PREPARATION AND UTILIZATION OF MICROBIAL-BASED EGG FLUID SUBSTITUTE AND MILK SUBSTITUTE
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United States of America
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Issued Date -
Nov 21, 2024
app pub date -
May 12, 2024
filing date -
May 12, 2024
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Abstract
A method of preparing a food composition for an egg fluid substitute or for a milk substitute is described, including a step of lysing microorganisms, and corresponding food compositions prepared by such method. The egg fluid substitute or milk substitute changes into a gel having properties similar to egg fluid when heated and exhibits excellent foaming performance, and can replace egg fluid in a wide range of food applications, including confectionery and baking. The described method enables the production of an egg fluid substitute or milk substitute in an environmentally friendly and sustainable manner, and provides a method for utilizing nutritionally valuable microorganisms as an egg fluid substitute or a milk substitute, as well as contributing to the food industry by expanding the choice of food ingredients.
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