FIELD: alimentary products.
SUBSTANCE: egg substitute holds 40-85% of protein, 10-50% of vegetable oil and 0.5-15% of carbohydrates Cholesterol content is under 0.5% Protein contains soya protein, milk protein and ovalbumin; meanwhile at least half the protein is soya protein PDI (protein dispersancy index) is at least 60% In order to make liquid egg substitute, mentioned concentrate is dispersed in water and optionally in ovalbumin Liquid egg substitute contains ovalbumin and has moisture content of 75-84% It contains 16-28% of egg substitute concentrate, 45-82% of water and optionally ovalbumin.
EFFECT: egg substitute concentrate has low content of cholesterol.
15 cl, 3 tbl, 9 ex.
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