Plant-Based Egg Substitutes

Abstract

The present invention relates to an egg substitute and a method for producing the same, as well as compositions comprising said egg substitute. More specifically, the present invention relates to compositions comprising pea albumin and pregelatinized starch.

Description

[Technical Field]

[0001] The present invention relates to an egg replacer and its manufacturing method, as well as compositions comprising said egg replacer primarily for the food sauce industry, more specifically for mayonnaise. [Background technology]

[0002] Eggs are a well-known food product in the food industry. The egg raw material market is estimated at US$6 billion worldwide and continues to grow. Eggs have high nutritional value and are therefore an essential ingredient in a variety of foods, including, but not limited to, bread, cakes, biscuits such as muffins or scones, soufflés, pasta, sauces, pastry cream, and ice cream.

[0003] However, eggs have many drawbacks. Eggs contain high levels of cholesterol and saturated fat, which increases the risk of cardiovascular disease and obesity. Some consumers wish to avoid consuming egg-based products due to food allergies or other dietary restrictions. Finally, some consumers do not want to eat eggs for religious or ethical reasons. Furthermore, eggs in many countries (e.g., Russia) may have poor microbial quality.

[0004] To address these issues, agricultural and food research has been conducted for many years on plant-based egg substitutes. To effectively meet these challenges, these substitutes must be environmentally friendly and hypoallergenic. Therefore, soy-based solutions should be avoided.

[0005] Solutions exist, such as those disclosed in WO 2014001016 (disclosing an emulsion containing gelatinized starch, legume albumin, and a low charge density non-starch polysaccharide) or WO 2014001030 (disclosing an emulsion containing gelatinized starch, legume albumin, and a polysaccharide thickener), but they use complex formulations containing three or more compounds. Furthermore, the non-starch polysaccharides they use are not desirable for certain consumers who want a concise ingredient list containing as few compounds as possible.

[0006] International Publication No. WO 2013067453 proposes a multifunctional composition that can be used as a whole egg substitute. In a preferred embodiment taught therein, the composition comprises (i) yellow pea flour and (ii) modified starch in a weight ratio ranging from 7:3 to 3:7, and the composition provides binding, moisturizing, leavening, and / or emulsifying properties similar to those of eggs. In particular, Examples 7, 8, and 9 of this application present a mixture of pea protein and modified starch to replace egg yolk in mayonnaise.

[0007] To be effective, it is recommended to rehydrate the protein in water for up to 24 hours before use. Figure 11 of this application illustrates the impact of this hydration. Indeed, after one hour of hydration, the consistency of the mayonnaise (measured by the distance traveled using a consistency meter) is comparable to that of mayonnaise obtained without hydration. According to this figure, at least three hours of hydration are required to obtain a firmer texture (shorter distance). This hydration is an additional step that incurs extra costs for users of these solutions. It therefore represents a significant barrier to their use and the cost of competing end products. Furthermore, it uses extra water. Finally, the waiting time in the hydration medium remains a major risk of microbial contamination in the agricultural and food industries.

[0008] The Applicant is credited with having addressed these problems. This research has resulted in a composition according to the invention, characterized in that it comprises bean albumin, preferably selected from the list including pea and broad bean, and pregelatinized starch, in a weight ratio of 0.9:0.1 to 0.6:0.4, preferentially 0.8:0.2 to 0.7:0.3, and even more preferentially 0.75:0.25, respectively. The invention also relates to a process for producing the composition according to the invention, as well as various industrial uses thereof.

[0009] The present invention will be better understood from the following description. Summary of the Invention

[0010] The present invention is first embodied in a composition comprising pea albumin and pregelatinized starch in a weight ratio of 0.9:0.1 to 0.6:0.4, preferentially 0.8:0.2 to 0.7:0.3, and even more preferentially 0.75:0.25, respectively, and which is free of non-starch polysaccharides.

[0011] The present invention also relates to a method for preparing the composition, comprising the steps of: - preparation of bean albumin, - preparation of pregelatinized starch, - A mixture of the two compounds.

[0012] Finally, the present invention also relates to the use of a composition comprising the inventive pea albumin and pregelatinized starch in the field of human food or animal feed.

