PLANT-BASED EGG ALTERNATIVE

The present invention relates to an egg substitute and to a method for the production thereof, and to the compositions comprising said egg substitute. More specifically, the present invention relates to a composition comprising a legume albumin and a pregelatinized starch. La présente invention conc...

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Bibliographische Detailangaben
Hauptverfasser:	DEDIEU, GERALDINE, SARRAZIN, FLORIAN
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The present invention relates to an egg substitute and to a method for the production thereof, and to the compositions comprising said egg substitute. More specifically, the present invention relates to a composition comprising a legume albumin and a pregelatinized starch. La présente invention concerne un substitut d'?uf et son procédé de fabrication, ainsi que les compositions comprenant ledit substitut d'?uf. Plus précisément, la présente invention porte sur une composition comprenant une albumine de légumineuse et un amidon pré-gélatinisé.