Egg substitute compositions and methods of making and using same

Abstract

The present disclosure relates to compositions comprising, inter alia, soy flour, soluble vegetable proteins, hydrocolloids and insoluble vegetable proteins and their uses, such as egg substitute compositions. Such egg substitutes are particularly suitable for baking applications, such as yeast-fermented food products, including bread, bread rolls, sweet bakery products, and the like.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of priority to U.S. Provisional Patent Application No. 63 / 486,743, filed on February 24, 2023, entitled “Egg Substitute Compositions and Methods of Making and Using the Same”; No. 63 / 497,527, filed on April 21, 2023, entitled “Egg Substitute Compositions and Methods of Making and Using the Same”; and No. 63 / 588,090, filed on October 5, 2023, entitled “Egg Substitute Compositions and Methods of Making and Using the Same.” The respective entireties of each of the foregoing applications are incorporated herein by reference. Technical Field

[0002] The present disclosure relates particularly to egg replacer compositions and methods of making and using egg replacer compositions as ingredients in food preparations. Background Art

[0003] Eggs are an important food and are also used as a food ingredient in many foods. When used as an ingredient in foods, eggs provide nutritional value and provide various functions. Therefore, foods (including savory and sweet foods) benefit from the addition of eggs. Some of the functions provided by eggs include texturization, emulsification, water retention, etc.

[0004] Many attempts have been made to create an egg substitute composition that provides the desired nutritional and functional characteristics of eggs. Some drawbacks of existing egg substitutes are that they can be difficult to use and often require other ingredients to compensate for the missing functionality, resulting in additional operational complexity and cost.

[0005] Therefore, there is a need for an egg substitute that can replace whole eggs in baked goods one-to-one or directly with little or no other recipe changes. Furthermore, there is a particular need for an egg substitute that is to be used as an ingredient in food products, such as baked goods. Summary of the Invention

[0006] In some embodiments, the present inventors have developed an inventive egg substitute composition comprising from about 45% to about 70% soy flour, from about 10% to about 25% soluble plant protein, from about 5% to about 15% hydrocolloid, and from about 3% to about 17% insoluble plant protein, wherein all percentages are expressed on a w / w basis, based on the weight of the egg substitute composition. To facilitate use as a one-to-one replacement for dry whole eggs, in some embodiments, the egg substitute composition is in powder form. In other embodiments, the weight ratio of soy flour to insoluble plant protein in the egg substitute composition is from about 2:1 to about 25:1.

[0007] In some embodiments, the present invention includes a food product comprising from about 0.01% to about 20% of an egg replacer composition comprising from about 45% to about 70% soy flour, from about 10% to about 25% soluble vegetable protein, from about 5% to about 15% hydrocolloid, and from about 3% to about 17% insoluble vegetable protein.

[0008] In some embodiments, the present inventors have also developed a method for preparing an egg replacer composition comprising the steps of adding about 45% to about 70% soy flour, about 10% to about 25% soluble vegetable protein, about 5% to about 15% hydrocolloid, and about 3% to about 17% insoluble vegetable protein to a dry blender and mixing until homogeneous.

[0009] In other embodiments, the present invention may include a method of reformulating a food product, comprising the steps of replacing the amount of whole eggs in the food product formulation with an equal amount of an egg substitute composition comprising from about 45% to about 70% soy flour, from about 10% to about 25% soluble vegetable protein, from about 5% to about 15% hydrocolloid, and from about 3% to about 17% insoluble vegetable protein, wherein all percentages are w / w based on the weight of the egg substitute composition.

[0010] In other embodiments, the present disclosure provides an egg replacer composition comprising at least about 45% soy flour, soluble vegetable protein, insoluble vegetable protein, and hydrocolloid, wherein all percentages are w / w by weight of the egg replacer composition.

[0011] The present disclosure also provides a method of forming a food product, wherein the method comprises mixing an egg substitute composition with other ingredients to form the food product, wherein the egg substitute composition comprises at least about 45% soy flour, soluble vegetable protein, insoluble vegetable protein, and hydrocolloid, wherein all percentages are w / w based on the weight of the egg substitute composition.

[0012] In yet another embodiment, the present disclosure is directed to a food product comprising an egg replacer composition comprising at least about 45% soy flour, soluble vegetable protein, insoluble vegetable protein, and hydrocolloid, wherein all percentages are w / w by weight of the egg replacer composition. DETAILED DESCRIPTION Egg replacer composition

[0013] The present inventors have unexpectedly discovered a method for replacing whole eggs without recreating the composition of whole eggs, including without the use of fat or emulsifiers. According to some embodiments, an egg substitute composition comprises from about 45% to about 70% soy flour, from about 10% to about 25% soluble vegetable protein, from about 5% to about 15% hydrocolloid, and from about 3% to about 17% insoluble vegetable protein, wherein all percentages are w / w based on the weight of the egg substitute composition. Egg substitutes having the compositions of the present invention have additional benefits, including being acceptable to consumers on a vegan diet and not causing allergic reactions associated with certain egg substitute ingredients, such as soy, peanut, and dairy ingredients.

[0014] In order to be able to replace whole eggs with egg substitutes that do not contain fat or emulsifiers, a careful balance of ingredients is required. Therefore, in some embodiments, the egg substitute composition comprises soy flour and insoluble vegetable protein in a w / w ratio of about 2:1 to about 25:1, preferably about 3:1 to about 15:1, more preferably about 4:1 to about 12:1, and most preferably about 3:1 to about 5:1. In some embodiments, the composition comprises soy flour and insoluble vegetable protein in a w / w ratio of about 2:1, 2.5:1, 3:1, 5:1, 8:1, 10:1, 12:1, 15:1, 17:1, 20:1, 22:1, 23:1, or 25:1.

[0015] In some embodiments, the egg substitute composition further comprises other flours. As used herein, "other flours" may include wheat flour (including whole wheat flour, semolina, durum wheat flour, etc.), corn flour, cereal flours, and combinations thereof. In embodiments comprising other flours, the other flours may be selected to provide functions such as structural support, depending on the needs of the food product.

[0016] In some embodiments, the egg substitute compositions described herein are in powder form. In some embodiments, the powdered egg substitute compositions described herein have a longer shelf life than whole egg products. For example, the egg substitute compositions can be stored under ambient conditions (e.g., about 15° C. to about 30° C.) for at least about 3 months, preferably at least about 6 months, more preferably at least about 9 months, and even more preferably about 12 months to about 18 months without the egg substitute composition and / or food products containing the egg substitute composition experiencing any adverse consequences, such as spoilage and / or decreased performance.

