HK1202230B - Plant-based egg substitute and method of manufacture - Google Patents

Abstract

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

Description

Vegetable-based egg replacer and method of manufacture

This application claims priority from U.S. provisional application 61/554,928 filed 2011, 11, 2 and 61/621,425 filed 2012, 4, 6, each of which is hereby incorporated by reference in its entirety, according to 35 u.s.c.119.

Technical Field

The present invention relates to egg substitutes and methods of making the same, as well as compositions comprising the egg substitutes, including edible compositions such as baked goods.

Background

Eggs are versatile and nearly ubiquitous food and food ingredients. The market for egg components is estimated to have reached $ 18 billion in the united states and $ 60 billion worldwide and continues to grow. Eggs are highly valued for a number of reasons. Eggs not only provide a high nutritional content, but they are also an essential ingredient of many food products, ranging from but not limited to: bread, cakes, cookies, custard (custard), souffles (souffle), muffins (muffin), scones (scones), biscuits, pasta (pasta), condiments (dressing), sauces (souce), and ice cream.

Eggs, however, have a number of disadvantages. For example, eggs contain high levels of cholesterol and saturated fats, which increase the risk of cardiovascular disease and obesity. Thus, those consumers who desire to reduce their cardiovascular disease risk or otherwise focus on maintaining a healthy diet and weight represent an unexplored market for eggs or egg-containing products. Other consumers who would benefit from the high nutrient content and enjoyment of egg-containing products may be prevented from eating such foods due to food allergies or other dietary restrictions. For example, it is estimated that 1-2% of young children are allergic to eggs. A large population follows voluntary dietary restrictions, for example, strict vegetarians and others may not eat eggs for religious or other reasons. Furthermore, industrial scale production of eggs is associated with the industrial farming of chickens, which incurs high costs, such as, for example, costs related to food hygiene and safety restrictions for breeders, high transportation costs, and costs of raising and housing egg-laying birds. Furthermore, industrial chicken raising has negative environmental impact and causes a number of important humanistic problems. In addition, eggs have a limited shelf life and risk harboring infectious pathogens such as salmonella, escherichia coli and other pathogens that can harm public health.

Many attempts have been made to create egg substitutes that combine the desirable characteristics of natural eggs while minimizing undesirable characteristics of the eggs. These attempts range from home cooking based alternatives such as mashed bananas and/or applesauce to replace eggs in baking, baking powder/baking soda mixtures to provide leavening, flour/water mixtures to provide binding and leavening. Commercially available alternatives include, for example, Eggbeaters^TM、Ener-G^TMEgg Replacer, Bob's Red MillEgg Replacer^TM. However, all of these alternatives have certain limitations. For example, many home-based egg substitutes provide only a single but limited desirable property of eggs in cooking, e.g., mashed fruit provides moisture and binding without providing bulk, baking powder/soda and flour/water substitutes provide some bulk but limited binding. Eggbeaters^TMMade from real egg white and thus associated with a low shelf life and risk of carrying pathogens, and also avoided by strict vegetarians. Ener-G^TMStrictly vegetarian egg substitutes serve as imperfect substitutes for many baking applications due to their poor binding quality. Disclosed herein are compositions for use as whole egg substitutes that address the limitations of the current technology.

Disclosure of Invention

Disclosed herein are multifunctional compositions driven by molecular culinary chemistry that can be used as whole egg substitutes. In some embodiments, the composition replaces a whole or partial egg (e.g., albumen or yolk) in a food product on a 1:1 weight basis upon reconstitution with water or other liquid, has a nutritional structure similar to an egg, and replicates one or more, if not all, of the core functions of an egg. In some embodiments, a whole egg is understood to include the contents of an egg poured from an eggshell. In some embodiments, the core function may be, but is not limited to, achieving a desired crumb density, structure/texture, resilience/elasticity, set, bond, mouthfeel, leavening, aeration/foaming, creaminess, and emulsification of the food product. The above functions may overlap or may be interdependent. In some embodiments, the composition may functionally replace whole or partial eggs in baked goods and/or emulsions. In some embodiments, the composition replaces a whole egg or a portion of an egg on a 1:5 weight basis, wherein 1 weight unit of the composition replaces 5 weight units of the egg. In other embodiments, the composition replaces whole eggs on a 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, or 1:1 weight basis. In other embodiments, the composition replaces a whole egg or a portion of an egg on a 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, or 1:1 weight basis.

In some embodiments, the composition may be used in place of egg yolk. In other embodiments, the composition may be used in place of egg white. In some embodiments, the composition may be used as an egg substitute in non-food products such as shampoos. In some embodiments, the compositions can be used to replicate the desired function of eggs while overcoming limitations of natural eggs, such as high saturated fat content, high cholesterol content, and sensitization. In other embodiments, the composition may be used for functions other than as an egg substitute, for example, water binding functions.

In one aspect, the composition comprises protein in an amount up to 80% by dry weight and (ii) fat in an amount from 5% to 15% by dry weight; wherein the composition is substantially free of eggs, and wherein the composition provides binding, wetting, leavening, creaminess, and/or emulsification properties similar to eggs.

In one aspect, the composition comprises 10-20% protein by dry weight and 5-15% fat by dry weight, wherein the composition is substantially free of egg and is useful for providing binding, wetting, leavening and/or emulsifying properties similar to egg. In some cases, the protein comprises a plant-based protein. In a more particular case, the plant based protein comprises a protein from chickpeas, fava beans, yellow peas, sweet brown rice, rye, golden lentils, clipped lentils (chana dal), soybeans, sorghum, sprouted green lentils, du pung style lentils (du pung style lentils), and/or lima beans. In some cases, the fat comprises a vegetable-based oil. In a more particular case, the plant-based oil comprises oil from chickpeas, fava beans, yellow peas, brown sweet rice, rye, golden lentils, split lentils, soybeans, sorghum, sprouted green lentils, du pung lentils, and/or lima beans.

In some cases, the composition comprises greater than 50% flour(s) by dry weight, and less than 20% of a mixture of gum(s) and/or starch(s). In some cases, the composition comprises greater than 60% of one or more flours, and less than 20% of a mixture of one or more gums and/or starches on a dry weight basis. In some cases, the composition further comprises 0-15% high fiber material. In some cases, the high fiber material comprises one or more brans. In particular instances, the one or more brans comprise micronized corn brans.

In another aspect, the composition comprises a mixture of 60-99.5% soy flour and 0.5-15% gum and/or starch on a dry weight basis. In some cases, the soy flour comprises garbanzo flour. In some cases, the chickpea flour comprises greater than about 40%, greater than about 75%, or greater than about 85% of the dry weight of the composition. In a more particular case, the soy flour comprises broad bean flour. In some cases, the fava bean flour and chickpea flour together comprise greater than 80% of the dry weight of the composition. In some cases, the garbanzo flour comprises about 80-85% by dry weight of the composition and the broad bean flour comprises about 12.5-17.5% by dry weight of the composition. In some cases, the garbanzo flour comprises about 45-55% by dry weight of the composition and the broad bean flour comprises about 35-45% by dry weight of the composition. In some cases, the soy flour is substantially free of soy flour, or free of any soy flour.

In some cases, the one or more gums are selected from xanthan gum and acacia gum. In some particular cases, the composition comprises both xanthan gum and acacia gum. In more particular cases, the composition comprises about equal amounts of xanthan gum and gum arabic. In some particular cases, the xanthan gum and gum arabic each comprise about 1-3% of the dry weight of the composition.

In some particular cases, the one or more gums is solely xanthan gum. In more particular cases, the xanthan gum comprises about 1-7.5% of the dry weight of the composition. In other particular cases, the gum or gums is only gum arabic.

In some cases, the composition comprising one or more gums further comprises one or more starches. In other cases, the one or more starches are arrowroot starch. In some particular cases, the gum comprises about 4-9% by dry weight of the composition, and the arrowroot starch comprises about 2-5% by dry weight of the composition.

