Study and development of egg substitutes in baked goods and emulsions

Plant-based analogues are considered a sustainable alternative to animal products due to their minimal environmental impact. Commonly used egg substitutes range from apple sauce and other pureed fruits and vegetables to flax and chia seed gels, to leavening agents. Aquafaba, the leftover liquid from cooking pulses, has recently gained a lot of attention in the vegan community due to its foaming and emulsifying ability, making it an ideal egg substitute. Rigorous research studies on the use of aquafaba in baked goods and emulsions, however, is minimal. This project will investigate the molecular interactions responsible for the unique properties of aquafaba made of different pulses. Understanding these interactions will allow for the development of egg substitutes made from a combination of pulses, with or without added protein, tailored for specific purposes such angel and sponge cakes, and emulsions such as mayonnaise and margarine. The choice of food products represents minimal and rich cakes, oil-in-water, and water-in-oil emulsions, essentially surveying a large category of foodstuffs requiring replacers.

Faculty Supervisor:

Thamara Laredo

Student:

Partner:

Odessa National Academy of Food Technologies

Discipline:

Life Sciences

Sector:

Agriculture and Food; Sustainability & the Environment

University:

Lakehead University

Program: