Russian scientists have created a unique plant-based egg analogue for the confectionery industry.

Russian scientists have created a unique plant-based egg analogue for the confectionery industry.
Photo is illustrative in nature. From open sources.

The resulting product, based on fermented soy protein, boasts excellent surface-active properties, even exceeding those of egg white, allowing it to be completely replaced in whipped products, guaranteeing a stable, airy texture and increased volume of the finished product. The development process involved six stages, during which conditions were optimized to achieve maximum foaming power and foam stability.

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