Egg substitute compositions, method of preparing an egg substitute composition, food products, method of adjusting a food formulation and method of forming a food product.

Abstract

The present disclosure is directed to compositions comprising inter alia, a pulse flour, a soluble plant protein, a hydrocolloid, and an insoluble plant protein and use thereof, such as egg replacer compositions. This egg replacer is particularly well suited for bakery applications such as yeast-raised goods including bread, rolls, sweet baked goods, etc.

Description

1 / 30 Egg substitute compositions, method of preparing an egg substitute composition, food products, method of adjusting a food formulation and method of forming a food product. CROSS-REFERENCE TO RELATED REQUESTS

[0001] This application claims the benefit of priority over U.S. Provisional Patent Applications serial numbers 63 / 486,743, filed February 24, 2023, entitled EGG SUBSTITUTE COMPOSITION AND METHODS OF PREPARATION AND USE THEREOF; 63 / 497,527, filed April 21, 2023, entitled EGG SUBSTITUTE COMPOSITION AND METHODS OF PREPARATION AND USE THEREOF; and 63 / 588,090, filed October 5, 2023, entitled EGG SUBSTITUTE COMPOSITION AND METHODS OF PREPARATION AND USE THEREOF. The entirety of each of the foregoing applications is incorporated by reference herein. BACKGROUND Domain

[0002] This disclosure relates, inter alia, to egg substitute compositions and methods of manufacturing and using egg substitute compositions as ingredients in the preparation of food products. Description of the related technique

[0003] Eggs are important foods and are also used as food ingredients in a multitude of food products. Eggs offer nutritional value and provide various functionalities when used as ingredients in food products. Thus, food products, including savory and sweet products, benefit from the inclusion of eggs. Some of the functionalities provided by eggs include texturizing, emulsifying, water retention, among others.

[0004] Many attempts have been made to create an egg substitute composition that provides the desired nutritional and functional characteristics of eggs. Some of the shortcomings of existing egg substitutes are that they can be difficult to work with, often requiring other Petition 870250073649, dated 08 / 20 / 2025, p. 19 / 91 2 / 30 ingredients are used to compensate for missing resources, resulting in additional operational complexity and cost.

[0005] Thus, there is a need for an egg substitute that can allow for one-for-one or direct replacement of whole eggs in baked goods, and that requires little or no other alteration to the formulation. In addition, there is a particular need for egg substitutes to be used as ingredients in food products, such as baked goods. SUMMARY

[0006] In some embodiments, these inventors have developed an inventive egg substitute composition comprising from about 45% to about 70% of a legume flour, from about 10% to about 25% of a soluble vegetable protein, from about 5% to about 15% of a hydrocolloid, and from about 3% to about 17% of an insoluble vegetable protein, wherein all percentages are w / w by weight of the egg substitute composition. For ease of use as an individual substitute for dehydrated whole eggs, in some embodiments the egg substitute composition is in powder form. In other embodiments, the weight ratio between the legume flour and the insoluble vegetable protein in the egg substitute composition is from about 2:1 to about 25:1.

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

[0008] In some embodiments, the inventors have also developed a method for preparing an egg substitute composition comprising the steps of adding about 45% to about 70% of a legume flour, about 10% to about 25% of a soluble vegetable protein, about 5% to about 15% of a hydrocolloid and about 3% to about 17% of an insoluble vegetable protein to a dry powder mixer and mixing until homogeneous. Petition 870250073649, dated 08 / 20 / 2025, p. 20 / 91 3 / 30

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

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

[0011] The 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. The egg substitute composition comprises at least about 45% legume flour, a soluble vegetable protein, an insoluble vegetable protein and a hydrocolloid, wherein all percentages are w / w by weight of the egg substitute composition.

[0012] In yet another embodiment, the disclosure relates to a food product comprising an egg substitute composition comprising at least about 45% legume flour, a soluble vegetable protein, an insoluble vegetable protein and a hydrocolloid, wherein all percentages are w / w by weight of the egg substitute composition. DETAILED DESCRIPTION OF EGG SUBSTITUTE COMPOSITIONS

[0013] These inventors have surprisingly discovered a way to replace whole eggs without recreating the composition of whole eggs, including without the need to use fats or emulsifiers. According to some embodiments, an egg substitute composition comprises from about 45% to about 70% of a legume flour, from about 10% to about Petition 870250073649, dated 08 / 20 / 2025, p. 21 / 91 4 / 30 of 25% of a soluble vegetable protein, about 5% to about 15% of a hydrocolloid, and about 3% to about 17% of an insoluble vegetable protein, wherein all percentages are w / w by weight of the egg substitute composition. An egg substitute having this inventive composition has additional benefits, including being acceptable to consumers following vegan diets and not causing allergic reactions associated with some egg substitute ingredients, such as soy, peanut, and dairy ingredients.

[0014] In order to replace whole eggs with an egg substitute that does not include fats or emulsifiers, a careful balance of the components is necessary. Thus, in some embodiments, the egg substitute composition comprises legume 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 even more preferably about 3:1 to about 5:1. In some embodiments, the composition comprises legume 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, an egg substitute composition also comprises other flours. As used in this document, other flours may include wheat flours, including whole wheat flours, semolina flour, durum wheat flour and the like, corn flours, cereal flours and combinations thereof. In embodiments that include other flours, the other flour may be selected for functionalities such as structural support, etc., as desired for the food product involved.

[0016] In some embodiments, an egg substitute composition as described in this document is in powder form. In some embodiments, the powdered egg substitute composition as described in this document has a longer shelf life compared with whole egg products. For example, the egg substitute composition 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 spoiling. Petition 870250073649, dated 08 / 20 / 2025, p. 22 / 91 5 / 30 and / or the food product containing the egg substitute composition experiences any adverse consequences, such as deterioration and / or decreased performance.

[0017] In some embodiments, the powdered egg substitute composition as described in this document has a specific gravity of about 0.45 g / cc to about 0.65 g / cc, and preferably about 0.52 to about 0.57 g / cc, as measured by means of a specific gravity cup and by the weight of the water. 1. Legume flour

[0018] In some embodiments, legume flour includes lentil flour, broad bean flour, chickpea flour, fava bean flour, black bean flour, red bean flour, white bean flour, common bean flour, mung bean flour, lima bean flour, azuki bean flour, or combinations thereof. As used in this document, legume flour refers to a powder ground from grains, seeds, roots, or other sources.

