Vegan-based egg white substitute product

Abstract

The invention relates to a vegan-based egg white substitute product containing (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, microorganisms, and / or algae, (c) a combination of one or more thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), and (d) one or more salt(s), wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.25-5.00 wt.%. The invention additionally relates to a method for producing the egg white substitute product and to the use of the egg white substitute product in the production of or as a component of an emulsion or a liquid consisting of at least one phase or as an ingredient in a meal or a baked product or a simulated egg.

Description

[0001] Vegan egg white substitute

[0002] Area of ​​application

[0003] The invention relates to a vegan-based egg white substitute.

[0004] State of the art

[0005] Awareness of the importance of a sustainable lifestyle is also steadily increasing the importance of a purely plant-based diet. In addition to pure vegans and vegetarians, more and more people are trying to reduce their consumption of animal products (flexitarians and flexigans). The latter is leading to an increasing demand and availability of plant-based foods that offer consumers a similar taste experience to the corresponding animal products.

[0006] Eggs are a high-quality source of protein and, in addition to being eaten directly, serve many functions in food, such as forming emulsions and foams and stabilizing dough. Due to their diverse uses, finding a vegan alternative to eggs that encompasses as many uses as possible is a major challenge.

[0007] Egg white accounts for 55-60% of the total egg weight. In addition to 80-84% water, egg white contains 12% protein, 0.7% carbohydrates, 0.7% minerals, and 0.03% lipids. Depending on the product's freshness, egg white has a pH value of 7.6 to 9.7; the pH increases during storage due to CO2 diffusion through the eggshell. Egg white contains various proteins: ovalbumin (54%), conalbumin (12%), ovomucoid (11%), and ovomucin (3.5%).

[0008] Due to its protein content and high-quality amino acid composition, egg white of animal origin is an important source of protein. It contains all the amino acids essential for humans and therefore has a high protein value.

[0009] Chicken egg white has an apparent viscosity of about 0.350 Pa s and shows a slightly structurally viscous (pseudoplastic) behavior.

[0010] The mechanism of thermally induced gelation of egg-containing systems involves, in a first step, the unfolding of native proteins in solution, followed by protein-protein interactions that form a 3D network. Gel formation depends on protein concentration, ionic strength, pH, and interactions with other components. The denaturation temperature of egg white is between 61°C and 93°C. Sugar and salt increase the denaturation temperature of egg proteins and delay the formation of aggregates. The gelation / coagulation factors also influence the texture of the cooked egg. The cooked egg white has a hardness of 17N, which can be reduced by adding salt. At pH 5-6, the egg white gel exhibits a coarse, aggregated structure, whereas at pH 9, protein strands and spheres are arranged in a uniform matrix.

[0011] In addition to its high nutritional value, egg white also fulfills many technological functions in food:

[0012] Egg whites can be whipped into very stable foams, thus loosening baked goods and other foods. They aid binding in a variety of preparations and, thanks to their coagulating properties, strengthen baked goods when heated.

[0013] There are already various egg white substitutes based on different starches and hydrocolloids that can be used as dry or liquid products in food and can largely or partially take over the functions of egg white (US 2013 / 0084361 A1).

[0014] WO 2017 / 014967 A1 and WO 2017 / 014806 A1 relate to plant-based egg substitute compositions characterized by a high content of hydrocolloids.

[0015] WO 2019 / 220431 A1 also relates to egg substitute compositions containing more than 5% hydrocolloids.

[0016] WO 89 / 10704 relates to an egg substitute in which the egg yolk substitute is surrounded by a membrane and combined with a natural egg white or a treated egg white or an egg white analogue.

[0017] Object of the present invention

[0018] The object of the present invention is to provide a white to colorless, partially transparent food similar to egg white, which forms a gel structure upon heating and largely retains its structure after cooling. The liquid egg white substitute should be processable in a similar way to liquid egg white, i.e., it should allow the introduction of gases by means of mechanical energy and exhibit a gas retention capacity comparable to liquid egg white. It should then solidify upon heating and, for example, loosen baked goods and other foods.

[0019] Description of the invention

[0020] The task is solved by a vegan egg white substitute product containing

[0021] (a) Drinking water

[0022] (b) one or more proteins from pulses, oilseeds, cereals, microorganisms and / or algae,

[0023] (c) a combination of one or more thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids,

[0024] (d) one or more salts, wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids is 0.25-5.00 wt%.