In one aspect, a composition is disclosed comprising (i) yellow pea flour and (ii) a modified starch; wherein the composition is substantially egg-free and wherein the weight ratio of the yellow pea flour to the modified starch ranges from 7:3 to 3:7 and wherein the composition provides binding, wetting, leavening and/or emulsifying properties similar to eggs. In various embodiments, the flour and starch are present in a weight ratio of 6:4 to 4:6, such as a weight ratio of about 1: 1. In various embodiments, the composition further comprises one or more components selected from guar gum, xanthan gum, carboxymethyl cellulose, and mixtures thereof. For example, the composition may comprise the other components in a combined amount ranging from 1:8 to 1:12 by weight ratio compared to the amount by weight of the combined yellow pea flour and modified starch. In various embodiments, the composition is egg-free mayonnaise.

In some embodiments, the compositions of the present invention may be used as a substitute for egg yolk, egg white, or whole eggs in the preparation of equivalent products prepared using an equivalent amount of egg.

In some cases, the composition is used as an adhesive. In some cases, the composition is used as a wetting agent. In some cases, the composition is used as an emulsifier. In some cases, the composition is used as a leavening agent.

In some aspects, the invention provides food products prepared using the compositions described herein, wherein the food products are indistinguishable from equivalent products prepared using eggs. In some cases, the food product is a baked food product. In some cases, the food product is a sauce, condiment, or custard. In some cases, the food product is a scrambled egg, omelet or waffle that is indistinguishable from a scrambled egg (scrambleble), omelet or waffle in which the egg is used. In some cases, the food product is ice cream, pasta, a meat roll, or a hamburger patty. In some embodiments, the food product is an emulsion, a mayonnaise, or a dressing.

In some aspects, the present invention provides a baking method using an egg substitute as a 1:1 substitute for each egg, wherein the egg substitute comprises 10.3-13.0 grams chickpea flour, 1.2-1.5 grams micronized corn bran, and 0.4-0.6 grams xanthan gum. In other aspects, the invention provides a baking method using an egg substitute as a 1:1 substitute for each egg, wherein the egg substitute comprises 9.8-12.3 grams chickpea flour, 1.7-2.2 grams broad bean flour, 0.2-0.3 grams xanthan gum and 0.2-0.3 grams acacia gum. In other aspects, the invention provides a baking method using an egg substitute as a 1:1 substitute for each egg, wherein the egg substitute comprises 6.1-7.8 grams chickpea flour, 4.6-5.9 grams broad bean flour, 0.8-1.1 grams xanthan gum and 0.4-0.6 grams arrowroot starch. In some aspects, a method for preparing an edible emulsion is disclosed that includes using 44-47 wt% pea meal, 44-47 wt% modified starch, 3-5 wt% of a mixture of guar and xanthan gums, and 3-5 wt% carboxymethylcellulose as a 1:1 replacement per egg.

In some aspects, the present invention provides a method of making an emulsion, such as mayonnaise, using an egg substitute that is a 1:1 substitute for each egg, wherein the egg substitute comprises 10.3-13.0 grams chickpea flour, 1.2-1.5 grams micronized corn bran, and 0.4-0.6 grams xanthan gum. In other aspects, the invention provides a method of making an emulsion, such as mayonnaise, using an egg substitute that is a 1:1 substitute for each egg, wherein the egg substitute comprises 9.8-12.3 grams chickpea flour, 1.7-2.2 grams fava bean flour, 0.2-0.3 grams xanthan gum, and 0.2-0.3 grams acacia gum. In other aspects, the invention provides a method of making an emulsion, such as mayonnaise, using an egg substitute that is a 1:1 substitute for each egg, wherein the egg substitute comprises 6.1-7.8 grams chickpea flour, 4.6-5.9 grams fava bean flour, 0.8-1.1 grams gum arabic, and 0.4-0.6 grams arrowroot starch.

Drawings

Fig. 1 provides a comparison of commercially available egg substitutes versus eggs when measuring cake height.

Fig. 2 provides a comparison of commercially available egg substitutes to eggs when measuring cake height/weight ratio.

Fig. 3 provides a comparison of commercially available egg substitutes versus eggs when measuring cake firmness.

Fig. 4 provides a comparison of commercially available egg substitutes versus eggs when measuring cake elasticity.

Fig. 5 provides a comparison of commercially available egg substitutes to eggs when measuring cake cohesiveness.

Fig. 6 provides a comparison of commercially available egg substitutes versus eggs when measuring cake gumminess.

Figure 7 provides a comparison of the comparative composition to an egg when measuring muffin firmness.

Figure 8 provides a comparison of the comparative composition to an egg when measuring muffin height.

Figure 9 provides a comparison of the comparative composition to an egg when measuring muffin cohesiveness.

Figure 10 provides a comparison of the comparative composition to an egg when measuring muffin elasticity.

Figure 11 provides data on the effect of prehydration time on consistency from a Bostwick consistency meter.

Figure 12 provides data on emulsion formation and emulsion stability. Starch was added to pea protein and the mixture was tested for its ability to form a stable emulsion.

Fig. 13 provides consistency data for mayonnaise measured using a Bostwick consistency meter.

Fig. 14 provides a comparison of the particle size distribution of mayonnaise without egg.

Fig. 15 provides a comparison of cold and hot grind versus egg height/bulk for muffins.

Fig. 16 provides a comparison of the cohesiveness of the egg with cold ground and hot ground in muffins.

Fig. 17 provides a comparison of cold and hot grind versus egg elasticity in muffins.

Is incorporated by reference

All publications, patents and patent applications mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent or patent application was specifically and individually indicated to be incorporated by reference.

Detailed Description

Several aspects of the invention are described below with reference to example applications for illustration. It should be understood that numerous specific details, relationships, and methods are set forth to provide a full understanding of the invention. One skilled in the relevant art will readily recognize, however, that the invention can be practiced without one or more of the specific details, or with other methods.

The terms and descriptions used herein are set forth for the purpose of describing particular embodiments only and are not intended to be limiting of the invention. As used herein, the singular forms "a", "an" and "the" may be intended to include the plural forms as well, unless the context clearly indicates otherwise. The terms "comprising," including, "" having, "" with, "or variations thereof, are intended to be inclusive in a manner similar to the term" comprising.

The terms "about," "about," or "similar" mean that the particular value is within an acceptable error range as determined by one of ordinary skill in the art, which may depend in part on how the value is measured or determined, or on the limitations of the measurement system. It is to be understood that all ranges and amounts described below are approximations that are not intended to limit the present invention. Where ranges and numbers are used, these may approximately include statistical ranges or measured errors or deviations. For example, in some embodiments, the measurement may be plus or minus 10%.

The phrase "substantially free of" is used to indicate that the indicated component, if present, is present in an amount that does not contribute, or contributes only minimally, to the properties of the composition. In various embodiments, where a composition is substantially free of a particular component, the component is present in less than an effective amount. In various embodiments, the components may be present in trace amounts. The particular limitations will vary depending on the nature of the components, but may be selected, for example, from less than 10 wt.%, less than 9 wt.%, less than 8 wt.%, less than 7 wt.%, less than 6 wt.%, less than 5 wt.%, less than 4 wt.%, less than 3 wt.%, less than 2 wt.%, less than 1 wt.%, or less than 0.5 wt.%.

By "not distinct" is meant that a comparison of the two samples provides substantially the same result. Alternatively, "no difference" means that the results are compared to provide a line of error within a particular form of measurement. For example, if measured by consumer acceptance, when compared by a consumer, the products will be indistinguishable if the two products are roughly equally acceptable to a group of consumers.

Functionality of the composition

Natural eggs have many useful properties that make them useful components in a variety of food and non-food products. In some embodiments, the egg substitute will achieve one or more characteristics of a natural egg. In some embodiments, the compositions described herein will achieve more than one characteristic of a natural egg. In more particular embodiments, the compositions disclosed herein will achieve more than two, or more than three, or substantially most or all of the characteristics of a natural egg. In various embodiments, the binding, wetting, leavening, and/or emulsifying properties are determined to be similar to an egg if the binding, wetting, leavening, and/or emulsifying properties are determined to be between 90-110% of the binding, wetting, leavening, and/or emulsifying properties of an egg.

