Egg Substitute

Analysis and Understanding of Eggs: 

• A detailed investigation into the structure and composition of eggs, focusing on the critical components and structural attributes that underscore their functional characteristics

• Gaining insights into key elements integral to egg functionality

Foam Colloids: 

• Exploration of plant-derived materials capable of replicating the foaming capabilities of egg whites

• A foaming colloidal approach through Maillard reaction, conjugate formation, and complex gum systems

Emulsion Colloids: 

• Research centered on fortifying plant-based materials to mirror the emulsifying attributes of egg yolks

• Delving deep into the High Internal Phase Emulsion (HIPE) system as a potential solution

Coagulation: 

• A systematic search for plant-based alternatives that can emulate the coagulating properties of whole eggs

• An in-depth study on protein extraction, emphasizing the procurement of plant-based albumin and globulin proteins and the analysis of the functional properties inherent to folded proteins