A modified, plant-based egg replacer, method of its production and related uses and products

Abstract

The present invention pertains to a method of producing a new type of modified, plant-based egg replacer which comprises a combination of oligoglycerol fatty acid esters, monoglyceride, and high protein vegetable protein sources. The modified, plant-based egg replacer is highly suitable for use in the production of egg-reduced or egg-free batter and related cakes. The invention furthermore pertains to the modified, plant-based egg replacer as such as well as uses and related baked products.

Description

[0001] P3634PC00

[0002] A MODIFIED, PLANT-BASED EGG REPLACER, METHOD OF ITS PRODUCTION AND RELATED USES AND PRODUCTS

[0003] FIELD OF THE INVENTION

[0004] The present invention pertains to a method of producing a new type of modified, plant-based egg replacer which comprises a combination of oligoglycerol fatty acid esters, monoglyceride, and high protein vegetable protein sources. The modified, plant-based egg replacer is highly suitable for use in the production of egg-reduced or egg-free batter and related cakes. The invention furthermore pertains to the modified, plant-based egg replacer as such, as well as uses and related baked products.

[0005] BACKGROUND

[0006] Plant-based egg replacers have been available for a number of years and are conventionally made of mixtures of plant protein and various stabilisers.

[0007] For example, US8287930B2 discloses compositions for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes. The compositions include a wheat protein isolate and an emulsifier, and optionally a flow agent. An exemplary composition of US8287930B2 includes a wheat protein isolate, a propylene glycol ester, a glyceride, and a lecithin.

[0008] US20130052304A1 discloses an egg substitute composition comprising wheat protein, emulsifiers, at least one fat or oil, and polysaccharides, and optionally supplementary proteins and food gums. The composition preferably includes 1-90% wheat protein, 1-30% fat or oil and 5-30%, polysaccharides. Optionally 0-50% supplementary proteins, 0-30% emulsifiers, 0-10% food gums, 0-3% reducing-oxidant agents and 0-5% calcium and ferrous salts.

[0009] WO2024054873A1 discloses egg substitute compositions that are configured to be used as substitutes for traditional eggs as a food product and / or for use in preparing food products. In general, these compositions may include a non-denatured potato protein and a fat, and are formulated to have textural properties and taste equivalent to traditional egg. These egg substitute compositions may be substituted approximately 1:1 for a traditional egg.P3634PC00

[0010] SUMMARY OF THE INVENTION

[0011] The present inventors have found functional short-comings of conventional plant-based egg replacers and have discovered a new type of modified, plant-based egg replacer that is highly suitable for production of egg-reduced or even egg-free batter and cake prepared from egg-reduced or even egg-free batter. More specifically, the inventors have found that plant-based egg replacers containing an emulsifier system comprising oligoglycerol esters of fatty acids (OGE) enable the production of stable aerated, egg-reduced batters of lower density.

[0012] Additionally, the present modified, plant-based egg replacers have been found highly suitable for high fat batter and resulting high fat cakes, such as e.g. pound cake or muffins.

[0013] An aspect of the invention pertains to a method of producing a modified, plant-based egg replacer, preferably suitable as an ingredient for the production of aerated batter, the method comprising the steps of:

[0014] a) providing:

[0015] - one or more high protein vegetable protein source(s)

[0016] - an emulsifier system comprising:

[0017] - oligoglycerol fatty acid esters (OGE) in an amount of at least 10% w / w relative to the weight of the emulsifier system,

[0018] - monoglyceride, and

[0019] - optionally, one or more additional emulsifiers

[0020] - optionally, one or more additional ingredient(s),

[0021] b) combining the one or more high protein vegetable protein source(s), the emulsifier system, and, optionally, the one or more additional ingredient(s) to provide a mixture,

[0022] wherein the high protein vegetable protein source(s) is / are used in a total amount of at least 5% w / w relative to the weight of the mixture,

[0023] and wherein the weight ratio between the total amount of high protein vegetable protein source(s) and the emulsifier system is in the range of 1-20,

[0024] c) optionally, subjecting the mixture obtained from step b) to further processing steps,

[0025] d) optionally, packaging the mixture obtained from step b) or the processed mixture obtained from step c).P3634PC00

[0026] Another aspect of the invention pertains to a modified, plant-based egg replacer, preferably obtainable by the method described herein, preferably comprising

[0027] - one or more high protein vegetable protein source(s)

[0028] - an emulsifier system comprising:

[0029] - oligoglycerol fatty acid esters (OGE) in an amount of at least 10% w / w relative to the weight of the emulsifier system,

[0030] - monoglyceride, and

[0031] - optionally, one or more additional emulsifiers

[0032] - optionally, one or more additional ingredient(s),

[0033] the modified, plant-based egg replacer comprising high protein vegetable protein source(s) in a total amount of at least 5% w / w relative to the weight of the modified, plant-based egg replacer,

[0034] and wherein the weight ratio between the total amount of high protein vegetable protein source(s) and the emulsifier system is in the range of 1-20.

[0035] Yet an aspect of the invention pertains to a process of producing a cake comprising the steps of:

[0036] 1) preparing a batter by combining:

[0037] - the modified, plant-based egg replacer of the invention, and

[0038] - one or more batter ingredients,

[0039] wherein the modified, plant-based egg replacer of the invention is added in an amount sufficient to provide 10-90% w / w of the protein of the batter,

[0040] 2) transferring the batter to one or more suitable container(s),

[0041] 3) baking the batter in the container(s), and

[0042] 4) optionally, packaging the cake obtained from step 3).

[0043] A further aspect of the invention pertains to a cake obtainable by the process of the present invention.

[0044] Yet another aspect of the invention pertains to the use of the modified, plant-based egg replacer of the present invention as an ingredient for the production of cake and related batter.P3634PC00

[0045] SUMMARY OF THE FIGURES

[0046] Figure 1 is a plot of the hardness and resilience of four pound cake variants according to the invention compared to reference cakes.

[0047] DETAILED DESCRIPTION

[0048] An aspect of the invention pertains to a method of producing a modified, plant-based egg replacer, preferably suitable as an ingredient for the production of aerated batter, the method comprising the steps of:

[0049] a) providing:

[0050] - one or more high protein vegetable protein source(s)

[0051] - an emulsifier system comprising:

[0052] - oligoglycerol fatty acid esters (OGE) in an amount of at least 10% w / w relative to the weight of the emulsifier system,

[0053] - monoglyceride, and

[0054] - optionally, one or more additional emulsifiers,

[0055] - optionally, one or more additional ingredient(s),

[0056] b) combining the one or more high protein vegetable protein source(s), the emulsifier system, and, optionally, the one or more additional ingredient(s) to provide a mixture,

[0057] wherein the high protein vegetable protein source(s) is / are used in a total amount of at least 5% w / w relative to the weight of the mixture,

[0058] and wherein the weight ratio between the total amount of high protein vegetable protein source(s) and the emulsifier system is in the range of 1-20,

[0059] c) optionally, subjecting the mixture obtained from step b) to further processing steps,

[0060] d) optionally, packaging the mixture obtained from step b) or the processed mixture obtained from step c).

[0061] In the context of the present invention, the term "plant-based" means that at least the protein, carbohydrate, and fat of the component or composition in question is provided by or derived from a plant.P3634PC00

[0062] In the context of the present invention, the term "vegetable" is used to describe that the component or composition is plant-based, i.e. in the context of vegetable protein or vegetable oil.

[0063] In the context of the present invention the term "plant-based egg-replacer" pertains to a food ingredient which is suitable as an egg-replacer in bakery products and in which at least the protein, carbohydrate, and fat is provided by or derived from plant-based sources. It is even more preferred that all solids of the plant-based egg-replacer are provided by plant-based sources. The modified, plant-based egg-replacer is also plant-based. Therefore at least the protein, carbohydrate, and fat of the modified, plant-based egg-replacer is provided by or derived from plant-based sources. Preferably, all solids of the modified, plant-based egg-replacer are provided by plant-based sources.

[0064] In the context of the present invention the term "aerated batter" pertains to batter having a density of at most 800 g / L.

[0065] In the context of the present invention the term "high protein vegetable protein source(s)" pertains to plant-based compositions comprising vegetable protein which compositions contain at least 15% w / w protein relative to total solids.

[0066] In the context of the present invention the protein content of a composition is determined by determining the nitrogen content by the Kjeldahl method and subsequently multiplying the nitrogen content with a factor of 6.25.

[0067] In the context of the present invention the term "emulsifier system" is used to collectively describe the emulsifiers used in the present method or present in the present modified, plantbased egg-replacer. The emulsifiers of the emulsifier system may e.g. be added individually during the method, or added via premixes of individual emulsifiers, or added as a single blend that contains all emulsifiers of the emulsifier system.

[0068] In the context of the present invention the terms "oligoglycerol fatty acid esters" and "oligoglycerol esters of fatty acids" are used interchangeably and are abbreviated "OGE". OGE pertains to ester molecules formed by esterification of oligoglycerols and fatty acids. An individual OGE molecule may contain one or more esterified fatty acids. Thus, an OGE molecule may e.g. be an oligoglycerol fatty acid monoester, an oligoglycerol fatty acid diester, or an oligoglycerol fatty acid triester.P3634PC00

[0069] In the context of the present invention the term "oligoglycerol" pertains to oligomers of glycerol containing 2-10 glycerol monomers. The glycerol units of oligoglycerol are joined by ether bonds. Oligoglycerols can therefore be considered polyethers of glycerol.

[0070] The fatty acids used in the present invention are typically fatty acids derived from vegetable oil, and are preferably plant-based.

[0071] In some preferred embodiments of the present invention, the one or more high protein vegetable protein source(s) comprises a vegetable flour, a vegetable protein concentrate, and / or a vegetable protein isolate.

[0072] In the context of the present invention the term "protein concentrate" pertains to product that comprises protein in an amount of at least 25% w / w relative to total solids.

[0073] In the context of the present invention the term "protein isolate" pertains to product that comprises protein in an amount of at least 80% w / w relative to total solids.

[0074] The inventors have found that high protein vegetable protein sources are useful ingredients in useful egg replacers as the high protein vegetable protein sources provide functionality similar to that of egg protein.

[0075] In some preferred embodiments of the present invention, the one or more high protein vegetable protein source(s) comprises or even consists of a legume flour.

[0076] In some preferred embodiments of the present invention, the one or more high protein vegetable protein source comprises or even consists of a legume flour selected from the group consisting of faba bean flour, chickpea flour, lentil flour, pea flour, black bean flour, soybean flour, lupin flour, carob flour, and a combination thereof.

[0077] In some preferred embodiments of the present invention, the one or more high protein vegetable protein source comprises or even consists of vegetable protein concentrate.

[0078] It is often preferred that the one or more high protein vegetable protein source(s) comprises or even consists of a vegetable protein concentrate selected from the group consisting of a gluten concentrate, faba bean protein concentrate, chickpea protein concentrate, lentil protein concentrate, pea protein concentrate, black bean protein concentrate, soybean protein concentrate, wheat protein concentrate, or a combination thereof.P3634PC00

[0079] In other preferred embodiments of the present invention, the one or more high protein vegetable protein source(s) comprises or even consists of vegetable protein isolate.

[0080] It is often preferred that the one or more high protein, vegetable protein source(s) comprises or even consists of a vegetable protein isolate selected from the group consisting of a gluten isolate, faba bean protein isolate, chickpea protein isolate, lentil protein isolate, pea protein isolate, black bean protein isolate, soybean protein isolate, wheat protein isolate, or a combination thereof.

[0081] In some preferred embodiments of the present invention, the high protein vegetable protein source(s) contributes with at least 50% w / w of the protein of the modified, plant-based egg replacer, more preferably at least 60% w / w, even more preferably at least 70% w / w, even more preferably at least 80% w / w, and most preferably at least 90% w / w of the protein of the modified, plant-based egg replacer.

[0082] In some preferred embodiments of the present invention, the one or more high protein vegetable protein source(s) is the sole protein source of the modified, plant-based egg replacer.

