Course:FNH200/Projects/2023/Plant-Based Egg

Introduction

What is "Vegan" or "Plant-based"?

Vegan refers to any food formulated without ingredients produced by or derived from animals, or any diet consisting exclusively of these foods. The term also extends from diet and can apply to not using anything (e.g., fashion, makeup, etc.) that has been made from animals or produced by a means that harms animals such as animal testing.

Plant-based food refers more strictly to diet and is any food commodity that is derived completely from plants and plant products.

Though the implications for the two terms can differ slightly, any food labelled as “vegan” or “plant-based” contains no animal ingredients.

Vegan or Plant-Based Eggs

Vegan or plant-based eggs are egg substitutes that consist of ingredients derived solely from plants. They are designed to replicate the look, structure, taste, and/or binding abilities of poultry eggs. Some substitutes used to make these eggs include soy milk, mung beans, chia seeds, squash and black salt.

These eggs can also imitate the functionalities of regular eggs such as emulsification, stabilization, gelation, protein content, whip ability, etc. So they function to not only provide similar taste, but also similar functioning abilities.

Companies like JUST Egg and Simply Eggless apply the label “plant-based” instead of “vegan” to their liquid egg products because, despite them not having animal ingredients, the products have undergone animal testing.

History

Eggs contain many functional abilities apart from their rich taste. So, it is hard to find a substitute that not only replicates their texture and taste but also their binding abilities. In baking, eggs are used for binding, moisture, and leavening. In savoury dishes, they are cooked in various ways such as scrambled, boiled, fried, etc. For this reason, there are multiple egg substitutes instead of one that have been used in recipes instead of eggs. However, they only replicate a few functional abilities of eggs. These include:

• Agar-agar - mimics properties of gelatin
• Applesauce - provides moisture and helps in binding
• Aquafaba - when whipped, we get a fluffy texture similar to whipped egg whites
• Mashed bananas - provides moisture and similar binding properties
• Cashews - fatty replacement in mayo
• Chia seeds - provide moisture and help in binding
• Chickpea flour - savoury substitute
• Flaxseed meal - provides moisture and similar binding properties
• Black salt - has a sulphurous scent that helps in mimicking eggs when using tofu and other substitutes
• Pumpkin puree - similar to mashed bananas (for moisture and binding properties)
• Starches - for binding
• Firm tofu - for scrambled eggs
• Silken tofu - provides a smooth texture that can be seen is mousses

The plant-based egg sector had tremendous growth in 2021, recording a 42% gain in dollar sales, as some consumers sought what they considered a healthier "egg choice." Plant-based egg dollar sales have increased by more than 1,000%. Concurrently, conventional egg spending fell by 4% in 2021.

Advantages

Plant-based eggs are:

• Produced with natural ingredients derived from plants.
• Allergen-free and cholesterol-free, so they are suitable for people with egg and albumin protein allergies
• Not susceptible to animal or bird related diseases such as salmonella
• A stable solution to highly fluctuating prices of the egg market
• More environmentally sustainable compared to the resources needed for regular egg production

Disadvantages

Plant-based eggs are:

• Expensive compared to regular eggs preventing consumers from choosing them when given a choice between the two
• Not as nutritionally abundant as regular eggs - contain less protein, vitamins, and minerals
• Contain a very high amount of preservatives, additives, emulsifiers, binders and sodium to match the qualities of regular eggs and enhance mouthfeel which may result in obesity and cancer
• Since it is a relatively new concept, it is not accessible to everyone in the market

Forms

Plant-based eggs are available in liquid and dried-powder forms. These distinct forms are a result of different processes used: liquid plant-based eggs are generally made by protein isolation, while dried-powder forms are created by protein fermentation or isolation. Liquid plant-based eggs can be poured straight from the bottle and cooked or baked as is, but dried-powder forms need to be stirred with water first.

It is important to note that real eggs and liquid or powder forms of plant-based eggs end up having unique appearances, textures, and tastes. Owing to the variations of ingredients, they also have different nutritional content.

Ingredients

Whereas an egg has a single ingredient, egg, plant-based substitutes require various ingredients to imitate the sensory qualities and nutritive value of regular eggs. These ingredients and food additives generally include some type of plant protein, flavouring and colouring agents, emulsifiers/stabilizers, preservatives, etc. The table below replicates the ingredients lists of two liquid plant-based egg products from the brands JUST Egg and Simply Eggless.

