Vegan-based whole egg substitute

Abstract

The present invention relates to a vegan-based whole egg replacer product comprising a mixture of (a) 1.0% to 30.0% by weight of one or more proteins from legumes, oilseeds, cereals, algae, or microorganisms, (b) 1.0% to 30.0% by weight of vegetable oil, optionally containing at least one emulsifier, (c) 0.2% to 5% by weight of one or more reversibly thermogelling hydrocolloids and one or more combinations of reversibly gelling hydrocolloids, (d) 2.0% to 15% by weight of at least one carotenoid-containing food and / or natural coloring substance, and (e) optionally at least one partially gelatinized starch, (f) 0.2% to 2.0% by weight of salt, and (g) the balance being drinking water. Furthermore, the present invention relates to a method for producing the whole egg replacer product and to the use of the whole egg replacer product to produce an emulsion in a dish or in a bread or baked good.

Description

[Technical Field]

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

[0002] Awareness of the importance of sustainable lifestyles is also continuously increasing the relevance of purely plant-based diets. In addition to strict vegans and vegetarians, there is also an increasing number of people trying to reduce their consumption of animal products (flexitarians and flexi-vegans). The latter is causing 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 nutritious source of protein and, in addition to being eaten as such, perform many functions in food, such as forming emulsions and foams and stabilizing doughs. Due to the wide range of possible applications, finding a vegan substitute for eggs that covers as full a range as possible is a major challenge.

[0004] The yolk of a chicken egg is an oil-in-water emulsion that contains just under 50% water, about 30% fat, about 17% protein, minerals, and vitamins. Due to its high content of phospholipids (about 30% fat), the yolk is an extremely good emulsifier, and the carotenoids in the yolk give it its characteristic yellow-orange color.

[0005] In the kitchen, it is used, inter alia, as an emulsifier (e.g. for mayonnaise), to thin, whip or thicken cream, and to stabilize the crumb in bread or bakery products. Egg yolk solidifies when heated above 72°C.

[0006] Chicken egg whites account for 55-60% of the total mass. In addition to 80-84% water, egg whites contain 12% protein, 0.7% carbohydrates, 0.7% minerals, and 0.03% fat. Depending on the product's freshness, egg whites have a pH value of 7.6-9.7, which increases during storage due to CO2 diffusion through the eggshell. Egg whites contain various proteins: ovalbumin (54%), conalbumin (12%), ovomucoid (11%), and ovomucin (3.5%). Due to their protein content and nutritious amino acid composition, animal-derived egg whites are an important protein source. Egg whites contain all essential amino acids for humans and therefore have a high protein score.

[0007] Patent Documents 1 and 2 relate to plant-based egg replacer compositions characterized by a high content of hydrocolloids.

[0008] WO 02 / 04994 also relates to an egg replacer composition having more than 5% hydrocolloids.

[0009] US Patent No. 5,949,999 relates to an egg replacer in which an egg yolk replacer is surrounded by a membrane and combined with natural egg white or a treated egg white or egg white analogue.

[0010] A variety of other egg yolk replacer products already exist, and the base of these egg replacer products is usually a mixture of starch and hydrocolloids, with some vegetable protein (Patent Document 5; Patent Document 6). These egg yolk replacer products can be used in foods as dry or liquid products and can take over most or part of the functions of eggs (comparable color, binding power). Some of these products also have a rheology that can be compared to that of animal eggs. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] International Publication No. 2017 / 014967 [Patent Document 2] International Publication No. 2017 / 014806 [Patent Document 3] International Publication No. 2019 / 220431 [Patent Document 4] International Publication No. 89 / 10704 [Patent Document 5] US Patent Application Publication No. 2013 / 0084361 [Patent Document 6] German Patent No. 60313732T2 Summary of the Invention [Problem to be solved by the invention]

[0012] The object of the present invention is to provide a vegan-based whole egg-like food product without solidifying the liquid phase, which can be processed in the same way as animal eggs, i.e., it should form an emulsion, stabilize, and solidify upon heating. [Means for solving the problem]