[0013] The present invention will be better understood from the following description. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention is first embodied in a composition comprising pea albumin and pregelatinized starch in a weight ratio of 0.9:0.1 to 0.6:0.4, preferentially 0.8:0.2 to 0.7:0.3, and even more preferentially 0.75:0.25, respectively, and which is free of non-starch polysaccharides.

[0015] "Ratio" is understood to mean the respective weight proportions of each component (i.e., albumin and starch). For better understanding, a ratio of 1:0 means a composition containing only albumin, while a ratio of 0.5:0.5 means a composition containing equal amounts of albumin and starch.

[0016] As illustrated below, the use of pea albumin, preferentially pea or broad bean albumin, offers a crucial competitive advantage to food manufacturers seeking egg yolk substitutes. The solution disclosed in WO 2013 / 067453 is a composition containing yellow pea flour and modified starch in a weight ratio between 7:3 and 3:7 (see paragraph 15). From Examples 7 and 8, it can be seen that the yellow pea flour is preferentially a yellow pea isolate with a protein content of 80%, most likely a globulin fraction commercially available under the tradenames EMPRO® or NUTRALYS®. The preferred modified starch is pregelatinized starch. In this case, the preferred ratio is 50:50 or 59:41. Figure 11 shows that a minimum of 3 hours of hydration is required to achieve a firmer consistency comparable to that obtained with egg yolk.

[0017] It is clearly stated in relation to said product that rehydration is required before use, and paragraph 156 of said application specifies that said rehydration takes 24 hours. Figure 11 shows that a minimum of 3 hours of hydration is required to obtain a firmer consistency similar to that obtained with egg yolk.

[0018] In the context of the present invention, the rehydration differs by the choice of bean albumin, preferentially pea or broad bean, and by a higher protein ratio, allowing a prior rehydration of the albumin for up to 15 minutes to obtain results comparable to those of egg yolk, a great advantage for mayonnaise manufacturers, for example, since rehydration times of 3 hours or even 24 hours are technically and economically prohibitive.

[0019] The term "protein" is understood in the present application to mean a macromolecule formed from one or more polypeptide chains consisting of a sequence of amino acid residues linked together by peptide bonds. In the particular context of pea proteins, proteins are more particularly composed of globulins (approximately 50-60% of pea proteins) and albumins (20-25%). In the particular context of the present invention, "protein" is understood to mean pea albumin. For the purposes of the present invention, proteins are isolated from other components contained in the plant material from which they are extracted, such as starch and fiber. Preferably, "protein" is understood to mean a protein concentrate or a protein isolate, the protein content of which is at least 50% and 70% of the solids, respectively.

[0020] In the present application, "albumin" is understood to mean a family of proteins that are soluble in water and moderately soluble in physiological saline. Albumin present in a mixture can be identified by electrophoresis or chromatography. A preferred method is described in the article "Peptide and protein molecular weight determination by electrophoresis using a high-molarity tris buffer system without urea" (Fling SP, Gregerson DS, Anal. Biochem. 1986;155:83-88). Albumin according to the present invention is preferentially extracted from legumes, even more preferentially from peas or broad beans. Pea albumin, of particular interest, is extracted, for example, during aqueous fractionation of the various components of peas, removing fiber, starch, and globulin-type proteins (see, for example, European Patent Applications Nos. 1400537 and 3614856 filed by the applicant).

[0021] "Leguminous plants" or "legumes" will be understood in the present application to mean the family of dicotyledonous plants of the order Fabaceae. Fabaceae is the flowering plant family with the third largest number of species after Orchidaceae and Asteraceae. Fabaceae includes approximately 765 genera and more than 19,500 species. Several legumes, such as soybean, common bean, pea, chickpea, faba bean, groundnut, cultivated lentil, cultivated alfalfa, various clovers, faba bean, carob, licorice, and prickly pear, are important crop plants. In the present invention, legumes will be understood to mean more specifically pea or faba bean.

[0022] According to a preferred embodiment of the invention, the composition of the invention comprises pea albumin, the pea being selected from the list comprising pea and broad bean, preferentially pea.

