Egg-White Rice - an innovative alternative food rich in nutrients that appeals to the health conscious

Chula Faculty of Allied Health Sciences has launched a ready-to-eat flourless rice innovation made from egg whites, branded "eggyday".  This product is low in calories, filled with good-quality protein, high in calcium, complete with dietary fibers, and free of gluten.  It is suitable for health-conscious people trying to control their weight, the elderly, and those suffering from diabetes.

Rice is a staple food for Thai people and is always present at every meal.  However, consuming too much rice can negatively affect health, leading to weight gain and high blood sugar levels, particularly for diabetic patients who must control their consumption of starch and sugar.  Therefore, a research team from the Faculty of Allied Health Sciences, Chulalongkorn University has developed "Egg White Rice" as a rice substitute product to provide an alternative for consumers.  

"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.  It also must not have any negative impact on one's health" Professor Dr. Sirichai Adisakwattana, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University,  Head of the research project on egg white rice products, and Co-Founder of Thandee Innofood Co., Ltd. Startup, Faculty of Allied Health Sciences, Chulalongkorn University discusses the origin of this novel type of rice under the "eggyday" product name. 

Becoming 100 % egg white rice 

Prof. Dr. Sirichai explained that egg white rice is a product that imitates actual rice in terms of appearance texture and taste.  Consumers will therefore not feel anything different from the rice they eat daily.    

"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.  Most importantly, the nutritional value of egg white protein is not diminished by the production process." Prof. Dr. Sirichai described the production process.