Plant-based egg substitute

Abstract

The present invention relates to an egg substitute and a method for its production, and to a composition comprising the egg substitute. More specifically, the present invention relates to a composition comprising legume albumin and pregelatinized starch.

Description

Technical Field

[0001] The present invention relates to an egg substitute and a method for its production, and to compositions comprising the egg substitute, mainly dedicated to the food sauce industry, and more particularly to mayonnaise. Background Art

[0002] Eggs are well-known foods in the food industry. The egg ingredients market has been estimated at $6 billion worldwide and continues to grow. Eggs have a high nutritional value and are thus an essential component in a wide range of food products, including but not limited to bread, cakes, cookies such as muffins or scones, soufflés, pasta, sauces, pastry creams and ice cream.

[0003] However, eggs have many drawbacks. They contain high levels of cholesterol and saturated fat, which increase the risk of cardiovascular disease and obesity. Other consumers wish to avoid egg-based products due to food allergies or other dietary restrictions. Finally, some consumers do not wish to eat eggs for religious or ethical reasons. In addition, the microbiological quality of eggs is sometimes poor in many countries (e.g., in Russia).

[0004] To address these issues, agro-food research has been working for many years on plant-based egg substitutes. This substitute must be environmentally friendly and have a low allergenic response in order to be able to effectively respond to these challenges. Therefore, soy-based solutions should be avoided.

[0005] There are solutions such as those disclosed in patent application WO2014001016 (which discloses an emulsion containing gelatinized starch, legume cereal albumin and non-starch polysaccharides with a low charge density) or application WO2014001030 (which discloses an emulsion containing gelatinized starch, legume cereal albumin and a polysaccharide thickener), but they use complex formulations containing more than two compounds. In addition, the non-starch polysaccharides they use are a drawback for some consumers who prefer a simplified ingredient list involving the lowest possible number of compounds.

[0006] Reference may be made to patent application WO2013067453, which proposes a multifunctional composition that can be used as a whole egg substitute. In a preferred aspect, the composition taught in this document comprises (i) yellow pea flour, and (ii) modified starch, in a weight ratio ranging from 7:3 to 3:7, and wherein the composition provides binding, humectant, leavening and / or emulsifying properties similar to those of eggs. In particular, Examples 7, 8 and 9 of this application present mixtures of pea protein and modified starch to replace egg yolks in mayonnaise.

[0007] For effectiveness, it is recommended to rehydrate the protein in water for up to 24 hours before use. Figure 11 of this application illustrates the impact of such hydration. In fact, after one hour of hydration, the firmness of the mayonnaise (measured by the distance traveled using a consistometer) is similar to that of mayonnaise obtained without hydration. According to the figure, at least 3 hours of hydration are required to start seeing a firmer texture (shorter distance). This hydration is an additional step that imposes an extra cost on the users of these solutions. Therefore, it is a major barrier to the use of these solutions and the cost of competing finished products. In addition, extra water is used. Finally, the waiting time in the hydration medium remains a major risk of microbial contamination in the agro-food industry.

[0008] The applicant is working to solve these problems. This work has resulted in a composition according to the invention, characterized in that it comprises legume albumins, preferably selected from the list comprising peas and broad beans, and pregelatinized starch, the respective weight ratios of which are included between 0.9:0.1 and 0.6:0.4, preferably included between 0.8:0.2 and 0.7:0.3, and even more preferably 0.75:0.25. The invention also relates to a method for producing the composition according to the invention, as well as to its various industrial uses.

[0009] The invention will be better understood with the aid of the following description. Summary of the Invention

[0010] The invention is first embodied in a composition comprising legume albumins and pregelatinized starch, the respective weight ratios of which are included between 0.9:0.1 and 0.6:0.4, preferably included between 0.8:0.2 and 0.7:0.3, and even more preferably 0.75:0.25, and the composition does not contain any non-starch polysaccharides.

