Vegan-based egg white substitute product, method for producing the egg white substitute product and use of the egg white substitute product

Abstract

The present invention relates to a vegan-based egg white substitute product, comprising: (a) drinking water; (b) one or more proteins derived from legumes, oilseeds, grains, microorganisms, and / or algae; (c) a combination of one or more thermogelling hydrocolloids and one or more reversible gelling hydrocolloids; and (d) one or more salts, wherein the ratio of the combination of the one or more reversible thermogelling hydrocolloids and the one or more reversible gelling hydrocolloids is 0.25-5.00 wt.%. The present invention further relates to a method for producing the egg white substitute product, and to uses of the egg white substitute product for or as an ingredient in the production of an emulsion or liquid consisting of at least one phase, as an additive in cooking or baking, or as an imitation egg.

Description

[Technical field]

[0001] The present invention relates to a vegan-based egg white replacer product. [Background technology]

[0002] Awareness of the importance of a sustainable lifestyle continues to raise the relevance of purely plant-based food products. Besides strict vegans and vegetarians, an ever-increasing number of people are trying to reduce their consumption of animal products (flexo-vegetarians and flexo-vegans). This results in an increasing demand and availability of plant-based foods that offer consumers a taste experience similar to that of comparable animal-based products.

[0003] Eggs are a valuable source of protein and have many roles in the food industry, including direct consumption, formation of emulsions and foams, stabilisation of dough, etc. The diversity of possible uses makes it a great challenge to develop a vegan alternative to eggs that is as inclusive as possible.

[0004] Chicken egg whites have a proportion of 55-60% by weight. They contain 80-84% water, as well as 12% protein, 0.7% carbohydrates, 0.7% mineral substances, and 0.03% lipids. Depending on the freshness of the product, egg whites have a pH of 7.6-9.7; the pH value is determined by the absorption of CO through the eggshell. 2 It increases during storage based on diffusion. Egg white contains various proteins: ovalbumin (54%), conalbumin (12%), ovomucoid (11%), and ovomucin (3.5%).

[0005] Egg white of animal origin is an important source of egg white meat due to its protein content and high-value amino acid profile. It contains all the amino acids essential for humans and therefore has high protein value.

[0006] Chicken egg white has an apparent viscosity of approximately 0.350 Pa·s and exhibits some structural viscous (pseudoplastic) behavior.

[0007] The mechanism of thermally induced gelation of egg-containing systems involves, in a first step, unfolding of native proteins in solution, accompanied by protein-protein interactions forming a 3D network. Gel formation depends on protein concentration, ionic strength, pH value, 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 retard the formation of aggregates. Gelling / coagulation factors also affect the texture of boiled eggs. Boiled egg white has a hardness of 17N, which can be lowered by the addition of salt. At pH 5-6, egg white gel has a coarse aggregated structure, whereas at pH 9, protein chains and globules are arranged in a uniform matrix.

[0008] In addition to its high nutritional value, egg white serves many technological roles in food:

[0009] Egg whites can form very stable foams, which soften baked goods and other foods, promote binding in a wide variety of cooked products, and their setting properties allow baked goods to set when heated.

[0010] There are already various egg white replacer products that can be utilized in foods as dry or liquid products based on various starches and hydrocolloids and that can take over, to a large extent or in part, the role of egg white (Patent Document 1).

[0011] US Pat. No. 5,399,623 and US Pat. No. 5,499,633 relate to plant-based egg replacer compositions characterized by a high content of hydrocolloids.

[0012] US Pat. No. 5,399,433 also relates to an egg replacer composition having more than 5% hydrocolloids.

[0013] US Pat. No. 5,399,633 relates to an egg replacer in which an egg yolk replacer is surrounded by a membrane and combined with natural egg white or treated egg white or egg white analogues. [Prior art documents] [Patent documents]

[0014] [Patent Document 1] US Patent Application Publication No. 2013 / 0084361 [Patent Document 2] International Publication No. 2017 / 014967 Brochure [Patent Document 3] International Publication No. 2017 / 014806 Brochure [Patent Document 4] International Publication No. 2019 / 220431 Brochure [Patent Document 5] WO89 / 10704 Summary of the Invention [Problem to be solved by the invention]