[0013] This issue is (a) 1.0% to 30.0% by weight of one or more proteins from legumes, oilseeds, cereals, algae, or microorganisms; (b) 1.0% to 30.0% by weight of vegetable oil, optionally containing at least one emulsifier (c) 0.2% by mass to 5% by mass of a combination of one or more reversibly thermogelling hydrocolloids and one or more reversibly gelling hydrocolloids; (d) 2.0% to 15% by weight of at least one carotenoid-containing food and / or natural coloring substance; (e) any at least one partially gelatinized starch; (f) 0.2% by mass to 2.0% by mass of salt, and (g)Remainder Drinking water This problem is solved by a whole egg replacer product comprising a mixture of: DETAILED DESCRIPTION OF THE INVENTION

[0014] The percentages given in the text below are all % by weight.

[0015] "Vegan-based" means free of animal ingredients or ingredients derived from animals.

[0016] The product according to the invention advantageously has a protein content of 1% to 30%, very preferably 4% to 25%, particularly preferably 5% to 20%. As protein sources, vegetable raw materials from the group consisting of legumes, cereals, oilseeds, (micro)algae and microorganisms, preferably peas (Pisum sativum), chickpeas (Cicer arientinum), kidney beans (Phaseolus vulgaris), broad beans (Vicia faba), lupins (Lupinus), lentils (Lens culinaris), maize (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), oats (Avena sativa), Suitable plant materials are those from the group of Lactobacillus sativa, duckweed (Lermna), 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 pea protein, lupin protein, potato protein, chickpea protein and broad bean protein being particularly preferred. A ratio of 2.0% to 8.0% fava bean protein and 2.0% to 15% pea protein, more advantageously 1.5% to 2.5% fava bean protein (very advantageously about 2.0%) and 2.5% to 3.5% pea protein (very advantageously about 3.25%), is advantageous.As protein sources, the aforementioned raw plants and plant parts themselves, their seeds, tubers and / or their fruits can be used, as can (raw and / or hydrolyzed and / or fermented) flours, protein concentrates, protein isolates and / or any combination thereof. The processing and food technical suitability of plants and their plant parts are well known to those skilled in the art of food technology.

[0017] In some embodiments, transglutaminase can be optionally added to improve the texture of the protein solution or protein emulsion. The effect of transglutaminase on texture is due to its ability to promote protein cross-linking under predetermined 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 when the protein solution or protein 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 can be, but is not required to be, microencapsulated and can be inactivated by pasteurization or UHT treatment (above 75°C or 120°C), among other things, during the production of egg replacer products.

[0018] The fat content is preferably 1% to 30%, more preferably 3 to 20%, very preferably 5 to 12%, and particularly preferably 7 to 10%. Vegetable oils such as olive oil, coconut oil, flaxseed oil, walnut oil, safflower oil, and / or peanut oil are suitable as the fat component, while plain oils such as rapeseed oil, sunflower oil, and / or corn germ oil are preferred. Sunflower oil and / or rapeseed oil is preferably used in an amount of 3.0% to 20.0%, more preferably 7.0 to 10.0%, and very preferably about 8.0%. An emulsifier can be added to the fat component in an amount of preferably up to 30%, preferably 5 to 12%, and even more preferably 7 to 10%, based on the proportion of the fat component. These fatty components are, for example, (vegetable) 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 phosphatide, acetate monoglyceride, lactate monoglyceride, citrate monoglyceride, tartarate monoglyceride, stearyl tartrate or sorbitan monostearate.