Viscosity of the oil

Natural eggs can provide a desired viscosity to a batter or dough used to prepare baked goods. Viscosity can be assessed qualitatively by flow rate or ease during processing, ease of movement, or quantitatively by viscometer or rheometer. In some embodiments, the composition may provide a batter or dough with a desired viscosity similar to that of a batter or dough prepared using natural eggs. In some embodiments, the composition provides a desired viscosity of about 1-30%, about 20-50%, about 30-70%, about 40-90%, about 60-100% of natural eggs. In some embodiments, the composition provides a desired viscosity of greater than about 1%, about 2%, about 3%, about 4%, about 5%, about 10%, about 15%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 100% of the natural egg. In some embodiments, the viscosity is in a raw product. In some embodiments, the viscosity is in a cooked product. In some embodiments, the viscosity is in a chemically cross-linked product. In some particular embodiments, the composition provides a desired viscosity of greater than about 50% of natural eggs. In some other particular embodiments, the composition provides a desired viscosity of greater than about 75% of natural eggs. In other particular embodiments, the composition provides a desired viscosity of greater than about 90% of natural eggs. In some embodiments, the composition may not provide a desired viscosity.

pH

While the pH of eggs can vary greatly with freshness or other environmental factors, natural eggs can have a pH range of about 6-8. In some embodiments, the pH of the compositions provided herein can be similar to the pH of natural eggs. In some embodiments, the pH of the reconstituted composition may be about 5.5-8.5, about 6-8, about 6.5-7.5, or about 7. In some embodiments, the pH of the compositions provided herein is different from, e.g., more acidic or more basic than, a composition of a native egg. For example, in some embodiments, the compositions provided herein can have a pH of less than 5.5, 5, 4.5, or less than 4. In other embodiments, the compositions provided herein can have a pH greater than 6.5, 7, 7.5, or greater than 8.

Adhesion Property

Natural eggs provide useful binding properties in many culinary and non-culinary applications. Cohesiveness may be a property of natural eggs that is directed to providing structural integrity to products (e.g., baked goods) containing eggs or egg replacers. The structural integrity of the product containing the egg or egg substitute can be compared and/or indicated, for example, by whether the product is broken during or after preparation, or by the amount of debris or crumbles produced when the product is handled. In some embodiments, the composition provides the cohesiveness of natural eggs. In some embodiments, the composition provides from about 1-30%, from about 20-50%, from about 30-70%, from about 40-90%, from about 60-100% of the cohesiveness of natural eggs. In some embodiments, the composition provides greater than about 1%, about 2%, about 3%, about 4%, about 5%, about 10%, about 15%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 100% of the cohesiveness of natural eggs. In some particular embodiments, the composition provides greater than about 50% of the cohesiveness of natural eggs. In some other particular embodiments, the composition provides greater than about 75% of the cohesiveness of natural eggs. In other particular embodiments, the composition provides greater than about 90% of the cohesiveness of natural eggs. In some embodiments, the composition may not provide adhesion.

Thickening agent

Eggs are commonly used as thickeners for many food products such as sauces, batters, fillings, and the like. Thickening can be caused by physical interference of water molecules in the food product with molecules from the thickened product. Thickening of an egg substitute product can be indicated by the ability to thicken the egg-containing substitute product to a desired amount in a smooth, consistent manner while minimizing lump formation. In some embodiments, the composition can provide thickening. In some embodiments, the composition may provide from about 1-30%, from about 20-50%, from about 30-70%, from about 40-90%, from about 60-100% thickening of natural eggs. In some embodiments, the composition provides greater than about 1%, about 2%, about 3%, about 4%, about 5%, about 10%, about 15%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 100% thickening of the native egg. In some embodiments, the composition provides greater than about 50% thickening of natural eggs. In particular embodiments, the composition provides greater than about 75% thickening of natural eggs. In a more particular embodiment, the composition provides greater than about 90% thickening of the native egg. In some embodiments, the composition may not provide thickening.

Raising agent

Eggs provide leavening useful in many culinary and non-culinary applications. The leavening agent can have a foaming action that introduces gas bubbles into the product and can be used to provide height, lightweight, and fluffy end products. For example, eggs are commonly used in cakes, breads, muffins, souffles, and other recipes to impart a soft texture to the final product. The leavening of an egg or egg substitute can be indicated by the height and texture of the final product. For example, a light, aerated texture indicates superior loft compared to a heavy, gummy texture. In some embodiments, the composition may provide a leavening property similar to that of a natural egg. In some embodiments, the composition provides about 1-30%, about 20-50%, about 30-70%, about 40-90%, about 60-100% of the leavening of natural eggs. In some embodiments, the composition provides greater than about 1%, about 2%, about 3%, about 4%, about 5%, about 10%, about 15%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 100% of the leavening of natural eggs. In some embodiments, the composition provides greater than about 50% of the leavening of natural eggs. In particular embodiments, the composition provides greater than about 75% of the leavening of natural eggs. In a more particular embodiment, the composition provides greater than about 90% of the leavening of natural eggs. In some embodiments, the composition does not provide loft.

Emulsifiability

The emulsifiability of natural eggs is useful in food product preparation that requires mixing and integration of immiscible substances such as oil and water. Many products for human consumption are oil-in-water emulsions, including but not limited to, dutch sauce and mayonnaise. In oil-in-water emulsions, the oil droplets are uniformly dispersed throughout the aqueous phase. However, oil droplets will tend to coalesce over time. The emulsifier prevents coalescence of the oil droplets, resulting in a smooth, creamy mixture. The emulsifiability of the present composition can be determined by the texture, consistency and stability of the finished product (e.g., sauce). For example, a sauce that remains smooth indicates a superior emulsion compared to a sauce that undergoes partial or complete separation over time. In some embodiments, the composition can provide emulsifiability. In some embodiments, the composition provides emulsifiability of about 1-30%, about 20-50%, about 30-70%, about 40-90%, about 60-100% of natural egg. In some embodiments, the composition provides emulsifiability of greater than about 1%, about 2%, about 3%, about 4%, about 5%, about 10%, about 15%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 100% of natural egg. In some embodiments, the composition provides emulsifiability of greater than about 50% of natural eggs. In particular embodiments, the composition provides emulsifiability of greater than about 75% of natural eggs. In a more particular embodiment, the composition provides emulsifiability of greater than about 90% of natural eggs. In some embodiments, the composition does not provide emulsifiability.

Texture of

Eggs are commonly used to provide moisture and fat to product formulations, resulting in a non-dry texture. The ability of an egg or egg substitute to provide a desired amount of moisture and fat to a product formula (e.g., cake or bread formula) can be indicated by the texture of the final product, e.g., whether the product produces wet or dry crumbs. In some embodiments, the composition provides water-imparting properties. In some embodiments, the composition provides about 1-30%, about 20-50%, about 30-70%, about 40-90%, about 60-100% of the desired moisture and fat of the natural egg. In some embodiments, the composition provides greater than about 1%, about 2%, about 3%, about 4%, about 5%, about 10%, about 15%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 100% of the desired moisture and fat of the natural egg. In some embodiments, the composition provides greater than about 50% of the desired moisture and fat of natural eggs. In particular embodiments, the composition provides greater than about 75% of the desired moisture and fat of natural eggs. In a more particular embodiment, the composition provides greater than about 90% of the desired moisture and fat of natural eggs. In some embodiments, the composition does not provide moisture and fat.

Colour(s)

Eggs are sometimes used to provide a certain color to food products or non-food products. In some embodiments, the compositions may provide the same or similar color to the product. In other embodiments, the composition does not provide a color similar to a natural egg. In some embodiments, the composition may be a neutral color and may not affect the color of the product.

Flavor (I) and flavor (II)

Eggs are sometimes used to provide a certain egg-like taste to food products. Taste can be assessed qualitatively by blinding tests comparing products prepared using the composition to products prepared using an equivalent amount of egg. In some embodiments, the composition can provide the same or similar egg-like taste to the product. In other embodiments, the composition does not provide an egg-like taste to the product. In some embodiments, the composition may be neutral in taste.