[0015] The object of the present invention is to provide a partially transparent, white to colorless food product similar to chicken egg white, which forms a gel structure upon heating and substantially retains this gel structure after cooling. The liquid egg white substitute product should be processable similarly to liquid chicken egg white, i.e., it not only allows for the injection of gas by mechanical energy, but also provides a gas retention capacity similar to that of liquid chicken egg white, and subsequently solidifies upon heating, for example to soften baked goods and other food products. [Means for solving the problem]

[0016] This issue is (a) drinking water; (b) one or more proteins derived from legumes, oilseeds, grains, microorganisms, and / or algae; (c) a combination of one or more thermogelling hydrocolloids and one or more reverse gelling hydrocolloids; (d) one or more salts The problem is solved by a vegan-based egg white substitute product comprising: one or more reversible thermogelling hydrocolloids in a ratio of 0.25 to 5.00% by weight in combination with one or more reversible gelling hydrocolloids.

[0017] The percentages given below are all by weight.

[0018] In the following, the terms "egg white" and "egg albumen" are used synonymously.

[0019] "Vegan-based" means free of animal ingredients or components derived from animals.

[0020] Suitable protein sources are vegetable raw materials from the group of legumes, cereals, oilseeds, microorganisms and (micro)algae, preferably peas (Pisum sativum), chickpeas (Cicer arientinum), kidney beans (Phaseolus vulgaris), fava beans (also called "wild beans"; Vicia faba), lupin beans (Lupinus), lentils (Lens culinaris), corn (Zea mays), hemp (Cannabis sativa), sweet potato (Ipomoea batatas), cassava (Manihot esculenta), potato (Solanum tuberosum), pumpkin (Cucurbita), flax (Linum usitatissimum), rapeseed (Brassica napus), soybean (Glycine max), oat (Avena sativa), bacteria (e.g. Lactobacillus spp., Streptococcus spp., and Bifidobacterium spp.), yeasts (e.g. Saccharomyces cerevisiae), filamentous fungi (e.g. Aspergillus spp., Mucor spp., and Rhizopus spp.), seaweed and / or wakame algae, with particular preference being given to proteins from pea, chickpea, broad bean, lupin, hemp, pumpkin, and mung bean. As protein sources, it is possible to use (raw and / or hydrolyzed and / or fermented) husk flours, protein concentrates, protein isolates, and / or any combination thereof, which can be obtained from the plants and plant parts themselves, their seeds, bulbs, and / or fruits of the above-mentioned raw materials. The processing and nutritional engineering suitability of plants and the respective plant parts is well known to those skilled in the art in the field of food technology.

[0021] According to the invention, a transparent white product is provided, produced from the above-mentioned proteins of one or more vegetable protein sources. The solubility of the respective proteins is higher in a salt solution than in pure water. Therefore, in order to dissolve the proteins in a solution of drinking water and inorganic salts suitable for consumption, a salt solution, preferably a sodium chloride-(NaCl)-solution, is prepared in which the protein source is dispersed. In principle, however, it is possible to dissolve the proteins in a solution of drinking water and inorganic salts suitable for consumption, preferably a sodium chloride-(NaCl)-solution, in which the protein source is dispersed. 2 PO 4 ), disodium hydrogen phosphate (Na 2 HPO 4 ), Trisodium Phosphate (Na 3 PO 4 ), Sodium pyrophosphate (Na 4 P 2 O 7 ), and even other salts such as potassium chloride (KCl) are suitable. Of course, it is also possible to disperse the protein source and the salt simultaneously in the drinking water. In some embodiments, the salt concentration, preferably the NaCl concentration, is higher than 0.05%, preferably higher than 0.10%, higher than 0.15%, higher than 0.20%, higher than 0.30%, higher than 0.40%, or higher than 0.50%. In some embodiments, the salt concentration, preferably the NaCl concentration, is between 0.05% and 0.80%, preferably between 0.10% and 0.70%, between 0.20% and 0.60%, or between 0.4% and 0.6%.

[0022] To produce an aroma similar to egg, kala namak (black salt) or other salts with a proportion of sulfur compounds and / or natural aromas can be used. Sulfur-containing compounds, especially kala namak salt, can be used with salt in the salt solution, preferably with NaCl, to obtain the same concentration. Alternatively, lesser, more, or equal amounts can be used.