[0017] In some embodiments, the powdered egg replacer compositions described herein have a specific gravity of about 0.45 g / cc to about 0.65 g / cc, preferably about 0.52 g / cc to about 0.57 g / cc, as measured by the weight of a specific gravity cup and water. 1. Soy flour

[0018] In some embodiments, the soy flour comprises lentil flour, broad bean flour, chickpea flour, fava bean flour, black bean flour, kidney bean flour, navy bean flour, pinto bean flour, mung bean flour, lima bean flour, adzuki bean flour, or a combination thereof. As used herein, "soy flour" refers to a powder ground from a grain, seed, root, or other source.

[0019] In some embodiments comprising chickpea flour, the chickpea flour has a protein content of less than about 20% w / w of the chickpea flour, preferably from about 8% w / w to about 20% w / w, and more preferably from about 8% w / w to about 15% w / w. In some embodiments comprising chickpea flour, the chickpea flour has a total carbohydrate content of at least about 50% w / w, and preferably from about 60% w / w to about 85% w / w, based on the weight of the chickpea flour. In some embodiments comprising chickpea flour, the chickpea flour has a soluble fiber content of from about 5% w / w to about 10% w / w, based on the weight of the chickpea flour.

[0020] In one or more embodiments, the soy flour comprises less than about 25% w / w total protein, preferably less than about 20% w / w total protein, and more preferably less than about 15% w / w total protein, based on the weight of the soy flour. In the same or different embodiments, the soy flour comprises a total carbohydrate content of at least about 50% w / w, preferably at least about 60% w / w total carbohydrate content, and more preferably at least about 70% w / w total carbohydrate content, based on the weight of the soy flour.

[0021] In some embodiments, the egg substitute composition comprises at least about 45% (w / w) soy flour, and preferably about 45% to 70% (w / w) soy flour. In some embodiments, the egg substitute composition comprises soy flour in an amount of about 45%, 50%, 55%, 60%, or 65% to about 50%, 55%, 60%, 65%, or 70% (w / w), including any ranges therebetween. In other embodiments, the egg replacer composition comprises soy flour in an amount of about 45% to about 50% (w / w), about 45% to about 55% (w / w), about 45% to about 60% (w / w), about 50% to about 55% (w / w), about 50% to about 60% (w / w), about 50% to about 65% (w / w), about 55% to about 60% (w / w), about 55% to about 65% (w / w), about 60% to about 65% (w / w), and about 65% to about 70% (w / w), including any ranges therebetween.

[0022] In other embodiments, the egg replacer composition comprises at least about 40% (w / w), at least about 45% (w / w), at least about 50% (w / w), at least about 55% (w / w), at least about 60% (w / w), including any values ​​therebetween, of soy flour. 2. Soluble plant protein

[0023] In some embodiments, the soluble plant protein comprises rice protein, pea protein, charantia protein, walnut protein, corn protein, mung bean protein, or a combination thereof. As used herein, the term "protein" refers to an organic compound composed of amino acids arranged in a straight chain. As used herein, the term "soluble plant protein" refers to a plant-based protein that dissolves in water at about 25° C. at a concentration of at least 50% w / v within about 5 minutes.

[0024] In some embodiments, the weight ratio of soy flour to soluble plant protein may be about 0.5:1 to about 10:1, preferably about 1:1 to about 7:1, more preferably about 2:1 to about 5:1, and most preferably about 2.5:1 to about 3:1.

[0025] In some embodiments comprising pea protein, the pea protein has a protein content of at least about 75%. In some embodiments comprising pea protein, the pea protein has a viscosity of less than about 550 centipoise (cps) when measured in a 10%-50% solution by a rotational viscometer. In some embodiments, the soluble plant protein can include an isolate, a concentrate, or a combination thereof.

[0026] In one or more embodiments, the soluble plant protein comprises at least about 60% w / w total protein content, preferably at least about 70% w / w total protein content, more preferably at least about 80% w / w total protein content, even more preferably at least about 90% w / w total protein content, and most preferably at least about 95% w / w total protein content, based on the weight of the soluble plant protein. In the same or different embodiments, the soluble plant protein comprises less than about 25% w / w total carbohydrates, preferably less than about 15% w / w total carbohydrates, more preferably less than about 10% w / w total carbohydrates, even more preferably less than about 5% w / w total carbohydrates, and most preferably less than about 2% w / w total carbohydrates, based on the weight of the soluble plant protein.

[0027] In some embodiments, the egg replacer composition comprises from about 10% (w / w) to about 25% (w / w) soluble plant protein. In some embodiments, the composition comprises from about 10%, 12%, 15%, 17%, 20%, or 22% (w / w) to about 12%, 15%, 17%, 20%, 22%, or 25% (w / w), including any ranges therebetween, of soluble plant protein. In other embodiments, the egg replacer composition comprises about 10% to about 12% (w / w), about 10% to about 15% (w / w), about 10% to about 17% (w / w), about 10% to about 20% (w / w), about 10% to about 22% (w / w), about 10% to about 25% (w / w), about 12% to about 15% (w / w), about 12% to about 17% (w / w), about 12% to about 20% (w / w), about 12% to about 22% (w / w). , about 12% to about 25% (w / w), about 15% to about 17% (w / w), about 15% to about 20% (w / w), about 15% to about 22% (w / w), about 15% to about 25% (w / w), about 17% to about 20% (w / w), about 17% to about 22% (w / w), about 17% to about 25% (w / w), about 20% to about 22% (w / w), about 20% to about 25% (w / w), including any values ​​therebetween, of soluble vegetable protein.

[0028] In other embodiments, the egg replacer composition comprises at least about 10% (w / w), at least about 12% (w / w), at least about 15% (w / w), at least about 17% (w / w), at least about 20% (w / w), or at least about 22% (w / w), including any values ​​therebetween, of soluble vegetable protein. 3. Hydrocolloid

[0029] In some embodiments, the hydrocolloid may include xanthan gum, alginate gum, carboxymethyl cellulose (CMC), carrageenan gum, agar gum, guar gum, or a combination thereof. As used herein, the term "hydrocolloid" refers to any material that thickens and / or forms a gel when mixed with water, typically at a temperature of about 25°C.

[0030] In some embodiments, the hydrocolloid comprises carboxymethyl cellulose having a degree of substitution of about 0.5 to about 1. In some embodiments, the hydrocolloid comprises a 1% w / v solution of carboxymethyl cellulose having a viscosity of about 1300 cps to about 3500 cps as measured by a rotational viscometer.

