WO2012003322A2 - Isolated egg protein and egg lipid materials, and methods for producing the same - Google Patents
Isolated egg protein and egg lipid materials, and methods for producing the same Download PDFInfo
- Publication number
- WO2012003322A2 WO2012003322A2 PCT/US2011/042603 US2011042603W WO2012003322A2 WO 2012003322 A2 WO2012003322 A2 WO 2012003322A2 US 2011042603 W US2011042603 W US 2011042603W WO 2012003322 A2 WO2012003322 A2 WO 2012003322A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- egg
- mixture
- proteins
- yolk
- derived
- Prior art date
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- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 111
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 111
- 238000000034 method Methods 0.000 title claims abstract description 76
- 150000002632 lipids Chemical class 0.000 title claims description 45
- 239000000463 material Substances 0.000 title claims description 30
- 235000013601 eggs Nutrition 0.000 claims abstract description 274
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 154
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 154
- 239000000203 mixture Substances 0.000 claims abstract description 130
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 105
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 66
- 239000000843 powder Substances 0.000 claims abstract description 40
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- 239000003925 fat Substances 0.000 abstract description 66
- 235000014103 egg white Nutrition 0.000 abstract description 42
- 210000000969 egg white Anatomy 0.000 abstract description 42
- 235000018102 proteins Nutrition 0.000 description 118
- 235000019197 fats Nutrition 0.000 description 65
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 28
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- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 4
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- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
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- SECPZKHBENQXJG-UHFFFAOYSA-N cis-palmitoleic acid Natural products CCCCCCC=CCCCCCCCC(O)=O SECPZKHBENQXJG-UHFFFAOYSA-N 0.000 description 2
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
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- 102000006395 Globulins Human genes 0.000 description 1
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/14—Ultrafiltration; Microfiltration
- B01D61/147—Microfiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
- A23J1/09—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D63/00—Apparatus in general for separation processes using semi-permeable membranes
- B01D63/02—Hollow fibre modules
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D63/00—Apparatus in general for separation processes using semi-permeable membranes
- B01D63/10—Spiral-wound membrane modules
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D71/00—Semi-permeable membranes for separation processes or apparatus characterised by the material; Manufacturing processes specially adapted therefor
- B01D71/06—Organic material
- B01D71/30—Polyalkenyl halides
- B01D71/32—Polyalkenyl halides containing fluorine atoms
- B01D71/34—Polyvinylidene fluoride
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D71/00—Semi-permeable membranes for separation processes or apparatus characterised by the material; Manufacturing processes specially adapted therefor
- B01D71/06—Organic material
- B01D71/66—Polymers having sulfur in the main chain, with or without nitrogen, oxygen or carbon only
- B01D71/68—Polysulfones; Polyethersulfones
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention described herein relates to processing of eggs and, in particular, processes that separate proteins and fats from eggs, as well as materials produced by the separation processes.
- Chicken eggs are one of the most important foods in the human diet, and are an exceptional source of proteins and fats, as well as amino acids and fatty acids. Every year in the United States an estimated 90 billion eggs are produced, with three fourths of these eggs being used for human consumption. An estimated 250 eggs per person are consumed annually in the United States.
- eggs consumed by humans are eaten as food ingredients, rather than directly as cooked eggs (such as boiled, fried, poached, etc.). In some cases whole eggs are used as food ingredients, for example as baking applications.
- egg yolk is an excellent emulsifier and surfactant, and is an essential component of mayonnaise and various other foods.
- the egg yolk makes up approximately one third of the liquid weight of an egg, and is high in fats and fatty acids.
- Important fat soluble vitamins (A, D, E, and K) are found in egg yolk, as are unsaturated fatty acids (e.g. oleic acid, linoleic acid, palmitoleic acid, and linolenic acid) and saturated fatty acids (e.g. palmitic acid, stearic acid, and myristic acid).
- Egg yolks also contain some proteins, typically on the order of 2 to 3 grams out of about 15 to 20 grams of yolk within an egg weighing approximately 50 grams.
- the egg white known as well as the albumen, also has unique uses as a result of having high protein content.
- Egg whites are used in many products, such as to make mousse and to enhance protein content of foods.
- Egg white is approximately two-thirds of the total weight of an egg, with approximately 90 percent of that weight coming from water.
- the remaining weight of the egg white comes primarily from protein, along with various trace minerals, vitamins, some fats, and glucose.
- a typical large egg may contain 35 to 40 grams of egg white, of which about 4 to 5 grams are proteins.
- the most common protein in egg whites is ovalbumen, which accounts for over half of the proteins.