[0083] In some preferred embodiments of the present invention, the high protein vegetable protein source(s) contribute with 5-95% w / w of the modified, plant-based egg replacer, more preferably 10-92% w / w, even more preferably 20-90% w / w, even more preferably 30-90% w / w, even more preferably 50-85% w / w, and most preferably 60-80% w / w of the modified, plant-based egg replacer.

[0084] As mentioned above, the OGEs typically make up at least 10% w / w relative to the weight of the emulsifier system.

[0085] The inventors have found the use of OGE to be advantageous as they increase the functionality of the plant-based egg-replacer in aerated, egg-reduced batter applications, and even more so in low fat, aerated, egg-reduced batter applications. The inventors have found that the presence of OGE makes it feasible the production of stable, aerated, egg-reduced batters of lower densities and therefore also egg-reduced cakes with lower densities.

[0086] In the context of the present invention, the term "stable, aerated batter" pertains to an aerated batter that only loses insubstantial volume, preferably at most 20%, during the period from when the batter has been formed and until the batter is placed in the heated environment where it is to be baked, typically an oven.P3634PC00

[0087] In some preferred embodiments of the present invention, a stable, aerated batter loses at most 20% of its volume when held in a clean glass container for 10 minutes at room temperature, more preferably at most 15%, even more preferably at most 10%, and most preferably at most 5% of its volume when held in a clean glass container for 10 minutes at room temperature.

[0088] In some preferred embodiments of the present invention, the emulsifier system has a content of oligoglycerol fatty acid esters of at least 15% w / w relative to the weight of the emulsifier system, more preferably at least 20% w / w, even more preferably at least 30% w / w, and most preferably at least 40% w / w relative to the weight of the emulsifier system.

[0089] In other preferred embodiments of the present invention, the emulsifier system has a content of oligoglycerol fatty acid esters of 10-90% w / w relative to the weight of the emulsifier system, more preferably 15-80% w / w, even more preferably 15-60% w / w, and most preferably 20-50 % w / w relative to the weight of emulsifier system.

[0090] In further preferred embodiments of the present invention, the emulsifier system has a content of oligoglycerol fatty acid esters of at least 50% w / w of the emulsifier system, more preferably at least 60% w / w, even more preferably at least 70% w / w, and most preferably at least 75% w / w of the emulsifier system.

[0091] It is often preferred that the emulsifier system has a content of oligoglycerol fatty acid esters of 50-95% w / w relative to the weight of the emulsifier system, more preferably 60-90% w / w, even more preferably 65-85% w / w, and most preferably 70-80 % w / w relative to the weight of emulsifier system.

[0092] The inventors have found it advantageous and hence preferred that the OGE have a weight ratio between oligoglycerol fatty acid monoesters and oligoglycerol fatty acid diesters of 0.1-10, more preferably 0.15-7, and most preferably 0.2-4.

[0093] It is furthermore often preferred that oligoglycerol fatty acid monoesters and oligoglycerol fatty acid diesters make up at least 50% w / w of the total amount of OGE, more preferably at least 60% w / w, and most preferably at least 70% w / w of the total amount of OGE.

[0094] The inventors have found that often it is advantageous to limit the content of polyglycerol fatty acid esters containing polyglycerol with a degree of polymerization of 7 or higher.

[0095] In some preferred embodiments of the present invention, polyglycerol fatty acid esters containing polyglycerol moieties with a degree of polymerization of 7 or higher make up at mostP3634PC00

[0096] 10% w / w of the emulsifier system, more preferably at most 8% w / w, even more preferably at most 6% w / w, and most preferably at most 4% w / w of the emulsifier system.

[0097] The present inventors have furthermore found that it is advantageous to include monoglyceride in the emulsifier system.

[0098] In some preferred embodiments of the present invention, the emulsifier system has a content of monoglyceride of 0.1-90% w / w relative to the weight of the emulsifier system, more preferably 5-80% w / w, even more preferably 10-70% w / w, even more preferably 15-50% w / w, and most preferably 20-35 % w / w relative to the weight of emulsifier system.

[0099] These ranges of monoglyceride in the emulsifier system contribute to the storage stability of the modified, plant-based egg replacer and assist in maintaining the functionality of the modified, plant-based egg replacer in aerated batter applications even after prolonged periods of storage of the modified, plant-based, egg replacer. As mentioned herein the present modified, plant-based egg replacer is particularly useful for preparing stable, aerated, low density egg-reduced batter.

[0100] In even more preferred embodiments of the present invention, the emulsifier system has a content of monoglyceride of 0.1-35% w / w relative to the weight of the emulsifier system, more preferably 5-35% w / w, even more preferably 10-35% w / w, even more preferably 15-35% w / w relative to the weight of emulsifier system. These ranges are useful for modified, plant-based egg replacers which should be used for preparing stable, aerated, low density, egg-reduced batter.

[0101] It is often preferred that the combined amounts of OGE and monoglyceride contribute with at least 20% w / w of the emulsifier system, more preferably at least 40% w / w, and most preferably at least 45% of the emulsifier system.

[0102] In other preferred embodiments of the present invention, the combined amounts of OGE and monoglyceride contribute with 11-70% w / w of the emulsifier system, more preferably 20-60% w / w, and most preferably 30-50% of the emulsifier system.

[0103] The emulsifier system often comprises one or more additional emulsifiers in addition to OGE and monoglyceride.

[0104] It is often preferred that the emulsifier system furthermore comprises one or more emulsifiers selected from the group consisting of lecithin, diglyceride, free fatty acids, stearoyl lactylate,P3634PC00

[0105] polysorbate, propylene glycol esters of fatty acids, sucrose esters of fatty acids, diacetyl tartaric acid esters of mono- and diglycerides, citric acid esters of mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, and a combination thereof.

[0106] In some preferred embodiments of the present invention at least some of the individual emulsifiers of the emulsifier system are provided and added individually during step b).

[0107] In other preferred embodiments of the present invention the emulsifiers of the emulsifier system are provided and used as a blend, i.e. preblended when added to the other ingredients of the modified, plant-based egg replacer.

[0108] Step a) may furthermore involve the provision of one or additional ingredient(s), such as, e.g., a stabilizer, a carbohydrate sweetener, a flavour agent, plant-based fiber, a cereal starch, a cereal flour, or a combination thereof.

[0109] In some preferred embodiments of the present invention, the one or more additional ingredient(s) comprise one or more stabilizer(s), preferably one or more stabiliser(s) selected from the group consisting of carrageenan, alginate, carboxymethyl cellulose, microcrystalline cellulose, guar gum, xanthan gum, locust bean gum, agar, gellan gum, tara gum, carob gum, gum acacia, pectin, gum tragacanth, starch, and a combination thereof.

[0110] In some preferred embodiments of the present invention, the one or more additional ingredient(s) comprise a carbohydrate sweetener, preferably a carbohydrate sweetener selected from the group consisting of sucrose, glucose, fructose, maltose, lactose, maltodextrin, dextrose, invert sugar, corn syrup solids, trehalose, and a combination thereof.

[0111] In some preferred embodiments of the present invention, the one or more additional ingredient(s) comprise a cereal flour, preferably a cereal flour selected from the group consisting of wheat flour, corn flour, rice flour, barley flour, oat flour, rye flour, sorghum flour, millet flour, spelt flour, triticale flour, and a combination thereof.

[0112] In some preferred embodiments of the present invention, the one or more additional ingredient(s) comprise a cereal starch, preferably a cereal starch selected from the group consisting of wheat starch, corn starch, rice starch, barley starch, oat starch, rye starch, sorghum starch, millet starch, spelt starch, triticale starch, and a combination thereof.

[0113] In some preferred embodiments of the present invention, the one or more additional ingredient(s) comprise a flavour agent, preferably a flavour agent selected from the groupP3634PC00

[0114] consisting of egg flavour, vanilla extract, almond extract, lemon zest, orange oil, cocoa powder, cinnamon, and a combination thereof.

[0115] In some preferred embodiments of the present invention, the one or more additional ingredient(s) comprise one or more plant-based fiber(s), preferably comprising a plant-based fiber selected from the group consisting of psyllium husk fiber, flaxseed fiber, chia seed fiber, oat fiber, apple pomace fiber, citrus fiber, carrot fiber, pea fiber, faba bean fiber, potato fiber, wheat fiber, and a combination thereof.

[0116] In some embodiments of the invention, the mixture preferably comprises a total amount of one or more stabilizer(s) in the range of 0-5% w / w, and most preferably 0.2-3% w / w.

[0117] In some embodiments of the invention, the mixture comprises a total amount of carbohydrate sweetener in the range of 0-94% w / w, more preferably 1-40% w / w, and most preferably 2-30% w / w.

[0118] In some embodiments of the invention, the mixture comprises a total amount of cereal flour and cereal starch in the range of 0-94% w / w, more preferably 1-40% w / w, and most preferably 2-30% w / w.

[0119] In some embodiments of the invention, the mixture preferably comprises a total amount of flavour agent in the range of 0-2% w / w, and most preferably 0.1-2% w / w.

[0120] In some embodiments of the invention, the mixture preferably comprises a total amount of plant-based fiber in the range of 0-15% w / w, and most preferably 0.1-10% w / w.

[0121] As mentioned above, the weight ratio between the one or more high protein vegetable protein source(s) and the emulsifier system in the mixture is typically in the range of 1-20.

[0122] In the context of the present invention, ratios are represented as decimal numbers. For example, the weight ratio between component A and component B is calculated as WA / wBand if the weight percentage component A, wA, is 10% w / w and the weight percentage component B, wB, is 20% w / w, then the weight ratio is 10% w / w I 20 % w / w = 0.50.

[0123] In some preferred embodiments of the present invention the weight ratio between the one or more high protein vegetable protein source(s) and the emulsifier system in the mixture is in the range of 1.1-18, more preferably 1.3-16, even more preferably 1.5-12, and most preferablyP3634PC00

[0124] 2.0-10.

[0125] In some preferred embodiments of the present invention the ingredients of step a) are selected and mixed in amounts sufficient to provide a mixture with a gluten content less than 20 ppm, more preferably less than 10 ppm, and most preferably less than 1 ppm.

[0126] In some preferred embodiments of the present invention the ingredients of step a) are selected and mixed in amounts sufficient to provide a mixture with a water content less than 10% w / w, more preferably less than 8% w / w, and most preferably less than 6% w / w.

[0127] In some preferred embodiments of the present invention the ingredients of step a) are selected and mixed in amounts sufficient to provide a mixture with a triglyceride content less than 10% w / w, more preferably less than 5% w / w, and most preferably less than 2% w / w.

[0128] The inventors have found that it is advantageous to limit the content of triglyceride in the mixture as reduced contents of triglycerides seem to improve the functional properties of the modified, plant-based egg replacer, and particularly make it feasible to produce stable, aerated, egg-reduced batters of lower density and corresponding low density cakes.

[0129] In the present context, the term "triglyceride" has its ordinary meaning and pertains to molecules consisting of three fatty acids esterified directly to a glycerol backbone.

[0130] The contents of mono-, di- and triglyceride, and OGE are measured by gas chromatography according to AOCS Cd llb-91 using appropriate reference samples for calibration. Individual species of OGE can be quantified by a combination of gas chromatography according to AOCS Cd llb-91 and mass spectrometry.

[0131] In some preferred embodiments of the present invention, the combined amounts of the emulsifier system, the one or more high protein vegetable protein source(s), carbohydrate sweetener, fiber, cereal flour, and cereal starch, contributes with at least 50% w / w of the weight of the mixture, more preferably at least 60% w / w, even more preferably at least 70% w / w, even more preferably at least 80% w / w, even more preferred at least 90% w / w, and most preferred at least 95% w / w of the weight of the mixture.

[0132] Step b) of the method involves combining and preferably mixing the ingredients provided in step a) to form a mixture.P3634PC00

[0133] The ingredients used in the method can be mixed in any order. In some preferred embodiments all the ingredients are mixed in one step during step b). Alternatively, the individual ingredients can be added gradually during step b). In some preferred embodiments the combining of step b) involves forming one or more premixes comprising only some of the required ingredients and possibly in only some of the required amounts, and subsequently adding further ingredients to these premixes, until all ingredients have been combined the required amounts.

[0134] In some preferred embodiments of the present invention, the combining of step b) involves mixing the one or more high protein vegetable protein source(s), the emulsifier system, and the one or more additional ingredient(s).

