Egg-alternatives

Looking for egg alternatives? Our fava bean ingredients provide foam, emulsifying, and soft structure.

Applications

  • Quiche
  • Scrambled egg
  • Chocolate mousse
  • Meringue
  • Cocktail foam
  • Sauces (e.g. Mayonnaise) 

Functionalities

Fava Bean Protein Isolate 

  • Fava bean protein can break the structure up and make it softer and glossier.

Fava Bean Starch  

  • Egg-replacing products often use starces or flours as a basis of 70-90% to create a strong/hard gel. 

Soluble Fava Bean Protein Isolate 

  • The Soluble Fava Bean Protein consists primarily of albumins, similar to the egg ovalbumin structure. Therefore, firm foams are easy to achieve. A cream of tartar can be used to stabilize it for even longer. 
  • The proteins derived from fava beans are powerful emulsifiers and their mixtures are stable enough to mitigate stabilizers.  

Vegan Cocktail Foam Recipe

Consent(Required)