[0011] The invention also relates to a method for producing the composition, the method comprising the following steps:

[0012] - providing legume albumins,

[0013] - providing pregelatinized starch

[0014] - mixing the two compounds.

[0015] Finally, the invention also relates to the use of a composition comprising legume albumins and pregelatinized starch in the field of human food or animal feed.

[0016] The invention will be better understood with the aid of the following detailed description. Detailed Description

[0017] The present invention is first embodied in a composition comprising legume albumin and pregelatinized starch, the respective weight ratios of the legume albumin and the pregelatinized starch being included between 0.9:0.1 and 0.6:0.4, preferably included between 0.8:0.2 and 0.7:0.3, and even more preferably 0.75:0.25, and the composition not containing any non-starch polysaccharides.

[0018] "Ratio" is to be understood as meaning the respective proportion (by weight) of each component (i.e. albumin and starch). For better understanding, a ratio of 1:0 means a composition containing only albumin and a ratio of 0.5:0.5 means a composition containing equal amounts of albumin and starch.

[0019] As will be illustrated below, the use of legume albumin, preferably pea or broad bean albumin, provides a key competitive advantage to food producers seeking alternatives for egg yolk. The solution disclosed in patent application WO2013 / 067453 is a composition comprising yellow pea flour and modified starch, the weight ratio of which is included between 7:3 and 3:7 (see paragraph 15). From Examples 7 and 8, it is understood that the yellow pea flour is preferably a yellow pea isolate with a protein content of 80%, most probably the globulin fraction sold under the brand name or The preferred modified starch is pregelatinized starch. In this case, the preferred ratio is 50:50 or 59:41. Figure 11 shows that a minimum hydration of 3 hours is necessary before achieving a firmer consistency, similar to the consistency obtained with egg yolk.

[0020] In the context of this product, it is clearly described that rehydration is necessary before use. Paragraph 156 of this application specifies that this rehydration takes 24 hours. Figure 11 shows that a minimum hydration of 3 hours is necessary before achieving a firmer consistency, similar to the consistency obtained with egg yolk.

[0021] In the context of our invention, this rehydration differs by choosing legume albumin, preferably pea or broad bean, and by a higher protein ratio, such that the same result as with egg yolk can be obtained by rehydrating the albumin previously for up to 15 minutes. This is a crucial advantage for mayonnaise manufacturers, for example, because rehydration times of 3 hours or even 24 hours can have serious technical and economic consequences.

[0022] The term "protein" as used in this application shall be understood to mean a macromolecule formed by one or more polypeptide chains, the one or more polypeptide chains being composed of a series of amino acid residues bonded to each other by peptide bonds. In the specific context of pea protein, the protein is more specifically composed of globulins (about 50%-60% of pea protein) and albumins (20%-25%). In the specific context of the present invention, "protein" shall be understood to mean pea albumin. For the purposes of the present invention, the protein is separated from other components (such as starch and fiber) of the plant source from which it is extracted. Preferably, "protein" shall be understood to mean a protein concentrate or protein isolate having a corresponding protein content of at least 50% and 70% on a dry basis.

[0023] "Albumin" as used in this application is understood to mean a family of proteins that are soluble in water and moderately soluble in saline solutions. Albumins present in a mixture can be identified by electrophoresis or chromatography. A preferred method is described in the article "Peptide and protein molecular weight determination by electrophoresis using a high-molarity tris buffer system without urea." (Fling SP, Gregerson DS, Anal. Biochem. 1986; 155:83–88). The albumin in the present invention is preferably extracted from legumes, even more preferably from peas or fava beans. Of particular interest are pea albumins that are extracted, for example, during the aqueous fractionation of the various components of peas, where fibers, starch, and globulin-type proteins are removed (see, for example, the applicant's patent applications EP1400537 and EP3614856).

