EGG EXTENDER COMPOSITION

The present invention relates to an egg analogue product, said product comprising a plant protein source and a basic salt, wherein the salt has a pKa in water above 7 and an equilibrium solubility in water above 0.1 g per 100 g at 25 °C at pH 7. A food product comprising the egg analogue product acc...

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Bibliographische Detailangaben
Hauptverfasser:	LAZZARO, Fanny, DA CRUZ PARRACHO, Rodrigo Joao, DESTRIBATS, Mathieu Julien, BERNARDI, Viona
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to an egg analogue product, said product comprising a plant protein source and a basic salt, wherein the salt has a pKa in water above 7 and an equilibrium solubility in water above 0.1 g per 100 g at 25 °C at pH 7. A food product comprising the egg analogue product according to any preceding claim, wherein said food product further comprises chicken egg is also provided. La présente invention concerne un produit analogue d'oeuf, ledit produit comprenant une source de protéine végétale et un sel basique, le sel ayant un pKa dans l'eau supérieur à 7 et une solubilité à l'équilibre dans l'eau supérieure à 0,1 g pour 100 g à 25 °C à un pH 7. L'invention concerne également un produit alimentaire comprenant le produit analogue d'oeuf selon l'une quelconque des revendications précédentes, ledit produit alimentaire comprenant en outre de l'oeuf de poule.