[0019] To impart a suitable color to the egg replacer product, at least one carotenoid-containing food and / or natural colorant is added as another ingredient. For this purpose, preparations from fruits, vegetables, and tubers, preferably tuberous vegetables and root vegetables, such as carrots, apricots, tomatoes, peppers, pumpkins, fennel, and / or sweet potatoes, are suitable. These may be boiled, processed into a porridge, or finely chopped. In some embodiments, the amount of carotenoid-containing food 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 food in the egg is between 0.01% and 10.0% (e.g., between 0.50% and 9.50%, between 2.50% and 7.50%, or between 3.00% and 5.50%). The use of sweet potato as a carotenoid-containing food product has been found to surprisingly result in a texture and color very similar to that of a typical chicken egg yolk, while maintaining the protein and dietary fiber content. The sweet potato is preferably boiled, processed into a porridge, or finely chopped. The amount of sweet potato can be 2% to 10%, preferably 3% to 8%. Amounts of 5.0% to 6.0%, more preferably about 5.7%, are highly advantageous. When sweet potato is included as a carotenoid-containing food product, the further addition of at least partially gelatinized starch is unnecessary (0%) or can be limited to a small amount of less than 0.5%. Furthermore, the addition of at least one (partially) gelatinized starch is recommended, particularly in an amount of 0.5% to 4%, more preferably 1.0% to 3.0%. (Partially) gelatinized starch can be obtained, inter alia, from corn starch, potato starch, or rice starch by mechanical processing in the presence of water, with or without the application of heat. In this case, some or all of the starch particles are ruptured. The powder is then dried. Gelatinized starch exists as a white to yellowish-white powder and swells in cold water. Gelatinized starch has good flowability and is suitable as a binder.

[0020] Other suitable preparations from fruits, vegetables, and tubers can be optionally used to adjust texture, mouthfeel, and color. For optimal color adjustment, further additives, particularly fat-soluble natural colorants such as carotenoids (e.g., β-carotene, lycopene, zeaxanthin), carrot extract, curcumin, and colorants that are poorly soluble in water, such as riboflavin, are suitable. These may be used individually or in combination to achieve the desired color. In some embodiments, the amount of natural colorant 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 colorant in the egg yolk is between 0.01% and 2.00% (e.g., between 0.25% and 1.75%, between 1.00% and 0.50%, or between 1.75% and 0.25%). In an advantageous embodiment, the amount of beta-carotene and / or carrot extract is between 0.05% and 1.25%, very advantageously about 0.07%. The color of the eggs can range from yellow to dark orange in the L*a*b* color space. The lightness (L*) can be between 70 and 85, preferably between 75 and 80, the red-green (a*) can be between 15 and 30, preferably between 19 and 25, and the yellow-blue (b*) can be between 60 and 95, preferably between 70 and 90, particularly preferably between 75 and 88.

[0021] To create a chicken egg-like aroma, salt is added, preferably NaCl, KCl, NaH2PO4, Na2HPO4, sodium or potassium citrate, calcium lactate, CaCl2, Na3PO4, and / or kala namak (black salt) or a salt comparable to kala namak with a certain amount of sulfur compounds. To this end, 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 an advantageous embodiment, the egg replacer product contains 0.2% to 0.5% NaCl (advantageously about 0.375%) and, optionally, up to 1.0% calcium lactate and / or up to 1.5% KCl (advantageously about 0.03%).

[0022] The egg replacer product may further optionally contain small amounts (less than 10.0%, advantageously less than 5%, less than 3% or less than 2%) of additional secondary ingredients. These secondary ingredients may be flavoring compounds, spices, dried vegetables or fruits, sugars, preservatives, thickeners or health-promoting additives. For example, in this case, iodine, vitamins (e.g., vitamins B1, B2, B3, B5, B7, B9, B10, B11, B12, B13, B14, B15, B16, B17, B18, B19, B20, B21, B22, B23, B24, B25, B26, B27, B28, B29, B30, B31, B32, B33, B34, B35, B36, B37, B38, B39, B40, B41, B42, B4 12 , C, D3 or E), minerals (e.g., Ca or Mg) or vegetable lecithin (which also functions as an emulsifier). In an advantageous embodiment, optional secondary ingredients include vitamin D3 (0-0.001%, advantageously about 0.000001%) and / or vitamin B 12 (0-0.0005%, advantageously about 0.0000005%) and / or natural flavors (0-2.5%, advantageously about 0.4%) and / or dextrose (0-1.5%, advantageously about 0.02%) are added.

