Low Viscosity Polysaccharide Thickener for Egg Sauce
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Solution Overview
Problem
Existing methods for thickening egg sauce using thickeners like xanthan gum or glucomannan impair the original flavor and texture of eggs, and the use of ethanol for thickening introduces unwanted flavor profiles, making it difficult to achieve desired flavor and texture without significant sodium addition.
Innovation Solution
A water-soluble polysaccharide with a viscosity of 200 mPa·s or less at 20° C. as a 10 mass % aqueous solution is used to thicken egg sauce, allowing for increased viscosity without compromising flavor and texture, and can be added in amounts between 0.5% and 250% based on egg protein, with heating temperatures below 95° C.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Force
If thickeners such as xanthan gum or glucomannan are added to thicken egg sauce, then the viscosity of egg sauce is improved, but the original flavor and texture of eggs are impaired
Solution Approach 1:
The patent changes the molecular weight parameter of the polysaccharide thickener, specifically using low molecular weight water-soluble polysaccharides with a viscosity of 200 mPa·s or less at 20°C as a 10 mass% aqueous solution. This parameter change allows effective thickening while minimizing the impairment of original egg flavor and texture, as lower molecular weight polysaccharides interact less with egg proteins and maintain the natural sensory properties better than conventional high molecular weight thickeners.
2Force
If ethanol is added to thicken egg sauce utilizing heat coagulation ability, then the viscosity is improved, but unwanted flavor profiles are introduced
Solution Approach 1:
The patent replaces ethanol (a chemical additive that leaves residual flavor) with water-soluble polysaccharides that are naturally derived and biodegradable. The polysaccharide thickening mechanism is temporary and reversible, allowing the egg sauce to maintain its natural flavor profile without the persistent alcoholic or chemical aftertaste that ethanol introduces, while still achieving the desired viscosity through heat-induced coagulation enhancement.
3Force
If conventional thickeners are used to achieve desired viscosity, then the fluidity control is improved, but significant sodium addition is required to maintain flavor
Solution Approach 1:
The patent introduces water-soluble polysaccharides as an intermediary substance that mediates between the egg proteins and the desired viscosity. These polysaccharides act as a bridge that enhances thickening through heat coagulation without requiring significant sodium addition, unlike conventional thickeners that need high ionic strength to achieve effective viscosity control. The polysaccharides form a network structure that traps water and enhances egg protein coagulation, achieving fluidity control with minimal sodium.
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 solution effectively thickens egg sauce while maintaining its natural flavor and texture, achieving a viscosity increase of 110% or more without the drawbacks of other thickeners, and can be used in various forms such as liquid, powder, or granule, combined with other additives.
Implementation Method 1
a water-soluble polysaccharide having a viscosity of 200 mPa·s or less at 20° C. as 10 mass % aqueous solution
Implementation Method 2
a method that utilizes heat coagulation ability of eggs
Data Source
AI summary
Provided is a thickening promoter for egg sauce, the thickening promoter containing a water-soluble polysaccharide having a viscosity of 200 mPa·s or less at 20° C. as 10 mass % aqueous solution. Also provided is a method for producing egg sauce employing the thickening promoter for egg sauce containing a water-soluble polysaccharide having a viscosity of 200 mPa·s or less at 20° C. as 10 mass % aqueous solution.