Egg substitute

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As egg substitute is called foods that taste or visually as well as an ingredient in the preparation of food eggs - whole egg or egg white or egg yolk - are similar.

Fresh egg substitute

Replacement products for fresh eggs consist of preserved egg components . These include liquid egg , frozen eggs and powdered eggs . These can offer the advantages of easier handling, a cheaper price, and a lower risk of food poisoning , and are mainly used in the food industry .

Products based on fresh egg substitutes are not allowed to use the term fresh egg , as this is a sales description.

Vegetable egg substitute

Analogous to the fresh egg substitute, the use of vegetable egg substitutes can be associated with easier handling, a cheaper price and a lower risk of food poisoning . Plant-based egg substitutes are also used by vegans , lacto-vegetarians and people with egg allergies or high cholesterol levels .

Products

The lecithin contained in eggs contributes to the mixing of fat and water ( emulsion ) . Soy lecithin is a widely used vegetable lecithin in the food industry.

For foam made from eggs, such as egg whites as an ingredient in baked goods, there are some plant-based alternatives with corresponding properties, for example aquafaba . Vegetable alternatives with comparable properties as binding or thickening agents include vegetable pectin and agar . Silken tofu is an alternative to egg as a moisturizer, for example in sweet pastries .

In addition to the above-mentioned functional properties, egg also provides color and flavor. A comparable color can be achieved with saffron , turmeric or food coloring . Kala Namak, for example, is a traditional Indian condiment with a sulphurous taste and smell similar to that of eggs.

Individual evidence

  1. ↑ Andreas Miller: Eggs, egg products. Bavarian State Office for Health and Food Safety, August 3, 2015, accessed on September 9, 2015 .
  2. ↑ Principles for pasta. Federal Ministry of Food and Agriculture, accessed on September 9, 2015 .
  3. ↑ Lecithin - proven functionality. Backmittelinstitut eV, PDF at Wissensforum Backwaren eV, accessed on November 22, 2018 .
  4. ↑ Vegan cuisine. Easter without an egg. ZEIT ONLINE GmbH, March 28, 2013, accessed on September 9, 2015 .