Mung beans

Lupins

Table 1: Ingredients Lists

Egg	JUST Egg	Simply Eggless
Egg	Water Mung Bean Protein Isolate Expeller-Pressed Canola Oil Contains less than 2% of Dehydrated Onion Gellan Gum (additive) Natural Carrot Extractives (color) Natural Flavors Natural Turmeric Extractives (color) Potassium Citrate Salt Sugar Tapioca Syrup Solids Tetrasodium Pyrophosphate Transglutaminase Nisin (preservative)	Filtered Water Lupin Protein Concentrate High Oleic Sunflower Oil Gluten Free Beta Glucan Natural Flavors Calcium Lactate (vegan source) Vegan Enzyme Tetrasodium Pyrophosphate Agar Xanthan Gum Natural Extractives of Turmeric Natural Extractives of Carrot Nisin (a natural preservative)

Similarities

Protein: JUST Egg utilizes mung bean as a protein source while Simply Eggless uses lupin protein. Mung bean and lupin are both types of legumes, but they vary slightly in their nutritional value. For example, lupins have a higher protein content than mung beans.

Oil: JUST Egg utilizes expeller-pressed canola oil and Simply Eggless uses high oleic sunflower oil. “Expeller-pressed” means that a machine was used to express the oil from the seed. High oleic versions of oils are mostly composed of monounsaturated fats, which are not only healthy fats that lower bad cholesterol levels, but also raise the heat tolerance of oils and hence make them ideal for frying and baking.

Natural Flavors: Both products also add ‘natural flavors’ to their products. These flavours have been extracted from a natural source (plant or animal), but the ingredients are not typically disclosed.

Colouring Agents: Both JUST Egg and Simply Eggless use natural carrot and turmeric extractives, which respectively contain the natural pigments carotene and curcumin, as colouring agents. These food colorants are extracted from natural sources and enhance the aesthetic quality of the products by rendering them a similar colour to scrambled eggs.

Emulsifiers/Stabilizers: JUST Egg uses gellan gum, while Simply Eggless uses xanthan gum. Both of these gums are produced by bacterial fermentation and they act as emulsifiers and stabilizers. They help create the product’s ideal texture by increasing the viscosity of the liquid and preventing separation. Both products also use tetrasodium pyrophosphate (TSPP), another emulsifying and stabilizing agent that is commonly used in meat products and analogues. TSPP can also act as a sequestering agent that binds to calcium, which accelerates protein gelation and results in improved mouthfeel.

Enzyme: Both products include food enzymes. JUST Egg adds transglutiaminase, which is frequently used as “protein glue.” Meanwhile, Simply Eggless adds an undisclosed “vegan enzyme,” which is likely a protease that helps maximize protein yields from lupins and improves the product’s sensory qualities.

Acidity Regulator: JUST Egg adds potassium citrate as an acidity regulator, while Simply Eggless adds calcium lactate.

Preservative: Both products contain Nisin, which is a food additive used to control microbial or enzymatic reactions in foods. Among other applications, this preservative is permitted in “Liquid plant protein isolate-based products that resemble egg products.”

Differences

JUST Egg: dehydrated onion (flavour), salt (flavour), sugar (sweetening agent), tapioca syrup solids (sweetener)

Simply Eggless: gluten free beta glucan (antioxidant), agar (thickening agent)

Further Notes

Gellan Gum: Fairly safe food additive that does not have any nutritional benefits. Used as a thickening agent that can improve texture, bind water and stabilize foam.

Potassium Citrate: Functions as a food preservative that lowers the acidity of food and makes it less susceptible to spoilage. Can also be used as an emulsifier.

Tapioca Syrup Solids: Dried glucose syrup powder used for thickening, bulking, binding, solids building and freeze point depression in food. These are considered to be a much better alternative to corn syrup as they are more digestible, allergen-free and non GMO.

Tetrasodium Pyrophosphate: Synthetic food additive that is used as a buffering agent to adjust pH in processed food and calcium sequestrant that improves texture or mouthfeel. It has no side effects.

Transglutaminase: Food additive that improves texture and appearance of food. Safe to eat but is linked to increased risk of bacterial contamination and worsening of celiac disease or gluten sensitivity symptoms. Currently banned by the European Union.

Nisin: Food additive that inhibits pathogenic bacteria that cause food spoilage. It is natural and, therefore, has negligible side effects.

Gluten-free Beta Glucan: Dietary fibre used as a gelling agent to improve texture.

Calcium Lactate: Food additive derived from lactic acid that is used to stabilize, thicken, flavour, firm, or leaven foods. It does not have any side effects when consumed within the daily limit.