[0023] The term "pea" is herein considered to be in its most widely accepted usage and specifically includes all "round pea" and "wrinkled pea" varieties, and all mutant varieties of "round pea" and "wrinkled pea", regardless of the usual purpose of the variety (human food, animal feed, and / or other uses). In the present application, the term "pea" includes pea varieties belonging to the genus Pisum sativum and more specifically the species aestivum. The mutant varieties in question are specifically those designated "mutants r", "mutants rb", "mutants rug3", "mutants rug4", "mutants rug5", and "mutants lam", which are described in the paper entitled "Developing novel pea starches" by C.L. HEYDLEY et al., Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0024] By "fava beans" is intended to mean the group of annual plants of the Vicia species belonging to the group of legumes of the family Fabaceae, subfamily Fabaceae, tribe Fabaceae. A distinction is made between minor and major cultivars. For the purposes of the present invention, wild-type cultivars and those obtained by genetic engineering or varietal selection are all excellent sources.

[0025] For the purposes of the present invention, "pregelatinized starch" is understood to mean a starch that has been modified by a physical, mechanical or chemical treatment, preferentially by a physical treatment, and which modification gives it the ability to generate viscosity when added to a liquid formulation at low temperature.

[0026] Within the meaning of the present invention, "pregelatinized starch" refers to starch that has been made "water soluble", in other words, starch that has a soluble fraction of 5% by weight or more in demineralized water at 20°C under mechanical stirring for 24 hours. This soluble fraction is preferably more than 20% by weight, or more preferentially more than 50% by weight, or most preferentially more than 70%. Of course, water-soluble starch can be completely dissolved in demineralized water, in which case the soluble fraction is more than 90% and can even approach 100%.

[0027] The water-soluble starch preferably has a low moisture content, generally less than 10% by weight, in particular less than 5% by weight.

[0028] Such starches usually have a starch crystallinity of less than 15%, generally less than 5%, most often less than 1% or even 0. As an example, mention may be made of the product manufactured and sold by the applicant under the trade name PREGEFLO®.

[0029] Pregelatinized starch can also consist of starches obtained by spray cooking and generally known as GCWS (Granular Cold Water Soluble) starches, which partially preserve their original granular morphology.

[0030] Pregelatinized starch is usually prepared according to the so-called cold method, i.e. by thermal, chemical or mechanical techniques that cause simple swelling, partial disintegration or even complete solubilization of the starch granules so that they become soluble in water by dispersing them in water at a temperature below 45°C, preferentially below 35°C, and even more preferentially close to ambient temperature, i.e. 20°C + / - 5°C.

[0031] The starch source may be selected from any currently available source, including pregelatinized starch derived from corn, potato, wheat, rice, pea, oat, lentil, faba bean, broad bean, kidney bean, chickpea, or combinations thereof.

[0032] A preferred modification treatment involves heating the starch before drying, preferentially using a drying drum, atomization, or even extrusion, and even more preferentially by passing it through a drying drum. It is known that starch is gelatinized by breaking down starch granules under the combined action of moisture, temperature, and pressure. Pregelatinized starch has the advantage of being dispersible in cold water, allowing it to be used, for example, in instant food products. These starches are known in the prior art. A preferred technique for obtaining pregelatinized starch is heating / drying a suspension of starch in an aqueous medium, such as atomization, drum cooking, or extrusion. Autoclaving or indirect heating using a heat exchanger are also possible cooking methods, which tend to produce a complex colloidal dispersion consisting of intact, comminuted, and swollen granules. Exemplary methods for preparing such starches can be found in U.S. Pat. No. 3,086,890, U.S. Pat. No. 3,607,394, or French Patent No. 2,822,471.

[0033] Preferably, the pregelatinized starch is derived from a waxy starch, i.e. rich in amylopectin and low in amylose, in particular a waxy starch derived from corn, potato or rice, preferentially waxy corn.

[0034] The pregelatinized starch may or may not be modified before or after applying the heating / drying treatment described above. Regarding modification, this may include one or more physical, physicochemical, chemical or enzymatic modifications. This may in particular be dextrinization, acid or enzymatic hydrolysis, carboxymethylation, hydroxypropylation, hydroxyethylation, acetylation, octenylsuccinylation, cationization, crosslinking or grafting treatments. Preferably, the pregelatinized starch is selected from modified starches, in particular dextrinized, hydrolyzed, carboxymethylated, hydroxypropylated, acetylated, octenylsuccinylated or cationic pregelatinized starches. More preferentially, the pregelatinized starch is selected from carboxymethylated, hydroxypropylated, acetylated, octenylsuccinylated, pregelatinized starches.

[0035] Preferably, the pregelatinized starch of the present invention is obtained from waxy corn starch and is modified by chemical acetylation.

[0036] In particular, non-ionic pregelatinized starches are preferred, in particular the range sold by the Applicant under the trade name PREGEFLO®. An example of such a most preferred starch is, for example, PREGEFLO® CH40.

[0037] In the present application, "non-starch polysaccharides" is understood to mean polymers belonging to the carbohydrate family excluding starch, amylose, amylopectin, and mixtures thereof. The monosaccharides constituting said "non-starch polysaccharides" do not contain only glucose, and the glycosidic bonds are not exclusively alpha 1,4 and / or alpha 1,6. Examples of such non-starch polysaccharides include, but are not limited to, pectin, xanthan gum, alginate, and agar.

[0038] According to a preferred embodiment, the soybean albumin of the present invention has an emulsifying activity of more than 600 mL of corn oil per gram of albumin, preferentially more than 800 mL of corn oil per gram of albumin, and even more preferentially more than 1000 mL of corn oil per gram of albumin.

[0039] Preferably, the pea albumin of the present invention is pea albumin.

[0040] "Emulsifying activity" is defined as the maximum amount of oil that can be dispersed in an aqueous solution containing a defined amount of emulsifier without the emulsion breaking or the phases inverting (Sherman, 1995). To quantify this activity, the applicant has developed a test that is easy, rapid, and reproducible to quantify. - Disperse 0.2g of product sample in 20mL of water - Homogenize the solution with an Ultraturax IKA T25 at a speed of 9,500 rpm for 30 seconds. - Add 20 mL of corn oil while homogenizing under the same conditions as in step 2 above. - Centrifuge at 3,100g for 5 minutes If a good emulsion is obtained, increase the amount of water and corn oil by 50% and repeat the test from point 1. If an incomplete emulsion is obtained (phase inversion), reduce the amount of water and corn oil by 50% and repeat the test from point 1. - By repeating this process, the maximum amount of oil that can be emulsified (Qmax (mL)) can be determined. - Therefore, emulsifying capacity is the maximum amount of corn oil that can be emulsified per gram of product. ○ Emulsifying ability=(Qmax / 0.2) * 100

[0041] Preferably, the protein content of the albumin is greater than 70%, preferentially greater than 80%, even more preferentially between 80% and 90%, optimally between 82% and 88%. Said content is calculated on the solid. The protein content can be obtained by any method known to those skilled in the art, in particular by measuring the nitrogen content (by Dumas or Kjeldahl method) and multiplying it by the factor 6.25.

[0042] Preferably, the solids content of the albumin is greater than 80%, preferentially greater than 85%, even more preferentially greater than 90%, optimally between 95% and 98%.

[0043] A particularly suitable method for extracting and preparing pea albumin is disclosed in the applicant's European Patent Application No. 3614856, which is incorporated herein by reference. This method involves a series of steps that allow the removal of starch, internal fiber, and globulins from pea flour. The soluble fraction thus obtained is centrifuged or microfiltered. The supernatant or permeate is then ultrafiltered to concentrate the high molecular weight albumin (PA2) in the retentate (the permeate contains salts, sugars, and low molecular weight albumin of the PA1b type). The pH of the retentate is then adjusted to 6.5-7.5, followed by heat treatment at 130-150°C, preferably 140°C, for 5-15 seconds, preferably 10 seconds.

[0044] Preferably, the composition of the invention consists of soybean albumin and pregelatinized starch in a weight ratio of 0.9:0.1 to 0.6:0.4, preferentially 0.8:0.2 to 0.7:0.3, and even more preferentially 0.75:0.25, respectively. Advantageously, this composition contains only these two compounds.

[0045] The present invention also relates to a method for preparing the composition of the present invention, comprising the steps of: - preparation of bean albumin, - preparation of pregelatinized starch, - A mixture of the two compounds.