[0023] The amount of dissolved protein is preferably greater than 0.1%. In some embodiments, the amount of dissolved protein is greater than 1.0%, preferably greater than 2.5%, greater than 4.0%, greater than 5.0%, greater than 8.0%, greater than 10.0%, or greater than 12%. In some embodiments, the amount of dissolved protein in the egg white replacer product according to the present invention is between 0.5% and 15.0%, preferably between 1.0% and 12.0%, between 1.5% and 10.0%, or between 2.0% and 5.0%.

[0024] For the adjustment of the desired viscosity and for solidification on heating, the egg white replacer product contains hydrocolloids. Here, it has been found that a combination of one or more thermogelling hydrocolloids with one or more reversibly gelling hydrocolloids is preferred, both types differing in terms of their behavior on temperature change. Hydrocolloids that gel rapidly on increasing the temperature to >40°C are called "thermogelling" or "thermoreversibly gelling" and are preferably modified celluloses, preferably methylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose (HPMC) and / or hydroxypropylcellulose. However, the gelling caused by them is only temporary; on cooling to <40°, the gel transforms again into the original viscous solution. In order for thermogelling to occur, there should be a certain minimum concentration of thermogelling hydrocolloid, which in the case of methylcellulose is approximately 1.5 g / l. The determination of the minimum concentration for other thermogelling hydrocolloids is possible for the skilled person without significant experimental costs. Below such a concentration, gelling does not occur on heating of the aqueous solution. Reversible gelling hydrocolloids form gels at room temperature (about 20° C.) which - unlike thermogelling hydrocolloids - melt when heated within a certain thermal interval, i.e. liquefy to form a viscous solution which re-gels after cooling to or below the gelling temperature. As reverse gelling hydrocolloids, those derived from algae are used, preferably those derived from carrageenan and / or agar. To adjust the desired consistency and to promote sustained solidification of the vegan egg white, other hydrocolloids are used, preferably gellan gum, locust bean husk flour, guar husk flour, alginates, and / or xanthan. According to the present invention, the amount of hydrocolloid in the egg white is less than 5.00% (e.g., less than 4.75%, 4.50%, 4.25%, 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 hydrocolloid in the egg yolk replacer product is 0.10% to 4.5% (e.g., 0.20% to 4.00%, 0.25% to 3.00%, 0.50% to 2.50%, or 0.75% to 2.00%). The split between the thermal gelling hydrocolloid and the reverse gelling hydrocolloid is preferably 50:50, preferably 25:75, 30:70, or 40:60, or 75:25, 70:30, or 60:40. Amounts of hydrocolloid lower than 5.00% allow for the provision of a liquid raw egg replacer, while acting for stability and texture comparable to chicken eggs upon cooking.

[0025] In some embodiments, transglutaminase can be optionally added to improve the texture of the protein solution or emulsion. The effect of transglutaminase on texture is its ability to promote cross-linking of proteins under certain temperature and time conditions. The amount of transglutaminase is preferably 0.001% to 3.00%, more preferably 0.01% to 1.5%, and even more preferably 0.1% to 1.0%. Transglutaminase is activated while the protein solution or emulsion is heated to a temperature of 40°C to 60°C for at least 15 minutes, preferably 30 minutes, 60 minutes, 90 minutes, or 120 minutes. Transglutaminase may be microencapsulated or not, and can be inactivated by Pasteur or UHT treatment (above 75°C to 120°C), preferably during the production of the egg replacer product.

[0026] In some embodiments, the mixture can optionally contain vegetable oil, preferably in an amount of 0.1% to 4%, preferably 0.5 to 2.0%. Suitable vegetable oils are, for example, olive oil, palm 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 (corn oil), as well as any combinations thereof, are preferred.

[0027] A small amount of sugar is preferably added to the product to cause browning of the product when heated, e.g., when frying "fried eggs", which occurs by the so-called Maillard reaction. The sugar is preferably a monosaccharide (e.g., dextrose, fructose, and / or galactose) and / or a disaccharide (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 between 0.10% and 1.00%, preferably between 0.25% and 0.75%, between 0.50% and 0.50%, or between 0.75% and 0.25%.

