#$%^&*AU2016231495B220180301.pdf#####79192.WO/F374 I PLANT-BASED EGG SUBSTITUTES ABSTRACT An egg substitute composition includes a substantially egg-less dry mixture that 5 includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid 10 activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g,, scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as eggsubstitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes. 15 20 25 LES/les JHG PAS1399186.*-D1/15/16 11:11 AM 30 35 -37-