[0023] To achieve the desired viscosity and solidification upon heating, egg replacer products contain hydrocolloids. It has been found that a combination of one or more thermogelling hydrocolloids and one or more reversibly gelling hydrocolloids, where both types exhibit different behavior upon temperature changes, is preferred. Hydrocolloids that rapidly gel above 40°C are said to be "thermogelling" or "thermoreversibly gelling," and are particularly modified celluloses, preferably methylcellulose, hydroxyethylcellulose, and / or hydroxypropylcellulose. However, the gelation they cause is only temporary; upon cooling below 40°C, the gel reverts to its original viscous solution. For thermogelation to occur, a certain minimum concentration of the thermogelling hydrocolloid must be present, which is approximately 1.5 g / l for methylcellulose. The minimum concentration of other thermogelling hydrocolloids can be determined by those skilled in the art without extensive experimental effort. Below this concentration, gelation does not occur upon heating of the aqueous solution. Reversibly gelling hydrocolloids form gels at room temperature (about 20°C), but in contrast to thermogelling hydrocolloids, they melt, i.e. liquefy, when heated within a certain temperature range, forming a viscous solution which itself re-gels after cooling below the gelling temperature. As reversibly gelling hydrocolloids, hydrocolloids from algae are used, in particular carrageenan and / or agar. Furthermore, other hydrocolloids are used, in particular gellan gum, locust bean flour, guar bean flour, alginate and / or xanthan, to adjust the desired consistency and to support the permanent solidification of vegan eggs. In some embodiments, the amount of hydrocolloid in the egg replacer product is less than 5.00% (e.g., 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%, less than 0.75%, or 0.50% or less). In some embodiments, the amount of hydrocolloid in the egg replacer product is between 0.20% and 5.00%, between 0.25% and 3.00%, between 0.50% and 2.50%, or between 0.75% and 2.00%.In an advantageous embodiment, the egg replacer product comprises 0.1 to 2.5% (advantageously about 1.0%) of methylcellulose and 0.1 to 2.5% (advantageously about 0.9%) of carrageenan. As an additional hydrocolloid, xanthan can be present in an amount of up to 2.5% (advantageously about 0.05%). The ratio of thermogelling hydrocolloid to reversibly gelling hydrocolloid is, in particular, 50:50, advantageously 25:75, 30:70, or 40:60, or 75:25, 70:30, or 60:40. A hydrocolloid amount of less than 5.00% makes it possible to provide a liquid raw egg replacer, while providing stability and texture comparable to that of chicken eggs when fried, baked, or boiled.

[0024] According to the present invention, a 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 solution or a protein salt solution, and (A2) can be another protein or just water. Optionally, 0.001% to 2.00% transglutaminase can be added to solution (A1). When non-encapsulated transglutaminase is used, it is preferable to keep the solution at 50°C for less than 120 minutes. Solution (B) is prepared by heating solution (A1) to at least 40°C, advantageously 50°C but below 60°C, and adding one or more thermogelling hydrocolloids (e.g., modified cellulose, methylcellulose, and / or hydroxypropylcellulose). The effect of heat results in improved dispersion of the hydrocolloids. Before or after dispersing the hydrocolloid, oil (optionally containing 0.01% to 50% emulsifier), optionally a calcium ion source, a carotenoid-containing food or natural colorant, and optional other additives are mixed into solution (B). Solution (C) is produced by mixing solution (A2) with one or more reversibly gelling hydrocolloids at a temperature below 30°C, particularly below 20°C, 15°C, or 10°C. Furthermore, natural flavors, flavoring compounds, oils, and (encapsulated) transglutaminase or other additives can also be mixed into solution (C). Once all components of solutions (B) and (C) are completely dispersed, solutions (B) and (C) are mixed, particularly at a temperature below 30°C, thereby producing the final egg solution (solution (D)). The above solutions and dispersions are produced in standard mixing vessels using known dispersion techniques.

[0025] To achieve a complete and fine distribution of the oil particles, the mixture (solution (D)) can be homogenized. Surprisingly, this not only improves the texture so that it is no longer perceptible on the tongue, but also improves brightness, requiring less coloring agent for coloring and giving the product a stronger gloss. For homogenization, pressures of 5 bar to 300 bar, more suitably 25 bar to 225 bar, particularly preferably 50 bar to 250 bar can be used. Homogenization can be in one or two stages.