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

[0020] In one or more embodiments, the legume flour comprises less than about 25% w / w of total protein, preferably less than about 20% w / w of total protein and more preferably less than about 15% w / w of total protein, based on the weight of the legume flour. In the same embodiments or in different embodiments, the legume flour comprises at least about 50% w / w of total carbohydrate content. Petition 870250073649, dated 08 / 20 / 2025, p. 23 / 91 6 / 30 preferably at least about 60% w / w of total carbohydrate content and more preferably at least about 70% w / w of total carbohydrate content, based on the weight of the legume flour.

[0021] In some embodiments, the egg substitute composition comprises at least about 45% (w / w) legume flour and preferably from about 45% to 70% (w / w) legume flour. In some embodiments, the egg substitute composition comprises legume flour in amounts of about 45%, 50%, 55%, 60% or 65% (w / w) to about 50%, 55%, 60%, 65% or 70% (w / w), including any range thereafter.In other embodiments, the egg substitute composition comprises legume flour in amounts 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) of legume flour, including any range between them.

[0022] In other embodiments, the egg substitute 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) of legume flour, including any value in between. 2. Soluble vegetable protein

[0023] In some embodiments, soluble vegetable protein includes a rice protein, a pea protein, a charantia protein, a walnut protein, a corn protein, a mung bean protein, or combinations thereof. As used herein, the term protein refers to organic compounds made of amino acids arranged in a linear chain. As used herein, the expression soluble vegetable protein refers to a plant-based protein that dissolves within about 5 minutes in water at about 25 °C and at a concentration of at least 50% w / v. Petition 870250073649, dated 08 / 20 / 2025, page 24 / 91 7 / 30

[0024] In some embodiments, the weight ratio between legume flour and soluble vegetable protein may vary from 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 even more preferably about 2.5:1 to about 3:1.

[0025] In some embodiments including pea protein, the pea protein has a protein content of at least about 75%. In some embodiments including pea protein, the pea protein has a viscosity of less than about 550 cps when measured by means of a rotational viscometer in a 10 to 50% solution. In some embodiments, the soluble vegetable protein may include isolates, concentrates, or combinations thereof.

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

[0027] In some embodiments, the egg substitute composition comprises from about 10% (w / w) to about 25% (w / w) of a soluble vegetable 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) of soluble vegetable protein, including any range between them. In other embodiments, the egg substitute composition comprises soluble vegetable protein in amounts of approximately 10% to approximately 12% (w / w), approximately 10% to approximately 15% (w / w), approximately 10% to approximately 17% (w / w), approximately Petition 870250073649, dated 08 / 20 / 2025, p. 25 / 91 8 / 30 from 10% to about 20% (w / w), from about 10% to about 22% (w / w), from about 10% to about 25% (w / w), from about 12% to about 15% (w / w), from about 12% to about 17% (w / w), from about 12% to about 20% (w / w), from about 12% to about 22% (w / w), from about 12% to about 25% (w / w), from about 15% to about 17% (w / w), from about 15% to about 20% (w / w), from about 15% to about 22% (w / w), from around 15% to around 25% (w / w), from about 17% to about 20% (w / w), from about 17% to about 22% (w / w), from about 17% to about 25% (w / w), from about 20% to about 22% (w / w), from about 20% to about 25% (w / w) of soluble vegetable protein, including any value between them.

[0028] In other embodiments, the egg substitute 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) of soluble vegetable protein, including any value between them. 3. Hydrocolloid

[0029] In some embodiments, the hydrocolloid may include xanthan gum, alginate gum, carboxymethylcellulose (CMC), carrageenan gum, agar gum, guar gum, or combinations thereof. As used in this document, 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 includes a carboxymethylcellulose that has a degree of substitution of about 0.5 to about 1. In some embodiments, the hydrocolloid includes a 1% w / v solution of carboxymethylcellulose that has a viscosity of about 1300 to about 3500 cps when measured using a rotational viscometer.

[0031] In embodiments including xanthan gum as a hydrocolloid, a 1% potassium chloride solution of xanthan gum may have a viscosity of about 1200 to about 1600 cps. Petition 870250073649, dated 08 / 20 / 2025, p. 26 / 91 9 / 30

[0032] In embodiments including guar gum as a hydrocolloid, a 1% solution of guar gum may 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% (w / w) of a 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) of hydrocolloid, including any value between them. In other embodiments, the egg substitute composition comprises from about 5% to about 6% (w / w), from about 5% to about 7% (w / w), from about 5% to about 8% (w / w), from about 5% to about 9% (w / w), from about 5% to about 10% (w / w), from about 5% to about 11% (w / w), from about 5% to about 12% (w / w), from about 5% to about 13% (w / w), from about 5% to about 14% (w / w), from about 5% to about 15% (w / w), from about 6% to about 7% (w / w), from about 6% to about 8% (w / w), from around 6% to around 9% (w / w),from approximately 6% to approximately 10% (w / p), from approximately 6% to approximately 11% (w / p), from approximately 6% to approximately 12% (w / p), from approximately 6% to approximately 13% (w / p), from approximately 6% to approximately 14% (w / p), from approximately 6% to approximately 15% (w / p), from approximately 7% to approximately 8% (w / p), from approximately 7% to approximately 9% (w / p), from approximately 7% to approximately 10% (w / p), from approximately 7% to approximately 11% (w / p), from approximately 7% to approximately 12% (w / p), from approximately 7% to approximately 13% (w / p), from approximately 7% to approximately 14% (w / p), from approximately 7% to approximately 15% (w / p), from about 8% to about 9% (w / p), from about 8% to about 10% (w / p), from about 8% to about 11% (w / p), from about 8% to about 12% (w / p), from about 8% to about 13% (w / p), from about 8% to about 14% (w / p), from about 8% to about 15% (w / p), from about 9% to about 10% (w / p), from about 9% to about 11% (w / p), from about 9% to about 12% (w / p), from about 9% to about 13% (w / p),from about 9% to about 14% (w / w), from about 9% to about 15% (w / w), from about 10% to about 11% (w / w), from about 10% to about 12% (w / w), from about 10% to about 13% (w / w), from about 10% to about 14 % (w / w), from about 10 % to about 15 % (w / w), from about 11 % to about 12 % (w / w), from about 11 % to about 13 % (w / w), from, Petition 870250073649, dated 08 / 20 / 2025, p. 27 / 91 10 / 30 approximately 11% to approximately 14% (w / w), approximately 11% to approximately 15% (w / w), approximately 12% to approximately 13% (w / w), approximately 12% to approximately 14% (w / w), approximately 12% to approximately 15% (w / w), approximately 13% to approximately 14% (w / w), approximately 13% to approximately 15% (w / w), approximately 14% to approximately 15% (w / w) of hydrocolloid, including any value in between.

