Vegan-based whole egg substitute product

Abstract

The invention relates to a vegan-based whole egg substitute product, comprising a mixture of (a) 1.0 wt.% - 30.0 wt.% of one or more proteins from pulses, oilseeds, grains, algae or microorganisms; (b) 1.0 wt.% - 30.0 wt.% vegetable oil, optionally containing at least one emulsifier; (c) 0.2 wt.% - 5 wt.% of a combination of one or more reversibly thermo-gelling hydrocolloid / s with one or more reversibly gelling hydrocolloid / s; (d) 2.0 wt.% - 15 wt.% of at least one carotenoid-containing food and / or a natural colouring substance; and (e) optionally at least one partially pregelatinised starch; (f) 0.2 wt.% - 2.0 wt.% salt; (g) with the rest being drinking water. The invention also relates to a method for producing the whole egg substitute product and the use of the whole egg substitute product to produce an emulsion, in a meal or baked goods.

Description

[0001] Vegan-based whole egg substitute

[0002] Area of ​​application

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

[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 yolk is a fat-in-water emulsion and, in addition to just under 50% water, contains approximately 30% fat, approximately 17% protein, minerals, and vitamins. Due to its high phospholipid content (approximately 30% of the fat), egg yolk is a very good emulsifier; the carotenoids it contains give it its characteristic yellow-orange color.

[0008] In cooking, it is primarily used as an emulsifier (for example, in mayonnaise), to loosen, foam, and thicken creams, and to stabilize crumbs in baked goods. When heated above 72°C, the egg yolk solidifies.

[0009] 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%). 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.

[0010] WO 2017 / 014967 A1 and WO 2017 / 014806 A1 relate to plant-based egg substitute compositions which are characterized by a high content of hydrocolloids.

[0011] WO 2019 / 220431 A1 also relates to egg substitute compositions containing more than 5% hydrocolloids.

[0012] 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.

[0013] There are already various other egg substitutes available, usually based on a mixture of starches and hydrocolloids, sometimes also plant proteins (US 2013 / 0084361 A1; DE 603 ​​13 732 T2). They can be used as dry or liquid products in foods and largely or partially assume the functions of eggs (comparable color, binding). Some of these products also exhibit a rheology comparable to that of animal eggs.

[0014] Object of the present invention

[0015] The objective of the present invention is to provide a vegan-based food similar to whole egg without solidification of the liquid phases. This food should be processable in a similar way to animal eggs, i.e., it should form and stabilize emulsions and solidify upon heating.

[0016] Description of the invention

[0017] The task is solved by a whole egg substitute product, comprising a mixture of:

[0018] (a) 1.0% - 30.0% by weight of one or more proteins from pulses, oilseeds, cereals, algae or microorganisms,

[0019] (b) 1.0 wt% - 30.0 wt% vegetable oil, which optionally contains at least one emulsifier

[0020] (c) 0.2% - 5% by weight of a combination of one or more reversibly thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids,

[0021] (d) 2.0% - 15% by weight of at least one carotenoid-containing food and / or a natural colouring substance,

[0022] (e) optionally at least one partially pregelatinised starch

[0023] (f) 0.2 wt% - 2.0 wt% salt, and

[0024] (g) Remainder drinking water.

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

[0026] “Vegan-based” means that it does not contain any animal or animal-derived ingredients.

[0027] The product according to the invention preferably has a protein content between 1% and 30%, very advantageously between 4% and 25% and particularly advantageously between 5% and 20%. Suitable protein sources include plant-based raw materials from the group of pulses, cereals, oilseeds, (micro)algae and microorganisms, preferably peas (Pisum sativum), chickpeas (C. cer arientinum), garden beans (Phaseolus vulgaris), faba beans (Vitia 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), duckweed (Lemna), 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 advantageous are pea, lupin, potato, chickpea, and faba bean proteins. A proportion of 2.0% - 8.0% faba bean protein and 2.0% - 15% pea protein is preferred, more preferably 1.5% - 2.5% (very preferably approximately 2.0%) faba bean protein and 2.5% - 3.5% (very preferably approximately 3.25%) pea protein. As protein sources, (raw and / or hydrolyzed and / or fermented) flours, protein concentrates, protein isolates, and / or any combination thereof that can be 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 those skilled in the art in the field of food technology.

[0028] 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).

