The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

The present invention relates to an egg analogue product, said product comprising a plant protein source and a basic salt, wherein the salt has a pKa in water above 7 and an equilibrium solubility in water above 0.1 g per 100 g at 25 C. at pH 7. A food product comprising the egg analogue product according to any preceding claim, wherein said food product further comprises chicken egg is also provided.

Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

The present disclosure relates to methods for mass producing a soft-cooked egg or soft-cooked egg food product. The soft-cooked eggs comprise a desired egg white texture, egg yolk texture, IgY content, and consumer acceptance.

The present disclosure relates to methods for mass producing a soft-cooked egg or soft-cooked egg food product. The soft-cooked eggs comprise a desired egg white texture, egg yolk texture, IgY content, and consumer acceptance.

Non-dairy egg-based liquid food products are provided, comprising: liquified hard-cooked egg including cooked egg yolk and cooked egg white, a predetermined amount of liquid having a moisture content of at least about 65% by weight, one or more flavoring ingredients; an acidifier; a thickening agent; and a predetermined amount a food additive for mitigating an impact of sulfurous compounds on taste; and the non-dairy egg-based liquid food product has a pH between about 3.9 to about 4.4, the predetermined amounts of the hard-cooked egg and the liquid is at least about 33% and 15% by weight of the food product, respectively, and the predetermined amount of oil is less than about 0.01% by weight of the food product.

Provided is a technology for substituting egg white in a food product. Serpins derived from plants or fungi are utilized to substitute egg white in a food product.

The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.

A method for preparing a refrigerated, pre-cooked egg based product is disclosed. The method includes combining a liquid egg material with an antibacterial composition comprising nisin, citric acid, and an secondary organic acid having a pKa of from about 3.5 to about 8 to form a liquid egg formulation with surprisingly good control of Listeria growth.