[0025] The percentages given in the following text are all percentages by weight.

[0026] The terms “egg white” and “protein” are used synonymously.

[0027] “Vegan-based” means that it does not contain any animal or animal-derived ingredients.

[0028] Suitable protein sources include plant-based raw materials from the group of pulses, cereals, oilseeds, microorganisms and (micro)algae, preferably plant proteins from peas (Pisum sativum), chickpeas (C. cer arientinum), garden beans (Phaseolus vulgaris), faba beans (also called "field beans"; Vicia faba), sweet lupins (Lupinus), lentils (Lens culinaris), maize (Zea mays), hemp (Cannabis sativa), sweet potatoes (Ipomoea batatas), cassava (Manihot esculenta), potatoes (Solanum tuberosum), pumpkin (Cucurbita), flax (Linum usitatissimum), rapeseed (Brassica napus), soy (Glycine max), oats (Avena sativa), bacteria (e.g. Lactobacillus spp., Streptococcus spp., and Bifidobacterium spp.), Yeasts (e.g. Saccharomyces cerevisiae), molds (e.g. Aspergillus spp., Mucor spp., and Rhizopus spp.), nori seaweed and / or wakame seaweed, particularly beneficial are proteins from peas, chickpeas, faba beans, lupin, hemp, pumpkin and mung beans.As a protein source, flours (raw and / or hydrolyzed and / or fermented), protein concentrates, protein isolates, and / or any combination thereof obtained from the plants and plant parts themselves, their seeds, tubers, and / or their fruits of the aforementioned raw materials can be used. The processing and nutritional suitability of the plants and respective plant parts is sufficiently known to the person skilled in the art of food technology.

[0029] According to the invention, a transparent white product is provided which is made from the aforementioned proteins from one or more plant protein sources. The solubility of the proteins is higher in saline solutions than in pure water. Therefore, to dissolve the proteins from drinking water and a edible inorganic salt, a saline solution, preferably a sodium chloride (NaCl) solution, is prepared, and the protein source is dispersed therein. However, other salts are also suitable in principle, such as sodium dihydrogen phosphate (NaH2PO4), disodium hydrogen phosphate (Na2HPO4), trisodium phosphate (NasPO4), sodium pyrophosphate (Na4PO4), and potassium chloride (KCl). It is of course also possible to disperse the protein source and the salt simultaneously in drinking water.In some embodiments, the salt concentration, preferably NaCl concentration, is greater than 0.05%, preferably greater than 0.10%, greater than 0.15%, greater than 0.20%, greater than 0.30%, greater than 0.40%, or more than 0.50%. In some embodiments, the salt concentration, preferably NaCl concentration, is 0.05%-0.80%, preferably 0.10%-0.70%, 0.20%-0.60%, or 0.4%-0.6%.

[0030] To create an egg-like flavor, either Kala Namak (black salt) or other salts and / or natural flavors containing sulfur compounds can be used. The sulfur-containing compounds, especially Kala Namak salt, can be used together with the salt in the brine, preferably NaCl, to achieve the same concentrations. However, it can also be used in smaller, larger, or equal amounts.

[0031] The amount of dissolved proteins is preferably more than 0.1%. In some embodiments, the amount of dissolved proteins is more than 1.0%, preferably more than 2.5%, more than 4.0%, more than 5.0%, more than 8.0%, more than 10.0%, or more than 12%. In some embodiments, the amount of dissolved proteins is 0.5%-15.0%, preferably 1.0%-12.0%, 1.5%-10.0%, or 2.0%-5.0% in the egg white substitute product according to the invention.