[0135] In other preferred embodiments of the present invention, the combining of step b) comprises preparing at least one premix comprising at least one high protein vegetable source and / or an emulsifier of the emulsifier system and combining the premix with other ingredients of the method.

[0136] Preferably, the combining of step b) involves combining the ingredients using one or more processes selected from spraying, mixing, extrusion, rolling, tumbling, and / or ball milling. Mixing includes any type of mixing, but high shear mixing is often preferred.

[0137] In other preferred embodiments of the present invention, the combining of step b) involves spraying at least one emulsifier of the emulsifier system on the one or more high protein vegetable protein source(s), and / or on a pre-mixture of the one or more high protein vegetable protein source(s) and one or more of the one or more additional ingredient(s).

[0138] In further preferred embodiments of the present invention, the combining of step b) involves spraying the combined emulsifier system on the one or more high protein vegetable protein source(s), and / or on a pre-mixture of the one or more high protein vegetable protein source(s) and one or more of the one or more additional ingredient(s).

[0139] Step b) is preferably operated within a temperature range which allows for efficient contact between the emulsifier system, the one or more high protein vegetable protein source(s), and the one or more additional ingredient(s).

[0140] In some preferred embodiments of the present invention the temperature of the emulsifier system when added in step b) is in the range of 65 to 200 degrees C, more preferably 70 to 150 degrees C, even more preferably 70-100 degrees C, and most preferably in the range of 70-90 degrees C.P3634PC00

[0141] In other preferred embodiments of the present invention the temperature of at least the emulsifier system, and preferably all the ingredients, during step b) reach a temperature in the range of 50 to 200 degrees C, more preferably 70 to 150 degrees C, even more preferably 70-120 degrees C, and most preferably in the range of 70-105 degrees C.

[0142] The inventors have found that it is often preferred that the emulsifier system as such, or at least some of the emulsifier(s) of the emulsifying system, contacts, and more preferably at least partially coats, some of the one or more high protein vegetable protein source(s).

[0143] In other preferred embodiments of the present invention, the emulsifier system as such, or at least some of the emulsifier(s) of the emulsifying system, contacts, and more preferably at least partially coats, some of the one or more additional ingredient(s).

[0144] In further preferred embodiments of the present invention the emulsifier system as such, or at least some of the emulsifier(s) of the emulsifying system, contacts, and more preferably at least partially coats, some of the one or more additional ingredient(s) and some of the one or more high protein vegetable protein source(s).

[0145] In some preferred embodiments of the present invention, the method furthermore comprises a step c) in which the mixture is subjected to further processing. This further processing does not add further ingredients to the mixture but may e.g. change its structure and / or its particle size.

[0146] Preferably, the further processing involves one or more of the following sub-steps:

[0147] - granulation,

[0148] - extrusion,

[0149] - heat-treatment,

[0150] - particle size modification, e.g. by sifting or milling,

[0151] - mixing.

[0152] It is typically preferred that the final modified, plant-based egg replacer is in particulate form, preferably in the form of a granulate, an extrudate and / or a powder.

[0153] It is furthermore often preferred that at least 60% w / w of the powder particles of the modified plant-based egg-replacer have a particle size in the range of 10 micron - 1000 micron, more preferably at least 70% w / w, and most preferably at least 80% w / w of the powder particles of the modified plant-based egg-replacer, have a particle size in the range of 10 micron - 1000 micron. Particle size distributions can be determined by analytical sieving.P3634PC00

[0154] In some preferred embodiments of the present invention, at least 60% w / w of the powder particles of the modified plant-based egg-replacer have a particle size in the range of 20 micron - 1000 micron, more preferably at least 70% w / w, and most preferably at least 80% w / w of the powder particles of the modified plant-based egg-replacer, have a particle size in the range of 20 micron - 1000 micron.

[0155] It is often preferred that the mixture obtained from step b) is subjected to step c) in order to provide the modified, plant-based egg replacer in powder form and wherein at least 60% w / w of the powder particles of the modified plant-based egg-replacer have a particle size in the range of 10 micron - 1000 micron, more preferably at least 70% w / w, and most preferably at least 80% w / w of the powder particles of the modified plant-based egg-replacer, have a particle size in the range of 10 micron - 1000 micron.

[0156] In other preferred embodiments of the present invention, the mixture obtained from step b) is subjected to step c) in order to provide the modified, plant-based egg replacer in powder form and wherein at least 60% w / w of the powder particles of the modified plant-based egg-replacer have a particle size in the range of 20 micron - 1000 micron, more preferably at least 70% w / w, and most preferably at least 80% w / w of the powder particles of the modified plant-based egg-replacer, have a particle size in the range of 20 micron - 1000 micron.

[0157] In some preferred embodiments of the present invention, the method furthermore comprises a step d) of packaging the mixture obtained from step b) or the processed mixture obtained from step c). The mixture obtained from step b) or the processed mixture obtained from step c) is packaged in one or more suitable container. Useful examples of suitable containers comprise a bulk container, a drum, a can, a bag, or a box with a polymer liner.

[0158] Yet an aspect pertains to a modified, plant-based egg replacer, preferably obtainable by the method described herein.

[0159] In some preferred embodiments of the present invention, the modified, plant-based egg replacer comprises:

[0160] - one or more high protein vegetable protein source(s),

[0161] - an emulsifier system comprising:

[0162] - oligoglycerol fatty acid esters (OGE) in an amount of at least 10% w / w relative to the weight of the emulsifier system,

[0163] - monoglyceride,

[0164] - optionally, one or more additional emulsifiersP3634PC00

[0165] - optionally, one or more additional ingredient(s),

[0166] and wherein the modified, plant-based egg replacer comprises high protein vegetable protein source(s) in a total amount of at least 5% w / w relative to the weight of the modified, plantbased egg replacer,

[0167] and wherein the weight ratio between the total amount of high protein vegetable protein source(s) and the emulsifier system is in the range of 1-20.

[0168] Compositions features and preference relating to the mixture provided by step b) or c) equally apply to the modified, plant-based egg replacer.

[0169] Thus, in some preferred embodiments of the present invention the one or more high protein vegetable protein source(s) of the modified, plant-based egg-replacer comprises a vegetable flour, a vegetable protein concentrate, and / or a vegetable protein isolate.

[0170] For example, it is often preferred that the high protein vegetable protein source(s) of the modified, plant-based egg-replacer comprise or even consist of a legume flour.

[0171] In some preferred embodiments of the present invention, the one or more high protein vegetable protein source(s) of the modified, plant-based egg-replacer comprises or even consists of a legume flour selected from the group consisting of faba bean flour, chickpea flour, lentil flour, pea flour, black bean flour, soybean flour, lupin flour, carob flour, and a combination thereof.

[0172] It may e.g. be preferred that the one or more high protein vegetable protein source comprises or even consists of vegetable protein concentrate.

[0173] Thus, in some preferred embodiments of the present invention the one or more high protein vegetable protein source(s) of the modified, plant-based egg-replacer comprises or even consists of a vegetable protein concentrate selected from the group consisting of a gluten concentrate, faba bean protein concentrate, chickpea protein concentrate, lentil protein concentrate, pea protein concentrate, black bean protein concentrate, soybean protein concentrate, wheat protein concentrate, or a combination thereof.

[0174] It is also often preferred that the one or more high protein vegetable protein source(s) comprises or even consists of vegetable protein isolate.P3634PC00

[0175] In some preferred embodiments of the present invention, the one or more high protein, vegetable protein source(s) comprises or even consists of a vegetable protein isolate selected from the group consisting of a gluten isolate, faba bean protein isolate, chickpea protein isolate, lentil protein isolate, pea protein isolate, black bean protein isolate, soybean protein isolate, wheat protein isolate, or a combination thereof.

[0176] The one or more high protein vegetable protein source(s)preferably contributes with a significant portion of the protein of the modified, plant-based egg-replacer.

[0177] In some preferred embodiments of the present invention the one or more high protein vegetable protein source(s)contributes with at least 50% w / w of the protein of the modified, plant-based egg replacer, more preferably at least 60% w / w, even more preferably at least 70% w / w, even more preferably at least 80% w / w, and most preferably at least 90% w / w of the protein of the modified, plant-based egg replacer.

[0178] In further preferred embodiments of the present invention, the one or more high protein vegetable protein source(s)is the sole protein source of the modified, plant-based egg replacer.

[0179] In other preferred embodiments of the present invention, the one or more high protein vegetable protein source(s) contributes with 5-95% w / w of the modified, plant-based egg replacer, more preferably 10-92% w / w, even more preferably 20-90% w / w, even more preferably 30-90% w / w, even more preferably 50-85% w / w, and most preferably 60-80% w / w of the modified, plant-based egg replacer.

[0180] In some preferred embodiments of the present invention, the emulsifier system of the modified, plant-based egg-replacer has a content of oligoglycerol fatty acid esters of at least 15% w / w of the emulsifier system, more preferably at least 20% w / w, even more preferably at least 30% w / w, and most preferably at least 40% w / w of the emulsifier system.

[0181] For example, and often preferred, the emulsifier system may have a content of oligoglycerol fatty acid esters of 10-90% w / w relative to the weight of the emulsifier system, more preferably 15-80% w / w, even more preferably 15-60% w / w, and most preferably 20-50 % w / w relative to the weight of emulsifier system.

[0182] In further preferred embodiments of the present invention, the emulsifier system has a content of oligoglycerol fatty acid esters of at least 50% w / w of the emulsifier system, more preferably at least 60% w / w, even more preferably at least 70% w / w, and most preferably at least 75% w / w of the emulsifier system.P3634PC00

[0183] It may e.g. be preferred that the emulsifier system of the modified, plant-based egg-replacer has a content of oligoglycerol fatty acid esters of 50-95% w / w relative to the weight of the emulsifier system, more preferably 60-90% w / w, even more preferably 65-85% w / w, and most preferably 70-80 % w / w relative to the weight of emulsifier system.

[0184] In some preferred embodiments of the present invention, the OGE of the emulsifier system has a weight ratio between oligoglycerol fatty acid monoesters and oligoglycerol fatty acid diesters of 0.1-10, more preferably 0.15-7, and most preferably 0.2-4. The inventors have found these ranges particularly useful for the present invention.

[0185] It is often preferred that oligoglycerol fatty acid monoesters and oligoglycerol fatty acid diesters make up at least 50% w / w of the total amount of OGE of the emulsifier system, more preferably at least 60% w / w, and most preferably at least 70% w / w of the total amount of OGE.

[0186] As mentioned above, the inventors have found that polyglycerol fatty acid esters containing polyglycerol moieties with a degree of polymerization of 7 or higher are less functional and hence less desirable in the modified, plant-based egg-replacer.

[0187] In some preferred embodiments of the present invention, free and esterified polyglycerols having a degree of polymerization of 7 or higher make up at most 10% w / w of the total amount of free and esterified polyglycerols of the emulsifier system of the modified, plant-based egg-replacer, more preferably at most 8% w / w, even more preferably at most 6% w / w, and most preferably at most 4% w / w of the total amount of free and esterified polyglycerols of the emulsifier system of the modified, plant-based egg-replacer.

[0188] The emulsifier system of the modified, plant-based egg-replacer contains monoglyceride in addition to OGE.

[0189] In some preferred embodiments of the present invention, the emulsifier system of the modified, plant-based egg-replacer has a content of monoglyceride of 0.1-90% w / w relative to the weight of the emulsifier system, more preferably 5-80% w / w, even more preferably 10-70% w / w, even more preferably 15-50% w / w, and most preferably 20-35 % w / w relative to the weight of emulsifier system.

[0190] Even more preferably, the emulsifier system of the modified, plant-based egg-replacer has a content of monoglyceride of 0.1-35% w / w relative to the weight of the emulsifier system, moreP3634PC00

[0191] preferably 5-35% w / w, even more preferably 10-35% w / w, even more preferably 15-35% w / w relative to the weight of emulsifier system.

[0192] The inventors have found the modified, plant-based egg-replacers having the above ranges of monoglyceride to have an advantageous storage stability and therefore a longer shelf-life.