[0028] Furthermore, the egg white replacer product may contain additional minor amounts (less than 10.0%, preferably less than 5%, 3%, or 2%) of minor ingredients, which may be emulsifiers, aroma preparations (especially those containing sulfur compounds), spices, natural colorants, preservatives, thickeners, or health-promoting additives. By way of example, iodine, vitamins (e.g., vitamin B12, 1 , B 2 , B 3 , B 5 , B 7 , B 9 , B 12 , C, D 3 , or E), minerals (e.g. Ca or Mg), and / or vegetable lecithin (which also acts as an emulsifier).

[0029] Egg white replacer products contain substantially no or no carotenoids.

[0030] Protein source and salt are dispersed in drinking water. The pH value is controlled by sodium hydroxide (NaOH), potassium phosphate (K 3 PO 4 ), or sodium citrate (Na 3 C 6 H 5 O 7The pH is adjusted to 6-9, preferably higher than 8.0, very preferably around 8.5, by a pH food regulator such as ethanolamine. The solution is stirred, preferably for at least 1 minute, more preferably for 5-10 minutes, even more preferably for 15 minutes, in order to improve the swelling of the proteins. It is preferred, but not essential, to separate the proteins after swelling by a suitable separation method, preferably by centrifugation, decanting or diaphragm filtration. Such a separation results in a supernatant containing the dissolved proteins and a pellet containing the insoluble proteins. Depending on the salt concentration in the solution used, the dissolved proteins are mainly globulins and albumins. The supernatant solution (solution (A)) is used for the subsequent egg white production, whereas the residue or pellet can be used for the production of another product, for example a vegan egg yolk substitute product.

[0031] 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)). Alternatively, it is possible to prepare two solutions (A1) and (A2) independently of each other: (A1) can be an aqueous protein solution or a protein-salt solution, and (A2) can be a solution of another protein or water only. Optionally, 0.001% to 2.00% transglutaminase can be added to solution (A1). If non-encapsulated 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 to 50° C., but not exceeding 60° C., and adding one or more thermogelling hydrocolloids (e.g. modified cellulose, methylcellulose, and / or hydroxypropylcellulose). The effect of heat results in an improved dispersion of the hydrocolloids. Before or after the dispersion of the hydrocolloid, oil (optionally containing 0.01% to 50% emulsifier), optionally a calcium ion source, natural colorants, and optionally other additives are mixed into solution (B). Solution (C) is prepared by mixing one or more reversible gelling hydrocolloids into solution (A2) at a temperature below 30°C, preferably below 20°C, 15°C, or 10°C. In addition to this, further natural taste substances, aroma formers, oils, and (encapsulated) transglutaminase, or other additives, can be mixed into solution (C). As soon as all the components of solutions (B) and (C) are completely dispersed, solutions (B) and (C) are mixed, preferably below 30°C, thereby resulting in the finished egg white solution (solution (D)). Each of the solutions and dispersions described above are prepared in a standard mixing vessel by applying well-known dispersion techniques.

[0032] The preparation of the solution is preferably, but not necessarily, carried out under vacuum. The vacuum prevents the formation of air bubbles in the egg white. Surprisingly, the degree of transparency increases when the vacuum is lowered to absolute pressures below 800 mbar, more preferably below 500 mbar, advantageously below 300 mbar, particularly preferably below 100 mbar or 50 mbar.

[0033] To simulate the consistency of chicken egg whites, one can preferably use mucilage water derived from hydrating or boiling seeds such as flaxseeds or chia seeds. Hydration can be carried out in water or in a soluble protein solution.

[0034] Solution (A) and / or the resulting egg white replacer product according to the invention can be Pasteur-processed. For this purpose, thermal or non-thermal methods can be applied, such as Pasteur process, Ultra High Temperature (UHT), High Pressure Pasteurization (HPP) or "Pulsed Field" technology (PEF). Both thermal and non-thermal stabilization methods are well known to the skilled person to achieve a shelf life at 8° C. (storage temperature) of at least 3 weeks.