[0031] In embodiments including xanthan gum as the hydrocolloid, a 1% potassium chloride solution of the xanthan gum may have a viscosity of about 1200 cps to about 1600 cps.

[0032] In embodiments including guar gum as the hydrocolloid, a 1% solution of the guar gum can have a viscosity of at least about 5500 cps when measured at 25°C after 2 hours.

[0033] In some embodiments, the egg substitute composition comprises from about 5% to about 15% hydrocolloid. In some embodiments, the egg substitute composition comprises from about 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, or 14% (w / w) to about 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, or 15% (w / w), including any values ​​therebetween. In other embodiments, the egg substitute composition comprises about 5% to about 6% (w / w), about 5% to about 7% (w / w), about 5% to about 8% (w / w), about 5% to about 9% (w / w), about 5% to about 10% (w / w), about 5% to about 11% (w / w), about 5% to about 12% (w / w), about 5% to about 13% (w / w), about 5% to about 14% (w / w), about 5% to about 15% (w / w), about 6% to about 7% (w / w), about 6% to about 8% (w / w), about 6% to about 9% (w / w), about 6% to about 10% (w / w). (w / w), about 6% to about 11% (w / w), about 6% to about 12% (w / w), about 6% to about 13% (w / w), about 6% to about 14% (w / w), about 6% to about 15% (w / w), about 7% to about 8% (w / w), about 7% to about 9% (w / w), about 7% to about 10% (w / w), about 7% to about 11% (w / w), about 7% to about 12% (w / w), about 7% to about 13% (w / w), about 7% to about 14% (w / w), about 7% to about 15% (w / w), about 8% to about 9% (w / w), about 8% to about 10% (w / w), about 8% to about 11% (w / w), about 8% to about 12% (w / w), about 8% to about 13% (w / w), about 8% to about 14% (w / w), about 8% to about 15% (w / w), about 9% to about 10% (w / w), about 9% to about 11% (w / w), about 9% to about 12% (w / w), about 9% to about 13% (w / w), about 9% to about 14% (w / w), about 9% to about 15% (w / w), about 10% to about 11% (w / w), about 10% to about 12% (w / w), about 10% to about 1 3% (w / w), about 10% to about 14% (w / w), about 10% to about 15% (w / w), about 11% to about 12% (w / w), about 11% to about 13% (w / w), about 11% to about 14% (w / w), about 11% to about 15% (w / w), about 12% to about 13% (w / w), about 12% to about 14% (w / w), about 12% to about 15% (w / w), about 13% to about 14% (w / w), about 13% to about 15% (w / w), about 14% to about 15% (w / w), including any values ​​therebetween.

[0034] In other embodiments, the egg replacer composition comprises at least about 5% (w / w), at least about 6% (w / w), at least about 7% (w / w), at least about 8% (w / w), at least about 9% (w / w), at least about 10% (w / w), at least about 11% (w / w), at least about 12% (w / w), at least about 13% (w / w), or at least about 14% (w / w), including any values ​​therebetween, of hydrocolloid. 4. Insoluble plant protein

[0035] In some embodiments, the insoluble plant protein is derived from wheat flour, rye flour, maize flour, barley flour, quinoa flour, amaranth flour, or a combination thereof. As used herein, the term "insoluble plant protein" refers to a plant-based protein that is soluble in water at about 25° C. at a concentration of less than 10% w / v even after 10 minutes.

[0036] In some embodiments, the insoluble vegetable protein is wheat gluten. In some embodiments comprising wheat gluten, the wheat gluten has a water binding capacity of about 1 ml / g to about 2 ml / g. In some embodiments comprising wheat gluten, the wheat gluten has a protein content of about 65% w / w to about 80% w / w based on the weight of the wheat gluten.

[0037] In one or more embodiments, the insoluble vegetable protein comprises at least about 60% w / w total protein content, preferably at least about 70% w / w total protein content, more preferably at least about 80% w / w total protein content, even more preferably at least about 90% w / w total protein content, and most preferably at least about 95% w / w total protein content, based on the weight of the insoluble vegetable protein. In the same or different embodiments, the insoluble vegetable protein comprises less than about 25% w / w total carbohydrates, preferably less than about 15% w / w total carbohydrates, more preferably less than about 10% w / w total carbohydrates, even more preferably less than about 5% w / w total carbohydrates, and most preferably less than about 2% w / w total carbohydrates, based on the weight of the insoluble vegetable protein.

[0038] In some embodiments, the egg substitute composition comprises from about 3% (w / w) to about 17% (w / w) insoluble vegetable protein. In some embodiments, the egg substitute composition comprises from about 3%, 5%, 8%, 10%, 12%, 14%, 15%, or 16% (w / w) to about 10%, 12%, 14%, 15%, 16%, or 17% (w / w), including any values ​​therebetween, of insoluble vegetable protein. In other embodiments, the egg substitute composition comprises about 3% to about 5% (w / w), 5% to about 8% (w / w), 8% to about 10% (w / w), about 8% to about 12% (w / w), about 8% to about 14% (w / w), about 8% to about 15% (w / w), about 8% to about 16% (w / w), about 8% to about 17% (w / w), about 10% to about 12% (w / w), about 10% to about 14% (w / w), about 10% to about 15% (w / w), about 10% to about 16% (w / w). ), about 10% to about 17% (w / w), about 12% to about 14% (w / w), about 12% to about 15% (w / w), about 12% to about 16% (w / w), about 12% to about 17% (w / w), about 14% to about 15% (w / w), about 14% to about 16% (w / w), about 14% to about 17% (w / w), about 15% to about 16% (w / w), about 15% to about 17% (w / w), including any values ​​therebetween of insoluble vegetable protein.

[0039] In other embodiments, the egg replacer composition comprises at least about 3% (w / w), at least about 5% (w / w), at least about 8% (w / w), at least about 10% (w / w), at least about 12% (w / w), at least about 14% (w / w), at least about 15% (w / w), at least about 16% (w / w), including any values ​​therebetween, of insoluble vegetable protein.

[0040] In some embodiments, the weight ratio of soluble plant protein to insoluble plant protein is from about 9:1 to about 0.5:1, preferably from about 6:1 to about 1:1, and more preferably from about 3:1 to about 1.4:1. 5. Hydrolases

[0041] In some embodiments, the hydrolase comprises a lipase, a phospholipase, a xylanase and / or a combination thereof. As used herein, the term "hydrolase" refers to an enzyme described as a hydrolase by the International Union of Biochemistry and Molecular Biology (IUBMB) Nomenclature Committee, and the hydrolase name comprises an EC (Enzyme Commission) number in EC 3 classes. Enzymes in EC 3 classes can include lipases and phospholipases (EC 3.1).

