Integrated egg protein hydrolysis and fractionation platform

Overview

HN Novatech Company Limited is developing an integrated platform that converts egg-white protein into differentiated functional ingredient streams using controlled enzymatic hydrolysis, membrane fractionation, concentration, and spray drying. The platform is designed to produce multiple value-added peptide fractions from a single feedstock, targeting food and beverage applications where solubility, viscosity, and heat stability are critical.

The lead fraction, F2 (3–10 kDa), demonstrated strong performance in laboratory trials: solubility at pH 5 increased from 46.2% to 90.3%, viscosity decreased from 148 to 52 mPa·s, and soluble-protein retention after heating at 90°C for 10 minutes improved from 41.7% to 95.5%. These properties are relevant for protein-fortified beverages, especially shelf-stable and refrigerated ready-to-drink products where clarity, mouthfeel, and thermal processing tolerance matter.

Technical specifications

The process integrates several scalable unit operations:

• Controlled enzymatic hydrolysis using food-grade enzymes to break down egg-white protein into peptide populations.
• Sequential membrane fractionation producing three predominantly sized streams: F1 (>10 kDa), F2 (3–10 kDa), and F3 (1–3 kDa).
• Concentration, ultrafiltration/nanofiltration, and spray drying to generate powder ingredients.
• SEC-HPLC confirms enrichment of the F2 fraction in 1–10 kDa peptides.
• Food-grade flavor improvement is under development to support finished product applications.

The platform is intended to generate multiple ingredient streams from one feedstock, with specifications for each fraction being refined during scale-up. Planned scale-up evaluation includes membrane flux optimization, CIP recovery, concentration and spray-drying performance, mass balance, yield, microbiological control, and preliminary cost assessment.

Technology readiness level

The platform is currently at TRL 4, validated in laboratory batches. Initial results confirm the technical feasibility of the fractionation approach and the functional benefits of the F2 fraction. The next stage is an 18-month development program:

• Months 1–4: refine the 1–5 L process, screen enzymes, optimize hydrolysis and reaction termination, confirm fraction specifications and three-batch reproducibility, and select a food-grade flavor strategy.
• Months 5–10: validate 50–200 L pilot batches, optimize membrane flux and downstream processing, and begin refrigerated ready-to-drink, sensory, and stability testing.
• Months 11–18: demonstrate the integrated process at 500–1,000 L, complete six-month stability and partner application trials, and finalize HACCP controls, manufacturing SOPs, product specifications, techno-economic assessment, and commercialization plan.

Potential limitations to address during scale-up include flavor optimization, powder performance, and validation of refrigerated RTD applications. Partnership is sought for co-development, sponsored research, and licensing of the technology.