K. K. WAGH COLLEGE OF FOOD TECHNOLOGY,NASHIK

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Name : Saurabh Bharat Kadam

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Class : Fourth year

Reg. No : FTN-2018/029

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Academic year : 2021-22

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Seminar Topic : Plant Based Liquid Egg

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Under the Guidance of :Prof. Maboodurrahman

Plant Based Liquid Egg

Index

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CO2

Cholesterol

Antibiotics

Emissions

Introduction :

Motivations for using egg alternative

A. Consumer-driven considerations

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1. Growing consumer interest in plant-based diets

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Consumer demand for plant-based foods is increases day by day. The growth rate was 8.1% in last year.

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2. Food allergies

Egg is one of the most common food allergens. Egg allergies affect an estimated 0.5 – 2.5% of young children, with symptoms skin reactions, such as swelling, rash or stomach pain, vomiting etc.

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3. Food Safety

Chickens can carry Salmonella bacteria, which can be transmitted to eggs even before the shells have formed. Moreover, antibiotic treatment of egg laying hens has been linked with the development of antibiotic-resistant strains of Salmonella.

4. Nutrition and health

 Eggs contain significant levels of cholesterol, unlike plant-based ingredients, which are naturally cholesterol-free. While saturated fat is likely a bigger contributor to total blood cholesterol levels.

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B. Food manufacturer-driven considerations :

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1. Handling and storage

Liquid egg products are commonly used in the food industry but are highly perishable. must be quickly used once the container has been opened, thereby increasing the waste

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2. Enhanced functionality

In some applications, egg alternatives provide better functionality than eggs.

For example, the better binding, emulsification, foam stabilization, and flavor enhancement of certain egg alternatives may be particularly useful in bakery and confectionery applications.

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3. Price

The price of shell eggs (i.e., eggs still in their shells) is inherently volatile due to their limited shelf life and inventory, compounded by fluctuating demand that is linked to seasonal consumption of egg-containing food products

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Cleaning and dehulling

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Milling

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Blending

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Adding

blending powder

to mixture

Mixing

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Procedure for making egg liquid :

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Heating &

cooling

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Bottling

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Distribution

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Manufacturing :

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As we know, real egg ingredients gives more functional properties which are-

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Ingredients and property :

Give a subtitle to explain the title

Whipping

to obtain a stable mixture of liquid

incorporation of gases

whipped into a foam for aeration

browning via the Maillard reaction

property of retaining moisture

imparts shine to the finished product.

But in our plant based liquid egg, we use natural ingredients which has similar properties as in real egg.

This ingredients are as follow:

Legume proteins, flours

• Legume protein isolates and concentrates offer a number of the same functionalities as egg proteins, such as binding, foam stabilization, emulsification, gelation, and humectancy.

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• Legume such black bean, chickpea, fava bean, lentil, navy bean, pea, and mung bean are used . In many cases, only protein concentrates are available.

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• Legume proteins can also provide thickening and freeze-thaw stability

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Lecithins

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• Plant-derived lecithins, such as soy lecithin, can be used to provide emulsification.
• Sunflower and canola lecithin are also available.

Cereal proteins

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• Like egg proteins, cereal proteins such as Gluten (protein in wheat) can provide the functionalities of binding, thickening, humectancy, gelation, and browning.

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Gums

• Gums, also called hydrocolloids, are used widely throughout the food industry for thickening, binding, and mouthfeel.
• Certain gums can provide gelation.
• Xanthan gum can also form a gel.
• Carrageenan is used in frozen desserts to provide freeze-thaw stability.

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Fibers

• The functionalities of fiber include binding, thickening, and mouthfeel.
• Insoluble fibers can also provide bulk or body to products, while soluble fibers can contribute to gelation.
• Commercially available fibers include apple fiber, citrus fiber, and oat fiber.

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Fruit purees

• Apple sauce and banana puree provide binding and humectancy, most likely due to their fiber content.

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Sugars, syrups, and dextrins

•  Sugars, syrups, and dextrins are commonly used to provide humectancy.
• Examples include corn syrup and maltodextrin.

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Starches

• Like gums, starches are also used throughout the food industry for thickening, binding, mouthfeel, and control of ice crystallization.
• As polysaccharides, both starches and gums have high water binding capacities; this is the basis for their functionalities.
• Corn starch is the most commonly used.

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Sulfites

• Synthetic sulfites, such as potassium metabisulfite can replace many of the antibacterial functions of egg lysozyme in wine making

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Himalayan Black salt

Himalayan black salt (kala namak) can be used to impart an egg-like sulfur flavor to foods

Colorings

• Colorings can be used to mimic the yellow-orange carotenoid-based color of egg yolks.
• Natural colors include lycopene, annatto, turmeric, and paprika extracts are used.
• Another option is the use of color-rich ingredients, such as red palm oil, which naturally contains beta-carotene. Synthetic colorings may also be an option.
• Vitamin B2 (riboflavin) can also be used to impart a yellow color.

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Flax and chia seeds

• The consistency becomes sticky and gelatinous.
• This flax solution is effective at binding and providing humectancy to baked goods and can be used in a 1:1 replacement for eggs.
• Like egg, flax seed contains multiple components, including protein (at 20-30%), oil (at 35-45%), and soluble fiber. The protein and soluble fiber may be responsible for the binding and 17 humectancy functionalities.

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Method of prepation of Burji by the use of liquid egg

Products which are made from liquid egg

Burji

Omelet

Egg Salad Sandwich

Breakfast Burritos

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Evo

JUST Egg folded

JUST Egg

Conclusion :-

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• Although some egg alternatives are very close to providing all the functionalities of eggs, a perfect stand-alone replacement does not yet exist.
• Vegan Egg may be the closest due to their ability to coagulate like eggs.
• Since coagulation typically depends on protein denaturation, a relatively high protein content may be critical for making a stand-alone egg alternative.
• Soy protein, and mung bean protein are among the most promising candidates explored thus far due to their texture when coagulated, but opportunity exists to explore many more plant sources.

• Campbell, L, Raikos, V. & Euston, S.R. (2003) Modification of Functional Properties of Egg-white Proteins.” Food / Nahrung, vol. 47, pp. 369–376.
• https://www.foodnavigator.com/Article/2021/05/07/Cracking-the-plant-based-egg
• market-Clean-label-nutrition-and-meeting-fanatical-demand
• https://patents.google.com/patent/WO2013067453A1/en
• https://www.incredibleegg.org/
• www.gif.org

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Reference :

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• Thank You!