- Ovotransferrin and ovomucoid are additional primary proteins, with other proteins including ovoglobulin G2, Ovoglobulin G3, ovomucin, lysozyme, ovoinhibitor, ovo glycoprotein, flavoprotein, ovomacroglbulin, avidin, and crystatin.
- the egg white contains no dietary cholesterol, but does contain small quantities of other lipids and fats.
- egg yolks are very high in fats, but low in proteins; while egg whites are very high in proteins, but low in fats.
- egg yolks do contain some proteins, and egg whites do contain small quantities of fats.
- This mixed egg yolk and white which is considered inedible for human consumption, is typically used as a combined additive for uses such as animal feed.
- the method of the '802 application may can include adjusting the pH level of the egg mixture to a pH at which the cross-linking reagent is functional so that cross-linking of the lipids occurs.
- the proteins are subsequently separated from the cross-linked lipids to provide a separated protein.
- the separated proteins may be obtained by subjecting the egg mixture to one or membranes or filters of various sizes to separate or further isolate proteins or populations of proteins of interest.
- the inclusion of the cross-linking reagent is problematic if the egg components will eventually be consumed by humans, in that there is often opposition on the part of the public and regulatory agencies to consume materials that have been subject to adulteration by organic reagents, such as cyclobetadextran, or by inorganic materials such as colloidal or fumed silica materials.
- organic reagents such as cyclobetadextran
- inorganic materials such as colloidal or fumed silica materials.
- the aversion to the use of these cross-linking reagents exists, in part, because of the potential for undesirable modification or contamination of the crosslinked ingredients.
- silica is widespread in nature, its use in food processing is unusual, and risks opposition by consumers even if little or none of the crosslinking agent remains in the separated components.
- the use of the crosslinking reagent necessarily adds expense to the processing of the egg mixture, both because of the cost of the crosslinking reagent itself, as well as the costs associated with the additional steps of crosslinking the fats and subsequent removal of the crosslinking agent (such as silica) from the fats after separation of the fats and proteins, assuming the fats are intended for further use.
- the crosslinking agent such as silica
- a reagent result in potentially problematic alteration and/or contamination of the egg material with crosslinker, especially the egg yolk (since it is the fats that are crosslinked, and fats are primarily found in the yolk), but the use of the reagent adds expense and complexity to the egg processing methods: A step must be made to add the reagent to the egg mixture, one to induce crosslinking of the fats, as well as steps to reverse the crosslinking, when possible, after separation of the crosslinked egg fats and egg proteins. These steps all take time, equipment, and effort.
- Such methods and equipment should include the ability to separate the components of exclusively egg yolk materials, exclusively egg white materials, and mixtures of various levels of egg yolk and egg white.
- Such methods and equipment can be efficient, cost effective, produced without undesirable alteration of the egg components (such as alteration with cross linkers), and do not create excessive undesirable waste streams.
- the invention described herein provides a method for separating fats and proteins from an egg mixture that includes both egg yolk and egg whites, as well as separation of components from pure egg white and separation of components from pure egg yolks.
- the methods and systems of the present invention allow the ready separation of the ingredients of an egg, regardless of whether the separation is occurring on just a portion of an egg (such as the yolk or the white), or a mixture of egg yolks and egg whites.
- the present invention does not require alteration of either the fats or the proteins with a reagent or manipulation of pH.
- the present invention allows the integrity of the egg ingredients to be maintained so as to avoid undesirable alteration, such as incorporation of a crosslinker.
- the present invention also avoids extra production steps and does not produce a new waste stream associated with use of a crosslinking reagent.
- the method comprises obtaining an egg mixture containing egg-derived lipids and egg-derived proteins; and microfiltration of the egg mixture to obtain a isolated protein composition.
- An example implementation of the present invention comprises obtaining an egg mixture contaiing egg yolk lipids, egg yolk proteins, and egg albumen; and microfiltration of the egg mixture to obtain a isolated protein composition containing yolk-derived proteins and albumen-derived proteins.
- the microfiltration occurs under conditions whereby the selection of the filter materials, as well as the filter configuration, provide improved separation of egg components while avoiding fouling of the filter materials.
- the filter incorporates hollow fiber membranes constructed from a hydrophilic material.
- the hollow fiber membrane is constructed from polysulfone (PS) or polyether sulfone (PES).
- PS polysulfone
- PES polyether sulfone
- hollow fiber ceramic material is used.
- a spiral wound membrane module is used.
- the membranes forming the spiral wound membrane module may be, for example, formed of polyvinylidene fluoride (PVDF).
