Abrégé

A vegan-based egg white substitute product containing (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, microorganisms, and/or algae, (c) a combination of one or more thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), and (d) one or more salt(s), wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.25-5.00 wt. %. The invention additionally relates to a method for producing the egg white substitute product and to the use of the egg white substitute product in the production of or as a component of an emulsion or a liquid consisting of at least one phase or as an ingredient in a meal or a baked product or a simulated egg.

Classes IPC  ?

• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23J 3/14 - Protéines végétales
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
• A23L 29/262 - CelluloseSes dérivés, p. ex. éthers

Abrégé

The invention relates to a use of an extruded material, including (A) one or more biodegradable, thermoplastically processable biopolymer(s) and (B) one or more inorganic, organic or low-solubility salt(s) as a shell for an egg-replacement product, and to an egg-replacement product including vegan-based egg white and egg yolk which are encased by the shell.

Classes IPC  ?

• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
• C08K 3/26 - CarbonatesBicarbonates

Abrégé

The invention relates to a vegan-based egg yolk substitute product containing a mixture of (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, algae, or microorganisms, (c) plant oil which optionally contains at least one emulsifier, (d) a combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), (e) at least one carotenoid-containing food and/or a natural color-imparting substance, (f) optionally at least one partially pregelatinized starch, and (g) salt, wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.5-5.00% by weight. The invention additionally relates to a method for producing the egg yolk substitute product and to the use of the egg yolk substitute product in the production of an emulsion or in a dish or a baked product or a simulated egg.

Classes IPC  ?

• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants

Abrégé

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, grains, algae or microorganisms; (b) 1.0 wt.% - 30.0 wt.% vegetable oil, optionally containing at least one emulsifier; (c) 0.2 wt.% - 5 wt.% of a combination of one or more reversibly thermo-gelling 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 colouring substance; and (e) optionally at least one partially pregelatinised 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 baked goods.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23L 15/35 -
• A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants

Abrégé

The invention relates to a vegan-based egg substitute product, comprising a mixture (1) of: (a) drinking water: (b) one or more protein/s from pulses, oilseeds, grains, algae or microorganisms; (c) vegetable oil, optionally containing at least one emulsifier; (d) a combination of one or more reversibly thermogelling hydrocolloid/s with one or more reversibly gelling hydrocolloid/s; (e) at least one carotenoid-containing food and/or a natural colouring substance; (f) optionally at least one partially pregelatinised starch; and (f) salt; wherein the mixture (1) is surrounded by a casing made of a highly cross-linked hydrocolloid or thermo-reversibly gel-forming hydrocolloid, which is in turn surrounded by a mixture (2), comprising: (i) drinking water; (ii) one or more protein/s from pulses, oilseeds, grains, microorganisms and/or algae; (iii) a combination of one or more thermo-gelling hydrocolloid/s with one or more reversibly gelling hydrocolloid/s; (iv) one or more salt/s. The invention also relates to a method for producing the egg substitute product and the use of the egg susbstitute product to produce an emulsion, in a meal or baked goods or a simulated fried egg.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants

Produits et services

Vegan eggs; egg substitutes; egg products.

Produits et services

Vegan eggs; egg substitutes; egg products.

Produits et services

Vegan eggs being plant-based egg substitutes; egg substitutes; egg products in the nature of plant-based whole eggs, egg whites, egg yolks, eggs sunny side up, poached eggs, boiled eggs, scrambled eggs, omelettes, egg patties

Produits et services

Vegan eggs being plant-based egg substitutes; egg substitutes; egg products in the nature of plant-based whole eggs, egg whites, egg yolks, eggs sunny side up, poached eggs, boiled eggs, scrambled eggs, omelettes, egg patties

Abrégé

The present invention relates to the use of a material, produced by means of extrusion, composed of (A) one or more biodegradable, thermoplastically processable biolpolymer(s) and (B) one or more inorganic, organic or low-solubility salt(s) as the shell for an egg-replacement product, and to an egg-replacement product containing vegan-based egg white and egg yolk which are encased by such a shell.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
• C08K 3/26 - CarbonatesBicarbonates

Abrégé

The invention relates to a vegan-based egg yolk substitute product containing a mixture of (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, algae, or microorganisms, (c) plant oil which optionally contains at least one emulsifier, (d) a combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), (e) at least one carotenoid-containing food and/or a natural color-imparting substance, (f) optionally at least one partially pregelatinized starch, and (g) salt, wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.5-5.00 wt.%. The invention additionally relates to a method for producing the egg yolk substitute product and to the use of the egg yolk substitute product in the production of an emulsion or in a meal or a baked product or a simulated egg.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants

Abrégé

The invention relates to a vegan-based egg white substitute product containing (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, microorganisms, and/or algae, (c) a combination of one or more thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), and (d) one or more salt(s), wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.25-5.00 wt.%. The invention additionally relates to a method for producing the egg white substitute product and to the use of the egg white substitute product in the production of or as a component of an emulsion or a liquid consisting of at least one phase or as an ingredient in a meal or a baked product or a simulated egg.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants

Produits et services

Vegan eggs; Egg substitutes; Egg products.

Produits et services

Vegan eggs; Egg substitutes; Egg products.

Produits et services

Vegan eggs; Egg substitutes; Egg products.

Produits et services

Vegan eggs; Egg substitutes; Egg products.

Produits et services

Vegan eggs; Egg substitutes; Egg products.

Produits et services

Egg substitutes; Egg products.