Method for replacing eggs in compositions

A food product comprising a substantially reduced proportion of egg materials and/or sugar, cellulose-containing particles, and an increased proportion of other ingredients of the food product,

• wherein the egg materials and/or sugar have at least in part been functionally replaced by the cellulose-containing particles,
• wherein the cellulose-containing particles are derived from an herbaceous plant,
• wherein the cellulose-containing particles have a mean major dimension of 1 to 250 μm,
• wherein the cellulose-containing particles have a water-holding capacity in the range of 90% to 99.5% by weight,
• wherein the cellulose-containing particles have a non-carbohydrate content of 20 to 50% by dry weight, and
• wherein the cellulose-containing particles are prepared from herbaceous plant material by a process, comprising the steps of:
• (i) contacting the herbaceous plant material with water, and optionally, a peroxide reagent;
• (ii) heating the mixture from step (i) to a temperature of from 30 to 110° C. and maintaining the mixture at a temperature of from 30 to 110° C. until the pH of the mixture has dropped by at least 2 pH units;
• and then
• (iii) isolating the cellulose-containing particles from the mixture of step (ii).