MICROALGAE-BASED EGG SUBSTITUTE

Abstract

The present invention relates to a microalgae-based egg substitute for, according to an embodiment, reducing the fat and sugar content of a food product incorporating same. The invention also relates to the method for obtaining the microalgae-based egg substitute, comprising steps of adding various components including a microalgae product. Finally, the invention also relates to the use of the egg substitute in a food product, a method for incorporating the egg substitute into the preparation of a food product, and the food product comprising the egg substitute.

Claims

1. A microalgae-based egg substitute, in powder form, characterized by comprising: 40% to 90%, preferably 40% to 80%, more preferably 50% to 75%, by total weight of said substitute, of at least one non-microalgal vegetable flour and/or at least one non-microalgal vegetable starch, said flours and starches being selected from: rice flour, corn flour, wheat flour, tapioca flour, lentil flour, quinoa flour, pea flour, millet flour, chickpea flour, buckwheat flour, corn starch, potato starch, rice starch, tapioca starch; 8% to 30%, preferably 10% to 30%, more preferably 12% to 24%, by total weight of said substitute, of at least one non-microalgal vegetable protein, selected from: dehydrated aquafaba, chia protein, rice protein, pea protein, fava bean protein, flax protein, mung bean protein, chickpea protein, pea protein, potato protein, lentil protein; 1% to 15%, preferably 3% to 15%, more preferably 5% to 12%, by total weight of said substitute, of at least one product from microalgae selected from: microalgae flour, protein from microalgae, lipids from microalgae, extracts from microalgae; 0.2% to 10%, preferably 0.2% to 5%, by total weight of said substitute, of at least one non-microalgal vegetable fiber selected from: oat fiber, wheat fiber, carrot fiber, apple fiber, citrus fiber, lemon fiber, psyllium fiber; 0.1% to 2%, by total weight of said substitute, of at least one thickener of vegetable origin selected from: guar gum, xanthan gum, gellan gum, locust bean gum, gum arabic, tara gum, pectin, alginate, agar, carrageenans, cellulose and derivatives thereof.

2. The microalgae-based egg substitute according to claim 1, characterized by comprising 0.1% to 16%, by total weight of said substitute, of at least one dye.

3. The microalgae-based egg substitute according to claim 2, characterized in that said dye is selected from: turmeric, curcumin, beta-carotene, tomato powder, carrot powder.

4. The microalgae-based egg substitute according to claim 1, characterized by comprising 0.1% to 16%, by total weight of said substitute, of at least one flavoring.

5. The microalgae-based egg substitute according to claim 1, characterized in that said at least one product from microalgae is from: Chlorophyte species, preferably selected from Chlorella, Auxenochlorella, Dunaliella, Tetraselmis, Haematococcus, Scenedesmus; eustigmatophyte species, preferably Nannochloropsis; euglenophyte species, preferably Euglena; rhodophyte species, preferably Porphyridium; bacillariophyceae species, preferably Phaeodactylum and Odontella; and thraustochytriaceae species, preferably Schizochytrium.

6. A method for obtaining a microalgae-based egg substitute according to claim 1, comprising at least one step for mixing the components, preferably at between 100 and 3,000 rpm, preferably at between 100 and 1,000 rpm, more preferably at 500 rpm, preferably for between 60 and 350 seconds, more preferably for between 60 and 120 seconds, even more preferably for 90 seconds.

7. The method for obtaining a microalgae-based egg substitute according to claim 6, comprising the steps of: a. mixing, while stirring at between 100 and 3,000 rpm, preferably at between 100 and 1,000 rpm, more preferably at 500 rpm, for between 60 and 350 seconds, preferably for between 60 and 120 seconds, more preferably for 90 seconds: said at least one thickener of vegetable origin; and optionally said at least one dye and/or said at least one flavoring; b. adding, to the mixture obtained in step a., while stirring at between 100 and 3,000 rpm, preferably at between 100 and 1,000 rpm, more preferably at 500 rpm, for between 60 and 350 seconds, preferably for between 60 and 120 seconds, more preferably for 90 seconds: said at least one product from microalgae; and said at least one non-microalgal vegetable fiber; c. adding, to the mixture obtained in step b., at between 100 and 3,000 rpm, preferably at between 100 and 1,000 rpm, more preferably at 500 rpm, for between 60 and 350 seconds, preferably for between 60 and 120 seconds, more preferably for 90 seconds: said at least one non-microalgal vegetable flour and/or non-microalgal vegetable starch; and said at least one non-microalgal vegetable protein; d. optionally, mixing the egg substitute in powder form obtained in step c. with water, preferably at a ratio of one part powder obtained in step c. to 6 to 9 parts water, at between 100 and 5,000 rpm, preferably at between 500 and 2,000 rpm, more preferably at 800 rpm, for 3 to 7 minutes; e. obtaining a microalgae-based egg substitute.