[0193] It is often preferred that the combined amounts of OGE and monoglyceride contribute with at least 20% w / w of the emulsifier system of the modified, plant-based egg-replacer, more preferably at least 40% w / w, and most preferably at least 45% of the emulsifier system.

[0194] Higher levels are sometimes preferred and in some preferred embodiments of the present invention, the combined amounts of OGE and monoglyceride contribute with at least 50% w / w of the emulsifier system of the modified, plant-based egg-replacer, more preferably at least 70% w / w, even more preferably at least 80% w / w, and most preferably at least 90% w / w of the emulsifier system.

[0195] In other preferred embodiments of the present invention, the combined amounts of OGE and monoglyceride contribute with 11-70% w / w of the emulsifier system of the modified, plantbased egg-replacer, more preferably 20-60% w / w, and most preferably 30-50% w / w of the emulsifier system. These ranges are e.g. useful when the emulsifier system should contain other emulsifiers than OGE and monoglyceride.

[0196] It is often preferred that the emulsifier system of the modified, plant-based egg-replacer furthermore comprises one or more emulsifiers selected from the group consisting of lecithin, diglyceride, free fatty acids, stearoyl lactylate, polysorbate, propylene glycol esters of fatty acids, sucrose esters of fatty acids, diacetyl tartaric acid esters of mono- and diglycerides, citric acid esters of mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, and a combination thereof.

[0197] The modified, plant-based egg-replacer may furthermore contain one or more additional ingredient(s), such as e.g. a stabilizer, a carbohydrate sweetener, a flavour agent, plant-based fiber, cereal starch, a cereal flour, or a combination thereof.

[0198] In some preferred embodiments of the present invention, the one or more additional ingredient(s) comprise one or more stabilizer(s), preferably one or more stabilizer(s) selected from the group consisting of carrageenan, alginate, carboxymethyl cellulose, microcrystalline cellulose, guar gum, xanthan gum, locust bean gum, agar, gellan gum, tara gum, carob gum, gum acacia, pectin, gum tragacanth, starch, and a combination thereof.P3634PC00

[0199] In other preferred embodiments of the present invention, the one or more additional ingredient(s) comprise a carbohydrate sweetener, preferably a carbohydrate sweetener selected from the group consisting of sucrose, glucose, fructose, maltose, lactose, maltodextrin, dextrose, invert sugar, corn syrup solids, trehalose, and a combination thereof.

[0200] In further preferred embodiments of the present invention, the one or more additional ingredient(s) comprise a cereal flour, preferably a cereal flour selected from the group consisting of wheat flour, corn flour, rice flour, barley flour, oat flour, rye flour, sorghum flour, millet flour, spelt flour, triticale flour, and a combination thereof.

[0201] In even further preferred embodiments of the present invention, the one or more additional ingredient(s) comprise a cereal starch, preferably a cereal starch selected from the group consisting of wheat starch, corn starch, rice starch, barley starch, oat starch, rye starch, sorghum starch, millet starch, spelt starch, triticale starch, and a combination thereof.

[0202] In some preferred embodiments of the present invention, the one or more additional ingredient(s) comprise a flavour agent, preferably a flavour agent selected from the group consisting of egg flavour, vanilla extract, almond extract, cocoa powder, cinnamon, and a combination thereof.

[0203] In some preferred embodiments of the present invention, the one or more additional ingredient(s) comprise one or more plant-based fiber(s), preferably comprising a plant-based fiber selected from the group consisting of psyllium husk fiber, flaxseed fiber, chia seed fiber, oat fiber, apple pomace fiber, citrus fiber, carrot fiber, pea fiber, faba bean fiber, potato fiber, wheat fiber, and a combination thereof.

[0204] In some embodiments of the invention, the modified, plant-based egg-replacer preferably comprises a total amount of one or more stabilizer(s) in the range of 0-5% w / w, and most preferably 0.2-3% w / w.

[0205] The inventors have found that modified, plant-based egg-replacer comprising stabilizers tend to provide egg-reduced cakes of increased structural robustness.

[0206] In some embodiments of the invention, the modified, plant-based egg-replacer comprises a total amount of carbohydrate sweetener in the range of 0-94% w / w, more preferably 1-40% w / w, and most preferably 2-30% w / w.P3634PC00

[0207] In some embodiments of the invention, the modified, plant-based egg-replacer comprises a total amount of cereal flour and cereal starch in the range of 0-94% w / w, more preferably 1-40% w / w, and most preferably 2-30% w / w.

[0208] In some embodiments of the invention, the modified, plant-based egg-replacer preferably comprises a total amount of flavour agent in the range of 0-2% w / w, and most preferably 0.1-2% w / w.

[0209] In some embodiments of the invention, the modified, plant-based egg-replacer preferably comprises a total amount of plant-based fiber in the range of 0-15% w / w, and most preferably 0.1-10% w / w.

[0210] The weight ratio between the one or more high protein vegetable protein source(s) and the emulsifier system in the modified, plant-based egg-replacer may be varied according to the specific application but is typically in the range of 1-20.

[0211] In some preferred embodiments of the present invention the weight ratio between the one or more high protein vegetable protein sources and the emulsifier system in the modified, plantbased egg-replacer is in the range of 1.1-18, more preferably 1.3-16, even more preferably 1.5-12, and most preferably 2.0-10.

[0212] It is often preferred that the emulsifier system as such, or at least some of the emulsifier(s) of the emulsifying system, contacts, and preferably at least partially coats, at least some of the high protein vegetable protein source.

[0213] In some preferred embodiments of the present invention, the emulsifier system as such, or at least some of the emulsifier(s) of the emulsifying system, contacts, and preferably at least partially coats, some of the one or more high protein vegetable protein source(s).

[0214] In some preferred embodiments of the present invention, the modified, plant-based egg replacer has a gluten content of less than 20 ppm, more preferably less than 10 ppm, and most preferably less than 1 ppm.

[0215] In some preferred embodiments of the present invention, the modified, plant-based egg replacer has a water content less than 10% w / w, more preferably less than 8% w / wm and most preferably less than 6% w / w.P3634PC00

[0216] In some preferred embodiments of the present invention, the combined amounts of the emulsifier system, the one or more high protein vegetable protein source(s), carbohydrate sweetener, fiber, cereal starch, and cereal flour contributes with at least 50% w / w of the weight of the modified, plant-based egg replacer, more preferably at least 60% w / w, even more preferred at least 70% w / w, even more preferred at least 80% w / w, even more preferred at least 90% w / w, and most preferred at least 95% w / w of the weight of the modified, plantbased egg replacer.

[0217] The inventors have found that the modified plant-based egg-replacers of the present invention tend to reduce the unattractive off-flavour that often is associated with high protein vegetable protein sources such as e.g. legume flour, legume protein concentrates, cereal flour (except from wheat flour), cereal protein concentrates (except from wheat protein concentrate).

[0218] It is often preferred that the modified plant-based egg-replacer is in powder form, and preferably in the form of a free-flowing powder.

[0219] It is furthermore often preferred that at least 60% w / w of the powder particles of the modified plant-based egg-replacer have a particle size in the range of 10 micron - 1000 micron, more preferably at least 70% w / w, and most preferably at least 80% w / w of the powder particles of the modified plant-based egg-replacer, have a particle size in the range of 10 micron - 1000 micron.

[0220] In some preferred embodiments of the present invention, at least 60% w / w of the powder particles of the modified, plant-based egg-replacer have a particle size in the range of 20 micron - 1000 micron, more preferably at least 70% w / w, and most preferably at least 80% w / w of the powder particles of the modified plant-based egg-replacer, have a particle size in the range of 20 micron - 1000 micron.

[0221] The present modified, plant-based egg-replacer preferably has a shelf-life at ambient temperature of at least 12 months, more preferably at least 18 months, and most preferably at least 24 months.

[0222] Yet an aspect of the invention pertains to a process of producing a cake comprising the steps of:

[0223] 1) preparing a batter by combining:

[0224] - the modified, plant-based egg replacer of the invention, and

[0225] - one or more batter ingredients,P3634PC00

[0226] wherein the modified, plant-based egg replacer of the invention is added in an amount sufficient to provide 10-90% w / w of the protein of the batter,

[0227] 2) transferring the batter to one or more suitable container(s),

[0228] 3) baking the batter in the container(s), and

[0229] 4) optionally, packaging the cake obtained from step 3).

[0230] The modified, plant-based egg replacer of the invention is preferably added in an amount sufficient to provide 15-70% w / w of the protein of the batter, more preferably 20-65% w / w, and most preferably 30-50% w / w of the protein of the batter.

[0231] It is often preferred that the modified, plant-based egg replacer of the invention is added in an amount of 0.5-20% w / w of the batter, more preferably 0.6-15% w / w of the batter, even more preferably 0.8-12% w / w of the batter, and most preferably 1.0-10% w / w of the batter.

[0232] In some preferred embodiments of the present invention, the one or more batter ingredients of step a) comprises one or more of, and more preferably three or more of:

[0233] - flour, preferably in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 18-22% w / w of the batter weight by weight of the batter,

[0234] - sugar, preferably in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 18-22% w / w relative to the weight of the batter,

[0235] - optionally, egg, preferably in an amount in the range of 0-25% w / w relative to the weight of the batter, and more preferably 5-15% w / w relative to the weight of the batter,

[0236] - optionally, a fat source, preferably in an amount in the range of 0-20% w / w relative to the weight of the batter, and more preferably 0-5% w / w by weight of the total composition, - liquid, preferably in an amount in the range of 10-40% w / w relative to the weight of the batter, and more preferably 15-40% w / w relative to the weight of the batter,

[0237] - leavening agent, preferably in an amount in the range of 0.2-4% w / w relative to the weight of the batter, and more preferably in the range of 0.5-3% w / w relative to the weight of the batter.

[0238] The above combination of ingredients is e.g. useful for angel cake batter or sponge cake batter.

[0239] It is often preferred that the used flour is a low-protein cake flour.P3634PC00

[0240] It is furthermore often preferred that the used fat source is selected from butter, oil, or a combination thereof. Alternatively, or also often preferred, the used fat source may be selected from butter, oil, margarine, shortening or a combination thereof

[0241] It is often preferred that the used liquid is milk, water, or a combination thereof.

[0242] In the context of the present invention the term "egg" pertains to whole egg, egg white, dried whole egg, dried egg white, and a combination thereof. In some preferred embodiments, it is preferred that the egg is provided in powder form, and if this is the case, it is preferred that the batter comprises egg powder in an amount in the range of 0-7% w / w relative to the weight of the batter, and more preferably 1-4% w / w relative to the weight of the batter.

[0243] In the present context a "fat source" is an ingredient that contains triglyceride in an amount of at least 5% w / w.

[0244] In other preferred embodiments of the present invention, the one or more batter ingredients of step a) comprise:

[0245] - flour in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 18-22% w / w of the batter weight by weight of the batter

[0246] - sugar in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 18-22% w / w relative to the weight of the batter,

[0247] - egg in an amount in the range of 0-25% w / w relative to the weight of the batter, and more preferably 5-15% w / w relative to the weight of the batter,

[0248] - liquid in an amount in the range of 10-40% w / w relative to the weight of the batter, and more preferably 15-40% w / w relative to the weight of the batter, and

[0249] - leavening agent in an amount in the range of 0.2-4% w / w relative to the weight of the batter, and more preferably in the range of 0.5-3% w / w relative to the weight of the batter.

[0250] The above combination of ingredients is e.g. useful for angel cake batter or sponge cake batter, and some variants of pound cake batter and muffin batter.

[0251] In other preferred embodiments of the present invention, the one or more batter ingredients of step a) comprise one or more of, and more preferably three or more of:

[0252] - flour, preferably in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 25-32% w / w of the batter weight by weight of the batter,

[0253] - sugar, preferably in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 22-28% w / w relative to the weight of the batter,P3634PC00

[0254] - optionally, egg, preferably in an amount in the range of 0-25% w / w relative to the weight of the batter, and more preferably 5-15% w / w relative to the weight of the batter,

[0255] - a fat source, preferably in an amount in the range of 10-25% w / w relative to the weight of the batter, and more preferably 15-20% w / w by weight of the batter,

[0256] - liquid, preferably in an amount in the range of 5-30% w / w relative to the weight of the batter, and more preferably 10-20% w / w relative to the weight of the batter, and

[0257] - leavening agent, preferably in an amount in the range of 0.2-4% w / w relative to the weight of the batter, and more preferably in the range of 0.5-3% w / w relative to the weight of the batter.