[0034] In other embodiments, the egg substitute 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) of hydrocolloid, including any value between them. 4. Insoluble vegetable protein

[0035] In some embodiments, the insoluble vegetable protein is derived from wheat flour, rye flour, maize flour, barley flour, quinoa flour, amaranth flour, or combinations thereof. As used in this document, the term insoluble vegetable protein refers to a plant-based protein that only dissolves in water at about 25 °C and 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 including wheat gluten, the wheat gluten has a water-binding capacity of about 1 to about 2 mL / g. In some embodiments including wheat gluten, the wheat gluten has a protein content of about 65% to about 80% w / w by weight of wheat gluten.

[0037] In one or more embodiments, the insoluble vegetable protein constitutes at least about 60% w / w of the total protein content, preferably at least about 70% w / w of the total protein content, more preferably at least about 80% w / w of the total protein content, even more preferably at least about 90% w / w of the total protein content, and even more preferably at least about 95% w / w of the total protein content, based on the weight of the insoluble vegetable protein. In the same embodiments or in different embodiments, the insoluble vegetable protein corresponds to less than about Petition 870250073649, dated 08 / 20 / 2025, p. 28 / 91 11 / 30 of 25% w / w of total carbohydrates, preferably less than about 15% w / w of total carbohydrates, more preferably less than about 10% w / w of total carbohydrates, even more preferably less than about 5% w / w of total carbohydrates, and even more preferably less than about 2% w / w of total carbohydrates, based on the weight of insoluble vegetable protein.

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

[0039] In other embodiments, the egg substitute 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) of an insoluble vegetable protein, including any value between them.

[0040] In some embodiments, the weight ratio between soluble vegetable protein and insoluble vegetable protein is from about 9:1 to about 0.5:1, Petition 870250073649, dated 08 / 20 / 2025, p. 29 / 91 12 / 30 preferably around 6:1 to around 1:1 and more preferably around 3:1 to around 1.4:1. 5. Hydrolytic enzyme

[0041] In some embodiments, the hydrolytic enzyme includes a lipase, a phospholipase, a xylanase, and / or combinations thereof. As used in this document, the term hydrolytic enzyme refers to an enzyme described as a hydrolase by the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology (IUBMB), and names of hydrolase enzymes include: an EC (Enzyme Commission) number in EC Class 3. Enzymes in EC Class 3 may include lipases and phospholipases (EC 3.1).

[0042] The hydrolytic enzymes in these embodiments of the inventions should not be confused with the hydrolytic enzymes commonly used in baked goods for anti-hardening benefits. Anti-hardening hydrolytic enzymes may include amylases and cellulases (EC 3.2), such as fungal amylases, bacterial alpha-amylases from Bacillus subtilis, alpha-amylases, maltogenic alpha-amylases, maltogenic β-amylases, non-maltogenic amylases and the like.

[0043] Several 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, Fusarium solani cutinase (FSC), Candida antarctica A (CalA), Rhizopus oryzae (ROL), Thermomyces lanuginosus (TLL), Rhizomucor miehei (RML), Aspergillus niger, Fusarium heterosporum, Fusarium oxysporum and Fusarium culmorum lipases.

[0044] In addition, many lipases, phospholipases and galactolipases have been disclosed in published patents and 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 by reference in this document.

[0045] Suitable commercial lipases may include, but are not limited to: LIPOPAN™ and NOOPAZYME (available from Novozymes); PANAMORE®, CAKEZYME®, CAKEZYME® SUBLIME and BAKEZYME® Petition 870250073649, dated 08 / 20 / 2025, page 30 / 91 13 / 30 (available from DSM); and GRINDAMYL™ EXEL 16, GRINDAMYL™ POWERBAKE and TS-E 861 (available from Dupont / Danisco).

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

[0047] These inventors have determined that lipolytic enzymes with an effective amount of about 135 CLU to about 1400 CLU work well for use in these inventive egg substitute compositions. In some embodiments, the effective amount of lipolytic enzymes may be from about 135 to about 1110 CLU, from about 275 to about 965 CLU, or from about 275 to about 690 CLU. 6. Crosslinking enzyme

[0048] In some embodiments, a crosslinking enzyme may include a transglutaminase enzyme. Transglutaminases fall under EC class 2, in particular EC 2.3.2.13. These enzymes catalyze the formation of covalent bonds between the γ-carboxamide groups of glutamine bound to proteins or peptides (acyl donors) and the free amine groups of lysine bound to proteins or peptides (acyl acceptors). Their action in forming this covalent bond tends to be irreversible, and they can serve to improve the creation of structure in food products.

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

[0050] Transglutaminase enzyme activity can be defined in TGUs, which can be measured by the hydroxamate colorimetric test using hydroxylamine as a substrate. 1 TGU / g is defined as the amount of enzyme that will generate 1 pmol of hydroxamic acid per minute under standardized release conditions at 37 °C and pH 6.0 with 0.2 M Tris-HCl buffer. Petition 870250073649, dated 08 / 20 / 2025, p. 31 / 91 14 / 30

[0051] These inventors have determined that crosslinking enzymes with an effective amount of about 10 to about 100 TGU work well for use in these inventive egg substitute compositions. In some embodiments, the effective amount of crosslinking enzymes may be about 10 to about 80 TGU, about 20 to about 70 TGU, or about 20 to about 50 TGU.

