COMPOSITIONS FOR PREPARING ANIMAL-FREE EGG-LIKE PRODUCTS

Smart overview of the Invention

Egg alternatives have been explored for those avoiding eggs due to dietary preferences or allergies. However, existing substitutes often fall short in replicating the taste, color, and texture of real eggs, especially in cooking applications like baking. This gap highlights the necessity for an improved egg substitute that can be used effectively either alone or as an ingredient in various food products.

Composition Details

The invention focuses on a liquid composition designed to replace egg-like products in culinary applications. This substitute is primarily composed of recombinantly-produced proteins such as ovomucoid (rOVD) and ovalbumin (rOVA). The mixture includes additional components like plant proteins, dietary fibers, starches, gelation agents, flavoring agents, lipids, and water. Notably, the composition is devoid of any hen-derived egg protein and can be vegan.

Protein Ratios and Characteristics

The liquid whole egg substitute features specific ratios of recombinant proteins to lipids, generally exceeding a 1:1 weight ratio. The protein content ranges from 2% to 15% by weight. The recombinant proteins are engineered to have glycosylation patterns similar to or different from those found in natural chicken proteins. These proteins provide sensory attributes akin to scrambled eggs when cooked.

Sensory Attributes and Amino Acid Profile

The substitute aims to mimic the sensory qualities of whole hen's eggs, including flavor, texture, and appearance. The amino acid profile of the recombinant proteins is closer to that of real eggs compared to plant-based proteins. This similarity enhances the nutritional value and sensory experience, offering a more authentic egg-like taste and smell.

Powdered Composition Option

In addition to the liquid form, a powdered version of the egg substitute is available. This formulation also includes recombinant proteins like rOVD and rOVA, combined with thickening agents and flavor enhancers. It maintains a high protein content, ranging from 10% to 95% by weight, while excluding animal-derived substances. This versatility allows for broader culinary applications.