[0032] The egg white substitute contains hydrocolloids to achieve the desired viscosity and solidify upon heating. A combination of one or more thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids has proven advantageous, although the two types differ in their behavior during temperature changes. Hydrocolloids that gel rapidly when the temperature is increased to > 40°C are called "thermogelling" or "thermoreversibly gelling" and are preferably modified celluloses, preferably methylcelluloses, hydroxyethylcelluloses, hydroxypropylmethylcelluloses (HPMC), and / or hydroxypropylcelluloses. However, the resulting gelation is only temporary: upon cooling to < 40°C, the gel reverts to its original viscous solution.To achieve thermogelation, a certain minimum concentration of the thermogelling hydrocolloids must be present; for methylcelluloses, this is approximately 1.5 g / l. The minimum concentration for other thermogelling hydrocolloids can be determined by a person skilled in the art without great experimental effort. Below this concentration, no gelling occurs when the aqueous solution is heated. Reversibly gelling hydrocolloids form gels at room temperature (approx. 20°C) which, in contrast to thermogelling hydrocolloids, melt when heated within a certain temperature range, i.e. they liquefy and form a viscous solution which, in turn, gels upon cooling to or below the gelling temperature. Hydrocolloids derived from algae, preferably carrageenan and / or agar, are used as reversibly gelling hydrocolloids.To achieve the desired consistency and support the permanent solidification of the vegan egg white, other hydrocolloids are additionally used, preferably gellan gum, locust bean gum, guar gum, alginate, and / or xanthan gum. According to the invention, the amount of hydrocolloids in the egg white is less than 5.00% (e.g., less than 4.75%, 4.50%, 4.25%, 4.00%, 3.75%, 3.50%, 3.25%, 3.00%, 2.75%, 2.50%, 2.25%, 2.00%, 1.75%, 1.50%, 1.00%, 0.75%, or equal to or less than 0.50%). In some embodiments, the amount of hydrocolloids in the egg yolk substitute is 0.10%-4.5% (e.g., 0.20%-4.00%, 0.25%-3.00%, 0.50%-2.50%, or 0.75%-2.00%). The ratio between thermogelling and reversibly gelling hydrocolloids is preferably 50:50, more preferably 25:75, 30:70, or 40:60, or 75:25, 70:30, or 60:40.A quantity of hydrocolloids of less than 5.00% allows the provision of a liquid raw egg substitute, but on the other hand ensures stability and texture, comparable to a chicken egg, when cooked.

[0033] In some embodiments, transglutaminases can optionally be added to improve the texture of the protein solutions or emulsions. The effect of the transglutaminases on the texture lies in their ability to promote protein cross-linking under certain temperatures and time conditions. The amount of transglutaminases is preferably between 0.001% and 3.00%, more preferably 0.01%-1.5%, and further preferably 0.1%-1.0%. The transglutaminases are activated while the protein solution or emulsion is heated to temperatures between 40°C-60°C for at least 15 minutes, preferably 30 minutes, 60 minutes, 90 minutes, or 120 minutes. The transglutaminase may, but need not, be microencapsulated and may preferably be inactivated during the manufacture of the egg replacer by pasteurization or UHT treatment (above 75°C or 120°C, respectively).

[0034] In some embodiments, vegetable oils can optionally be added to the mixture. The amount is preferably between 0.1% and 4%, more preferably between 0.5% and 2.0%. Suitable vegetable oils include olive oil, coconut oil, linseed oil, walnut oil, safflower oil, or peanut oil; however, neutral-tasting fats such as rapeseed oil, sunflower oil, coconut fat, and / or corn germ oil, as well as any combination thereof, are preferred.

[0035] In order to create browning of the product upon heating, for example when frying a “fried egg,” which occurs through a so-called Maillard reaction, a small amount of sugar is preferably added to the product. The sugars are preferably monosaccharides (e.g., dextrose, fructose, and / or galactose) and / or disaccharides (e.g., lactose and / or maltose). In some embodiments, the amount of sugar in the egg white is less than 1.00%, preferably less than 0.75%, less than 0.50%, less than 0.25%, or less than 0.10%. In some embodiments, the amount of sugar in the egg white is 0.10%-1.00%, preferably 0.25%-0.75%, 0.50%-0.50%, or 0.75%-0.25%.

[0036] The egg white substitute may also contain small amounts (less than 10.0%, preferably less than 5%, 3%, or 2%) of additional secondary components. These may include emulsifiers, flavorings (especially those containing sulfur compounds), spices, natural colors, preservatives, thickeners, or health-promoting additives. Examples include iodine, vitamins (e.g., vitamins B1, B2, B3, B5, B7, B9, B12, C, D3, or E), minerals (e.g., Ca or Mg), and / or plant lecithin (which also acts as an emulsifier).

[0037] The egg white substitute contains essentially no or no carotenoids.

