Plant-based simulated egg white compositions

Abstract

A vegan plant-based simulated egg white compositions comprising sucrose ester, gum, and water. Preferably, the sucrose ester has a hydrophilic-lipophilic balance (HLB) of 9-15 and / or the gum is xanthan gum, methylcellulose, guar gum, pectin and / or gum arabic, preferably a combination of xanthan gum and methylcellulose. Preferably, the composition comprises 0.5-3 wt% sucrose ester, 0.05-0.1 wt% xanthan gum, 0.05-0.1 wt% methylcellulose and 96.8-99.4 wt% water. Preferably, the method of producing the vegan simulated egg white composition comprises the steps: i) mix sucrose ester and gum together; ii) slowly add the mixture to water with stirring until all solids are dissolved. Preferably, the composition can be used as an egg-white substitute in cocktails, where 40-50 mL of dissolved composition is added to a suitable cocktail which is shaken or whisked until a foam is formed.

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