[0035] The egg white can have an initial viscosity, defined as the resistance to deformation at a certain speed, in the range of 0.005 Pa·s to 20.0 Pa·s, preferably 0.1 Pa·s to 19 Pa·s, 1.0 Pa·s to 15 Pa·s, or 5.0 Pa·s to 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-SN12031) with a measuring gap d=1.136 mm. It is well known to those skilled in the art how to perform viscosity measurements using a rheometer. In the following, the conditions are described purely by way of example. The cylinder is filled with, for example, 15 ml of sample. The sample is equilibrated at 10° C. for 5 min and left for the measurement. The rotation is repeated for 2-100 s within 60 s. -1 Linearly increase to 100s. -1Keep the rotation for 30 seconds, then rotate for 100-2s within 60 seconds. -1 Viscosity adjustments are made by adding hydrocolloids, salts, and buffer salts for a given protein type and protein concentration, and are performed experimentally while measuring the viscosity.

[0036] Boiled egg white may have a hard texture, the hardness [N] being characterised by a breaking force of 2N to 50N, e.g. 5N to 30N, 10N to 25N, or 15N to 20N. The breaking force may be determined, e.g. using a texture analyser from Stable Micro Systems (Godalming, UK), which is a texture analysis instrument with evaluation software. Exemplary conditions are: 50% deformation, 5 kg load, cylindrical stamp with a diameter of 40 mm, and a head speed of 10 mm / min.

[0037] Using commercially available vegetable proteins, the color of boiled egg white (boiled, stirred, baked) depends on the protein concentration. The higher the protein concentration, the whiter the color of the egg white (see FIG. 5). The color of boiled egg white ranges from clear to white in the L*a*b* color space. The value (L*) can range from 70 to 99, preferably 80 to 96; the red-green (a*) can range from -10 to 5, preferably -5 to 3; the yellow-blue (b*) can be 8 to 35, preferably 11 to 28, more preferably 15 to 25. The color can be finely adjusted using natural coloring substances.

[0038] Surprisingly, these types of egg white replacer products can be mixed almost uniformly with animal (natural) egg yolk or egg yolk replacer products in a ratio of approximately 2:1 to form a "scrambled egg" similar consistency. If both phases are not mixed, surprisingly, it is possible to prepare a product that, when pan-fried, corresponds in appearance and consistency to a fried egg (Figure 6).

[0039] Other food products can also be produced using the egg whites and / or "whole egg" mixture according to the invention, such as butter cakes, quiches, pancakes or similar foods. Such food products, comprising a mixture of the egg white replacer product according to the invention and natural egg yolks or egg yolk replacer products, do not differ, or differ only slightly, from chicken egg-containing preparations, either in terms of color, taste or texture.

[0040] Particularly preferred embodiments of the present invention include:

[0041] [Table 1]

[0042] The invention will become more apparent from the drawings. [Brief description of the drawings]

[0043] [Figure 1a] FIG. 1 is a diagram for producing an egg white replacer product according to Example 1. [Figure 1b] FIG. 2 is a diagram for producing an egg white replacer product according to Example 2. [Figure 1c] FIG. 1 is a diagram for producing an egg white replacer product according to Example 3. [Diagram 2] Egg white color EW: Egg white derived from chicken eggs H2O: Water SPI: Soy protein isolate LPI: Lupin protein isolate MM: Hypromellose BM: Hydroxypropyl methylcellulose TM: Methylcellulose [Diagram 3] Fried egg production DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0044] In the following, egg white replacer products according to the present invention will be described, which should be understood as examples and do not strictly limit these embodiments. EXAMPLES

[0045] [Table 2]

[0046] The preparation is carried out as shown in the diagram of FIG. 1a.

[0047] [Table 3]

[0048] The preparation is carried out as shown in the diagram of FIG. 1b.

[0049] [Table 4]

[0050] The preparation is carried out as shown in the diagram of FIG. 1c.

Claims

1. A vegan-based egg white substitute product, (a) drinking water; (b) one or more proteins derived from legumes, oilseeds, grains, microorganisms, and / or algae; (c) a combination of one or more thermogelling hydrocolloids and one or more reverse gelling hydrocolloids; (d) one or more salts wherein the proportion of the combination of one or more reversible thermogelling hydrocolloids and one or more reverse gelling hydrocolloids is 0.25 to 5.00% by weight.

2. 10. The egg white replacer product of claim 1, wherein the mixture further comprises a material containing a proportion of a sulfur compound.