[0038] The protein source (A) and the salt are dispersed in drinking water. The pH is adjusted to between 6 and 9, preferably higher than 8.0, most preferably around 8.5, using food pH regulators such as sodium hydroxide (NaOH), potassium phosphate (K3PO4), or sodium citrate (NasCeH2O). The solution is preferably stirred for at least 1 minute, preferably 5-10 minutes, and even more preferably 15 minutes, to enhance protein swelling. It is preferred, but not necessary, to separate the proteins after swelling using suitable separation methods, preferably centrifugation, decantation, or membrane filtration. This separation results in a supernatant containing the soluble proteins and a pellet containing insoluble proteins. Depending on the salt concentration in the solutions used, the soluble proteins are mainly globulins and albumins. The supernatant solution (solution (A)) is further used for egg white production, while the residue orthe pellet can be used to produce other products, e.g. a vegan egg yolk substitute.

[0039] According to the invention, the protein source is dispersed in water or an aqueous salt solution (solution (A)). Solution (A) can be divided into two parts ((A1) and (A2)). However, it is also possible to prepare two solutions (A1) and (A2) independently of each other: (A1) can be an aqueous protein or protein-salt solution, and (A2) that of another protein or just water. Optionally, 0.001% - 2.00% transglutaminase can be added to solution (A1). If unencapsulated transglutaminase is used, the solution should be kept at 50°C for less than 120 minutes. Solution (B) is prepared by heating solution (A1) to at least 40°C, preferably 50°C, but not more than 60°C, and adding one or more thermogelling hydrocolloids (e.g., modified cellulose, methylcellulose, and / or hydroxypropylcellulose). The heat treatment improves the dispersion of the hydrocolloids. Before or after the dispersion of the hydrocolloids, oil (if necessary) is added.containing 0.01% - 50% emulsifiers), optionally a calcium ion source, natural colors, and optionally other additives are mixed into solution (B). Solution (C) is prepared by mixing solution (A2) with one or more reversibly gelling hydrocolloids at a temperature below 30°C, preferably less than 20°C, 15°C, or 10°C. Additionally, natural flavors, aroma formulations, oil, and (encapsulated) transglutaminase or other additives can be mixed into solution (C). Once all components of solutions (B) and (C) are fully dispersed, solutions (B) and (C) are mixed at a temperature preferably below 30°C, producing the final protein solution (solution (D)). The solutions and dispersions described above are prepared in standard mixing vessels using known dispersion techniques.

[0040] The solutions are preferably prepared under vacuum, but this is not mandatory. The vacuum can prevent the formation of air bubbles in the egg white substitute. Surprisingly, the degree of transparency increases when the vacuum is reduced to an absolute pressure of less than 800 mbar, preferably less than 500 mbar, advantageously less than 300 mbar, and especially advantageously less than 100 mbar or 50 mbar.

[0041] To simulate the consistency of egg white, the mucilage from the hydration or cooking of seeds such as flaxseeds or chia seeds can be used. Hydration can be done in water or in a soluble protein solution.

[0042] Solution (A) and / or the resulting egg white substitute product according to the invention can be pasteurized. Thermal or non-thermal processes, such as pasteurization, ultra-high pasteurization (UHT), high-pressure pasteurization (HPP), or pulsed electric field (PEF) technology, can be used for this purpose. Both thermal and non-thermal stabilization processes are well known to those skilled in the art to achieve a shelf life of at least 3 weeks below 8 degrees Celsius (storage temperature).

[0043] The egg white can have an initial viscosity, defined as the resistance to deformation at a certain speed, in the range between 0.005 Pa s and 20.0 Pa s, preferably 0.1 Pa s - 19 Pa s, 1.0 Pa s - 15 Pa s or 5.0 Pa s - 10.0 Pa s. The viscosity can be measured using a rheometer (MCR301 SN802801740, Anton Paar GmbH, Graz, Austria) with a cylindrical measuring system (CC27-SN 12031) with a measuring gap d = 1.136 mm. How to measure viscosity with a rheometer is known to a person skilled in the art. The following describes only exemplary conditions. For example, the cylinder is filled with 15 ml of the sample. The sample is equilibrated for 5 minutes at 10°C and left at that temperature for the measurement. The rotation is linear from 2 - 100 s -1 within 60 s. The rotation of 100 s -1 is held for 30 s before being increased from 100 - 2 s -1within 60 s. Viscosity adjustment is achieved for a given protein type and concentration by adding hydrocolloids, salt, and buffer salts and is carried out experimentally by measuring the viscosities.