Vegan Enzyme: Our body does not provide enough enzymes to digest food when following a plant-based diet. These enzymes help break down food that we eat for better digestion and absorption of nutrients. Do not have any side effects.

Agar: This is a good plant-based substitute for gelatin that functions the same way. An additive that has very minimal side effects when consumed safely.

Xanthan Gum: Food additive used for thickening and stabilizing food. Could lead to digestion problems (laxative effect) when not consumed safely.

Nutrition

Table 2: Nutritional Information

	Large Egg (serving size 50g)	JUST Egg (serving size 44 mL)	Simply Eggless (serving size 67 mL)
Calories	72	70	50
Total Fat	4.8g (6%)	5g (6%)	3.5g (4%)
Saturated Fat	1.6g (8%)	0g (0%)	0g
Trans Fat	0g	0g	0g
Polyunsaturated Fat	1g	1.5g	n/a
Monounsaturated Fat	1.8g	3g	n/a
Cholesterol	186mg (62%)	0mg (0%)	0mg (0%)
Sodium	71mg (3%)	170mg (7%)	20mg (1%)
Total Carbonhydrate	0.4g (0%)	1g (0%)	3g (1%)
Dietary Fibre	0g (0%)	0g (0%)	1g (4%)
Sugars	0.2g	0g	0g
Protein	6.3g	5g	3g
Vitamin D	1mcg (5%)	n/a	n/a (0%)
Calcium	28mg (2%)	n/a (0%)	n/a (8%)
Iron	0.9mg (5%)	n/a (0%)	n/a (0%)
Potassium	69mg (1%)	n/a	n/a (0%)

*% Daily Value (DV) indicates the amount that a nutrient in a specific serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

One significant difference demonstrated by comparing the nutritional content of these three kinds of “eggs” is that plant-based eggs do not contain cholesterol, a waxy substance found in the blood. The body needs cholesterol to build healthy cells, but high levels of cholesterol can cause people to develop fatty deposits in their blood vessels and increase their risk of heart disease. So, this can be an advantage of consuming plant-based eggs instead of regular ones.

However, regular eggs contain more vitamins and mineral supplements. For example, real eggs contain Vitamin D, which helps regulate the amount of calcium and phosphate in the body.

Among the two plant-based egg products, Simply Eggless is lower in calories, fat, and sodium. In addition, it contains dietary fibre. This is important for our digestive health and regular bowel movements. Therefore, Simply Eggless is a better choice if the goal is losing weight.

Processing

Plant-based eggs will be processed differently depending on which final form they are meant to take (liquid, powder, etc.), and which company is producing them. In general, liquid plant-based eggs are made by protein isolation, as mentioned previously.

JUST Egg uses mung bean as its protein source, and the diagrams below explain how plant-based eggs are produced using this protein. A simplified explanation of the process would be as follows:

1) Mung bean protein is first extracted from the legume

2) Protein isolate is purified by different methods

3) Purified protein is recovered

Simply Eggless makes their liquid plant-based egg product with lupini beans, and while lupins and mung beans are not the same, they are both types of legumes. Therefore, it is likely that a similar process is used.

Production of Plant-based Egg using Mung Bean

In addition, since liquid eggs are often sterilized by HTST (high temperature short time) pasteurization, it is likely that liquid plant-based eggs are processed in a similar manner. This process is often used with low acid food products to inactivate pathogenic bacteria and viruses and hence ensure food safety. However, HTST pasteurization is not as effective at inactivating spoilage-causing microorganisms, which is why refrigerated storage of the food products after processing is often required.

Packaging

JUST Egg: plastic bottle (355 mL)

Simply Eggless: plastic bottle (473 mL)

Most plant-based liquid egg products are sold in plastic bottles, including JUST Egg and Simply Eggless. Plastic packaging is a common and cheap method to protect foods from physical and chemical damage and extend their shelf life. It provides a barrier that prevents the contents inside from spilling out, and also prevents the infiltration of contaminants. In addition, plastic can protect the food product from external factors such as gases and light, which prevents reactions like oxidation that accelerate spoilage. Furthermore, the bottle shape is designed for the consumer’s convenience, allowing the liquid to be poured in desired quantities to make scrambled eggs, omelettes, etc.

However, it is important to note that most plastic food packaging is single-use. Hence, it significantly contributes to plastic waste and pollution. That is why food industry researchers and governments are looking for alternative solutions.

