Egg-free meringue composition
AssigneeCargill, Incorporated
InventorsMagalie BENOIT, Thomas FISCHER, Glen VAN DER VOORDE
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Abstract
The present disclosure provides an egg-free meringue composition that comprises a hydrolyzed pea protein, a carrageenan, at least one sweetening agent (preferably sucrose), water, and optionally a starch. The present disclosure also provides a use of a blend of hydrolyzed pea protein and carrageenan as an albumen replacement to prepare an egg-free meringue composition. A method of manufacturing an egg-free meringue is also described herein.
Claims20
An egg-free meringue composition, comprising:
- a. a hydrolyzed pea protein;
- b. a carrageenan;
- c. at least one sweetening agent, preferably sucrose;
- d. water;
- and
- e. optionally a starch;
- wherein the hydrolyzed pea protein and the carrageenan are present in a ratio of 1:0.5 to 1:2 in the composition.
Use of a blend of a hydrolyzed pea protein and a carrageenan as an albumen replacement to prepare an egg-free meringue composition.
A method of manufacturing an egg-free meringue, comprising the steps of:
- a. providing a blend of a hydrolyzed pea protein and a carrageenan;
- b. optionally pre-mixing the blend with a sweetening agent and/or a starch;
- c. mixing the blend with water at a pre-determined temperature to obtain a mixture;
- d. adding a sweetening agent to the mixture and mixing the sweetening agent with the mixture to obtain an egg-free meringue composition;
- e. optionally depositing the egg-free meringue composition;
- and
- f. drying the egg-free meringue composition to obtain the egg-free meringue.
Dependencies are inferred from the claim text.