[0042] The hydrolases of these embodiments of the present invention should not be confused with the hydrolases commonly used in baked goods for anti-staling benefits. Anti-staling hydrolases can include amylases and cellulases (EC 3.2), such as fungal amylases, bacterial α-amylases from Bacillus subtilis, α-amylases, maltogenic α-amylases, maltogenic β-amylases, non-maltogenic amylases, and the like.

[0043] A variety of lipases, including various phospholipases, triacylglycerol lipases, and galactolipases, have been identified from plants, mammals, and microorganisms, including, but not limited to: Pseudomonas, Vibrio, Acinetobacter, Burkholderia, Chromobacterium, cutinase from Fusarium solani (FSC), Candida antarctica A (CalA), Rhizopus oryzae (ROL), Thermomyces lanuginosus (TLL), Rhizomucor miehei (RML), Aspergillus Niger, Fusarium heterosporum, Fusarium oxysporum, and the like. oxysporum), Fusarium culmorum lipase.

[0044] In addition, many lipases, phospholipases and galactolipases have been disclosed in patents and published patent applications, including but not limited to: WO1993 / 000924, WO2003 / 035878, WO2003 / 089620, WO2005 / 032496, WO2005 / 086900, WO2006 / 031699, WO2008 / 036863 and WO2011 / 046812, each of which is incorporated herein by reference.

[0045] Suitable commercial lipases may include, but are not limited to: LIPOPAN TM , NOOPAZYME (available from Novozymes); SUBLIME and (available from DSM); and GRIND AMYL TM EXEL 16, GRIND AMYL TM POWERBAKE and TS-E 861 (available from Dupont / Danisco).

[0046] The enzymatic activity of a lipolytic enzyme (including lipases and phospholipases) can be defined in terms of KLU (kilolipase units; 1000*LU), CLU (centilipase units; 100*LU), or LU (lipase units), which are defined such that one LU is the amount of enzyme that will produce 1.0 micromole of glycerol from triglycerides per minute at 37°C when measured in a colorimetric assay using a spectrophotometer under defined standard conditions.

[0047] The present inventors have determined that an effective amount of lipolytic enzyme of about 135 CLU to about 1400 CLU works well for use in the egg substitute compositions of the present invention. In some embodiments, the effective amount of lipolytic enzyme can be about 135 CLU to about 1110 CLU, or about 275 CLU to about 965 CLU, or about 275 CLU to about 690 CLU. 6. Cross-linking enzyme

[0048] In some embodiments, the cross-linking enzyme may include a transglutaminase. Transglutaminases belong to EC class 2, particularly EC 2.3.2.13. These enzymes catalyze the formation of covalent bonds between the gamma-carboxamide group of a protein- or peptide-bound glutamine (acyl donor) and the free amine group of a protein- or peptide-bound lysine (acyl acceptor). Their role in forming these covalent bonds is often irreversible, and they can be used to enhance the generation of structure in foods.

[0049] Suitable commercial transglutaminases may include TG, RM and TGzyme TM .

[0050] Transglutaminase activity can be defined as TGU, which can be measured by a hydroxamic acid colorimetric assay using hydroxylamine as a substrate. 1 TGU / g is defined as the amount of enzyme that generates 1 micromole of hydroxyamic acid per minute under standard release conditions at 37°C, pH 6.0, and 0.2 M Tris-HCl buffer.

[0051] The present inventors have determined that an effective amount of a cross-linking enzyme of about 10 TGU to about 100 TGU works well in the egg substitute compositions of the present invention. In some embodiments, the effective amount of the cross-linking enzyme can be about 10 TGU to about 80 TGU, or about 20 TGU to about 70 TGU, or about 20 TGU to about 50 TGU.

[0052] In some embodiments, enzyme mixture comprises at least a lytic enzyme and at least a cross-linking enzyme.In some embodiments, enzyme mixture has the ratio that at least a lytic enzyme of about 135CLU to about 1400CLU and at least a cross-linking enzyme of about 75 parts of enzymatic activities to about 25 parts is about 10TGU to about 100TGU of at least a cross-linking enzyme.In other embodiments, enzyme mixture has the weight ratio of at least a lytic enzyme of about 40 parts to 60 parts and at least a cross-linking enzyme of about 60 parts to 40 parts.In some embodiments, enzyme mixture has the weight ratio of 50 parts of lytic enzymes and 50 parts of cross-linking enzymes.

[0053] In some embodiments, the enzyme mixture is present in the egg substitute composition in an amount of from about 0.1% w / w to about 1.0% w / w by weight of the egg substitute composition. In some embodiments, the enzyme mixture is present in the egg substitute composition in an amount of from about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, or 0.9% to about 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1.0%, wherein these % are w / w by weight of the egg substitute composition. 7. Additional ingredients

[0054] In some embodiments, the egg substitute composition may include additional ingredients, such as pigments or colorants, flavors or flavorings, fiber, fillers, emulsifiers, leavening agents, and / or other functional ingredients.

[0055] For example, if the incorporation of the egg replacer composition of the present invention results in a less than ideal color of the food due to the reduction of eggs in the food, a coloring component may be included in the egg replacer composition and / or the food product formulation. In some embodiments, the additional coloring material is an artificial and / or natural yellow and / or orange color. Additional ingredients that provide yellow and / or orange coloring may include, but are not limited to, carotenoids, lycopene, annatto, turmeric extract, paprika extract, saffron extract, carrot extract, sweet potato extract, riboflavin, curcumin (E100), FD&C Orange B, tartrazine (FD&C Yellow No. 5 and E102), Sunset Yellow FCF (Orange S and FD&C Yellow No. 6 and E110), quinoline yellow (E104), or mixtures thereof.

[0056] As for additional fiber and fillers, soluble fiber and insoluble fiber can be added to improve the fluidity of the egg substitute composition and enhance the texture and organoleptic properties of the food. Suitable fibers and fillers can include, but are not limited to, inulin, arabinoxylan, psyllium husk, beta-glucan, and / or combinations thereof. In some embodiments, additional fiber and fillers can include cereal fiber, bran (e.g., oat bran, wheat bran, etc.), and / or combinations thereof. In addition, a mixture of soluble fiber and insoluble fiber can be used in some embodiments.

