Mr Cavroy has been working for a long time for FOCO Company to create products used as egg substitute in all kinds of pastries.

Much effort has been done to find the way to substitute the whole eggs also in all kinds of pastries.

Other Companies tried to propose a solution but always unsuccessfully because it was not good enough or too expensive for french markets The qualities of the products selled by FOCO were always better. today The FOCO Company sells a product that can economize about 70% of the eggs in all kind of pastries.

Mr Cavroy never find a solution before this patent to substitute 100% of the eggs needed in all kinds of pastries All the patents about that show that the proteins used need some transformation to be efficient.

To day some Companies sell products to substitute the white part of the eggs for that they use albumine (for example Whey proteins) but we are always looking for a solution to sbstitute the yellow part of the egg : The yolk The first physical quality of the yolk is a tensioactivity fonction.

We observed that the fractionation of products componed essentialy with proteins and glucids give proteins having a tensioactivity fonction but not enough efficient to admit the total substitute of the yolk To have success we need to have always some glucids obtained during the fractionation

We successfully studied fat free milks or fat free vegetable flours. But many of these products must be realized in laboratory because it is not easy to find on the market proteins fractions and glucids fractions of all kind of fat free food products.

For most of our tests, we use the products obtained by ultrafiltration of the whey (lactoserum)

We realize many tests to see the physical actions of the eggs. it was easy to confirm that the white part of the eggs (albumine) can be substituted by other types of albumine for example whey proteins ( lactalbumine)

It was much more difficult to find a solution to substitute the yolk, With the studies we realize.we look at the different physical qualities of the yolk

The first physical quality of the yolk is the tensioactivity, For example to realize mayonnaise, the tensioactivity effect is enough, and we saw that the mixing of proteins and glucids obtained by the fractionation of fat free food products, can give a higher tensioactivity than the yolk.

This mixing is so efficient than only 10 to 40% of this mixing powder compared to the dry part of the yolk is enough to obtain an equivalent tensioactivity effect.

We can encrease the tensioactivity effect In fact, if the fractionation is too hight (for example the proteins fraction is composed whith more than 80 % of proteins), with the methods of fractionation in the market this time, the tensioactivity effect we be damaged. With the methods of fractionations we know, we have better results of tensioactivity with a proteins fraction componed with only 75 % or 70 % of proteins or less.

If you decrease more the proteins poportions, the effect will still be good, but the increasy proportion of lactose will have two effects : the increase of the cost, the increase of the Mayard reaction if you need to heat and always an increase of the friability but we have seen that with a very few fractionation of lactoserum, (for example, to use a lactoserum with 14% of proteins and to realize a lactoserum with 11% of proteins), we will have a lower tensioactivity effect, but the product will have too much lactose to realize a good yolk substitute.

We realize the same work with fractionated corn gluten: We have seen exactly the same tensioactivity effect, so we can improve that the tensioactivity effect is due to the fractionation of the non fat food product. In the case of corn gluten a better results seems to be obtained with fractionation part having a lower proportion of proteins (for example 50%)

In a second time, to realize a complete substitute of yolk we need to study the other physical effects of the yolk. The chance we have is that to realize the tensioactivity effect, we need a few quantity of product. So, to realize the other physical effects we have the possibility to add some other products, without needing to increase the dry proportion of product in place of the yolk. The second physical effect of the yolk is the onctuosity. It is possible to obtain the equivalent onctuosity of the yolk in adding dextrins.

The peas flour is rich in dextrins, so in adding peas flour, we obtain a very good onctuosity. it is possible to increase the effect of dextrins in adding malto-dextrins. It is also possible to increase the tensioactivity in using sorbitol The object of this invention is in fact to realize a equivalent for yolk With this yolk equivalent it is possible to realize all the food products usually using whole eggs and also the products usually using yolk.

So it becomes possible to realize sauces, or mayonnaises without yolk or with a lower quantity of yolk. With this yolk equivalent it is also possible to realize all the food products normaly using whole eggs, in this case the equivalent white part of the egg or albumine can be substituted by well knowned products like proteins of whey powder or carboxymethylcellulose , etc..

We have been working more than 10 years to find this product.but we will give only the more significant tests, in order to simplifie the redaction of the patent.

To realize a substitute of the yolk, we make compounds with about : Part of proteins obtained by ultrafiltration : between 3 and 25% of the solid fraction

Part of the glucids obtained by ultrafiltration : between 3 and 30 % of the solid fraction.

Part of the dextrines provided from peas flour : between 10 to 50 % of the solid fraction.

Sorbitol between O to 50% of the solid fraction.

If we are interested only to obtain an equivalent tensioactivity of the yolk, the proteins fraction added with the glucids fraction can be enough, consequently the proportion of the solid fraction will be changed

To make some tests we realize two types of equivalent for yolk and we give the name of JAUNALVA to the best one.

All the samples we mention later are realized with the two types of equivalent for yolk and for practical reasons we always write JAUNALVA

We will mention only some samples, but we realize many types of products : Mayonnaises, cakes, sponge cakes, pancakes, leafs of sponge cake .quenelles madeleines, brioches, panetones, rolled sponge cakes, sauces, omelet, in fact all types of products usually realized with whole eggs or with yolk (yellow part of the egg) For the tests, the compound of the first equivalent for yolk is powder of peas flour : 65 % powder of lactose : 14% powder of whey proteins 11% powder of maltodextrine : 10 % For the same tests the compound of the JAUNALVA is : Powder of peas flour ; 72%

Powder of lactose : 14%

Powder of whey proteins : 11 % Powder of Sorbitol : 3% These two compounds are grinded ; 60% of the particles have a size smaller than 63 microns.

We study the proportions of the products to restore good equivalent of egg . yolk or whole eggg.

To restore a good equivalent of yolk, we need the following proportions : Jaunalva : 40% and water : 60 %

To restore a good equivalent of whole eggs we need the following proportions 7% of whey powder + 16% of Jaunalva + 77% of water

With these indications, we realize big quantities of food products and we see the following results : For use in industrial pastry we give two samples : Realization of a sponge cake Whole eggs or equivalents or mixing of the 2 : , 40%

Cristal sugar : 30%

Flour : 30%

The method was the usual one. We see that the sponge cake with the equivalent of eggs is slighter less developed than the sponge cake with pure whole eggs. But the quality is good enough for a normal use. Realization of a sponge cake with emulsifier Whole eggs or equivalents or mixing of the 2 : 32% Cristal Sugar : 32%

Flour : 32%

Emulsifier : 2%

Yeast : 1%

We see that all the products are good. The sponge cake with equivalent egg is slightly more developed than the reference one, and the test is excellent We see that it is also possible to add fat to the sponge cake with equivalent eggs without having a degradation of the product

Realization of a brioche Flour : 10 Kg. Whole eggs or equivalent or mixing of the 2 :...„.... 4 Kg.

Butter : 2 Kg.

Sugar in powder : 0,5 Kg.

Biological Yeast : 30O g.

Salt : 20O g. Emulsifier : 30O g.

Liquid milk : 1,2 Kg. after the mixing is realized and poured in moulds, the moulds are placed in an oven at 37 °C during about 45 minutes, and then in an other oven to cook the brioche.

The obtained products are about the same but a specialist can make better in changing the proportions. Realization of a mayonnaise :

The Yolk or an equivalent of the yolk or a mixing of the 2 is added with mustard,

To the obtained product, the oil is poured and mixed slowly.

Observation : To mix the oil it is easier and faster with the equivalent of yolk than with the yolk, and the taste is as good. Realization of an omelet :

The whole eggs or an equivalent of the whole eggs or a mixing of the two is directly poured in a frying pan

Obervation : With the equivalent of whole eggs, we obtain a more juicy omelet in the same conditions, so it is recommanded to use a bigger frying pan for the same quantity of product. The taste of the omelet with an equivalent of whole eggs is neutral, so it will be good to add an egg aroma.