[0046] The first step consists in providing pea albumin. According to a preferred embodiment, the pea albumin is selected from the list comprising pea and broad bean, preferably pea.

[0047] Any commercial source may be used, as well as any product obtained by practice of published teachings, for example, articles or patents. The methods described in European Patent Applications Nos. 1,400,537 and 3,614,856 are particularly suitable.

[0048] Albumin can be supplied in liquid or solid form. The product must comply with the requirements of the food and / or pharmaceutical industry.

[0049] The second step is the preparation of pregelatinized starch.

[0050] Any commercial source can be used, as well as any product obtained by implementing published teachings, such as those in papers or patents. A specific method involves extracting waxy corn starch by acetylating it, followed by pregelatinizing the modified waxy starch through a drying drum. The commercially available starch CREARAM CH40® manufactured by ROQUETTE is particularly suitable.

[0051] The third step consists of mixing two compounds, albumin and starch. According to a particular embodiment, this mixing includes the addition of compounds other than pea albumin and pregelatinized starch. These compounds may be, but are not limited to, colorants, in particular beta-carotene, flavors or taste modifiers, pH agents, in particular buffers or agents, lipids.

[0052] The mixing is carried out using equipment known to those skilled in the art, in particular vat rooms, pumps, stirrers, balances, etc. The equipment is selected depending on whether the compounds are in solid or liquid form.

[0053] For solid products, equipment capable of homogenizing powders is required, such as a drum mixer, convection mixer, fluidized bed mixer or static mixer.

[0054] For liquid products, a tank equipped with an agitator is sufficient, however, homogenizers as well as heating systems can also be used.

[0055] According to a specific embodiment, the third step of the method of the present invention is carried out in a liquid medium after rehydrating the albumin for 15 minutes or less.Preferably, the albumin is rehydrated with food-grade water, such as decarbonated water, tap water, demineralized water, or distilled water, before mixing.Surprisingly, compared with the prior art (the pea globulin used in Examples 7, 8, and 9 of WO2013067453), the rehydration time is significantly shorter, about 15 minutes, but still has the greatest effect.

[0056] According to a particular embodiment, the method of the invention comprises a final additional step of processing the obtained composition, particularly for the purposes of its use and / or sale.

[0057] Examples of this additional processing step may be to concentrate, dry, or sterilize the composition for storage and / or sale purposes.

[0058] The composition may be used directly in any composition for industrial use, preferentially food.

[0059] Finally, the present invention also relates to the use of the composition of the invention comprising pea albumin and pregelatinized starch in the field of human food or animal feed.

[0060] According to a preferred embodiment, the use of the present invention is in the application of replacing eggs, preferentially egg yolk.

[0061] More specifically, the present invention relates to the use of the compositions of the present invention in nutritional formulations, such as: - Beverages, in particular beverages for nutritional diets (sports, slimming), which are reconstituted from powder mixtures, ready-to-drink beverages for dietary or clinical nutrition, liquids for clinical nutrition such as enteral drinks or infusions, vegetable drinks, - yoghurt-type fermented milks, such as blended Greek yoghurt or drinking yoghurt; - Vegetable creams such as coffee creamers or whiteners, dessert creams, frozen desserts, or sorbets, - biscuits, muffins, pancakes, nutritional bars, in particular those aimed at weight loss or specific nutritional intake for athletes, high-protein gluten-free breads, high-protein cereals obtained by extrusion cooking (breakfast cereals, "crisps", including snacks); - Cheese, - Meat analogs, fish analogs - For use in sauces, especially mayonnaise.

[0062] According to a particular embodiment, the use of the present invention relates to a vegan mayonnaise recipe that does not contain any compounds derived from eggs or milk.

[0063] "Vegan" is understood to mean free from animal products.

[0064] The present invention will be better understood from the following non-limiting examples. [Example]

[0065] Example 1: Preparation of pea albumin The first step is to obtain the soluble fraction of peas. Pea flour is prepared by grinding depodded snow peas in an ALPINE hammer mill equipped with a 100 pm grid. 300 kg of flour with a solids content of 87% is then soaked in water at a final concentration of 25% by dry weight and a pH of 6.5. 1044 kg of flour suspension containing 25% solids by weight (thus 261 kg of dry flour) is then introduced into a 14-stage hydrocyclone array together with 500 kg of water. Stage No. 5 supplies the flour suspension. This separation results in a light phase corresponding to the output of Stage No. 1. This phase consists of a mixture of protein and internal soluble fiber.

