Vegan-based whole egg substitute product

Abstract

The invention relates to a vegan-based whole egg substitute product comprising a mixture of (a) 1.0 wt. %-30.0 wt. % of one or more proteins from pulses, oilseeds, cereals, algae, or microorganisms; (b) 1.0 wt. %-30.0 wt. % of vegetable oil optionally containing at least one emulsifier; (c) 0.2 wt. %-5 wt. % of a combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s); (d) 2.0 wt. %-15 wt. % of at least one carotenoid-containing food and/or a natural coloring substance; and (e) optionally at least one partially pregelatinized starch; (f) 0.2 wt. %-2.0 wt. % salt; (g) with the rest being drinking water. The invention also relates to a method for producing the whole egg substitute product and the use of the whole egg substitute product to produce an emulsion, in a meal or bakery product.

Dependencies are inferred from the claim text.