- PVDF polyvinylidene fluoride
- the spiral wound membrane modules include spacers between membrane layers. Suitable spacing is generally greater the 30 mils, more generally greater than 45 mils, and in some implementations greater than 60 mils.
- a method for separating proteins and lipids from an egg mixture comprises obtaining an egg mixture containing egg yolk lipids and egg yolk proteins; and microfiltration of the egg mixture to separate the egg yolk lipids from the egg yolk proteins.
- the method for separating proteins from an egg mixture can include the steps of obtaining an egg mixture comprising egg yolk and egg albumen; maintaining the pH of the egg yolk and egg albumen within the natural range of egg pH; and microfiltration of the egg mixture to obtain a isolated protein composition containing yolk-derived proteins and albumen-derived proteins. In this manner superior protein recovery is obtained over prior art methods, because both yolk-derived proteins and albumen-derived proteins are isolated and obtained.
- the remaining egg yolk is improved by removal of the proteins, which do not generally have primary functional benefits for the applications where yolk fats are desired (such as emulsifiers).
- the method comprises obtaining an egg mixture comprising egg yolk and egg albumen and maintaining the lipids in a substantially un- crosslinked form. The mixture is microfiltered to obtain a isolated protein
- the egg mixture initially comprises between about 40%-70 % protein by weight and between about 15%-45 % fat. Variations in the protein and fat compositions occur depending upon the source of the egg materials: Sources that are high in egg whites, such as from spinning of egg shells, will be high in protein; while those that have more yolk based material, such as whole eggs from hatcheries, will have relatively higher fat levels and relatively lower protein levels.
- the invention is further directed to an egg powder obtained from egg yolks and/or egg albumen.
- the egg powder comprises at least about 60% by dry weight protein; and less than about 2% by dry weight fat; wherein at least a portion of the protein is derived by filtration of a mixture of egg yolk lipids and egg yolk proteins.
- a high gel strength egg powder can further be created, the egg powder comprising at least about 60% by weight protein; no more than about 1% by weight fat; and a gel strength of at least 400, wherein at least a portion of the protein is derived by filtration of a mixture of egg yolk lipids and egg yolk proteins.
- higher levels of protein are present, including at least 70% by weight protein, at least 75% by weight protein, at least 80% by weight protein, at least 85% by weight protein, or at least 90% by weight protein.
- the methods and apparatus of the present invention can be used for separating components of both edible and inedible eggs, where inedible eggs include (for example) hatchery eggs that are not fertilized or not incubated.
- the method of the invention includes a step of
- microfiltration of the egg mixture wherein the microfiltration step includes pumping the egg mixture across a filter, optionally a hollow fiber filter.
- the hollow fiber filter will generally have a pore size of less than 0.20 microns, and more generally less than 0.10 microns.
- the pore size of the filter is typically greater than 0.02 microns.
- Suitable pore sizes for the filter include approximately 0.05 microns, as well as 0.04 to 0.08 microns.
- the egg mixture is generally processed in the filter at low pressures.
- the egg mixture is processed at a pressure of less than about 30 PSI.
- the pressure can be less than 20 PSI in some implementations. Higher PSI can be used, but can result in premature fouling of the filter membrane and also result in rupturing the membrane in some situations.
- pressures of less than 40 PSI, less than 50 PSI, and less than 100 PSI are useful in some implementations, but generally lower pressures are desired.
- a pressure range of 10 to 30 PSI can be particularly useful.
- the flux rate is typically in a range of about 40 to 80 milliliters per minute per square foot of membrane, with the permeate being (for example) from 3 to 5 percent solids when the incoming material is about 10 percent solids.
- the invention also provides egg powder a high gel strength egg powder, wherein the egg powder includes less than neg/25g salmonella; at least about 65% by dry weight protein; and no more than about 1% by dry weight fat.
- the egg powders can be produced from edible or inedible eggs. Higher protein levels can be obtained, including levels of 70 to 85 % by dry weight protein.
- the egg powder can have a high gel strength that is greater than 300 grams per square centimeter, more commonly greater than 400 grams per square centimeter, and desirably 500 or more grams per square centimeter.
- FIG. 1 is a flow chart of an egg separation process described herein, constructed and arranged in accordance with an implementation of the invention.
- FIG. 2 is a schematic of an egg separation process described herein for an egg breaking operation, such as with eggs from a hatchery, constructed and arranged in accordance with an implementation of the invention.
- Whole egg components generally include an eggshell, two eggshell membranes, and an egg white and an egg yolk.