8. Use of the egg substitute according to claim 1 in the preparation of a food product, preferably in the preparation of sponge cakes, dessert bases, dessert dough, patisseries, viennoiseries, bakery products, or cookies.

9. A method for incorporating the microalgae-based egg substitute according to claim 1 into a food product, comprising incorporating between 0.5 and 5%, by the total weight of the food product, of the microalgae-based egg substitute according to the invention into the preparation of the food product.

10. A food product comprising between 0.5 and 5%, by weight of said food product, of the microalgae-based egg substitute according to claim 1.

Description

DESCRIPTION OF THE DRAWINGS

[0084] FIG. 1 shows the comparative colorimetric analysis of two preparations of the same pastry (milk bread and donut) with egg or with the substitute according to the invention.

[0085] FIG. 2 is a diagram describing the deviation from reference for the “cohesiveness to the touch” attribute for the analysis of Example 9 for light (A1) and non-light (A2) brioches.

[0086] FIG. 3 is a diagram describing the deviation from reference for the “cohesiveness to the touch” attribute for the analysis of Example 10 for a non-light cookie.

[0087] FIG. 4 is a diagram describing the crumb firmness results for the light brioche (A1) shown in Example 11.

EXAMPLES

Example 1: Preparation of a Microalgae-Based Egg Substitute According to the Invention

[0088] A microalgae-based egg substitute is prepared by the method according to the invention.

[0089] The following are mixed, while stirring at 500 rpm, for 90 seconds: [0090] 0.6% of vegetable xanthan gum by weight of the final product; and [0091] 1.2% of a mixture of carrot powder and tomato powder by weight of the final product, and 0.1% of vanilla flavoring by weight of the final product.

[0092] The following are then mixed with the mixture obtained above, while stirring at 500 rpm, for 90 seconds: [0093] 12% of a product from microalgae (Chlorella) by weight of the final product; and [0094] 1.8% of lemon fiber by weight of the final product.

[0095] The following are then mixed with the mixture obtained above, while stirring at 500 rpm, for 90 seconds: [0096] 60.3% of rice flour and corn starch by weight of the final product; and [0097] 24% of chia protein by weight of the final product.

[0098] A microalgae-based egg substitute, in powder form, is thus obtained, which makes it possible, depending on the use thereof and the other products used to prepare the food product, to reduce the fat and sugar content of the food product in which said substitute is incorporated.

[0099] Said obtained egg substitute corresponds to the composition example in Table 1.

Example 2: Comparative Colorimetric Analysis of Two Preparations of the Same Pastry (Milk Bread and Donut) with Egg or with the Substitute According to the Invention, Showing the Preservation of the Yellow Levels

[0100] A first preparation was made with egg, and the second was made with the substitute according to the invention. Statistical analysis of the data was done with Statpoint for comparison of averages.

[0101] The analysis is performed on two different types of pastries.

[0102] The results are shown in FIG. 1.

[0103] The colorimetric analysis showed no statistical difference between the preparations with eggs and those with the egg substitute according to the invention. In fact, the analysis of the comparison of averages of the B index (yellow level of the CIELAB standard) showed no statistical difference with a 95% confidence level.