[0057] As for the emulsifier (also called emulsifying agent), suitable materials may include polyglycerol esters, sorbitan esters, monoglycerides, mono- and diglycerides, sodium stearoyl lactylate (SSL), lecithin, etc., and / or combinations thereof.

[0058] As for leavening agents, these are materials that can leaven or increase the volume of foods, particularly baked goods. Suitable leavening agents can include, but are not limited to, sodium bicarbonate (i.e., as in household baking powder, alone or in combination with at least one acid), yeast, sourdough starter, sodium acid pyrophosphate (also known as disodium pyrophosphate), or combinations of these materials.

[0059] Regardless of whether any such "additional ingredients" are included, in some embodiments, the disclosed egg substitute compositions are substantially free of fat and oil. That is, in one or more embodiments, the egg substitute compositions contain less than about 3% (w / w) total fat and oil, preferably less than about 2% (w / w) total fat and oil, more preferably less than about 1% (w / w) total fat and oil, and even more preferably about 0% (w / w) total fat and oil.

[0060] In the same or different embodiments, the egg substitute composition preferably contains no emulsifiers (e.g., polyglycerol esters, sorbitan esters, monoglycerides, mono- and diglycerides, sodium stearoyl lactylate, lecithin). Thus, in these embodiments, the egg substitute composition comprises less than about 3% (w / w) emulsifier, preferably less than about 2% (w / w) emulsifier, more preferably less than about 1% (w / w) emulsifier, and even more preferably about 0% (w / w) emulsifier.

[0061] In some embodiments, the egg substitute composition is preferably free of microalgae. As used herein, "microalgae" includes eukaryotic microalgae characterized by a nucleus and prokaryotic microalgae that do not have a nucleus. In these embodiments, the egg substitute composition comprises less than about 3% (w / w) microalgae, preferably less than about 2% (w / w) microalgae, more preferably less than about 1% (w / w) microalgae, and even more preferably about 0% (w / w) microalgae.

[0062] In some embodiments, the egg substitute composition preferably does not contain golden flaxseed. In these embodiments, the egg substitute composition comprises less than about 3% (w / w) golden flaxseed, preferably less than about 2% (w / w) golden flaxseed, more preferably less than about 1% (w / w) golden flaxseed, and even more preferably about 0% (w / w) golden flaxseed. In some embodiments, the egg substitute composition comprises less than about 3% (w / w) flaxseed (of any kind), preferably less than about 2% (w / w) flaxseed, more preferably less than about 1% (w / w) flaxseed, and even more preferably about 0% (w / w) flaxseed.

[0063] In some embodiments, the egg replacer composition consists essentially of, or even consists of, soy flour, soluble vegetable protein, hydrocolloid, and insoluble vegetable protein.

[0064] In other embodiments, the egg replacer composition consists essentially of, or even consists of, soy flour, soluble vegetable protein, hydrocolloid, insoluble vegetable protein, and enzymes.

[0065] In other embodiments, the egg replacer composition consists essentially of, or even consists of, soy flour, soluble vegetable protein, hydrocolloid, insoluble vegetable protein, hydrolytic enzyme, and cross-linking enzyme.

[0066] In other embodiments, the egg substitute composition consists essentially of, or even consists of, soy flour, soluble vegetable protein, hydrocolloid, insoluble vegetable protein, hydrolase, cross-linking enzyme, and additional ingredients selected from colorants, flavorings, fiber, fillers, emulsifiers, leavening agents, or combinations thereof. food

[0067] In addition to the egg substitute compositions described herein, the inventors have also developed food compositions comprising egg substitute compositions. In some embodiments, the food comprises about 0.01% to about 20% egg substitute composition (% w / w by weight of the food). In other embodiments, the food is a baked good and comprises about 0.01% to about 10% egg substitute composition (% w / w by weight of flour in the baked good). In other baked good embodiments, the baked good comprises about 0.25% to about 2.50% egg substitute composition (% w / w by weight of flour in the baked good). In these food embodiments, the egg substitute composition comprises about 45% to about 70% soy flour, about 10% to about 25% soluble plant protein, about 5% to about 15% hydrocolloid, and about 3% to about 17% insoluble plant protein.

[0068] In some embodiments, the egg substitute composition is a one-to-one substitute for whole eggs, meaning that the formulator of a food product simply replaces the amount of whole eggs in the product recipe with the egg substitute. This one-to-one substitution capability greatly simplifies the process of adjusting recipes because no other changes to the food recipe are required. Unlike other egg substitutes that require the development of a new food recipe, the egg substitute of the present invention described herein can be used as a direct substitute. When using the egg substitute composition of the present invention as a substitute for whole eggs, the amount of whole eggs can be completely replaced or the amount of whole eggs can be reduced by varying amounts. In some embodiments, the egg substitute composition replaces approximately 10% to approximately 100% of the amount of whole eggs in a food product. In other embodiments, the egg substitute composition replaces approximately 20% to approximately 50% of the amount of whole eggs in a food product. This flexibility in using the egg substitute composition of the present invention as a full or partial substitute for whole eggs in a food product enables the cost of a recipe to be adjusted based on the relative cost of whole eggs at any point in time.

[0069] Non-limiting examples of foods that can benefit from such direct replacement benefits can include baked goods and sweet baked goods, such as, but not limited to, muffins, croissants, buns, rolls, snack cakes, crackers, donuts, biscuits, cookies, cupcakes, brownies, cakes including sheet cakes, pound cakes, sponge cakes, chiffon cakes, cheesecakes, fruit cakes, layer cakes and gingerbread cakes, etc., pancakes, breads, waffles, pastries, pies, tarts, scones, pretzels, etc.

[0070] As used herein, the term "whole egg" refers to an egg product as described in 21 CFR §160.105, §160.110, and §160.115, or a combination thereof. The sensory properties of a food product comprising the egg substitute composition of the present invention may not be significantly different from a food product comprising whole eggs, as measured by sensory testing. Sensory testing may include typical difference tests, such as a duo-trio test, a triangle test, and the like. In some embodiments, the food product does not contain whole eggs.

[0071] A significant advantage of the disclosed egg substitute composition is that it provides structure to food products. Compared to other egg substitutes, food products (e.g., baked bread) exhibit improved loaf height and / or loaf volume. Compared to other egg substitutes, food products (e.g., sweet baked goods) exhibit improved air cell size, cake height, and / or cake volume. It will be appreciated that these properties are similar to those obtained with real eggs.

