Egg extender composition
AssigneeSociete des Produits Nestle S.A.
InventorsFANNY LAZZARO, RODRIGO JOAO DA CRUZ PARRACHO, MATHIEU JULIEN DESTRIBATS, VIONA BERNARDI
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Abstract
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.
Claims17
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.
(canceled)
A food 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, wherein said food product further comprises chicken egg.
A method of making an egg analogue product, said method comprising mixing a plant protein source and a basic salt, wherein the basic 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.
(canceled)
Dependencies are inferred from the claim text.