A blend for enhancing or replacing eggs in foods is mixed with natural liquid eggs, liquid egg substitute or whole egg powder and water, providing an edible egg product with a higher level of protein and lower levels of cholesterol and fat per serving than normally found in natural eggs. The blend includes major amounts of a soy protein concentrate and minor amounts of lecithin, preferably a de-oiled lecithin obtained from soybeans. In an alternative embodiment, the blend includes a soluble dietary fiber, such as a digestion-resistant maltodextrin, in addition to the soy protein and lecithin. The level of dietary fiber is less than that of soy protein but greater than that of lecithin.
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