This technology involves a method for producing an egg substitute by filtering the water left over from boiling black beans, concentrating it to 15–25 brix using centrifugal thin-film concentration, and spray-drying it into a powder. This powder mimics the foaming properties of eggs and maintains foam stability, making it ideal for egg-free baking and sauce production.
With growing interest in health, the environment, and animal welfare, the number of vegetarians in Korea reached approximately 2 million by 2020. However, vegans who avoid all animal products and those with egg allergies have struggled to find alternatives for bread, pastries, and mayonnaise, which rely on eggs for binding, emulsification, and foaming. Existing egg substitutes often contain egg white proteins, failing to be fully plant-based, or lack the necessary foaming capabilities for meringues and sauces, unlike microalgae powders.
This technology involves a two-stage filtration process using 100–500㎛ and 20–80㎛ filters, followed by centrifugal thin-film concentration at 70–100℃ and 500–2,000rpm. If necessary, the concentrate is sterilized at 50–150℃, filtered again, and spray-dried at an inlet temperature of 150–200℃ and an outlet temperature of 80–120℃. The resulting powder offers superior foaming capacity and stability compared to egg whites, whole eggs, or existing substitutes, and is easier to store and transport. It can be used in vegan baked goods like muffins, sponge cakes, and macarons, as well as egg-free mayonnaise and dressings. It also helps reduce wastewater by repurposing bean-boiling water into a shelf-stable plant-based foaming agent.
This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for the optimal production of aquafaba derived from domestic functional legumes and the development of multi-purpose products.
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