Egg substitute

In some embodiments, the composition may be used as a substitute for whole eggs, egg yolks, or egg whites in food products. In some embodiments, the food product may be a baked good, such as, but not limited to, muffins, cakes, cupcakes, brownies, cookies, crackers, wafers, breads, wafers, pastries, pies, pancakes, pretzels, crackers. In some embodiments, the composition may be used as a replacement for eggs or portions of eggs in other products, such as, but not limited to, pasta, noodles, croquettes, hamburgers, custards, sauces, ice cream, mayonnaise, and/or salad dressings.

In some embodiments, the composition may be used as a substitute for whole egg, egg yolk or egg white in non-food products such as, but not limited to, shampoos, facial cleansers, facial masks, creams, films, gelatin capsules. In other embodiments, the composition may be used for functions other than as an egg substitute.

Subjective Properties of the composition

Mouthfeel is a concept used in food product detection and description. The mouthfeel of products made using the compositions of the present invention can be assessed. In some embodiments, products (e.g., baked goods) made using the compositions of the present invention have a mouthfeel similar to products made with natural eggs. In some embodiments, the mouthfeel of the compositions of the invention is superior to that of previously known or tried Egg substitutes such as bananas, modified way proteins, or Egg beaters.

Examples of properties that may be included in oral sensing include: adhesion: the extent to which the sample deformed prior to breaking when bitten with a molar; density: the compactness of the cross section of the sample after complete biting through with molars; the dryness: the degree of dryness the sample felt in the mouth; brittleness: force to crush, fracture or break the sample. Friability includes crumbliness, loose, crisp and friability; the granularity is as follows: the extent to which the sample contains small granular particles, which can be considered as an antisense to smoothness; and (3) viscosity of the adhesive: the energy required to disintegrate the semi-solid food product to a state ready for swallowing; hardness: the force required to deform the product to a given distance, i.e. the force compressed between molars, biting through with incisors, compressed between tongue and palate; degree of heaviness: the weight of the product felt when initially placed on the tongue; moisture absorption: the amount of saliva absorbed by the product; moisture release: the amount of wettability/juiciness released from the sample; mouth-adhering property: the type and extent of adhesion in the mouth after chewing (e.g., fat/oil); roughness: the degree of abrasion of the product surface felt by the tongue; and (3) slipperiness: the extent to which the product slides over the tongue; smoothness: there are no particles, lumps, bumps, etc. present in the product; uniformity: the degree of homogeneity of the entire sample; uniformity; gnawing uniformity: uniformity of force through gnawing; uniformity of chewing: the degree of uniformity of the product chew characteristics throughout the chew; viscosity: the force required to suck the liquid from the spoon onto the tongue; and wettability: the amount of moisture that is felt on the surface of the product.

Composition comprising a metal oxide and a metal oxide

Protein

Natural eggs typically contain a protein content of about 5-15% by weight. The high protein content of natural eggs plays a central role in providing the desired cohesiveness of the egg. In some embodiments, the compositions provided herein comprise proteins, polypeptides, and/or peptides collectively referred to as "proteins. In some embodiments, the composition may comprise about 1%, about 2%, about 3%, about 4%, about 5%, about 7.5%, about 10%, about 15%, about 20%, about 25%, about 30% protein on a dry weight or total weight basis. In some embodiments, the composition may comprise from about 1-5%, from about 2-10%, from about 5-20%, or from about 10-30% protein on a dry weight or total weight basis. In particular embodiments, the composition may comprise about 10-15% protein on a dry weight or total weight basis.

In some embodiments, the protein in the composition may comprise one or more plant-based proteins. In some embodiments, the one or more plant-based proteins may include, but are not limited to: pea protein, isolates and/or concentrates; chickpea (chick pea) proteins, isolates and/or concentrates; broad bean proteins, isolates and/or concentrates; soy protein, isolates and/or concentrates; rice protein, isolate and/or concentrate; potato protein, isolates and/or concentrates; cannabis protein, isolate and/or concentrate; or any combination thereof. Plant-based proteins may include, for example: soy protein (e.g., all forms including concentrates and isolates), pea protein (e.g., all forms including concentrates and isolates), rapeseed protein (e.g., all forms including concentrates and isolates), other plant proteins commercially known as wheat and fractionated wheat proteins, corn and its fractions including zein, rice, oats, potato, peanut, green pea powder, green bean powder, and any protein derived from beans, lentils, and legumes. In other embodiments, the pea proteins may be derived from green or yellow peas. In particular embodiments, the pea proteins may be derived from yellow peas, such as canadian yellow peas.

In some embodiments, the protein in the composition may comprise a protein that is not denatured. In other embodiments, the protein in the composition may comprise a denatured protein. In some embodiments, substantially no animal protein is used in the composition.

Enzyme

Natural eggs contain many enzymes used in human products. For example, lysozyme, which can be extracted from egg white, can be used in eye drop formulations or as a cheese preservative. In some embodiments, the composition comprises an enzyme profile similar to that of an egg. In some embodiments, the composition comprises a different zymogram than native eggs. In some embodiments, the composition comprises lysozyme. In some embodiments, the composition does not comprise lysozyme. In some embodiments, the compositions provided herein contain an enzyme that replicates the function of an enzyme of a native egg. For example, enzymes from natural eggs may catalyze specific known chemical reactions. The complexes of the invention may contain enzymes that catalyze the same or similar reactions.

Oil/fat

Natural eggs typically comprise an oil/fat content of about 11 wt%. The fat content of natural eggs provides some desired moisture and texture to the egg-containing product, thereby improving the texture of the product. In some embodiments, the composition can provide a fat profile similar to that of a natural egg. In other embodiments, the composition can provide a lower fat profile than that of natural eggs, while also imparting a desired moisture and texture to the product similar to an equivalent product prepared using natural eggs. In some embodiments, the composition may comprise about 0.1%, about 0.2%, about 0.5%, about 1%, about 2%, about 3%, about 4%, about 5%, about 7.5%, about 10%, about 15%, about 20%, about 25%, about 30% fat on a dry weight or total weight basis. In some embodiments, the composition may comprise about 0.1-10%, about 0.5-15%, about 1-20%, or about 5-30% fat by total weight. In particular embodiments, the composition may comprise about 1-10% fat by total weight. Natural eggs contain about 3.1% saturated fat. The high saturated fat content of eggs may prevent a significant number of consumers from consuming the eggs or egg-containing products. In some embodiments, the composition may comprise less than 3%, less than 2%, less than 1%, less than 0.5%, less than 0.1% saturated fat, or be substantially free of saturated fat. In some embodiments, the fat content of the composition may comprise a vegetable-based oil. In some embodiments, the vegetable-based oil may comprise rapeseed oil, sunflower oil, safflower oil, coconut oil, corn oil, olive oil, peanut oil, or palm oil. In some embodiments, the plant-based oil may comprise oil from beans (e.g., chickpeas or fava beans).

In some embodiments, the composition is substantially free of fat and/or oil, such as animal fat or animal oil. In some embodiments, the composition does not comprise fat. In some embodiments, the composition does not comprise an oil. In some embodiments, the composition does not comprise any animal oil or fat. In some embodiments, the composition comprises less than 3%, less than 2%, less than 1%, less than 0.5%, or less than 0.1% vegetable fat or oil. In some embodiments, the composition comprises less than 3%, less than 2%, less than 1%, less than 0.5%, or less than 0.1% animal fat or oil.

Nutrient

Eggs are also highly valued for their vitamin and nutrient content. In particular, eggs are a natural source of vitamin A, vitamin E, vitamin D and other vitamins and nutrients, providing about 540IU of vitamin A, 1.050mg of vitamin E, and 47IU of vitamin D per 100g of total weight. In some embodiments, the composition provides a vitamin profile similar to that of an egg on an equivalent weight basis. In some embodiments, the composition may be fortified with vitamins to provide a higher nutritional value per unit weight as compared to natural eggs. In some embodiments, the composition does not provide a vitamin profile similar to an egg. In some embodiments, the nutritional profile of the compositions of the present invention is superior to that of natural eggs.

In addition, eggs are a source of choline, a nutrient that supports healthy brain development. In some embodiments, the composition provides a similar amount of choline as compared to an equivalent weight of egg. In some embodiments, the composition may be fortified with choline to provide a higher nutritional value per unit weight as compared to natural eggs. In some embodiments, the composition does not provide a similar amount of choline to an equivalent weight of natural egg.

