Functional Properties of Plant-Based Egg Replacers
Summary
Plant-based egg replacers derive their functionality from proteins and polysaccharides that mimic the emulsifying, foaming and gelling capacities of egg components. Common sources include pulse cooking waters (aquafaba), legume flours and concentrates from chickpea, pea, soybean and other pulses. The proteins and soluble fibres leached during processing can stabilise oil–water interfaces, entrap air to form foams and retain moisture, thereby providing structure and mouthfeel in applications such as mayonnaise, bakery products and aerated desserts. Functional properties are influenced by ingredient genotype, processing conditions (thermal treatment, pH, pressure), concentration and the addition of hydrocolloids. Standardisation of production and drying techniques has improved consistency, while rheological tuning enables tailored texture and stability. These egg alternatives offer a sustainable route to reduce dietary cholesterol, support vegan diets and address egg allergies, with growing commercial relevance in diverse food formulations.
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Functional Properties of Plant-Based Egg Replacers publication trend
The graph below shows the total number of articles in functional properties of plant-based egg replacers across all publications each year (not limited to Nature Index journals).
Technical terms
Emulsion: A dispersion of oil droplets in an aqueous phase stabilised by surface-active molecules that reduce interfacial tension.
Foaming capacity: The ability of a protein-rich solution to entrap air bubbles, expressed as the volume increase upon agitation.
High internal phase emulsion: An emulsion with an internal (dispersed) phase volume fraction typically exceeding 74%, forming a gel-like structure.
Hydrocolloid: A polysaccharide or protein added to modify viscosity, gelation or stabilisation in aqueous systems.
Rheology: The study of flow and deformation characteristics of materials, including viscosity and viscoelastic properties, crucial for texture and stability.
References
- Evaluation and optimization of functional and antinutritional properties of aquafaba. Legume Science (2020).
- Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs. Foods (2021).
- Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties. Foods (2019).
- Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba. Molecules (2021).
- Vegan Egg: A Future-Proof Food Ingredient?. Foods (2022).
- Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba. Foods (2022).
- Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation. Foods (2022).
- Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba. Foods (2023).
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