Example 3: Use of the Substitute According to the Invention in the Preparation of Cupcakes

[0104] To prepare cupcakes, the following ingredients are added in the quantities listed in Table 5:

[0105] Composition of cupcake preparation:

TABLE-US-00005 TABLE 5 Composition (%) Flour 26.8 Sugar 24.3 Vegetable fats 19.4 Water 24.8 Yeast 1.3 Egg substitute 3.4 according to the invention

Example 4: Use of the Substitute According to the Invention in the Preparation of Cupcakes with 50% Less Fat

[0106] To prepare cupcakes with a reduced fat content, the following ingredients are added in the quantities listed in Table 6:

[0107] Composition of Cupcake Preparation:

TABLE-US-00006 TABLE 6 Composition (%) Flour 36.5 Sugar 24.3 Vegetable fats 9.7 Water 24.8 Yeast 1.3 Egg substitute according 3.4 to the invention

Example 5: Use of the Substitute According to the Invention in the Preparation of Cookies

[0108] To prepare cookies, the following ingredients are added in the quantities listed in Table 7:

[0109] Composition of cookie preparation:

TABLE-US-00007 TABLE 7 Composition (%) Flour 31.7 White sugar 14.1 Cane sugar 15.6 Vegetable fats 15.6 Chocolate chips 14.1 Water 7.2 Yeast 0.7 Egg substitute according 1 to the invention

Example 6: Use of the Substitute According to the Invention in the Preparation of Cookies with 15% Less Fat and Sugar

[0110] To prepare cookies with a reduced fat content, the following ingredients are added in the quantities listed in Table 8:

[0111] Composition of cookie preparation:

TABLE-US-00008 TABLE 8 Composition (%) Flour 35.2 White sugar 12 Cane sugar 13.2 Vegetable fats 13.2 Chocolate chips 14.1 Water 10.6 Yeast 0.7 Egg substitute according 1 to the invention

Example 7: Preparation of a Microalgae-Based Egg Substitute According to the Invention (with a Flavoring)

[0112] A microalgae-based egg substitute is prepared by the method according to the invention by following the example of the compositions according to Tables 1 and 2.

[0113] The following are mixed, while stirring at 500 rpm, for 90 seconds: [0114] a thickener of vegetable origin; and [0115] a dye and the flavoring(s).

[0116] The following are then mixed with the mixture obtained above, while stirring at 500 rpm, for 90 seconds: [0117] the product from microalgae; and [0118] the non-microalgal vegetable fiber.

[0119] The following are then mixed with the mixture obtained above, while stirring at 500 rpm, for 90 seconds: [0120] the non-microalgal vegetable flour and/or non-microalgal vegetable starch; and [0121] the non-microalgal vegetable protein.

[0122] A microalgae-based egg substitute, in powder form, is thus obtained, which makes it possible, depending on the use thereof and the other products used to prepare the food product, to substitute the egg, and which can reduce the fat and sugar content of the food product in which said substitute is incorporated.

Example 8: Preparation of a Microalgae-Based Egg Substitute According to the Invention (without a Flavoring)

[0123] A microalgae-based egg substitute is prepared by the method according to the invention by following the example of the compositions according to Tables 3 and 4.

[0124] The following are mixed, while stirring at 500 rpm, for 90 seconds: [0125] a thickener of vegetable origin; and [0126] the dye.

[0127] The following are then mixed with the mixture obtained above, while stirring at 500 rpm, for 90 seconds: [0128] the product from microalgae; and [0129] the non-microalgal vegetable fiber.

[0130] The following are then mixed with the mixture obtained above, while stirring at 500 rpm, for 90 seconds: [0131] the non-microalgal vegetable flour and/or non-microalgal vegetable starch; and [0132] the non-microalgal vegetable protein.

[0133] A microalgae-based egg substitute is thus obtained, in powder form, which makes it possible, depending on the use thereof and the other products used to prepare the food product, to substitute the egg.

Example 9: Evaluation of the Difference in the Perception of Cohesiveness to the Touch Between Brioches Made from Egg and Brioches and Cookies Made from the Egg Substitute Prepared According to the Invention or from Competitor Egg Substitutes

[0134] The method according to the invention is used to produce an egg substitute for recipes according to Example 8.

[0135] The ability of the egg substitute prepared according to the invention to act as a binder within two cereal matrices—brioches and cookies—is tested and compared with the ability of competitor egg substitutes.

[0136] 12.05% (w/v) solutions of egg and of each egg substitute are prepared in water at 20° C. and mixed at 1,000 rpm for 3 minutes. The samples tested in this test are shown in Table 9.

TABLE-US-00009 TABLE 9 Egg substitutes tested Concentration of in Example 9 the solution Gallia whole egg powder 12.05% (w/v) Egg substitute prepared according to Example 8 Competitor 1: Volley from MyEY Competitor 2: VeganEGG from Follow your Heart Competitor 3: No EGG from Orgran

[0137] The used cereal products selected for the test are brioches and cookies that have traditional recipes and thus are not light versions.

[0138] The formula, order of incorporation of the ingredients and the mixing phase parameters (speed, duration) used to make the brioche matrix are shown in Table 10.

[0139] The formulas are made with a planetary mixer (for example, a 5KSM150 model from Kitchen Aid, USA) provided with the hook tool for brioches.

[0140] 1.3 kg batches are made for the brioches.

TABLE-US-00010 TABLE 10 Formula, order of incorporation of ingredients and mixing parameters of the non-light brioche Order of incorporation, Quantity phase and mixing parameters Ingredient (%) (speed, duration) Plant milk 18.4 1; dilute with a whisk for Instant yeast 1.5 30 seconds Sugar 7.3 2; whisk for 1 minute Egg or powder/egg 17 substitute powder in solution according to Table 9 Margarine 11 3; stand mixer: speed Salt 0.7 2-6 minutes Flour 44.1

[0141] When the dough is uniform, cover and let it rise for 30 minutes at 30° C.

[0142] De-gas the dough.

[0143] Put the dough in a mold.

[0144] Brush plant milk on top of the dough.

[0145] Cover and let it rise for 30 minutes at 35° C.

[0146] Bake at 180° C. for 30 minutes.

[0147] Allow the product to cool for 90 minutes at 20° C.

[0148] Once cooled, the brioches are placed in zipped freezer bags and stored until the sensory measurements are carried out, which take place within a maximum of 6 hours.

[0149] The formula, order of incorporation of ingredients and mixing phase parameters (speed, duration) used to make the cookie matrix are shown in Table 11.

[0150] The formulas are made using a planetary mixer (e.g., a model 5KSM150 from Kitchen Aid, USA) equipped with the flat beater tool for cookies.

[0151] 1 kg batches are made for the cookies.

TABLE-US-00011 TABLE 11 Formula, order of incorporation of ingredients and mixing parameters of the non-light cookie Order of incorporation and Quantity mixing parameters (speed, Ingredient (%) duration) White sugar 14.1 1; stand mixer: speed 0.5: Brown sugar 15.6 1 minute Margarine 15.6 Egg or powder/egg 8.2 2; stand mixer: speed 1: substitute powder in 1 minute solution according to Table 9 Flour 31.7 3; stand mixer: speed 1: Chemical yeast 0.7 1 minute Chocolate chips 14.1 4; stand mixer: speed 0.5: 0.5 minutes

[0152] Form small balls on a baking tray and flatten slightly.

[0153] Bake for 25 minutes at 150° C.

[0154] Allow to cool for 60 minutes at 20° C.

[0155] Once cooled, the cookies are placed in zipped freezer bags and stored until the sensory measurements are carried out, which take place within a maximum of 6 hours.

[0156] Five batches of each type of cereal product are made, each time using one of the five egg or egg substitute solutions shown in Table 9.

[0157] The ability of egg substitutes to act as a binder in brioches and cookies is evaluated by a sensory measurement of cohesiveness to the touch.

[0158] The sensory measurement is performed using a naive panel of 10 consumers in the form of a “deviation from reference” test (NF ISO 13299:2016 standard).

[0159] The “deviation from reference” test consists in quantifying the deviation of a defined attribute of each evaluated product, in this case “cohesiveness to the touch,” from a defined reference, in this case the products made from whole egg powder.

[0160] The panelists evaluate the perceived difference in cohesiveness to the touch on a discontinuous linear scale from 0 to 10, with 0 corresponding to complete similarity in “cohesiveness to the touch” between the product made from an egg substitute and the reference, which corresponds to the product made from egg, and with 10 corresponding to complete dissimilarity between these products.

