Egg replacer

Abstract

Provided are egg replacers, comprising chickpea protein and substantially free from rising agent. Also provided are egg replacers, comprising 40-95 wt % starch; 5-40 wt % alternative protein; 1-10 wt % gellant; and 1-10 wt % soluble fiber, for example an egg replacer, comprising: 15-40 wt % potato starch; 8-30 wt % chickpea protein; 30-54 wt % modified food starch; 1-7 wt % dextrose; 0.5-5 wt % sucrose; 1-6 wt % xanthan gum; and 2-7 wt % methylcellulose. Also provided are mixes for a food product comprising the egg replacer, methods of using the egg replacer, and food products comprising an egg replacer.

Dependencies are inferred from the claim text.