[0072] In some embodiments, another advantageous property provided by the egg replacer composition to food products is gas retention and textural attributes, such as desirable springiness, including baked products (e.g., bread) and sweet baked goods (e.g., various types of cakes, including but not limited to pound cake, sponge cake, chiffon cake, cheesecake, sheet cake, fruit cake, layer cake, and / or gingerbread cake). Methods of making and using egg replacer compositions

[0073] In some embodiments, the present inventors have developed a method for preparing an egg substitute comprising mixing soy flour, soluble vegetable protein, hydrocolloid, insoluble vegetable protein, any enzymes, and any additional ingredients until homogeneous.

[0074] In one or more embodiments, the method involves combining and mixing about 45% to about 70% soy flour, about 10% to about 25% soluble vegetable protein, about 5% to about 15% hydrocolloid, and about 3% to about 17% insoluble vegetable protein in a blender (preferably a dry blender) until uniform. In some embodiments, an enzyme mixture, hydrolase, cross-linking enzyme, and / or additional ingredients can be added to the mixture. These additional ingredients can include pigments, spices, fibers, fillers, emulsifiers, leavening agents, and / or other functional ingredients. In some embodiments, the dry mixing step can include the use of various types of dry mixing equipment, including but not limited to V-blenders, ribbon blenders, paddle blenders, and the like. In some embodiments, powder mixing can be accomplished by a batch process, while in other embodiments, powder mixing can be a continuous process.

[0075] In some embodiments, the method of the present invention comprises a method of reformulating a food product comprising the steps of replacing the amount of whole eggs in the food product recipe with an equal amount of an egg substitute composition comprising from about 45% to about 70% soy flour, from about 10% to about 25% soluble vegetable protein, from about 5% to about 15% hydrocolloid, and from about 3% to about 17% insoluble vegetable protein, wherein all percentages are w / w based on the weight of the egg substitute composition.

[0076] In some embodiments, a method of preparing a food product comprises adding from about 0.01% w / w to about 20% w / w of an egg substitute composition, based on the weight of the food product, to a food product formulation that does not contain whole eggs, the egg substitute composition comprising from about 45% to about 70% soy flour, from about 10% to about 25% soluble plant protein, from about 5% to about 15% hydrocolloid, and from about 3% to about 17% insoluble plant protein, wherein all percentages of the egg substitute composition are w / w, based on the weight of the egg substitute composition. In some embodiments, the food product formulation comprises a muffin, a croissant, a biscuit, a cookie, a cupcake, a brownie, a cake, a pancake, a bread, a waffle, a pastry, a pie, a flan, a scone, a pretzel, or a combination thereof. In some embodiments, the method of preparing a food product does not require any process changes when using the egg substitute of the present invention compared to when using whole eggs.

[0077] In some embodiments, a method of preparing a food product comprises replacing an amount of about 10% to about 100% of whole eggs in a food recipe with an egg replacer composition comprising about 45% to about 70% soy flour, about 10% to about 25% soluble vegetable protein, about 5% to about 15% hydrocolloid, and about 83% to about 17% insoluble vegetable protein, wherein all percentages are w / w by weight of the egg replacer composition. General Notes

[0078] The terms "comprises," "comprising," "includes," "including," "having" and their conjugations mean "including but not limited to."

[0079] For the ranges described herein, it should be understood that the description in range format is merely for convenience and brevity and should not be construed as a rigid limitation on the scope of the invention. Thus, the description of a range should be considered to have specifically disclosed all possible subranges and individual numbers within that range. For example, a description of a range such as 1 to 6 should be considered to have specifically disclosed subranges such as 1 to 3, 1 to 4, 1 to 5, 2 to 4, 2 to 6, 3 to 6, etc., as well as individual numbers within that range, such as 1, 2, 3, 4, 5, and 6. This applies regardless of the breadth of the range.

[0080] As used herein, the term "method" refers to ways, means, techniques and procedures for completing a given task, including but not limited to those ways, means, techniques and procedures known to those skilled in the art, or those ways, means, techniques and procedures that can be readily developed by those skilled in the art from known ways, means, techniques and procedures. Example

[0081] Reference is now made to the following examples, which together with the above descriptions illustrate some embodiments of the invention in a non limiting fashion. Example 1: Egg substitute mix for bread

[0082] Table 1 - Egg Replacer Composition for Bread Element Mixture 1 Mixture 2 Mixture 3 Mixture 4 broad bean flour 50 60 chickpea flour 56 55 pea protein 20 15 Rice protein 21 18 CMC 15 13 10 14 gluten 14 11 15 13 All amounts are % w / w by weight of the egg replacer composition

[0083] Mix 1 through Mix 4 were prepared by adding each amount of material to a Hobart mixing ball and mixing on low speed for 5 minutes or until smooth and a fluffy beige powder was obtained. Example 2: Bakery product containing egg replacer composition

[0084] Table 2-Brioche Style Hamburger Bun Element Baking percentage breadcrumbs 100.00％ granulated sugar 13.00％ Salt 2.00％ calcium propionate 0.25％ soybean oil 3.00％ wheat gluten 2.50％ Egg replacer mixtures 1 to 4 or dry whole eggs 2.25％ Dry whey mixture 1.00％ Compressed yeast 7.00％ butter 6.20％ Dough conditioner additives 0.06％ Anti-aging additives 0.25％ ascorbic acid 0.0075％ water 61.00％

[0085] Operating Instructions 1. Add all ingredients to a McDuffy blender set to 19°C 2. Mix at first speed for 1 minute 3. Mix at the second speed for about 13 minutes, until the dough is fully expanded. 4. Divide into dough pieces of about 60g-65g 5. Place in hamburger bun pan 6. Proof at approximately 105°F (40.6°C) and 80% RH (relative humidity) for 55-60 minutes 7. Bake at 425°F (218.3°C) for 12 minutes 8. Cool for 30 minutes and then pack in bags

[0086] Samples of brioche hamburger buns were prepared using Mixes 1 to 4 and compared to the same brioche hamburger buns using dry whole eggs. For brioche hamburger bun dough that appeared too dry, additional water was added in an amount of 0.5% to 0.7% of the amount of egg replacer mixture added (w / w, based on the weight of flour). All samples performed similarly in processing and sensory evaluation, demonstrating that the egg replacer composition of the present invention is a suitable replacement for dry whole eggs. Example 3: Egg replacer mixes for sweet foods

[0087] Table 3 - Egg Replacer Compositions for Sweet Baked Goods All amounts are % w / w by weight of the egg replacer composition

[0088] Prepare Mix 5 through Mix 8 by adding each amount of material to a Hobart mixing bowl and mixing on low speed for 5 minutes or until a smooth, loose, beige powder is obtained. Example 4: Mini muffin-type dessert food with egg replacer mixture

[0089] Sheet 4 - Mini Muffins Element Wt.% cake flour 16.43 granulated sugar 17.46 <![CDATA[MuffinBase102.0 1 ]]> 10.27 Sorbic acid 0.21 Potassium sorbate 0.10 <![CDATA[UltraFreshSweet290 2 ]]> 0.160 Egg Replacer Composition Mixture 5-8 1.85 Water for mixture 5-8 5.55 Dried whole eggs 11.10 corn syrup 4.11 glycerin 3.08 soybean oil 17.97 SoftTouch3 0.92 Phase 2 water 10.79 total 100 1 This cake mix is ​​available from Corbion. 2 This non-aged enzyme mixture is available from Corbion. 3 This emulsifier is available from Corbion.

