Liquid egg substitute composition and thermal coagulum
By adjusting the ratio of water-soluble to insoluble proteins in the liquid egg substitute composition and combining the use of thermal coagulation gelling agents, the problems of poor thermal coagulation and taste of existing liquid egg substitute compositions are solved, and a liquid egg substitute composition with high thermal coagulation and egg-like taste are achieved.
Patent Information
- Application Number
- CN202380063550.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2022-09-28
- Filing Date
- 2023-02-13
- Publication Date
- 2025-04-11
AI Technical Summary
The existing liquid egg substitute compositions are difficult to combine high thermal coagulation, an egg-like texture after heating and a smooth tongue touch, and are close to the nutritional function of real eggs.
By adjusting the balance between water-soluble protein and insoluble protein in the liquid egg substitute composition, the specific method is to adjust the total protein content to 8% or less than 15%, and the ratio of the protein content of the supernatant obtained by centrifugation to 6% or more than 21%, and combine the use of a thermal coagulation gelling agent.
The high thermal coagulation properties of the liquid egg substitute composition, the egg-like texture after heating, and the smooth tongue touch are achieved, which is close to the nutritional function of real eggs.