[0026] The separate solutions and their mixtures are preferably, but not necessarily, subjected to vacuum treatment, which can prevent air bubbles from forming in the eggs.

[0027] According to the present invention, each of the solutions ((A), (B), (C) and / or (D)) can be pasteurized or sterilized. Pasteurization / sterilization can also be supplemented by other techniques, such as UV treatment and / or high pressure treatment. These methods are standard techniques familiar to those skilled in the art and well documented in the literature.

[0028] Solution (D) can be present as a liquid and used (e.g., in the preparation of dishes / bread or baked goods or as an ingredient for scrambled eggs). Surprisingly, the egg replacer product can also be used to make emulsions (e.g., mayonnaise), to prepare dishes, to stabilize confectioneries, and to make scrambled eggs.

[0029] The optimum amount of water depends, to some extent, on the exact composition of the egg replacer product. This amount can be easily determined by initially incorporating a relatively small amount of water. If the liquid egg replacer product is still thicker than desired, more water can be incorporated. The viscosity of the egg replacer product is therefore controlled by adding water to the above-mentioned ingredients. The egg replacer product can have an initial viscosity (before any heat or other treatment), defined as the resistance to deformation at a given shear rate, in the range of 0.5 Pa·s to 200.0 Pa·s, especially 0.7 Pa·s to 150 Pa·s; 1.51 Pa·s to 100 Pa·s, or 50 Pa·s to 80 Pa·s. On the other hand, eggs after heat treatment (e.g., boiling) can have a viscosity in the range of 100 Pa·s to 10,000 Pa·s, in particular 300 Pa·s to 8,000 Pa·s, 700 Pa·s to 3,500 Pa·s, or 900 Pa·s to 1,500 Pa·s. Viscosity can be measured using a rheometer (MCR301 SN802801740, Anton Paar GmbH, Graz, Austria) equipped with a cylindrical measuring system (CC27-SN12031) with a measuring gap d=1.136 mm. How to perform viscosity measurements using a rheometer is known to those skilled in the art. The following are merely exemplary conditions: The cylinder is filled with, for example, 15 ml of sample. The sample is equilibrated at 10°C for 5 minutes and left for measurement. Rotation is performed for 2 to 100 s over a period of 60 s. -1 Increase linearly with 100s -1 The rotation was maintained for 30 seconds, and then 100-200 seconds for 60 seconds. -1 Viscosity adjustments are made by addition of hydrocolloids, salts and buffer salts for a given protein type and protein concentration and are performed experimentally under viscosity measurement.

[0030] Particularly advantageous embodiments of the present invention include:

[0031] [Table 1]

[0032] The present invention is more clearly explained by the figures shown below: [Brief explanation of the drawings]

[0033] [Figure 1a] FIG. 1 shows a diagram for the production of an egg replacer product according to Example 1. [Figure 1b] FIG. 1 shows a diagram for the production of an egg replacer product according to Example 2. [Figure 1c] FIG. 1 shows a diagram for the production of an egg replacer product according to Example 3. [Figure 2a] 1 illustrates the egg replacer product of Example 1 as scrambled eggs and omelets that mimic chicken eggs. [Figure 2b] 1 illustrates the egg replacer product of Example 2 as scrambled eggs and omelets, simulating chicken eggs. [Figure 2c] 1 illustrates the egg replacer product of Example 3 as scrambled eggs and omelets, simulating chicken eggs. [Example]

[0034] The following examples illustrate egg replacer products according to the present invention, but are not limited to these exact embodiments.

[0035] [Table 2]

[0036] The fabrication is carried out as shown in Figure 1a.

[0037] [Table 3]

[0038] The fabrication is carried out as shown in Figure 1b.

[0039] [Table 4]

[0040] The fabrication is carried out as shown in Figure 1c.