[0024] "Legume" or "bean" as used in this application shall be understood to refer to the family of dicotyledonous plants of the order Fabales. This is one of the largest families of flowering plants, second only to the Orchidaceae and Asteraceae in terms of the number of species. It contains approximately 765 genera, bringing together more than 19,500 species. Several legumes are important crop plants, such as soybeans, kidney beans, peas, chickpeas, fava beans, peanuts, cultivated lentils, cultivated alfalfa, various clovers, horse beans, carob beans, liquorice, and lupins. In the present invention, legume shall be more specifically understood to mean peas or fava beans.

[0025] According to a preferred embodiment of the present invention, the composition according to the present invention comprises legume albumin, the legume being selected from the list comprising peas and fava beans, preferably peas.

[0026] The term "pea" is considered in this text for its broadest accepted use and, in particular, includes all varieties of "smooth peas" and "wrinkled peas" as well as all mutant varieties of "smooth peas" and "wrinkled peas", regardless of the use for which the variety is normally intended (human food, animal feed and / or other uses). The term "pea" in this application includes pea varieties belonging to the Pisum genus, more specifically to Pisum sativum and Triticum aestivum. The mutant varieties are in particular those named "mutant r", "mutant rb", "mutant rug 3", "mutant rug 4", "mutant rug 5" and "mutant lam", as described by C-L HEYDLEY et al. in the article entitled "Developing novel peastarches", Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pages 77-87.

[0027] "Broad bean" is intended to denote an annual plant of the broad bean species, belonging to the leguminous plants family of the Leguminosae family, Papilionoideae subfamily, Vicieae tribe. A distinction is made between minor varieties and major varieties. In the context of the present invention, both wild-type varieties and those obtained by genetic engineering or variety selection are excellent sources.

[0028] "Pre-gelatinized starch" should be understood in the context of the present invention to mean starch modified by physical, mechanical or chemical treatment, preferably physical, which gives the ability to generate viscosity when it is added cold to a liquid formulation.

[0029] In the context of the present invention, "pre-gelatinized starch" refers to starch that has been made "water-soluble", in other words, starch having a soluble fraction of at least equal to 5% by weight in demineralized water at 20 °C and with mechanical stirring for 24 hours. This soluble fraction is preferably greater than 20% by weight, or more preferably greater than 50% by weight, or most preferably greater than or equal to 70%. Of course, water-soluble starch can be completely soluble in demineralized water, then the soluble fraction is greater than 90% and can approach 100%.

[0030] Water-soluble starch preferably has a low water content, generally less than 10% by weight, especially less than 5% by weight.

[0031] Such starches generally have a starch crystallinity of less than 15%, generally less than 5% and most commonly less than 1%, or even zero. By way of example, mention may be made of products manufactured and sold by the applicant under the trade name manufactured and sold.

[0032] The pregelatinized starch can also be made from starch that has partially retained its original granular form, obtained by atomized cooking and commonly known as GCWS (granular cold water soluble) starch.

[0033] Pregelatinized starch is usually prepared by thermal, chemical or mechanical techniques, which may cause simple swelling, partial decomposition or even complete dissolution of the starch granules, making them water-soluble according to the so-called cold method, i.e., by dispersing in water at a water temperature below 45°C, preferably below 35°C and even more preferably close to ambient temperature, i.e., 20°C + / - 5°C.

[0034] The starch source is selected from any currently available source and includes pregelatinized starch derived from corn, potato, wheat, rice, pea, oat, lentil, broad bean, horse bean, kidney bean, chickpea or combinations thereof.

[0035] The preferred modification treatment involves heating the starch before drying, preferably using a drying drum, atomization or even extrusion, and even more preferably by passing through a drying drum. It is known that starch gelatinizes by decomposing starch granules under the combined action of moisture, temperature and pressure. Pregelatinized starch has the advantage of being able to disperse in cold water, which enables it to be used, for example, in instant food preparation. These starches are well known in the prior art. The preferred technique for obtaining pregelatinized starch is the technique of cooking / drying a starch suspension in an aqueous medium, such as in particular atomization, drum cooking or extrusion. Using a heat exchanger for autoclaving or indirect heating is also a viable cooking method and tends to produce a complex colloidal dispersion consisting of intact, fragmented and swollen granules. Example methods for preparing such starches can be found in the literature US 3086890, US 3607394 or other FR2 822 471.

