The present invention is directed to plant-based simulated egg white compositions comprising sucrose ester, gum, and water, which can be used as an egg white substitute in beverages such as cocktails, and to methods of producing such compositions.
A23L 15/00 - Egg productsPreparation or treatment thereof
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
The present invention is directed to plant-based vegan egg compositions and methods of producing such compositions. The plant-based vegan egg compositions of the invention comprise tofu, flour, water, kala namak, a plant-based cream, tapioca starch, corn starch, natural yellow food colouring, white pepper powder, garlic powder, onion powder and a gum. In specific embodiments of the invention, the vegan simulated beaten egg compositions are used for producing an omelette, an egg patty, or shreds.
The present invention provides a method for handling a food product, comprising the steps of: placing a food product into a coating bath comprising a solution; letting the solution react with the food product to form a membrane on a surface of the food product; and removing the coated food product from the coating bath using a carrier tray. The invention also provides a system for handling a food product comprising: a coating bath comprising a solution arranged to react with the food product to form a membrane encapsulating the food product; and a carrier tray arranged to hold the encapsulated food product for removal from the coating bath.
A23L 15/00 - Egg productsPreparation or treatment thereof
A23P 20/17 - Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
A23P 10/30 - Encapsulation of particles, e.g. foodstuff additives
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
The invention relates to plant-based simulated poached egg whites, egg yolks, methods of producing thereof and an assembled plant-based simulated poached egg product which can be in a chilled form or in a frozen form, and kits comprising same. In one embodiment, the vegan simulated poached egg yolk comprises water, plant protein, pregelatinized starch, black salt, guar gum, mustard paste, miso, vegetable oil, natural food coloring, lecithin and calcium lactate, and the vegan simulated poached egg white comprises rice flour, black salt, water, soy milk, gum, and gelling agent comprising calcium sulphate and sodium alginate. In another embodiment, the vegan simulated poached egg yolk comprises water, plant protein, pregelatinized starch, black salt, guar gum, mustard paste, miso, vegetable oil and natural food coloring, and the vegan simulated egg white comprises rice flour, black salt, water, tofu, gum, Konnyaku and plant protein.
The present invention is directed to plant-based vegan simulated egg compositions and methods of producing such compositions. More particularly, the invention provides, for example, vegan simulated egg yolk and/or egg white compositions for producing a fried or poached egg, an omelette, or as a substitute for egg yolks in various foods. In some embodiments the egg yolk comprises beta glucan, to reduce blood cholesterol, and/or the egg white comprises about 10 wt % protein.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
The present invention is directed to protein-enhanced plant-based simulated egg yolk compositions and methods of producing such compositions. More particularly, the invention provides a plant-based vegan simulated egg yolk composition comprising plant protein, calcium lactate, miso, natural food flavouring, food coloring, water, and a) salt, peptidase enzyme, canola oil, gum, and Dijon mustard, or b) olive oil, lecithin, and starch or sticky water from natto; wherein the egg yolk has been encapsulated in sodium alginate by reverse- spherification.
The present invention is directed to plant-based vegan egg compositions and methods of producing such compositions. More particularly, the invention provides a plant-based vegan simulated tamagoyaki composition comprising tofu, flour, water, plant-based protein, Japanese sweet sauce (Mirin), natural yellow food colouring, double-acting baking powder, sugar and a gum and a) salt; or b) modified starch, methylcellulose and soya sauce.
The present invention is directed to plant-based vegan egg compositions and methods of producing such compositions. The plant-based vegan egg compositions of the invention comprise tofu, flour, water, kala namak, a plant-based cream, tapioca starch, corn starch, natural yellow food colouring, white pepper powder, garlic powder, onion powder and a gum. In specific embodiments of the invention, the vegan simulated beaten egg compositions are used for producing an omelette, an egg patty, or shreds.
A23L 15/00 - Egg productsPreparation or treatment thereof
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
The present invention is directed to plant-based vegan simulated egg compositions and methods of producing such compositions. More particularly, the invention provides, for example, vegan simulated egg yolk and/or egg white compositions for producing a fried or poached egg, an omelette, or as a substitute for egg yolks in various foods. In some embodiments the egg yolk comprises beta glucan, to reduce blood cholesterol, and/or the egg white comprises about 10 wt% protein. In a particular embodiment, the vegan simulated egg yolk is encapsulated in sodium alginate by reverse-spherification.
A23L 15/00 - Egg productsPreparation or treatment thereof
A23P 10/30 - Encapsulation of particles, e.g. foodstuff additives
B01J 2/06 - Processes or devices for granulating materials, in generalRendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops in a liquid medium