[0044] The cooked egg white may have a hard texture, with the hardness [N] being characterized by a breaking force in the range between 2N and 50N, preferably 5N - 30N, 10N - 25N, or 15N - 20N. The breaking force can be determined, for example, using a texture analyzer with evaluation software from Stable Micro Systems (Godalming, UK). Example conditions are: deformation of 50%, 5 kg load, cylindrical punch with a diameter of 40 mm, and a head speed of 10 mm / min.

[0045] When using commercially available plant proteins, the color of cooked egg whites (boiled, scrambled, fried) depends on the protein concentration. The higher the protein content, the whiter the egg white color (see Fig. 5). The cooked egg white color can range from transparent to white in the L*a*b* color space. The brightness (L*) can range from 70-99, preferably 80-96; the red-green (a*) can range from -10-5, preferably -5-3; the yellow-blue (b*) can range from 8-35, preferably 11-28, even better 15-25. The color can be finely adjusted using natural dyes.

[0046] Surprisingly, such an egg white substitute can be mixed with an animal (natural) egg yolk or an egg yolk substitute in a ratio of approximately 2:1 to form a largely homogeneous "scrambled egg," resulting in a consistency similar to that of a scrambled egg. If these two phases are not mixed, a product similar in appearance and consistency to a fried egg can be prepared when pan-frying (Fig. 6).

[0047] Other foods can also be produced using the egg white and / or whole egg mixture according to the invention. Examples include sponge cakes, quiches, pancakes, or similar foods. These foods, which contain a mixture of the egg white substitute according to the invention with natural egg yolk or egg yolk substitute, are indistinguishable, or only slightly so, from a recipe containing chicken eggs in terms of color, taste, and texture.

[0048] A particularly preferred embodiment of the present invention includes:

[0049] The invention is further illustrated by the figures, which show:

[0050] Fig. 1a: Diagram for the production of an egg white substitute product according to Example 1

[0051] Fig. 1b: Diagram for the production of an egg white substitute according to Example 2 Fig. 1c: Diagram for the production of an egg white substitute according to Example 3

[0052] Fig. 2: Egg white color

[0053] EW: Egg white from chicken eggs

[0054] H2O: water

[0055] SPI: Soy protein isolate LPI: Lupine protein isolate

[0056] MM: Hypromellose

[0057] BM: Hydroxypropylmethylcellulose TM: Methylcellulose

[0058] Fig. 3: Making a fried egg

[0059] Egg white substitute products according to the invention are described below. However, this is to be understood as an example and does not represent a limitation to these specific embodiments.

[0060] Examples

[0061] Example 1

[0062] Water 81.10%

[0063] Pea protein isolate 15.00%

[0064] Methylcellulose 1.50%

[0065] Carrageenan 1.50%

[0066] Alginate 0.25%

[0067] Dextrose 0.25%

[0068] Potassium chloride 0.15%

[0069] Kala Namak 0.25%

[0070] The production is carried out as shown in the diagram in Fig. 1a.

[0071] Example 2

[0072] Water 83.07%

[0073] Faba bean protein isolate 10.00%

[0074] Sodium chloride 0.08%

[0075] Transglutaminase 0.90% Calcium carbonate 0.75%

[0076] Tripotassium citrate 0.95%

[0077] Methylcellulose 1.50%

[0078] Rapeseed oil 0.25%

[0079] Carrageenan 0.85%

[0080] Gellan 0.35%

[0081] Dextrose 0.25%

[0082] Potassium chloride 0.20%

[0083] Natural flavor 0.85%

[0084] The production is carried out as shown in the diagram in Fig. 1b.

[0085] Example 3

[0086] Water 73.62%

[0087] Faba bean flour 8.00%

[0088] Pea flour 15.00%

[0089] Sodium chloride 0.08%

[0090] Methylcellulose 1.50%

[0091] Carrageenan 0.85%

[0092] Alginate 0.35%

[0093] Xanthan gum 0.15%

[0094] Dextrose 0.25%

[0095] Potassium chloride 0.20%

[0096] The production is carried out as shown in the diagram in Fig. 1c.