[0036] Preferably, the pregelatinized starch is derived from waxy starch, i.e., rich in amylopectin and low in amylose. It can in particular be waxy starch from corn, potato or rice, preferably waxy corn.

[0037] The pregelatinized starch may or may not be modified before or after applying the cooking / drying treatment described above. In terms of modification, it can involve one or more modifications by physical, physicochemical, chemical or enzymatic means. It can in particular be dextrinization, acid or enzymatic hydrolysis, carboxymethylation, hydroxypropylation, hydroxyethylation, acetylation, octenyl succinylation, cationization, reticulation, grafting treatment. Preferably, the pregelatinized starch is selected from modified starches, especially dextrinized, hydrolyzed, carboxymethylated, hydroxypropylated, acetylated, octenyl succinate or cationic pregelatinized starches. More preferably, the pregelatinized starch is selected from carboxymethylated, hydroxypropylated, acetylated, octenyl succinate pregelatinized starches.

[0038] Preferably, the pregelatinized starch according to the present invention is obtained from waxy maize starch and undergoes chemical acetylation modification.

[0039] In particular, non-ionic pregelatinized starch is preferred, and especially those from the range purchased by the applicant under the brand name Those. Examples of such most preferred starches are, for example, CH40.

[0040] In the present application, "non-starch polysaccharides" should be understood to mean polymers belonging to the carbohydrate family, other than starch, amylose, amylopectin, and their mixtures. The monosaccharides constituting such "non-starch polysaccharides" contain not only glucose, and the glycosidic bonds are not only α1,4 and / or α1,6 bonds. Without limitation, such non-starch polysaccharides are, for example, pectin, xanthan gum, alginate, or agar.

[0041] According to a preferred embodiment, the emulsifying activity of the legume albumin according to the present invention is greater than 600 ml of corn oil / gram of albumin, preferably greater than 800 ml of corn oil / gram of albumin, and even more preferably greater than 1000 ml of corn oil / gram of albumin.

[0042] Preferably, the legume albumin according to the present invention is pea albumin.

[0043] "Emulsifying activity" is defined as the maximum amount of oil that can be dispersed in an aqueous solution containing a limited amount of emulsifier before the emulsion breaking or inversion stage (Sherman, 1995). To quantify it, the applicant has developed a test for its easy, rapid, and reproducible quantification.

[0044] - Disperse 0.2 g of the product sample in 20 mL of water

[0045] - Homogenize the solution at 9,500 rpm for 30 seconds using an Ultraturax IKA T25

[0046] - Add 20 mL of corn oil under homogenization under the same conditions as in step 2 above.

[0047] - Centrifuge at 3,100 g for 5 minutes

[0048] ○ If a good emulsion is obtained, repeat the test at point 1, increasing the amounts of water and corn oil by 50%.

[0049] ○ If a poor emulsion (phase shift) is obtained, repeat the test at point 1, reducing the amounts of water and corn oil by 50%.

[0050] - Iteratively determine the maximum amount of oil that can be emulsified (Qmax, in mL).

[0051] - Thus, the emulsifying capacity is the maximum amount of corn oil that can be emulsified by each gram of the product.

[0052] ○ Emulsifying capacity = (Qmax / 0.2) * 100

[0053] Preferably, the protein content of the albumin is greater than 70%, preferably greater than 80%, even more preferably comprised between 80% and 90%, and most preferably comprised between 82% and 88%. This content is calculated relative to the solids. The protein content is obtained by any method well known to those skilled in the art, in particular by measuring the nitrogen content (by the Dumas or Kjeldahl method) and by multiplying it by a factor of 6.25.