- the egg white makes up about two- thirds of the liquid weight of the egg, with the egg yolk making up approximately the remaining one -third.
- Both the egg white and the egg yolk contain nutritionally valuable components such as proteins and fats (also called lipids).
- the different egg components impart various "functional properties" to the egg.
- the term "functional properties" refers to the properties of eggs including, but not limited to, coagulation, foaming, emulsifying, and nutritional contribution.
- the main components of the egg white include water (approx. 90% by weight) and solids (approx. 10% by weight) such as proteins, trace minerals, fatty material (less than 0.4 %), vitamins and glucose, with protein making up the majority of the solids.
- the egg white contains approximately 40 different proteins.
- the predominant proteins in albumen include: Ovalbumen, Ovotransferrin, Ovomucoid, Globulins, Lysozyme, Ovomucin, and Avidin.
- the egg yolk includes protein, fat, water, vitamins, minerals and other trace elements.
- fat refers to lipids.
- the most prevalent lipids in egg yolk include: unsaturated fatty acids (Oleic acid, Linoleic acid, Palmitoleic acid, and Linolenic acid) and saturated fatty acids (Palmitic acid, Stearic acid, and Myristic acid).
- the yolk is also a source of lecithin, a common emulsifier, and proteins, including but not limited to immunoglobulins such as IgY and/or ovatransferin.
- the eggshell of the edible eggs can be broken using an egg breaking machine.
- the whole egg (egg yolk and egg white) mixture is then strained to separate the egg yolk from the egg white (the yolk is retained while the white passes through the strainer). Once the yolk is separated from the egg white, additional processing of the egg white and/or the yolk often occurs.
- the broken shells from the edible eggs are typically spun via a centrifuge system to extract the egg white that remains adhered to the broken eggshells.
- the extracted egg white is also considered inedible (e.g., not usable for human
- the broken eggshells can be dried and ground up to be used as an ingredient in animal feeds and other products, among other uses.
- hatcheries intended to produce chicks. Some of the eggs from hatcheries do not hatch, often because they are infertile, are not incubated, or are not incubated to full development. These eggs often are handled as inedible eggs - either by choice (such as in eggs that are not incubated) or due to regulatory requirements (such as, for example, eggs that are not incubated to full development). Hatchery eggs are typically processed without separation of the yolk and white in a process whereby they are cracked and processed as a combination of yolk and whites.
- inedible egg products eggs that were produced to be edible but are graded as inedible, egg components that are collected from egg shells, and eggs that originated from hatcheries.
- Other sources also exist, such as eggs that are returned from food processors (such as due to passing freshness dates), eggs that missed the pan during cracking operations, or otherwise deemed to be technical (or inedible) eggs by the USDA or other regulators.
- These inedible eggs and mixtures of egg components are frequently used in animal food products.
- animal food products include but are not limited to "wet" pet foods such as canned dog and cat food, dry pet foods, and weanling pig feed.
- wet pet foods
- the present products are relatively low value because they are not modified or processed in a manner that optimizes uses and performance. Therefore, a need exists for improved processing of inedible egg mixtures.
- This improved processing also has the potential for improved processing of edible egg mixtures.
- the present invention does not require alteration of either the fats or the proteins with a reagent or manipulation of pH.
- the present invention allows the integrity of the egg ingredients to be maintained so as to avoid undesirable alteration, such as incorporation of a crosslinker. As such the present invention also avoids extra production steps and does not produce a new waste stream associated with use of a crosslinking reagent
- the method comprises obtaining an egg mixture comprising egg-derived lipids and egg-derived proteins; and microfiltration of the egg mixture to obtain an isolated protein composition.
- An example implementation of the present invention comprises obtaining an egg mixture comprising egg yolk lipids, egg yolk proteins, and egg albumen; and microfiltration of the egg mixture comprising egg yolk lipids, egg yolk proteins, and egg albumen to obtain a isolated protein composition containing yolk-derived proteins and albumen-derived proteins.
- the microfiltration occurs under conditions whereby the selection of the filter materials, as well as the filter configuration, provide improved separation of egg components while avoiding fouling of the filter materials.
- the filter incorporates hollow fiber membranes constructed from a hydrophilic material.
- the hollow fiber membrane is constructed from polysulfone (PS) or polyether sulfone (PES).
- PS polysulfone
- PES polyether sulfone
- a spiral wound membrane module is used.
- the membranes forming the spiral wound membrane module may, for example, be formed of polyvinylidene fluoride (PVDF).
