Eat Just has been granted a patent for a method of producing a mung bean protein isolate with high functionality for various food applications. The method involves extracting proteins from mung beans, purifying the protein extract, and recovering a purified protein isolate. The patent also claims an egg substitute made from transglutaminase modified mung bean protein composition, which has a high globulin protein content and exhibits a gel strength greater than 2% oscillation strain. GlobalData’s report on Eat Just gives a 360-degree view of the company including its patenting strategy. Buy the report here.
According to GlobalData’s company profile on Eat Just, composite semi-permeable membranes was a key innovation area identified from patents. Eat Just's grant share as of June 2023 was 1%. Grant share is based on the ratio of number of grants to total number of patents.
Patent granted for a high-functionality mung bean protein isolate
A recently granted patent (Publication Number: US11659850B2) describes an egg substitute made from transglutaminase modified mung bean protein composition. The mung bean protein composition must contain at least 60% mung bean protein, with at least 50% of that being globulin protein, specifically 8S and 11S globulin. The mung bean protein composition should exhibit a gel strength of greater than 2% oscillation strain.
The egg substitute can be used in various forms such as an egg-free emulsion, egg analog, egg-free scramble, or an egg-free patty. It may also contain transglutaminase in an amount ranging from 0.0005% to 0.0025% (5-25 parts per million). Additionally, the egg substitute may include other ingredients such as hydrocolloids, gums, and phosphates.
In the case of an egg-free emulsion, it should consist of approximately 60-85% water, 10-20% mung bean protein composition, and 5-15% oil or fat. The egg substitute may also contain a phosphate, such as disodium phosphate, sodium hexametaphosphate, or tetrasodium pyrophosphate.
The patent claims that the egg substitute exhibits modulated organoleptic properties, meaning it can reduce or eliminate certain flavors and aromas such as astringent, beany, bitter, burnt, buttery, nutty, sweet, sour, fruity, floral, woody, earthy, beany, spicy, metallic, sweet, musty, grassy, green, oily, vinegary, neutral, and bland.
The mung bean protein composition used in the egg substitute should have a gel elasticity of greater than 300 Pa and can contain up to 95% mung bean protein. The globulin protein in the composition should be enriched compared to the amount found in the plant source of mung bean protein.
The patent also claims that the egg substitute can reduce the presence of allergens, anti-nutritional factors, and environmental contaminants compared to the mung bean protein plant source. It also states that the egg substitute has reduced rancidity compared to an egg substitute made from unmodified mung bean protein composition.
The mung bean protein composition can be spray dried, and the transglutaminase modified mung bean protein composition should have a gelation temperature below 90°C. The egg substitute may contain transglutaminase in amounts ranging from 0.0005% to 0.0125% (5-125 parts per million) or up to 0.5%.
In summary, this patent describes an egg substitute made from transglutaminase modified mung bean protein composition, which exhibits specific gel strength and organoleptic properties. The egg substitute can be used in various forms and may contain additional ingredients. It offers potential benefits such as reduced allergens, anti-nutritional factors, and rancidity compared to other egg substitutes.