[0054] Preferably, the solids of the albumin are greater than 80%, preferably greater than 85%, even more preferably greater than 90%, and most preferably comprised between 95% and 98%.

[0055] A particularly suitable method for extracting and producing this pea albumin is disclosed in the applicant's patent application EP3614856, which is incorporated herein by reference. This method consists of a series of steps that make it possible to remove starch, internal fibers, and globulins from pea flour. The soluble fraction thus obtained will undergo centrifugation or microfiltration. The supernatant or permeate is then ultrafiltered in order to concentrate the high molecular weight albumin (PA2) in the retentate (low molecular weight albumin of the salt, sugar, and Pa1b type can be found in the permeate). The pH of the retentate is then adjusted to between 6.5 and 7.5, and then it is subjected to a heat treatment that is comprised between 130 °C and 150 °C, preferably 140 °C, where the treatment time is comprised between 5 and 15 seconds, preferably 10 seconds.

[0056] Preferably, the composition according to the invention consists of legume albumin and pregelatinized starch, and the respective weight ratios of the legume albumin and pregelatinized starch are included between 0.9:0.1 and 0.6:0.4, preferably included between 0.8:0.2 and 0.7:0.3, and even more preferably 0.75:0.25. Advantageously, the composition contains only these two compounds.

[0057] The invention also relates to a method for producing the composition according to the invention, which method comprises the following steps:

[0058] - Providing legume albumin,

[0059] - Providing pregelatinized starch

[0060] - Mixing the two compounds.

[0061] The first step comprises providing legume albumin. According to a preferred embodiment, the legume albumin is selected from the list comprising peas and broad beans, and is preferably peas.

[0062] Any commercial source is possible, as well as any production implemented by public teachings, such as articles or patents. The methods described in patent applications EP1400537 and EP3614856 are particularly suitable.

[0063] Albumin can be provided indifferently in liquid or solid form. The product must be compatible with the requirements of the food and / or pharmaceutical industries.

[0064] The second step consists of providing pregelatinized starch.

[0065] Any commercial source is possible, as well as any production implemented by public teachings, such as articles or patents. Specific methods include extracting waxy corn starch by subjecting waxy corn starch to an acetylation reaction, and then passing the modified waxy starch through a drying drum in order to pregelatinize it. The commercially available starch CLEARAM CH manufactured by ROQUETTE is particularly suitable.

[0066] The third step consists of a mixture of two compounds, albumin and starch. According to a specific embodiment, this mixing involves adding compounds other than legume albumin and pregelatinized starch. These compounds can be but are not limited to colorants (especially β-carotene), flavorings or flavor modifiers, pH agents (especially buffers or reagents), lipids.

[0067] Mixing is carried out using facilities well known to those skilled in the art, especially brewing chambers, pumps, stirrers, balances. The facilities are selected according to whether the compounds are in solid or liquid form.

[0068] In the context of solid products, equipment allowing homogenization of the powder is required, such as drum mixers, convective mixers, fluidized bed mixers or static mixers.

[0069] In the context of liquid products, a brewing chamber equipped with a stirrer is satisfactory. However, the use of a homogenizer as well as a heating system is possible.

[0070] According to a specific embodiment, the third step of the method according to the invention is carried out in a liquid medium after rehydrating the albumin for less than or equal to 15 minutes. Preferably, the albumin is rehydrated before mixing with food-grade water (such as decarboxylated water, tap water, demineralized water or distilled water). Surprisingly, compared with the prior art (pea globulin used in Examples 7, 8 and 9 of patent application WO2013067453), the rehydration time is significantly shortened, with a maximum effect at the 15-minute level.

[0071] According to a specific embodiment, the method according to the invention comprises a final additional step of processing the obtained composition, in particular for its use and / or marketing purposes.

