), fat content (10-30%), and carbohydrate content (10-30%) within specific ranges to achieve the desired balance between taste/texture quality and functional versatility. The pH is also adjusted to 6.5-7.5 to optimize both sensory and functional properties.
2Reliability
If existing plant-based egg substitutes are used, then they provide egg replacement functionality, but they have limited shelf life
Solution Approach 1:
The patent applies preliminary action by incorporating preservatives and stabilizers into the formulation during the manufacturing process to pre-establish shelf life stability. The formulation is designed with built-in preservation mechanisms that extend shelf life without requiring complex post-manufacturing processing or storage conditions.
3Ease of manufacture
If existing plant-based egg substitutes are used, then they provide basic egg functionality, but they are not cost-effective
Solution Approach 1:
The patent optimizes the formulation parameters to achieve cost-effectiveness while maintaining adequate nutrient content. The protein content is set at 20-40% using a combination of relatively inexpensive plant proteins, and the formulation includes micro-nutrients and vitamins at optimized levels to provide nutritional value without excessive cost.
4Adaptability or versatility
If existing plant-based egg substitutes are used, then they replace poultry eggs, but they do not provide additional nutrients for dietary supplementation
Solution Approach 1:
The patent applies universality by designing a multi-functional formulation that serves both as an egg replacement and as a dietary supplement. The inclusion of micro-nutrients, vitamins, and plant-based proteins provides additional health benefits beyond basic egg functionality, allowing the product to fulfill multiple roles in the diet.
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 formulation achieves a taste and texture similar to chicken eggs, provides additional nutrients, and has a stable shelf life of over a month under refrigeration, while being cost-effective and safe for consumption.
Implementation Method 1
The formulation comprises plant-based proteins in an amount of 20-40%, fats in an amount of 10-30%, and emulsifiers in an amount of 0.5-5%
Implementation Method 2
The said composition is essentially egg-free, and provides binding, moisturizing, leavening, and/or emulsifying properties similar to an egg
Data Source
AI summary
The present disclosure relates to plant-based egg liquid formulations and processes thereof, in particular plant protein-based egg liquid formulations and processes thereof. The plant-based egg liquid formulation comprises at least two plant proteins in the range of 4 to 30% selected from mung bean protein, soy protein, chickpea protein, pea proteins (yellow pea, green peas), fawa bean, bengal gram, black gram, amaranth protein, mushroom or combinations thereof, edible oil in the range of 3 to 25% selected from peanut oil, palm oil, soya oil, rice bran oil, sunflower oil, mustard oil, canola oil or combinations thereof; emulsifiers in the range of 0.1% to 3% selected from xanthan gum. guar gum, gellan gum, acacia gum, methyl cellulose, tapioca syrup, lecithin, soy lecithin, Locust Bean Gum, tamarind gum, modified starch, or combinations thereof; salts in the range of 0.1% to 3% selected from a mixture of pink salt, black salt, table salt, tricalcium phosphate, tetra sodium pyrophosphate, potassium citrate; taste enhancers in the range of 0.05% to 2% selected from vegan nutritional yeast extract, vegan egg flavor, sugar, dried powder or pastes of onion, garlic, or combinations thereof. The formulation can be used to make baked food product, sauce, dressing, mayonnaise, custard, scramble, omelet, ice cream, pasta, burger, patty and certain other dishes.