- PVDF polyvinylidene fluoride
- the spiral wound membrane modules include spacers between membrane layers. Suitable spacing is generally greater the 30 mils, more generally greater than 45 mils, and in some implementations greater than 60 mils.
- the membrane module should primarily allow proteins to pass, while avoiding passing of larger lipids.
- the membrane should be selected so as to substantially restrict the passage of lipids from the egg mixture, while allowing the passage of proteins from the egg mixture.
- the membrane should have pore sizes of less than 0.5 microns, more typically less than 0.4 microns, and usually less than 0.3 microns. It will be understood that in some implementations the pore size will be less 0.2 microns. Optionally, the pore size is less than 0.1 microns. Pore size ranges of 0.1 to 0.2 microns are desirable in some implementations, as are pore sizes of 0.05 to 0.3 microns in some implementations.
- the PVDF is selected to have a nominal cutoff of 800,000 dalton, in other implementations the PVDF is selected to have a nominal cutoff of greater than 700,000 dalton, greater than 600,000 dalton, or greater than 500,000 dalton. In other implementations the PVDF is selected so as to have a nominal cutoff of greater than 800,000 dalton, greater than 900,000 dalton, or greater than 1,000,000 dalton.
- the PVDF can be selected so as to have a nominal cutoff of less than 900,000 dalton, less than 800,000 dalton, less than 700,000 dalton, less than 600,000 dalton, and less than 500,000 dalton. Typically the PVDF will have a nominal cutoff of from 600,000 to 1,000,000 dalton, or from 700,000 to 900,000 dalton.
- Suitable membranes include ultra filration membranes produced by Snyder Fitlration, located in Vacaville, California, including 0.2 and 0.1 micron PVDF filters.
- the invention described herein provides a method for processing an egg mixture that contains egg yolk and egg albumen, or just egg yolk or egg albumen, to separate proteins and fats.
- protein refers to organic compounds made of amino acids (polypeptides) and includes, but is not limited to, proteins such as immunoglobulins, for example, IgY.
- fats can be used interchangeably with “lipids” and refers to water-insoluble components such as fatty acids, steroids, such as cholesterol, glycolipids, lipoproteins and phospholipids.
- the invention relates to processing of an edible or inedible egg mixture.
- the invention provides a method of processing an edible or inedible egg mixture to obtain an egg protein powder (which will be edible or inedible based upon whether the source eggs were edible or inedible).
- the egg mixture comprises between about 40%- 70 % protein by weight and between about 15%-45 % fat. Typically this mixture will have the fat and protein intermixed to some degree, but the mixture is not actually homogenized. Indeed, it is generally desirable to maintain some separation of the components of the egg yolk and egg whites, and therefore lower levels of mixing can be desirable.
- homogenized egg products are often less desirable for use with the present invention, it is possible to use egg compositions that include some homogenized egg materials.
- homogenized eggs that were originally edible, but have expired due to prolonged shelf life can be considered to be inedible and processed using the methods and apparatus of the invention.
- the method includes a step of microfiltration of the egg mixture, wherein the microfiltration step includes pumping the egg mixture across a filter, optionally a hollow fiber filter.
- the hollow fiber filter will generally have a pore size of less than 0.20 microns, and more generally less than 0.10 microns.
- the pore size of the filter is typically greater than 0.02 microns. Suitable pore sizes for the filter include approximately 0.05 microns, as well as 0.04 to 0.08 microns.
- the egg mixture is generally processed in the filter 60 at low pressures.
- the egg mixture is processed at a pressure of less than about 30 PSI.
- the pressure can be less than 20 PSI in some implementations. Higher pressures can be used, but can result in premature fouling of the filter membrane.
- pressures of less than 40 PSI, less than 50 PSI, and less than 100 PSI are useful in some implementations, but generally lower pressures are desired.
- the egg mixture is processed using a PVDF spiral wound membrane filter.
- multiple filter modules may be used.
- the egg mixture is processed at a pressure of approximately 10 psi baseline pressure plus 10 to 15 psi for each membrane module in series in the system (often about 13 psi for each membrane).
- a system with two membrane modules might have an inlet pressure of 36 psi and an outlet pressure of 10 psi.
- the flux rate is desirably in a range of about 40 to 80 milliliters per minute per square foot, with the permeate being from 3 to 5 percent solids when the incoming material is about 10 percent solids.
- the filter incorporates hollow fiber membranes constructed from a hydrophilic material.
- the hollow fiber membrane can be constructed from, for example, polysulfone (PS) or polyether sulfone (PES).