[0029] The fat content is preferably between 1% and 30%, more preferably 3-20%, very advantageously between 5% and 12%, and particularly advantageously between 7% and 10%. Suitable fat components include vegetable oils, e.g., olive oil, coconut oil, linseed oil, walnut oil, safflower oil, and / or peanut oil; however, neutral-tasting oils such as rapeseed oil, sunflower oil, and / or corn germ oil are preferred. The use of sunflower oil and / or rapeseed oil is preferred, ranging from 3.0% to 20.0%, more preferably 7.0% to 10.0%, and very preferably approximately 8.0%. Emulsifiers can advantageously be added to the fat component in amounts of up to 30%, preferably 5-12%, and further preferably 7-10%, based on the proportion of the fat component.These include, for example, (plant) lecithin (or its components, such as phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine or phosphatidylinositol), ascorbyl palmitate, sodium phosphate, sodium pyrophosphate, potassium phosphate, propylene glycol alginate, polyoxyethyl stearate, ammonium phosphatides, acetic acid monoglycerides, lactic acid monoglycerides, citric acid monoglycerides, tartaric acid monoglycerides, stearyl tartrate or sorbitan monostearate.

[0030] To give the egg substitute the appropriate color, at least one carotenoid-containing food and / or natural colorings are added as an additional ingredient. Preparations made from fruits, vegetables and tubers, advantageously from tuber and root vegetables, e.g. from carrots, apricots, tomatoes, peppers, pumpkin, fennel and / or sweet potatoes, are suitable for this purpose. These are preferably cooked and processed into a puree or finely chopped. In some embodiments, the amount of carotenoid-containing foods in the egg is less than 15.0% (e.g. less than 12.0%, less than 8.00%, less than 4.00%, less than 2.00%, less than 1.50% or less than 0.50%). In some embodiments, the amount of carotenoid-containing foods in the egg is 0.01%-10.0% (e.g., 0.50%-9.50%, 2.50%-7.50%, or 3.00%-5.50%).It has been discovered that the use of sweet potatoes as a carotenoid-containing food surprisingly results in a texture and color very similar to that of a classic chicken egg yolk. The use of sweet potatoes also supports the protein and fiber content and introduces a starch component into the mixture, which has a beneficial effect on the texture. These are preferably cooked and mashed or finely chopped. The amount of sweet potatoes can be between 2% and 10%, advantageously between 3% and 8%. A proportion of 5.0% to 6.0% is very preferred, and more preferably approximately 5.7%. In the case of sweet potatoes as a carotenoid-containing food, the further addition of at least partially pregelatinized starch is dispensable (0%) or can be limited to a small amount of less than 0.5%.Otherwise, the addition of at least one (partially) pregelatinized starch is recommended, preferably in an amount of 0.5% - 4%, more preferably 1.0% - 3.0%. (Partially) pregelatinized starch is preferably obtained from corn starch, potato starch, or rice starch by mechanical processing in the presence of water, with or without the application of heat. This causes some or all of the starch granules to burst. The powder is then dried. Pregelatinized starch is a white to yellowish-white powder and swells in cold water. It has good flow properties and is suitable as a binder.

[0031] To adjust texture, mouthfeel and color, other suitable preparations from fruits, vegetables and tubers can optionally be used. For optimal color adjustment, the addition of preferably fat-soluble natural colors such as carotenoids (e.g. ß-carotene, lycopene, zeaxanthin), carrot extracts, curcumin and also colors that are poorly soluble in water such as riboflavin is also suitable. These are used individually or in combination to achieve the desired color. In some embodiments, the amount of natural colors in the egg is less than 2.00% (e.g. less than 1.50%, less than 1.00%, less than 0.75% or less than 0.25%). In some embodiments, the amount of natural colors in the egg yolk is 0.01%-2.00% (e.g. 0.25%-1.75%, 1.00%-0.50% or 1.75%-0.25%). In a preferred embodiment, the proportion of ß-carotene and / or carrot extract is 0.05% - 1.25%, most preferably about 0.07%.Egg color can range from yellow to dark orange in the L*a*b* color space. Lightness (L*) can range from 70-85, with 75-80 being advantageous; red-green (a*) can range from 15-30, with 19-25 being advantageous; yellow-blue (b*) can range from 60-95, with 70-90 being advantageous, and 75-88 being particularly advantageous.