[0161] The panelists are asked to evaluate the “cohesiveness to the touch” according to the following definition and protocol: [0162] Definition for brioches: the degree to which the crumb holds/does not easily disintegrate into particles when rubbed between the thumb and a finger or between two hands. [0163] Analysis protocol for brioches: Break the slice in half, and on one half of the slice, evaluate the hold of the crumb by rubbing it between the thumb and a finger or between two hands. The product is cohesive if no crumbs are formed. [0164] Definition for cookies: the degree to which the cookie holds/does not easily disintegrate into particles when broken. [0165] Analysis protocol for cookies: Break the cookie in half, and evaluate how well the cookie holds by observing the amount of crumbs from the break. The product is cohesive if no crumbs are formed.

[0166] The panelists are asked to start by evaluating the reference product, i.e., the brioche or cookie made from whole egg powder. Then, each panelist evaluates each of the four products made from an egg substitute, in a random order.

[0167] All the samples tested by the panelists are anonymized with a 3-digit code so that the panelists do not know what the samples correspond to and how the methods for making the samples differ.

[0168] Once the test results are returned by the panelists, the distance between the reference (0 marker of the scale) and the placement for each product on the linear scale by each panelist is measured and recorded on a computer for statistical processing.

[0169] An analysis of variances over the set of deviation-from-reference values for “cohesiveness to the touch” is performed in order to analyze the influence of the type of egg substitute and the change of panelist on the perceived difference from the reference in terms of “cohesiveness to the touch.”

[0170] The deviation-from-reference results for the “cohesiveness to the touch” attribute for the non-light brioche presented in this example are shown in FIG. 2 as “A2.” These results are expressed as mean values for all the panelists, on a scale ranging from 0 to 10 in accordance with the discontinuous linear scale used in the test.

[0171] In FIG. 2, the reference, which corresponds to the cohesiveness to the touch of a non-light brioche made from whole egg powder, is represented by the ring with a value of 0.

[0172] Across the data set, the analysis of variances showed a significant effect of the type of egg substitute on the perception of “cohesiveness to the touch,” irrespective of the change in panelist, with a 5% confidence level.

[0173] According to these results, the brioche made from the egg substitute prepared according to Example 8 (A2) obtains an average deviation-from-reference score of 1.9, which corresponds to the second closest score to the reference after the brioche made from the egg substitute prepared according to Example 7 (A1).

[0174] The method conditions according to Example 8 thus make it possible to obtain a non-light brioche with a “cohesiveness to the touch” that is perceived by the panelists to be closer to the whole-egg reference than the brioches made with the competitor egg substitutes.

[0175] This result reflects an improved ability of the substitute prepared according to the invention to act as a binder within a non-light brioche matrix in comparison with the competitor egg substitutes.

[0176] The deviation-from-reference results for the “cohesiveness to the touch” attribute for the non-light cookie presented in this example are shown in FIG. 3. These results are expressed as mean values for all the panelists, on a scale ranging from 0 to 10 in accordance with the discontinuous linear scale used in the test.

[0177] In FIG. 3, the reference, which corresponds to the cohesiveness to the touch of a non-light cookie made from whole egg powder, is represented by the ring with a value of 0.

[0178] Across the data set, the analysis of variances showed a significant effect of the type of egg substitute on the perception of “cohesiveness to the touch,” irrespective of the change in panelist, with a 5% confidence level.

[0179] According to these results, the cookie made from the egg substitute prepared according to Example 8 (A2) obtains an average deviation-from-reference score of 0.9, which corresponds to the closest score to the reference.

[0180] The method conditions according to Example 8 thus make it possible to obtain a non-light cookie with a “cohesiveness to the touch” that is perceived by the panelists to be closer to the whole-egg reference than the brioches made with the competitor egg substitutes.

[0181] This result reflects an improved ability of the substitute prepared according to the invention to act as a binder within a non-light cookie matrix in comparison with the competitor egg substitutes.

