Food product and process for the production thereof

Abstract

The present invention relates to an emulsified food product such as a mayonnaise comprising edible oil, water, enzymatically modified food starch, an acidifying agent in the form of edible acid, fava bean protein and cannellini bean milk. This enables the absence of eggs and many common allergens from the food product whilst maintaining the organoleptic properties and rheological properties associated with the corresponding egg containing traditional food products. The present invention also relates to processes for the production of such eggless food products.