[0052] In some embodiments, the enzyme mixture includes at least one hydrolytic enzyme and at least one crosslinking enzyme. In some embodiments, the enzyme mixture has a ratio of about 25 parts to 75 parts of at least one hydrolytic enzyme, with an enzymatic activity of about 135 CLU to about 1400 CLU, to about 75 parts to about 25 parts of at least one crosslinking enzyme, with an enzymatic activity of about 10 to about 100 TGU. In other embodiments, the enzyme mixture has a weight ratio of about 40 parts to 60 parts of at least one hydrolytic enzyme to about 60 parts to about 40 parts of at least one crosslinking enzyme. In some embodiments, the enzyme mixture has a weight ratio of 50 parts of hydrolytic enzyme to 50 parts of crosslinking enzyme.

[0053] In some embodiments, the enzyme mixture is present in the egg substitute composition in an amount of about 0.1% 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 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%, where 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 colors or coloring agents, flavors or flavoring agents, fiber, bulking agents, emulsifiers, leavening agents and / or other functional ingredients.

[0055] For example, if incorporating the inventive egg substitute composition results in a food product with a color inferior to that desired due to the reduction of egg in the food product, the egg substitute composition and / or Petition 870250073649, dated 08 / 20 / 2025, p. 32 / 91 15 / 30 The adjusted formulation of the food product may include a coloring ingredient. In some embodiments, the additional coloring material is an artificial and / or natural yellow and / or orange color. Additional ingredients that contribute to the yellow and / or orange color may include, but are not limited to, a carotenoid, 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 (Yellow Orange S and FD&C Yellow No. 6 and E110), quinoline yellow (E104), or mixtures thereof.

[0056] Regarding additional fibers and bulking agents, soluble and insoluble fibers may be added to improve the flowability of the egg substitute composition and to improve the textural and sensory properties of the food product. Suitable fibers and bulking agents may include, but are not limited to, inulin, arabinoxylans, psyllium husk, beta-glucan, and / or combinations thereof. In some embodiments, the additional fibers and bulking agents may include cereal fibers, brans such as oat bran, wheat bran, and the like, and / or combinations thereof. Furthermore, mixtures of soluble and insoluble fibers may be used in some embodiments.

[0057] As for emulsifiers (also referred to as emulsifying agents), suitable materials may include polyglycerol esters, sorbitan esters, monoglycerides, mono- and diglycerides, sodium stearoyl lactylate (SSL), lecithin and the like, and / or combinations thereof.

[0058] As for leavening agents, these are materials that can cause food products (especially baked goods) to rise or increase in volume. Suitable leavening agents may include, but are not limited to, sodium bicarbonate (i.e., as in household baking powder, alone or combined 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 of these additional ingredients are included, in some embodiments, the disclosed egg substitute composition is substantially free of fats and oils. That is, in one or Petition 870250073649, dated 08 / 20 / 2025, page 33 / 91 16 / 30 plus variations, the egg substitute composition comprises less than about 3% (w / w) of total fat and oil, preferably less than about 2% (w / w) of total fat and oil, more preferably less than about 1% (w / w) of total fat and oil, and even more preferably about 0% (w / w) of total fat and oil.

[0060] In the same embodiments or in different embodiments, the egg substitute composition is preferably free of emulsifiers (for example, 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) of emulsifiers, preferably less than about 2% (w / w) of emulsifiers, more preferably less than about 1% (w / w) of emulsifiers and even more preferably about 0% (w / w) of emulsifiers.

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

[0062] In some embodiments, the egg substitute composition is preferably free of 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 type), 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. Petition 870250073649, dated 08 / 20 / 2025, p. 34 / 91 17 / 30

[0063] In some embodiments, the egg substitute composition consists essentially of, or even consists of, a legume flour, a soluble vegetable protein, a hydrocolloid and an insoluble vegetable protein.

[0064] In other embodiments, the egg substitute composition consists essentially of, or even consists of, a legume flour, a soluble vegetable protein, a hydrocolloid, an insoluble vegetable protein and an enzyme.

[0065] In other embodiments, the egg substitute composition consists essentially of, or even consists of, a legume flour, a soluble vegetable protein, a hydrocolloid, an insoluble vegetable protein, a hydrolytic enzyme and a crosslinking enzyme.

[0066] In other embodiments, the egg substitute composition consists essentially of, or even consists of, a legume flour, a soluble vegetable protein, a hydrocolloid, an insoluble vegetable protein, a hydrolytic enzyme, a crosslinking enzyme and an additional ingredient chosen from coloring agents, flavoring agents, fibers, bulking agents, emulsifiers, leavening agents or combinations thereof. FOOD PRODUCTS

[0067] In addition to the egg substitute composition described in this document, these inventors have also developed food product compositions that include the egg substitute composition. In some embodiments, a food product comprises from about 0.01% to about 20% of egg substitute composition (% w / w by weight of the food product). In other embodiments, the food product is a baked product and comprises from about 0.01% to about 10% of egg substitute composition (% w / w by weight of flour in the baked product). In still other embodiments of the baked product, the baked product comprises from about 0.25% to about 2.50% of egg substitute composition (% w / w by weight of flour in the baked product).In these food product forms, the egg substitute composition comprises from about 45% to about 70% of a legume flour, from about 10% to about 25% of a soluble vegetable protein, from about 5% to about 15% of a hydrocolloid, and from about 3% to about 17% of an insoluble vegetable protein. Petition 870250073649, dated 08 / 20 / 2025, p. 35 / 91 18 / 30

[0068] In some embodiments, the egg substitute composition is a one-for-one substitute for whole eggs, meaning that the food product formulation simply replaces the egg substitute with the amount of whole egg in the product formulation. This ability to make a one-for-one substitution greatly simplifies the formulation adjustment exercise, as no other changes to the food product formulation are required. Unlike other egg substitutes that require the development of a new food product formulation, the inventive egg substitute described herein can be used as a direct substitute. By using the inventive egg substitute composition as a substitute for whole eggs, the amount of whole eggs can be completely replaced or can be reduced by varying amounts.In some embodiments, the egg substitute composition replaces from about 10% to about 100% of the quantity of whole eggs in the food product. In other embodiments, the egg substitute composition replaces from about 20% to about 50% of the quantity of whole eggs in the food product. This flexibility to use the inventive egg substitute composition as a total or partial replacement for whole eggs in the food product allows, at any time, adjustments to the recipe cost based on the relative cost of whole eggs.