[0072] This additional step of processing, by way of example, can concentrate, dry or sterilize the composition for storage and / or sale.

[0073] The composition can also be used directly in industrial applications, preferably in any composition for food.

[0074] Finally, the invention also relates to the use of the composition according to the invention comprising legume albumin and pregelatinized starch in the field of human food or animal feed.

[0075] According to a preferred embodiment, the use according to the invention is made in applications by replacing eggs, preferably egg yolks.

[0076] More specifically, the invention relates to the use of the composition according to the invention in nutritional preparations, such as:

[0077] - beverages, in particular beverages obtained by mixing powders to be reconstituted (especially for dietetic nutrition (sports, weight loss)), ready-to-drink beverages for dietetic or clinical nutrition, liquids for clinical nutrition, such as enteral beverages or bags, vegetable beverages,

[0078] - fermented milks of the yogurt type, such as mixed, Greek or drinkable yogurts,

[0079] - vegetable creams, such as coffee creamers or whiteners, dessert creams, frozen desserts or ice creams.

[0080] - biscuits, muffins, scones, nutritional bars (specially designed for weight loss or for the specific nutrition of athletes), bread (especially high-protein gluten-free bread), high-protein cereals (obtained by extrusion cooking (containing "crispy flakes", breakfast cereals, snacks)),

[0081] - cheeses,

[0082] - meat analog products, fish analog products,

[0083] - sauces, especially mayonnaise.

[0084] According to a specific embodiment, the use according to the invention relates to a vegan mayonnaise recipe in which there are completely no compounds derived from eggs or milk.

[0085] "Vegan" should be understood to mean without animal products.

[0086] The invention will be better understood by means of the following non-limiting examples.

[0087] Example

[0088] Example 1: Preparation of pea albumin

[0089] The first step is to obtain the soluble fraction of peas. Pea flour was initially prepared by grinding dehulled field peas on an ALPINE hammer mill equipped with a 100 µm mesh. Then, 300 kg of the flour with a solids content of 87% was soaked in water at a final concentration of 25% (dry weight basis) at pH 6.5. Then, 1044 kg of the flour suspension containing 25% by weight solids (i.e., 261 kg of dry powder) was introduced together with 500 kg of water into an array of hydrocyclones formed by 14 trays. It fed the flour suspension to the 5th tray. This separation resulted in obtaining the light phase corresponding to the output of the 1st tray. It consists of a mixture of protein and internal and soluble fibers.

[0090] This light phase at the hydrocyclone outlet is a mixture (a total of 142 kg of solids) containing: fibers (about 14.8% by weight, i.e., 21 kg of solids), protein (about 42.8% by weight, i.e., 60.8 kg of solids), and soluble substances (about 42.4% by weight, i.e., 60.2 kg of solids). This fraction has 11.4% solids. The fibers were separated out on a WESPHALIA decanter centrifuge used in an industrial potato starch processing unit. The light phase at the centrifuge decanter outlet contains a mixture of protein and soluble substances, while the heavy phase contains pea fibers. The heavy phase contains 105 kg of fibers with a solids content of 20%. It should be noted that in fact all the fibers are indeed present in this fraction.

[0091] This protein and solubles fraction contains 1142 kg of a dissolved mixture of soluble substances and protein (a 6% solids fraction). By adjusting the light phase at the decanter centrifuge outlet to pH 4.5 and heating to 50 °C, the protein was flocculated at its isoelectric point.

[0092] The flocculated protein was left standing in a maturation tank for 10 minutes. After the protein had precipitated, centrifugal decantation was carried out, which made it possible to recover, after drying, a precipitate containing 56 kg of globulin-type protein with 93% solids (dry basis, 86% of N×6.25) and a soluble fraction containing albumin, sugars, and salts, with a solids titration of 2.5 g per 100 g including 27% protein.