Storage

Both JUST Egg and Simply Eggless are perishable foods and must be refrigerated. Refrigeration is an important preservation method for these food products to extend their shelf life and preserve their nutritional and aesthetic quality in the short term. Firstly, low temperatures inhibit the growth and metabolism of most pathogenic microorganisms, ensuring that these foods will be safe to consume when stored properly. Secondly, cool storage slows down chemical and enzymatic reactions, which helps preserve the product’s quality.

Simply Eggless has the additional benefit of being “freeze thaw stable,” meaning that its shelf life can be extended even longer by freezing. Once the consumer is ready to consume it, they only need to let it thaw in the refrigerator. However, separation of the dispersed phase from the continuous phase may occur naturally, so the bottle may need to be shaken before use.

Being perishable products, these plant-based eggs have the required expiration dates printed on the packaging, and products past the expiration date should not be consumed, whether opened or unopened. If a product has been opened, its shelf life is shortened and labels indicate that the food should be consumed within 7 days. This is likely because the hermetic seal has been broken and hence the product is more vulnerable to contamination by spoilage-causing and pathogenic microorganisms.

Sensory Perception

• Regular egg (scrambled): Eggs take on a pale yellow colour when cooked. The texture of scrambled eggs is soft and slightly creamy. As they are cooked, the egg proteins coagulate, creating a tender and delicate mouthfeel, and providing a mild and comforting taste. The smell of scrambled eggs can be quite tasty, especially when they are freshly cooked.
• JUST Egg (scrambled): Has the same yellow colour as regular eggs. The texture is soft and smooth, but not so fluffy and creamy. Since it is made from plants, it tastes like beans in some way.
• Simply Eggless (scrambled): The colour is the same as the chicken egg. The flavour of this scramble on its own is pretty neutral and needs a lot of seasoning. It does not have a particularly detectable bean flavour, which is an issue with other legume-based vegan egg mixtures. It has a slight “mashed potato” texture if it is not cooked thoroughly.

Safety and Regulations

Plant-based foods do not contain animals nor their by-products, but fundamental food safety guidelines must still be observed. In order to prevent plant-based foods and ingredients from becoming contaminated with food-borne pathogens, it is crucial to maintain goods and processing facilities clean and hygienic.

Simply Eggless’ liquid plant-based egg is dairy-free, egg-free, and uses non-GMO ingredients. This product contains lupin beans, which are a type of legume. Therefore, people with severe allergies to legumes should be cautious when introducing lupin protein into their diets because of the possibility of a lupin allergy. This product does not contain peanuts.

JUST Egg’s liquid plant-based egg is kosher-certified by the Orthodox Union, gluten-free, non-GMO, and cholesterol-free. It is also free of the top 8 allergens, with the exception of soy. However, the company does not guarantee that their products are made in designated allergen-free facilities or lines because they outsource the manufacturing of their goods. For instance, despite the product not containing eggs and it being made on equipment without eggs, it is manufactured in facilities that are not egg-free. Milk, tree nuts, crustacean/shellfish, and sesame are also present in these facilities, and fish and wheat are used on the same equipment. JUST Egg provide allergen safety training and have control procedures for specific allergens. They have also made it necessary for their third-party manufacturers to follow strict cleanliness, inspection, and manufacturing practices in order to reduce the danger of unintentional contact with allergens from other goods produced in the same facility.

It is important to note that there has been growing controversy surrounding transglutaminase, which is an ingredient in JUST Egg. According to expanding studies, transglutaminase may have certain adverse effects on some individuals' health. A 2020 study found that transglutaminase may have negative effects on gut health, and especially trigger negative effects for people with celiac disease. However, Health Canada has reviewed transglutaminase and included it in their list of permitted food enzymes, permitting it in “Plant-based products that resemble egg products.” Therefore, transglutaminase is "generally recognized as safe," especially in small amounts, but some potential safety concerns still remain and are worth noting.

Exam Question

Question: The liquid plant-based egg products by JUST Egg and Simply Eggless contain natural flavours. What are these natural flavours?

Answers:

• Option A) flavours extracted from mung beans and lupins, respectively
• Option B) flavours extracted from carrots and turmeric
• Option C) flavours extracted from regular egg
• Option D) flavours made in a lab to replicate the taste of regular eggs
• Option E) flavours extracted from a natural plant source (the exact ingredients aren’t disclosed)

Explanation: Option E is correct. We believe our fellow students should know this fact because natural flavours are a common ingredient in many processed foods. It can be beneficial to understand what the term actually means.