[0032] To create a chicken egg-like flavor, salt is added, preferably NaCl, KCl, NaH2PO4, Na2HPO4, Na or K citrate, Ca lactate, CaCh, NasPO4 and / or kala namak (black salt) or a salt comparable to kala namak which contains a proportion of sulfur compounds. For this purpose, in some embodiments the amount of salt, preferably kala namak salt, is less than 2.00%, e.g. less than 0.75%, less than 0.50%, less than 0.25%, or less than 0.10%. In a preferred embodiment, the egg replacer product contains 0.2% - 0.5% NaCl (preferably about 0.375%) and optionally additionally up to 1.0% Ca lactate and / or up to 1.5% KCl (preferably about 0.03%).

[0033] The egg substitute may optionally contain additional minor components in small amounts (less than 10.0%, preferably less than 5%, 3%, or 2%). These may include flavorings, spices, dried vegetables or fruits, sugar, preservatives, thickeners, or health-promoting additives. Examples include iodine, vitamins (e.g., vitamins B1, B2, B3, B5, B7, B6, B12, C, D3, or E), minerals (e.g., Ca or Mg), or plant lecithin (which also acts as an emulsifier). In a preferred embodiment, vitamin D3 (0-0.001%, preferably approx. 0.000001%) and / or vitamin B12 (0-0.0005%, preferably approx. 0.0000005%) and / or natural flavors (0-2.5%, preferably approx. 0.4%) and / or dextrose (0-1.5%, preferably approx. 0.02%) are optionally added as secondary components.

[0034] The egg substitute product 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 when exposed to temperature changes. Hydrocolloids that gel quickly when the temperature is increased to > 40°C are called "thermogelling" or "thermoreversibly gelling" and are preferably modified celluloses, preferably methylcelluloses, hydroxyethylcelluloses and / or hydroxypropylcelluloses. The resulting gelation is only temporary, however: upon cooling to < 40°C, the gel reverts to its original viscous solution. To achieve thermogelling, a certain minimum concentration of the thermogelling hydrocolloids must be present, which for methylcelluloses is approximately 1.5 g / l.Determining the minimum concentration for other thermogelling hydrocolloids is possible for the expert without significant 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, unlike thermogelling hydrocolloids, melt when heated within a certain temperature range, i.e., liquefy, and form a viscous solution, which in turn gels again upon cooling to or below the setting temperature. Reversibly gelling hydrocolloids derived from algae, preferably carrageenan and / or agar, are used. To achieve the desired consistency and support the permanent solidification of the vegan ice cream, other hydrocolloids are also used, preferably gellan gum, locust bean gum, guar gum, alginate, and / or xanthan gum.In some embodiments, the amount of hydrocolloids in the egg substitute 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 substitute is 0.20%-5.00%, 0.25%-3.00%, 0.50%-2.50%, or 0.75%-2.00%. In a preferred embodiment, the egg substitute contains 0.1-2.5% (preferably approximately 1.0%) methylcellulose and 0.1-2.5% (preferably approximately 0.9%) carrageenan. Xanthan gum may be present as an additional hydrocolloid in an amount of up to 2.5% (preferably approximately 0.05%). 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 frying, baking or cooking.

[0035] 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 hydrocolloids are dispersed, oil (if necessary) is added.containing 0.01% - 50% emulsifiers), optionally a calcium ion source, carotenoid-containing foods or natural colors, and optionally other additives are mixed into solution (B). Solution (C) is prepared by mixing solution (A2) with one or more reversible 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 finished egg solution (solution (D)). The solutions and dispersions described above are prepared in standard mixing vessels using known dispersion techniques.

[0036] The mixture (solution (D)) can be homogenized to achieve a complete and fine distribution of the oil particles. Surprisingly, this improved both the mouthfeel, eliminating any roughness on the tongue, and the brightness, reducing the need for coloring and resulting in a stronger product gloss. Pressures between 5 bar and 300 bar can be used for homogenization, but preferably between 25 bar and 225 bar, and especially between 50 bar and 250 bar. Homogenization can be performed in one or two stages.

[0037] The independent solutions and their mixing are preferably carried out under vacuum, but not necessarily. The vacuum can prevent the formation of air bubbles in the egg.

[0038] According to the invention, each of the solutions ((A), (B), (C), and / or (D)) can be either pasteurized or sterilized. Pasteurization / sterilization can also be supplemented by other techniques, such as UV and / or high-pressure processing. These methods are standard techniques that are familiar to those skilled in the art and are adequately described in the literature.

