Fwd: [hackmanhattan] food science: egg replacer

[Nathan McCorkle]

I wonder what this is


---------- Forwarded message ----------
From: SuperLuckyCat <cry...@superluckycat.com>
Date: Sun, Jul 1, 2012 at 9:29 AM
Subject: [Blabber] food science: egg replacer
To: Hack Manhattan! <bla...@hackmanhattan.danielpacker.org>


Just found this company working on plant-based egg replacer:
http://www.hamptoncreekfoods.com/beyondeggs/
--Crystal




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Nathan McCorkle
Rochester Institute of Technology
College of Science, Biotechnology/Bioinformatics

[Avery louie]

I read "allergen free" as "soylent green"

--A

On Tue, Jul 3, 2012 at 12:31 AM, Recovering Salesman <adamlevi...@gmail.com> wrote:

Probably a mixture of tapioca and arrowroot - There are other products on the market that already do this ( http://www.ener-g.com/ )

I've been allergen free for the last few years, so if you have any other questions about plant based replacement foods just ask ;)

On Sunday, July 1, 2012 2:01:56 PM UTC-7, Nathan McCorkle wrote:

I wonder what this is


---------- Forwarded message ----------
From: SuperLuckyCat <cry...@superluckycat.com>
Date: Sun, Jul 1, 2012 at 9:29 AM
Subject: [Blabber] food science: egg replacer
To: Hack Manhattan! <blabber@hackmanhattan.danielpacker.org>


Just found this company working on plant-based egg replacer:
http://www.hamptoncreekfoods.com/beyondeggs/
--Crystal




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Blabber@hackmanhattan.danielpacker.org

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--
Nathan McCorkle
Rochester Institute of Technology
College of Science, Biotechnology/Bioinformatics

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[Adam Levine]

Allergen free = No gluten, eggs, several kinds of nuts, most kinds of beans, garlic, etc. 

Soylent green = people

;)

[Jonathan Cline]

On Sunday, July 1, 2012 2:01:56 PM UTC-7, Nathan McCorkle wrote:

I wonder what this is


---------- Forwarded message ----------
From: SuperLuckyCat <cry...@superluckycat.com>
Date: Sun, Jul 1, 2012 at 9:29 AM
Subject: [Blabber] food science: egg replacer

It could be flax seed or flax meal.  Mixed with room temperature water for a couple mins, flax becomes kind of gelatinous like agar, or similar to the consistency of raw egg white.   Eggs are often used as a glue-binder in food, or for thickening.  Flax replaces this type of use just fine.  Rumor has it that rare people have flax allergy though.  Other glutinous seeds can be substituted sometimes too.  Definitely food science has got a bump rap the past several decades.

BTW, most people who claim they can cook, yet clearly can not, as they don't know the peasant replacements and need expensive "kit" ingredients (sounds like a familiar theme).  Especially those who claim they are great at baking yet don't know the simple substitution of applesauce for sugar (living in a society with 35% obesity, you'd think that would be an important FAQ, eh?  Ha).  Not to be a food snob, but hmmm, somehow this is discarded in the educational system, maybe when schools stopped teaching "Home Ec", that basic food stuffs can be used instead.

Ref: 

 * http://en.wikibooks.org/wiki/Cookbook:Vegan_Substitutions

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[Nathan McCorkle]

I actually hope it's more than just flax or ener-g vegan egg
replacement (here are the ingredients in ener-g):
"Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium
Carbonate, Citric Acid), Sodium Carboxymethylcellulose,
Methylcellulose. Calcium Lactate is not Dairy Derived. It does not
Contain Lactose."

I just think it would be cool to have a cool new ingredient, for
instance... maybe give us DIYbio folks ideas too

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[Adam Levine]

As a former lover of omelets, I've paid close attention to egg replacement technology... We go through this cycle periodically, but in the last 4 years I have  yet to see any new materials at all.  What you've got here is a specific problem (replicating the characteristics of eggs while resolving their allergenic triggers) in a world where what can legally go into food products is tightly controlled by a long and expensive regulatory process.  What you get is combination and recombination of existing, already approved ingredients - The most recent things have been revived interest in different types of plant based gums.

Here's a fairly comprehensive rundown of different substances that function as vegan egg replacers - they're actually fairly varied

http://www.yogavive.com/?p=1128

Gum based egg replacer:

http://www.gumtech.com/datafiles/Egg%20Replacer%20Press%20Release.pdf 

Low Cost egg replacer for baking

http://www.tateandlyle.presscentre.com/Press-releases/Tate-Lyle-Food-Systems-develops-new-solutions-for-egg-replacement-in-bakery-3dc.aspx

Starch based egg replacer

http://eu.foodinnovation.com/detail2.asp?id=31

Adam B. Levine
http://MindToMatter.org