Example 10: Evaluation of the Difference in the Perception of Cohesiveness to the Touch Between Low-Fat Brioches Made from Egg and Low-Fat Brioches Made from the Egg Substitute Prepared According to the Invention or from Competitor Egg Substitutes

[0182] The method according to the invention is used to produce an egg substitute for light recipes according to Example 7.

[0183] The ability of the egg substitute prepared according to the invention to act as a binder within low-fat brioche matrices is tested and compared with the ability of competitor egg substitutes.

[0184] 12.05% (w/v) solutions of egg and of each egg substitute are prepared in water at 20° C. and mixed at 1,000 rpm for 3 minutes. The samples tested in this test are shown in Table 9.

[0185] The used cereal products selected for the test are brioches with a 30% fat reduction.

[0186] The formula, order of incorporation of the ingredients and mixing phase parameters (speed, duration) used to make the brioche matrix are shown in Table 12.

[0187] The formulas are made with a planetary mixer (for example, a 5KSM150 model from Kitchen Aid, USA) provided with the hook tool for brioches.

[0188] 1.3 kg batches are made for the brioches.

TABLE-US-00012 TABLE 12 Formula, order of incorporation of ingredients and mixing parameters of the brioche with a 30% fat reduction Order of incorporation and Quantity mixing parameters (speed, Ingredient (%) duration) Plant milk 19.1 1; dilute with a whisk for Instant yeast 1.5 30 seconds Sugar 7.6 2; whisk for 1 minute Egg or powder/egg 17.7 substitute powder in solution according to Table 9 Margarine 7.6 3; stand mixer: speed 2-6 Salt 0.8 minutes Flour 45.7

[0189] When the dough is uniform, cover and let it rise for 30 minutes at 30° C.

[0190] De-gas the dough.

[0191] Place the dough in a mold.

[0192] Brush plant milk on top of the dough.

[0193] Cover and let it rise for 30 minutes at 35° C.

[0194] Bake at 180° C. for 30 minutes.

[0195] Allow to cool for 90 minutes at 20° C.

[0196] Once cooled, the brioches are placed in zipped freezer bags and stored until the sensory measurements are carried out, which take place within a maximum of 6 hours.

[0197] Five batches of each type of cereal product are made, each time using one of the five egg or egg substitute solutions shown in Table 9.

[0198] The ability of the egg substitutes to act as a binder in the brioches is evaluated by a sensory measurement of cohesiveness to the touch.

[0199] The sensory measurement is performed using a naive panel of 10 consumers in the form of a “deviation from reference” test (NF ISO 13299:2016 standard).

[0200] The “deviation from reference” test consists in quantifying the deviation of a defined attribute of each evaluated product, in this case “cohesiveness to the touch,” from a defined reference, in this case the products made from whole egg powder.

[0201] The panelists evaluate the perceived difference in cohesiveness to the touch on a discontinuous linear scale from 0 to 10, with 0 corresponding to complete similarity in “cohesiveness to the touch” between the product made from an egg substitute and the reference, which corresponds to the product made from egg, and with 10 corresponding to complete dissimilarity between these products.

[0202] The panelists are asked to evaluate the “cohesiveness to the touch” according to the following definition and protocol: [0203] Definition: the degree to which the crumb holds/does not easily disintegrate into particles when rubbed between the thumb and a finger or between two hands. [0204] Analysis protocol: Break the slice in half, and on one half of the slice, evaluate the hold of the crumb by rubbing it between the thumb and a finger or between two hands. The product is cohesive if no crumbs are formed.

[0205] The panelists are asked to start by evaluating the reference product, i.e., the brioche made from whole egg powder. Then, each panelist evaluates each of the four products made from an egg substitute, in a random order.

[0206] All the samples tested by the panelists are anonymized with a 3-digit code so that the panelists do not know what the samples correspond to and how the methods for making the samples differ.

[0207] Once the test results are returned by the panelists, the distance between the reference (0 marker of the scale) and the placement for each product on the linear scale by each panelist is measured and recorded on a computer for statistical processing.

[0208] An analysis of variances over the set of deviation-from-reference values for “cohesiveness to the touch” is performed in order to analyze the influence of the type of egg substitute and the change of panelist on the perceived difference from the reference in terms of “cohesiveness to the touch.”