[0039] Solution (D) can be used in liquid form (e.g., as an ingredient in food / baked goods production or for scrambled eggs). Surprisingly, the egg substitute can also be used to create an emulsion (e.g., mayonnaise), prepare food, stabilize a cake, and make scrambled eggs.

[0040] The optimal amount of water depends to some extent on the exact composition of the egg replacer. This can be easily determined by first mixing in a relatively small amount of water. If the liquid egg replacer is still thicker than desired, more water can be mixed in. Thus, the viscosity of the egg replacer is controlled by the addition of water to the aforementioned ingredients. The egg replacer may have an initial viscosity (before any heat or other treatment), defined as the resistance to deformation at a specific shear rate, in the range between 0.5 Pa s and 200.0 Pa s, preferably 0.7 Pa s - 150 Pa s; 1.51 Pa s - 100 Pa s or 50 Pa s - 80 Pa s. On the other hand, after heat treatment (e.g. cooking), the egg may have a viscosity in the range 100 Pa s and 10,000 Pa s, preferably 300 Pa s - 8,000 Pa s, 700 Pa s - 3,500 Pa s or 900 Pa s - 1,500 Pa s.Viscosity can be measured using a rheometer (MCR301 SN802801740, Anton Paar GmbH, Graz, Austria) with a cylindrical measuring system (CC27-SN12031) with a measuring gap d = 1.136 mm. The procedure for measuring viscosity with a rheometer is well known to those skilled in the art. The following describes only exemplary conditions. The cylinder is filled with 15 ml of the sample, for example. The sample is equilibrated for 5 minutes at 10°C and left at this temperature for the measurement. The rotation is linear from 2 to 100 s. -1 within 60 s. The rotation of 100 s -1 is held for 30 s before being increased from 100 - 2 s -1 within 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.

[0041] A particularly preferred embodiment of the present invention includes:

[0042] The invention is further illustrated by the figures, which show:

[0043] Fig. 1a: Diagram for the production of an egg substitute product according to Example 1

[0044] Fig. 1b: Diagram for the production of an egg substitute product according to Example 2 Fig. 1c: Diagram for the production of an egg substitute product according to Example 3

[0045] Fig. 2 (A)-(C): Egg alternatives of examples 1-3 as scrambled eggs and omelette, containing a

[0046] Simulate a chicken egg

[0047] The following examples describe egg substitute products according to the invention. These do not represent a limitation to these exact embodiments.

[0048] Example 1

[0049] Water 66.1%

[0050] Sweet potato puree 6%

[0051] Faba bean protein isolate 3.25%

[0052] Pea protein isolate 4.5%

[0053] Methylcellulose 1.2% Carrageenan 0.85%

[0054] Dextrose 0.1%

[0055] Potassium chloride 0.1%

[0056] Sodium chloride 0.1%

[0057] Sunflower oil 15% ß-carotene 0.2%

[0058] Carrot extract 0.75%

[0059] Natural Flavor 11%

[0060] Natural Flavor 2 0.85%

[0061] The production is carried out as shown in the diagram in Fig. 1a.

[0062] Example 2

[0063] Water 60.68%

[0064] Sweet potato puree 5.49%

[0065] Pea protein isolate 5.55%

[0066] Faba bean protein isolate 4.60%

[0067] Transglutaminase 0.85%

[0068] Hydroxypropylmethylcellulose 1.00%

[0069] Carrageenan 0.90%

[0070] Potassium chloride 0.10%

[0071] Kala Namak 0.74%

[0072] Rapeseed oil 20.0% ß-carotene 0.09%

[0073] The production is carried out as shown in the diagram in Fig. 1b. Example 3

[0074] Water 66.10%

[0075] Sweet potato puree 6.00%

[0076] Faba bean protein isolate 3.25%

[0077] Pea protein isolate 4.50%

[0078] Methylcellulose 1.20%

[0079] Carrageenan 0.85%

[0080] Encapsulated transglutaminase 0.60%

[0081] Dextrose 0.10%

[0082] Potassium chloride 0.10%

[0083] Sodium chloride 0.10%

[0084] Rapeseed oil 14.40% ß-carotene 0.20%

[0085] Carrot extract 0.75%

[0086] Natural Flavor 1 1.00%

[0087] Natural Flavor 2 0.85%

[0088] The production is carried out as shown in the diagram in Fig. 1c.