[0066] The light phase at the hydrocyclone outlet contains, as a mixture (142 kg solids in total), fiber (approximately 14.8% by weight, i.e., 21 kg solids), protein (approximately 42.8% by weight, i.e., 60.8 kg solids), and soluble matter (approximately 42.4% by weight, i.e., 60.2 kg solids). This fraction has a solids content of 11.4%. The fiber is separated in a WESTFALIA decanter centrifuge used in industrial potato starch processing units. The light phase at the decanter centrifuge outlet contains a mixture of protein and soluble matter, while the heavy phase contains pea fiber. The heavy phase contains 105 kg of fiber with a solids content of 20% by weight. It is noted that virtually all fiber is actually found in this fraction.

[0067] The protein and soluble fraction contains 1142 kg of a dissolved mixture of solubles and proteins (6% solids fraction). The light phase at the outlet of the decanter centrifuge is adjusted to pH 4.5 and heated to 50°C, causing the proteins to aggregate at their isoelectric points.

[0068] The aggregated protein is placed in a maturation tank for 10 minutes. Protein sedimentation is followed by centrifugal decantation, which allows the recovery of a sediment containing 56 kg of globulin-type protein (86% on a dry basis, Nx6.25) with a solid content of 93% after drying, and a soluble fraction containing albumin, sugars and salts, which contains 2.5 g of solids per 100 g, containing 27% protein by titration.

[0069] The soluble pea fraction thus obtained is first degassed through an SPX DEROX module, the control parameters of which are as follows:

[0070] [Table 1]

[0071] Accurate degassing is controlled by measuring dissolved oxygen at the inlet and outlet.

[0072] This degassed soluble pea fraction is then pumped through a microfiltration unit equipped with an Inside Ceram® type ceramic membrane (19 channels of 4.5 mm) with a cutoff of 0.14 μm. Throughout the filtration process, the temperature is regulated at 60°C and the transmembrane pressure is maintained at a value of 0.4 to 0.6 bar.

[0073] The permeate is pumped through an ultrafiltration unit equipped with ceramic membranes of the KERASEP® BX type (7 channels of 6 mm each) sold by the company NOVASEP and with a cutoff of 15 kDa. Throughout the filtration process, the temperature is regulated at 60 °C and the transmembrane pressure is maintained at a value of 1 to 3 bar.

[0074] Three successive diafiltrations were performed, which consisted of adding a fixed volume of decarbonated potable water to a fixed volume of retentate and repeating the ultrafiltration three times until the solids content of the permeate was less than 0.5% solids.

[0075] The resulting ultrafiltration permeate is then adjusted to pH 6.8 by adding 50% sodium hydroxide solution under stirring.

[0076] The neutralized ultrafiltration permeate is then subjected to a UHT heat treatment, which consists of passing it through a VOMATEC module at a temperature of 140°C for a contact time of about 10 seconds, followed by flash evaporation under vacuum at about 90°C.

[0077] The solution obtained at the outlet of the UHT heat treatment is finally sprayed in a single-effect atomizer-type spray tower. The inlet temperature set point is 190°C, and the outlet temperature is 85-90°C.

[0078] The resulting pea albumin powder is called "pea albumin" and its composition is shown in the table below.

[0079] [Table 2]

[0080] Example 2: Typical Mayonnaise (Egg Yolk) Production Using Prior Art and Compositions of the Invention Among other things, the following ingredients are used: - pea albumin prepared according to Example 1 - Pea globulin NUTRALYS® F85F (ROQUETTE) - Acetylated and pregelatinized waxy corn-based starch PREGEFLO® CH40 (ROQUETTE)

[0081] The mayonnaise formula is as follows:

[0082] [Table 3]

[0083] The manufacturing protocol using a HOTMIX Pro mixer (commercially available from Vitaeco SRL) is as follows: - Phase 1: Hydrate the composition with water in the bowl of the HOTMIX Pro at speed 3 (i.e., 800 rpm) for the set time. - Phase 2: Add mustard, sucrose, salt and potassium sorbate and mix on speed 3 for 1 minute. - Step 3: Pour oil continuously at speed 3 for about 2 minutes. - Step 4: Still on speed 3, add the vinegar and lemon juice. - Step 5: Continue at speed 3 and add the remaining oil to finish. - Blend on speed 3 for 1 minute until done

[0084] In the first stage, the protein rehydration time is 15 minutes.