[0258] It is even more preferred that the one or more batter ingredients of step a) comprise:

[0259] - flour, preferably in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 25-32% w / w of the batter weight by weight of the batter,

[0260] - sugar, preferably in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 22-28% w / w relative to the weight of the batter,

[0261] - optionally, egg, preferably in an amount in the range of 0-25% w / w relative to the weight of the batter, and more preferably 5-15% w / w relative to the weight of the batter,

[0262] - a fat source, preferably in an amount in the range of 10-25% w / w relative to the weight of the batter, and more preferably 15-20% w / w by weight of the batter,

[0263] - liquid, preferably in an amount in the range of 5-30% w / w relative to the weight of the batter, and more preferably 10-20% w / w relative to the weight of the batter, and

[0264] - leavening agent, preferably in an amount in the range of 0.2-4% w / w relative to the weight of the batter, and more preferably in the range of 0.5-3% w / w relative to the weight of the batter.

[0265] The above combination of ingredients is e.g. useful for a pound cake batter or a muffin batter. In some preferred embodiments of the present invention, the batter furthermore comprises one or more of:

[0266] - salt, preferably in an amount in the range of 0.1-0.3% w / w relative to the weight of the batter,

[0267] - flavoring agent, preferably in an amount in the range of 0.2-0.6% w / w relative to the weight of the batter; preferably comprising cocoa, vanilla, vanilla extract, or an equivalent natural or artificial flavor,

[0268] - colouring agent, preferably in an amount in the range of 0.2-10% w / w relative to the weight of the batter; e.g. comprising skim milk powder and / or glucose syrup,

[0269] - emulsifiers, preferably in an amount in the range of 0.1-0.5% w / w relative to the weight of the batter; preferably selected from lecithin and / or or mono- and diglycerides;

[0270] - stabilizer in an amount of 0-1% w / w relative to the weight of the batter.P3634PC00

[0271] In some preferred embodiments of the present invention the batter has a gluten content of less than 20 ppm, more preferably less than 10 ppm, and most preferably less than 1 ppm.

[0272] In some preferred embodiments of the present invention, the one or more batter ingredients are all plant-based.

[0273] The present invention is particularly suitable for low fat batter and hence low fat cake. In some preferred embodiments of the present invention the batter has a fat content of at most 20% w / w, more preferably at most 10% w / w, even more preferably at most 6% w / w, and most preferably at most 4% w / w.

[0274] In some preferred embodiments of the present invention the cake has a fat content of at most 20% w / w, more preferably at most 10% w / w, even more preferably at most 6% w / w, and most preferably at most 4% w / w.

[0275] It is particularly preferred that the batter prepared during the process is a sponge-cake batter.

[0276] It is also particularly preferred that the batter prepared during the process is an angel food cake batter.

[0277] It is often preferred that step 1) of the process furthermore comprises aerating the batter as such or a subset of batter ingredients comprising the modified, plant-based egg-replacer, preferably to a level of aeration sufficient to obtain a batter density in the range of 200-600 g / L, more preferably 230-500 g / L, and most preferably 250-400 g / L.

[0278] It is often preferred to aerate the final batter. However, if batter contains one or more ingredients that are fat sources, it is preferred first to mix and aerate the ingredients that are not fat sources, and subsequently gently blend in the fat source in liquid form into the aerated mix.

[0279] The batter of the present invention is preferably a stable, aerated batter. In some preferred embodiments of the present invention, the stable, aerated batter loses at most 20% of its volume when held in a clean glass container for 10 minutes at room temperature, more preferably at most 15%, even more preferably at most 10%, and most preferably at most 5% of its volume when held in a clean glass container for 10 minutes at room temperature.P3634PC00

[0280] The inventors have furthermore found that modified, plant-based egg-replacer is useful for production of batter, and hence cake, having a considerable content of fat. In some preferred embodiments of the present invention the batter has a fat content in the range of 10-25% w / w relative to the weight of the batter, and more preferably 15-20% w / w by weight of the batter.

[0281] The inventors have found that the present modified, plant-based egg-replacer provides egg-reduced cakes with an improved texture and structural stability compared to prior art plantbased egg-replacers. Additionally, the inventors have seen that present modified, plant-based egg-replacer has an improved ability to integrate the fat of fat-rich cake recipes into the batter and at the same time stabilize the air bubbles of the batter.

[0282] Pound cake batter and a muffin batter are preferred high fat batters prepared by the process of the invention. In some preferred embodiments of the invention the cake obtainable by the present process is a pound cake or muffin.

[0283] In the context of the present invention the term "muffin" refers to cakes baked individually in cups or cup-sized molds, optionally using a paper liner between the mold and the batter. The baked part of a cup cake is also encompassed by the term muffin.

[0284] In step 2) of the process the batter is transferred to suitable containers and in step 3) the batter is baked to provide the cake.

[0285] The batter is typically baked at a temperature in the range of 150-250 degrees C for a duration in the range of 15-60 minutes and preferably at 170-210 degrees C for a duration of 20-40 minutes.

[0286] A further aspect of the invention pertains to a cake obtainable by the process as described herein.

[0287] Yet an aspect of the invention pertains to the use of the modified, plant-based egg replacer of the invention as an ingredient for the production of a cake, preferably involving the preparation of an aerated batter having a batter density in the range of 200-600 g / L, more preferably 230-500 g / L, and most preferably 250-400 g / L.

[0288] Features and preferences described herein in relation to the batter and cake prepared by the process also apply to the batter and cake of the use according to the present invention.P3634PC00

[0289] Features and preferences described herein in relation to the modified, plant-based egg replacer of the present invention also apply the modified, plant-based egg replacer of the use according to the present invention.

[0290] The batter of the present invention is preferably a stable, aerated batter. In some preferred embodiments of the present invention, the stable, aerated batter loses at most 20% of its volume when held in a clean glass container for 10 minutes at room temperature, more preferably at most 15%, even more preferably at most 10%, and most preferably at most 5% of its volume when held in a clean glass container for 10 minutes at room temperature.

[0291] The use preferably involves adding the modified, plant-based egg replacer of the invention in an amount sufficient to provide 10-90% w / w of the protein of the batter, more preferably 15-70% w / w of the protein of the batter, even more preferably 20-65% w / w, and most preferably 30-50% w / w of the protein of the batter.

[0292] It is often preferred that the use involves adding the modified, plant-based egg replacer of the invention in an amount of 0.5-20% w / w of the batter, more preferably 0.6-15% w / w of the batter, even more preferably 0.8-12% w / w of the batter, and most preferably 1.0-10% w / w of the batter.

[0293] In some preferred embodiments of the present invention, the modified, plant-based egg replacer of the invention is used as an egg replacer, preferably wherein batter contains at most 15% w / w liquid egg relative to the weight of the batter, and more preferably 0% w / w egg relative to the weight of the batter.

[0294] In other preferred embodiments of the present invention, the modified, plant-based egg replacer of the invention is used as an egg replacer, preferably wherein batter contains at most 15% w / w liquid egg relative to the weight of the batter and at most 4% w / w egg powder relative to the weight of the batter.

[0295] In further preferred embodiments of the present invention, the modified, plant-based egg replacer of the invention is used to replace 10-90% w / w of the egg used in a regular batter, preferably a sponge cake batter, more preferably to replace 20-80% w / w of the egg, and most preferably to replace 30-70% w / w of the egg.

[0296] In other preferred embodiments of the present invention, the modified, plant-based egg replacer of the invention is used to replace 40-80% w / w of the egg used in a regular batter, and preferably regular batter having a fat content in the range of 10-25% w / w.P3634PC00

[0297] The present invention has been described above with reference to specific embodiments.

[0298] However, other embodiments than the above described are equally possible within the scope of the invention. The different features and steps of various embodiments and aspects of the invention may be combined in other ways than those described herein unless it is stated otherwise.

[0299] EXAMPLES

[0300] Example 1: OGE improves the functional stability of plant-based egg replacers during storage

[0301] The inventors have found that the addition of OGE to the emulsifier system of plant-based egg replacers improve the ability of the plant-based egg replacers to produce stable, low density aerated batters after storage of the plant-based egg replacer.

[0302] In the present Example, three plant-based egg replacer composition were produced by combining a high protein vegetable protein source (HPVP) source with an emulsifier system comprising OGE source and distilled monoglyceride (DMG) in different ratios. The ingredients were thoroughly mixed using a high shear mixer and a mixing temperature of 70 degrees C.

[0303] The HPVP source was a soy protein isolate powder with a protein content of >90%.

[0304] The OGE source contained >85% OGE prepared by esterifying oligomerized glycerol with fatty acids isolated from vegetable oil.

[0305] The DMG had a monoglyceride purity of 90-98% prepared from vegetable oil.

[0306] The emulsifier system was melted and mixed at 70 °C and subsequently cooled to crystalize. The powder was added to a high shear mixer and the crystalized emulsifier system was added. The temperature during mixing was controlled above the melting point of the emulsifier system and kept at approx. 70 °C. The mixing continued for 15 min which resulted in the production of a powder. After cooling the powder to ambient temperature, it was sieved with a pore size of 1 mm, and was then ready for use.P3634PC00

[0307]

[0308] The inventors have seen that Samples 1, 2 and 3 can be used as egg-replacers in cakes prepared from aerated batter, but have found the stability of the aerated batter and the ability to create aerated batter with low density increases with the addition of OGE. The OGE-free plant-based egg-replacers furthermore lose functionality during storage whereas the OGE-containing plant-based egg-replacers of the invention retain their ability to create stable, low density aerated batter even though the plant-based egg-replacers are stored at room temperature for 12, 18 or 24 months.

[0309] The Samples 1 and 2 were therefore highly useful for egg reduction or complete egg replacement in cakes based in aerated batters and were particularly useful for the preparation of sponge cakes and angel food cakes.

[0310] Example 2: Examples of plant-based egg replacers of the invention

[0311] Ten plant-based egg-replacers according to the invention were prepared using the method of Example 1. These plant-based egg replacer contained one or more HPVP, an emulsifier system and additional ingredients such as fibers and hydrocolloid stabilizers.

[0312] The protein content of the HPVP sources were:

[0313] - soy protein isolate >90% protein

[0314] - soy flour containing approx. 51% protein

[0315] - faba bean flour containing approx. 22% protein

[0316] - faba bean protein concentrate containing approx. 66% protein

[0317] - faba bean protein isolate >87% protein

[0318] - chickpea protein isolate >88% protein

[0319] The OGE source contained >85% OGE prepared by esterifying oligomerized glycerol with fatty acids isolated from vegetable oil.

[0320] The DMG had a purity of monoglyceride of 90-98%.P3634PC00

[0321] The fiber content of the fibers sources were:

[0322] citrus fiber: approximately 90%w / w fiber

[0323] oat fiber: >96% fiber

[0324] The hydrocolloid stabilizers guar gum, and xanthan gum had a purity of >85%.

[0325]

[0326] These samples could be used for total or partial replacement of egg in aerated cake batter and made it feasible to produce stable, low density batters that could be baked to provide delicious, low density cakes.

[0327] Example 3: Sponge cakes prepared from modified, plant-based egg replacers of the invention

[0328] Different plant-based egg replacer formulations were used for preparing sponge cakes with partial or total replacement of egg in the batter.

[0329] All cakes were prepared by adding the liquid ingredients into a bowl. The dry ingredients were weighed, sieved, and added to the bowl. The batter was whipped at slow speed (mixing speed 1 of the mixer) for 1 min followed by high speed (mixing speed 3 of the mixer) for 5 min. 550 grams of batter were added to a round baking tin, diameter 26 cm, height 5 cm, and baked for 30 min at 180 °C. The cakes were compared by batter density and the cake height after baking. The ingredients and the obtained results are shown in the table below.P3634PC00

[0330]

[0331] *)The cake height was graded according to how large a rise was observed after baking relative to the starting height of the batter. "++" indicated a rise above 60%. "+" indicated a rise of 40-60%. If no symbol, the cake had a rise of 0-39% above the starting point of the batter.

