PROCEDE ET COMPOSITION POUR LA FABRICATION DE SUBSTITUTS D'OEUFS DANS DES PRODUITS ALIMENTAIRES AERES ET NON AERES

METHOD AND COMPOSITION FOR MAKING EGG REPLACERS IN NON-AERATED AND AERATED FOOD PRODUCTS

Abrégé anglais

The present invention provides the method and composition to make egg
replacers
to replace and reduce the liquid egg and dry egg products used both in non-
aerated
food products, such as noodles, pastas, and the wrappers of dumpling for the
elasticity and hardness characteristics of the products and the cooking and
processing stability, and in aerated food products, such as muffin, cake and
bread
products for the volume and texture of products. The egg replacer for non-
aerated
products comprises the reaction product of vital gluten product or wheat
protein
isolate or modified gluten protein product, soybean protein isolated
(concentrate),
reducing and oxidant agents, calcium salts, gums, oil (fat) and emulsifiers,
which can
be made in powder form and also can be processed in to a liquid form by a
specific
emulsion method. The egg replacer for aerated products contains vital gluten
product
or wheat protein isolate or modified, gluten protein product, soybean protein
isolated
(concentrate), or other vegetable proteins, gums, oil (fat), emulsifiers and
starches,
which can be also made in powder form and in liquid form by a specific coating
processing.

Revendications

We claim:
Egg replacer for non-aerated products
1. An egg replacer composition for non-aerated products essentially contains
of
one or more the products of vital gluten protein, wheat protein isolate and
modified gluten products.
2. The egg replacer as claimed 1, wherein the composition may or not contain
soybean protein isolate, soybean protein concentrate or other vegetable
proteins such as peanuts protein products and sunflower protein products.
3. The egg replacer as claimed in any one of claims 1 and 2, wherein the
composition may or may not contain a phosphate salt such as sodium
phosphate and disodium phosphate.
4. The egg replacer as claimed in any one of claims 1-3, wherein composition
may or may not comprise some organic or inorganic acids, such as acetic
acid, citric acid, lactic acid and other acids.
5. The egg replacer as claimed in any one of claims 1-4, wherein composition
may or may not contain the reducing- oxidant agents. The reducing agents
can be selected from the group consisting of the alkali metal and ammonium
sulfites, bisulfites, metabisulfites, and mercaptoethanol, cysteine, cystine.
The
oxidant agent can be selected form calcium peroxide, L-ascorbic acid, ADA,
Ca02 and any other food grade oxidants.
6. The egg replacer as claimed in any one of claims of 1-5, wherein the
composition may or may not contain the emulsifiers which are selected from
the group consisting of propylene glycol ester, lecithin, monoglyceride,
diglyceride, sodium stearol lactylate, and combinations of any thereof as the
level from 0.1% to 30% by weight of the composition.
7. The egg replacer as claimed in any one of claims 1-6, wherein the
composition may or may not contain the oil and fat components, which are
selected from soybean oil, peanut oil, palm oil, sunflower oil, and other
vegetable oils at the level from 1% to 60% by weight of the composition.
8. The egg replacer as claimed in any one of claims 1-7, wherein may or may
not contain calcium salts which are selected from calcium carbonate, calcium
chloride, calcium sulphate and calcium lactate and combinations of any
thereof as the level from 1% to 30% by weight of the composition.
9. The egg replacer as claimed in any one of claims 1-8, wherein the
composition may or may not contain gums, which are selected from xanthan
gum, guar gum, carrageenan, gellan gum, gum arabic, glucomannan, locust
bean gum and combinations of any thereof as the level from 0.1-10% by

weight of the composition.
10.The egg replacer as claimed in any one of claims 1-9, wherein the
composition can be liquidized. The method for preparing a liquid form of egg
replacer comprise the following steps
1) Hydrate the powder of egg replacer with 0.1% of disoldium phosphate
solution pH 8-9;
2) Slowly add the more 0.1% disoldium phosphate to achieve a certain
viscosity and the protein content as same as the liquid egg;
3 Heat the resulted product up to 70 °C for 15-20 min or cook the
resulted
product at 95 °C for 10 min;
4) Pack in sealed container at 70 °C;
5) Keep at the room temperature or in the refrigerator or freezer.
Egg replacer for aerated food products
1. A composition of egg replacer for aerated products essentially contains of
one
or more products of vital gluten product, wheat protein isolate and modified
gluten products and also other vegetable protein products.
2. The egg replacer as claimed 1, wherein the composition contains the fats
with
a melting point in the range of 25-50 °C, which can be selected from
palm
stearin, palm oil, butter, cocoa butter and other vegetable shortenings and
the
liquid oils, which can be selected from soybean oil, peanut oil, palm oil,
sunflower oil and other vegetable oils.
3. The egg replacer as claimed 1 and 2 , wherein the composition contains the
emulsifiers, which can be selected from the group consisting of propylene
glycol ester, lecithin, monoglyceride, diglyceride, sodium stearol lactylate,
and
combinations of any thereof as the level from 0.1% to 30% by weight of the
composition.
4. The egg replacer as claimed in claims 1-3, wherein the composition may or
may not contain gums, which are selected from xanthan gum, guar gum,
carrageenan, gellan gum, gum arabic, glucomannan, locust bean gum and
combinations of any thereof as the level from 0.1-10% by weight of the
composition.
5. The egg replacer as claimed in claims 1-4, wherein the composition may or
may not contain the protein products and other components with high foaming
ability, which can be selected from the wheat protein isolated, whey proteins,
sunflower protein isolated, wheat protein isolated and other proteins.
6. The egg replacer as claimed in claims 1-5, wherein the composition may or

