The present snack-type food product with high hypoproteic content comprises proteins of high biological value (HBV), in which the principal macronutrients are protein, sugars, carbohydrates and fats. This snack-type food product was specifically developed for patients undergoing haemodialysis treatment. The snack-type food product has sensory characteristics that allow it to achieve better acceptance in comparison with other products available on the market.

The present snack-type food product with high hypoproteic content comprises proteins of high biological value (HBV), in which the principal macronutrients are protein, sugars, carbohydrates and fats. This snack-type food product was specifically developed for patients undergoing haemodialysis treatment. The snack-type food product has sensory characteristics that allow it to achieve better acceptance in comparison with other products available on the market.

An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.

Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.

The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cakes, in particular sponge cakes, comprising the composition. The invention also relates to the use of the vegan composition as an egg and/or dairy replacement in baked food products.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

A vegetable substance-made synthetic egg includes a vegetable substance-made synthetic egg powder that is in a dry form and packed in an enclosed form. To use, water of a predetermined ratio is uniformly mixed with the egg powder made of vegetable substance to make an egg liquid that is heatable and cookable to make egg cuisines of scrambled egg and fried egg, and as such, mimicking of an actual egg can be realized as being made close to the actual egg in respect of taste and quality and containing zero cholesterol and allowing for easy carrying, storing, and cooking. A composition of the egg powder made up of vegetable substances includes at least 50.00% of rice protein, 5.00% of gellan gum, 1.50% of sodium alginate, 0.50% of calcium lactate, 0.10% of lutein, 3.00% of yeast powder, 5.00% of xanthan gum and 31.90% of corn flour, and 3.00% of edible salt.

A method and process for providing a cooked egg product having controlled curd shapes and few fines. By mechanically manipulating (e.g., dicing) a cooked egg product only after it has been cooled below a target setting temperature, resulting curds can be provided with a more controlled, even regular, shape as well as a low percentage of fines. Also presented is an egg composition with minimal fines and curds of cooked egg. The egg composition comprises cooked liquid egg, fines with a dimension less than 2.8 mm, and curds with a diameter less than 2.5 cm.

A method and process for providing a cooked egg product having controlled curd shapes and few fines. By mechanically manipulating (e.g., dicing) a cooked egg product only after it has been cooled below a target setting temperature, resulting curds can be provided with a more controlled, even regular, shape as well as a low percentage of fines. Also presented is an egg composition with minimal fines and curds of cooked egg. The egg composition comprises cooked liquid egg, fines with a dimension less than 2.8 mm, and curds with a diameter less than 2.5 cm.

A clean-label, plant-based hard-boiled egg product, that replicates the look and feel of a regular hard-boiled egg by providing a yolk portion and an albumin portion. The yolk portion and the albumin portion provide meaningful nutritional value while replicating a standard hard-boiled egg. The yolk portion may be formed to replace a hard-boiled egg or a deviled egg and molded into the albumin portion to provide the final egg product. The yolk may also be enhanced to form a superfood egg. The future egg product varieties may be used in combination with various plant-based food ingredients by providing the structure, texture and other properties of a hard-boiled egg while serving as a healthier, tastier, ready-to-eat, cruelty-free, and more sustainable alternative to a bird-laid egg.