[0069] Non-limiting examples of food products that may benefit from this direct substitution benefit may include baked goods and sweet baked goods, such as, but not limited to, muffins, croissants, sweet breads, rolls, snack cakes, savory biscuits, donuts, cookies, biscuits, cupcakes, brownies, cakes, including sheet cakes, pound cakes, sponge cakes, chiffon cakes, cheesecakes, fruitcakes, layer cakes, gingerbread cakes and the like, pancakes, breads, waffles, baked goods, pies, tarts, scones, pretzels and the like.

[0070] As used in this document, the term whole egg refers to egg products as described in 21 CFR §160.105, §160.110 and §160.115, or combinations thereof. Food products including the inventive egg substitute composition may have sensory properties that are not significantly different from food products containing whole egg. Petition 870250073649, dated 08 / 20 / 2025, p. 36 / 91 19 / 30 whole eggs, as measured by sensory testing. Sensory testing may include typical difference tests such as duo-trio tests, triangle tests, 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 gives structure to the food product. Food products, such as baked breads, have better bread height and / or bread volume compared to other egg substitutes. Food products, such as baked sweet products, exhibit better air cell size, cake height and / or cake volume compared to other egg substitutes. It should be noted that these properties are similar to the results achieved with real eggs.

[0072] In some embodiments, another advantageous property conferred to food products by the egg substitute composition is that of gas retention and textural attributes, such as desirable elasticity, including bakery products such as breads and sweet baked goods such as various types of cakes, including, but not limited to, sponge cakes, chiffon cakes, cheesecakes, sheet cakes, fruit cakes, layer cakes and / or gingerbread cakes. Methods of preparation and use of egg substitute compositions.

[0073] In some embodiments, these inventors have developed a method of preparing an egg substitute, wherein the method comprises mixing legume flour, soluble vegetable protein, hydrocolloid, insoluble vegetable protein, any enzymes and any additional ingredients until homogeneous.

[0074] In one or more embodiments, this method involves combining about 45% to about 70% of a legume flour, about 10% to about 25% of a soluble vegetable protein, about 5% to about 15% of a hydrocolloid, and about 3% to about 17% of an insoluble vegetable protein in a mixer (preferably a dry powder mixer), and mixing until homogeneous. In some embodiments, a mixture of enzymes, a hydrolytic enzyme, a crosslinking enzyme, and / or additional ingredients may be added to the mixture. These ingredients Petition 870250073649, dated 08 / 20 / 2025, p. 37 / 91 20 / 30 additional ingredients may include colors, flavors, fibers, bulking agents, emulsifiers, leavening agents, and / or other functional ingredients. In some embodiments, the dry mixing step may include the use of various types of dry powder mixing equipment, including, but not limited to, V-mixers, ribbon mixers, paddle mixers, and the like. In some embodiments, the mixing of the powders may be done through a batch process, while in other embodiments, the mixing of the powders may be a continuous process.

[0075] In some embodiments, the inventive methods may include a method of adjusting a food formulation comprising the steps of replacing an amount of whole egg in a food formulation with an equal amount of an egg substitute composition comprising from about 45% to about 70% of a legume flour, from about 10% to about 25% of a soluble vegetable protein, from about 5% to about 15% of a hydrocolloid and from about 3% to about 17% of an insoluble vegetable protein, wherein all percentages are w / w by weight of the egg substitute composition.

[0076] In some embodiments, a method of preparing a food product includes adding from about 0.01% to about 20% w / w by weight of the food product of an egg substitute composition comprising from about 45% to about 70% of a legume flour, from about 10% to about 25% of a soluble vegetable protein, from about 5% to about 15% of a hydrocolloid and from about 3% to about 17% of an insoluble vegetable protein, wherein all percentages of the egg substitute composition are w / w by weight of the egg substitute composition for a food formulation without whole eggs. In some forms, the food formulation includes a muffin, a croissant, a biscuit, a cookie, a cupcake, a brownie, a cake, a pancake, a bread, a waffle, a baked product, a pie, a tart, a cookie, a pretzel, or combinations thereof.In some embodiments, the method of preparing a food product does not require any change in the process when using the inventive egg substitute compared to when using whole eggs.

[0077] In some embodiments, a method of preparing a food product involves replacing a portion of about 10% to about 100% Petition 870250073649, dated 08 / 20 / 2025, p. 38 / 91 21 / 30 of the quantity of whole egg in the food product formulation is replaced by an egg substitute composition comprising from about 45% to about 70% of a legume flour, from about 10% to about 25% of a soluble vegetable protein, from about 5% to about 15% of a hydrocolloid and from about 83% to about 17% of an insoluble vegetable protein, where all percentages are w / w by weight of the egg substitute composition. General

[0078] The terms comprehends, comprehending, includes, including, with and their conjugates mean including, but not limited to.

[0079] For the ranges described in this document, it should be understood that the range-format description is merely for convenience and brevity and should not be interpreted as an inflexible limitation to the scope of the invention. Consequently, the description of a range should be considered as specifically disclosing all possible sub-ranges, as well as individual numerical values ​​within that range. For example, the description of a range, such as 1 to 6, should be considered as specifically disclosing sub-ranges 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, for example 1, 2, 3, 4, 5 and 6. This applies regardless of the width of the range.

[0080] As used in this document, the term method refers to ways, means, techniques and procedures for performing a particular task, including, but not limited to, ways, means, techniques and procedures known to those skilled in the art or readily developed from ways, means, techniques and procedures known to those skilled in the art. EXAMPLES

[0081] Reference is now made to the following Examples which, together with the descriptions above, illustrate some embodiments of the invention in a non-limiting manner. EXAMPLE 1 Egg substitute mixes for bread Table 1 — Egg substitute compositions for breads Petition 870250073649, dated 08 / 20 / 2025, page 39 / 91 22 / 30 Ingredient 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 quantities are % w / w by weight of the composition, egg substitute.