may not contain the components with gelling temperatures in the range of 50 -
90 °C, which can be select from starches, modified starches and other
components.
7. The egg yolk replacers in this invention is made by the following
processing
1) Dry mixing the protein components at room temperature;
2) Warm up temperature up to 40-70 °C, to melt the fats, oils and
emulsifiers
with a slow mixing
3) Add the protein components in the emulsified fat-oil mixture and keep
mixing at the temperature 30-70 °C.
4) Cool down the temperature to the room temperature an collect the
products.
8. The egg yolk replacer made in Claim 7 can be used to make whole egg
replacer by mixing with the protein components with high foaming ability as
listed in Claim 5 and the gelling components with the gelling temperatures of
50-90 °C as listed in Claim 6.
9. The egg yolk made in the processing in Claim 7 can also be diluted with oil
or
water to be in the liquid form at room temperature as egg yolk replacer as
required by different products

Description

CA 02694842 2010-02-24
Technical field
The technology of the present disclosure relates to the method and composition
of egg replacers for
production, replacement of and/or mimicking the functions of eggs in non-
aerated foods and aerated
food products.
Background
The non-aerated food products, such as noodles and pastas, wrappers of
dumpling and related foods
are popular in the world. The egg and egg protein-based products are
commercially available for non-
aerated products to provide the mouth feeling characteristics of the hardness
and elasticity of
products, to enhance the cooking stability and shelf life of products, and
also to improve the
smoothness of dough sheet and processing tolerance.
The aerated food products, such as muffin, cake and bread are even more
popular in the world. The
egg and egg protein-based products are essential ingredients for the volume,
texture, shelf life of
those products.
However, some of undesired characteristics of egg and egg products have been
public concerns, for
example, the problems with egg allergies, health issues associated with
cholesterol in eggs, culinary
preferences (such as, a vegetarian or vegan diet), high cost and/or cost
fluctuations in the price of
eggs, use of antibiotics and hormones during poultry production, and diseases
associated with poultry
(such as, for example, bird flu). Therefore, in certain products it may be
desirable to reduce or
eliminate the content of egg and/or egg-based protein. Thus, a substitute for
the egg or egg based
protein products can provide the desired characteristics of eggs for aerated
and non aerated
products, reducing the undesired characteristics would be useful.
This inversion provides the egg replacers for the consumers to make non-
aerated and aerate food
products, which can be easy to be used as an egg replacement in the processing
for industrial
production.
Detailed description
The egg replacers for non-aerated products in this invention are broadly
starting with wheat gluten
protein materials which are able to somehow improve the hardness and
elasticity of products.
However, the commercial vital gluten protein products has a too strong
elasticity after hydrated with
water, which in most of cases causes the shrinkage of dough sheet on the
processing lines and
directly affects the shape of non-aerated products. Furthermore, there is no
enough time for the
added vital gluten to get fully hydrated in non-aerated product processing,
which leads to the rough
surface on dough sheet and on finished product when the gluten protein
products are added the
product formulation. The strong elasticity of hydrated gluten protein also has
negative effects on
quality of aerated products, particularly on muffin and cake products, so this
why in the most
processing of aerated products, except for some of bread processing, the
development of gluten
proteins is controlled.
In this invention, in the egg replacer for non-aerated food products, the
gluten protein products are
treated with 0-40% of proteins with higher emulsion ability, such as soybean
protein insolate and
soybean protein concentrate to improve the gluten protein dispersing ability
in water and to reduce the
interaction of gluten protein molecules, in turn to decrease the elasticity of
gluten proteins.
Furthermore, the pH of liquid egg replacer is suitable to the gluten proteins
to form an egg like gel,
which was adjusted most preferably with sodium hydroxide and potassium
hydroxide. Generally, the
sufficient base should be added to adjust the pH of the egg replacer to a
level of about 8-10, which is
similar to pH of the liquid egg. Such pH levels can also be achieved by using
from about 0.1-1%
solution of disodium phosphate.
Meanwhile, the reducing-oxidant agents in the context of the invention are
preferably should be at a
level of 0.05-2% on flour base, in order to lower the average molecular weight
of the gluten proteins

CA 02694842 2010-02-24
and also to cleave in a controlled way a proportion of the disulfide bonds
between gluten proteins to
increase the dispersing ability in water.
The incorporation of gluten protein products with other vegetable proteins
with strong emulsion ability
enables this protein mixture to form a uniform system with creamy texture with
oil or fat and
emulsifiers.
The egg replacer also contains the calcium salts such as calcium chloride,
calcium lactate, calcium
carbonate and calcium sulphate or combination of thereof, which provides Ca2+
to form a ion bond
with the groups of the gluten proteins with negative charges and soybean
proteins thus to adjust the
hardness and elasticity of products.
Overall, the egg replacers for non-aerated food products in this invention
have most similarity to egg
and egg products in terms of water dispersing ability, emulsion ability and
strong gelling properties. It
can be used to improve the cooking and heating stabilities in the processing
of non aerated products
and to reduce and eliminate to egg and egg products in the formulation of non-
aerated food products.
The egg replacers for aerated products in this invention started with the
protein coating processing.
Firstly, the protein products are coated with emulsified fat and oil system to
make the egg yolk
replacer, which has the same emulsion ability and gelling properties as real
egg yolk, suitable to the
aerated products. The egg yolk replacer is cholesterol free, and is able to
incorporate with the egg
white powder and fresh and frozen egg white. Furthermore, egg yolk replacer is
also able to
incorporate with vegetable proteins with high foaming ability and starches
with good gelling ability,
working as whole egg replacer. Both egg yolk replacer and whole egg replacer
can be used in aerated
food products.