公开(公告)号：US20240381913A1

公开(公告)日：2024-11-21

申请号：US18661648

申请日：2024-05-12

Applicant: KOREA ADVANCED INSTITUTE OF SCIENCE AND TECHNOLOGY

Inventor： Sang Yup LEE ,  Kyeong Rok CHOI ,  Da-Hee AHN ,  Seok Yeong JUNG

IPC: A23L15/00 ,  A23C11/06 ,  C12N1/06

Abstract: A method of preparing a food composition for an egg fluid substitute or for a milk substitute is described, including a step of lysing microorganisms, and corresponding food compositions prepared by such method. The egg fluid substitute or milk substitute changes into a gel having properties similar to egg fluid when heated and exhibits excellent foaming performance, and can replace egg fluid in a wide range of food applications, including confectionery and baking. The described method enables the production of an egg fluid substitute or milk substitute in an environmentally friendly and sustainable manner, and provides a method for utilizing nutritionally valuable microorganisms as an egg fluid substitute or a milk substitute, as well as contributing to the food industry by expanding the choice of food ingredients.