- a spiral wound membrane module is used, and has a flux rate of greater than 4 liters per hour per square media of membrane. Preferably even higher fluxes are achieved, such as greater than 6 liters per hour per square meter of membrane.
- the membranes forming the spiral wound membrane mosule may be, for example, be formed of polyvinylidene fluoride (PVDF).
- PVDF polyvinylidene fluoride
- the spiral wound membrane modules include spacers between membrane layers. Suitable spacing is generally greater the 30 mils, more generally greater than 45 mils, and in some implementations greater than 60 mils.
- Spiral wound modules can be susceptible to fouling, and therefore it is often desirable to design and operate a system utilizing clean in place (CIP) processes, so that the membranes can be cleaned without shutting down the entire system or stopping the separation process.
- CIP clean in place
- Such cleaning often occurs more than once per 24 hour period, in some implementations less than every 16 hours, and in certain implementations approximately every 8 hours.
- the invention also provides a non-food grade egg powder obtained from inedible egg and a high gel strength inedible egg powder, wherein the egg powder includes less than neg/25g salmonella; at least about 65% by weight protein; and no more than about 1% by weight fat.
- the high gel strength inedible egg powder can have a high gel strength that is greater than 300 grams per square centimeter, more commonly greater than 400 grams per square centimeter, and desirably 500 or more grams per square centimeter.
- FIG. 1 depicts an example flow diagram of an egg processing method.
- Eggs 20 are collected from egg barns (not shown).
- the eggs 20 are separated into edible 22 and inedible 24 eggs.
- the edible eggs 22 are then broken and the edible albumen 26 and the edible yolk 28 are transported for further processing for human consumption.
- Dried edible albumen 26 contains no yolk protein and approximately 0.4% by weight fat.
- the edible yolk 28 contains about 30% by weight protein and approximately 60 % by weight fat.
- the eggshells 30 with residual albumen adhered thereto are sent down a separate processing line where they are then centrifuged, separating the shells 32 from the residual albumen, which is now classified as inedible albumen 34.
- the inedible eggs 24 are also broken and the shells 36 processed.
- the white and yolk 38 from the inedible eggs 24 are mixed with the inedible albumen 34 extracted from the shells to form an inedible egg mixture 40.
- the inedible egg mixture 40 is an uncooked and unprocessed liquid mixture containing both egg yolk (including yolk fat and proteins), along with the egg white (and associated proteins).
- the inedible egg mixture generally includes between about 40%>-70%> by dry weight protein and between about 40%>-15 > by dry weight fat.
- the inedible egg mixture 40 is maintained at a temperature of less than approximately 50 °F and a pH above approximately 5.75 to 7.00, or optionally from about 4.0 to 8.0. Frequently caramel coloring is added into the egg mixture 40 to identify the mixture as inedible.
- the vessel 43 in which the inedible egg mixture 40 is maintained may include an agitator or paddle to mix the liquid egg mixture.
- FIG. 2 provides a schematic of a process for separating proteins and fats from an egg mixture according to the invention from an example breaking operation (such as from hatchery eggs that were not incubated).
- the eggs 50 are first broken and the liquid egg (i.e., egg yolk and egg whites) are removed.
- the eggs are typically inedible eggs, but optionally can be edible eggs.
- the shells with residual egg adhered thereto are transported to a shell centrifuge 52 where centrifugal force is used to separate the residual liquid egg from the shell particulate matter.
- the processed shell particulate matter can then be collected, processed and sold, for example, for use as a calcium supplement.
- the extracted residual egg liquid can be drained into a collecting vat and sold, for example, as animal food, stored, or subject to further processing.
- the liquid egg is removed from the shell centrifuge and run through a hydrocylcone 54 to remove suspended calcium.
- the liquid egg material is collected in a tank 56.
- a pump for example, a centrifugal pump 58 can be used to pump the liquid egg material through a microfiltration membrane 60.
- the method further includes a step of microfiltration of the egg mixture, wherein the microfiltration step includes pumping the egg mixture across a filter, optionally a hollow fiber filter.
- the combination of pressure, flux (i.e., the tangential flow of the liquid across the surface of the membrane) and membrane pore size can significantly impact filter performance.
- the hollow fiber filter will generally have a pore size of less than 0.20 microns, and more generally less than 0.10 microns.
- the pore size of the filter is typically greater than 0.02 microns. Suitable pore sizes for the filter include approximately 0.05 microns, as well as 0.04 to 0.08 microns.
- the egg mixture is generally processed at low pressures. In one
- the egg mixture is processed at a pressure of less than about 30 PSI.
- the pressure can be less than 20 PSI in some implementations.