[0082] Mixtures 1 to 4 are prepared by adding the required amount of each material to a Hobart mixing bowl and mixing at low speed for 5 minutes or until homogeneous, resulting in a loose beige powder. EXAMPLE 2 Food product of the bread type, including egg substitute compositions. Table 2 - Brioche-style hamburger bun Ingredients % of baker's Bread flour 100.00% Granulated sugar 13.00% Salt 2.00% Calcium propionate 0.25% Soybean oil 3.00% Wheat gluten 2.50% Egg substitute mixes 1 to 4 or dehydrated whole egg 2.25% Dried whey mixture 1.00% Compressed yeast 7.00% Butter 6.20% Dough conditioning additive 0.06% Petition 870250073649, dated 08 / 20 / 2025, page 40 / 91 23 / 30 Anti-hardening additive 0.25% Ascorbic acid 0.0075% Water 61.00%

[0083] Work instructions 1. Add all ingredients to the McDuffy mixer set to 19°C. 2. Mix at speed 1 for 1 minute. 3. Mix at the second speed for approximately 13 minutes, until the dough is fully developed. 4. Divide the dough into pieces of approximately 60 to 65 grams. 5. Place in a hamburger bun pan. 6. Taste at approximately 105°F (40.6°C) and 80% RH for 60 minutes. 7. Bake at 425°F (218.3°C) for 12 minutes. 8. Chill for 30 minutes, then bag.

[0084] Samples of brioche-style hamburger buns are prepared using Mixtures 1 to 4 and compared with the same brioche-style hamburger bun dough using dehydrated whole egg. For brioche-style hamburger bun doughs that appear too dry, additional water may be added in amounts of 0.5 to 0.7% of the amount of egg substitute mixture added (w / w by weight of flour). All samples perform similarly in terms of processing and organoleptic evaluations, thus demonstrating that the inventive egg substitute compositions are suitable substitutes for dried whole egg. EXAMPLE 3 Egg substitute mixes for sweet products Table 3 — Egg substitute compositions for baked sweet products Ingredient Mixture 5 Mixture 6 Mixture 7 Mixture 8 Broad bean flour 60 60 6 Petition 870250073649, dated 08 / 20 / 2025, p. 41 / 91 24 / 30 Chickpea flour 65 55 Wheat flour 9 10 Pea protein 20 15 Rice protein 20 18 Xanthan gum 4 5 10 Guar gum 2 4 CMC 5 10 Gluten 5 5 5 7 All quantities are % w / w by weight of the egg substitute composition.

[0085] Mixtures 5 to 8 are prepared by adding each quantity of material to a Hobart mixing bowl and mixing at low speed for 5 minutes or until homogeneous, resulting in a loose beige powder. EXAMPLE 4 Sweet mini-muffin-type food products with egg substitute mixes. Table 4 — Mini-muffin Ingredient % by weight Cake flour 16.43 Granulated sugar 17.46 Muffin base 10 2.01 10.27 Sorbic acid 0.21 Potassium sorbate 0.10 Ultra Fresh Sweet 2902 0.160 Egg substitute mixes 5 to 8 1.85 Water for mixes 5 to 8 5.55 Dehydrated whole egg 11.10 Corn syrup 4.11 Glycerin 3.08 Soybean oil 17.97 Soft Touch3 0.92 Water Petition 870250073649, dated 08 / 20 / 2025, p. 42 / 91 25 / 30 from stage 2 10.79 Total 100 1. This cake mix is ​​available at Corbion. 2. This anti-hardening enzyme blend is available at Corbion. 3. This emulsifier is available at Corbion.

[0086] Mixing and baking instructions: 1. Add soybean oil, glycerin, corn syrup, Soft Touch, and water to the mixing bowl, and mix until smooth. 2. Add the dry ingredients to the bowl. Mix for 1 minute on speed 1, then for 1 minute on speed 2. 3. Add the water from stage 2 while mixing for 1 minute at speed 1, scrape well, and then mix for 2 minutes at speed 1. 4. Pour into suitable molds and bake at 350°F (176.7°C) until cooked through.

[0087] The use of Mixtures 5 to 8 allows a 40% reduction in the amount of whole egg. EXAMPLE 5 Sweet food product, cake-like, with egg substitute mixes. Table 5 — Cake Ingredient % by weight Granulated sugar 27.00 Vanilla cake base1 5.00 Cake flour 21.00 Egg substitute mixes 5 to 8 1.40 Water for mixes 5 to 8 4.20 Stage 1 water 7.70 Dehydrated whole egg 8.40 Soybean oil 14.50 Vanlite2 0.80 Water Petition 870250073649, dated 08 / 20 / 2025, p. 43 / 91 26 / 30 from stage 2 10.00 Total 100 1This cake base mix is ​​available at Corbion. 2This emulsifier is available at Corbion.

[0088] Mixing and baking instructions: 1. Add the oil, water from stage 1, egg substitute mixture, water from the egg substitute mixture, and the emulsifier to the mixing bowl, and mix until smooth. Add the remaining dry ingredients to the bowl. 2. Mix for 1 minute at speed 1, then for 1 minute at speed 2. 3. Add the water from stage 2 and mix for 1 minute at speed 1, then for 3 minutes at speed 2. Scrape the bowl well. 4. Mix for 3 minutes at the lowest speed. 5. Pour into suitable molds and bake at 350°F (176.7°C) until cooked through. EXAMPLE 6 Egg substitute mixtures with enzyme mixtures Table 6 — Egg substitute compositions for baked sweet products Ingredient Mixture 91 Mixture 10 Mixture 11 Mixture 12 Fava bean flour 54 58 5.8 Chickpea flour 64.7 52 Wheat flour 8.2 8 Pea protein 17 13 Rice protein 20 18 Petition 870250073649, dated 08 / 20 / 2025, p. 44 / 91 27 / 30 Xanthan gum 4 5 9.6 Guar gum 2 4 CMC 5 10 VERNON TG2 0.3 0.3 0.6 0.2 CAKEZYME Sublime3 0.3 0.7 0.4 0.5 Psyllium husk powder 2 1 1.5 Inulin 1 2 0.5 EMPLEX4 0.2 0.3 Lecithin 0.4 0.5 Gluten 9 5 8 7 1All quantities are % w / w by weight of the egg substitute composition.2This transglutaminase is available from AB Enzymes.3This phospholipase is available from DSM. 4This emulsifier is available from Corbion.

