JAN 1, 2021

Egg, but vegan please

Eggs have been an indispensable part of our nutrition for centuries. They hold a considerable variety of uses, whether in cooking and baking or for various egg dishes such as fried egg, scrambled egg or poached egg. 

Consumers who want to avoid the consumption of animal eggs, such as allergy sufferers, people who want to reduce their cholesterol intake and especially vegans, can meanwhile find some egg substitute products on the market.

However, these products, for example egg substitute powder, are mainly used as a substitute in baking. The demand for egg substitute products that taste, look, and feel like real eggs and, in addition, can be processed into fried eggs and the like, is on the rise.


We at LEROMA are interested in any trends in the food industry and during our research we came across a patent which we would like to present to you in more detail in this context.

Simulated cooked egg (patented process)

The simulated boiled egg is an invention that can replace natural eggs in many ways and is roughly equivalent to a boiled chicken egg. It consists of a simulated egg white portion and a simulated egg yolk portion. Both parts can be formed into the desired shape to create a "whole egg". 

In the following, we present the composition and the manufacturing process of the simulated egg in detail.


The composition of the simulated egg white substitute


The egg white substitute consists mainly of  water, supplemented by small amounts of vegetable oil, gelling agents such as low methoxyl pectin and an emulsifier such as dicalcium phosphate. The amount of ingredients may vary, but generally the water content is more than three times that of all other components combined.

In addition to the amount, the type of ingredients included also varies according to preference and intended use. Thus, the vegetable oil used can be coconut oil as well as cottonseed oil, peanut oil or safflower oil. The oil is important in giving the simulated egg white the appearance and texture of a natural egg.

Besides, to low methoxyl pectin, other gelling agents that can be used include carrageenans, alginates, gelatin, starches and other thickeners or mixtures of, for example, gelatin and pectin. The type of gelling agent to be used depends on the intended use. If the simulated egg is to be heated before eating, for example, for poached or fried eggs, the gelling agent must be heat resistant so that it remains in an advanced or solid gel state. If the simulated egg is to be used as a garnish for cold salads, the gel does not need to be heat resistant. 

Next to the above ingredients, the egg white substitute may also contain other materials, such as vitamin supplements, minerals and preservatives or freshening agents. Citric acid has proven to be a particularly suitable freshening agent, as it lowers the pH of the protein substitute and promotes dispersion and solubilization of the other materials. In addition to citric acid, BIIA, BI-IT, potassium sorbate and sodium benzoate can also be used. Generally, preservatives, if any, are present in smaller amounts than the other components.

Preparation of the simulated egg white substitute


Throughout the mixing process, the components should be kept at a temperature below the boiling point of the gelling agent. First, the water is mixed with the gelling agent, for example in a blender. The next step is to slowly add the oil and then the binder, thoroughly dispersing both. The resulting mixture can be shaped into a desired form from this point.

The composition of the simulated egg yolk substitute

The main ingredient of the simulated egg yolk is water, which is present here, however, in somewhat smaller quantities than in the egg white substitute. In addition, there is vegetable oil, proteins, a gelling agent, a binder, flavorings and colorants. Again, the composition varies greatly, but usually the proteins are present in somewhat higher amounts than the other ingredients, apart from water. These proteins can be, for example, soy protein, low-fat milk materials, or mixtures of such materials. They provide a somewhat granular structure that is very similar to the texture and appearance of natural egg yolk. 


For the oil, as well as the gelling agent and the binder, the same type and similar amount is used as for the simulated egg white. However, the oil is not essential here.
The familiar yellow color of the animal egg yolk, comes from the colorant. Depending on the law of the country, any edible colorant can be used. As a flavoring, also depending on the country law, generally any flavoring that tastes like egg yolk can be added. It is also possible to achieve the flavor by mixing different components. Finally, preservatives can also be added, in the same type and quantity as in the simulated egg white.


Preparation of the simulated egg yolk substitute

As in the production of simulated egg white, the components should be kept at a temperature below the boiling point during the entire mixing process. In a blender, the water and gelling agent are mixed, colored and flavored. Then the oil is slowly added and dispersed. The remaining ingredients, the proteins and the binder, are ideally first mixed together dry and then stirred into the liquid mass.

From this point, the egg yolk material can either be poured into spherical molds the size of egg yolks, where it will gel, or it can be allowed to reach a solid gel consistency before being shaped into the form of a natural egg yolk, for example with a spoon or some kind of scoop. 

Shaping of the simulated egg (whole simulated egg)
In order to imitate a whole natural egg, the two components, the egg white substitute and the egg yolk substitute, can be joined together using various methods:
The simplest method is to place a portion of preformed egg white mass on a flat surface, place the preformed egg yolk on top, and then pour another portion of egg white mass on top. The egg white mixture behaves similarly to the natural uncooked egg white and a simulated egg is created that is very close to the shape of a poached or fried egg.

Alternatively, the egg white mass can be placed in a mold with a cavity that resembles half a boiled egg. Once the egg white substitute begins to thicken, and before it has completed gelling, the egg yolk substitute is added to the cavity and two of the molds are combined to form a whole egg.
Finally, there is still the possibility of extruding the egg white substitute and the egg yolk substitute together. In this case, a "rope" would be created containing an outer layer of simulated egg white and a core of simulated egg yolk. The "rope" can then be cut and used in this form as a garnish for salad, for example.

The two simulated components can also be used separately, for example when mixed into a salad.
The patented process described here shows that it is possible to meet the demand for vegan eggs with the sensory characteristics of conventional eggs. In addition, the simulated egg has several advantages over the animal egg. For example, it can be enriched by adding vitamins and minerals and produced without cholesterol. It is also characterized by high stability during storage, because the simulated egg can be frozen and thawed without affecting the quality of the product. In addition, the production costs are lower than those of natural eggs and the simulated eggs are not subject to seasonal production fluctuations.

Let’s simplify the future of change!
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