A leading food manufacturer is looking for potential partners to pitch technologies that will help inhibit the aggregation and clouding of proteins when egg white is heated.
In a posting on the website NineSights, open innovation expert NineSigma says it is “representing a multi-billion dollar food product manufacturer” looking for a solution to a technical problem.
It adds: “The client wishes to apply technologies for preventing aggregation of proteins to its own egg products, in order to implement products with added value while retaining the original foamability of the eggs, even after sterilization by heating.
“Therefore, the client has made a request to various fields including the non-food sector.”
Success with other proteins a good starting point
Proteins are sensitive to heat, and, even if left at room temperatures, they will often denature and aggregate, it adds.
Ideally, its client is looking for no cloudiness when a 0.1% by weight egg white protein solution is heated at 65 -100°C for at least ten minutes, explains NineSigma.
“Because protein formulations have recently been used to treat intractable diseases, the technology to concentrate proteins without aggregation is of great interest. This has led to extensive research throughout the world into technologies to inhibit the aggregation of proteins.”
The client “welcomes proposals even if they do not satisfy the above requirements, as long as there are actual results with other proteins and there is the possibility of satisfying the requirements in the future”, it adds.
Possible approaches to the challenge
Anticipated solutions to the challenge might include adding amino acid derivatives, salts, surfactants, polymers, proteins or polysaccharides; physic-chemical treatments such as gas exposure, filtering, fractionation or adjustment of salt concentration; or biochemical treatments such as enzyme treatments.
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