Soy Protein Lecithin Blend for Egg Product Nutrition
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Solution Overview
Problem
There is a challenge in finding food products that simultaneously meet the guidelines of being low in fat and cholesterol, high in protein, and high in dietary fiber, which is difficult to achieve with existing egg products due to their nutritional composition.
Innovation Solution
A blend of soy protein and lecithin, optionally with soluble dietary fiber, is added to egg products to enhance their nutritional aspects, increasing protein content and reducing fat and cholesterol levels, while also increasing fiber content, thereby creating a product that is palatable and organoleptically similar to natural eggs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If egg products are used to provide protein and functional properties, then protein content and functional performance are improved, but cholesterol and fat content increase
Solution Approach 1:
The patent extracts and removes the harmful cholesterol-containing yolk component from eggs, using only egg white or applying lecithin treatment to separate cholesterol from the egg product, thereby reducing cholesterol content while preserving protein
Solution Approach 2:
The patent applies lecithin treatment to egg products to chemically modify and reduce cholesterol content, and adjusts protein concentration by adding soy protein or egg white in specific ratios to achieve desired nutritional parameters
2Quantity of substance
If egg products are used as a dietary staple, then protein and vitamin content are improved, but cholesterol content worsens
Solution Approach 1:
The patent creates composite egg products by combining egg white with soy protein or other protein sources in specific ratios, forming a composite material that provides enhanced protein content while maintaining low cholesterol levels
Solution Approach 2:
The patent develops egg product formulations that can serve multiple nutritional functions - providing protein, vitamins, and fiber simultaneously while keeping cholesterol low, making the product universally applicable for health-conscious consumers
3Quantity of substance
If egg products are enhanced with additional nutrients, then protein and fiber content are improved, but product complexity increases
Solution Approach 1:
The patent merges multiple nutritional benefits into a single egg product formulation by combining egg white, soy protein, and dietary fiber sources into one integrated product that simultaneously provides protein, fiber, and low cholesterol
Data Source
AI summary
A blend is provided for enhancing or replacing eggs in foods. The blend, when mixed with natural liquid eggs, liquid egg substitute or whole egg powder and water, provides an edible egg product having a higher level of protein and lower levels of cholesterol and fats per serving than the levels normally found in natural eggs. The blend includes major amounts of a soy protein concentrate and minor amounts of lecithin. The lecithin is preferably a de-oiled lecithin obtained from soy beans. In an alternative embodiment, the blend includes a soluble dietary fiber, such as a digestion resistant maltodextrin soluble dietary fiber, in addition to the soy protein and lecithin. The dietary fiber is present in an amount less than the amount of the soy protein but greater than the amount of lecithin.