Description
A set of plant-based methods to mimic the functional properties of eggs in cooking.
Technical
Plant proteins and polysaccharides undergo denaturation, aggregation, and gelation when heated, forming foams and gels that replicate the structure and binding of eggs. The foaming action relies on protein surface tension reduction, while polysaccharide gelatinization provides viscosity and stability. Maillard reactions can impart flavor changes if reducing sugars are present during heating.
Science
Primary Reaction
Protein denaturation and aggregation, polysaccharide gelatinization, foaming
Sensory Profile
Aroma ()
neutralnuttymildearthytoastedslightly beany
Origin & History
Civilization
Middle Eastern, Scandinavian, Eastern European, East Asian, Western vegan, Southeast Asian