Plant-Based Vegan Egg Composition Using Starch and Gum

The patent combines multiple plant-based ingredients (tofu, flour, plant-based cream, starches, gums, and natural colorants) to create a composite material that collectively mimics the sensory properties of real eggs. Each ingredient contributes specific functional properties: tofu provides protein and texture, starches provide binding and structure, gums provide elasticity, and natural colorants provide yellow pigmentation. This composite approach resolves the contradiction by achieving sensory similarity through material composition rather than relying on a single ingredient.

The patent adjusts physical and chemical parameters of the plant-based ingredients to match egg properties. Specifically, it modifies the viscosity, elasticity, and color parameters by selecting appropriate ratios of ingredients and using specific types (e.g., high acyl gellan gum for elasticity, lutein for yellow color). By changing these parameters, the composition achieves sensory similarity to real eggs while maintaining plant-based safety benefits.

The patent applies local quality by specifically targeting the color property of egg yolks using natural yellow colorants like lutein or beta carotene. Instead of trying to replicate all properties of eggs, it focuses locally on achieving the characteristic yellow color through natural means, which simplifies the overall approach by addressing only the visual aspect with dedicated natural pigments.

The patent uses commonly available natural colorants (lutein, beta carotene) that are inexpensive and widely used in food industry, rather than expensive or rare pigments. This approach reduces ingredient selection complexity while achieving the desired visual similarity, as these colorants are standard food-grade ingredients readily accessible to manufacturers.

The patent applies multi-functionality by selecting ingredients that serve multiple purposes simultaneously. For example, tofu provides both protein content and structural texture; starches provide both binding properties and thickening; plant-based cream provides both fat content and richness. This reduces the total number of ingredients needed compared to using single-function components, as each ingredient contributes to multiple sensory properties of the egg substitute.

The patent merges multiple functional properties into a single composition by combining ingredients with complementary functions. The mixture of tofu, flour, starches, and gums creates a unified material system where the combined effect achieves egg-like texture, binding, and elasticity that would be difficult to obtain with fewer ingredients. This merging approach simplifies the manufacturing process by creating a all-in-one composition rather than requiring separate components for each functional property.