Nucleic acids

Eggs will contain nucleic acids from the egg-producing species. Thus, avian eggs will contain DNA from avians, while reptile eggs will contain DNA from reptiles. Since the compositions of the present invention do not originate from these species, the compositions of the present invention will generally not contain DNA normally associated with eggs. Thus, in some embodiments, the compositions of the invention do not contain nucleic acids from avian, reptile, amphibian, or fish species. For various reasons, one may wish to add egg-associated nucleic acids to the compositions described herein. This will result in a product containing artificially added nucleic acids. In some embodiments, the compositions of the invention do not contain artificially added nucleic acids normally associated with eggs.

Flour

In some embodiments, the composition may comprise one or more flours. In some cases, the flour is a powder ground from grains, seeds, roots, or other sources. Most flours have a high starch content to impart thickening and binding properties and can provide moisture content. In some embodiments, the one or more flours are selected from the group consisting of universal flour, unbleached flour, bleached flour, bread flour, self-leavened flour, wheat flour, cake flour, acorn flour, almond flour, amaranth flour, atta flours (atta flours), rice flour, buckwheat flour, tapioca flour, chestnut flour, cumin flour (johnson flour)flours), coconut flour, corn (maize) flour, hemp flour, noda flour (maida flours), mesquite flour (mesquite flours), nut flour, peanut flour, potato flour, rice flour, rye flour, tapioca flour, moss bran flour, soybean flour, peanut flour, arrowroot flour, taro flour, acorn flour, bean flour (such as soybean flour, chickpea flour, broad bean flour, pea flour, for example); or other flours. In some embodiments, the one or more flours are selected from sorghum, white sorghum, soy, millet, vallatta, Stueben, Green fagel, caviar Black lentils (Black bean), Black calyx canthus, split lentils, amaranth, lentils, red lentils, Black lentils, gold lentils, Do pung lentils, sprouted Green lentils, sweet Brown rice, navy beans, red beans, pinto beans, italian white kidney beans (canelliniean), white lima beans (Giant white lima beans), Christmas beans (Christmas liman beans), young lima beans, mung beans, peeled broad beans, Good heat stellard beans, Cranberry beans, santamararia pinto beans, Brown broad bean (Brown tep beans)ary bean), black turtle bean (black turn bean), Yellow split pea (Yellow slit pea), canadian Yellow pea, black turtle bean, brown moss bran powder, rye flour, quinoa flour, potato flour, polished rice flour, brown rice flour, oat flour, buckwheat flour, whole corn flour, Stone ground corn flour (Stone ground corn), Pre-cooked split pea (Pre-cooked split pea), Pre-cooked chickpea flour, arrowroot flour, and potato starch. In some embodiments, the composition may comprise about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 85%, about 90%, about 95%, about 100% flour. In some embodiments, the composition may comprise, on a dry weight basis, about 1-30%, about 10-40%, about 30-70%, about 50-99%, about 60-95%, about 70-90% total flour. In some embodiments, the flour is cold milled.

Flours can vary widely in their protein content, containing as little as 5% to as much as 30% protein. Natural eggs typically contain a protein content of about 10-15% by weight. The high protein content of natural eggs plays a central role in providing the desired cohesiveness of the egg. Furthermore, flours can vary widely in their fat content, containing as low as 0.1% to as high as 15% fat content. The fat content of natural eggs provides some desired moisture and fat to the egg-containing product, thereby improving the texture of the product. However, the high saturated fat content of eggs may prevent a significant number of consumers from enjoying the product.

Thus, in some embodiments, the one or more flours are selected from flours having a high protein content and a fat content similar to that of natural eggs, wherein the fat content is substantially provided by unsaturated fats. In some embodiments, the one or more flours may comprise chickpea/chicken meal, jack bean meal, soy meal, nut meal. A significant number of potential consumers may suffer from nut allergies and, therefore, in certain embodiments, the one or more flours comprise chickpea flour and/or fava bean flour. In some embodiments, the composition may comprise about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 85%, about 90%, about 95%, about 100% chickpea flour. In some embodiments, the composition may comprise from about 20-40%, from about 40-60%, from about 45-55% chickpea flour. In other embodiments, the composition may comprise from about 50% to about 100%, from about 60% to about 95%, from about 70% to about 90%, from about 80% to about 85% chickpea flour. In particular embodiments, the composition may contain about 86.46% chickpea flour. In another particular embodiment, the composition may contain about 82% chickpea flour. In yet another particular embodiment, the composition may contain 50.85% chickpea flour.

In some embodiments, the composition may comprise soy bean flour. In some embodiments, the composition may comprise about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 85%, about 90%, about 95%, about 100% broad bean flour. In some embodiments, the composition may comprise from about 1-30%, from about 10-40%, or from about 40-60% of broad bean flour.

In some embodiments, the composition comprising chickpea flour may further comprise jack bean flour. In some embodiments, the composition comprising garbanzo flour may further comprise about 0.5-60%, about 5-50%, about 10-45% of fava bean flour. In a particular embodiment, the composition comprising chickpea flour may further comprise about 14.46% of jack bean flour. In yet another particular embodiment, the composition comprising garbanzo flour may further comprise about 38.98% of jack bean flour.

In some embodiments, the chickpea flour and the fava bean flour together may comprise about 50-99.5% by weight of the composition. In some embodiments, the chickpea flour and the fava bean flour may together comprise about 70-99% or about 80-99% by weight of the composition. In a particular embodiment, the chickpea flour and the fava flour together may comprise about 96.46% by weight of the composition. In another embodiment, the garbanzo flour may comprise about 82% by weight of the composition and the broad bean flour may comprise 14.46% by weight of the composition. In yet another embodiment, the garbanzo flour and the fava flour may together comprise 89.83% by weight of the composition. In another particular embodiment, the garbanzo flour may constitute 50.85% by weight of the composition and the broad bean flour may constitute 38.98% by weight of the composition.

Glue

In some embodiments, the composition may further comprise one or more gums (gum), such as, for example, xanthan gum, gum arabic, gellan gum, guar gum, locust bean gum, tragacanth gum, carrageenan gum, or combinations thereof. "Gum" refers to a material that acts as a gelling agent, typically comprising polysaccharides and/or glycoproteins. Gums such as xanthan gum can be used in small amounts to provide significant thickening and viscosity, and can also be used in place of fats and emulsifiers. In some embodiments, the one or more gums comprise about 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 12.5%, 15%, or 20% of the dry weight or total weight of the composition. In some embodiments, the gum may comprise about 0.5-20%, about 1-15%, or about 2-10% of the dry weight or total weight of the composition. In particular embodiments, the gum may comprise about 1-5% of the dry weight or total weight of the composition. In some embodiments, the composition may comprise xanthan gum, gum arabic, or a combination of both. In some embodiments, the gum may comprise about 0.5 to 20% of the total weight of the composition.

In some particular embodiments, the composition may comprise only a single gum. In some embodiments, the single gum may be xanthan gum. In particular embodiments, the composition may comprise from about 1% to about 10% xanthan gum alone. In another particular embodiment, the composition may comprise 3.54% xanthan gum.

In other embodiments, the single gum may be gum arabic. In some embodiments, the composition may comprise about 1-10% gum acacia gum alone. In a particular embodiment, the composition may comprise 6.78% gum arabic.

In other embodiments, the composition may comprise both xanthan gum and acacia gum. In some embodiments, the composition may comprise about 1-4% xanthan gum and about 1-4% gum arabic. In yet another embodiment, the composition may comprise 1.77% xanthan gum and 1.77% gum arabic.

In some embodiments, the composition may comprise one or more starches, such as arrowroot starch, corn starch, tapioca starch, mung bean starch, potato starch, sweet potato starch, rice starch, sago starch, wheat starch, for example. The term "starch" refers to a polysaccharide material, which is typically produced by plants to act as an energy reserve. Starches may be used to impart thickening and stability. In some embodiments, the one or more starches may constitute about 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 12.5%, 15%, or 20% of the dry weight or total weight of the composition. In some embodiments, the one or more starches may constitute from about 0.5% to about 20%, from about 1% to about 15%, or from about 2% to about 10% of the dry weight or total weight of the composition. In some embodiments, the composition may comprise a combination of gum and starch. In some embodiments, the composition may comprise both gum arabic and arrowroot starch. In some particular embodiments, the gum arabic and arrowroot starch may together comprise about 2-20% of the total weight of the composition. In other embodiments, the gum arabic and arrowroot starch may together comprise about 5-15% of the total weight of the composition. In yet another embodiment, the gum arabic and arrowroot starch may together comprise about 10% of the total weight of the composition. In a particular embodiment, the composition may comprise 6.78% gum arabic and 3.39% arrowroot starch.

