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.

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.

A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.

A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.

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

This specification discloses de-flavored legume flour have less intense flavor profiles compared to untreated legume flour. The disclosed de-flavored legume flours have been processed to reduce flavor while minimizing damage to the components to the de-flavored legume flour (compared to an untreated legume flour). The disclosed de-flavored legume flours can be adjusted to have functionality like an untreated legume flour or to have improved function compared to untreated legume flour.

Chips infused with meat are produced according to the disclosed method. The method includes preparing a dough mixture by mixing at least one of a grain component and a vegetable component with water in a mixer and transporting the dough mixture from the mixer into an extruder. In the extruder, a ground meat product is introduced into the dough mixture to form a meat-infused dough mixture which is then extruded and cooked to make the chips. Typically, after extrusion, the meat-infused dough mixture will be cut and fried.

Chips infused with meat are produced according to the disclosed method. The method includes preparing a dough mixture by mixing at least one of a grain component and a vegetable component with water in a mixer and transporting the dough mixture from the mixer into an extruder. In the extruder, a ground meat product is introduced into the dough mixture to form a meat-infused dough mixture which is then extruded and cooked to make the chips. Typically, after extrusion, the meat-infused dough mixture will be cut and fried.

A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.

This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored fava bean protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.