[0090] Mixing and Baking Instructions: 1. Add soybean oil, glycerin, corn syrup, Soft Touch, and water for the mixture to a bowl and mix until smooth. 2. Add the dry ingredients to the bowl. Mix on first speed for 1 minute, then on second speed for 1 minute. 3. Add Stage 2 Water while mixing on 1st speed for 1 minute, scrape down, then mix on 1st speed for 2 minutes. 4. Pour into a suitable dish and bake at 350°F (176.7°C) until cooked through. Using mixtures 5 to 8 can reduce the amount of whole eggs by 40%. Example 5: Cake-type dessert food with egg replacer mixture

[0091] Table 5 - Cake Element Wt.% granulated sugar 27.00 Vanilla Cake Base (Vanilla Cake Base) 1 5.00 cake flour 21.00 Egg Replacer Composition Mixture 5-8 1.40 Water for mixture 5-8 4.20 Stage 1 Water 7.70 Dried whole eggs 8.40 soybean oil 14.50 <![CDATA[Vanlite 2 ]]> 0.80 Phase 2 water 10.00 total 100 1 The cake base powder is available from Corbion. 2 This emulsifier is available from Corbion.

[0092] Mixing and Baking Instructions: 1. Add the oil, Phase 1 water, egg replacer mixture, egg replacer mixture water, and emulsifier to a mixing bowl and mix until smooth. Add the remaining dry ingredients to the bowl. 2. Mix at first speed for 1 minute, then at second speed for 1 minute. 3. Add Stage 2 water and mix for 1 minute on speed 1, then 3 minutes on speed 2. Scrape the bowl clean. 4. Mix at first speed for 3 minutes. 5. Pour into a suitable dish and bake at 350°F (176.7°C) until cooked through. Example 6: Egg Replacer Mix with Enzyme Blend

[0093] Table 6 - Egg Replacer Compositions for Sweet Baked Goods 1 All amounts are % w / w by weight of the egg replacer composition 2 The transglutaminase can be obtained from AB Enzymes. 3 This phospholipase is available from DSM 4 This emulsifier is available from Corbion.

[0094] Prepare Mix 9 through Mix 12 by adding each amount of material to a Hobart mixing bowl and mixing on low speed for 5 minutes or until a smooth, loose, beige powder is obtained. Example 7: Mini muffin-type food with enzyme egg replacer mix

[0095] Table 7 - Mini Muffins 1 This cake mix is ​​available from Corbion 2 This non-aged enzyme mix is ​​available from Corbion 3 This emulsifier is available from Corbion

[0096] Mixing and Baking Instructions: 1. Add soybean oil, glycerin, corn syrup, Soft Touch, and water for the mixture to a bowl and mix until smooth. 2. Add the dry ingredients to the bowl. Mix on first speed for 1 minute, then on second speed for 1 minute. 3. Add Stage 2 Water while mixing on 1st speed for 1 minute, scrape down, then mix on 1st speed for 2 minutes. 4. Pour into a suitable dish and bake at 350°F (176.7°C) until cooked through.

[0097] Using mixtures 9 to 12 can reduce the amount of whole eggs by 50%. Example 8: Cake-type food products with enzyme-containing egg replacer mixtures

[0098] Table 8 - Cake 1The cake base powder is available from Corbion. 2 This emulsifier is available from Corbion.

[0099] Mixing and Baking Instructions: 1. Add the oil, Phase 1 water, egg replacer mixture, egg replacer mixture, water, and emulsifier to a mixing bowl and mix until smooth. Add the remaining dry ingredients to the bowl. 2. Mix at first speed for 1 minute, then at second speed for 1 minute. 3. Add Stage 2 water and mix for 1 minute on speed 1, then 3 minutes on speed 2. Scrape the bowl clean. 4. Mix at first speed for 3 minutes. 5. Pour into a suitable dish and bake at 350°F (176.7°C) until cooked through.

[0100] Using mixtures 9 to 12 can reduce the amount of whole eggs by 50%.

[0101] Although the present invention has been described in conjunction with specific embodiments thereof, it is apparent that many substitutions, modifications and variations will be apparent to those skilled in the art. It is therefore intended to encompass all such substitutions, modifications and variations that fall within the spirit and broad scope of the appended claims.

[0102] All publications, patents, and patent applications mentioned in this specification are incorporated herein by reference in their entirety, to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated herein by reference. In addition, the citation or identification of any reference in this application should not be construed as an admission that the reference is available as prior art to the present invention. Where section headings are used, they should not be construed as necessarily limiting.

Claims

1. An egg replacer composition comprising from about 45% to about 70% soy flour, from about 10% to about 25% soluble vegetable protein, from about 5% to about 15% hydrocolloid, and from about 3% to about 17% insoluble vegetable protein, wherein all percentages are w / w based on the weight of the egg replacer composition.

2. The egg substitute composition according to claim 1, further comprising an enzyme mixture.

3. The egg substitute composition according to claim 2, wherein The enzyme is present in an amount of about 0.1% w / w to about 1.0% w / w by weight of the egg replacer composition.

4. The egg substitute composition according to claim 2 or 3, wherein The enzyme mixture may include hydrolases, cross-linking enzymes, or a combination thereof.

5. The egg substitute composition according to claim 4, wherein The hydrolase may include lipase, phospholipase, amylase, xylanase, cellulase, or a combination thereof.

6. The egg substitute composition according to claim 4, wherein The cross-linking enzyme may include transglutaminase.

7. The egg substitute composition according to any one of claims 1 to 6, wherein The bean flour includes lentil flour, fava bean flour, chickpea flour, broad bean flour, black bean flour, kidney bean flour, navy bean flour, pinto bean flour, mung bean flour, lima bean flour, adzuki bean flour, or a combination thereof.