- Higher PSI can be used, but can result in premature fouling of the filter membrane.
- pressures of less than 40 PSI, less than 50 PSI, and less than 100 PSI are useful in some implementations.
- the flux rate is desirably in a range of about 40 to 80 milliliters per minute per square foot of filter membrane, with the permeate being from 3 to 5 percent solids when the incoming material is about 10 percent solids.
- the egg mixture is processed using a PVDF spiral wound membrane filter.
- multiple filter modules may be used (although single membrane modules are used in some implementations).
- the egg mixture is processed at a pressure of approximately 10 psi baseline pressure plus 10 to 15 psi for each membrane module in series in the system (often about 13 psi for each membrane).
- a system with two membrane modules might have an inlet pressure of 36 psi and an outlet pressure of 10 psi.
- the egg mixture may be processed at various temperatures, with 65 to 70 degrees Fahrenheit being desirable, as well as 60 to 75 degrees Fahrenheit. In the alternative, other temperature ranges may be used.
- the relatively low pressure reduce the amount of fat that is forced into the pores of the filter membrane.
- the fat (retentate) is forced to flow past the membrane while allowing the protein (the permeate) to pass through the membrane pores.
- the amount of fat deposited on the filter is significantly reduced and performance is enhanced.
- the hollow fiber membrane can be constructed using a hydrophilic material such as polysulfone (PS) or polyester sulfone (PES).
- PS polysulfone
- PET polyester sulfone
- PVDF Polyvinylidine fluoride
- PVDF is another suitable material for use in the processes of the present invention, and are typically formed into spiral wound membrane modules.
- the liquid permeate that contains the protein can be collected in a second batch tank 62 and the retentate, which includes the fat, residual proteins and other solids such as bacteria, can optionally be returned to the first batch tank.
- water can be added to the first batch tank 56 and the retentate liquid can be again pumped through the hollow fiber filter membrane 60 to increase yield. This process can be repeated until about 95 % of the protein has been recovered (i.e., has permeated the filter) in some implementations, and up to about 85 percent in other implementations. This recovery rate, also referred to as yield, is generally greater than 60 percent.
- phospholipids such as phosphotidyl choline can also be separately extracted from the fat containing retentate.
- the liquid protein solution (permeate) from the second batch tank 62 can be further isolated, for example by pumping the liquid permeate through a nanofilter 64 using a high pressure pump 66.
- the protein solution is isolated to a solution containing approximately 20%-35% by weight solids.
- a isolated protein solution is desirable because drying time, and hence cost, can be reduced.
- the nanofiltration step can also reduce the amount of ash present in the final isolated protein solution.
- a spiral wound nanofilter is used to concentrate the protein solution.
- functional proteins such as lysozyme or immunoglobulins, such as IgY, can be separated from the liquid protein solution prior to nanofiltration.
- the pH of the isolated protein solution can be adjusted and yeast added to convert sugars present in the solution to carbon dioxide.
- the isolated protein solution is dried using a spray dryer 68.
- the process of the invention is used to provide an egg protein powder containing proteins that are derived from the egg yolk and the egg white.
- the egg protein powder can be dissolved in water and cooked to form a gel that binds the water in which the powder was dissolved.
- the powder can be packaged or placed in a hot humid room with a temperature from 165°F to 175°F and humidty of 30 to 40 percent for multiple days (generally 10 to 20 days) to denature the protein and increase gel strength.
- Protein powders with the following gel strength can be obtained by the process described herein, and are compared to standard whole egg powder (48% protein by weight) which has a 150 gel strength:
- the invention is further directed to an egg powder obtained from egg yolks and/or egg albumen.
- the egg powder comprises at least about 60% by dry weight protein; and less than about 2% by dry weight fat; wherein at least a portion of the protein is derived by filtration of a mixture of egg yolk lipids and egg yolk proteins.
- a high gel strength egg powder can be created wherein the egg powder comprising at least about 60% by weight protein; no more than about 1% by weight fat; and a gel strength of at least 400, wherein at least a portion of the protein is derived by filtration of a mixture of egg yolk lipids and egg yolk proteins.
- higher levels of protein are present, including at least 70% by weight protein, at least 75% by weight protein, at least 80% by weight protein, at least 85% by weight protein, or at least 90% by weight protein.