[0085] Example 3: Comparison of different compositions in mayonnaise The mayonnaises are compared in the following analysis. - Emulsion size and stability using a MALVERN Mastersizer 3000 laser diffraction particle size analyzer. The product is dispersed in reverse osmosis water in the laser diffraction particle size analyzer bowl and stirred at 1,900 rpm. Analysis is performed after one day. Analysis parameters are 5%-10% obscuration, optical model 1.4+0.01i, and average of three measurements. Dmode values ​​of D4.3, D3.2, D90, D10, and D50 are obtained. D3.2 is a good indicator of emulsion stability; the lower the number, the more stable the emulsion. - Texture of emulsion. The equipment used is a TAXT2 texture analyzer from STABLE MICRO SYSTEMS LTD. It is equipped with a "rear extrusion RIG 45mm DISC". The following parameters are used: compression mode, pre-test speed 1mm / s, test speed 1mm / s, post-test speed 10mm / s, distance target mode, distance 30mm, automatic type trigger, trigger force 10g, off mode. A measurement is taken of the force (g) required to penetrate the mayonnaise. The higher this measurement, the harder the mayonnaise.

[0086] The results obtained are as follows:

[0087] [Table 4]

[0088] These results show that only the present invention has: - A consistency greater than 700 G, therefore equivalent to egg mayonnaise - and the stability of its emulsion below 10 microns.

[0089] The combination of proteins, pea albumin, and the selection of ratios used can produce these unique results.

[0090] The compositions of the present invention provide distinct advantages by providing results comparable to egg yolk and limiting the rehydration step to 15 minutes.

Claims

1. 1. A composition comprising albumin and pregelatinized starch in a weight ratio of 0.9:0.1 to 0.6:0.4, respectively, and no non-starch polysaccharides, The composition, wherein the albumin is albumin extracted from a legume.

2. 2. The composition of claim 1, wherein the legume is selected from the list comprising pea and broad bean.

3. 3. The composition according to claim 1 or 2, wherein the legume is pea.

4. 4. The composition of claim 1, wherein the albumin has an emulsifying activity of greater than 600 mL of corn oil per gram of albumin.

5. 5. The composition of claim 1, wherein the pregelatinized starch is obtained from waxy corn starch and is chemically acetyl-modified.

6. A method for producing the composition according to any one of claims 1 to 5, comprising the steps of: That is, 1. Preparation of albumin extracted from legumes 2. Preparing pregelatinized starch 3. Mixing said albumin and said pregelatinized starch.

7. 7. The method of claim 6, wherein the legume is selected from the list comprising pea and broad bean.

8. 8. The method of claim 6 or 7, wherein the legume is a pea.

9. 9. The method of any one of claims 6 to 8, wherein step 3 is carried out in a liquid medium after rehydrating the albumin for a period of not more than 15 minutes.

10. 10. The method of any one of claims 6 to 9, wherein the mixing in step 3 includes the addition of compounds other than pea albumin and pregelatinized starch.

11. A method according to any one of claims 6 to 10, comprising a final additional step of processing the resulting composition.

12. Use of a composition according to any one of claims 1 to 5 in the field of human food or animal feed.

13. 13. Use according to claim 12 in egg replacement applications.

14. 14. The use according to claim 12 or 13, - Beverages, - fermented milk, - vegetable cream, - dessert cream, - frozen desserts or sorbets, - Biscuits, muffins, pancakes, - Nutrition bars for dietary supplementation, - bread, - high protein cereals, - Cheese, - meat analogues, - fish analogues, - Source, or - Use in mayonnaise.

15. 14. Use according to claim 12 or 13 in a vegan mayonnaise recipe that does not contain any compounds derived from eggs or milk.

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