8. The egg substitute composition according to claim 7, wherein The chickpea flour has a protein content of about 15% w / w to about 20% w / w, based on the weight of the chickpea flour.

9. The egg substitute composition according to claim 7 or 8, wherein The total carbohydrate content of the chickpea flour is from about 60% w / w to about 85% w / w by weight of the chickpea flour.

10. The egg substitute composition according to any one of claims 7 to 9, wherein The chickpea flour has a soluble fiber content of about 5% w / w to about 10% w / w, based on the weight of the chickpea flour.

11. The egg substitute composition according to any one of claims 1 to 10, wherein The soluble plant protein includes rice protein, pea protein, bitter melon protein, walnut protein, corn protein, mung bean protein or a combination thereof.

12. The egg substitute composition according to any one of claims 1 to 11, wherein The protein content of the soluble vegetable protein is at least 75%.

13. The egg substitute composition according to any one of claims 1 to 12, wherein The soluble vegetable protein has a viscosity of less than about 550 cps.

14. The egg substitute composition according to any one of claims 1 to 13, wherein The hydrocolloid may include xanthan gum, alginate gum, carboxymethyl cellulose, carrageenan, guar gum, agar gum, or a combination thereof.

15. The egg substitute composition according to claim 14, wherein The carboxymethyl cellulose has a degree of substitution of about 0.5 to about 1.

16. The egg substitute composition according to claim 14 or 15, wherein The carboxymethyl cellulose has a viscosity of about 1300 cps to about 3500 cps.

17. The egg substitute composition according to any one of claims 1 to 16, wherein The insoluble plant protein is derived from wheat flour, rye flour, corn flour, barley flour, quinoa flour, amaranth flour or a combination thereof.

18. The egg substitute composition according to any one of claims 1 to 17, wherein The insoluble vegetable protein is wheat gluten.

19. The egg substitute composition according to claim 18, wherein The water binding capacity of the wheat gluten is from about 1 ml / g to about 2 ml / g.

20. The egg substitute composition according to claim 18 or 19, wherein The protein content of the wheat gluten is from about 65% w / w to about 80% w / w based on the weight of the wheat gluten.

21. The egg substitute composition according to any one of claims 1 to 20, wherein The weight ratio of the soy flour to the insoluble vegetable protein is about 2:3 to about 4:

1.

22. The egg substitute composition according to any one of claims 1 to 21, wherein The egg replacer is in powder form.

23. A method of preparing an egg replacer composition, the method comprising adding about 45% to about 70% soy flour, about 10% to about 25% soluble vegetable protein, about 5% to about 15% hydrocolloid, and about 3% to about 17% insoluble vegetable protein to a dry blender and mixing until homogeneous.

24. A food product comprising from about 0.01% to about 20% of an egg replacer composition comprising from about 45% to about 70% soy flour, from about 10% to about 25% soluble vegetable protein, from about 5% to about 15% hydrocolloid, and from about 3% to about 17% insoluble vegetable protein.

25. A method for adjusting a food formulation, the method comprising the steps of: The amount of whole eggs in the food formula is replaced with an equal amount of an egg replacer composition comprising from about 45% to about 70% soy flour, from about 10% to about 25% soluble vegetable protein, from about 5% to about 15% hydrocolloid, and from about 3% to about 17% insoluble vegetable protein, wherein all percentages are w / w based on the weight of the egg replacer composition.

26. An egg replacer composition comprising at least about 45% soy flour, soluble vegetable protein, insoluble vegetable protein, and hydrocolloid, wherein all percentages are w / w by weight of the egg replacer composition.

27. The egg substitute composition according to claim 26, wherein The soluble plant protein and insoluble plant protein are present in a weight ratio of soluble plant protein to insoluble plant protein of about 9:1 to about 0.5:

1.

28. The egg substitute composition according to claim 26 or 27, wherein The soy flour and soluble vegetable protein are present in a weight ratio of soy flour to soluble vegetable protein of about 0.5:1 to about 10:

1.

29. The egg substitute composition according to any one of claims 26 to 28, wherein The soy flour and insoluble vegetable protein are present in a weight ratio of soy flour to insoluble vegetable protein of about 3:1 to about 15:

1.

30. The egg substitute composition according to any one of claims 26 to 29, wherein The bean flour is selected from lentil flour, fava bean flour, chickpea flour, broad bean flour, black bean flour, kidney bean flour, navy bean flour, pinto bean flour, mung bean flour, lima bean flour, adzuki bean flour or a combination thereof.

31. The egg substitute composition according to any one of claims 26 to 30, wherein The soluble plant protein is selected from rice protein, pea protein, bitter melon protein, walnut protein, corn protein, mung bean protein or a combination thereof.

32. The egg substitute composition according to any one of claims 26 to 31, wherein The insoluble protein is derived from wheat flour, rye flour, corn flour, barley flour, quinoa flour, amaranth flour or a combination thereof.

33. The egg substitute composition according to any one of claims 26 to 32, wherein The hydrocolloid is selected from xanthan gum, alginate gum, carboxymethyl cellulose, carrageenan, guar gum, agar gum or a combination thereof.

34. The egg substitute composition of claim 26, consisting essentially of soy flour, soluble vegetable protein, hydrocolloid, insoluble vegetable protein, and optionally enzymes.

35. The egg substitute composition of claim 26, consisting essentially of soy flour, soluble vegetable protein, hydrocolloid, insoluble vegetable protein, and optionally one or more of hydrolase, cross-linking enzyme, colorant, flavoring, fiber, filler, emulsifier, leavening agent, or a combination thereof.

36. A method of forming a food product, the method comprising mixing the egg replacer composition according to any one of claims 26 to 35 with other ingredients to form the food product.

37. The method according to claim 36, wherein The food product is selected from the group consisting of a muffin, a croissant, a bun, a roll, a snack cake, a cracker, a donut, a biscuit, a cookie, a cupcake, a brownie, a cake, a pancake, a bread, a waffle, a pastry, a pie, a flan, a scone, and a pretzel.

38. A food product comprising the egg substitute composition according to any one of claims 26 to 35.

39. The food according to claim 38, wherein The food product is selected from the group consisting of a muffin, a croissant, a bun, a roll, a snack cake, a cracker, a donut, a biscuit, a cookie, a cupcake, a brownie, a cake, a pancake, a bread, a waffle, a pastry, a pie, a flan, a scone, and a pretzel.

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