- An example method of measuring gel strength is as follows: Weigh up 25 g of whites into a whirl-pack bag. Add 175 ml of distilled water to the bag, and place it in a stomacher in continuous mode for 5 minutes, followed by removal of the bag from stomacher and letting it sit for 15-20 minutes. Next, pipet approximately 125 ml of whites into a casing, and let sit another 3-5 minutes. After 3-5 minutes tap the sides of casing to remove air bubbles that have collected on sides. Clasp the casing at top end just below the top foam and twist tightly, and secure with a twist tie at base of twist and then fold over and secure with rest of twist tie.
- the phrase “configured” describes a system, apparatus, or other structure that is constructed or configured to perform a particular task or adopt a particular configuration.
- the phrase “configured” can be used interchangeably with other similar phrases such as “arranged”, “arranged and configured”, “constructed and arranged”, “constructed”, “manufactured and arranged”, and the like.
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Abstract
Description
Claims
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
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BR112012031703A BR112012031703A2 (en) | 2010-07-02 | 2011-06-30 | egg protein materials and isolated egg lipids, and methods for their production |
CN2011800290761A CN102970880A (en) | 2010-07-02 | 2011-06-30 | Isolated egg protein and egg lipid materials, and methods for producing the same |
UAA201300495A UA111590C2 (en) | 2010-07-02 | 2011-06-30 | Isolated egg protein and egg lipid materials, and methods for producing the same |
MX2012014358A MX335995B (en) | 2010-07-02 | 2011-06-30 | Isolated egg protein and egg lipid materials, and methods for producing the same. |
CA2803101A CA2803101C (en) | 2010-07-02 | 2011-06-30 | Isolated egg protein and egg lipid materials, and methods for producing the same |
JP2013518713A JP2013529931A (en) | 2010-07-02 | 2011-06-30 | Isolated egg protein and egg lipid materials and methods for producing them |
EP11801413.3A EP2587934A4 (en) | 2010-07-02 | 2011-06-30 | Isolated egg protein and egg lipid materials, and methods for producing the same |
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US12/910,780 | 2010-10-22 | ||
US201161491163P | 2011-05-27 | 2011-05-27 | |
US61/491,163 | 2011-05-27 |
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JP (2) | JP2013529931A (en) |
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US8916156B2 (en) | 2010-07-02 | 2014-12-23 | Rembrandt Enterprises, Inc. | Isolated egg protein and egg lipid materials, and methods for producing the same |
US9938319B2 (en) | 2014-04-23 | 2018-04-10 | Alexion Pharmaceuticals, Inc. | Egg white processing |
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CN106637245A (en) * | 2016-10-17 | 2017-05-10 | 常州市鼎日环保科技有限公司 | Preparation method for composite corrosion inhibitor |
US11937618B2 (en) | 2017-11-22 | 2024-03-26 | Michael Foods, Inc. | Method for providing a proteinaceous composition without pH adjustment |
TWI809450B (en) * | 2021-07-14 | 2023-07-21 | 勤億蛋品科技股份有限公司 | Liquid egg product manufacturing process |
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- 2011-06-30 CA CA2803101A patent/CA2803101C/en active Active
- 2011-06-30 WO PCT/US2011/042603 patent/WO2012003322A2/en active Application Filing
- 2011-06-30 EP EP11801413.3A patent/EP2587934A4/en not_active Withdrawn
- 2011-06-30 JP JP2013518713A patent/JP2013529931A/en active Pending
- 2011-06-30 MX MX2012014358A patent/MX335995B/en unknown
- 2011-06-30 UA UAA201300495A patent/UA111590C2/en unknown
- 2011-06-30 BR BR112012031703A patent/BR112012031703A2/en not_active IP Right Cessation
- 2011-06-30 CN CN2011800290761A patent/CN102970880A/en active Pending
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US8916156B2 (en) | 2010-07-02 | 2014-12-23 | Rembrandt Enterprises, Inc. | Isolated egg protein and egg lipid materials, and methods for producing the same |
US9938319B2 (en) | 2014-04-23 | 2018-04-10 | Alexion Pharmaceuticals, Inc. | Egg white processing |
Also Published As
Publication number | Publication date |
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CA2803101C (en) | 2019-11-05 |
MX2012014358A (en) | 2013-02-26 |
JP2013529931A (en) | 2013-07-25 |
MX335995B (en) | 2016-01-07 |
WO2012003322A3 (en) | 2012-04-12 |
EP2587934A2 (en) | 2013-05-08 |
BR112012031703A2 (en) | 2015-09-08 |
JP2016128446A (en) | 2016-07-14 |
CA2803101A1 (en) | 2012-01-05 |
EP2587934A4 (en) | 2016-11-23 |
UA111590C2 (en) | 2016-05-25 |
CN102970880A (en) | 2013-03-13 |
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