Claims

1. (a) 1.0% to 30.0% by weight of one or more proteins from legumes, oilseeds, cereals, algae, or microorganisms; (b) 1.0% to 30.0% by weight of vegetable oil, optionally including at least one emulsifier (c) a combination of one or more reversibly thermogelling hydrocolloids and one or more reversibly gelling hydrocolloids: 0.2% to 5% by weight (d) 2.0% to 15% by weight of at least one carotenoid-containing food and / or natural coloring substance; and (e) optionally at least one partially gelatinized starch (f) 0.2% by mass to 2.0% by mass of salt; (g) Remainder Drinking water A vegan-based whole egg replacement product containing a mixture of.

2. 2. The whole egg replacer product of claim 1, wherein the carotenoid-containing food contains 3.0 to 8.0% by mass of sweet potato.

3. 3. The whole egg replacer product of claim 1 or 2, wherein the mixture further comprises a flavoring formulation comprising salt, or a sulfur compound or a sulfur compound salt.

4. A whole egg replacer product according to any one of claims 1 to 3, wherein the mixture further comprises a spice or flavouring blend.

5. A whole egg replacer product according to any one of claims 1 to 4, wherein the hydrocolloid (c) is a combination of methylcellulose and carrageenan.

6. 6. The whole egg replacer product according to any one of claims 1 to 5, wherein the vegetable oil (b) is corn germ oil, rapeseed oil, coconut fat and / or sunflower oil or any combination thereof.

7. 7. The whole egg replacer product according to any one of claims 1 to 6, wherein the plant protein (a) is pea protein and / or broad bean protein.

8. 8. The whole egg replacer product according to any one of claims 1 to 7, wherein the plant protein is a (hydrolyzed) flour, a protein concentrate, a protein isolate and / or any combination thereof.

9. 9. The whole egg replacer product of any one of claims 1 to 8, having a protein content of 4% to 25% by weight.

10. 10. The whole egg replacer product of any one of claims 1 to 9, having a fat content of 3% to 20% by weight.

11. 11. A whole egg replacer product according to any one of claims 1 to 10, wherein the vegetable oil comprises an emulsifier selected from lecithin, ascorbyl palmitate, sodium phosphate, potassium phosphate, propylene glycol alginate, polyoxyethyl stearate, ammonium phosphatide, monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride tartarate, stearyl tartrate or sorbitan monostearate.

12. Composition of: Table 1 12. The whole egg replacer product of any one of claims 1 to 11, having

13. Composition of: Table 2 13. The whole egg replacer product of claim 12, having

14. (a1) dispersing vegetable 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 salt solution to produce a protein solution (A1), producing a solution (A2) containing drinking water alone or a second plant protein dissolved in drinking water; (b) preparing solution (B) by mixing said protein solution (A1) with a thermal gel-forming hydrocolloid at at least 40°C; (c) preparing solution (C) by mixing said protein solution (A2) with a reversible gel-forming hydrocolloid at room temperature or up to 30°C; (d) adding vegetable oil and optional emulsifier to solution (B) and / or (C) under continuous stirring and optionally homogenization; (e) adding a carotenoid-containing food and / or natural coloring agents, and optionally other additives, to solutions (B) and / or (C); (f) mixing said solutions (B) and (C) to obtain solution (D); A method for producing the whole egg replacer product of any one of claims 1 to 13, comprising:

15. 15. The method of claim 14, wherein at least one salt is added to the solution (C).

16. 16. The method according to claim 14 or 15, wherein the natural colorant in step (e) is β-carotene.

17. 14. Use of a whole egg replacer product according to any one of claims 1 to 13 for the preparation of or as a component of an emulsion or liquid consisting of at least one phase, as an ingredient in a dish or in bread or baked goods.

18. 18. Use according to claim 17, as a component of a vegan emulsion or liquid consisting of at least one phase, as an ingredient in vegan dishes or vegan breads or baked goods.

19. 18. Use according to claim 17, as an ingredient of a non-vegan emulsion or liquid consisting of at least one phase, as an ingredient in a non-vegan dish or in a non-vegan bread or baked good.

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