[0332] The inventors have found that when a reference batter was made with the ingredients and process used for Cake 1, but without the egg-replacer, a lower degree of aeration was obtained and the resulting batter and cake obtained a higher density and became more dense which is not desired.

[0333] The inventors have furthermore found that addition of an emulsifier comprising monoglyceride to the reference batter gave rise to a more efficient aeration but an aerated batter having a lower aeration stability than for the aerated batter of Cake 1.P3634PC00

[0334] Depending on the different components in the egg replacer, different batter densities can be obtained with some consequences for the cake quality. The inventors furthermore found that addition of hydrocolloids can further stabilize the cake.

[0335] Example 4: Preparation of plant-based egg replacers using extrusion

[0336] Examples of plant-based egg replacers were prepared using an extrusion process during which an HPVP and an emulsifier system were combined. Different amounts of emulsifier system were used for the process resulting in a dry egg replacer powder.

[0337] The emulsifier system was melted before addition to the extrusion process. The extrusion was performed with a temperature between 80 and 110 °C at the nozzle position.

[0338] The used ingredients were those mentioned in Example 2.

[0339]

[0340] The obtained plant-based, egg replacer powders were highly useful for the production of aerated batter for cakes such as sponge cake and angel food cake.

[0341] Example 5: Preparation of the present plant-based egg replacers by pre-mixing of the emulsifier system and some of the high protein vegetable protein source

[0342] In the experiment described in the present Example, the inventors used Samples 14 and 17 of Example 4 as pre-mixes and added further HPVP and / or fiber and hydrocolloids to these to provide new egg replacers according to the present invention. The ingredients were the same as described in Example 2. The detailed recipes are shown in the table below.P3634PC00

[0343]

[0344] The above egg replacers were used for partial or total replacement of egg in sponge cake and gave rise to batter densities ranging from 338-462 g / L. The inventors found that by incorporating fiber in the egg replacer the cake could hold more moisture and the texture was more pleasant. They furthermore found that by adding hydrocolloid stabiliser to the batter both the batter viscosity and the stability of the cake were increased.

[0345] This Example furthermore demonstrates the feasibility of preparing the present plant-based egg replacers by pre-mixing of the emulsifier system and some of the high protein vegetable protein source and subsequently adding additional ingredients such as e.g. stabilizers, fiber and / or further high protein vegetable protein source.

[0346] Example 6: Industrial pound cakes prepared from modified, plant-based egg replacers of the invention

[0347] This Example describes the preparation of industrial pound cakes using 50% and 75% egg replacement in an industrial pound cake recipe.

[0348] All cakes were prepared by initially weighing water and eggs into a bowl. All dry ingredients were weighed, sieved and added to the bowl. The batter was stirred slowly for 1 minute.

[0349] Stirring speed was increased to medium speed for 1 minute until a batter density of approximately 1000 g / L was obtained. Oil was added while stirring at slow speed, and the batter was stirred until reaching a batter density of 950 - 970 g / L. 350 g batter was weighed into aluminum tins and the cakes were baked for 30 minutes at 160 °C in a rack oven. The air inlet was opened fully and the cakes were subsequently baked for 15 minutes further.

[0350] All pound cakes were compared by batter density and the cake volume relative to a full-egg reference cake after baking. The ingredients and the obtained results are shown in the table below.P3634PC00

[0351]

[0352] *)The reference cake containing a total of 509 g eggs had an average volume of 613 mL. A negative reference in which 50% of the egg were replaced by flour and water had a total volume of 557 mL.

[0353] The inventors have found that when a negative reference batter was made using the same ingredients and process, but where 50% of the eggs were replaced by wheat flour and water, the resulting pound cakes were very compact and dense with an unpleasant and tacky mouthfeel.P3634PC00

[0354] The four cake samples (cakes 6-9) were analysed with a Stable Micro Systems texture analyser to determine the hardness and resilience of each cake. The cakes were compared to a positive reference (a pound cake prepared by the original recipe with no egg replacement) and a negative reference (pound cakes prepared with 50% egg replacement, replacing the egg with wheat flour and water). The results are shown in Figure 1.

[0355] In Texture Profile Analysis (TPA), hardness is the peak force required to attain a given deformation during the first compression (firmness), while resilience measures how quickly and effectively a sample recovers its original height and energy after that compression. Hardness indicates the force needed to bite, whereas resilience indicates how "bouncy" or rubbery a product feels.

[0356] TPA method:

[0357] The cakes are cut 3 cm from the bottom and pieces are cut with a round cutter with 3 cm in diameter. The instrument used was from Stable Micro System and the probe used was SMS P / 100.

[0358] TPA parameters used during the measurements:

[0359] Pre-test Speed: 1.00 mm / sec

[0360] Test Speed: 5.00 mm / sec

[0361] Post-Test Speed: 5.00 mm / sec

[0362] Target mode: Distance

[0363] Distance: 10.000 mm

[0364] Time: 5.00 sec

[0365] Trigger Type: Auto (force)

[0366] Trigger Force: 5.0 g

[0367] Tare mode: Auto

[0368] Advanced Options: On

[0369] The volumes of the 50% and even 75% egg reduced pound cakes were significantly improved using the present egg replacers both relative to a cake containing the normal amount of eggs and even more pronounced compared to a negative reference containing 50% less eggs. The lower volumes of both types of references are furthermore reflected in the hardness parameter, that indicates the very dense and firm nature of these cakes. When the egg replacer was used, the final cakes contained more air, finely distributed inside the cake structure, stabilized by the emulsifiers, which gave rise to softer cakes and a much more pleasant sensory experience. The resilience was significantly higher in the dense reference cakes. The resilience of the 75% egg reduced cakes did not decrease much relative to the 50% egg replaced cakes. The cakes withP3634PC00

[0370] the higher resilience among the egg replaced cakes were deemed of a slight better sensory quality relative to those with the lowest resilience.

[0371] Example 7: Muffins prepared from modified, plant-based egg replacers of the invention

[0372] This example describes the production of muffins using industrial and non-industrial muffin recipes with 50% egg replacement using the modified, plant-based egg replacer of the invention.

[0373] For the non-industrial muffins, water and eggs were weighed into a bowl. All dry ingredients were weighed, sieved and added to the bowl. The batter was stirred slowly for 1 minute. Oil was added while stirring at medium speed. Stirring at medium speed was continued until a batter density of 950-970 g / L was obtained. 70 g of batter was added to muffin paper liners. The muffins were baked for 22 minutes at 190 °C in a rack oven.

[0374] For the industrial muffins, water and eggs were weighed into a bowl. All dry ingredients were weighed, sieved and added to the bowl. The batter was stirred slowly for 1 minute. Stirring speed was increased to medium speed for 1 minute until a batter density of approximately 980 g / L was obtained. Oil was added while stirring at slow speed until reaching a batter density of 950 - 970 g / L. 70 g batter was weighed into muffin paper liners and the cakes were baked for 22 min at 190 °C in a rack oven.

[0375] The ingredients and the obtained results are shown in the following two tables below.P3634PC00

[0376]

[0377] P3634PC00

[0378]

[0379] The inventors have found that when a negative reference batter was made with the ingredients and process used for both types of muffins, but where eggs were replaced by wheat flour and water the resulting muffins were crumbling, tacky, dry, and clearly inferior to those produced with the egg-replacer.

[0380] The present modified, plant-based egg replacers provided textural enhancement to the cake structure and furthermore stabilised the air bubbles formed in the batter. These effects resulted in greatly improved volumes of the baked cakes, and gave rise to an improved softness of the cakes without sacrificing their structural stability.

Claims

P3634PC00CLAIMS1. A method of producing a modified, plant-based egg replacer, preferably suitable as an ingredient for the production of aerated batter, the method comprising the steps of:a) providing:- one or more high protein vegetable protein source(s)- an emulsifier system comprising:- oligoglycerol fatty acid esters (OGE) in an amount of at least 10% w / w relative to the weight of the emulsifier system,- monoglyceride, and- optionally, one or more additional emulsifiers- optionally, one or more additional ingredient(s),b) combining the one or more high protein vegetable protein source(s), the emulsifier system, and, optionally, the one or more additional ingredient(s) to provide a mixture,wherein the high protein vegetable protein source(s) is / are used in a total amount of at least 5% w / w relative to the weight of the mixture,and wherein the weight ratio between the total amount of high protein vegetable protein source(s) and the emulsifier system is in the range of 1-20,c) optionally, subjecting the mixture obtained from step b) to further processing steps,d) optionally, packaging the mixture obtained from step b) or the processed mixture obtained from step c).

2. The method according to claim 1, wherein one or more high protein vegetable protein source(s) comprises a vegetable flour, a vegetable protein concentrate, and / or a vegetable protein isolate.

3. The method according to any one of the preceding claims, wherein the high protein vegetable protein source(s) comprises or even consists of a legume flour.

4. The method according to claim 3, wherein the one or more high protein vegetable protein source comprises or even consists of a legume flour selected from the group consisting of faba bean flour, chickpea flour, lentil flour, pea flour, black bean flour, soybean flour, lupin flour, carob flour, and a combination thereof.P3634PC005. The method according to any one of the preceding claims, wherein the one or more high protein vegetable protein source comprises or even consists of vegetable protein concentrate.

6. The method according to claim 5, wherein the one or more high protein vegetable protein source comprises or even consists of a vegetable protein concentrate selected from the group consisting of a gluten concentrate, faba bean protein concentrate, chickpea protein concentrate, lentil protein concentrate, pea protein concentrate, black bean protein concentrate, soybean protein concentrate, wheat protein concentrate, or a combination thereof.

7. The method according to any one of the preceding claims, wherein the one or more high protein vegetable protein source comprises or even consists of vegetable protein isolate.

8. The method according to claim 7, wherein the one or more high protein, vegetable protein source(s) comprises or even consists of a vegetable protein isolate selected from the group consisting of a gluten isolate, faba bean protein isolate, chickpea protein isolate, lentil protein isolate, pea protein isolate, black bean protein isolate, soybean protein isolate, wheat protein isolate, or a combination thereof.

9. The method according to any one of the preceding claims, wherein the one or more high protein vegetable protein source(s) contributes with at least 50% w / w of the protein of the modified, plant-based egg replacer, more preferably at least 60% w / w, even more preferably at least 70% w / w, even more preferably at least 80% w / w, and most preferably at least 90% w / w of the protein of the modified, plant-based egg replacer.

10. The method according to any one of the preceding claims, wherein the one or more high protein vegetable protein source(s) is the sole protein source of the modified, plant-based egg replacer.

11. The method according to any one of the preceding claims, wherein the one or more high protein vegetable protein source(s) contributes with 5-95% w / w of the modified, plant-based egg replacer, more preferably 10-92% w / w, even more preferably 20-90% w / w, even more preferably 30-90% w / w, even more preferably 50-85% w / w, and most preferably 60-80% w / w of the modified, plant-based egg replacer.

12. The method according to any one of the preceding claims, wherein the emulsifier system has a content of oligoglycerol fatty acid esters of at least 15% w / w relative to the weight of theP3634PC00emulsifier system, more preferably at least 20% w / w, even more preferably at least 30% w / w, and most preferably at least 40% w / w relative to the weight of the emulsifier system.

13. The method according to any one of the preceding claims, wherein the emulsifier system has a content of oligoglycerol fatty acid esters of 10-90% w / w relative to the weight of the emulsifier system, more preferably 15-80% w / w, even more preferably 15-60% w / w, and most preferably 20-50 % w / w relative to the weight of emulsifier system.

14. The method according to any one of the preceding claims, wherein the emulsifier system has a content of oligoglycerol fatty acid esters of at least 50% w / w of the emulsifier system, more preferably at least 60% w / w, even more preferably at least 70% w / w, and most preferably at least 75% w / w of the emulsifier system.

15. The method according to any one of the preceding claims, wherein the emulsifier system has a content of oligoglycerol fatty acid esters of 50-95% w / w relative to the weight of the emulsifier system, more preferably 60-90% w / w, even more preferably 65-85% w / w, and most preferably 70-80 % w / w relative to the weight of emulsifier system.

