Plant based egg substitue in bakery applications

The use of albumin-enriched pea protein isolate as a plant-based egg substitute addresses performance issues in existing substitutes, offering functional equivalence to eggs in baking without additional additives, suitable for vegan diets and reducing allergens.

WO2026143052A1PCT designated stage Publication Date: 2026-07-02LOUIS DREYFUS CO PLANT PROTEINS LLC
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Patent Information

Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
LOUIS DREYFUS CO PLANT PROTEINS LLC
Filing Date
2025-12-22
Publication Date
2026-07-02

AI Technical Summary

Technical Problem

Existing plant-based egg substitutes fail to adequately replicate the functional properties of eggs in baking due to unsatisfactory performance, particularly for those following a plant-based or vegan diet, and may pose allergen and health concerns.

Method used

A plant-based egg substitute is developed using albumin-enriched pea protein isolate (PPI) produced through a specific process involving protein extraction, precipitation, and optional washing, which can be used without additional additives, and optionally combined with leavening agents, hydrocolloids, starches, fibers, fats, flavors, and colors.

Benefits of technology

The albumin-enriched PPI effectively replaces eggs in baked goods, providing functional properties similar to eggs, such as leavening, thickening, and binding, while being suitable for plant-based diets and reducing allergen concerns.

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Abstract

Provided herein is a plant-based egg substitute comprising an albumin-enriched pea protein isolate (PPI). In certain embodiments, the present invention provides a plant-based egg substitute consisting of an albumin-enriched PPI. In some embodiments, the plant-based egg substitute comprises or consists of a PPI obtained by the a process comprising precipitating protein from a protein-rich solution extracted from pea flour at a pH of about 4 to 8, at a temperature of about 25° C to about 75° C for about 30 to 60 minutes in the presence of 0.5% to 5% (wt / vol) sodium hexametaphosphate (SHMP).
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