Claims

Patent claims 1) Vegan egg white substitute containing: (a) drinking water (b) one or more proteins from pulses, oilseeds, cereals, microorganisms and / or algae, (c) a combination of one or more thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), (d) one or more salt(s), wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s) is 0.25-5.00 wt%. 2) Egg white substitute product according to claim 1, wherein the mixture further contains a substance which contains a proportion of sulfur compounds. 3) Egg white substitute product according to claim 2, wherein the substance containing sulfur compounds comprises a flavor formulation and / or Kala Namak (black salt). 4) Egg white substitute product according to one of claims 1 to 3, wherein the thermogelling hydrocolloid is methylcellulose. 5) Egg white substitute product according to one of claims 1 to 4, wherein the reversibly gelling hydrocolloid is carrageenan. 6) Egg white substitute product according to one of claims 1-5, wherein the plant protein is derived from peas, chickpeas, mung beans, hemp, pumpkin and / or broad beans. 7) Egg white substitute product according to any one of claims 1-6, wherein the vegetable protein is in the form of a raw and / or hydrolyzed and / or fermented flour, as a protein concentrate, as a protein isolate and / or any combination thereof. 8) Egg white substitute product according to one of claims 1-7, wherein the amount of dissolved proteins is 0.1 wt% - 15.0 wt%. 9) Egg white substitute product according to one of claims 1-8, wherein the salt concentration is 0.025 wt% - 0.80 wt%. 10) Egg white substitute product according to one of claims 1-9, wherein the amount of hydrocolloids is 0.5 wt%-3.5 wt%. 11) Egg white substitute product according to one of claims 1-10, wherein the mixture additionally comprises sugar in an amount of 0.10 wt%-1.00 wt%. 12) Egg white substitute product according to one of claims 1-11, wherein the mixture further comprises a vegetable oil, preferably in an amount of 0.1 - 4.0 wt%. 13) Method for producing an egg white substitute product according to one of claims 1-12, comprising the following steps: (a) Dispersing one or more plant proteins and salt in drinking water, (b) Adjusting the pH of the solution from step (a) to pH 6-9 and, if necessary, allowing it to swell for 1-15 minutes, (c) if necessary, separating the soluble supernatant from the insoluble residue, (d) Dividing the solution from step (b) or the soluble supernatant from step (c) into a first and a second part, (e) Preparation of a solution by heating the first part from step (d) to at least 40°C and adding one or more thermogelling hydrocolloids, (f) Preparation of a solution by adding one or more reversibly gelling hydrocolloids to the second part from step (d) at room temperature or at a temperature up to 30°C, (g) Mixing the solutions obtained in steps (e) and (f) at room temperature or at temperatures up to 60 °C, preserving the egg white Replacement product. 14) Method for producing an egg white substitute product according to any one of claims 1-12, comprising the following steps: (a) Dispersion of one or more plant proteins and salt in drinking water, (b) Adjusting the pH of the solution from step (a) to pH 6-9 and, if necessary, allowing it to swell for 1-15 minutes, (c) if necessary, separating the soluble supernatant from the insoluble residue, (d) Adding one or more reversibly gelling hydrocolloid(s)(e) to the solution from step (b) or the supernatant from step (c) and heating to a maximum of 30°C while stirring, (e) Adding one or more thermogelling hydrocolloids while stirring until complete dispersion, thereby obtaining the egg white substitute product. 15) Method according to claim 13 or 14, wherein the supernatant from step (c) and / or the egg white substitute product obtained is pasteurized. 16) Method according to claim 15, wherein the supernatant from step (c) and / or the obtained egg white substitute product is preserved by non-thermal processes. 17) Method according to claim 16, wherein the thermal (pasteurization, UHT) and / or non-thermal method is high pressure pasteurization (HPP) or pulsed electric field (PEF) technology. 18) Method according to one of claims 13-18, wherein the thermogelling hydrocolloid is added at a temperature of approximately 50°C. 19) Egg white substitute product producible according to the method according to one of claims 13-18 and, after heating, characterized by a viscosity between 0.005 Pa s and 20.0 Pa s. 15 20) Use of an egg white substitute according to any one of claims 1-12 for the manufacture of, or as a component of, an emulsion or a liquid consisting of at least one phase, as an ingredient in a food or baked good, or as a whole egg substitute. 21) Use according to claim 20, wherein it is a vegan emulsion or liquid, vegan food or baked goods, or a vegan whole egg substitute product. 22) Use according to claim 20, wherein the product is a non-vegan emulsion or liquid, non-vegan food or non-vegan baked goods or a non-vegan whole egg substitute. 23) Method for producing an emulsion, liquid, food, baked goods or a whole egg substitute product, wherein the egg white substitute product according to any one of claims 1-12 is used as an ingredient in the emulsion, liquid, baked goods, food or the whole egg substitute product. A substitute product is used. 16

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