16. The method according to any one of the preceding claims, wherein the OGE has a weight ratio between oligoglycerol fatty acid monoesters and oligoglycerol fatty acid diesters of 0.1-10, more preferably 0.15-7, and most preferably 0.2-4.

17. The method according to any one of the preceding claims, wherein oligoglycerol fatty acid monoesters and oligoglycerol fatty acid diesters make up at least 50% w / w of the total amount of OGE, more preferably at least 60% w / w, and most preferably at least 70% w / w of the total amount of OGE.

18. The method according to any one of the preceding claims, wherein polyglycerol fatty acid esters containing polyglycerol moieties of 7 or more glyceryl groups make up at most 10% w / w of the emulsifier system, more preferably at most 8% w / w, even more preferably at most 6% w / w, and most preferably at most 4% w / w of the emulsifier system.

19. The method according to any one of the preceding claims, wherein the emulsifier system has a content of monoglyceride of 0.1-90% w / w relative to the weight of the emulsifier system, more preferably 5-80% w / w, even more preferably 10-70% w / w, even more preferably 15-50% w / w, and most preferably 20-35 % w / w relative to the weight of emulsifier system.

20. The method according to any one of the preceding claims, wherein the emulsifier system has a content of monoglyceride of 0.1-35% w / w relative to the weight of the emulsifier system,P3634PC00more preferably 5-35% w / w, even more preferably 10-35% w / w, even more preferably 15-35% w / w relative to the weight of emulsifier system.

21. The method according to any one of the preceding claims, wherein the combined amounts of OGE and monoglyceride contribute with at least 20% w / w of the emulsifier system, more preferably at least 40% w / w, and most preferably at least 45% of the emulsifier system.

22. The method according to any one of the preceding claims, wherein the combined amounts of OGE and monoglyceride contribute with 11-70% w / w of the emulsifier system, more preferably 20-60% w / w, and most preferably 30-50% of the emulsifier system.

23. The method according to any one of the preceding claims, wherein the emulsifier system furthermore comprises one or more emulsifiers selected from the group consisting of lecithin, diglyceride, free fatty acids, stearoyl lactylate, polysorbate, propylene glycol esters of fatty acids, sucrose esters of fatty acids, diacetyl tartaric acid esters of mono- and diglycerides, citric acid esters of mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, and a combination thereof.

24. The method according to any one of the preceding claims, wherein at least some of the individual emulsifiers of the emulsifier system are provided individually.

25. The method according to any one of the preceding claims, wherein the emulsifiers of the emulsifier system are provided as a blend.

26. The method according to any one of the preceding claims, wherein the one or more additional ingredient(s) comprise one or more stabiliser, preferably one or more stabiliser selected from the group consisting of carrageenan, alginate, carboxymethyl cellulose, microcrystalline cellulose, guar gum, xanthan gum, locust bean gum, agar, gellan gum, tara gum, carob gum, gum acacia, pectin, gum tragacanth, starch, and a combination thereof.

27. The method according to any one of the preceding claims, wherein the one or more additional ingredient(s) comprise a carbohydrate sweetener, preferably a carbohydrate sweetener selected from the group consisting of sucrose, glucose, fructose, maltose, lactose, maltodextrin, dextrose, invert sugar, corn syrup solids, trehalose, and a combination thereof.

28. The method according to any one of the preceding claims, wherein the one or more additional ingredient(s) comprise a cereal flour, preferably a cereal flour selected from theP3634PC00group consisting of wheat flour, corn flour, rice flour, barley flour, oat flour, rye flour, sorghum flour, millet flour, spelt flour, triticale flour, and a combination thereof.

29. The method according to any one of the preceding claims, wherein the one or more additional ingredient(s) comprise a cereal starch, preferably a cereal starch selected from the group consisting of wheat starch, corn starch, rice starch, barley starch, oat starch, rye starch, sorghum starch, millet starch, spelt starch, triticale starch, and a combination thereof.

30. The method according to any one of the preceding claims, wherein, the one or more additional ingredient(s) comprise a flavour agent, preferably a flavour agent selected from the group consisting of egg flavour, vanilla extract, almond extract, lemon zest, orange oil, cocoa powder, cinnamon, and a combination thereof.

31. The method according to any one of the preceding claims, wherein the one or more additional ingredient(s) comprise one or more plant-based fiber(s), preferably comprising a plant-based fiber selected from the group consisting of psyllium husk fiber, flaxseed fiber, chia seed fiber, oat fiber, apple pomace fiber, citrus fiber, carrot fiber, pea fiber, faba bean fiber, potato fiber, wheat fiber, and a combination thereof.

32. The method according to any one of the preceding claims, wherein the weight ratio between the one or more high protein vegetable protein sources and the emulsifier system in the mixture is in the range of 1.1-18, more preferably 1.3-16, even more preferably 1.5-12, and most preferably 2.0-10.

33. The method according to any one of the preceding claims, wherein the mixture has a gluten content of less than 20 ppm, more preferably less than 10 ppm, and most preferably less than 1 ppm.

34. The method according to any one of the preceding claims, wherein the mixture has a water content less than 10% w / w, more preferably less than 8% w / w and most preferably less than 6% w / w.

35. The method according to any one of the preceding claims, wherein the mixture has a triglyceride content less than 10% w / w, more preferably less than 5% w / w, and most preferably less than 2% w / w.

36. The method according to any one of the preceding claims, wherein the combined amounts of the emulsifier system, the one or more high protein vegetable protein source(s),P3634PC00carbohydrate sweetener, fiber, cereal starch, and cereal flour contributes with at least 50% w / w of the weight of the mixture, more preferably at least 60% w / w, even more preferred at least 70% w / w, even more preferred at least 80% w / w, even more preferred at least 90% w / w, and most preferred at least 95% w / w of the weight of the mixture37. The method according to any one of the preceding claims, wherein the combining of step b) involves mixing the one or more high protein vegetable protein source(s), the emulsifier system, and the one or more additional ingredient(s).

38. The method according to any one of the preceding claims, wherein the combining of step b) comprises preparing at least one premix comprising at least a high protein vegetable protein source(s) and / or an emulsifier of the emulsifier system and combining the premix with other ingredients of the method.

39. The method according to any one of the preceding claims, wherein the combining of step b) involves high shearing mixing, extrusion, rolling, tumbling, and / or ball milling.

40. The method according to any one of the preceding claims, wherein the combining of step b) involves spraying at least one emulsifier of the emulsifier system on the one or more high protein vegetable protein source(s), and / or on a pre-mixture of the one or more high protein vegetable protein source(s) and one or more of the one or more additional ingredient(s).

41. The method according to any one of the preceding claims, wherein the combining of step b) involves spraying the emulsifier system on the one or more high protein vegetable protein source(s), and / or on a pre-mixture of the one or more high protein vegetable protein source(s) and one or more of the one or more additional ingredient(s).

42. The method according to any one of the preceding claims, wherein the temperature of the emulsifier system when added in step b) is in the range of 65 to 200 degrees C, more preferably 70 to 150 degrees C, even more preferably 70-100 degrees C, and most preferably in the range of 70-90 degrees C.

43. The method according to any one of the preceding claims, wherein the temperature of at least the emulsifier system, and preferably all the ingredients, during step b) reach a temperature in the range of 50 to 200 degrees C, more preferably 70 to 150 degrees C, even more preferably 70-120 degrees C, and most preferably in the range of 70-105 degrees C.P3634PC0044. The method according to any one of the preceding claims, wherein the emulsifier system as such, or at least some of the emulsifier(s) of the emulsifying system, contacts, and preferably at least partially coats, at least some of the high protein vegetable protein source.

45. The method according to any one of the preceding claims, wherein the emulsifier system as such, or at least some of the emulsifier(s) of the emulsifying system, contacts, and preferably at least partially coats, some of the high protein vegetable protein source.

46. The method according to any one of the preceding claims, wherein the further processing involves one or more of the following:- granulation,- extrusion,- heat-treatment,- particle size modification, and- mixing.

47. The method according to any one of the preceding claims, wherein the modified, plantbased egg replacer is in particulate form, preferably in the form of a granulate, an extrudate and / or a powder.

48. A modified, plant-based egg replacer, preferably obtainable by the method to one or more of claims 1-47, preferably comprising- one or more high protein vegetable protein source(s)- an emulsifier system comprising:- oligoglycerol fatty acid esters (OGE) in an amount of at least 10% w / w relative to the weight of the emulsifier system,- monoglyceride, and- optionally, one or more additional emulsifiers- optionally, one or more additional ingredient(s),the modified, plant-based egg replacer comprising high protein vegetable protein source(s) in a total amount of at least 5% w / w relative to the weight of the modified, plant-based egg replacer,and wherein the weight ratio between the total amount of high protein vegetable protein source(s) and the emulsifier system is in the range of 1-20.P3634PC0049. The modified, plant-based egg replacer according to claim 48, wherein the one or more high protein vegetable protein source(s) comprises a vegetable flour, a vegetable protein concentrate, and / or a vegetable protein isolate.

50. The modified, plant-based egg replacer according to claim 48 or 49, wherein the high protein vegetable protein source(s) comprises or even consists of a legume flour.

51. The modified, plant-based egg replacer according to claim 50, wherein the one or more high protein vegetable protein source comprises or even consists of a legume flour selected from the group consisting of faba bean flour, chickpea flour, lentil flour, pea flour, black bean flour, soybean flour, lupin flour, carob flour, and a combination thereof.

52. The modified, plant-based egg replacer according to any one of claims 48-51, wherein the one or more high protein vegetable protein source comprises or even consists of vegetable protein concentrate.

53. The modified, plant-based egg replacer according to claim 52, wherein the one or more high protein vegetable protein sources comprises or even consists of a vegetable protein concentrate selected from the group consisting of a gluten concentrate, faba bean protein concentrate, chickpea protein concentrate, lentil protein concentrate, pea protein concentrate, black bean protein concentrate, soybean protein concentrate, wheat protein concentrate, or a combination thereof.

54. The modified, plant-based egg replacer according to any one of claims 48-53, wherein the one or more high protein vegetable protein source(s) comprises or even consists of vegetable protein isolate.

55. The modified, plant-based egg replacer according to claim 54, wherein the one or more high protein, vegetable protein source(s) comprises or even consists of a vegetable protein isolate selected from the group consisting of a gluten isolate, faba bean protein isolate, chickpea protein isolate, lentil protein isolate, pea protein isolate, black bean protein isolate, soybean protein isolate, wheat protein isolate, or a combination thereof.

56. The modified, plant-based egg replacer according to any one of claims 48-55, wherein the one or more high protein vegetable protein source(s) contributes with at least 50% w / w of the protein of the modified, plant-based egg replacer, more preferably at least 60% w / w, even more preferably at least 70% w / w, even more preferably at least 80% w / w, and most preferably at least 90% w / w of the protein of the modified, plant-based egg replacer.P3634PC0057. The modified, plant-based egg replacer according to any one of claims 48-56, wherein the one or more high protein vegetable protein source(s) is the sole protein source of the modified, plant-based egg replacer.

58. The modified, plant-based egg replacer according to any one of claims 48-57, wherein the one or more high protein vegetable protein source(s) contributes with 5-95% w / w of the modified, plant-based egg replacer, more preferably 10-92% w / w, even more preferably 20-90% w / w, even more preferably 30-90% w / w, even more preferably 50-85% w / w, and most preferably 60-80% w / w of the modified, plant-based egg replacer.

59. The modified, plant-based egg replacer according to any one of the claims 48-58, wherein the emulsifier system has a content of oligoglycerol fatty acid esters of at least 15% w / w relative to the weight of the emulsifier system, more preferably at least 20% w / w, even more preferably at least 30% w / w, and most preferably at least 40% w / w relative to the weight of the emulsifier system.

60. The modified, plant-based egg replacer according to any one of the claims 48-59, wherein the emulsifier system has a content of oligoglycerol fatty acid esters of 10-90% w / w relative to the weight of the emulsifier system, more preferably 15-80% w / w, even more preferably 15-60% w / w, and most preferably 20-50 % w / w relative to the weight of emulsifier system.