3. 3. The egg white replacer product of claim 2, wherein the substance comprising a sulfur compound comprises an aromatic preparation and / or kala namak (black salt).

4. 10. The egg white replacer product of claim 1, wherein the thermogelling hydrocolloid is methylcellulose.

5. 2. The egg white replacer product of claim 1, wherein the reverse gelling hydrocolloid is carrageenan.

6. 10. The egg white replacer product of claim 1, wherein the vegetable protein is derived from pea, chickpea, mung bean, hemp, pumpkin, and / or wild bean.

7. 10. The egg white replacer product of claim 1, wherein the vegetable protein is present as raw and / or hydrolyzed and / or fermented egg husk flour, protein concentrate, protein isolate, and / or any combination thereof.

8. 2. The egg white replacer product of claim 1, wherein the amount of dissolved protein is 0.1% to 15.0% by weight.

9. 2. The egg white replacer product of claim 1, wherein the salt concentration is 0.025% to 0.80% by weight.

10. 2. The egg white replacer product of claim 1, wherein the amount of hydrocolloid is from 0.5% to 3.5% by weight.

11. 10. The egg white replacer product of claim 1, wherein the mixture additionally comprises sugar in an amount of 0.10% to 1.00% by weight.

12. 2. The egg white replacer product of claim 1, wherein the mixture further comprises vegetable oil, preferably in an amount of 0.1 to 4.0% by weight.

13. 10. A method for producing an egg white replacer product according to claim 1, said method comprising: (a) dispersing one or more vegetable proteins and salt in drinking water; (b) adjusting the pH value of the solution of step (a) to pH 6-9 and optionally allowing it to swell for 1-15 minutes; (c) optionally separating the dissolved supernatant from the insoluble residue; (d) dividing the solution of step (b) or the lysed supernatant of step (c) into first and second portions; (e) forming a solution by heating the first portion of step (d) to at least 40°C and adding one or more thermogelling hydrocolloids; (f) forming a solution by adding one or more reverse gelling hydrocolloids to the second portion of 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 a temperature up to 60°C to obtain an egg white replacer product; A method comprising:

14. 10. A method for producing an egg white replacer product according to claim 1, said method comprising: (a) dispersing one or more vegetable proteins and salt in drinking water; (b) adjusting the pH value of the solution of step (a) to pH 6-9 and optionally allowing it to swell for 1-15 minutes; (c) optionally separating the dissolved supernatant from the insoluble residue; (d) adding one or more reverse gelling hydrocolloids to the solution of step (b) or to the supernatant of step (c) and heating with stirring to a temperature of up to 30°C; (e) adding one or more thermogelling hydrocolloids with stirring until completely dispersed, thereby obtaining an egg white replacer product; A method comprising:

15. 15. The method of claim 13 or 14, wherein the supernatant of step (c) and / or the resulting egg white replacer product is Pasteurized.

16. 16. The method of claim 15, wherein the supernatant of step (c) and / or the resulting egg white replacer product is rendered shelf stable by a non-thermal method.

17. 17. The method according to claim 16, wherein said thermal (Pasteur, UHT) and / or non-thermal method is high-pressure pasteurization (HPP) or "pulsed field" technique (PEF).

18. 15. The method of claim 13 or 14, wherein the thermogelling hydrocolloid is added at a temperature of about 50°C.

19. 15. An egg white replacer product producible after heating according to the method of claim 13 or 14, characterized in that the egg white replacer product has a viscosity of 0.005 Pa·s to 20.0 Pa·s.

20. 13. Use of an egg white replacer product according to any one of claims 1 to 12 to prepare or as an ingredient of an emulsion or liquid consisting of at least one phase, as an additive to cooking or baked goods, or as a complete egg replacer product.

21. 21. The use of claim 20 in a vegan emulsion or liquid, a vegan dish or baked good, or a vegan complete egg replacement product.

22. 21. The use of claim 20 in a non-vegan emulsion or liquid, a non-vegan dish or baked good, or a non-vegan complete egg replacement product.

23. 13. A method of making an emulsion, liquid, dish, baked good, or complete egg replacer product, wherein the egg white replacer product of any one of claims 1 to 12 is utilized as an additive in the emulsion, liquid, dish, baked good, or complete egg replacer product.

Images