An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

The present invention is directed to a dry composition for human consumption, the composition comprising: (a) a legume protein; (b) a first hydrocolloid; (c) a second hydrocolloid, wherein the second hydrocolloid is different to the first hydrocolloid; (d) a third hydrocolloid, wherein the third hydrocolloid is different to the first and second hydrocolloids; and (c) a salt. The invention is also directed to corresponding liquid compositions, methods for manufacturing the dry or liquid composition, and use of the same, as well as foodstuffs comprising the same.

The present disclosure provides compositions for preparation of egg-like products.

Provided herein are compositions with enhanced protein content, protein compositions with improved functionality, and methods for the preparation thereof.

This disclosure pertains to vegan food products comprising liquid coconut material. Liquid coconut material provides an alternative to dairy and eggs normally found in ice cream. Also disclosed herein is a NSF certified device for extracting coconut meat from coconuts.

A method of preparing a food composition for an egg fluid substitute or for a milk substitute is described, including a step of lysing microorganisms, and corresponding food compositions prepared by such method. The egg fluid substitute or milk substitute changes into a gel having properties similar to egg fluid when heated and exhibits excellent foaming performance, and can replace egg fluid in a wide range of food applications, including confectionery and baking. The described method enables the production of an egg fluid substitute or milk substitute in an environmentally friendly and sustainable manner, and provides a method for utilizing nutritionally valuable microorganisms as an egg fluid substitute or a milk substitute, as well as contributing to the food industry by expanding the choice of food ingredients.

The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.

The invention relates to a vegan-based egg yolk substitute product containing a mixture of (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, algae, or microorganisms, (c) plant oil which optionally contains at least one emulsifier, (d) a combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), (e) at least one carotenoid-containing food and/or a natural color-imparting substance, (f) optionally at least one partially pregelatinized starch, and (g) salt, wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.5-5.00% by weight. The invention additionally relates to a method for producing the egg yolk substitute product and to the use of the egg yolk substitute product in the production of an emulsion or in a dish or a baked product or a simulated egg.

The invention relates to a use of an extruded material, including (A) one or more biodegradable, thermoplastically processable biopolymer(s) and (B) one or more inorganic, organic or low-solubility salt(s) as a shell for an egg-replacement product, and to an egg-replacement product including vegan-based egg white and egg yolk which are encased by the shell.

A vegan-based egg white substitute product containing (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, microorganisms, and/or algae, (c) a combination of one or more thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), and (d) one or more salt(s), wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.25-5.00 wt. %. The invention additionally relates to a method for producing the egg white substitute product and to the use of the egg white substitute product in the production of or as a component of an emulsion or a liquid consisting of at least one phase or as an ingredient in a meal or a baked product or a simulated egg.