[0093] The soluble pea fraction thus obtained was first degassed via an SPX DEROX module. The control parameters of this SPX DEROX module are as follows:

[0094] [Table 1]

[0095] Supply pressure bar 0.88 Outlet pressure bar 2.73 Supply T℃ ℃ 50.5 Outlet T℃ ℃ 42.8 Condenser T℃ ℃ 37 Vacuum setpoint bar 0.1 Liquid level setpoint in the tank ％ 60 Withdrawal rate to NA7 L / H 750 <![CDATA[Dissolved inlet O 2 > mg / L 9 <![CDATA[Dissolved outlet O 2 > mg / L 0.1

[0096] Proper degassing is controlled by measuring the dissolved oxygen at the inlet and outlet.

[0097] Then, this degassed soluble pea fraction is pumped through a microfiltration unit equipped with an internal type ceramic membrane with a cut-off value of 0.14 μm (19 channels, 4.5 mm). During the entire filtration process, the temperature is regulated at 60 °C, and the transmembrane pressure is maintained at a value between 0.4 bar and 0.6 bar.

[0098] The permeate is pumped through an ultrafiltration unit. The ultrafiltration unit is equipped with a type BX ceramic membrane (7 channels, 6 mm each) sold by NOVASEP and having a cut-off value of 15 kDa. During the entire filtration process, the temperature is regulated at 60 °C, and the transmembrane pressure is maintained at a value between 1 bar and 3 bar.

[0099] Three consecutive diafiltrations are performed, consisting of repeating the following 3 times: adding a certain volume of de-carbonated drinking water to a certain volume of the retentate, followed by ultrafiltration until a permeate with less than 0.5% solids is obtained.

[0100] Then, the obtained ultrafiltration permeate is adjusted to pH 6.8 with stirring by adding a 50% sodium hydroxide solution.

[0101] Then, a UHT heat treatment is applied to the neutralized ultrafiltration permeate, which consists of: passing through the channels of a VOMATEC module, a contact time of about ten seconds at a temperature of 140 °C, and then flash evaporation under vacuum at about 90 °C.

[0102] Finally, the solution obtained at the outlet of the UHT heat treatment is sprayed in a spray tower of the single-effect sprayer type. The inlet temperature setpoint is 190 °C, and the outlet temperature is between 85 °C and 90 °C.

[0103] The obtained pea albumin powder is called "pea albumin". Its composition is given in the following table:

[0104] [Table 2]

[0105] Solid content 94.4 ％ Protein content (Nx6.25) 94 g / 100g solid Ash content 2.5 g / 100g solid Emulsifying activity 1314 ml corn oil / g protein

[0106] Example 2: Preparation of classic mayonnaise (egg yolk) and using compositions according to the prior art and compositions according to the present invention Preparation

[0107] The following ingredients will be used in particular:

[0108] - Pea albumin prepared according to Example 1

[0109] - Vicilin F85F (ROQUETTE)

[0110] - Acetylated and pregelatinized waxy maize starch CH40 (Roquette company)

[0111] The preparation of mayonnaise is as follows:

[0112] [Table 3]

[0113]

[0114] The preparation protocol using a HOTMIX Pro mixer (sold by Vitaeco S.R.L.) is as follows:

[0115] - Phase 1: In the HOTMIX Pro bowl, at speed 3 (i.e., 800 rpm), hydrate the composition with water for a set time

[0116] - Phase 2: Add mustard, sucrose, sodium chloride, and potassium sorbate, and still mix at speed 3 for 1 minute

[0117] - Phase 3: Continuously pour a thin stream of oil dropwise at speed 3 for about 2 minutes

[0118] - Phase 4: Still at speed 3, add vinegar and lemon juice

[0119] - Phase 5: Finish by still adding the rest of the oil at speed 3

[0120] - Complete by stirring at speed 3 for 1 minute

[0121] For Phase 1, the protein rehydration time is 15 minutes.

[0122] Example 3: Comparison of different compositions in mayonnaise

[0123] The mayonnaise is compared using the following analysis.

