A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

A production method of an egg-like food is provided, including a step (A) of obtaining a gel-like material by mixing a liquid preparation containing alginic acids and a calcium salt aqueous solution and gelling the mixture, in which a concentration of the alginic acids is in a range of 0.1% to 10.0% by mass with respect to the liquid preparation, and a concentration of the calcium salt aqueous solution is in a range of 0.1% to 5.0% by mass.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50 C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

The present disclosure provides delivery systems for functional ingredients, such as drugs, nutritional supplements, botanicals, and vitamins. The delivery systems comprise an ingestible matrix within which the functional ingredient(s) are substantially uniformly and completely dispersed. The matrix comprises foams derived by physical shear of egg white to achieve amplified available dose and improved release characteristics of functional ingredients at skin and mucosal surfaces for healthcare purposes. The disclosure also provides methods of preparing and using the delivery systems.

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.