The company Hausmann, known for its focus on high value-added solutions, this performing the project Hausegg: “Development y Formulation dVegan Egg cwith Enzymatic Treatments” A revolutionary initiative in the field of vegan foods. This project seeks to create a liquid vegan egg that accurately replicates the characteristics of a chicken egg, marking a milestone in the food industry.
Innovative features The Hausegg vegan egg is distinguished by: · Faithfully reproducing the technological properties of chicken eggs. · Offering an authentic egg aroma. · Presenting vegan textures that perfectly mimic eggs. · Significantly improving the sensory experience in the mouth. · Guaranteeing microbiological stability of one week under refrigeration. Technological challenge The liquid format of Hausegg is specifically designed for preparing French omelettes and scrambled eggs as a quick solution for the end customer. This presentation format entails an unprecedented technological challenge in the Spanish market for vegan egg alternatives. Scientific innovations To achieve this advancement, Hausmann will implement cutting-edge techniques: ·Use of enzymes: Intermolecular cross-links will be created in PPI gels, extending this technology to plant proteins such as soy, chickpea, and cereals, a pioneering approach in the field. ·Pressure technology: A novel process will be developed to eliminate undesirable flavors, significantly improving the product's organoleptic profile. ·Low-temperature hygienization: This technique will maintain the technological and organoleptic properties of the product during storage. Strategic collaborations The project involves the participation of Hausmann's R&D Department and external collaborations with Miguel Hernández University of Elche and Mitra Sol Technologies, combining academic and technological expertise to achieve the project's ambitious goals. The Hausegg Project reaffirms Hausmann's commitment to innovation and its ability to address complex scientific challenges, positioning itself at the forefront of developing high-quality vegan alternatives. The "HAUSEGG" project has been carried out in Abrera from August 2023 to December 2024. It has a budget of €345,652 with aid from the European Union through ERDF funds managed by CDTI of €120,972. European Regional Development Fund (ERDF) A way to make Europe
The project investigates the following points:
- Faithfully reproduce the technological and textural properties of the chicken egg.
- Offer an authentic egg aroma.
- Ensure microbiological stability for one week under refrigeration.
Technological challenge
The liquid format of Hausegg It is specifically designed for the preparation of French omelets and scrambled eggs as a solution fast for the end customer. This presentation format conlleva The Hausegg liquid format is specifically designed for preparing French omelets and scrambled eggs as a quick solution for the end customer. This presentation format presents an unprecedented technological challenge in the Spanish market for vegan egg alternatives. español of vegan alternatives to eggs.
Scientific innovations
Use of enzymes: to create intermolecular crosslinks in PPI gels and achieve the desired texture with plant proteins from soy, chickpea, or others.
Uso de enzimas: para crear enlaces cruzados intermoleculares en geles de PPI y conseguir la textura deseada con proteínas vegetales de soja, garbanzo o otras.
Pressure technology: to eliminate unwanted flavors, significantly improving the organoleptic profile of the product.
Sanitization at low temperature: This technique allows the technological and organoleptic properties of the product to be maintained for at least a week.
Strategic collaborations
The project involves the participation of Hausmann's R&D Department and external collaborations with the Miguel Hernández University of Elche and Mitra Sol Technologies, combining academic and technological expertise to achieve the project's ambitious goals.
The Project Hausegg reafirma el compromiso de Hausmann con la innovación y su capacidad para abordar desafíos científicos complejos, posicionándose a la vanguardia en el desarrollo de alternativas veganas de alta calidad.
The project “HAUSEGG" has been carried out in Abrera since agosto 2023 a December 2024. It has a budget of 345.652€ with aid from the European Union through the ERDF funds managed by the CDTI of 120.972 €.
European Regional Development Fund (ERDF) A way to make Europe