In various embodiments, the starch may be a modified starch. Suitable starches include, but are not limited to, pregelatinized starches (e.g., corn, wheat, tapioca starch), pregelatinized high amylose starches, pregelatinized hydrolyzed starches (e.g., maltodextrin, corn syrup dry powder), chemically modified starches such as pregelatinized substituted starches (e.g., octenyl succinate modified starches), and mixtures of such starches. In various embodiments, the modified starch is a cold water soluble modified starch derived from waxy corn. In various embodiments, the starch is sodium octenyl succinate starch. Modified starch cocoa is commercially available.

Mixtures of guar gum and xanthan gum are available as commercial products, for example, Pre-Hydrated Stabilizer XC-8444 available from TIC Gums. Carboxymethyl cellulose is available as a commercial product, for example, available from TIC gumsCMC2500 Powder。

High fiber content

In some embodiments, the composition may further comprise a material having a high fiber content. In some embodiments, the fiber in the composition can provide a high water holding capacity that contributes to the overall texture of the final food product. In some embodiments, the high fiber material may be bran, for example, wheat bran, oat bran, corn bran, rice bran, or other bran. In some embodiments, the bran may be micronized into a fine powder. In some embodiments, the micronized bran prevents the introduction of a granular texture into the final food product. In some embodiments, the micronized bran may be micronized corn bran. In some embodiments, the high fiber material may comprise about 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 12.5%, 15%, 20%, 30%, 40%, 50% of the dry weight or total weight of the composition. In some embodiments, the high fiber material may comprise from about 0.5% to about 50%, from about 1% to about 30%, or from about 2% to about 20% of the dry weight or total weight of the composition. In other embodiments, the composition does not comprise a high fiber material.

Lecithin

In some embodiments, the composition may comprise lecithin. Lecithin is a brown-yellow fatty substance present in animal and plant tissues as well as in egg yolk. Lecithin acts as an emulsifier and has a fat profile similar to eggs. Lecithin is also non-allergenic. In some embodiments, the lecithin may comprise a plant-based lecithin. In some embodiments, the lecithin may comprise chickpea lecithin, fava bean lecithin, soybean lecithin, sunflower lecithin, rapeseed lecithin, or a combination thereof. In some embodiments, the composition may comprise about 0.01% to 25%, about 0.1% to 20%, about 1% to 25%, about 0.01% to 10%, or about 4% lecithin by dry weight or total weight of the composition. In some embodiments, the composition may not comprise lecithin.

Gypsum plaster

In some embodiments, the composition may comprise gypsum (calcium sulfate). Gypsum can advantageously provide setting properties and can also have thickening properties. In some cases, the gypsum can be white clay (calcium sulfate dihydrate). In some embodiments, the composition may, for example, include between about 0.5% and 20%, between about 1% and 15%, between about 0.5% and 12%, or between about 0.5% and 2% gypsum by dry weight or total weight. In some embodiments, the composition may not comprise gypsum.

Magnesium chloride and papain

In some embodiments, the composition may comprise magnesium chloride (Nigari) and/or papain (papain). In some embodiments, the composition may, for example, comprise between about 0.5% and about 20%, between about 1% and about 15%, or between about 0.5% and about 12% magnesium chloride and/or papain on a dry weight or total weight basis. In some embodiments, the composition does not comprise magnesium chloride or papain.

Base and acid

In some embodiments, the composition may comprise one or more bases, for example, potassium carbonate or calcium carbonate. In some embodiments, the composition may comprise one or more acids, for example, citric acid. The one or more acids and/or bases may be used to alter the pH of the composition. The composition may comprise between about 0.5% and about 30%, between about 0.5% and about 15%, or between about 0.5% and about 5% of an acid and/or base by dry weight or total weight. In some cases, the composition does not comprise an acid or a base.

In some embodiments, the composition may comprise sodium bicarbonate (baking soda), baking powder, calcium lactate (including calcium lactate not derived from milk), calcium carbonate, or versawhite 6000 (enzyme-engineered soy protein, a partial or full percentage of protein may be replaced). In some embodiments, these agents may be used as additional leavening agents in the composition. In some embodiments, the composition may comprise from about 1% to about 20% or from about 2% to about 12% of the above-described leavening agents on a dry weight basis or a total weight basis. In some embodiments, the composition does not comprise sodium bicarbonate, baking powder, calcium lactate, calcium carbonate, or versawhite 6000.

Coloring agent

In some embodiments, the composition may comprise one or more colorants. Various natural or artificial colorants are known to those skilled in the art, which may for example include carotenoids such as beta-carotene, turmeric, carmine, mango yellow or palm-based oils. In some embodiments, the composition may comprise from about 0.1% to 20% or between about 0.5% to 15% colorant by dry weight or total weight. In some embodiments, the composition may not comprise a colorant.

Flavoring agent

In some embodiments, the composition may comprise one or more flavoring agents. Various natural or artificial flavoring agents are known to those skilled in the art and may include, for example, salt, spices, sugar, sweeteners, monosodium glutamate, sulfur-containing flavors such as black salt, or other flavors.

Methods of making and storing the compositions

In some embodiments, the composition may be prepared by dry blending. In some embodiments, the composition may be processed using an in-line high shear mixer, cell disruption, liquid chromatography including HPLC, sonication, and/or rotor-stator mixing techniques. In some embodiments, the mixer may have a pumping capacity of at least about 500 gallons per minute with a throughput of 50 gallons per minute. In some embodiments, the sonicator may have a flux of 5 gallons per minute or more. In other embodiments, the composition can be prepared using standard household kitchen materials such as kitchen scales, mixing bowls, utensils, blenders, or food processors. In some embodiments, the composition may be stored as a dry substance.

Storage and shelf life

Eggs and products made from eggs have a limited shelf life. The raw eggs in the shell should only be stored under refrigerated conditions for up to 5 weeks. When the egg yolk or albumen is removed from the shell, the shelf life under refrigerated conditions drops to only 4 days at the most. Commercially available unsterilized liquid egg substitutes also have a limited shelf life of up to about 7 days in a refrigerator. Similarly, food products cooked in eggs have a limited shelf life. Pies or quiches cooked with eggs should be stored for less than one week under refrigerated conditions. The compositions of the present invention can provide a significant increase in shelf life for egg substitutes and products produced using egg substitutes.

In some embodiments, the compositions of the present invention are stable for up to 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 weeks of storage at room temperature. In some embodiments, the compositions of the present invention are stable for storage at room temperature for several months, e.g., greater than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, or 13 months. In some embodiments, the compositions of the present invention are stored refrigerated or frozen for several months, e.g., greater than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, or 13 months. In some embodiments, the compositions of the present invention are stored refrigerated or refrigerated for several years, for example, greater than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, or 13 years. In some embodiments, the products produced using the compositions of the present invention are stable for storage at room temperature for several months, e.g., greater than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, or 13 months. In some embodiments, the products produced using the compositions of the present invention are stable for storage at room temperature for several years, e.g., greater than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, or 13 years.

In some embodiments, storage as a dry substance can increase the shelf life of the composition. In some embodiments, the composition is stored as a dry substance for subsequent reconstitution with a liquid (e.g., water).

Reconstituted from a dry composition

In some embodiments, the compositions of the present invention are reconstituted with a liquid, e.g., water, milk, or other liquid suitable for human consumption. In one example, 36-45 grams of liquid may be added to 12-15 grams dry weight of the composition to produce 1 whole egg substitute. The amount of liquid can be varied to suit the particular use of the reconstituted composition.

