Egg-free simulated egg food products
AssigneeThe Veggletto Company Pty Limited
InventorsDeborah Ann Lewis, David Adrian Lewis
Life of this patent
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Abstract
Disclosed herein is a composition for producing egg-free simulated egg food products. The composition comprises whey protein, a soy material comprising a lipoxygenase inactivated soy flour and a pH modifying agent effective to alkalinise the composition upon hydration. A simulated egg food product having organoleptic properties similar to those of the egg food product if produced using hen eggs is produced upon hydrating and then cooking the composition.
Claims17
A composition for producing an egg-free simulated egg food product, the composition comprising:
- whey protein;
- a soy material comprising a lipoxygenase inactivated soy flour;
- and
- a pH modifying agent effective to alkalinise the composition upon hydration,
- wherein a simulated egg food product having organoleptic properties similar to those of the egg food product if produced using hen eggs is produced by hydrating and then cooking the composition.
A composition for producing an egg-free simulated egg food product, the composition comprising:
- between about 28% w/w and about 70% w/w whey protein;
- between about 15% w/w and about 50% w/w of a lipoxygenase inactivated soy flour;
- between about 0.2% w/w and about 1.8% w/w of a pH modifying agent effective to alkalinise the composition upon hydration;
- and
- optionally, an oil.
Dependencies are inferred from the claim text.