[0209] The deviation-from-reference results for the “cohesiveness to the touch” attribute for the light brioche presented in this example are shown in FIG. 2 as “A1.” These results are expressed as mean values for all the panelists, on a scale ranging from 0 to 10 in accordance with the discontinuous linear scale used in the test.

[0210] In FIG. 2, the reference, which corresponds to the cohesiveness to the touch of a light brioche made from whole egg powder, is represented by the ring with a value of 0.

[0211] Across the data set, the analysis of variances showed a significant effect of the type of egg substitute on the perception of “cohesiveness to the touch,” irrespective of the change in panelist, with a 5% confidence level.

[0212] According to these results, the brioche made from the egg substitute prepared according to Example 7 (A1) obtains an average deviation-from-reference score of 1.0, which corresponds to the closest score to the reference.

[0213] The method conditions according to Example 7 thus make it possible to obtain a light brioche with a “cohesiveness to the touch” that is perceived by the panelists to be closer to the whole-egg reference than the brioches made with the competitor egg substitutes.

[0214] This result reflects an improved ability of the substitute prepared according to the invention to act as a binder in a light brioche matrix in comparison with the competitor egg substitutes.

Example 11: Comparison of Instrument-Based Evaluation of Softness Between Low-Fat Brioches Made from Egg and Low-Fat Brioches Made from the Egg Substitute Prepared According to the Invention or from Competitor Egg Substitutes

[0215] The method according to the invention is used to produce an egg substitute for light recipes according to Example 7.

[0216] The ability of the egg substitute prepared according to the invention to provide softness in brioche matrices with a 30% fat reduction is tested and compared with the ability of competitor egg substitutes.

[0217] The ability of the egg substitutes to provide softness in brioches and cookies is evaluated by an instrument-based measurement of the firmness of the internal crumb of the brioche.

[0218] The instrument-based measurement is performed with a TAHD+ texturometer (Stable Micro Systems, Surrey, UK) equipped with a 50 kg load cell.

[0219] Immediately after unpacking the brioche, blocks of internal crumb with standardized dimensions (6 cm×3 cm×3 cm) are cut out using a cutting system.

[0220] Two blocks are sampled per brioche, which corresponds to two intra-product repetitions.

[0221] Two brioches per production batch are used for the test, corresponding to two intra-batch repetitions.

[0222] The test used is a compression test with a 10 cm diameter aluminum tray. The pre-test speed is 1 mm/s, the test speed is 2 mm/s, and the post-test speed is 10 mm/s. The force threshold is 0.5 N. The target compression ratio is 40%.

[0223] The curves of obtained values expressed in force (N) versus distance (mm) are processed to extract the gradient at the origin (N/mm). This value is processed to obtain the Young's modulus or modulus of elasticity (kPa) of the crumb.

[0224] The Young's modulus represents the rigidity of the crumb of the brioche, i.e., its softness.

[0225] An analysis of variances across all the Young's modulus values is performed in order to analyze the influence of the type of egg substitute and the intra-batch repeatability on the rigidity of the crumb.

[0226] The crumb firmness results for the light brioche presented in this example are shown in FIG. 4 as “A1.”

[0227] Across the data set, the analysis of variances showed a significant effect of the type of egg substitute on the perception of “cohesiveness to the touch,” irrespective of the intra-batch repeatability, with a 5% confidence level.

[0228] According to these results, the brioche made from the egg substitute prepared according to Example 7 (A1) has the crumb firmness closest to that of the whole-egg reference.

[0229] In this respect, the brioche made from the egg substitute prepared according to Example 7 (A1) differs from the competitors “My Ey,” “Vegan Egg” and “Orgran,” which all have a crumb firmness that is inferior to that of the whole-egg reference.

[0230] The method conditions according to Example 7 thus make it possible to obtain a light brioche with an instrument-measured softness closer to the whole-egg reference than the brioches made with the competitor egg substitutes.

[0231] This result reflects an improved ability of the substitute prepared according to the invention to provide softness in a light brioche matrix in comparison with the competitor egg substitutes.