Isolated egg protein and egg lipid materials, and methods for producing the same

Abstract

A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.

What is claimed is: 
     
         1 . A method for separating proteins from an egg mixture, the method comprising:
 (a) obtaining an egg mixture comprising egg-derived lipids and egg-derived proteins; and   (b) microfiltration of the egg mixture to obtain an isolated protein composition;   wherein the microfiltration comprises pumping the egg mixture across a membrane with a pore size less than 0.40 microns at a pressure of less than 60 psi.   
     
     
         2 . The method for separating proteins from an egg mixture of  claim 1 , wherein the membrane comprises polyvinylidene fluoride. 
     
     
         3 . The method of  claim 1 , wherein microfiltration comprises pumping the egg mixture across a spiral wound membrane. 
     
     
         4 . The method of  claim 1 , wherein microfiltration comprises pumping the egg mixture across a filter with a pore size of equal to or less than 0.30 microns 
     
     
         5 . The method of  claim 1 , wherein microfiltration comprises pumping the egg mixture across a filter with a pore size of equal to or less than 0.20 microns at a pressure of less than about 30 PSI. 
     
     
         6 . The method for separating proteins from an egg mixture of  claim 1 , wherein the egg mixture comprises at least 1 percent egg-derived lipid. 
     
     
         7 . The method for separating proteins from an egg mixture of  claim 1 , wherein the egg mixture comprises at least 5 percent egg-derived lipid. 
     
     
         8 . The method of  claim 1 , wherein the membrane is constructed from a hydrophilic material. 
     
     
         9 . The method of  claim 1 , wherein the pH of the mixture is not manipulated during separation. 
     
     
         10 . The method of  claim 1 , wherein the egg mixture comprises inedible egg. 
     
     
         11 . The method of  claim 1 , wherein the egg mixture comprises edible egg. 
     
     
         12 . The method of  claim 1 , wherein the egg mixture comprises between about 40%-80% protein by dry weight and between about 35%-15% fat by dry weight before processing. 
     
     
         13 . A method for separating proteins from an egg mixture, the method comprising:
 (a) obtaining an egg mixture comprising egg yolk lipids, egg yolk proteins, and egg albumen; and   (b) 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;   wherein the egg mixture is substantially free of egg-lipid crosslinking reagent; and   wherein microfiltration comprises pumping the egg mixture across a membrane with a pore size of less than 0.5 microns at a pressure of less than 60 psi.   
     
     
         14 . The method for separating proteins from an egg mixture of  claim 13 , wherein the egg mixture comprises at least 1 percent egg yolk-derived lipid. 
     
     
         15 . The method for separating proteins from an egg mixture of  claim 13 , wherein the egg mixture comprises at least 5 percent egg yolk-derived lipid. 
     
     
         16 . A method for separating proteins and lipids from an egg mixture, the method comprising:
 (a) obtaining an egg mixture comprising egg yolk lipids and egg yolk proteins; and   (b) microfiltration of the egg mixture to separate the egg yolk lipids from the egg yolk proteins;   wherein the egg mixture is substantially free of egg-lipid crosslinking reagent.   
     
     
         17 . The method for separating proteins from an egg mixture of  claim 16 , wherein the microfiltration comprises pumping the egg mixture across a membrane comprising polyvinylidene fluoride. 
     
     
         18 . The method for separating proteins from an egg mixture of  claim 16 , wherein the egg mixture comprises at least 1 percent egg yolk-derived lipid. 
     
     
         19 . The method for separating proteins from an egg mixture of  claim 16 , wherein the egg mixture comprises inedible egg. 
     
     
         20 . The method for separating proteins from an egg mixture of  claim 16 , wherein the egg mixture comprises between about 40%-80% protein by dry weight and between about 35%-15% fat by dry weight before processing.