In some embodiments, prior to adding water, the composition may first be subjected to sonicator treatment, followed by addition of water content via higher throughput methods such as an in-line high shear mixer or a rotor-stator mixer. The ability to apply severe shear and shorten the mixing cycle is desirable to create a desired emulsion or agglomerate powder to be dispersed into a liquid medium. In some embodiments, the in-line mixer is located in the flowing stream, and the mixing process can be more tightly controlled than in a batch configuration, thereby ensuring that the number of breakthroughs through the high shear zone can be monitored with greater confidence. In some embodiments, solid and liquid additives may also be injected into the stream and dispersed with reproducible results.

In some embodiments, pre-hydrating the protein (e.g., incubating the flour with water for 24 hours) can improve the properties of the composition. Thus, in some embodiments, the dried composition is pre-hydrated for several hours or days, e.g., 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, or 12 hours, or 1, 2, or 3 days. In one embodiment, pre-hydrating the composition results in a thicker and more concentrated emulsion when the composition is used in food preparation.

Heating of

Heat may be used to prepare the compositions of the present invention. Heat may help to reconstitute the composition in a liquid. Heat may also be used to denature proteins of the composition. However, in some embodiments, heat is not necessary to prepare the composition. Thus, in some embodiments, the compositions of the present invention are prepared by heating one or more components of the composition to at least 60, 70, 80, 90, or 100 degrees celsius. In some embodiments, the components of the composition are heated to a temperature range of between about 60 to 80 or 85 degrees celsius. In some embodiments, the range is between about 59 to 81 or 86 degrees celsius. In some embodiments, the components of the composition are heated to less than 60 degrees celsius or greater than 85 degrees celsius. In some embodiments, the heated composition is maintained at the elevated temperature for 1 to 10 minutes, 10 to 20 minutes. In some embodiments, the heated composition is maintained at the elevated temperature for less than 1 minute. In some embodiments, the components of the composition are not heated for preparation of the composition.

Food product

In some aspects, the invention provides food products prepared using the compositions described herein, wherein the food products are indistinguishable from equivalent products prepared using eggs. In some cases, the food product is a baked food product. Such baked food products include cookies, brownies, cakes and the like. In some cases, the food product is a sauce, condiment, or custard. In some cases, the food product is a scrambled egg, omelet or waffle that is indistinguishable from a scrambled egg, omelet or waffle prepared using an egg. In some cases, the food product is ice cream, pasta, a meat roll, or a hamburger patty. In some embodiments, the food product is an emulsion, such as a mayonnaise or dressing.

Examples

Example 1

One non-limiting composition (in weight percent) is described below.

Chickpea powder	86.5％
		Micronized corn bran	10％
Xanthan gum	3.5％

Example 2

Another non-limiting composition (in weight percent) is described below.

Chickpea powder	82％
		Broad bean powder	14.5％
Arabic gum	1.8％
		Xanthan gum	1.8％

Example 3

Comparative compositions (in weight percent) are described below:

chickpea powder	51％
		Broad bean powder	39％
Arabic gum	6.8％
		Arrowroot starch	3.4％

Example 4

The compositions of examples 1-2 and other compositions disclosed herein are used in place of eggs in traditional formulas, such as baked goods, such as cakes, muffins, pastries, or cookies. The resulting food product, in this case a baked food product, has superior properties compared to products baked with other egg substitutes. For example, the mouthfeel of the cake baked with the compositions of examples 1-2 was more similar to the cake baked with eggs than the cake baked with the egg substitute previously attempted.

The mouthfeel rating will account for these similarities.

Product(s)	Taste rating
		Egg-baked egg cake	+++++
Egg cake baked with the composition of example 1	+++++
		Egg cake baked with the composition of example 2	+++++
Egg cake baked using Egg Beaters TM	+
		Ener-GTM baked egg cake	++
Egg-baked egg cake with banana as egg substitute	+
		Egg cakes baked with Bob's Red milk	++
Egg cake baked with Organ egg powderTM	++
		Egg cake baked with silk Tofu	+
Egg cake baked with linseed meal	+
		Egg-baked egg cake with applesauce as egg substitute	+
Egg-substitute baked egg cake with vinegar and baking soda	+
		Egg-substitute baked egg cake with buttermilk and yogurt	+

Example 5

In another example, cookies baked using the compositions of examples 1-2 and other compositions described herein will taste more similar to cookies baked with eggs than previously attempted egg substitutes.

Taste ratings will illustrate these similarities.

Example 6

It will be shown that food products prepared using the compositions provided herein have substantially the same properties as food products prepared using natural eggs. The compositions provided herein will allow for the preparation of egg-free food products having substantially the same viscosity, binding, thickening, leavening, emulsifying, texture, color, and/or flavor.

Human evaluation will illustrate the substantially identical properties

Example 6B

Commercial egg replacer tested against eggs in cake

As shown in the following tables and figures 1 to 6, the commercially available products achieved a similar rating on most quality parameters as the blank (no egg, only water).

Ingredient (g)	Egg	Water (W)	EnerG	PenTech	Scotsman Mill
						Egg	208
Water (W)		131.92	73	71.52	78

EnerG			15.2
						Pan Tech				12
Scotsman Mill					26
						Universal flour	225	225	112.5	112.5	112.5
Cake mix	225	225	112.5	112.5	112.5
						Oil	200	200	100	100	100
Baking powder	15	15	7.5	7.5	7.5
						Salt (salt)	5	5	2.5	2.5	2.5
Candy	225	225	112.5	112.5	112.5
						Milk	282.5	282.5	141.25	141.25	141.25
Total of	1385.5	1309.42	676.95	672.27	692.75
						Percentage of water	0.316	0.316	0.316	0.316	0.316

Example 7

Replacement of eggs in mayonnaise

The eggs in a standard full fat mayonnaise (e.g., 78% full fat mayonnaise) may be replaced with a blend of 50% pea protein isolate and 50% modified starch. The pea protein contains 80% protein, at most 10% carbohydrate, at most 3% fat and at most 1% fibre. The modified starch is cold water soluble modified starch derived from waxy corn. See fig. 12.

Example 8

Replacement of eggs in mayonnaise

The eggs in a standard full fat mayonnaise (e.g., 78% full fat mayonnaise) may be replaced with a blend of 59% pea protein isolate and 41% modified starch. The pea protein contains 80% protein, at most 10% carbohydrate, at most 3% fat and at most 1% fibre. The modified starch is cold water soluble modified starch derived from waxy corn. See fig. 12.

Example 9

Food product equivalent to full fat mayonnaise

The composition of the invention is useful for producing food products that are substantially identical to food products produced with real eggs. For example, the compositions disclosed in example 7 and example 8 produced a product that was substantially similar to a standard 78% full fat mayonnaise. This will result in a product free of eggs or egg by-products which when rated by a person is substantially the same as standard full fat mayonnaise.

In this example, prehydration of the protein (incubation of the flour with water for 24 hours) resulted in a thicker and more concentrated emulsion.

Example 10

Pea protein extracts from ready-made pea protein products give better results than using ready-made pea protein products.

Example 11

The dozens of replicates making mayonnaise with pea protein and starch (above) in combination with many of the various commercial gums and starches produced different product textures. The emulsion stability was highest using the pea protein/starch combination of example 7 and example 8.

These gums and starches include: guar gum, xanthan gum, carboxymethyl cellulose and other corn starches at various concentrations.

Example 12

The addition of gum and cellulose makes the structure of the egg substitute more slippery and smooth, but the stability of the emulsion may be lower compared to the absence of gum and cellulose.

Typical formulations of the creamy egg replacer of the emulsion are:

46% pea protein isolate

46% of modified starch

4% guar and xanthan gum mixture

4% of carboxymethyl cellulose

Example 13

Replacement of eggs in bakery products (cookies)

Egg substitutes for cookies are:

74% cold ground sorghum flour

17% sodium bicarbonate

8.3% micronized corn bran

0.6% xanthan gum

A second egg substitute formulation in a series of cookies (chocolate chips, oat raisin biscuits, peanut butter and nutmeg biscuits):

86% chickpea (chicken bean) powder

10% micronized corn bran

3.2% of baking powder

0.8% xanthan gum

Example 14

Cold grinding method

The ground seeds in the presence of liquid nitrogen preserve the protein conformation, allowing them to remain more functional in use. A typical formulation is cold milling of the seeds to form a flour that is used in any of the above uses or formulations as a substitute for flour from milling seeds at ambient or elevated temperatures.