[0089] Mixtures 9-12 are prepared by adding the required amount of each material to a Hobart mixing bowl and mixing at low speed for 5 minutes or until homogeneous, resulting in a loose beige powder. EXAMPLE 7 Mini-muffin type food product with egg substitute mixes containing enzymes. Table 7 — Mini-muffin Ingredient % by weight Cake flour 16.43 Granulated sugar 17.46 Muffin base 10 2.01 10.27 Sorbic acid 0.21 Potassium sorbate 0.10 Ultra Fresh Sweet 2902 0.160 Petition 870250073649, dated 08 / 20 / 2025, p. 45 / 91 28 / 30 Egg substitute composition mixtures 9 to 12 1.85 Water for Mixtures 9 to 12 5.55 Dehydrated whole egg 11.10 Corn syrup 4.11 Glycerin 3.08 Soybean oil 17.97 Soft Touch3 0.92 Stage 2 water 10.79 Total 100 1. This cake mix is ​​available at Corbion. 2. This anti-hardening enzyme blend is available at Corbion. 3. This emulsifier is available at Corbion.

[0090] Mixing and baking instructions: 1. Add soybean oil, glycerin, corn syrup, Soft Touch, and water to the mixing bowl, and mix until smooth. 2. Add the dry ingredients to the bowl. Mix for 1 minute on speed 1, then for 1 minute on speed 2. 3. Add the water from stage 2 while mixing for 1 minute at speed 1, scrape well, and then mix for 2 minutes at speed 1. 4. Pour into suitable molds and bake at 350°F (176.7°C) until cooked through.

[0091] Using mixtures 9 to 12 allows for a 50% reduction in the amount of whole egg. EXAMPLE 8 Food product of the cake type with egg substitute mixtures containing enzymes. Table 8 — Cake Ingredient % by weight Granulated sugar 27.00 Vanilla cake base 1 5.00 Petition 870250073649, dated 08 / 20 / 2025, p. 46 / 91 29 / 30 Cake flour 21.00 Egg substitute mixes 9 to 12 1.75 Water for mixes 9 to 12 5.25 Stage 1 water 7.70 Dehydrated whole egg 7.00 Soybean oil 14.50 Vanlite2 0.80 Stage 2 water 10.00 Total 100 1This cake base mix is ​​available at Corbion. 2This emulsifier is available at Corbion.

[0092] Mixing and baking instructions: 1. Add the oil, water from stage 1, egg substitute mixture, water from the egg substitute mixture, and the emulsifier to the mixing bowl, and mix until smooth. Add the remaining dry ingredients to the bowl. 2. Mix for 1 minute at speed 1, then for 1 minute at speed 2. 3. Add the water from stage 2 and mix for 1 minute at speed 1, then for 3 minutes at speed 2. Scrape the bowl well. 4. Mix for 3 minutes at the lowest speed. 5. Pour into suitable molds and bake at 350°F (176.7°C) until cooked through.

[0093] The use of mixtures 9 to 12 allows a 50% reduction in the amount of whole egg.

[0094] Although the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Consequently, it is intended to cover all such alternatives, modifications Petition 870250073649, dated 08 / 20 / 2025, page 47 / 91 30 / 30 and variations that fall within the spirit and broad scope of the appended claims.

[0095] All publications, patents, and patent applications mentioned in this descriptive report are incorporated herein in their entirety by reference in the descriptive report, in the same manner as if each individual publication, patent, or patent application were specifically and individually indicated for incorporation herein by reference. Furthermore, the citation or identification of any reference in this application shall not be construed as an admission that such reference is available as prior art to the present invention. Where section headings are used, they shall not be construed as necessarily limiting. Petition 870250073649, dated 08 / 20 / 2025, page 48 / 91

Claims

1 / 6 CLAIMS 1. EGG SUBSTITUTE COMPOSITION, characterized by comprising from about 45% to about 70% of a legume flour, from about 10% to about 25% of a soluble vegetable protein, from about 5% to about 15% of a hydrocolloid and from about 3% to about 17% of an insoluble vegetable protein, wherein all percentages are w / w by weight of the egg substitute composition.

2. COMPOSITION, according to claim 1, characterized by further comprising a mixture of enzymes.

3. COMPOSITION, according to claim 2, characterized in that the enzyme mixture is present in an amount of about 0.1% to about 1.0% w / w by weight of the egg substitute composition.

4. COMPOSITION, according to any one of claims 2 to 3, characterized in that the enzyme mixture may include a hydrolytic enzyme, a crosslinking enzyme, or combinations thereof.

5. COMPOSITION, according to claim 4, characterized in that the hydrolytic enzyme may include a lipase, a phospholipase, an amylase, a xylanase, a cellulase or combinations thereof.

6. COMPOSITION, according to claim 4, characterized in that the crosslinking enzyme may include a transglutaminase.

7. COMPOSITION, according to any one of claims 1 to 6, characterized in that the legume flour includes lentil flour, broad bean flour, chickpea flour, fava bean flour, black bean flour, red bean flour, white bean flour, common bean flour, mung bean flour, lima bean flour, azuki bean flour or combinations thereof.

8. COMPOSITION, according to claim 7, characterized in that the chickpea flour has a protein content of about 15% to about 20% w / w by weight of chickpea flour.

9. COMPOSITION, according to any one of claims 7 to 8, characterized in that the chickpea flour has a total carbohydrate content of about 60% to about 85% w / w by weight of the chickpea flour.

10. COMPOSITION, according to any one of claims 7 to 9, characterized in that the chickpea flour has a soluble fiber content of about 5% to about 10% w / w by weight of the chickpea flour.

11. COMPOSITION, according to any one of claims 1 to 10, characterized in that the soluble vegetable protein includes a rice protein, a pea protein, a charantia protein, a walnut protein, a corn protein, a mung bean protein, or combinations thereof.

12. COMPOSITION, according to any one of claims 1 to 11, characterized in that the soluble vegetable protein has a protein content of at least 75%.

13. COMPOSITION, according to any one of claims 1 to 12, characterized in that the soluble vegetable protein has a viscosity of less than about 550 cps.

