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US 12,767,701 B2Granted
Methods and compositions for egg white protein production
AssigneeClara Foods Co.
InventorDavid Anchel
Life of this patent
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Abstract
Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.
Claims28
A method for producing a processed consumable food product, the method comprising:
- preparing the processed consumable food product by combining:
- three or more egg white proteins from the group consisting of:
- ovalbumin, ovomucoid, ovotransferrin, and lysozyme,
- wherein at least one of the egg white proteins is a recombinantly-produced avian ovalbumin that is produced by:
- recombinantly expressing the recombinantly-produced avian ovalbumin in a non-bacterial host cell,
- wherein the recombinantly-produced avian ovalbumin is at least 95% identical to SEQ ID NO:
- 1,
- wherein the recombinantly-produced avian ovalbumin has a glycosylation, acetylation, or phosphorylation pattern different from animal-derived egg white;
- and
- a plurality of consumable ingredients,
- wherein the recombinantly-produced avian ovalbumin is present in the processed consumable food product in a powdered form as a powdered egg white composition that comprises:
- one or more carbohydrates;
- less than 5% fat by dry weight;
- up to 10% water;
- at least 80% total protein by dry weight;
- and
- a pH of up to 7.0;
- and that resembles powdered animal-derived egg whites in consistency, taste, and appearance.
15 more elements
A processed consumable food product, the processed consumable food product comprising:
- three or more egg white proteins from the group consisting of:
- ovalbumin, ovomucoid, ovotransferrin, and lysozyme,
- wherein at least one of the egg white proteins is a recombinantly-produced avian ovalbumin secreted from a non-bacterial host cell,
- wherein the recombinantly-produced avian ovalbumin is at least 95% identical to SEQ ID NO:
- 1,
- wherein the recombinantly-produced avian ovalbumin has a glycosylation, acetylation, or phosphorylation pattern different from animal-derived egg white;
- and
- a plurality of consumable ingredients,
- wherein the recombinantly-produced avian ovalbumin is a processing agent in the processed consumable product, wherein the processing agent is at least one of an emulsifier, binding agent, leavening agent, thickening agent, moisturizing agent, adhesive, browning agent, clarification agent, or gelation agent,
- wherein the recombinantly-produced avian ovalbumin is present in the processed consumable food product in a powdered form as a powdered egg white composition that comprises:
- one or more carbohydrates;
- less than 5% fat by dry weight;
- up to 10% water;
- at least 80% total protein by dry weight;
- and
- a pH of up to 7.0;
- and that resembles powdered animal-derived egg whites in consistency, taste, and appearance.
14 more elements
A processed consumable food product, the processed consumable food product comprising:
- three or more egg white proteins
- from the group consisting of:
- ovalbumin, ovomucoid, ovotransferrin, and lysozyme,
- wherein at least one of the egg white proteins is a recombinantly-produced avian ovalbumin secreted from a non-bacterial host cell,
- wherein the recombinantly-produced avian ovalbumin is at least 85% identical to SEQ ID NO:
- 1;
- and
- a plurality of consumable ingredients,
- wherein the recombinantly-produced avian ovalbumin is present in the processed consumable food product in a powdered form as a powdered egg white composition that comprises:
- one or more carbohydrates;
- less than 5% fat by dry weight;
- up to 10% water;
- and
- a pH of up to 7.0;
- and that resembles powdered animal-derived egg whites in consistency, taste, and appearance.
12 more elements
Dependencies are inferred from the claim text.