EGG SUBSTITUTES AND METHODS FOR MAKING THE SAME

摘要

The present invention is generally related to egg-substitute compositions and methods of making and using the same. The compositions according to the present invention may be a total replacement for fresh eggs in food products including bakery products, fermented doughs, cakes, pastries and sauces, as well as omelets, custards, mayonnaise, and waffles. The present compositions require no refrigeration, provide for a wide range of hydration, with extended shelf lives.

主权项

1. A method of preparing an egg substitute composition, comprising:
a. Preparing an oil in water emulsion mix; b. Homogenizing the emulsion mix; c. Preparing a mixture of ortho salts; d. Preparing a blending complex comprising a macro complex including proteins, carbohydrates, and insoluble fibers; and a micro complex including the ortho salts; e. Extruding a mixture comprising the homogenized emulsion mixture and the blending complex yielding a hydrated egg replacement composition.