61. The modified, plant-based egg replacer according to any one of the claims 48-60, wherein the emulsifier system has a content of oligoglycerol fatty acid esters of at least 50% w / w of the emulsifier system, more preferably at least 60% w / w, even more preferably at least 70% w / w, and most preferably at least 75% w / w of the emulsifier system.

62. The modified, plant-based egg replacer according to any one of the claims 48-61, wherein the emulsifier system has a content of oligoglycerol fatty acid esters of 50-95% w / w relative to the weight of the emulsifier system, more preferably 60-90% w / w, even more preferably 65-85% w / w, and most preferably 70-80 % w / w relative to the weight of emulsifier system.

63. The modified, plant-based egg replacer according to any one of the claims 48-62, wherein the OGE has a weight ratio between oligoglycerol fatty acid monoesters and oligoglycerol fatty acid diesters of 0.1-10, more preferably 0.15-7, and most preferably 0.2-4.

64. The modified, plant-based egg replacer according to any one of the claims 48-63, wherein oligoglycerol fatty acid monoesters and oligoglycerol fatty acid diesters make up at least 50%P3634PC00w / w of the total amount of OGE, more preferably at least 60% w / w, and most preferably at least 70% w / w of the total amount of OGE.

65. The modified, plant-based egg replacer according to any one of the claims 48-64, wherein polyglycerol fatty acid esters containing polyglycerol moieties of 7 or more glyceryl groups make up at most 10% w / w of the emulsifier system, more preferably at most 8% w / w, even more preferably at most 6% w / w, and most preferably at most 4% w / w of the emulsifier system.

66. The modified, plant-based egg replacer according to any one of the claims 48-65, wherein the emulsifier system has a content of monoglyceride of 0.1-90% w / w relative to the weight of the emulsifier system, more preferably 5-80% w / w, even more preferably 10-70% w / w, even more preferably 15-50% w / w, and most preferably 20-35 % w / w relative to the weight of emulsifier system.

67. The modified, plant-based egg replacer according to any one of the claims 48-66, wherein the emulsifier system has a content of monoglyceride of 0.1-35% w / w relative to the weight of the emulsifier system, more preferably 5-35% w / w, even more preferably 10-35% w / w, even more preferably 15-35% w / w relative to the weight of emulsifier system.

68. The modified, plant-based egg replacer according to any one of the claims 48-67, wherein the combined amounts of OGE and monoglyceride contribute with at least 20% w / w of the emulsifier system, more preferably at least 40% w / w, and most preferably at least 45% of the emulsifier system.

69. The modified, plant-based egg replacer according to any one of the claims 48-68, wherein the combined amounts of OGE and monoglyceride contribute with 11-70% w / w of the emulsifier system, more preferably 20-60% w / w, and most preferably 30-50% of the emulsifier system.

70. The modified, plant-based egg replacer according to any one of the claims 48-69, wherein the emulsifier system furthermore comprises one or more emulsifiers selected from the group consisting of lecithin, diglyceride, free fatty acids, stearoyl lactylate, polysorbate, propylene glycol esters of fatty acids, sucrose esters of fatty acids, diacetyl tartaric acid esters of mono-and diglycerides, citric acid esters of mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, and a combination thereof.P3634PC0071. The modified, plant-based egg replacer according to any one of the claims 48-70, wherein at least some of the individual emulsifiers of the emulsifier system are provided individually.

72. The method according to any one of the preceding claims, wherein the emulsifiers of the emulsifier system are provided as a blend.

73. The modified, plant-based egg replacer according to any one of the claims 48-72, wherein the one or more additional ingredient(s) comprise one or more stabilisers, preferably one or more stabiliser selected from the group consisting of carrageenan, alginate, carboxymethyl cellulose, microcrystalline cellulose, guar gum, xanthan gum, locust bean gum, agar, gellan gum, tara gum, carob gum, gum acacia, pectin, gum tragacanth, starch, and a combination thereof.

74. The modified, plant-based egg replacer according to any one of the claims 48-73, wherein the one or more additional ingredient(s) comprise a carbohydrate sweetener, preferably a carbohydrate sweetener selected from the group consisting of sucrose, glucose, fructose, maltose, lactose, maltodextrin, dextrose, invert sugar, corn syrup solids, trehalose, and a combination thereof.

75. The modified, plant-based egg replacer according to any one of the claims 48-74, wherein the one or more additional ingredient(s) comprise a cereal flour, preferably a cereal flour selected from the group consisting of wheat flour, corn flour, rice flour, barley flour, oat flour, rye flour, sorghum flour, millet flour, spelt flour, triticale flour, and a combination thereof.

76. The modified, plant-based egg replacer according to any one of the claims 48-75, wherein the one or more additional ingredient(s) comprise a cereal starch, preferably a cereal starch selected from the group consisting of wheat starch, corn starch, rice starch, barley starch, oat starch, rye starch, sorghum starch, millet starch, spelt starch, triticale starch, and a combination thereof.

77. The modified, plant-based egg replacer according to any one of the claims 48-76, the one or more additional ingredient(s) comprise a flavour agent, preferably a flavour agent selected from the group consisting of egg flavour, vanilla extract, almond extract, lemon zest, orange oil, cocoa powder, cinnamon, and a combination thereof.

78. The modified, plant-based egg replacer according to any one of the claims 48-77, wherein the one or more additional ingredient(s) comprise one or more plant-based fiber(s), preferably comprising a plant-based fiber selected from the group consisting of psyllium husk fiber,P3634PC00flaxseed fiber, chia seed fiber, oat fiber, apple pomace fiber, citrus fiber, carrot fiber, pea fiber, faba bean fiber, potato fiber, wheat fiber, and a combination thereof.

79. The modified, plant-based egg replacer according to any one of the claims 48-78, wherein the emulsifier system contacts, and preferably at least partially coats, some of the high protein vegetable protein source.

80. The modified, plant-based egg replacer according to any one of the claims 48-79, wherein the weight ratio between the one or more high protein vegetable protein sources and the emulsifier system in the mixture is in the range of 1.1-18, more preferably 1.3-16, even more preferably 1.5-12, and most preferably 2.0-10.

81. The modified, plant-based egg replacer according to any one of the claims 48-80, having a gluten content of less than 20 ppm, more preferably less than 10 ppm, and most preferably less than 1 ppm.

82. The modified, plant-based egg replacer according to any one of the claims 48-81, having a water content less than 10% w / w, more preferably less than 8% w / wm and most preferably less than 6% w / w.

83. The modified, plant-based egg replacer according to any one of the claims 48-82, having a triglyceride content less than 10% w / w, more preferably less than 5% w / w, and most preferably less than 2% w / w.

84. The modified, plant-based egg replacer according to any one of the claims 48-83, wherein the combined amounts of the emulsifier system, the one or more high protein vegetable protein source(s), carbohydrate sweetener, fiber, cereal starch, and cereal flour contributes with at least 50% w / w of the weight of the modified, plant-based egg replacer, more preferably at least 60% w / w, even more preferred at least 70% w / w, even more preferred at least 80% w / w, even more preferred at least 90% w / w, and most preferred at least 95% w / w of the weight of the modified, plant-based egg replacer.

85. A process of producing a cake comprising the steps of:1) preparing a batter by combining:- the modified, plant-based egg replacer according to one or more of claims 48- 84, and- one or more batter ingredients,P3634PC00wherein the modified, plant-based egg replacer of the invention is added in an amount sufficient to provide 10-90% w / w of the protein of the batter,2) transferring the batter to one or more suitable container(s),3) baking the batter in the container(s), and4) optionally, packaging the cake obtained from step 3).

86. The process according to claim 85 wherein the modified, plant-based egg replacer according to one or more of claims 48-84 is added in an amount sufficient to provide 15-70% w / w of the protein of the batter, more preferably 20-65% w / w, and most preferably 30-50% w / w of the protein of the batter.

87. The process according to claim 85 or 86, wherein the one or more batter ingredients of step a) comprises one or more of, and more preferably three or more of:- flour, preferably in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 18-22% w / w of the batter weight by weight of the batter; preferably the flour is a low-protein cake flour,- sugar, preferably in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 18-22% w / w relative to the weight of the batter,- optionally, egg, preferably in an amount in the range of 0-25% w / w relative to the weight of the batter, and more preferably 5-15% w / w relative to the weight of the batter,- optionally, a fat source, preferably in an amount in the range of 0-20% w / w relative to the weight of the batter, and more preferably 0-5% w / w by weight of the total composition; preferably selected from butter, oil, or a combination thereof,- liquid, preferably in an amount in the range of 10-40% w / w relative to the weight of the batter, and more preferably 15-40% w / w relative to the weight of the batter; preferably selected from milk, water, or a combination thereof,- leavening agent, preferably in an amount in the range of 0.2-4% w / w relative to the weight of the batter, and more preferably in the range of 0.5-3% w / w relative to the weight of the batter.

88. The process according to claim 85 or 86, wherein the one or more batter ingredients of step a) comprise:P3634PC00- flour in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 18-22% w / w of the batter weight by weight of the batter; preferably the flour is a low-protein cake flour,- sugar in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 18-22% w / w relative to the weight of the batter,- egg in an amount in the range of 0-25% w / w relative to the weight of the batter, and more preferably 5-15% w / w relative to the weight of the batter,- liquid in an amount in the range of 10-40% w / w relative to the weight of the batter, and more preferably 15-40% w / w relative to the weight of the batter; preferably selected from milk, water, or a combination thereof, and- leavening agent in an amount in the range of 0.2-4% w / w relative to the weight of the batter, and more preferably in the range of 0.5-3% w / w relative to the weight of the batter.

89. The process according to any one of claims 85-88 wherein the batter is a sponge-cake batter or an angel food cake batter.

90. The process according to claim 85 or 86, wherein the one or more batter ingredients of step a) comprises one or more of, and more preferably three or more of:- flour, preferably in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 25-32% w / w of the batter weight by weight of the batter,- sugar, preferably in an amount in the range of 15-35% w / w relative to the weight of the batter, and more preferably 22-28% w / w relative to the weight of the batter,- optionally, egg, preferably in an amount in the range of 0-25% w / w relative to the weight of the batter, and more preferably 5-15% w / w relative to the weight of the batter,- a fat source, preferably in an amount in the range of 10-25% w / w relative to the weight of the batter, and more preferably 15-20% w / w by weight of the total composition; preferably selected from butter, oil, margarine, shortening or a combination thereof,- liquid, preferably in an amount in the range of 5-30% w / w relative to the weight of the batter, and more preferably 10-20% w / w relative to the weight of the batter; preferably selected from milk, water, or a combination thereof,- leavening agent, preferably in an amount in the range of 0.2-4% w / w relative to the weight of the batter, and more preferably in the range of 0.5-3% w / w relative to the weight of the batter.

91. The process according to any one of claims 85, 86, and / or 89 wherein the batter is a pound cake batter or a muffin batter.P3634PC0092. The process according to any one of claims 85-91 wherein step 1) furthermore comprises aerating the batter as such, or a subset of batter ingredients comprising the modified, plantbased egg-replacer.

93. The process according to claim 92 wherein the batter as such, or a subset of batter ingredients comprising the modified, plant-based egg-replacer, is aerated to a level of aeration sufficient to obtain a batter density in the range of 200-600 g / L, more preferably 230-500 g / L, and most preferably 250-400 g / L.

94. A cake obtainable by the process according to any one of claims 85-93.

95. Use of the modified, plant-based egg replacer according to any one of claims 48-84 as an ingredient for the production of cake, preferably involving the preparation of an aerated batter having a batter density in the range of 200-600 g / L, more preferably 230-500 g / L, and most preferably 250-400 g / L.

96. Use according to claim 95 wherein the modified, plant-based egg replacer according to any one of claims 48-84 is added in an amount sufficient to provide 10-90% w / w of the protein of the batter, more preferably 15-70% w / w of the protein of the batter, even more preferably 20-65% w / w, and most preferably 30-50% w / w of the protein of the batter.

97. Use according to claim 95 or 96 wherein the modified, plant-based egg replacer according to any one of claims 48-84 is used as an egg replacer, and preferably wherein batter contains at most 15% w / w egg relative to the weight of the batter, and more preferably 0% egg.

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