[0124] - Particle size and stability of the emulsion using a MALVERN Mastersizer 3000 laser particle size analyzer. Disperse the product in reverse osmosis water in the laser particle size analyzer bowl and stir at 1,900 rpm. Conduct this analysis after one day. The analysis parameters are: opacity between 5% and 10%, optical model at 1.4 + 0.01i, and take the average of 3 measured values. Obtain the Dmode value; D4.3, D3.2, D90, D10, and D50. D3.2 is an excellent indicator factor for emulsion stability: the smaller the value, the more stable the emulsion.

[0125] - Texture of the emulsion. The device used was the TAXT2 Texture Analyzer from STABLE MICRO SYSTEMS LTD. It will be equipped with a "Back Extrusion RIG 45mm disc". The following parameters were used: compression mode, pre-test speed 1 mm / sec, test speed 1 mm / sec, post-test speed 10 mm / sec, distance to target mode, distance 30 mm, auto type trigger, trigger force 10 G, off mode. Measurements of the force (in G) required to penetrate the mayonnaise were obtained: the higher this measurement, the firmer the mayonnaise.

[0126] The results obtained were as follows:

[0127] [Table 4]

[0128]

[0129] These results show that only the present invention has:

[0130] - A firmness in G greater than 700 and thus similar to egg mayonnaise

[0131] - And a stability of its emulsion less than 10 microns

[0132] It is the combination of the choice of protein, pea albumin and the ratio used that allows these unique results to be obtained.

[0133] The composition according to the invention offers undeniable advantages by obtaining the same results as egg yolk and limiting the rehydration period to 15 minutes.

Claims

1. An egg substitute composition comprising legume albumin and pregelatinized starch, wherein the respective weight ratios of the legume albumin and pregelatinized starch are included between 0.9:0.1 and 0.6:0.4, and the composition does not contain any non-starch polysaccharides.

2. The composition according to claim 1, wherein, the respective weight ratios of the legume albumin and pregelatinized starch are included between 0.8:0.2 and 0.7:0.

3.

3. The composition according to claim 2, wherein, the respective weight ratios of the legume albumin and pregelatinized starch are 0.75:0.

25.

4. The composition according to claim 1, wherein the legumes are selected from the list comprising peas and broad beans.

5. The composition according to any one of claims 1 or 4, wherein the legume is a pea plant.

6. The composition according to claim 1, wherein the emulsifying activity of the albumin is greater than 600 ml corn oil / gram of albumin.

7. The composition according to claim 6, wherein, the emulsifying activity of the albumin is greater than 800 ml corn oil / gram of albumin.

8. The composition according to claim 7, wherein, the emulsifying activity of the albumin is greater than 1000 ml corn oil / gram of albumin.

9. The composition according to claim 1, wherein the pregelatinized starch is obtained from waxy corn starch and has undergone chemical acetylation modification.

10. A method for producing the composition according to any one of claims 1 to 9, the method comprising the following steps:

1. Providing legume albumin, 2. Providing pregelatinized starch, 3. Mixing the two compounds.

11. The method according to claim 10, wherein the legumes are selected from the list comprising peas and broad beans.

12. The method according to any one of claims 10 or 11, wherein the legume is a pea plant.

13. The method according to claim 10, wherein step 3 is carried out in a liquid medium after the albumin has been rehydrated for less than or equal to 15 minutes.

14. The method according to claim 10, wherein the mixing in step 3 involves adding compounds other than legume albumin and pregelatinized starch.

15. The method according to claim 10, the method comprising a final additional step of treating the obtained composition.

16. Use of the composition according to any one of claims 1 to 15 as an egg substitute.

17. The use according to claim 16, the use in egg yolk replacement applications.

18. The use according to any one of claims 16 or 17, the use in a vegan mayonnaise recipe, wherein there are completely no compounds derived from eggs or milk.

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