14. COMPOSITION, according to any one of claims 1 to 13, characterized in that the hydrocolloid may include xanthan gum, alginate gum, carboxymethylcellulose, carrageenan gum, guar gum, agar gum or combinations thereof.

15. COMPOSITION, according to claim 14, characterized in that the carboxymethylcellulose has a degree of substitution of about 0.5 to about 1.

16. COMPOSITION, according to any one of claims 14 to 15, characterized in that the carboxymethylcellulose has a viscosity of about 1300 to about 3500 cps.

17. COMPOSITION, according to any one of claims 1 to 16, characterized in that the insoluble vegetable protein is derived from wheat flour, rye flour, corn flour, barley flour, quinoa flour, amaranth flour or combinations thereof. Petition 870250073649, dated 20 / 08 / 2025, p. 50 / 91 3 / 6 18. COMPOSITION, according to any one of claims 1 to 17, characterized in that the insoluble vegetable protein is wheat gluten.

19. COMPOSITION, according to claim 18, characterized in that the wheat gluten has a water-binding capacity of about 1 to about 2 mL / g.

20. COMPOSITION, according to any one of claims 18 to 19, characterized in that the wheat gluten has a protein content of about 65% to about 80% w / w by weight of wheat gluten.

21. COMPOSITION, according to any one of claims 1 to 20, characterized in that the weight ratio between the legume flour and the insoluble vegetable protein is from about 2.3 to about 4:

1.

22. COMPOSITION, according to any one of claims 1 to 21, characterized in that the egg substitute is in powder form.

23. METHOD OF PREPARING AN EGG SUBSTITUTE COMPOSITION, characterized by comprising adding about 45% to about 70% of a legume flour, about 10% to about 25% of a soluble vegetable protein, about 5% to about 15% of a hydrocolloid and about 3% to about 17% of an insoluble vegetable protein to a dry powder mixer, and mixing until homogeneous.

24. FOOD PRODUCT, characterized by comprising from about 0.01% to about 20% of an egg substitute composition comprising from about 45% to about 70% of a legume flour, from about 10% to about 25% of a soluble vegetable protein, from about 5% to about 15% of a hydrocolloid and from about 3% to about 17% of an insoluble vegetable protein.

25. METHOD OF ADJUSTING A FOOD FORMULATION, characterized by comprising the steps of replacing a quantity of whole egg in the food formulation with an equal quantity of an egg substitute composition comprising from about 45% to about 70% of a legume flour, from about 10% to about 25% of a soluble vegetable protein, from about 5% to about 15% of a hydrocolloid and from about 3% to about 17% of an insoluble vegetable protein, wherein all percentages are w / w by weight of the egg substitute composition.

26. EGG SUBSTITUTE COMPOSITION, characterized by comprising at least about 45% of legume flour, a soluble vegetable protein, an insoluble vegetable protein and a hydrocolloid, wherein all percentages are w / w by weight of the egg substitute composition.

27. COMPOSITION, according to claim 26, characterized in that the soluble vegetable protein and the insoluble vegetable protein are present in a weight ratio between the soluble vegetable protein and the insoluble vegetable protein of about 9:1 to about 0.5:

1.

28. COMPOSITION, according to any one of claims 26 to 27, characterized in that the legume flour and the soluble vegetable protein are present in a weight ratio between the legume flour and the soluble vegetable protein of about 0.5:1 to about 10:

1.

29. COMPOSITION, according to any one of claims 26 to 28, characterized in that the legume flour and the insoluble vegetable protein are present in a weight ratio between the legume flour and the insoluble vegetable protein of about 3:1 to about 15:

1.

30. COMPOSITION, according to any one of claims 26 to 29, characterized in that the legume flour is chosen from lentil flour, broad bean flour, chickpea flour, fava bean flour, black bean flour, red bean flour, white bean flour, common bean flour, mung bean flour, lima bean flour, azuki bean flour or combinations thereof.

31. COMPOSITION, according to any one of claims 26 to 30, characterized in that the soluble vegetable protein is selected from rice protein, pea protein, charantia protein, walnut protein, corn protein, mung bean protein or combinations thereof.

32. COMPOSITION, according to any one of claims 26 to 31, characterized in that the insoluble protein is derived from Petition 870250073649, dated 20 / 08 / 2025, page 52 / 91 5 / 6 wheat flour, rye flour, corn flour, barley flour, quinoa flour, amaranth flour or combinations thereof.

33. COMPOSITION, according to any one of claims 26 to 32, characterized in that the hydrocolloid is chosen from xanthan gum, alginate gum, carboxymethylcellulose, carrageenan gum, guar gum, agar gum or combinations thereof.

34. COMPOSITION, according to claim 26, the egg substitute composition being characterized by consisting essentially of a legume flour, a soluble vegetable protein, a hydrocolloid, an insoluble vegetable protein and, optionally, an enzyme.

35. COMPOSITION, according to claim 26, the egg substitute composition being characterized by consisting essentially of a legume flour, a soluble vegetable protein, a hydrocolloid, an insoluble vegetable protein and, optionally, one or more of a hydrolytic enzyme, a crosslinking enzyme, a coloring agent, a flavoring agent, fiber, a bulking agent, an emulsifier, a leavening agent or combinations thereof.

36. METHOD OF FORMING A FOOD PRODUCT, the method being characterized by comprising mixing an egg substitute composition as defined in any one of claims 26 to 35 with other ingredients to form the food product.

37. METHOD, according to claim 36, characterized in that the food product is selected from the group consisting of muffins, croissants, sweet breads, rolls, snack cakes, savory biscuits, donuts, cookies, biscuits, cupcakes, brownies, cakes, pancakes, breads, waffles, pastry products, pies, tarts, scones and pretzels.

38. FOOD PRODUCT, characterized by comprising an egg substitute composition, as defined in any one of claims 26 to 35.

39. PRODUCT, according to claim 38, the food product being characterized by being selected from the group consisting of muffins, croissants, sweet breads, rolls, snack cakes, savory biscuits, Petition 870250073649, dated 20 / 08 / 2025, page 53 / 91 6 / 6 donuts, biscuits, cookies, cupcakes, brownies, cakes, pancakes, breads, waffles, pastry products, pies, tarts, scones and pretzels. Petition 870250073649, dated 20 / 08 / 2025, page 54 / 91