Chulalongkorn University (Chula) faculty of allied health sciences has introduced a ready-to-eat flourless rice product made from egg whites, dubbed Egg White Rice, under the brand eggyday.
The researchers at Chula developed Egg White Rice to be low in calories, loaded with good-quality protein, high in calcium and dietary fibre and free of gluten.
The rice substitute product is intended to provide an alternative option for people who are trying to control their weight, the elderly, and those who are living with diabetes.
Chulalongkorn University faculty of allied health sciences department of nutrition and dietetics professor and research project on egg white rice products head Sirichai Adisakwattana said: “The research team has developed an alternative type of rice that can control the amount of nutrients by taking 100% egg white protein through a production process that transforms the egg white protein structure into egg white rice that has the shape, taste, and texture of rice while still maintaining egg white complete nutritional value.”
Egg white rice can be stored for up to 18 months without needing refrigeration and leverages scientific technology that heats up to 121 degrees Celsius to kill bacteria.
The product is packaged in such a way that is convenient to eat and carry around. It can be eaten as steamed rice or can be cooked like fried rice or porridge.
Using the same technology, Sirichai is planning to develop 100% Future Protein Rice, derived from soybeans and various types of beans to serve consumers looking for plant-based proteins.
Sirichai added: “We use Protein Transformation technology to transform egg whites into egg white rice. The important step is the gel-forming reaction between the gelling agent and the sodium solution encapsulating egg white protein, then shaped into long, slender, and rounded-end rice grains, imitating actual rice grains.
“The next process is where the rice grain shape is maintained and ready for sterilization at 121 degrees Celsius heat.
“The result is synthetic rice grains with a soft and chewy texture, no different from actual rice grains without starch or fat, with low calories but high in calcium and excellent in taste.”