Example 15

Replacement of eggs in bakery products (cakes and muffins)

Cold-and room-temperature-milled extracts from the following seeds, which were: sorghum, white sorghum, soybean, millet, Vallarta, Stueben, Green fagel, caviar Black lentils, Black calyx, split lentils, amaranth, lentils, red lentils, Black lentils, gold lentils, Do pung lentils, sprouted Green lentils, sweet Brown rice, navy beans, red beans, pinto beans, Italian white kidney beans (Canellii bean), white lima beans (Giant white lima bean), Christmas lima beans (Christas lime bean), tender lima beans, mung beans, peeled broad beans, Good moma Stellaria bean (Good heat stellar bean), Cranberry chlorella bean, Sanmaria pinguinee bean, Brown flower bean (Brown lay bean), Black bean (Black turtle bean), yellow split pea, Black tortoise pod, Brown rice flour, wheat straw, wheat, Precooked chickpea powder, arrowroot powder and potato starch.

Example 16

Muffin

According to the standard recipe of muffins, 11 different types of muffins were made. The semi-formula is used for preparing various batters. An equivalent amount of whole egg was mixed for each surrogate, but consistent with the batter volume of the half formula, only half of the formulation was used in the formula.

Example 17

Muffin

According to the standard formula of the muffins, 6 different types of muffins are prepared. Each batter was prepared in a semi-formulation. An equivalent amount of whole egg was mixed for each surrogate, but consistent with the batter volume of the half formula, only half of the formulation was used in the formula.

Ingredients (gram)	Egg	Water (W)	1	2	3	4
							Egg	25	0	0	0	0	0
Water (W)	0	12.5	12.5	12.5	12.5	12.5
							Example 3	0	0	1.5	3	5.5	9
Flour	125	125	125	125	125	125
							Candy	98.5	98.5	98.5	98.5	98.5	98.5
Salt (salt)	1.5	1.5	1.5	1.5	1.5	1.5
							Baking powder	6	6	6	6	6	6

Milk	150	150	150	150	150	150
							Vegetable oil	49	49	49	49	49	49

The results are shown in fig. 7 to 10.

Example 18

Cold and room temperature milled extracts from the same type of grain or legume showed different functional effects when used to bake standard recipe muffins. These functional effects include important parameters in baked goods such as cohesiveness, elasticity, leavening, aeration.

Example 19

Extraction method

The flour is incubated with water to extract the soluble fraction, which is separated from the pellets by centrifugation, after which the supernatant is used for the application.

Example 20

Pre-hydrated proteins

When the composition is used in food preparation, incubating flour with water results in a thicker and more concentrated emulsion. The egg substitute is incubated with water for 1, 3 or 5 hours before it is used to prepare egg-free mayonnaise. The obtained mayonnaise was tested in a Bostwick consistometer. As reflected on the smaller stroke, the consistency of mayonnaise increased with hydration time. The results are shown in fig. 11.

Example 20

Protein fractionation

Fractionating the protein and adding a light fraction of flour to the baked good results in a better texture compared to adding the corresponding whole flour. In particular, the baked goods are more cohesive when prepared with the light fraction. The light fraction may be obtained by methods such as centrifugation or air fractionation.

Example 21

Mayonnaise

Eggs or mayonnaise made with pea protein-starch composition were prepared at room temperature and compared with commercial egg-mayonnaise in a Bostwick consistometer after dilution with 20 vol% water. Freshly prepared egg mayonnaise and commercial egg mayonnaise had similar consistency, which validated the mayonnaise production process. Mayonnaise without eggs had a thicker consistency compared to both commercial and freshly prepared egg mayonnaise. See fig. 13.

Example 22

Egg-free mayonnaise

Particle size distribution of egg-mayonnaise control (control/dark line) and egg-free mayonnaise made with pea protein and starch (test/light line). Both mayonnaises were detected in a Malvern Mastersizer3000 light scattering device. The oil droplet size distribution of the egg-free mayonnaise was similar to that of the mayonnaise control, indicating that the use of the egg substitute produced a mayonnaise with the same oil droplet distribution as the egg-mayonnaise control. See fig. 14.

Example 23

Muffin

Muffins were prepared to test for height, cohesiveness, and elasticity.

For cold milling, the beans/grains are placed in liquid nitrogen until a heat balance is reached. The beans/grains treated with the refrigerant were ground in a heavy duty blender until the flour temperature reached a temperature of 20 ℃.

For room temperature milling, treatment was carried out in a heavy duty mixer until the flour temperature reached a temperature of 90 ℃, after which they were kept at this temperature for 5 min.

Flour was collected from the blender and tested in standard recipe muffins. The adhesion and elasticity were measured using a Brookfield TextureAnalyzer. The height of the muffin was measured using a digital caliper. WL denotes white lima beans. GM represents a good heat stellard beans. BL represents black lentil. OB means tender lima beans. See fig. 15-17.

While particular embodiments of the present invention have been shown and described herein, it will be obvious to those skilled in the art that such embodiments are provided by way of example only. Numerous variations, changes, and substitutions will now occur to those skilled in the art without departing from the invention. It should be understood that various alternatives to the embodiments of the invention described herein may be employed in practicing the invention. It is intended that the following claims define the scope of the invention and that methods and structures within the scope of these claims and their equivalents be covered thereby.

Claims (20)

1. A composition for use as an egg substitute comprising

(i) Pea protein isolate, and

(ii) modified starch;

wherein the composition is substantially free of egg, and wherein the composition has an emulsifiability of 60 to 100% natural egg.

2. The composition of claim 1 wherein said pea protein is yellow pea protein; or wherein the composition is used as an emulsifier in the production of a food product.

3. The composition according to claim 1 wherein said pea protein isolate comprises 80% protein; or wherein the composition is used as an emulsifier in the production of a food product and the food product is an edible emulsion, sauce or custard.

4. The composition of claim 3 wherein the edible emulsion is a dressing or mayonnaise.

5. The composition of claim 1, wherein 10% to 30% by weight of the composition is protein.

6. The composition of claim 1, wherein 1% to 10% by weight of the composition is fat; or wherein said pea protein isolate is from yellow pea flour and the weight ratio of said yellow pea flour to said modified starch is in the range of 6:4 to 4: 6.

7. The composition according to claim 1 wherein said pea protein isolate is pre-hydrated; or wherein said pea protein isolate is from yellow pea flour and the weight ratio of said yellow pea flour to said modified starch is about 1: 1.

8. A composition as claimed in claim 1 wherein said pea protein isolate is derived from yellow pea flour and wherein the weight ratio of said yellow pea flour to said modified starch is in the range of 7:3 to 3: 7.

9. The composition according to claim 1, wherein the composition is egg-free mayonnaise and has an oil droplet distribution that is substantially the same as an egg-mayonnaise control.

10. The composition of claim 9, wherein the composition has a protein content of 1% to 5% by weight.

11. The composition according to claim 9, wherein the composition is substantially the same as a standard 78% full fat mayonnaise when rated by a human.

12. The composition of claim 9, wherein the composition is substantially free of saturated fats.

13. The composition of claim 9 wherein the composition is free of the high cholesterol content of natural eggs.

14. The composition of claim 9 comprising about 50% by weight of pea protein isolate and about 50% by weight of modified starch.

15. The composition of claim 9 comprising about 59% by weight of pea protein isolate and about 41% by weight of modified starch.

16. The composition of claim 9 comprising about 46% by weight of pea protein isolate, about 46% of modified starch, about 4% of a guar and xanthan gum mixture, and about 4% of carboxymethyl cellulose.

17. The composition of any one of claims 1-16, wherein the modified starch is a cold water soluble modified starch derived from waxy maize.

18. A food product comprising the composition of any one of claims 1-8, wherein the composition is used as an emulsifier in the production of the food product.

19. The food product of claim 18, wherein the food product is an edible emulsion, sauce, or custard.

20. The food product of claim 19 wherein the edible emulsion is a dressing or mayonnaise.