Egg substitute in pastry

Demand for alternatives for chicken's egg white

An increasing shift in dietary habits towards vegan products and ethical reasons for avoiding factory farming are leading to a trend to replace animal protein sources such as chicken's egg white (albumen) with plant-based protein sources in food products.

Innovative legume protein concentrates for improved egg-free foam-based foods

The research project aims to develop legume protein concentrates with improved foaming and stabilizing properties for foam-based foods through the example of angel cake and to make them suitable as egg substitutes. Protein concentrates from lupine, peas and lentils are used for this purpose. The first step is to examine the physicochemical and functional properties of these proteins. The protein structure will be modified by enzymatic hydrolysis, high pressure homogenization or a combination of both to improve foaming and stabilization. The potential of the modified protein concentrates to replace egg white will then be tested in the production of angel cake, a model system for a light and airy cake.

The research results are relevant to process engineering, food production and nutrition research. They are of interest to food wholesalers and retailers as well as manufacturers of confectionery, bakery and pastry products. Plant-based foams are intended to replace egg white in meringues, gingerbread or angel cake. Producers of plant protein concentrates can use the findings to develop better alternatives to albumen and produce egg-free, foam-based foods. This opens up new opportunities in the growing vegan and free-from market segments. In addition, the replacement of egg white allows for the production of products without declarable allergens.

Plant protein foams for a wide range of food applications

The project provides fundamental insights into the functionalization of plant proteins and their influence on foam formation and stabilization in egg-free, foam-based foods. These research results can be used along the entire value chain to develop products and processes for the production of such foods. The identified mechanisms for foam formation and stabilization of functionalized protein concentrates serve as a basis for the development of foam-based products such as angel cake.

The project is carried out in close cooperation with small and medium-sized companies along the value chain. These companies support the scientific work with market-relevant topics and economic figures. In this way, the needs and expectations of consumers can be addressed and targeted technological and product solutions can be developed.