Claims

Patent claims 1) Vegan-based whole egg substitute, comprising a mixture of: (a) 1.0% - 30.0% by weight of one or more proteins from pulses, oilseeds, cereals, algae or microorganisms, (b) 1.0 wt% - 30.0 wt% vegetable oil, which optionally contains at least one emulsifier (c) 0.2% - 5% by weight of a combination of one or more reversibly thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids (d) 2.0% - 15% by weight of at least one carotenoid-containing food and / or a natural colouring substance, and (e) optionally at least one partially pregelatinised starch (f) 0.2 wt% - 2.0 wt% salt, (g) Remainder drinking water. 2) Whole egg substitute product according to claim 1, wherein the carotenoid-containing food contains 3.0 - 8.0 wt% sweet potato. 3) Whole egg substitute product according to claim 1 or 2, wherein the mixture further comprises a salt or a flavor formulation containing sulfur compounds or salts. 4) Whole egg substitute product according to one of claims 1-3, wherein the mixture further contains a spice or a flavor formulation. 5) Whole egg substitute product according to any one of claims 1-4, wherein the hydrocolloid (c) is a combination of methylcellulose and carrageenan. 6) Whole egg substitute product according to one of claims 1-5, wherein the vegetable oil (b) is corn oil, rapeseed oil, coconut fat and / or sunflower oil or any combinations. 7) Whole egg substitute product according to one of claims 1-6, wherein the Plant protein (a) is pea protein and / or faba bean protein. 8) Whole egg substitute product according to any one of claims 1-7, wherein the vegetable protein is a (hydrolyzed) flour, protein concentrate, protein isolate and / or any combination thereof. 9) Whole egg substitute product according to any one of claims 1-8, wherein it has a protein content between 4% and 25% by weight. 10) Whole egg substitute product according to any one of claims 1-9, wherein it has a fat content between 3% and 20% by weight. 11) Whole egg substitute product according to any one of claims 1-10, wherein the vegetable oil contains an emulsifier selected from lecithin, ascorbyl palmitate, sodium phosphate, potassium phosphate, propylene glycol alginate, polyoxyethyl stearate, ammonium phosphatides, acetic acid monoglycerides, lactic acid monoglycerides, citric acid monoglycerides, tartaric acid monoglycerides, stearyl tartrate or sorbitan monostearate. 12) Whole egg substitute product according to any one of claims 1-11, having the following composition: ) Whole egg substitute product according to claim 12, wherein it has the following composition 14) A method for producing a whole egg substitute product according to any one of claims 1-13, comprising the following steps: (a1) dispersing a plant protein in drinking water or an aqueous saline solution to produce a protein solution (A) and dividing the protein solution (A) into two parts (A1) and (A2), or (a2) dispersing a plant protein in drinking water or an aqueous saline solution to produce a protein solution (A1) and producing a solution (A2) containing either only drinking water or a second plant protein dissolved in drinking water, (b) preparing a solution (B) by mixing the protein solution (A1) with a thermogelling hydrocolloid at at least 40°C, (c) preparing a solution (C) by mixing the protein solution (A2) with a reversibly gelling hydrocolloid at room temperature or at a temperature up to 30°C, (d) Addition of a vegetable oil plus optional emulsifier under continuous stirring to solution (B) and / or (C) and, if necessary, homogenization, (e) Addition of a carotenoid-containing food and / or natural colours and, if necessary, other additives to solution (B) and / or (C), (f) Mixing solutions (B) and (C) to obtain solution (D). 15) Process according to claim 14, wherein at least one salt is added to the solution (C). 16) A process according to claim 14 or 15, wherein the natural colorant in step (e) is ß-carotene. 17) Use of a whole egg substitute product according to any one of claims 1-13 for the production of or as a component of an emulsion or a liquid consisting of at least one phase, as an ingredient in a dish or baked good. 18) Use according to claim 17, wherein it is a component of a vegan Emulsion or a liquid consisting of at least one phase, as an ingredient in a vegan dish or vegan baked good. 19) Use according to claim 17, wherein it is a component of a non-vegan emulsion or a liquid consisting of at least one phase, as an ingredient in a non-vegan dish or non-vegan baked good.

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